Directions on how to use smoker
890449
This is a great unit, however, I used it indoors the first time, and my apartment smelt like outdoor cooking for 2 months after! Now I use it on my BBQ outside. To use I place the wood chip in the bottom, then wrap the drip tray in foil(easier to clean up), place the tray that holds your meat, then your meat(seasonings, rubs, sauces), then the cover. Keep the temp. around 250C and let it cook for however long you need too.It is a great little unit, I would have no problem buying another one if I was staying in my apartment. Mone has never peeled on the outside as the other commenters has, but just about everything will turn dark after repeated use. 5 out of 5 for this unit, just don't use it indoors! This is a great unit, however, I used it indoors the first time, and my apartment smelt like outdoor cooking for 2 months after! Now I use it on my BBQ outside. To use I place the wood chip in the bottom, then wrap the drip tray in foil(easier to clean up), place the tray that holds your meat, then your meat(seasonings, rubs, sauces), then the cover. Keep the temp. around 250C and let it cook for however long you need too.It is a great little unit, I would have no problem buying another one if I was staying in my apartment. Mone has never peeled on the outside as the... » Read More This is a great unit, however, I used it indoors the first time, and my apartment smelt like outdoor cooking for 2 months after! Now I use it on my BBQ outside. To use I place the wood chip in the bottom, then wrap the drip tray in foil(easier to clean up), place the tray that holds your meat, then your meat(seasonings, rubs, sauces), then the cover. Keep the temp. around 250C and let it cook for however long you need too.It is a great little unit, I would have no problem buying another one if I was staying in my apartment. Mone has never peeled on the outside as the other commenters has, but just about everything will turn dark after repeated use. 5 out of 5 for this unit, just don't use it indoors! « Show Less
890450
The booklet which should have came with the smoker kettle pretty well covers general usage. Personally I use ours on the side burner of a gas BBQ grill where it works great!! My only complaint with the kettle is that the paint coating on the OUTSIDE starts to peel off after a number of uses. Doesn't affect the use, just looks crappy! O'all we are very pleased with the Nordic Kettle It cooks fresh Trout to a "T" and pork chops are excellent. Would recommend it.
349596
This is a true smoker, cooks with mild heat. The amount of smoke flavor depends on how much wood you add. Once your smoker is seasoned one small chunk is enough.
2128635
1. I do not season the smoker, but food: meat, chicken, fish, vegetables, even apples, bananas, etc. :-)Seasoning ingredients for food? There are hundreds - google it and choose what you like.Some times I use up to 15 different spices for brine and up to 10 for rub.2. To fire up I use chimney starter and Minion method
1241277
As far as I know and after looking through the owner's manual, no, I don't believe you can add a smoker to this grill. Instructions are included for indirect cooking and cooking with wood chips, but I don't see anywhere information about ordering or adding a smoker.
233645
Take the chimney off. Raise the wick until it clicks in place. Light the wick in two or three places. Put the chimney back in place. Do it as quickly as possible. There will be a little smoke and odor.
2128093
I agree w stan the mailman. and you can use throw away foil pans to smoke in. their really no mess besides emptying the wood smoker pan . I like to be able to set my temp and walk away. I bought a remote probe but haven't really need it. just set your temp low and I usually keep wood chucks in a old coffee can full of water so their ready to go. have fun. also you can modify the vents to close it down more. helps w the heat and smoke
1127720
hi!its easy! the charcoal/wood chip tray goes directly above the burner and directly under the water/marinade bowl. the heat from the burner heats the ceramic coated chip tray and makes the chips burn/smoke. after firing up the burner you simply open the access door on the side and put the wood chips in the wood chip tray through the access door as needed during the smoking process. be sure and close the door after each addition of chips. soaking them in water makes em last longer. i just smoke two boston buttes on the 4th of july and they were awesome. this thing is great. use it all the time. hi!its easy! the charcoal/wood chip tray goes directly above the burner and directly under the water/marinade bowl. the heat from the burner heats the ceramic coated chip tray and makes the chips burn/smoke. after firing up the burner you simply open the access door on the side and put the wood chips in the wood chip tray through the access door as needed during the smoking process. be sure and close the door after each addition of chips. soaking them in water makes em last longer. i just smoke two boston buttes on the 4th of july and they were awesome. this thing is great. use... » Read More hi!its easy! the charcoal/wood chip tray goes directly above the burner and directly under the water/marinade bowl. the heat from the burner heats the ceramic coated chip tray and makes the chips burn/smoke. after firing up the burner you simply open the access door on the side and put the wood chips in the wood chip tray through the access door as needed during the smoking process. be sure and close the door after each addition of chips. soaking them in water makes em last longer. i just smoke two boston buttes on the 4th of july and they were awesome. this thing is great. use it all the time. « Show Less
1019935
If using in the oven, I would preheat the oven to your target temperature, say 250.Initially I would put the wood chips inside a cast iron skillet on top of the stove at medium high heat.Once they start smoking, THEN transfer them to the smoker that is inside the oven and which is on the bottom most rack.
154883
This smoker uses 1 per 30 mins. So the quantity used each time varies on what you are smoking. On average, my smoking time is 2.5 hours - or about 5-60briquettes.
1773932
I soak the wood chips ahead of time and then put some directly on the hot coals. The char baskets go on each side of the drip pan. What ever you are smoking goes directly over the drip pan.
1030516
The Amaz-n smoker is designed to supply smoke for a long period of time, not for supplying heat (or very little heat). Use it to supply smoke for two to four hours, then crank up the heat. Ribs do best at 225 degrees for 6 or 8 hours so it's perfect for them. I use two of the pellet smokers and light both ends on both boxes.
49870
Just by the slots in the smoker. You can have all rack in or take a few out.
233641
Take the chimney off. Raise the wick until it clicks in place. Light the wick in two or three places. Put the chimney back in place. Do it asquickly as possible. There will be a little smoke and odor.
960812
You would need the cold smoking attachment (part 20070112). Alternatively, I've seen a few people mention using an A-maze-n Pellet Smoker inside the masterbuilt smoker to do cold smoking as well.
2080615
you don't need directions its easy to use a child could do it. it is spring loaded so if it gets a jam just pull the spring and clean it out and put it back in and the tubes are ready made you just put them on the end and the tobacco in hopper and push the button. yes there good instructions in the box.
272599
In the side smoker part. Meat goes on right and for moisture put a pan on top the grate in fire box. Put pan under meat to catch juices ago they do not drip all over smoker main part. If you have never smoked before remember low heat and slow cooking. There are some great books out there on the art of smoking.
669446
small chunks can be used...... even on high temp the smoker only reaches about 275* ,, you could grill but it will take a bit longer..