Char-Broil 14202002-A1 Bedienungsanleitung

Congratulations and welcome to ownership of your

Digital Electric Smoker. It is our sincere hope that by reading

this guide, and with a little practice, you will come to fully

enjoy the tender juiciness and delicious ﬂavor of food you

prepare with your new smoker.

We suggest you take a few moments to read the Product

Guide and ensure your cooker is assembled correctly and

completely and that you are familiar with both its construction

and operation before using.

There are no hard and fast rules for cooking - just some

basic facts about how the Digital Electric Smoker works.

The Smart Smoking cooking system will help you prepare

wonderful meals. Use this cooking guide as an introduction to

cooking with the Digital Electric Smoker. It’s ﬁlled with great

tips, tricks and recipes.

The most important thing you can do ﬁrst is register

your cooker so that we can be more helpful when you need us.

Please complete the warranty registration card found on the

last page of your Product Guide or save a stamp and visit us at

www.charbroil.com.

When you register, be sure to sign up for our free

weekly E-mail newsletter. Each issue is packed with new tips,

tricks, recipes, party ideas and exclusive subscriber oers. We

never sell or distribute your contact information! We want

your Char-Broil experience to be a great one and this is one

way we can stay in touch.

HAPPY COOKING!

15.122905 2015 Grilling Guide.indd 1 6/1/15 11:12 AM

Smoker Controls

The Digital Smoker has intuitive, easy-to-use controls. Take a

moment to familiarize yourself with the buttons and their functions:

OverviewofControls...................................................................................................3-4

Getting started.....................................................................................................................5

How to use your smoker.........................................................................................6-13

Recipes...........................................................................................................................14-22

Pork..................................................................................................................14-16

Beef..................................................................................................................16-18

Poultry ...........................................................................................................19-20

Fish...................................................................................................................21-22

Power Button - turns smoker on and o

Up Button - add to time/temp value

Down Button - subtract from time/temp value

Temp Button - switches input to adjust Cooking time

Time Button - switches input to adjust Cooking time

Meat Probe Button - switches input to adjust target meat probe time

Chamber Light - On/O (Optional)

Table of Contents:

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Set Chamber Temperature: 000°F

Set Time: 00:00

Set Meat Probe

Temp: 000°F Actual Temp: 000°F

Meat Probe

Remaining Time: 00:00

Remote Control (Optional)

The Digital Smoker comes equipped with a remote for monitoring

and controlling your cook from a distance. It’s buttons are identical

to that of the control panel and it includes a status display that

shows the following information:

Power Indicator

Signal Strength Indicator

A Few Notes First:

• The control panel temperature reading may ﬂuctuate plus or

minus 10-15°F (5-8°C) as the appliance cycles to maintain correct

cooking temperature setting. This is normal operation of the

smoker.

• Press the Power Button once, and the appliance is now ready to

receive input settings from the Temp Button, Time Button and/

or Meat Probe Button.

• If appliance is powered on and left unattended for 19 hours, the

appliance will automatically turn o.

• The controller reads and displays internal cook temperature

setting in °F, time in 00:00 (hours:minutes) and meat probe

temperature in °F. Temperature readings can be changed

from °F to °C by pressing the “UP” and “DOWN“ buttons

simultaneously for a period of 3 seconds. The temperature

readings can be changed back to °F from °C using the same

method.

• The heating element will not begin to heat up until you input

1) Cook time and cook temp or 2) Meat probe target temp

and cook temp. NOTE: You must choose to cook by either

time or meat probe target temp. These functions will not work

simultaneously.

• If the meat probe is not connected to the smoker the meat probe

function is disabled.

Before your rst cook...

You new smoker needs to be seasoned before use. Seasoning

prepares your smoker for cooking by burning o any residues left

over from the manufacturing process.

Here’s how:

• Make sure water pan is in place with NO WATER and smoker

box is in place with NO WOOD CHIPS.

LED on/off Indicator

Set cooking temp

Time left in cook

Real time meat probe

temp reading

Desired cook time

Target meat temp

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• Plug in the appliance. The display will immediately have power.

A beep is sounded when the unit is plugged in.

• Press the Power Button once, the control unit is now ready.

• Press the Temp Button and set temperature to 275°F (135°C),

max. setting, using the “UP” or “DOWN” buttons.

• Press the Time Button and set the time to 2 hours using the

using the “UP” or “DOWN” buttons.

• Once 2 hours has elapsed, turn o smoker and allow to cool.

• After the seasoning process has completed, your smoker is now

ready for use.

CAUTION: The smoker is HOT during use. Wear protective

gloves when working inside the smoker.

Cooking with your Smoker

There are two methods of cooking with your new smoker:

• By Time - Cook your meat for a designated amount of time

(see “cooking with the timer”)

• By Meat Temperature - Cook your meat until its internal temperature

hits a designated temperature. (see “cooking with meat probe”)

Here, we will explain how to use these functions as well as explain a

few basics of setting up your cook.

Preheating

Preheating warms up the chamber and gets your wood chips

smoking so that your meat starts getting that delicious smoke

ﬂavor the second you put it in the smoker.

NOTE: Always preheat smoker with smoker box in place, including

wood chips if being used.

Setting the Preheat Cycle

• Press the Temp Button.

• Press and hold the “UP” or “DOWN“ button to raise or lower

until the letters “PH” is displayed. Release the button. “PH” is

blinking.

• Press the Temp Button again. The display will no longer blink

indicating that the “PH” is set.

• The display will show “PH”, no temperature will be shown

during the Preheat cycle.

• The appliance will automatically start the Preheating process.

• The Preheat cycle will run for 40 minutes.

• After the 40 minute preheat cycle ends:

1. The appliance will automatically reduce the interior

temperature.

2. The display will blink “00:00” (no temp will be displayed).

3. An audible beep will sound - 3 beeps initially and then 3

beeps once every 30 seconds thereafter.

• You can then use the Temp Button, Meat Probe Button or Time

Button to start using the smoker.

NOTE: The appliance will automatically turn o if 60 minutes has

passed after the initial 40 minute Preheat cycle has been completed

(40 minute Preheat + 1 hour = 100 total minutes) and a cook has not

been started.

IMPORTANT:

Always cook with both the water pan and smoker box in place,

whether or not they are ﬁlled.

Setting the Cooking Temperature

No matter how you want to cook you’re going to need to know how

to set your cooking temperature.

15.122905 2015 Grilling Guide.indd 6-7 6/1/15 11:12 AM

pressed the minute portion should no longer blink indicating

that it is set.

• After pressing the Time Button in the previous step the time

should begin to count down.

• When using the Time function, the display should show

the Set Cooking Temperature and the actual elapsed Time

(countdown). They should alternate throughout the length of

the cooking cycle.

• Once the desired set time has elapsed:

1. The controller will automatically reduce the appliance

temperature to 120°F (49°C).

2. The display will alternate between 00:00 and 120°F (49°C)

showing the set time has elapsed.

3. An audible beep will sound 3 beeps and then 3 beeps once

every 30 seconds thereafter until the Power Button is

pressed, or has reached the maximum 19 hour automatic

shut-o.

Cooking With The Meat Probe

When cooking with the meat probe function, your smoker will run

until the meat hits a desired internal temperature.

Good Meat Probe Etiquette:

• Insert the probe into the thickest part of the food - not touching

bone, fat or gristle before placing meat in the smoker. Once

the meat is in place you can connect the meat probe jack to the

smoker.

• After cooking, check the temperature in several places to make

sure the food is evenly heated.

• Make sure to clean your food thermometer with hot, soapy,

water before and after each use. Do not immerse or wash in the

dishwasher.

• Compare your thermometer reading to the USDA guidelines

on page 13 to determine if your food has reached a safe

Using the Temp Button

Display Range: 100°F - 275°F (38°C - 135°C)

• Press the Temp Button. The default temperature setting of

200°F (93°C) is shown.

• Press and hold the “UP” or “DOWN“ button to adjust the

desired cooking temperature.

• Press the Temp Button again after the desired temperature

setting is entered. After the Temp Button is pressed the display

should no longer blink, indicating that cook temperature is set.

Cooking With The Timer

When cooking with timer function, your smoker will run until the

timer hits zero.

Here’s how to set it up:

Display Range: 00:00 – 19:00 hours.

NOTE: The Meat Probe function will be disabled.

• Press the Time Button, and a blinking “00:00” is shown.

• Press the “UP” or “DOWN“ button to adjust the hour in 1 hour

increments. (The display should still be blinking.)

• Press the Time Button again after the desired hour portion

of the cook time setting is entered. After the Time Button is

pressed, the hour portion should no longer blink indicating that

it is set.

• The minute portion will remain blinking at this point as it has

not yet been set.

• Press the “UP” or “DOWN“ button to adjust the minutes.

The display should still be blinking.

• Press the Time Button again after the desired minute portion

of the cook time setting is entered. After the Time Button is

15.122905 2015 Grilling Guide.indd 8-9 6/1/15 11:12 AM

1110

What Flavor Should I Use?

There are many wood chip types that result in dierent ﬂavors.

Choosing a particular ﬂavor may take some trial and error but the

chart below explains which woods will provide a more heavy, full

ﬂavor and which will provide a more mild, light ﬂavor. This is a

good starting point on your way to choosing your favorite ﬂavors.

Smoke Box

Fill Level

Smoke Time

1/4

2-4 Hours

1/2

3-5 Hours

3/4

4-6 Hours

6-8 Hours

Wood Flavor

Hickory

Oak

Pecan

Mesquite

Alder

Maple

Apple

Cherry

Heavier

Lighter

NOTE:

• You do not need to soak the wood chips in water before use.

Soaking the wood chips will not extend the smoking time; only

lengthen the time before they start to smoke.

How Much Wood Should I Use?

The smoker box can be ﬁlled to varied levels to accommodate

short and long cooks. Use this chart to determine a rough estimate

for what level you need to ﬁll the smoke box. Please note: These

numbers are just a guide. Many factors can inﬂuence your actual

smoke time (ﬂavor, size of chips, etc.), so please adjust your times

based on your actual experiences.

temperature and visit www.isitdoneyet.gov for more information

on food safety.

• Use only the included meat probe.

Here’s how to set it up:

Display Range: 50°F to 225°F (10°C to 107°C)

NOTE: The Set Time function will be disabled.

• Press the Meat Probe Button, and the default desired meat probe

temperature setting of 145°F (63°C) is displayed and will blink.

• Press the “UP” or “DOWN“ button to adjust the desired meat

probe target temperature setting.

• Press the Meat Probe Button again after the desired meat probe

target temperature setting is entered.

• After the Meat Probe Button is pressed the display should no

longer blink indicating that it is set.

• When using the Meat Probe function, the display should

show the Cooking Temperature and the actual Meat Probe

Temperature. The display will alternate throughout the length of

the cooking cycle.

• Once the desired meat probe target temperature has been

reached:

1. The controller will automatically reduce the set temp to

120°F (49°C).

2. The display will alternate between the actual Meat Probe

temperature and 120°F (49°C).

3. An audible beep will sound 3 beeps and then 3 beeps once

every 30 seconds thereafter until the Power Button is

pressed, or has reached the maximum 19 hour automatic

shut-o.

Using the Smoker Box:

The smoker box is what enables you to add delicious smoke ﬂavor

to your foods. Simply ﬁll the smoker box with wood chips to the

desired level and slide it into place prior to preheating the smoker.

15.122905 2015 Grilling Guide.indd 10-11 6/1/15 11:12 AM

1312

For more info visit www.IsItDoneYet.gov

ENJOY YOUR SMOKER!

Remember, these are just estimates to help you plan by. Always

make sure you cook to the internal temperature listed in this chart:

Cooking Info

Lets get to the cooking! But ﬁrst, here’s a quick guide to estimate

cooking times so you can better plan out your cooking:

Meat Meat Cut Cooking

Temp Estimated Cook

Time Target

Temp

Pork

Beef

Poultry

Fish

Butt (Pulled)

Butt (Sliced)

Spare Ribs

Baby Back Ribs

Brisket (Pulled)

Brisket (Sliced)

Ribs

Chicken (Whole)

Turkey (Whole)

225 °F

250 °F

225 °F

90-120 Mins Per Pound

5-7 Hours (Total)

4-6 Hours (Total)

70-90 Mins Per Pound

3-4 Hours (Total)

30-45 Mins Per Pound

40-60 Mins Per Pound

205 °F

180 °F

190 °F

200 °F

190 °F

175 °F

165 °F

150 °F

Meat

USDA RECOMMENDED SAFE

MINIMUM

INTERNAL TEMPERATURES

Beef, Veal, Lamb

Steaks & Roast

(with a 3 minute rest)

145 °F

Fish 145 °F

Pork

(with a 3 minute rest) 145 °F

Beef, Veal, Lamb

Ground 160 °F

Turkey, Chicken & Duck 165 °F

• The smoker box is designed for wood chips or pellets only, do

not use wood chunks.

• Always operate smoker with smoker box in place regardless of

whether or not you use wood chips. Never remove or reﬁll the

smoker box during cooking.

Using the Water Pan:

Your Digital Smoker comes equipped with a water pan. The water

pan can be used to keep meat moist while cooking. To use, ﬁll the

water pan with warm water (cold water can bring down the temp

of the cooker) to the Max Water mark and slide into place. Do not

overﬁll the water pan.

NOTE:

• Using water is not required for smoking.

• Always operate (including preheating) smoker with water pan in

place regardless of whether or not you use water. Never remove

the water pan during cooking.

• If water pan needs to be reﬁlled during cooking, always ﬁll

through the hole in the drip pan assembly. Care should be taken

when reﬁlling water pan to avoid having any liquid coming in

contact with the heating element. Serious damage to the heating

element could result, including ﬂare ups and electrical failure.

15.122905 2015 Grilling Guide.indd 12-13 6/1/15 11:12 AM

1514

Baby Back Ribs

Set cooking temp to 225 °F

Ingredients:

• 1 Rack of Baby Back Ribs

• Dry Rub Seasoning

• BBQ Sauce

Directions:

Season ribs using your favorite BBQ dry rub. Smoke and check for doneness

using the digital food thermometer. If you like them extra tender and tasty,

remove, cover with your favorite BBQ sauce, and wrap them with two layers of

heavy-duty aluminum foil. Place the aluminum-foil-wrapped ribs back onto the

smoking rack and allow them to cook for an additional 30 minutes.

Remove the basket and allow the ribs to rest for 10-15 minutes while the

aluminum foil cools.

Pro Tip: Want to cook more ribs? Purchase the optional Rib Hooks and hang

them vertically in the smoker!

Pork Recipes

Easy BBQ

Set cooking temp to 225 °F

Ingredients:

• 3-7 lb pork roast or Boston Butt

• Dry Rub Seasoning

• BBQ Sauce

Directions:

Season the entire cut of meat using your favorite BBQ dry rub. Place on to

smoking rack and cook until the internal temperature is 145˚ F for serving cubed

or sliced.

To serve ‘pulled pork’, cook until the internal temperature reaches 190˚-200˚F.

Once the internal temperature reaches 145˚ F, you may choose to remove the

pork, cover with your favorite BBQ sauce, and wrap with two layers of heavy-duty

aluminum foil, before returning it to the smoking rack for the additional cook

time. This additional cook time from 145˚ F to 190˚-200˚ F will require the same

amount of time as the pork required to reach 145˚ F. When done, remove the

basket from the cooking chamber and allow the BBQ to rest for 10-15 minutes

while the aluminum foil cools. Place in a large tray, unwrap, and then shred with

forks.

Pork Tenderloins

Set cooking temp to 225 °F

Ingredients:

• 2 Pork Tenderloins

• Kosher salt

• Fresh cracked pepper

Directions:

Season the tenderloins using kosher salt and fresh cracked pepper. Place onto

the smoking rack and cook until the internal temperature reaches a minimum of

160˚F. Tenderloins will cook fast. Check internal temperature after 30 minutes.

Allow the tenderloins to rest for 10-15 minutes . Cut tenderloins in ½ inch slices

and serve with favorite sauce and side dishes.

15.122905 2015 Grilling Guide.indd 14-15 6/1/15 11:12 AM

1716

St. Louis-Style Ribs

Set cooking temp to 225 °F

Ingredients:

• 2 racks of St. Louis style ribs

• Salt

• Your favorite rub

• Your favorite BBQ sauce (optional)

Directions:

Skin the membrane o the backs of the two slabs of St. Louis-style ribs.

Season the bone side with salt and the rub.

Flip over and season the meat side with the salt and the rub.

Place the ribs in the smoker preheated to 225 F.

At 90 minutes, sauce the bone side and then ﬂip over and sauce the meat side

(optional as you could serve the sauce on the side).

Re-sauce every 30 minutes until the rib meat pulls back from the bones 1/4 - 1/3

of an inch (about 2.5 - 3 hours).

Remove from the smoker, slice and serve.

Beef Recipes

Beef Roast

Set cooking temp to 225 °F

Ingredients:

• 3-5 lb beef roast

• Kosher salt

• Fresh cracked pepper

Directions:

Prepare a 3-5 lb beef roast for cooking. Season outside with salt and pepper or

a Creole rub for added spice. Place beef roast on bottom rack in the center of

smoking chamber. Cook beef until the internal temperature reaches a minimum

of 145˚F.

Large cuts of meat can typically be removed a few degrees prior to the desired

internal temperature. When internal temp reaches your target temperature,

remove and place on plate or tray and cover with aluminum foil. Allow the roast

to rest for 10-20 minutes while the internal temperature continues to rise. Always

check the internal temperature before serving to insure it has reached desired

temperature. Slice and enjoy!

Texas Style Beef Brisket

Set cooking temp to 225 °F

Ingredients:

• 1 lb (5 to 7 pound) beef brisket, trimmed

• ½ cup prepared barbecue seasoning rub

• 2 Tbsp ground chili powder

• 1 cup hot sauce of your choice

• 1 cup beer or non-alcoholic malt beverage

• 1 cup barbecue sauce

Directions:

1. Ask your butcher to prepare the brisket by removing some of the fat cap,

not all.

2. Mix chile powder, hot sauce and beer to make marinade

3. Place the meat in a shallow, nor-reactive pan and add favorite beef

marinade.

4. Cover and place in refrigerator for 4 - 8 hours.

5. Remove from fridge about an hour prior to placing in cooker

6. Rinse and pat dry.

7. Season with your favorite rub - that doesn’t conﬂict with the ﬂavors of

the marinade.

8. Fill smoker box with desired wood chip ﬂavor.

9. Cook meat, for 6 to 7 hours until meat is very tender (190 °F internal

temperature).

10. Baste with mop sauce once an hour.

11. To make Smoke House Barbecue Butter Glaze, combine barbecue

sauce, butter and remaining 1/2 cup beer. Simmer 5 minutes

until slightly thickened.

12. Slice meat against the grain using a sharp knife and serve with sauce.

15.122905 2015 Grilling Guide.indd 16-17 6/1/15 11:12 AM

1918

Char-Broil’s Favorite Prime Rib Roast

Set cook temp to 225 °F

Ingredients:

• 3-5 lb rib roast

• 1 Tbsp garlic powder

• 1 Tbsp sea salt

• 1 Tbsp onion powder

• 2 tsp cayenne pepper

• 2 tsp of each: dried rosemary, thyme

Directions:

Mix all dry ingredients together in large mixing bowl - using fork or whisk.

Place rib roast in bowl and use hands to work rub into all areas of meat (Note:

rubber gloves can come in handy). Large cuts of meat can typically be removed

a few degrees prior to the desired internal temperature. When internal temp

reaches your target temperature, remove and place on plate or tray and cover

with aluminum foil. Allow the roast to rest for 10-20 minutes while the internal

temperature continues to rise. Always check the internal temperature before

serving to insure it has reached desired temperature. Slice and enjoy!

Poultry Recipes

Cherry-Smoked Chicken Tacos

Set cook temp to 250 °F

Ingredients

For chicken:

• 1 whole chicken (2-3 pounds)

• 2 Tbsp oil

• 1 Tbsp poultry seasoning

• 1 tsp ground cumin

• 1 tsp ground coriander

• Salt and pepper

• Cherry wood chips for smoking

For tacos

• 1 Taco Kit (taco shells)

• Shredded chicken

• 2 avocados, chopped

• 1 cucumber, de-seeded and chopped

• 1 red bell pepper, de-seeded and chopped

• 1 small head of red cabbage, thinly sliced

• 1-2 cups of Queso Fresco, crumbled

• Salsa

• Sour cream (optional)

• Hot sauce (optional)

Directions for chicken:

1. Prep chicken for cooking. Remove neck, giblets and anything else inside

bird. Wash and rinse inside and out and pat dry.

2. Rub bird with oil, then season inside and out with poultry seasoning,

cumin, coriander and salt and pepper.

3. Place the chicken in the cooking basket, breast side up.

4. Cook until the internal temperature has reached 165 °F - about 1 hour and

30 minutes.

5. The outside of the bird should be a dark golden brown.

6. Allow the bird to cool for 10 minutes while in the basket for easy removal.

7. Let chicken rest for an additional 15 minutes while you prepare your taco

ingredients.

8. Remove skin and cut chicken up.

9. Shred meat using two forks.

10. Assemble tacos with chicken and other ingredients mentioned above.

15.122905 2015 Grilling Guide.indd 18-19 6/1/15 11:12 AM

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