Your patio fire pit is for outdoor use only! use only on brick, concrete, stone or other masonry surfaces! do not use on lawns, wooden decks or asphalt! keep patio fire pits away from buildings, flammable items and vehicles. the fire pit is for adult use only. do not leave unattended at any time while in use. keep spark guard on fire pit while in use. do not use in windy conditions! do not overload or use for burning garbage. never use gasoline, alcohol or volatile fluids to start fires. never use under low hanging tree branches, trellis, overhangs of any kind including covered porches. use caution when tending the fire, as surfaces will be hot while in use. before each use make sure your patio fire pit...

Use caution when lifting and moving the smoker to avoid strains or back injury. 2 people are recommended to lift or move the smoker. DO NOT store the vertical smoker near gasoline or other combustible liquids or where combustible vapors may be present. Keep the area around the smoker clear and free of combustible materials and vapors. DO NOT store this smoker in an area accessible to children or pets. Store the smoker in a dry, protected location. DO NOT allow anyone to conduct activities around the smoker following use until it has cooled. It is hot during operation and remains hot for a period of time following use. DO NOT leave hot ashes unattended until the smoker cools completely. This smoker becomes extremely hot - allow the smoker to cool completely before handling. If you must handle the smoker while it is hot, ALWAYS wear protective oven mitts or heat resistant gloves when handling the smoker or its components. Allow the smoker to cool before removing and cleaning the grease pan....

Vertical Smoker Cooking Instructions IMPORTANT: Before each use, clean and inspect the hose and the connection to the LP cylinder. If there is evidence of abrasion, wear, cuts or leaks, the hose must be replaced before the vertical smoker is used. Refer to the “leak test” instructions in the LP Tank connection portion of this manual.

Fill the wood chip box with flavoring wood chips and place the box inside the smoker as instructed in the assembly section of this manual. Refer to the section that explains flavoring wood for recommended use of flavoring wood. Place the water bowl inside the smoker in the lowest rack position as explained in the assembly section of this manual. Carefully fill the water bowl with water or marinade up to 1 inch below the rim. A full bowl will last for approximately 2-3 hours. Do not overfill or allow water to overflow from the water bowl. Insert or adjust the cooking grids in to the desired rack positions....

Cooking Tip – Flavoring wood for your Vertical Smoker

Small wood chips work best inside the wood chip box. Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree woods produce excellent smoke flavoring. Do not use resinous woods such as pine or plywood. These usually produce unpleasant flavoring. Let your taste be your guide – experiment with different types and quantities of wood chunks, chips, or sticks. You can even mix woods. To produce more smoke and to prevent fast burning, pre-soak the wood chips in a separate bowl of water for at least 20 minutes, or wrap the chips in perforated aluminum foil. Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first hour is typically not necessary unless extra smoke flavoring is desired. ...

Before you cook food in your vertical smoker, it is important to “season” your smoker. Seasoning seals the paint and interior of your smoker to enhance flavoring, durability, and overall performance. This is also referred to as the “break-in” process.

If your smoker requires any touch-up paint on the inside of the cabinet, the only time you should apply paint to the inside is before the seasoning process. Paint should not be applied to the interior of your smoker after your smoker has been used. Paint toxins may contaminate your food.

To season your smoker, simply use it as you normally would; only do not cook any food. You will need to follow all of the operating procedures in the next few sections of this manual. Using your desired flavoring woods and marinades, burn your smoker at low temperature (around 125°F [50°C]) for 45-60 minutes. Let the smoker cool, and clean out the used water and wood.

Once seasoning is complete, your...