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Ozark BBQ/Smoker. No instructions. 18 various sized Trout. How do we smoke that? Thank you.

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6ya6ya
  • 2 Answers

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Posted on Jan 02, 2017

  • 1 Answer

SOURCE: need instruction manual for the smoker h20 chargrill

all I need is the instructions on the smoker h20 chargrill thats all

Posted on Jul 02, 2008

TheMobilian
  • 8220 Answers

SOURCE: new electric smoker no instructions!

Put some water soaked hickory chips and some liquid smoke with chicken stock or pinot grigio wine or both in the pan above the heater element. Put yer rubbed and marinated meat in top above the wood mix. Plug it in. Pop a top on a cold brew of yer choice. :D The idea here is low and slow. You want the meat to be at or around 200 and the smoke to flavor the meat. This ain't no grill in 30 and eat, it is a low and slow smoker. It takes all night or day to cook stuff correctly. Low and slow my nizzle :D Party on! What time do we eat? Saturday? You betta get started. LOL

Posted on Jun 25, 2009

  • 1 Answer

SOURCE: NEED instruction manual for MECO outdoor smoker -NOT electric

If you try searching for Meco on-line, you'll go nuts.
Check Aussie here's a link for the manual.
http://www.aussiegrills.com/images/product_elements_07/pdffiles/5024-5025-5028-5029P-Stainless-Water-Smoker.pdf

Posted on Sep 26, 2009

SOURCE: dont have the smoking instruction book

I have found a comprehensive site that shows you how, enjoy. Link below. http://bbq.about.com/od/barbecuehelp/Smoking_Help_Instructions_and_Information_on_Low_and_Slow_Smoking.htm

Posted on Mar 10, 2010

TheMobilian
  • 8220 Answers

SOURCE: How to use a Camp Chef 18" Smoke Vault?

Flash instructions for setup


Posted on May 28, 2010

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Instruction manuel pdf 16x8 tent sleeps eight people


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    New electric smoker no instructions!


    Put some water soaked hickory chips and some liquid smoke with chicken stock or pinot grigio wine or both in the pan above the heater element. Put yer rubbed and marinated meat in top above the wood mix. Plug it in. Pop a top on a cold brew of yer choice. :D The idea here is low and slow. You want the meat to be at or around 200 and the smoke to flavor the meat. This ain't no grill in 30 and eat, it is a low and slow smoker. It takes all night or day to cook stuff correctly. Low and slow my nizzle :D Party on! What time do we eat? Saturday? You betta get started. LOL

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    Need help smoking briskett on Char Broil Grill with smoker box


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