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FAQ - (Smokette and Series 50)
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- Where do I put my smoker?
Choose a dry, sheltered, well-ventilated location. Place out of the rain.
Keep flammable or combustible materials away from smoker.
- Why can’t I put it inside?
A small amount of smoke will escape from the vent hole on top and around the
door.
- Do I need to season my smoker?
The food will taste better. First remove the wire that holds the wood box
to the heating element bracket during shipping. Place 8 oz. of properly sized
wood in the wood box and close and latch the door. DO NOT overload wood box.
The wood box lid must close completely. DO NOT use the smoker without the
wood box in the proper position. The back of the wood box must touch the back
wall of the smoker. Use only dry wood . Wet wood will release acids that will
damage your smoker’s heating element. Set temperature control knob to 200°F.
Let the smoker smoke, without meat, for 8 hours.
- What kind of wood should I use?
You may use any fruit or nut hardwood in your smoker, as long as it has good
flavoring abilities. The most popular woods for smoking are hickory, mesquite,
apple and cherry.
- Looks like grease will splatter everywhere and make a big mess to
clean up.
Cover the lid of the wood box and line the bottom of the smoker with aluminum
foil. Poke a hole in the foil corresponding to the drain hole, so drippings
will drain out of the smoker.
- How do I clean my smoker?
Always unplug the smoker. Allow to cool so you don’t burn yourself. Remove
grills and racks and put in the dishwasher. Tear foil off top of wood box
and drop onto bottom of smoker. Dump contents of wood box onto bottom of smoker.
Brush remnant wood ash from burner. Careful they may be hot. Wad up foil from
bottom and toss in the trash. Scrape loose grease and scale from walls with
flat edge scraper.Wipe grease from interior with paper towels. Empty drip
pan. Replace racks and grills. Leave door slightly ajar when oven is not in
use. It is important to keep your smoker clean to prevent buildup, which may
cause strong fumes.Be sure drain hole is open at all times. Allow seasoned
coating to remain on walls. DO NOT use oven cleaners on your smoker. It will
dammage the heating element and the grills (and will void any warranty).
- How much wood should I use?
Start out with one piece of wood,approximately 2x2x1 weighing about 2oz. With
some things , like fish or vegetables, you might find that the seasoning in
the smoker is enough to flavor these delicate foods without using wood.
- Can I use my smoker for anything besides smoking?
You bet. Your smoker is an excellent slow cooking oven, without wood. Use
it for slow-roasting meats and poultry. Cooking times are the same as for
smoke-cooking.
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