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Regulating the Fire
It's absolutely necessary to keep a consistent, even and low heat environment
of +/- 70 °C inside your smoker. You should just be able to touch the outside of
the smoker in area of the pan without hurting your hand.
If the fire is too hot, place smoking lid on smoker and close smoke regulator
(I). You can also throw down some wet wood chips on the fire. This will lower
the temperature a little and also build up a smouldering smoke for enhanced
flavour.
If the fire is too low, open the smoke regulator and access door to the lower
oven body to let air in and build up the fire.
Adding Water during Cooking
Pour water slowly with a funnel or container with a spout through the access
door of the upper oven body.
Adding Charcoal/Wood during Cooking
1. Slowly remove the smoking lid (C) from the smoker, and carefully open access
door to the lower oven body with barbecue mitts.
2. Use long-handled tongs to add charcoal or wood, avoiding to stir-up ashes and
sparks.
3. Close the door and place the lid on the smoker once the charcoal or wood is
burning strong again.
Extinguishing Fire
1. Place the smoking lid on the smoker.
2. Simply close all doors and the smoke regulator to extinguish the fire. Also try
covering coals with sand. Never use water for this purpose!
Maintenance
After each Use
After the coals are totally extinguished and the smoker has cooled down
completely, simply brush the ashes into the charcoal pan and dispose the
ashes.
Gently scrub the residues off the cooking grid and charcoal grid with a brass
wire brush or crumpled aluminium foil to avoid damaging the finish. Wipe off
residues with paper towels.
Using
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