BULLET 566 sq Inch Outdoor Convection Charcoal Barbecue Smoker Instruction Manual

: October 30, 2023
: bullet

INSTRUCTION MANUAL & COOKBOOK

566 sq Inch Outdoor Convection Charcoal Barbecue Smoker

A Better Smoker Awaits!
The Bullet Smoker delivers quality craftsmanship, unmatched versatility, and tender, delicious results every time you fire it up.
Comprised of 100% stainless steel, two cooking grates and 10 hanging hooks, there are no limits to what the Bullet can do. Ribs, briskets, chicken, fish, chops, butts, wings…smoke ‘em if ya’ got ‘em! With 10 hooks, you can load a ton of food in this tank. We love “hanging around” with the Bullet Smoker, and we know you will, too. It’s not only simple to use, but also easy to clean.
Give the Bullet a shot… and find out why it’s sending the competition up in smoke!

Introduction

The Bullet Smoker uses a unique hanging technique that allows you to smoke large amounts of meat at one time.
You are sure to enjoy “Hanging Around” your new Bullet Smoker!!!

√ Produces Great Smoked Flavor
√ Indirect Cooking
√ 100% Stainless Steel for Easy Clean Up

WARNING
FOR OUTDOOR USE ONLY. CARBON MONOXIDE HAZARD. NEVER USE INDOORS (HOME, GARAGE, ENCLOSED PORCH, TENT). WHILE IN USE, KEEP THE COOKER AWAY FROM BUILDINGS, GARAGES, FLAMMABLE MATERIALS, FLAMMABLE FLUIDS AND AUTOMOBILES.
DO NOT LEAVE UNIT UNATTENDED AT ANY TIME WHILE IN USE.
WARNING
Failure to follow these instructions could result in death, serious injury and/ or property loss.
Read and follow instructions carefully before using the The Bullet Smoker. Always read the owners manual before using The Bullet Smoker and follow specific usage, assembly and safety procedures. If you have any questions, contact Bullet Smoker.

The The Bullet Smoker is designed for OUTDOOR HOUSEHOLD USE only.
Never use the The Bullet Smoker inside a house, trailer, tent, garage or any enclosed area because carbon monoxide may accumulate and cause death.
Do not use the The Bullet Smoker as a space heater.
Set up the The Bullet Smoker away from buildings, dry leaves, or any combustible materials.
Avoid high traffic areas and always cook in a well ventilated area. Be mindful of windblown sparks.
Do not ever use the The Bullet Smoker unless all parts of the unit are firmly in place and the unit is stable.
Do not wear loose clothing with hanging shirttails, frills, or apron strings around the cooker when lighting or cooking.
Never allow children to operate the The Bullet Smoker or play near it. Keep animals and bystanders out of the cooker area.
Do not allow anyone to conduct activities around the The Bullet Smoker when it is in use, or immediately following its use. Never operate the The Bullet Smoker near combustible surfaces.
Allow coals to burn out completely and let the ashes cool for 48 hours before disposing of them.
Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a non-combustible container. Be sure there are no other combustible materials in or near the container.
If you must dispose of the ashes in less time than it takes for them to completely cool, remove the ashes from the charcoal container keeping them in heavy duty foil and soak them completely with water before disposing in a non-combustible container.
If you have any questions regarding the assembly or operation of the Bullet Smoker, please contact us at sales@orioncooker.com or 1-866-891-3663. Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a non-combustible container. Be sure there are no other combustible materials in or near the container.
If you must dispose of the ashes in less time than it takes for them to completely cool, remove the ashes keeping them in heavy duty foil and soak them completely with water before disposing in a non-combustible container.
If you have any questions regarding the assembly or operation of the Bullet Smoker, please contact us at sales@orioncooker.com or 1-866-891-3663.

CAUTION
Never move the unit while in use. If moving becomes necessary, do not touch body or the lid as they may be very hot.
GENERAL INSTRUCTIONS FOR SAFE USE OF BULLET SMOKER

Do not burn trash, leaves, paper, cardboard or plywood in the cooker. The use of seasoned hardwood is recommended.
Keep all screws and nuts tight to be sure The Bullet Smokert is in safe working condition. Inspect on a regular basis to ensure that the cooker is operational.

CARBON MONOXIDE HAZARD
BURNING CHARCOAL PRODUCES CARBON MONOXIDE, WHICH HAS NO ODOR AND CAN KILL YOU. DO NOT BURN CHARCOAL INSIDE HOMES, VEHICLES OR TENTS. USE ONLY IN WELL VENTILATED AREAS.
Bullet Smoker

Assembly

Please read instructions and warnings before assembly.

|
---|---

Items Needed to Cook on the Bullet Smoker

6 lb bag lumps of charcoal.
Optional: Wood chunks. Wood chunks add extra color and flavor to the meat product. A list of options for wood chunks can be found after the recipe section in this Manual .

LET’S BEGIN

General Cooking Guide

We’ve outlined a few internal temperature references for the most commonly smoked meats. FOOD| TYPE| INTERNAL MEAT TEMP
---|---|---
Ground Meat & Meat Mixes| Beef, Pork, Veal , Lamb| 145
Turkey, Chicken| 165
Fresh Beef, Veal, Lamb| Steaks, Roasts, Chops| 145
Poultry| All Poultry| 165
Pork & Ham| Fresh| 145
Pre-Cooked| 165
Seafood| Fish With Fins| 145

General Cooking Instructions

Place Charcoal container in the base tank.
Place charcoal in chimney starter and light.
Once charcoal is going dump charcoal in the charcoal container.
Place the center tank on the base tank.
If you want to use cooking grates place Cooking grates on “U” Brackets and place protein on cooking grates.
Place upper tank on the center tank
Place meat/poultry on hanging hooks
Hang hooks on meat halo
Place lid on upper tank

Frequently Asked Questions

1. Where are the chunks placed that provide the smoke?****

– On top of the charcoal in the charcoal container

2. What type of steel is The Bullet Smoker made out of?****

– The Bullet Smoker and all of the attachments are 100% food grade stainless steel.

3. Do I need to soak wood chunks prior to cooking/ smoking?****

– Yes, the wood chunks do need to be soaked.

4. Do you I wood chunks or chunks?****

– You can use either but we have found that wood chuck last longer. Also, we suggest soaking the wood chunks prior to cooking.

5. What is the valve for on the base tank?****

– The valve can be opened to let liquid/drippings drain.

6. Can liquid be added to the lower tank?****

– Yes, liquid can be added to the lower tank. However, we find the drippings from the meat product provide enough inside of the Bullet Smoker.

7. What does the Bullet Smoker come with?****

– The Bullet comes with two cooking grates, ten hanging hooks and hang-hook lifting handle.

8. Do I need to cook on the Bullet prior to cooking any meat?****

– It is not necessary but we do recommend washing the hooks and cooking grates pair to cooking.

9. What type of charcoal do you recommend using in the Bullet Smoker?****

– You can using any charcoal but because little ash is produced, we recommend using lump charcoal.

10. Will I need to add more charcoal during the cook?****

– For longer cooks like a Boston Butt and Brisket you will need to add more charcoal.

Wood Chip Recommendations

CHUNK TYPE	MEAT TYPE
Alder Wood Chunks	Use with salmon
Apple Wood Chunks	Use with poultry, pork sausage, pork and lamb
Apricot Wood Chunks	Use with fish, shrimp, chicken, and pork
Cherry Wood Chunks	Use with pork, chicken and turkey
Hickory Wood Chunks	Use with pork, turkey, chicken, brisket and ribs
Lemon Wood Chunks	Use with salmon, turkey, chicken and pork
Maple Wood Chunks	Use with pork, turkey, chicken, brisket and ribs
Mesquite Wood Chunks	Use with beef
Peach Wood Chunks	Use with pork and chicken
Pear Wood Chunks	Use with pork, turkey and chicken
Pecan Wood Chunks	Use with pork

Meat Doneness Table

VEAL, LAMB AND BEEF	PORK	POULTRY
Medium Rare	145˚F Medium	165˚F
Medium	170˚F Well Done
Well Done

Let’s get Smokin’
RECIPES BOOK

Smoked Salmon

Want healthier table fare with a smokey flair? Whether store bought or freshly caught, the Bullet serves up smokehouse-style salmon that you’re sure to savor.
Tender, tasty and full of flavor!
Salmon and other seafood can be challenging to cook on a smoker (you’ve probably heard gripes about it being too dry), but with the right recipe and equipment, you’ll master the art in no time. In fact, it just may become one of your favorites! It really is that good…and easy.

INGREDIENTS

2-3 lb Salmon Filets
1 /4 cup Rosemary
1/4 cup Salt
1/4 cup Pepper
3 Lemons
(3) Apple Wood Chunks

INSTRUCTIONS

Mix salt, pepper and rosemary together in small bowl. Cut 9 lemon slices 1/8 inch thick. Evenly spread the salt, pepper mix on the salmon filets. Place lemon slices on top of filets. Place cooking grate on top level and place filet on cooking grate. Filet will be cooked when meat is flaky. Do not place directly over the charcoal container. INGREDIENTS

4-5 lb Brisket
Dr. Pepper (not diet)
Apple Cider Vinegar
4 Tbsp Brown Sugar
Garlic Powder
Worcestershire Sauce
Soy Sauce
4 Strips of Bacon

Beef Briset

How do you turn a tough cut of meat into a dish that’s impossible to beat?
With a Bullet Smoker, that’s how!
When smoked to perfection, beef brisket is melt-in-your-mouth amazing and too good to be true. You know how it goes. You don’t even use a fork. You just grab a strip while you’re cutting and toss it in your mouth, only to be left speechless; eyes closed. Maybe a grunt or two of euphoria!
From amateur to pit master, we’re all chasing that experience, and the Bullet makes that result a reality for smokers of all levels. INSTRUCTIONS
Poke holes in the brisket with a meat tenderizer. Then, place brisket in a zip-lock bag, add a 3:1 ratio of Dr. Pepper to Apple Cider Vinegar (enough to cover the brisket), 4 Tbsp of Brown Sugar, a little Garlic Powder, Worcestershire Sauce, and Soy Sauce. Seal the zip-lock bag, check it for leaks, and place bag in the fridge for 2 days. Flip it on occasion. Take the brisket out of the marinade 45 minutes before cooking. Place the brisket on the top rack, fat side up, and put the bacon strips on top of the brisket. Cook to an internal temperature of 203 degrees. Do not place directly over the charcoal container.
When you take the brisket out of the Bullet double wrap it in aluminum foil. Let it rest for 90 minutes. Cut thinly against the grain and enjoy.

Boston Butt

No matter where you live or the time of year, it’s always pulled pork season, and the Bullet helps keep you in mid-season form. The goal is a tender, juicy and delicious shoulder that is easy to shred. The Bullet Smoker checks every box…every time!
Whether you go with our recipe or put your own spin on this one, the Bullet can help you step up your game and master this BBQ classic.
INGREDIENTS
6-8 lb Boston Butt
1 tbsp of Paprika
1 tbsp of salt
1 tbsp of pepper
1 tbsp of onion powder
1 tbsp of garlic powder STEPS

Combine and grind all the spices using a food processor.
Generously coat your Boston Butt with the spice mixture and place on either grate — making sure it is not directly over the fire.
Cook the Boston Butt until the internal temperature reaches 200˚F
Remove and let rest for 30 minutes
Lastly, shred/pull the pork.

Baby Back Ribs

Don’t just make a meal…make a memory! That’s exactly what you’ll do every time you hang a rack (or three) of baby backs in the Bullet. Flavorful and fall- off-the-bone tender is what you should demand, and the Bullet Smoker delivers.
We’re sure you have your own ribs recipe — everybody has their ol’ tried and true, right? But if you’re willing to try something new, we’re pretty proud of this one. Give it a shot!

INGREDIENTS
3 racks of baby ribs
Triple the amount of the below ingredients when cooking 3 racks
1 tbsp onion powder
1 tbsp thyme
1 tbsp rosemary
1 tbsp garlic powder
Salt Pepper
1 Tbsp paprica
STEPS

Light charcoal and place in charcoal container.
Combine and grind all herbs and spices in a food processor.
Generously coat your ribs with the herb mixture and place Bullet Hooks through the 2nd and 3rd bone and hang from meat halo.
Cook the ribs until the internal temperature reaches 190°F/87°C
Remove and apply sauce if you choose
Let rest for 15 minutes. Enjoy the pork goodness!

Chicken Wings

Whether cooking dinner for the family or prepping for a party, throwing a batch of chicken wings on the Bullet is a recipe for success. Fried, grilled, baked…we love wings any way you cook them…but when that smokey deliciousness hits the palate — GAME OVER!
The difference in flavor and tenderness you get from the smoker is indescribable.
You really have to experience it for yourself.

INGREDIENTS
30 – 40 chicken wings
Orion Pork and Poultry Rub
STEPS

Wash chicken wings
Pat dry with paper towel
Apply a generous amount of Orion Pork and Poultry Rub
Place chicken wings on both cooking grates (make sure none of the chicken wings are directly over the flame
Remove when the chicken wings reach an internal temperature of 165 degrees

Whole Turkey

Why smoke a turkey? Because if it’s done right, it will be the tastiest, most tender turkey you’ve ever had. Juicy and full of flavor!
It’s important that you follow the directions in the recipe and pay close attention to cooking times, though, because it’s not all that difficult to overcook a turkey and end up with a dry bird.
That’s true with any turkey-cooking method — oven, roaster, fryer — and certainly not an indictment of smokers.

INGREDIENTS
Orion Pork and Poultry Rub
STEPS

Place charcoal in a chimney starter and light. (Chimney starter not included).
Generously coat the turkey with the Orion Pork and Poultry Rub and place on cooking grate (not directly over the fire).
Cook the turkey until the internal temperature reaches 165 degrees
Remove and let rest for 15-20 mins.

Mojo Whole Chickens

Struggling to find a new way to cook up some magic? The Bullet Smoker will help you get your mojo back!
A delicious deviation from the typical smokehouse samplings, Mojo Chicken adds a little Cuban kick to your cache. The way the citrus and garlic flavors are embodied and enhanced by the low-and-slow cooking process is incredible. Not only does it taste amazing, but the smell as it smokes will have you pacing in anticipation.

INGREDIENTS
3 whole Chickens
Badia Mojo Marinade

STEPS