Basic Instructions

  • Your Grand Cru Wine Barrel Smoker should be located on a washable area with access to electricity.
  • Remove or insert rack bars as necessary and load smoker from the bottom up.
  • If you only are smoking food that fits on one grill use the top bars. If you have enough product to fill two grills place the middle bars in first, lower that grill into place and fill, next place the upper bars in, place grill and repeat. Do not keep extra grills in smoker if you are not using them as they will get soiled for no reason.
  • Place wood chips in and turn heat to medium (half way).

 Precautions Using Wine Barrel Smoker

  • use smoker over a level fireproof washable area.
  • If your smoker gets heavy usage or you notice a buildup on the bottom it should be hosed out with water. Do not use soap, bleach, ammonia etc.
  • always use fine wood chips. It is not necessary to soak.
  • always use burner at medium heat. This will keep the chips from igniting and prolong the life of the burner.
  • keep a container of water close by incase of chip ignition.
  • unplug heating element if chips ignite and remove to the side then add the water to douse any flames.
  • Caution: always dump used wood chips into a fireproof container with some water in it.
  • Caution: HOT, HOT the wood chip holder and pipe to the smoker are hot. Use pot holders when changing chips and adjusting the pipe and cover.
  • always unplug heating element when not in use.
  • hose down smoker inside and out at least once a month to keep hoops and staves in place.
  • Keep smoker covered with custom made cover (not included) or 55 gallon heavy-duty large plastic garbage bag when not in use.

 Smoking Rules of Thumb:

  • When using brines or rubs always pat dry and remove any excess spices or rubs.
  • Smoking smaller cuts or portions always takes less time.
  • the more surface area the less time you need to smoke.
  • for chicken breasts or cut up fowl – smoke for 1 hour, about 2 loads of chips
  • pork chops, ribs, steaks or other meats of the same thickness – smoke for 1 hour, about 2 loads of chips
  • for whole chicken – 1-1/2 to 2 hours or 3 loads of chips
  • for whole turkeys 2 hours
  • one load of chips is 1/3 of the stainless steel wood chip holder or about 3 to 4 cups.
  • Brining, curing with dry rubs and smoking are age-old ways of preserving foods but you still need to be cautious of temperatures and contamination.

Safety precautions when handling raw fish meats, poultry and vegetables.

  • Always smoke refrigerated products. (they should be less than 40°F before smoking.
  • Flash chill (put in a freezer for 30 minutes before refrigerating) or cook foods immediately after smoking.
  • If the ambient temperature outside while smoking is higher than 100 degrees avoid smoking fish or foods that are not going to be cooked immediately.
  • Food left in the smoker for more than 4 hours should be discarded.
  • Clean grill after every use with soap and water.