SKU 90898 PAGE 10
ASSEMBLY AND OPERATING INSTRUCTIONS (continued)
Seasoning the Smoker Oven
Before you cook your first load of meat/poultry, you need to season the oven. Place
approximately 8 ounces of wood in Wood Box (6) as stated on page 9 under “Preparing
for Cooking”. Make sure the Wood Box (6) is in the proper position covering the
Heater (8), and flush against the back wall of the oven. Close the Wood Box (6)
completely. Close the door and lock it by turning the Door Lock (2). See the Assembly
Drawing on page 12. Plug in the unit. Set the Thermostat (1) knob to 200 degrees. Let
the Smoker Oven smoke for at least 4 hours without meat or poultry. The Thermostat
(1) knob ranges from 90 to 250 degrees. Turn the knob clockwise to turn on the unit.
Shut Down Procedure: Turn the Thermostat (1) knob counterclockwise to turn it off.
Always unplug the unit when it is not in use. Unlock the Door Lock (2), and open the
door. After the Smoker Oven cools down, use gloves to carefully remove the Wood Box
(6). When you’re sure the oven is completely cool, remove any wood chips from the
Heater (8). Rake them to the foil on the bottom of the unit. Remove and replace the
foil. Replace the Wood Box (6).
Wood Selection
1. You may use any fruit/nut hardwood having good smoke flavoring abilities.
Examples are hickory, mesquite, apple, cherry, alder, beech, pecan, maple, oak, button-
wood, and mangrove. Only use dry wood. Wet wood releases acids that may damage
the Heater (8). Do not use real small chips, sawdust, or oversized logs. Never exceed
the 8 oz. maximum capacity.
Loading the Oven with Meat (Also see Smoking Tips on page 11)
Warning! Do not exceed the maximum cooking capacity of 20 Lbs. of meat or 10 Lbs.
of Ribs. Do not overload the Smoker Oven.
1. Keep meat or poultry at least 1” (clearance) from the back, side, or front walls of the
oven.
2. Try to arrange loads so that the lower Grill (5a) has the lightest load. Overloading
the lowest grill will block the smoke from reaching the upper grills resulting in
undercooked meats from the upper grills.
3. For your first batch, load the Smoker Oven to only half capacity. Increase to a full
load on successive batches. This will help you to monitor cooking time and what
meat/poultry loads produces the desired results.
4. When the Smoker Oven is loaded as per the above instructions, close the door and
lock it by turning the Door Lock (2). See the Assembly Drawing on page 12.
Setting the Cooking Temperature
1. The Thermostat (1) knob ranges from 90 to 250 degrees. Turn the knob clockwise to
turn on the unit. It will take from 30 to 90 minutes to reach the desired heat (depending
on the load size).
90898 manual.PMD 12/4/2003, 12:58 PM10
