Vermont Casting 3405BGW - Manual (Page 19)

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Operating Instructions
Pre-Use Procedures
Your smoker has been packaged with a retail store level point-of-purchase label that hangs
on the front of the door panel. This label must be removed before use. To remove the label,
simply cut or tear along the indicated line and pull the top portion of the label from behind the
name plate.
Before you cook food in your 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. However, if paint becomes necessary after use, see the section in
this manual concerning After Use Care and Maintenance.
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 smoker’s interior will have a durable, seasoned coating.
Adding Water
To add water before cooking, simply remove the water bowl and fill it with water up to 1” (2.5
cm) below the rim. Then replace the bowl to the bottom of the rack.
To add water while the smoker is hot, DO NOT pull the water bowl out beyond the rack.
Cooking Tip:
) Line the water bowl with aluminum foil before each use. This will
make it easy to clean and help your water bowl last longer.
) To make adding water easier and safer, use a clean watering can
with a long spout.
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