Shotgun BBQ Smoker

Articles

Overview
The Shotgun BBQ Smoker’s insulated, double wall construction makes it fuel-efficient, providing long burn times with low charcoal consumption. A stainless steel catering pan is included to be used as a removable water/drip pan, allowing the Sh...
Safety Warnings
READ AND UNDERSTAND THIS USER GUIDE COMPLETELY BEFORE INSTALLING OR USING THIS PRODUCT! WARNING: FIRE HAZARD, BURN HAZARD!! FLAMES, SPARKS, AND LIT EMBERS CAN EXIT ANY OPENING ON THE COOKER CAUSING FIRE!! Keep the cooker located a safe distance...
Warranty
The BBQ Guru hereby warrants to the original purchaser of this Shotgun BBQ Smoker oven, that it will be free of defects in material and workmanship from the date of purchase when assembled and operated in accordance with these printed instructions f...
Shotgun Smoker Weight and Dimensions
Weight: Approximately 200 pounds Dimensions : 28.5”W x 44.25”H x 24.25”D Cooking Space: Four 13” x 22” stainless shelves (4576 cubic inches)
General Uses and Features
The Shotgun BBQ Smoker is a versatile cooking machine that can be used for the following applications: • Cold smoking cheese, fish, etc. Jerky drying • Slow cooked barbeque (pulled pork, brisket, ribs, etc.) • Bread, pi...
Cooking Set-Ups
The Shotgun BBQ Smoker can be used with the supplied water pan for indirect, moist heat and drip pan for indirect, dry heat. The Shotgun BBQ Smoker can also be used to cook direct for grilling or roasting. Water Pan: When using the stainless ...
Getting Started
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 pro...
Lighting Fire
The Shotgun BBQ Smoker is designed to run best on charcoal fuel. The Shotgun BBQ Smoker will run on briquette or hardwood lump charcoal. Hardwood lump is preferred. Good quality hardwood lump charcoal will not smoke much because it has been well car...
Food Capacity
Holds approximately: • 8 pork butts or • 8 racks of St. Louis spare ribs or • 12 racks of baby backs • 8 small brisket flats or • 2 whole packer briskets or • 24 chicken halves or • 96 chicken thig...
Suggested Cooking Tips
RIBS: Smoke ribs at 275°F for approximately 6 hours with a water pan or indirect heat. Use one or two chunks of smoke wood for 4 to 8 racks of ribs. Wrap ribs in foil with a liquid after 4 hours and cook for the next 2 hours or until tender. I...
Food Safety Tips
Handle with care… While raw meats and eggs are the most common sources of illness-causing microbes, fresh fruits and vegetables can also carry organisms that cause food poisoning. Keep raw meats and fish away from other foods, esp...
Grilling Precautions
Marinate meats in the refrigerator. If some of the marinade will be used for a dip or basting sauce, make sure it has been boiled for at least 1 minute. Keep vegetables or fruits intended for grilling separate from raw meats so no one will unwi...
Shelves and Trays
The Shotgun Smoker shelves are 13” x 22” and can accommodate 1 full size or two half size steam pans for many cooking and holding possibilities. Placing a full size steam pan in the drip pan to act as a liner will help keep the drip pan ...
Shutting Down
Remove all food products from the Shotgun BBQ Smoker. Set the damper on the draft fan to fully closed or remove the draft fan and replace it with a kill plug or draft regulator plug. Close all of the dampers. The fire should die within 30 to 45 minu...
Easy care for the Shotgun BBQ Smoker
Very Important: Make sure there is not a build-up of grease in the bottom of the smoker. This may result in a grease fire starting inside the unit. Be sure to keep the drip pan and firebox grease free. Standard spray degreasers, scraper tools, and...