OLD SMOKEY ELECTRIC SMOKER GENERAL USE AND CARE INSTRUCTIONS
good things take a little time
The Old Smokey Electric Smoker (the ES) is unlike any product you've ever used before. If you take a little time to get to know it and what makes it so different, you're guaranteed good results! The ES responds well to experimentation, so don't be afraid to try something new. Your skills will become well known with family and friends, and who knows who else??
Set Up, Break in & Initial Use
Tools needed for assembly: flat blade screwdriver, 3/8" wrench or pliers.
When you get your ES, make sure it has all these parts:
  • top grill
  • bottom grill
  • drip pan
  • chip tray
  • 2 side handles
  • 1 top handle
  • lid hanging clip
  • grease absorbent granules
  • wood chips
  • thermostat & cord
  • lid
  • instruction book
If you are missing any parts, contact Them  or Call Bob Toll Free 1-866-312-5111 so we can get the problem fixed.
Take everything out of the ES. Install the side handles on the upper rung of screws and install the top handle and the lid clip on the lid.
Don't install the thermostat & cord just yet.
Put the chip tray squarely on the heating element. Put the drip pan on the lower rung of screws, then put the bottom grill (the smaller diameter one with the taller handles) on top of the drip pan.
Put the top grill on the upper rung of screws (the ones that hold the handles in place). Leave the lid off.
Now plug in the thermostat by pushing it onto the prongs, and plug the cord into the wall. Turn the thermostat on high. After 10 minutes, plug the lid on. Wait 10-15 minutes, then open the lid for a moment to let the smoke out. Repeat this cycle 2 - 3 more times until the oil left on the metal from the mill and manufacturing processes has burned off.
Next, put a chicken leg, a tough piece of beef, or some bacon strips on the top grill, close the lid and let it cook for 30 minutes. The smoke from what you are cooking will start to coat the inside of the ES. You probably won't want to eat this first piece of meat, it's just to help season the ES.
Your ES is ready to use. Unplug it, let it cool down and take the grills and drip pan out. Put some wood chips on the chip tray, load the ES up with your favorite recipe, and have at it!

You really, really, really don't need to put water in the pan.

Yes, there's a pan. Yes, the pan is inside a smoker. But no, you don't have to put water in the pan. Don't put water in the pan. Leave the water out of the pan. Water the flowers, fill up the fish tank, wash your car, or have a nice cool drink, but don't put water in the pan.

Here's why: The ES is a sealed unit. All the moisture in the meat stays in the smoker. The meat doesn't dry out. The drip pan in the ES will fill with water & drippings as it operates.

Smokers (except for the ES) have a fire. Fires require air to flow in & smoke to flow out. This air is drawn past the meat, drying it out. Water smokers were developed as an imperfect attempt to fix the problem. A lot of the energy from the fire is used to boil away the water to make steam to cook the meat in a humid environment. It doesn't always work, sometimes the water boils away and just think of how much energy is wasted heating the water.


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