Q: When my smoker arrived there was a scratch on top, how can this be fixed?
A: The smoker has a water base wax coating on the outside surface for protection during shipping. The finish is
temporary and will wear off in time. The wax can be removed on the top surface of the smoker by using a
stainless steel cleaner and a pad. Rub in the same direction as the grain of the stainless steel with light pressure.
Q: When my smoker arrived there where scratches inside the smoker?
A: The inside of the smoker is not finished in the same manner as the outside. Over time the inside will become
coated with a black residue from smoking which will add additional smoky flavor.
Q: Why do I have mold in my smoker?
A: The smoker should be kept cleaned after each use as well as the racks inside and the foil used should be
replaced each use. Leaving behind pieces of meat and drippings can cause mold to form.
Q: Why do I have rust on my smoker?
A: All stainless steel can rust no matter what the grade is. Use a course pad with stainless steel cleaner to remove
surface rust and be sure to rub in the same direction as the grain of the stainless steel.
Q: Why can the smoker not be used inside my home?
A: The vent hole on the top of the smoker will release small amounts of smoke as well as from around the door.
This is not recommended. Smoke is heavier during the first hour of smoking. Suitable for indoor commercial use,
smoker will require outside ventilation at a maximum of 70 CFM.
Q: Why can I not use the smoker right out of the box without seasoning it?
A: Season it the food will taste so much better. We recommend seasoning for four hours prior to use at 250°F with
one or two pieces of the sample wood.
Q: How much wood should I use when smoking food?
A: Use one or two pieces from the sample we provide as your guide. Remember the more wood you use, the
stronger the flavor will be in your food. The smoke flavor is a matter of personal taste. As you gain smoking
experience you will find the taste you prefer. All woods are different in taste. Less is better!!
Q: Why do I have smoke coming out of the smoker door and hear popping sounds inside?
A: There can be gases or moisture trapped in the wood and when heated, it will release causing a popping sound.
(This is like the popping sound you hear when you burn wood in a fireplace.) Smoke will release from the door as
well and the door will seal tighter with time.
Q: Should I preheat my smoker before use?
A: The smoke penetration is better when you start with a cold smoker and cold food
Q: What type of wood should I use in my smoker?
A: You can use any type of wood you like in the smoker as long as it has good flavoring properties. Recommended
woods are apple, cherry, hickory, sugar maple or mesquite. Make sure the wood is cut into chunks so it fits in the
wood box. If you have small pieces of wood or chips, it is recommended to place a chip screen in the wood box.
This will prevent small pieces from falling on to the heating element. Remember less wood is better than more as
you can over flavor what you are smoking. Make sure the lid is completely closed on the wood box. We do not
recommend soft woods such as pine or spruce. The hickory we provide with your purchase is approximately 1.5
ounces/block.
Q: Do I need to refill the firebox with wood during the smoke?
A: Once loaded with wood you do not need to add any additional wood. Our smokers do not have a lot of air
movement inside, so the wood will last a long time as well as retain moisture in the smoker box.
Q: What if I have pellets or small chips of wood for smoking?
A: You can use chips if you place them on a chip screen inserted in the wood box. Remember ½cup of chips equal
two ounces of wood. Do not operate the smoker without the wood box in position against the back wall of the
smoker. We recommend soaking small wood chips for thirty minutes to slow down combustion.
Q: Why do I not have to soak the wood prior to placing in the wood box?
A: Our smokers use a heating element to heat the wood, which burns it slow and creates the smoke. The heating
element is located directly under the wood box. We only recommend soaking small wood chips for thirty minutes
to slow down combustion, not the wood chunks. If at any time during your smoke process you hear a loud pop, it
is wood combustion.
