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Getting Started With Your Drum Smoker Tutorial
Congratulations on the purchase of your new R&R Smoker! We appreciate your business and are happy to provide you quality product support and service. Please like our page on Facebook to stay up to date on new products and smoking tips!
Seasoning: We recommend an 8-hour first burn/ seasoning to get to know your drum smokers' operation. Spray all inside surfaces of the drum, diffuser plate and cooking grates using vegetable oil or cooking spray (i.e. PAM Buttery). After 8 hours of seasoning, you can throw on a pack of bacon for the final touch of seasoning.
Lighting The Coal Basket:
There are several methods for lighting the charcoal basket.
Owners Recommendation: We like to use what is called the minion method.
· We start by placing charcoal in the charcoal chimney and lighting.
· While that is getting hot, we will load our charcoal basket.
· Fill the charcoal basket 1/2 full. Add a handful of wood chips or chunks. Top up with charcoal and another handful of woodchips or chunks on top. Then dump the lit chimney on top of unlit charcoal in the basket.
1. Fill the charcoal basket with briquettes or hardwood lump and your choice of wood chips for flavour and lite.
2. Open Intakes on the smoker all the way.
3. When charcoal is burning nicely, place it inside the smoker.
4. Install diffuser plate and racks and place lid on.
5. Wait for the smoker to reach desired temperature and close intakes accordingly.
6. We like to wait to let everything settle in and see that nice clear or slight blue smoke.
7. You're now ready to cook for hours on end without tending a fire.
When you finish smoking, close the intake and exhaust. This will kill the fire and save that fuel for your next cook.
On Your Next Smoke:
Remove the charcoal basket and dump the ash. The easiest way is to spin the charcoal basket left to right to draw all ash down to the ash pan. Any unburnt fuel from the previous cook can be used; just be sure to clean the ash out of the charcoal basket. No need to clean the ash out of the smoker as our basket catches all its ash.
Cleaning After Use:
Lightly scrape any food left on the grill. Remember, everything else is seasoning. Many users never clean the inside of their smoker, but it's an individual preference. You will occasionally have to clean off the diffuser plate if you're not using a drip pan to prevent flare-ups.
Occasionally after periods of non-use, you may notice rust inside the smoker. If you see rust, rub it with sandpaper or steel wool and re-apply the seasoning coat.
Optimal Operating Setup:
There are some models of smokers where the draft plate and diffuser plate are not included. Your drum smoker will work fine without them, but the drums are designed to run with them offering more even heat and temperature control. Parts can be purchased separately at your dealer.
Warning: Drum smoker outside surface will get hot to the touch. Always wear insulated gloves when handling smokers, grates, diffusers and charcoal baskets. Keep children away. Keep distance from flammable objects drum will emit heat.
Satin black finishes are rated for 950° Celsius and is suitable for barbequing on. Although this is not their intended use.
Coloured drums are meant for smoking temps only, no higher than 325° Celcius. Running the smoker above these temps could cause discolouration, which is not covered for smoking.
For any questions:
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