Char-Broil 10201595 用户手册

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1. Brush all interior surfaces including grills and grates with vegetable cooking oil.

2. Build a small fire on the fire grate, being sure not to lay coals against the walls.

3. Close door.  (Position butterfly damper and smokestack damper approximately at one quarter open.)  This burn  

should be sustained for at least two hours, the longer the better.  Then, begin increasing temperature by opening the 
butterfly damper and smokestack damper half-way and adding more charcoal.  Your American Gourmet  Smoker 
is now ready for use.

Rust can appear on the inside of your smoker.  Maintaining a light coat of vegetable oil on interior surfaces will aid in the 
protection of your unit.  Exterior surfaces of smoker may need occasional touch up.  We recommend the use of a 
commercially available black high temperature spray paint.  NEVER PAINT THE INTERIOR OF THE UNIT !

Wood is recommended, however charcoal or a combination of both may be used as the fuel source for grilling, with the 
fuel source placed and ignited on the fire grate.  Do not build too large of a fire.  We recommend starting a fire with no 
more than 2 pounds of charcoal (approximately 20 briquettes).  After allowing the fire to burn down, place the cooking grates
 in the smoker.  Failure to read and follow instructions for lighting charcoal may result in serious personal injury and/or property
 damage.

If using the American Gourmet  Smoker as a smoker or slow cooker, remove the cooking grill from the firebox and  
build your fire on top of the fire grate in the firebox.  Either charcoal or wood may be used, but wood is the recommended 
fuel for it’s rate of burn and the flavor it imparts to the food being cooked.  Most seasoned hardwoods are good for smoking  
such as hickory, mesquite, pecan, oak, and many other fruit woods.  The firebox will accommodate most split fireplace size 
logs (16”).  Bark should be avoided or burned off first as it contains a high acid content and imparts an acrid flavor.

After allowing the fire to burn down, close the doors and control the temperature and smoke with the dampers located on 
the firebox and atop the smokestack.  Smoke is contained within the chambers, which will reduce burn while imparting 
more smoke flavor.  Do not operate the  Smoker with temperatures exceeding 450 degrees in the smoker chamber.  
Place the food in the smoker chamber and monitor the temperature.  Cooking and smoking are taking place using indirect 
heat.  There is no need to worry about a grease fire flare-up ruining the food.  Do not place food within 6” of the opening 
from the firebox into the smoker chamber.  A general rule of thumb for cooking is about 1 hour per pound for smoking 
large cuts of meat.  Refer to a cook book for specific cuts of meats.  Limit the number of times you open the smoker 
chamber door as this will allow heat to escape and extend the cooking time.

flavors to your first foods.

the finish and season the interior steel.  Failure to properly follow these steps may damage the finish and/or impart metallic  

Before cooking with your American Gourmet  Smoker, the following steps should be closely followed to both cure 

For a more robust smoke flavor while using charcoal briquettes or lump charcoal, try adding wood chips or 
several wood chunks to the fire. Wood chunks are available in a variety of natural flavors, and can be used 
alone or in addition to charcoal. As a general rule, any hardwood that bears a fruit or nut is suitable for 
cooking. However, different woods have very different tastes. Experiment with different woods to determine 
your personal favorite, and always use well-seasoned wood. Green or fresh-cut wood can turn food black, 
and tastes bitter.

Chicken - Alder, Apple, Hickory, Mesquite, Sassafras
Beef - Hickory, Mesquite, Oak, Grapevines
Pork - Fruitwoods, Hickory, Oak, Sassafras
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite, Sassafras, Grapevines
Vegetables – Mesquite

Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F

Medium Rare.......................................................145°F
Medium................................................................160°F
Well Done............................................................170°F

Chicken & Turkey, whole.....................................165°F

Poultry Parts.......................................................165°F

Duck & Goose....................................................165°F

Medium..............................................................160°F
Well Done..........................................................170°F