realcook RET0RA211012001 20 Inch Smoker Grill User Manual
- June 6, 2024
- realcook
Table of Contents
realcook RET0RA211012001 20 Inch Smoker Grill
Overview
Please make sure all of the parts are in the box before starting to assemble the smoker grill. If there is any parts was missing, please contact our CUSTOMER SERVICE RealcookASS@outlook.com ASAP.
- Lid handle
- Lid
- Thermometer Hook support Hook
- Upper layer handle Access door
- Grid support Upper layer Cooking grid Water pan(Drip pan) Clips (Catch cliamps) Lower layer Charcoal grid Fire bowl
- Ash holder support Ash holder
- Leg
- Air Vent
- Screws & nuts
THIS PRODUCT DOES NOT INCLUDE SMOKER COVER
if you want to get the cover fit this smoker, please search “Rea/cook
smoker cover “or enter “B07Y5YQZYW” to get the cover which fits this smoker
grill.
PRODUCT FEATURES
VERSATILE USAGE
Easy to DIY your smoker grill for cooking, grilling, smoking, steaming,
baking, braising, roasting.
- FIRE PIT
- TWO HEIGHTS OF CHARCOAL GRILLS
- SMOKER
- AN ADJUSTABLE CHARCOAL GRILL
PORTABLE & GOOD TO GRILLING OUTDOOR
Just unlock the latches and split it to parts. It’s easy to place it in the car trunk for outdoor cooking, grilling, smoking. (It’s up to your requirement)
TWO ACCESS PANELS
Easy to check the condiction of meat and add wood or charcoal without losing
too much heat.
HOW TO ASSEMBLE IT
- Install and Screw 3 Legs
- Install the Ash Holder Support
- Install and Screw 2 Parts of Catch Clamps
- Combine and Screw the Lower Cooking Layer
- Install and Screw 4 Parts of Catch Clamps
- Install and Screw 3 Cooking Grid Supports
- Install and Screw Access Door
- Place the Cooking Layer and Ash Holder
- Combine and Screw the Upper Cooking Layer
- Install Two Side Handles on the Upper Cooking Layer
- Install and Screw 4 Parts of Catch Clamps
- Install and Screw 3 Cooking Grid Supports
- Install and Screw Access Door
- Place the Upper Cooking Layer
- . Install Top Handle on the Lid, Hook Support Inside the Lid Install and screw 2 parts of Catch Clamps Install the air vent with screw
- Install Thermometer on the Lid
PRODUCT GUIDELINE
FIRST TIME USE
WHEN USING THIS SMOKER FOR THE FIRST TIME, WE STRONGLY RECOMMEND TO HAVE IT BURN FOR 30 MINUTES WITHOUT COOKING MEALS.THIS INITIAL PERIOD IS NECESSARY.
USEFUL HINTS AND PRECAUTIONARY MEASURES
- THIS SMOKER CAN ONLY BE USED OUTDOORS, PLATO, LAWN & GARDEN.
- ALWAYS INSTALL ON A SOLID BASE AWAY FROM INFLAMMABLE AND MEL TABLE OBJECTS.
- DO NOT USE A SMOKER IN HIGH WINDS.
- PROCEED TO USING THE SMOKER ONLY IF IT IS COMPLETELY ASSEMBLED AND ALL PARTS ARE FIRMLY IN PLACE.
- NEVER MOVE THE SMOKER BEFORE THE FIRE IS COMPLETELY EXTINGUISHED AND THE SMOKER COOLED OFF COMPLETELY.
- KEEP CHILDREN AND PETS AT A SAFE DISTANCE,
- NEVER USE ALCOHOL OR PETROL 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 grid and drip pan.
- Make sure charcoal grid 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.
- Pile 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 coals/wood evenly over the charcoal grate to obtain even fire. Close door on the lowor layer body.
- You can add flavored wood chips. Soak the woodchips in water for 10 minutes and drain before use. Use directly over hot coals or in a perforated foil pouch,These wil infuse a smoldering smoke into your foods for enhanced flavor.inaddition to flavored wood chips. you can add a mixture of your favorite wine,herbs and/or spices to the water pan.
Apple flavoured mild ideal for venison, fish fowl Oak flavoured medium ideal for pork. fowl Hickory flavoured: robust ideal for pork chops. ribs. roasts
KEEP THE SMOKING GOING
- Place drip pan securely on the 3 support brackets of the lower layer body.
- You can fill this pan with a litte 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 smoking!
During the smoking process, avoid lifting the lid to check food. Opened lid allows heat to escape, making additional cooking time necessary. When removing lid during cooking, lift to the side instead of straight up. Lifting lid straight up creates a vacuum air flow within the smoker, sucking up ashes onto the food.
REGULATING THE FIRE
It’s absolutely necessary to keep a consistent even and low heat environment
of+/- 70°C inside your smoker. You should just be able to touch the outside of
the smoker in area of the dish without hurting your hand. If the fire is too
hot, place lid on smoker and close lid air vent. You can also throw down some
wet wood chips on the fire.This will lower the temperature a little and also
build up a smoldering smoke for enhanced flavor. If the fire is too low, open
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 long-handled tongs to add charcoal or wood, avoiding to stir-up ashes and sparks.
- Close door and place lid on the smoker once the charcoal or wood is burning strong again
EXTINGUISHING FIRE 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!
MAINTENANCE AFTER EACH USE
- After coals are totally extinguished and smoker has cooled completely, simply brush ashes into the charcoal pan and dispose of them.
- Gently scrub residue off the cooking grates and charcoal grate with a brass wire grill brush or crum pied aluminum foil to avoid damaging the finish, Wipe off residue with paper towels.
- Rinse well with water.
- Wipe compietely dry with a soft cloth or paper towel, Do not allow the smoker,pans and grates to drain dry
- To prevent rust, apply a light coat of vegetable oil or vegetable cooking spray to the surface of the following: the lid, cooking grate and water pan, Gently wipe dry with paper towels. DO NOT apply oil to the charcoal grate, charcoal pan and the interior surface of the smoker.
IF RUST OCCURS
On exterior surface of the smoker Use warm soapy water to clean the cooking and charcoal grates, drip and charcoal pans, and the interior and exterior surfaces of your smoker.
- Clean and buff all rust spots with a grill brush.
- Touch-up affected areas with a good high-temperature resistant paint.
- Clean and buff rust spots with a grill brush.
- Lightly coat affected areas with vegetable oil or vegetable cooking spray to minimize rusting. Gently wipe dry with paper towels. Never apply paint to the interior surface of the smoker.