Charmate CM160-011 Instructions Manual - page 4
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Flavoring Wood
To obtain your favorite smoke flavor, experiment
by using chunks, sticks or chips of flavor-
producing wood such as manuka, apple or cherry.
Most fruit or nut tree wood can be used for smoke
flavoring. Do not use resinous woods such as pine
as it will produce an unpleasant taste.
Wood chunks or sticks 7.5-10cm long and
1.25-2.5cm thick work best. Unless the wood is
still green, soak the wood in water for 20 minutes
or wrap each piece in foil and tear several small
holes in the foil to produce more smoke and
prevent the wood from burning too quickly. A lot
of wood is not required to obtain a good smoke
flavor. A recommended amount is 3-4 wood
chunks or sticks. Experiment by using more wood
for stronger smoke flavor or less wood for milder
smoke flavor.
Adding Water or Wood during Cooking
Additional flavoring wood should not have to be
added during the cooking process, however it may
be necessary when cooking very larger pieces of
meat. Follow the instructions and cautions below
to avoid injury while adding water and/or wood.
1. Remove dome lid by tilting it away from you
to allow heat and steam to escape away from
your face. Use caution since flames can
flare-up when fresh air suddenly comes in
contact with fire.
2. Wearing oven mitts carefully remove upper
body from lower body.
Warning
The water in water bowl will be extremely
hot. When lifting upper body from
lower body, use extreme caution
and make sure the water bowl is securely
in place on the three lower support
brackets.
Keep legs and feet out from under the upper body
to avoid being scalded by hot liquids spilling from
water bowl. Be extremely careful not to tilt or jar
the Smoker & Grill so that hot water does not spill
out of water bowl.
3. Set the upper body on a hard, level
non-combustible surface.
4. Stand back a safe distance and use long
cooking tongs to add wood, being careful not
to splash water.
5. If water level is low, add water to water bowl.
If food is on top cooking rack only, water may
be added to the water bowl by moving food
aside on cooking rack and pouring water down
through the cooking rack. Fill water bowl to
2.5cm below the rim. Pour slowly to avoid
splashing or overfilling.
6. Using oven mitts replace upper body on lower
body.
The water in water bowl will be extremely hot.
When lifting Smoker & Grill body from ground,
13. Alternatively, lid contains two horizontal bars,
which hold hooks, ideal for hanging fish, ribs
or sausages.
14. Allow food to cook. After 3-4 hours of cooking,
check water level and refer to “Adding Water
or Wood during Cooking” section of this
manual.
15. Always use a meat thermometer to ensure
food is fully cooked before removing from
Smoker & Grill.
16. After cooking, allow Smoker & Grill to
cool completely then follow instructions in
the “After-Use Safety and Proper Care &
Maintenance” sections of this manual.
Grilling & Searing
1. Remove dome lid and upper body from lower
body.
2. Always use high quality charcoal. We
recommend using a Charmate Chimney
Starter which speeds up the lighting process
and avoids the dangers associated with
charcoal lighter fluid. Directions for use can be
found with the Chimney Starter.
3. If you do not use a Chimney Starter, carefully
place 2.5-3.5 kilos of charcoal in the charcoal
bowl. If you chose to use lighter fluid or fire
starters carefully follow the manufacturer’s
warnings.
4. If using lighter fluid, saturate charcoal with
lighter fluid and wait 2 to 3 minutes for fluid
to soak in. Store charcoal lighter fluid safely
away from Smoker & Grill.
5. Carefully light the charcoal and allow to burn
until covered with a light ash prior to closing
door and continuing to Step 6. This may take
up to 30 minutes, if you use a Charmate
Chimney Starter this may take less time.
Warning
Failure to do this could trap fumes from
charcoal lighting fluid in Smoker & Grill
and may result in a flash-fire or explosion
when door is opened or dome lid is
removed.
6. Place a cooking rack on the lower body.
7. Place food on the cooking rack in a single layer
with space between each piece.
8. For best results, the dome lid should be placed
on the lower body when grilling food.
9. Always use a meat thermometer to ensure
food is fully cooked before removing from
Smoker & Grill.
10. After cooking, allow Smoker & Grill to
cool completely then follow instructions in
the “After-Use Safety and Proper Care &
Maintenance” sections of this manual.
Warning
When grilling, dripping from meat may
cause flame flare-ups. Use extreme
caution when removing the dome lid. Do
not use water to extinguish a grease fire.