From the manufacturer
Each smoker comes with base, water drip pan, smoking rack, thermometer that functions as a smoking temperature gauge and a food thermometer, superfine wood chips to provide a quick, clean burn, and high dome cover. The dome cover allows you to cook larger items like chicken or roasts and also has a built-in vent that allows you to control cook temperature and the air/smoke mixture.
Stovetop Kettle Smoker
The Kettle Smoker comes with amazing features that sets it apart and can be used in any kind of household, either indoor or outdoor. It will work on indoor gas, electric, ceramic and induction burners or outdoor grills. It is also oven safe, which is a great feature of this item; if you remove the water pan and smoking rack, the high-dome cover and base unit can be used as a traditional kettle roaster.
Instructions:
- Take all components out of the base
- Add 1-2 Tablespoons of wood smoker chips to bottom
- Place water drip tray on top of smoker chips
- Determine smoking method depending on food you are preparing, either moist smoke or dry
- Place smoking rack with food choice on top
- Cover, adjust vent accordingly and cook on medium-high on grill or stovetop
- Monitor thermometer, keeping between 200-230 degrees (times vary depending on recipe)
- Keep covered while cooking to trap in smoke for ideal smoky flavor
Honey Orange Smoked Chicken
Preparations and Instructions: Combine first 7 ingredients. Marinate chicken (refrigerated) for 6 hours or overnight. Place chicken on smoker and smoke using moist steaming method 30 minutes or until done.
Ingredients
- 2 green onions, minced
- 1/2 cup orange juice
- 3 tablespoons olive oil
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1 whole chicken or 6-8 chicken breasts
Smoking Methods
Moist Method Smoke: Add 1 cup of liquid (water, broth, beer, etc) to the water drip tray.
Dry Method Smoke: Leave water drip tray empty.
Important Safety Information
- Exhaust fan (with direct outside access) must be turned on when using the smoker. Opening a window is recommended to improve kitchen ventilation.
- If kitchen becomes smoky, turn off stove, open windows and leave the area until smoke clears, just as you would any time smoke and odor fill the room.
- The smoker gets very hot when in use. Handle with care, using an oven mitt, as you would with any hot cookware.
- Do not cook on high heat.
- Do not leave smoker unattended while in use.
- Dispose of spend chips by first soaking for one minute in water to assure they are completely extinguished.
- Do not put wood chips directly on food as they are not meant for human consumption.
- Birds and other pets with sensitive respiratory systems should not be in kitchen when smoking food.
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