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Put the top Cooking Grid in place. Arrange food in a single layer with space between each piece so heat and smoke can penetrate. If double cooking, always put the smaller meat on the bottom grid. STEP 5. Put Hood on Body and smoke for time given in the Quick Glance Cooking Chart (back page) or recipe. Note: Cooking times could be shorter than shown on chart. Get aquainted with cooking operation of your unit with various food. STEP 6. If cooking more than six hours, you may need to add water to the water pan. Check the water level through the access door. Wear an insulated mitt, or use a barbecue tool, to slide the door up to its open position. If water is needed, use a watering can with a long spout. A plastic milk jug will work if you don't have one. CHARCOAL: Hardwood charcoal briquettes make the hottest, longest lasting fire. Look for quality. The cheapest charcoal is not a good buy if it does not burn well. Always close unused bags of charcoal by rolling the tops down tichtly. Store charcoal in a dry place. Charcoal that's left out in the rain or dew will not burn well. Most charcoal briquettes average about 14 briquettes per pound. Always use a least five pounds of charcoal. Bigger cooking jobs need more charcoal, so follow the recipes or the Quick Glance Cooking Chart on back page that tells how much charcoal to use. WOOD: The smokehouse flavor comes from the green or wet wood that you put on the glowing coals. If the wood isn’t green or wet, it will burn instead of smoking. Use wood from deciduous trees (they shed their leaves in the winter) only, NOT from evergreen trees. Evergreens, such as pine, are resinous and will ruin the flavor and appearance of food. DO use hickory, apple, peach, pecan or other fruit or nut tree woods. Mesquite is a popular smoking wood in the Southwest, palmetto is used in the South and some Midwesterners use dried corncobs. Experiment with all of them. You can buy or cut wood for smoking from several forms. Chips are often available in 1-1/2 or 2 pound bags. You’ll usually find them right next to charcoal in the supermarket. Chunks of cross cut trees should be about 3-4 inches long and 1/2 inch diameter. The cooking chart and recipes call for one stick, chunk, or handful of chips but you can use whatever form you prefer. Chunks give the longest lasting smoke. Your own experimentation will help you determine how much to use to get the amount of smoke flavor that you want. To assure proper Electric Smoking performance, use HICKORY CHUNKS instead of chips. Place the chunks between the element sections so the chunks actually touch the element. If using wood chips, sprinkle them under and near the element coils. WOOD WOOD CHIPS CHUNKS BARBECUING: You can change your Charcoal Water Smoker into a barbecue grill in less than a minute. Set the Charcoal Pan on top of the lower Cooking Grid. Light the charcoal as you normally would for smoke cooking. When ready to cook, put the other cooking Grid on the upper Grid Brackets. Now you are ready to cook steaks, burgers or other food which require high, fast heat. Add wood chips or chunks if you want smoke flavor. Cover with the Hood to hold in the heat and moisture. ROASTING/BAKING: You can cover cook foods at temperatures similar to a medium hot oven by cooking without water. Set up the grill (charcoal or electric) the same as you would for water smoking but omit the Water Pan, and don't add wood chips. Roasting is good for very thick steaks, chickens and small tender roasts such as tenderloins. Remember that roasting times are much shorter than water smoking times. STEAMING: You can cook foods with low, moist heat in your water smoker. Just don’t add wood chips or chunks. You’ll get great cooking in the same times as shown in the Cooking Chart but there won’t be any smoke flavor. TESTS FOR DONENESS: Some of the recipes that follow and the Quick Glance Cooking Chart, give meat thermometer readings as test for doneness. Lift the hood to check the meat thermometer only at the end of the minimum cooking time given in the chart. Smoked foods do look a little different from oven or grill cooked foods, so your eye cannot always judge doneness. A meat thermometer is the only sure way to tell if a piece of meat is cooked the way you want it. 8 Smoked poultry, for instance, usually will look slightly pink, especially around the joints and just under the skin even though it is done. Pork, also will show pink color, even though it's well done. Always be sure to insert the meat thermometer into the meat so the tip is in the center of the largest muscle, away from bone or fat. The Quick Glance Cook Guide gives you standard doneness temperatures for most meats. The chart also gives descriptions of doneness for foods that are too small for a thermometer such as chicken pieces, fish, etc. USE A MEAT THERMOMETER Use a MEAT THERMOMETER forjudging the doneness of the meat. Whenever the outside air temperature is 70 degrees Fahrenhe...

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