1. The Shotgun BBQ Smoker should be placed on a level, heat proof, non-combustible surface.
2. Place unlit charcoal into the charcoal drawer. Use only enough for the particular cook. Light the top of the coals with a charcoal starter with a propane torch, paraffin wax starter or a handful of charcoal lit in a charcoal chimney.
3. Connect the BBQ Guru control system to the Shotgun BBQ Smoker, clip the pit probe to one of the cooking racks, (we recommend the top shelf on the right side), set the desired pit temperature, then close the firebox and cooking chamber doors securely. Refer to the control user’s manual for information on setting the control.
4. Top exhaust damper settings: Slightly open top damper 1/8” for temps up to 300°F. Make very small adjustments to tweak the air flow if necessary. Open to 1/4”-1/2” open for roasting and baking from 300°F to 400°F. When using water in the pan it may be necessary to open the damper more than the settings stated here.
WARNING: Never use charcoal lighter fluid or charcoal impregnated with charcoal lighter fluid. Failure to follow this warning may result in fire, serious injury, or death.