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If in doubt, contact a qualified electrician. Do not operate this smoker with any other appliance or electrical device on the same circuit. 10. Allow food to cook. After 2-3 hours of cooking, check water level and add water if level is low. Follow instructions in the “Adding Water During Cooking” section of this manual. 11. Always use a meat thermometer to ensure food is fully cooked before removing from smoker. 12. After cooking, always unplug the smoker from electric outlet. Allow smoker to cool completely, then follow instructions in the “After-Use Safety and Proper Care & Maintenance” sections of this manual. POULTRY LAMB BEEF WELL PORK VEAL HAM BEEF MED. BEEF RARE COOKED HAM 200180 160 140 120 85 80 77 70 60 7 7085-K_Gour Elec_Eng-SP.qxd 11/1/07 2:28 PM Page 10 Grilling Flavoring Wood 1. Remove dome lid and smoker body from base pan. 2. Place a cooking grill on the base pan. 3. Place food on the cooking grill in a single layer with space between each piece. 4. Place dome lid on base pan and plug the grill into electric outlet. For best results, the dome lid should be placed on base pan when grilling food. WARNING: Always use a 3-wire grounded outlet wired for 120 volts which is GFCI protected at 15 or 20 amps. If in doubt, contact a qualified electrician. Do not operate this grill with any other appliance or electrical device on the same circuit. 5. Always use a meat thermometer to ensure food is fully cooked before removing from smoker. WARNING: When grilling, drippings from meat may cause flame flare-up. Use extreme caution when removing the dome lid. Lift dome lid by tilting it toward you to allow heat and flame to escape away from your face. If flame flare-ups occur, replace the dome lid and unplug the grill to smother flame. Do not use water to extinguish a grease fire. 6. After cooking, always unplug the grill from electric outlet. Allow grill to cool completely, then follow instructions in the “After-Use Safety and Proper Care & Maintenance” sections of this manual. To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor producing wood such as hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use resinous woods such as pine as it will produce an unpleasant taste. Wood chunks or sticks 3" to 4" long and 2" to 1" thick work best. Unless the wood is still green, soak the wood in water for 20 minutes or wrap each piece in foil and tear several small holes in the foil to produce more smoke and prevent the wood from burning too quickly. A lot of wood is not required to obtain a good smoke flavor. A recommended amount is 34 wood chunks or sticks. Experiment by using more wood for stronger smoke flavor or less wood for milder smoke flavor. 8 7085-K_Gour Elec_Eng-SP.qxd 11/1/07 2:28 PM Page 11 Additional flavoring wood should not have to be added during the cooking process, however, it may be necessary when cooking very large pieces of meat. Follow the instructions and cautions below to avoid injury whileadding wood. 1. Unplug smoker from electric outlet. Remove dome lid by tilting thedome lid toward you to allow heat and steam to escape away from your face. Use caution since flames can flare-up when fresh air suddenly comes in contact with grease fire. Adding Wood During Cooking 2. Wearing oven mitts, remove food from cooking grills, then smoker body from base pan. WARNING: The water in water pan will be extremely HOT. When lifting smoker body from base pan, use extreme caution and makesure the water pan is securely in place on the three lower support brackets. Keep legs and feet out from under the smoker body to avoid being scalded by hot liquids spillingfrom water pan. Be extremely careful not to tilt or jar smoker so hot water does not spill out of water pan. 3. Set the smoker body with the water pan aside on a hard, level, noncombustible surface. 4. Stand back a safe distance and use long cooking tongs to place flavoring wood on the lava rock. Do not allow flavoring wood to come in contact with the electric element. 5. Replace smoker body with the water pan on base pan. WARNING: The water in water pan will be extremely HOT. When lifting smoker body from ground, use extreme caution and make sure the water pan is securely in place on the three lowersupport brackets. Keep legs and feet out from under the smoker body to avoid being scalded by hot liquids spilling from water pan. Be extremely careful not to tilt or jar smokerso hot water does not spill out of water pan. 6. Replace food on cooking grills then place the dome lid on smoker body. 7. Plug the smoker back into electric outlet and allow food to continue cooking. Check the water level in water pan if the complete cooking process takes longer than 2 hours. A low water level can be detected by listening for the sound of water sizzling. Water can be added to the water pan through thetop of smoker or side door. Use caution and follow instructions carefu...

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