MECO NP10580-EN Charcoal Smoker User Manual
- June 4, 2024
- Meco
Table of Contents
MECO NP10580-EN Charcoal Smoker
FIRST TIME USE
For the first use, we strongly recommend that you keep it burning for over 30 mins without food load.
USEFEUL HINTS AND PRECAUTIONARY MEASURES
This smoker can only be used outdoor. Always install this product on a solid
surface away from inflammable and metal materials. Do not use the smoker when
windy . Use the smoker only after it is completely assembled and all parts are
firmly in place. Never move the smoker before the fire is completely
extinguished and the smoker is cooled off completely. Keep children and pets
at a safe distance when using. Never use liquid fuel to light or stir up the
fire. Protect yourselves against the fire and steam when opening lid or access
doors when the smoker is in use.
INSTRUCTIONS FOR USE
LIGHTING
Remove lid, upper layer body, cooking grates and drip pan. Make sure charcoal
grate sits inside the charcoal pan, and the charcoal pan is securely rested on
all 3 legs. Open door to the lower layer body. If possible, face open door to
the wind to enhance fire starting and air circulation within the smoker. Place
charcoal or wood(not pine wood) into a pyramid shape, in the center of the
charcoal grate. Start the fire while leaving lid, upper layer body and drip
pan off. Allow charcoal /wood to burn for about 25 minutes. The coals should
be lightly coated in gray ash before starting to cook. Spread coats/wood
evenly over the charcoal grate to obtain even fire. Close door on the lower
layer body.
KEEP THE SMOKING GOING
Place drip pan securely on the 3 support brackets of the lower layer body. You
can fill this pan with little bit of water. Place a cooking grate directly on
top of the drip pan. Place food on the cooking grate in a single layer with
spaces between each piece. This allows smoke and heat to circulate evenly all
around the food.
Place upper layer body on top of the lower layer body. Keep door closed. Position the other cooking grate on the support brackets of the upper layer body, and make sure the rim of the cooking grate is resting firmly on the support brackets. Place food on the cooking grate. Place lid on the smoker and start cooking.
COOKING TIPS
During the smoking process, don’t lift the lid to check food. Opened lid
allows heat to escape, making additional cooking time necessary. When removing
lid during cooking, lift it towards the side instead of straight up. Lifting
lid straight up creates an air flow within the smoker, which will suck up
ashes onto the food.
REGULATING THE FIRE
It’s absolutely necessary to keep a consistent, even and low heat environment
of +/-158 inside your smoker. You should just be able to touch the outside of
the smoker in area of the dish without burning your hand. If the fire is too
hot, place lid on smoker and close lid air vent. You can also add in some wet
wood chips on the fire. This will lower the temperature and also build up a
smoldering smoke for enhanced flavor. If the fire is too low, enlarge lid air
vent and access door to the lower layer body to let air in and build up the
fire.
ADDING WATER DURING COOKING
Pour water slowly with a funnel or container with a spout through the access
door of upper layer body.
ADDING CHARCOAL/WOOD DURING COOKING
Slowly remove lid from smoker, and carefully open access door to the lower
layer body with barbecue mitts. Use a long tong to add charcoal or wood,
avoiding to stir-up ashes and sparks. Close door and place lid back on the
smoker once the charcoal or wood is burning strong again.
EXTINGUISHING FIRE
Place lid on the smoker. Simply close all air vents and doors to extinguish
fire. Also try covering coals with sand. Never use water.
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