Bradley Electric Smoker Manual

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Bradley Technologies makes it easy by providing a single manual for all smokers in their line. You'll also learn how to operate the Bradley Digital Controller, which operates the smoke generator and the smoker oven. You'll also find a blueprint for the Bradley Smoke GeneratorDownload your Bradley Smoker Owners Manual To Contact Bradley Smokers: Bradley Technologies Canada Inc. 8380 River Road Delta, BC, Canada V4G 1B5 Delta, BC Canada V3M 6K8. Toll Free Telephone 1?800?665?4188. Tel: 604?524?3848 Fax: 604?524?3839. Because it automatically extinguishes the spent Bisquette, it prevents the formation of high temperature gases and acids. The smoker should be plugged into its own dedicated wall circuit. Check to make sure the bisquette burner is free of residue build up. Door Seal 14. Lower Face Plate 15.Seasoning is mainly to remove the impartial smells from your smoker. Plug the long power cord (3) into the power receptacle in generator (E). Lastly plug the long power cord (3) into wall outlet (4). The “Oven Meat Temp” will start to read the internal temperature right away. A new bisquette moves onto the hot plate every 20 minutes and the old one is pushes off into a bowl of water to be extinguished. The Bradley will then feed the bisquettes for 2 hours and then stop. The oven will maintain about 240 degrees and will turn off automatically once 4 hours have expired. They are great for carrying food to and from the smoker without having to ever remove it from the rack.You then just dial in the numbers using the super easy buttons. Every 20 minutes a new one is pushed into place which pushes the spent one off into the water bowl. There is (1) vent at the top of the unit which is adjustable.One of these days, I might just build a special table for it complete with storage for bisquettes and other supplies. http://bruceleevideos.org/images/bresser-microscope-instruction-manual.xml

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You will discover with use that like most electric smoker, you may not see a smoke ring in your meats due to the lower level of nitrites and nitrates present such as when burning wood, charcoal or gas. The bisquettes are designed to smolder and create smoke and it does not always create a beautiful smoke ring. Here are a few examples of what is available: June 28, 2020 at 2:01 pm - Reply September 21, 2019 at 11:16 am - Reply Check out Pull My Pork.com and check the video. I changed my heat element with a 900 watt and what a difference I can finally get away from the under 175 degree temperature Check out the video and he gives a full instruction how to change the element.July 30, 2019 at 2:03 am - Reply The digital worked for only about an hour and now only beeps whenever I turn it on and shows an error code E-1. Called Bradley and only got a few suggestions to try to make it work. I replaced the sensor cable, the heat bar and cleaned the sensor on the back of the cabinet. The heat element works if I plug directly into it and the beeping smoke generator heats up the wood biscuits, but does not advance the biscuits in manual or automatically. Was thinking about just replacing the digital smoke generator with one of the less tech versions I see advertised on eBay. Any suggests will be helpful. February 20, 2019 at 9:41 am - Reply February 20, 2019 at 11:53 am - Reply To help it out, I recommend preheating to a higher temperature (275-300) for a while to heat up the grates, and internal parts of the smoker before you insert the food. Once it’s ready, quickly place the food in the smoker and close the door. You may be able to turn down the heat to 225 to maintain once it returns to normal. February 7, 2019 at 5:43 am - Reply Nothing fancy but functional. I do love the set it and forget it with the automatic bisquette system. If and when it needs replacing I will stick with Bradley but will opt for the digital model for better temperature control. http://appletechsolutions.com/userfiles/bresser-nv-3x25-manual.xml

June 30, 2018 at 8:19 pm - Reply But both of them work great in my mind. Just depends on what I am cooking on which one I use. June 21, 2018 at 10:13 am - Reply I’ve used the same Bradley since 2008 and never have had a problem. Smoked everything from whole muscle meats to beef sticks to sausage to seafood. It’s just as dependable as my 2000 Camry and my wife of 31 years. Would’t give up any of them. November 12, 2017 at 11:47 am - Reply May 28, 2017 at 12:03 am - Reply Thanks for all the tips and recipes but the real reward are the rubs and sauce mixes you have. Just tried the original rub last week for some pulled pork. My family and I were amazed at the taste and tenderness. Using the rub again for some Memorial Day ribs (your fall apart recipe). Can’t wait to eat em. Thanks again for all you do. By the way, I use a Masterbuilt. Works great for me. March 18, 2017 at 2:30 pm - Reply The slide tray is clean what tell it a puck is bunt and it to advance. I don’t have a manual. March 21, 2017 at 12:48 pm - Reply A new puck slides in and pushes the spent one off into the water bowl. December 16, 2016 at 8:51 am - Reply Which rack would you put it on in the four rack smoker? Thanks December 17, 2016 at 12:42 am - Reply Get something different. These are worthless. Won’t hold heat. December 20, 2016 at 4:55 pm - Reply I have had mine for over two years, I don’t use it everyday, but, it still works. December 20, 2016 at 5:21 pm - Reply If they are skinless be careful because the outside can become a bit dry. Have a squirt bottle ready, quickly open the door and squirt each breast twice, then close the door, you should have the door open only about 30 seconds, that way you don’t lose too much heat. That way you are not opening the door every two hours losing heat. http://www.drupalitalia.org/node/75735

November 15, 2016 at 1:27 pm - Reply May 19, 2016 at 1:15 pm - Reply I did this so I wouldn’t have to open the door as much to refill the water bowl, instead of opening the door every 2 hours to refill pan I now can go 4 to 5 hours before I have to refill the pan again. Second tip is find yourself bisquette saver ( I used bing to find them), they will save you pucks in the end and the last one will not burn to ash December 18, 2015 at 8:23 am - Reply It was fantastic, I finished it off in the oven for about 10 min to crisp up the skin a bit. Let it rest for an hour wrapped in foil and blankets. It was magnificent, very juicy and the flavor was over the top. Thanks for the recipe it was amazing. Christmas turkey next. April 4, 2015 at 12:30 am - Reply November 21, 2014 at 8:10 pm - Reply All are good for different things. It is great for salmon, bacon, pork butts, turkey, etc.I like the Smokey Mountain for ribs, beef roasts, and pork butts. You have to keep the Smokey Mountain clear of ashes in the bottom to retain circulation, and add wood and charcoal as needed. It has a good capacity. I make great ribs on the regular Weber by using indirect heat and skewers or the rack. So it is really a question of learning the qualities of each and how to handle the wood and charcoal. So the Bradley is great because you load it and leave it. Do keep the bisquet area clean of chips as the one gentleman noted. November 20, 2014 at 2:46 pm - Reply The door was warped and bradley replaced it immediately. Smoking 4 hams last weekend and 5 more this one for thanksgiving family and friends. I just wish the bradley programmed in 5 degree increments as if I want 225 I gave to go 230 or 220. Smoked bratwurst hams sirloins and came out great. I bought a utility cart from harbor freight roll it around on. Yours in righteous smoking. Chuck B. http://frial.com/images/braden-bg8-manual.pdf

October 12, 2014 at 7:06 pm - Reply Does something like that need to be smoked the whole time, or is it more correct to smoke only for 2 or 3 hours during the long cooking period? Thanks October 15, 2014 at 5:13 pm - Reply Real wood smokers smoke the food the entire time by default unless you wrap it in foil and I like to replicate that process even in electric smokers such as the Bradley but there are no actual rules about this. If you like the smoke flavor to be more subtle, then you can smoke for shorter periods of time and it will be fine. If you are cooking a pork butt and you only expect it to take about 10 hours, you would smoke it for about 5 hours or 15 pucks. September 15, 2014 at 6:49 am - Reply September 17, 2014 at 7:26 pm - Reply November 16, 2014 at 8:53 am - Reply Works great and put the smoker about 30 inches off the ground. I store it in my garage and roll it outside when using the smoker. February 29, 2016 at 6:24 am - Reply June 5, 2016 at 12:15 pm - Reply August 24, 2018 at 7:22 pm - Reply You can pick them up for pennies on the dollar at thrift stores. It works perfect for my 4 rack Original Bradley smoker ! August 24, 2018 at 8:05 pm - Reply September 4, 2014 at 7:03 am - Reply Jeff the book is great. August 21, 2014 at 2:00 pm - Reply It takes at least a hour to regain heat to 225 degrees. August 7, 2015 at 10:23 am - Reply June 18, 2014 at 5:33 pm - Reply April 1, 2014 at 6:04 am - Reply I followed the Seasoning procedure, and then did a pair of whole chickens. I used apple wood for smoke, mainly because its mild. Smoked for 2 hours and cooked for another 3 hours. The internal temp was at 168 when I took them off and rested for about 20 min. They were perfectly cooked. I’m looking forward to smoking up the campgrounds this summer. February 18, 2014 at 3:06 pm - Reply I know the pellet grills can get to a higher temp but I am only interested in smoking. http://kwik-it.ru/wp-content/plugins/formcraft/file-upload/server/content/files/162806706321a6---bryco-jennings-nine-manual.pdf

January 9, 2014 at 4:32 pm - Reply December 19, 2013 at 11:37 am - Reply I used a double hot plate for heat ond smoke. With a family of six to feed, I needed a big smoker. Now that It is only me and my dog, I didn't need a smoker that could handle over a 100lds at a time. I still use the smoker tho, I put my Bradley inside the big smoker and it acts as a double insulated smoker. I vent it thru the big smoker vent. The small smoker doesn't loose any heat at all being inside the big daddy. December 19, 2013 at 11:24 am - Reply October 3, 2013 at 9:59 pm - Reply The wood feeding mechanism on mine stopped working after about one year. I bought a new motor and micro switch, but still won’t work. Calling Bradley again tomorrow. November 18, 2013 at 2:03 pm - Reply You need to keep the shavings blown out of it-I just use a blast from an air compressor to blow them out. May 19, 2016 at 1:03 pm - Reply I had bought one for a friend and it only lasted 4 months before the heating element and the smoke generator stopped working. It’s he tried calling Bradley directly and it would cost him more to have it fixed that it would be to buy a brand new one. Most of the replacement parts are outsourced. August 6, 2013 at 11:58 am - Reply However, I am very interested in learning. I have a HUGE family that always comes over for my cooking and bbq, mainly baked due to health problems for a few.June 18, 2014 at 5:28 pm - Reply I have one and it is a Duzy. Very easy to use. August 6, 2013 at 8:05 am - Reply However, I am very interested in learning. I have a HUGE family that always comes over for my cooking and bbq, mainly baked due to health problems for a few.March 28, 2013 at 11:28 am - Reply Am I right in my thinking on that point. Do I need to place it off the wooden deck surface. If so, are there any stands made that would suit this purpose or should I simply use cement blocks as you have done above? www.denizlihurda.com/image/files/capresso-st600-manual.pdf

March 15, 2013 at 12:30 am - Reply March 16, 2013 at 12:35 pm - Reply It does require some extra heat up time when it’s really cold out but that is to be expected in my opinion. I enjoy using it and I just smoked some boudin in it last night. To die for!!July 29, 2013 at 7:12 pm - Reply That being said it is easy to use and still makes some delicous backyard bbq. March 2, 2013 at 12:29 pm - Reply Easy to use, a ton of great features, FREE shipping and a generous 3 year warranty!Let me know if you have any questions about this. The Black Bradley Smoker. The Original Bradley Smoker The Black Bradley Smoker.The Bradley Smoker is an insulated smoker oven designed to automatically generate a continuous flow of clean smoke. It is an outdoor electrical appliance that enables one to cook, roast, hot smoke, as well as cold smoke food with consistently superior results using minimal effort. Because it automatically extinguishes the spent Bisquette, it prevents the formation of high temperature gases and acids. In addition, the Bradley Smoker meets both North American and European appliance standards. There are nine different woods of the Bradley Flavor Bisquettes that are made especially for your smoker Alder, Apple, Cherry, Hickory, Maple, Mesquite, Oak, Pecan, Pacific Blend, Special Blend and Whisky Oak. There are a number of recipe cards that come packaged with the Bradley Flavor Bisquettes which are also available in the Bradley Recipe Collection, Volume One. Other items of interest are the Flavor Cures, Bradley Jerky Racks, Bradley Original Racks, Sausage Hooks, Weather Guard Covers, Bradley Cooking DVD, Caps, Aprons, and the Bradley Digital Thermometer with meat probe that takes all the guesswork out of roasting and smoking meat. I wish you great cooking and smoking for the years to come.Do not touch hot surfaces. Use handles or knobs. To protect against electric shock, do not immerse cord or plugs in water or other liquids. {-Variable.fc_1_url-

Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. The use of accessory attachments is not recommended by the appliance manufacturer. May cause injuries. Do not modify your smoker from its original state. Do not let cord hang over edge of table or counter, or touch hot surfaces. Do not place on or near a hot gas or electric burner or in a heated oven. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. Always attach plug to appliance first, then plug into the wall outlet. To disconnect, turn all controls to off, then remove plug from wall outlet. Do not use appliance for other than intended use. For household and outdoor use only. Do not expose to rain. Lift and move smoker with care to prevent strains and back injuries. Use caution when reaching into or around smoker. It is recommended that a fire extinguisher be placed near the smoker. Refer to your local authority to determine proper size and type of fire extinguisher. Longer detachable power supply cords or extension cords are available and may be used if care is exercised in their use. If a longer detachable power supply cord or extension cord is used, the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance. The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. If an extension cord is required, the cord must be an approved 3 prong (grounded) heavy duty cord not over 6 feet long. http://paymentsbusiness.ca/wp-content/plugins/formcraft/file-upload/server/content/files/16280671cbab24---bryco-59-9mm-manual.pdf

Outdoor extension cords should be used with outdoor use products and are surface marked with the suffix letter W and with a tag stating Suitable for use with outdoor appliances. CAUTION: Risk of Electric Shock. Keep extension cord connection dry and off the ground. Do not use any other type of wood other than Bradley Flavor Bisquettes. Properly dispose of all packaging. Use caution when assembling, operating, handling or cleaning your smoker as some edges on the metal parts may be sharp. When in Use For outdoor use only. Do not operate in an enclosed area. Do not leave unattended. Do not plug in the smoker until it is fully assembled. Do not cover or seal the racks or drip tray with aluminum foil. This can cause severe damage to your smoker Do not move smoker. Do not exceed a temperature of 280 F. Always wear oven mitts or gloves to protect hands from burns. Do not wear loose clothing or allow hair to hang freely. Do not use packaging box to cover the smoker. Use only approved grounded electrical outlet. Do not allow rainwater to come in contact with smoker at any time. Place unit under center of 3 x 3 x 2.5m shelter. (Continued on next page) Carefully read through Assembly Instructions to prepare smoker for use 2 Do not use near gasoline or other flammable liquids, gases, or where flammable vapors may be present. Place in an area where children and pets cannot access. Do not immerse in water. Empty drip bowl every 2 to 3 hours of burnt wood bisquettes and refill with fresh water. After Each Use Unplug smoker when it is not in use. See Maintenance Procedures. Place extinguished Bradley Flavor Bisquettes at a safe distance from all structures and combustible materials. Store the smoker in a dry covered place out of reach of children. Clean out any grease. Grease build up may cause fire. Unplug the Long Power Cord prior to commencement of any maintenance or cleaning. Do not immerse smoker in water. Do not spray inside of smoker with any kind of appliance cleaner. denchumgiare.com/upload/files/capresso-service-manual.pdf

This can cause severe damage to your smoker. Do not leave unattended when in use. Do not spray or clean the smoker with excessive amounts of water. Instead use a damp cloth. Maintenance Procedures Use caution when handling and cleaning your smoker as some metal edges may be sharp. Clean out the Drip Bowl. Dispose of all burnt Bisquettes carefully as they may still be hot. Wash the Drip Tray, Racks, Bottom Rectangular Tray and Drip Bowl with hot water and dish detergent or put them in the dishwasher. Remove food particles and grease residue from the smoker. If the inside needs cleaning, wipe it with a damp cloth. Note: The tower should have smoke or black residue on the inside. The more residue, the better the product will taste. The Smoke Generator should be kept clean and free of wood chips and grease at all times. If loose wood chips have collected in the Smoke Generator, simply blow or vacuum these particles away. Unplug the Long Power Cord before removing the Smoke Generator from the Smoke Tower. Refer to Remove Smoke Generator in Assembly Instructions. The Bisquette Burner should be lightly scraped using a wire brush or scraper to remove any residue that has been left by the burning process. Clean the Damper (at the top of the Smoker) to ensure it is not stuck. Wipe the Door Seal with warm water and dish detergent to remove any leftover residues and food particles. After Cleaning Replace Racks, Drip Tray, Bottom Rectangular Tray and Drip Bowl into the smoker, making sure all parts are clean and dry. Insert the Smoke Generator back into the Smoke Tower. Make sure the Long Power Cord is unplugged. 3 Check fuse (located on smoke generator). Check to make sure the outlet, Ground Fault Circuit Interrupter (GFCI), has not been tripped. Bisquettes will not Advance: Check the drive guide and clear all loose wood chips. By cleaning the smoke generator, bisquette jamming and undue wear and tear can be avoided. Bisquette does not Burn Completely: Check to see if other electrical equipment is plugged into the circuit. The smoker should be plugged into its own dedicated wall circuit. Check to make sure the bisquette burner is free of residue build up. Smoker Oven Not Reaching Temperatures: Allow smoker oven time to preheat. Remember, once food is put in the oven, the temperature will drop, and slowly rise again. Try closing the Damper slightly and keeping the smoker out of the wind. Next, try using a separate thermometer inside the smoker oven to ensure the temperature is reading correctly. Note- Normal cooking temperature is between 200 F 250 F. Keep in mind that the Temperature shown on the Display is for reference only and is not intended to give exact internal temperatures of the food. The internal temperature will be higher closer to the Heat Element. If these tips don t work, please call our Customer Service at Canada or USA Install Smoke Generator: Attach smoke generator (1) to the smoker tower (2). Aim the bisquette burner (F) toward the tower opening. Align smoke generator key holes to smoker tower locating supports (3). Secure the generator by pushing down firmly. Insert the feeder tube (4) on top of the smoke generator and push down firmly then load it with the desired number of Bradley Flavor Bisquettes. Plug the short power cord (E-not shown) from the smoke generator into the smoker tower. Set Up Smoker Tower: Place Racks (C) onto side supports. Place Drip Tray (B) V facing down beneath the Racks on the brass side pins. Place the Rectangular Tray (J) on the bottom of the Smoker. Fill the Drip Bowl (D) half full of water and place in the center of the Rectangular Tray to catch burnt Bisquettes. During a long smoking period, the Drip Bowl will require changing the water every 2-3 hours. Plug the Long Power Cord (A) for the smoke generator into an approved grounded electrical outlet. To Remove Smoke Generator: Unplug short jumper cord (E). Detach smoke generator from the smoker tower by raising the smoke generator gently upward and pull it outward. Handling of Packaging All packaging should be discarded as per the regulations in your area. The box can be used only to store smoker when not in use. The box should not be used as a cover when smoker is in use. 5 Temperature Heat Control Switch 11. Door Seal 14. Lower Face Plate 15. Rubber Feet 16 Bisquette (not included with smoker). 15 Seasoning is mainly to remove the impartial smells from your smoker. The smell of your new Bradley Smoker is not necessarily how you want your food to taste. Seasoning Method: Clean Racks, Drip Tray, Drip Bowl and Rectangular Tray and place in smoker. Fill the Drip Bowl half full of water. Load the Feeder Tube with 5 Bisquettes. (note: each Bisquette burns for 20 minutes). The 2 extra Bisquettes are meant to push the final Bisquette onto the Burner. These last 2 Bisquettes will not advance onto the Burner. Open the damper slightly at the top of the Smoker Tower. Plug smoker into its own designated outlet. Pre-heat Bisquette Burner for 20 minutes. Press Bisquette Advance Button (6) until a bisquette is on the Bisquette Burner (F). Turn on the smoker by moving the temperature heat control switch (10) to medium. Wait for 20 to 30 minutes. The thermometer (9) should read 66 C (150 F). If it is higher, bring down the temperature by adjusting the temperature heat control switch to the left to lower and vice versa when the temperature reads lower than 66 C (150 F). Smoke the tower continuously at 66 C (150 F) for 1 hour, or until bisquettes are out. After seasoning the smoker, refill the Drip Bowl half full of water. When the Smoker Generator indicator light (5) is on, this means the Generator has power. Press the bisquette advance button (6) to push a Bisquette onto the Bisquette burner (F). Note: After the advance button has been pressed, a new cycle will start, (or) in approximately 20 minutes the next bisquette will advance. Pre-heat oven to the desired temperature you want to cook at. Place your food onto the cooking racks and load them into the smoker. Set the damper at the desired opening. Do not close the damper all the way when the smoke is running. You may need to adjust the Heat Control Switch to reach the desired temperature as per the door thermometer. Cold Smoke use the smoke generator only. Unplug the Short Jumper Cord. Hot Smoke the smoke generator and temperature heat control switch will be on. Note: The thermometer will only read the air temperature inside the tower. To get a more accurate temperature of the food being smoked, use a meat thermometer. Keep in mind that the ambient temperature will affect the cooking temperature of the smoker. Remember to clean your smoker after each use. 8 Install Smoke Dial Generator: Attach smoke dial generator (1) to the smoker tower (2). Align smoke dial generator key holes to smoker tower locating supports (3). Secure the smoke dial generator by pushing down firmly. Insert the feeder tube (4) on top of the smoke dial generator and push down firmly then load it with the desired number of Bradley Flavor Bisquettes. Plug the short power cord (E-not shown) from the smoke dial generator into the smoker tower. To Remove Smoke Dial Generator: Unplug short jumper cord (E). Detach smoke dial generator from the smoker tower by raising the smoke dial generator gently upward and pull it outward. The box should not be used as a cover when smoker is in use. 9. BS611 Door Seal 13. Rubber Feet 14. Bisquette (not included with smoker) 13 10 Seasoning is mainly to remove the impartial smells from your smoker. Open the damper at the top of the Smoker Tower. Your Smoker will be seasoned having reached 150 F and smoked in for 1 hour. Getting Started After seasoning the smoker, refill the Drip Bowl half full of water. Unplug the Short Power Cord. Remember to clean your smoker after each use. 12 Install Digital Smoke Generator: Attach digital smoke generator (1) to the smoker tower (2) by placing the Bisquette Burner (E) through the left side opening of the tower. Align the generator keyholes to the two supports (3) on the side and push down to secure in position. Insert the feeder tube (4) into the top of the smoke generator. Push down firmly. Load with desired number of Bradley Flavor Bisquettes. Plug the Long Power Cord (3) into the power receptacle (E). Set Up Smoker Tower: Place Racks, either four or six (B) onto side supports. Place Drip Tray (A) V facing down beneath the Racks on the brass side pins and under pin (I). Place the Rectangular Tray (D) on the bottom of the Smoker. Fill the Drip Bowl (C) half full with water and place in the center of Rectangular Tray (D) to catch burnt Bisquettes. During a long smoking period, the Drip Bowl will require changing the water. Plug the Long Power Cord (3) from the Smoke Generator into an approved grounded electrical outlet (4). (see page 16) Electrical Connection Set Up (see page 16) Plug the Sensor Cable (1) into the back of the Smoke Generator Sensor Receptacle (A) and Smoker Tower Sensor Receptacle (B). Plug the Short Power Cord (2) into the back of the Smoke Generator Female Receptacle (D) and then into the back of the Smoker Tower Male Receptacle (C) - push firmly. To Remove Smoke Generator (see page 16) Make sure the Smoke Generator has had time to cool down. Unplug Long Power Cord (3) from the wall outlet (4) and from the Smoke Generator (E). Detach Sensor Cable (1) and Short Power Cord (2) and then remove Smoke Generator from the Smoker Tower by raising it gently upward and pulling it outward. 13 Each press advances Bisquette one spot. Press Smoker Timer Set again to start 20 minute automatic advance. Smoker Oven Smoker Oven operated by right side control buttons. Press Oven Temp Set again to set the temperature. Press Oven Timer Set again to set cooking time. The Oven Temp will start to read the internal temperature right away. The Temp Setting will also flash until the desired temperature has been set. Each press advances Bisquette one spot. The Seasoning Process is mainly to remove the impartial smells and flavors from your smoker. The smell of your new Bradley Digital Smoker is not necessarily how you want your food to taste. Seasoning Method Clean Racks, Drip Tray, Drip Bowl and Rectangular Tray and place in smoker. Load the Feeder Tube with 5 Bisquettes. Note- Each Bisquette burns for 20 minutes. Open the Damper slightly at the top of smoker tower. Pre-heat the Bisquette Burner for 20 minutes. Set the Smoker Timer Set for 1 hour. Set Oven Temp Set to 150 F (66 C). Set the Oven Timer Set to 1 hour. Note: Your smoker will be seasoned having reached 150 F and smoked in for 1 hour. Getting Started (see Display Function Guideline ) After seasoning the smoker, refill the Drip Bowl half full with water. Load desired amount of Bisquettes into the Feeder Tube. Repeat this step twice to move a Bisquette onto the burner. Press Smoker Timer Set for length of smoking time. Set the Damper to the desired opening. Do not close damper all the way when smoke is running. Pre-heat the Smoker Oven to the desired temperature you want to cook at. Press Oven Temp Set to set the heat. Press Oven Timer Set to set length of cooking time. Place your food onto the Racks and load them into the smoker. Empty Drip Bowl every 2 to 3 hours of burnt wood Bisquettes and refill with fresh water. Cold Smoke - Use the generator only. Unplug the Short Power Cord (2). Hot Smoke - Use the generator and the oven together. Note: The Digital Display will only read the air temperature inside the tower. Remember to clean your smoker after each use. 18 Requirements and Limitations: Warranty is effective from the date of purchase. Keep your sales receipt as proof of purchase date.