CUE WAY K-1 Vertical Smoker Instruction Manual

CUE WAY K-1 Vertical Smoker

Introduction

Before we dive into the instructions, congratulations on your purchase of the CUE WAY K-1 Vertical Smoker! This top-of-the-line smoker is sure to elevate your outdoor cooking game. Here’s a step-by-step guide to help you get started and enjoy a smoking’ good time.

Included in the box

• 1 x Cover Handle

• 1 x Thermometer

• 2 x Handle

• 3 x Charcoal tray bearing

• 3 x Smoker Leg

• 4 x Bracket

• 2 x Cooking Grill

• 1 x Water pan

• 1 x Charcoal Tray

• 15 x M6 screws

• 7 x M6 Nut

• 9 x M5 screws

• 9 x M5 Nut

Product Overview

Assembly Instruction

1. Seasoning Your Smoker:
   Before your first cook, it’s essential to season your smoker. This process helps to remove any residues from the manufacturing process and protects the smoker’s surface from rust.

   • Lightly coat the interior surfaces and cooking grates with a high-heat cooking oil, such as vegetable or canola oil.
   • Fill the charcoal pan with charcoal briquettes, and light them using a chimney starter or fire starter.
   • Allow the smoker to reach a temperature of around 250°F (120°C) and maintain this temperature for at least 2 hours.
   • Once the seasoning process is complete, allow the smoker to coo down completely.

2. Setting the Temperature:

   • Adjust the vents located at the bottom and top of your smoker to control the airflow and temperature. Open the vents for more airflow and higher temperatures or close them for less airflow and lower temperatures.
   • Monitor the built-in thermometer to ensure your smoker maintains a consistent tempera true throughout the cooking process. Ideal smoking temperatures range from 225°F to 250°F (107°C to 121°C).

3. Warning (Must Have on the final page):

4. Do not use this smoker indoors or in enclosed spaces to prevent carbon monoxide poisoning.

5. Ensure the smoker is kept away from flammable materials to reduce the risk of fire.

6. The smoker may become very hot during use; avoid touching the body directly to prevent burns.

7. Preparing Your Smoker for Cooking:

   • Fill the charcoal pan with enough charcoal briquettes or lump charcoal for your desired cook time. Light the charcoal and wait for it to become covered in white ash.
   • Fill the water pan with water or another liquid like apple juice, beer, or wine to add moisture and Flavor to your food.
   • Place the cooking grates in their designated positions, and add your choice of smoking wood chunks or chips to the charcoal.

8. Caution (Must Have):
   Before using the smoker, carefully read and follow the guidelines in the product manual.

9. Make sure to place the smoker on a stable, flat surface to prevent it from tipping over.

10. Wear protective gloves before lighting the charcoal, adding water to the water bowl, and adjusting the air vents to control the temperature.

Cooking Notes

• There is very little difference in temperature and cooking time between top and bottom grill levels. When cooking different types or cuts of meat at the same time, place the meat that requires the least cooking
  time on the top cooking grill so that it may be easily removed first. If only one Cooking Grate is required, use the upper grill level for best results.

• Although the smoker has a thermometer in the dome lid that will give a good indication of the Cooking temperature within the smoker, we strongly recommend using a meat thermometer to determine the proper degree of doneness of the meat. The use of a dual probe digital BBQ thermometer is highly recommended for Low-and-Slow cooking as this will give you precise temperature measurements of both the smoking chamber and at the center of the meat.

• Many variables (outside air temperature, amount of charcoal, the number of times the dome lid is removed, proximity of food to heat source, etc.) Will affect actual cooking times. When using a meat thermometer, place probe midway into the thickest part of the meat, making sure that it does not touch any fat or bone. Allow five minutes for the thermometer to properly register temperature.

• During the smoking process, avoid the temptation to lift the Dome Lid to check food. Lifting the Dome Lid allows heat to escape, making additional cooking time necessary. There is a saying within the BBQ community – “If you are looking you are not cooking”

• Safe minimum internal cooking temperatures when hot smoking or grilling – taken at the center of the thickest part of the meat.

Beef, Lamb, Pork, Veal
Steaks, chops and joints| 62 C (145 F) For at least 5 minutes
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Minced (ground) meat
Beef, Pork, Lamb, veal| 71 C (160 F)
Fish
Fin ­fish| 62 C (145 F)
Crustaceans
Prawns, Crab, Lobster| 62 C (145 F)
Game
Hare, Rabbit, Wild Game Birds| 74 C (165 F) For at least 5 minutes
Poultry Whole
Chicken, Turkey, Duck| 74 C (165 F) For at least 5 minutes
---|---
Poultry Portions
Chicken, Turkey, Duck| 74 C (165 F)
Minced (ground)
Poultry Chicken, Turkey, Duck| 74 C (165 F)
Game
Venison| 74 C (165 F) For at least 5 minutes
Game
Wild Boar| 76 C (170 F) For at least 5 minutes

• When cold smoking ensure that you are aware of any food safety considerations that are appropriate for the food being smoked. Pr-cured foods, like bacon or gammon, can often safely be smoked for many hours at ambient temperatures, whereas uncured meats would usually be limited to only 2 hours at cooler temperatures.

Fish is usually brined before smoking to help protect it from bacterial growth.

Cheese and butter are usually smoked cool or chilled to prevent them from sweating or melting.

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