Instructions

1. Pile charcoal in a pyramid in the offset smoking chamber. Light the coals to preheat the grill.

2. Place a digital wired thermometer inside the main body of the grill where the meat will be cooked.

3. When the thermometer reaches 200 degrees Fahrenheit, place a wood chunk in the offset smoker body on top of the coals.

4. Place the meat on the grill and close the grill cover. Watch the thermometer and ensure that it stays between 200 and 250 degrees Fahrenheit.

5. Open the bottom and top vents if the temperature is too low. If the temperature is too high, slightly close the bottom and top vents. Once you have these regulated to your satisfaction, they should not require further adjustment.

6. Check the smoking chamber hourly to replenish with additional wood chunks if needed.

7. Replace burned out charcoal, if necessary, with coals that have been preheated on foil in a metal pan. Do not add cold coals to the smoker.

8. Keep the main grill body closed to retain heat.

9. Cook the meat for at least three hours. Use a meat thermometer to ensure the meat is cooked through prior to removing from the grill. Cooking time will vary depending on the type and size of the cut of meat. Poultry should be cooked to at least 165 degrees Fahrenheit. Whole muscle pork, beef and fish should be cooked to at least 140 degrees Fahrenheit, and ground meat or sausage should be cooked to 160 degrees Fahrenheit.