Tips
On Use/Maintenace of Your Lyfe Tyme Pit
Season
your pit before using it the first time.
Your pit has been painted with an
800° heat resistant paint. Keep in mind it does not take a big fire
to create that temperature. Build a small fire, adding wood that has been
soaked in water. Create all the smoke you can, keeping it going for about
four to five hours. This will season the inside of your pit and "tighten"
the paint.
Cooking for the first time.
Any hard wood is suitable to cook
with; every cook has a preference. Do not use pine, cedar or a wood with
a lot of resin. Lyfe Tyme does not recommend the use of "raw" or green
wood; you simply get too much smoke. We recommend any good brand of briquettes.
They are cleaner, hotter and last longer. They are also far less work.
If you are using coals or briquettes and desire a little more smoke, simply
lay a piece of water soaked wood on top of the coals.
Smoking meat requires temperatures
at or below 225°F, and bar-b-que requires temperatures from 250°F
to 300°F. If you have been using a single chamber pit, chances are
you are baking at a higher temperature than you would in an oven. All of
our grills are designed to be used as smokers as well as grills. That's
because all of our units have a butterfly intake draft and smokestack dampers
for smoke and heat control. If you choose, you can put charcoal under all
the grill surfaces and cook with direct heat. By manipulating your damper,
you will quickly learn how to maintain a constant temperature. Start off
with both dampers open half way. Lyfe Tyme highly recommends the use of
a temperature gauge, it makes all the difference in the world. Most of
our pits are equipped with a 1/2" pipe coupling adapter for a temperature
gauge. The smaller, camper grills are not equipped, but can be on request.
Gauges are available from your dealer.
Your pit is equipped with a drain
on the smokestack end. By keeping your pit slightly slanted in this direction,
it will allow excess juices to drain away from the firebox. Place a receptacle
under the drain to catch the drainage. The flat place on top of the firebox
is a warming plate; it is excellent for heating tortillas, keeping your
sauce warm, etc. The small grill in the firebox is perfect for grilling
steaks, hamburgers or anything you want to cook in a hurry. The 20" and
24" models have an extra rack above the grill. This is excellent for roasting
corn, potatoes or other vegetables while your meat is cooking.
If you have a pit with a smoker (the
vertical pipe on the end) you will find a rack just below the door. This
is for a pan of water. By placing water here the heat draws moisture up
and helps keep the meat moist.
Take care of your pit.
Your
Lyfe Tyme pit has been painted with a 800°F primer and paint to help
prevent rust. However, with regular use, various cooking temperatures and
all kinds of weather, there will be small amounts of rust. This is normal.
To remedy this, periodically brush rusted spots with a wire brush and paint
with a high-temp, "BBQ-Black" spray paint. We also recommend removing the
ashes and closing the dampers when your grill is not in use in order to
prevent moisture from accumulating and causing excessive rust to the inside.
Cookbook
with Recipes
Appetizers
Turkey Quesadillas with Avocado Cream
8 flour tortillas
4 oz. finely grated Monterrey Jack
cheese
1 cup cooked skinless turkey, shredded
4 large white mushrooms thinly sliced
1/4 cup finely diced red bell pepper
4 scallions, very thinly sliced
2 tablespoons finely chopped cilantro
1/2 cup avocado cream (see Sauces)
Place 4 tortillas on a work surface
and sprinkle each with 1/2 oz. cheese, making sure it is evenly distributed.
Scatter 1/4 cup turkey over each tortilla and then sprinkle each evenly
with mushrooms, red bell pepper, scallions and cilantro. Divide remaining
cheese among the four tortillas, covering each with 1/2 oz. cheese. Top
each with one remaining tortilla, creating a sandwich. Flatten with the
palm of your hand. Using a large spatula, place quesadillas on a hot grill.
Pressing down with the spatula, cook until cheese melts and tortilla browns
slightly, about 2 to 3 minutes per side; remove from grill. Cut each quesadilla
into quarters and serve immediately with avocado cream.
Spicy Cream Cheese Dip
1 8 oz. package cream cheese
1 small jar picante sauce
Allow cream cheese to soften. Mix
picante sauce and cream cheese well. Serve immediately, or allow to chill
for a firmer dip.
Cheese and Sausage Dip
1 large package Velveeta cheese
1 package breakfast sausage
1 can Rotel tomatoes with green
peppers
1 can cream mushroom soup (optional)
Brown sausage and drain grease.
Melt cheese in double boiler, or microwave. Pour into serving dish and
mix sausage, rotel tomatoes and soup. Serve hot.
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Sauces
Brisket Rub
MSG
Garlic Powder
Paprika
Salt
Black Pepper
Mix together in proportions that
suit your taste. Rub into brisket. Place brisket on grill in firebox and
sear it well all over. (This seals the juices in. Avoid using a fork as
much as possible.) Move meat to pit and cook at 250 degree for about five
hours, depending on the size of the brisket. Wrap in foil and cook approximately
two hours longer.
Hilda's Bar-B-Que Sauce
1 bottle bar-b-que sauce (any brand)
1/2 cup salad oil
1 tablespoon minced garlic
4 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
Mix all ingredients in quart container.
Stores in refrigerator.
Pork Rub
2 tablespoons salt
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon MSG
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Mix all ingredients, rub into pork,
BBQ as usual.
One Shot Sauce
1 pound butter
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup whiskey
1/4 cup Worcestershire sauce
1 tablespoon pepper
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon Tabasco
Melt butter in a saucepan; add onion
and garlic and cook slowly until onion is soft. Add remaining ingredients
and beat to mix. Makes 3 cups.
DWs Hot Sauce
1 can chopped or whole peeled tomatoes
2 jalapeños, cut in quarters
2 tablespoons fresh chopped cilantro
1/2 cup chopped onion
1/4 teaspoon garlic powder (to taste)
1/4 teaspoon salt
Put ingredients in food processor
or blender and puree. Makes about 2 cups.
Neldas Red Sauce
3/4 cup Ketchup
2 tablespoons prepared mustard
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco
1 teaspoon white or red pepper
Mix ingredients in small bowl. Makes
about 1 cup. May be used as a steak sauce or seafood cocktail sauce.
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Beef
Brisket
Follow brisket rub recipe.
Beef Tip
Have your butcher wrap your roast
in thin strips of fat and tie it. It can be cooked without foil and is
always juicy.
Fajitas
Season with brisket rub. Let stand
for about two hours. Sprinkle with a small amount of Worcestershire sauce
while cooking. Lyfe Tyme likes to use tenderized fajitas. They should be
cooked quickly over hot coals.
Fajita Roll
Tenderized beef skirt (the longer
and wider, the better). Season fajita using brisket rub.
Add thin layer of chopped onion,
then add thin layer of chopped bell pepper. Season to taste with thin layer
of cheese of your choice. Roll fajita starting with small end and skewer
together. Place on grill, away from direct heat, at 250 degree for approximately
1-1/2 hours. Cut in 1/2 inch slices and serve.
A Delicious Taco
1 tomato
1 onion
Cilantro (to taste)
Jalapeno pepper (to taste)
Cook fajitas and chop into 1/4 inch
cubes, set aside. Finely chop above ingredients and mix. Heat tortillas
and place in covered dish. Spread meat on tortilla, spoon vegetable mixture
on top and roll tortilla. This is also very good using boiled chopped chicken.
Beef Shish-Ka-Bob
Use Lyfe Tyme Shish-ka-bob rack
Boneless sirloin steak
Salt
Pepper
Teriyaki sauce
Large mushrooms
Bell pepper (cut in 1/2 inch cubes)
Small onions
Small tomatoes
Cut steak in 1-1/2 inch cubes, salt
and pepper, cover in teriyaki sauce and refrigerate for about four hours.
Since cooking times vary for meat and vegetables, they can be cooked separately
and incorporated. Place meat and vegetables on skewers and place rack close
to firebox opening. Cook until color you desire is attained. Remove from
rack and serve immediately.
Chili
3 pound chuck roast (ground to chili
meat)
5 tablespoons salad oil
2 large onions
2 cloves garlic
3 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
4 cups beef broth
1 6 oz. can tomato paste
2 cans chopped tomatoes (optional)
In cast iron pot or large skillet,
brown meat lightly in three tablespoons salad oil. Remove meat from pot
leaving liquid. Add onions and garlic to liquid plus two remaining tablespoons
salad oil. Saute until transparent. Turn off heat. Add chili powder, cumin
and oregano, stir until onions are coated. Add beef broth, tomato paste,
meat and tomatoes. Cover loosely and simmer for three hours, stirring occasionally.
Grilled Steak Bruschetta
4 crusty rolls, about 6 inches long,
split
1/3 cup prepared Italian dressing
3/4 cup shredded mozzarella cheese
1 (0.7 oz.) envelope Italian salad
dressing mix
1 well-trimmed boneless beef top
sirloin steak or
4 tenderloin steaks cut 1-inch thick
2 cups thinly sliced spinach leaves,
lightly packed
1 large tomato, chopped
1/3 cup thinly sliced fresh basil,
lightly packed
Lightly brush cut sides of rolls
with prepared dressing. Place rolls (cut sides down) on grid over medium
ash-covered coals; grill, uncovered 1 to 2 minutes or until crisp and golden
brown. Turn rolls; sprinkle with cheese. Grill an additional 1 to 2 minutes
or until cheese just begins to melt.
Press dressing mix into both sides
of beef steak. Place steak on grid over medium ash-covered coals; grill
top sirloin, uncovered, 16 to 20 minutes (tenderloin 13 to 16 minutes)
for medium-rare to medium doneness, turning occasionally.
Meanwhile, in large brown, combine
spinach, tomato and basil; toss lightly. Place an equal amount of spinach
mixture on each roll half. Carve steak crosswise into thin slices, arrange
over spinach mixture and garnish as desired.
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Poultry
A Great Way to Smoke Your Holiday
Turkey
This recipe requires units with a
smoker.
Wash and drain turkey. Sprinkle inside
and out with salt and pepper. Melt two sticks of butter of margarine. Pour
over and inside turkey. Place turkey in foil lined aluminum pan. Put it
on the lower shelf of the smoker. On the top shelf place a cured shoulder
ham. Cook at approximately 250 degrees for about 45 minutes per pound.
(Most turkeys now have a pop-up thermometer in the breast, so there is
no guess work as to when it is done.) Baste occasionally with the pan drippings.
Let the drippings from the ham do the rest. When the turkey has reached
golden brown, remove the ham and cover the turkey with foil; complete cooking.
NOTE: The ham is delicious also.
Tasty Chicken
4-6 Boneless chicken breasts
1 cup salad oil
1/4 cup lemon juice
1 tablespoon MSG
1 tablespoon chili powder
Place chicken pieces on grill and
cook at approximately 250 degrees. Turn and baste with sauce mixture. Turn
frequently until done, basting on each turn.
Another Delicious Taco
Use Delicious Taco recipe on page
one of Section 2, substituting fajita meat with tasty chicken above.
Charlie's Bacon Wrapped Chicken Livers
Wash chicken livers and cut into
bite size pieces, discarding membrane. Cut bacon strips in half. Place
chicken liver on end of bacon strip, salt and pepper to taste, and sprinkle
with minced garlic. Roll tightly in bacon, turn and roll tightly in another
bacon strip, making a square. Pin with toothpicks to keep bacon in place.
Place on grill, basting with favorite sauce or cook plain until bacon is
done.
Cornish Game Hens
Salt and pepper hens; rub with butter
or margarine and place a small amount inside each hen. Wrap in foil and
cook at 250 degrees in smoker or away from direct heat for about three
hours. Open foil and allow to finish cooking. Some people like to place
a small onion or apple slice inside each hen.
Fantastic Doves
Remove breast from doves (instructions
below) and discard the rest. Place 1/2 of a jalapeno pepper between two
dove breasts; (we use Clements Jacques pickled jalapeno peppers) wrap with
a strip of bacon and pin with toothpicks. Baste with your favorite sauce
and place on grill away from direct heat at 250 degrees for 1-1/2 hours.
Or cook directly over coals, turning frequently until done.
You can easily remove the breast
from the bone before cooking, using a sharp knife, splitting the breast
on each side of the bone and shaving off the meat.
Fantastic Quail
Use recipe for Fantastic Doves, except
use a whole jalapeno pepper
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Pork
Holiday Ham
Serve the ham that was used in "A
Great Way to Smoke Your Holiday Turkey" recipe on page one of Section 3.
Delicious!!
Pre-Cooked Ham
Rub ham generously with brown sugar
and let stand at room temperature for two hours. Place on grill, away from
direct heat, at 250 degrees for about three hours. Meanwhile, make
a glaze using one small can of chopped pineapple, undrained, and four tablespoons
of honey. Place the ham in a pan and pour glaze over it. Continue cooking
for one hour longer.
Ham Oriental
A shoulder ham with the bone is best
for this recipe.
Basting mixture:
1 small can crushed pineapple, undrained
4 tablespoons brown sugar
2 tablespoons soy or teriyaki sauce
1 tablespoon minced garlic
1 tablespoon dry chinese hot mustard
1 tablespoon vinegar
1 teaspoon salt
Place ham in aluminum pan and pour
basting mixture over it. Since the ham is already cured, heat in smoker
or on grill away from direct heat until it is hot all the way through and
desired color is attained. When cooking this type of ham always turn the
layer of fat up; this lets the juice drip through the ham as it is cooking.
(Save the bone, it is excellent for cooking in beans.)
Pork Tip
A pork loin roast takes on a deliciously
unique flavor by punching holes in it with a paring knife and putting half
of a clove of garlic in the holes.
Pork Roast Oriental
Have your butcher cut a five pound
boneless center cut loin pork roast. Place roast in aluminum foil pan.
Use the same basting mixture as Ham Oriental and baste roast. Place on
grill and cook at approximately 250 degrees. Baste periodically with pan
drippings and extra basting mixture. It is best to use a meat thermometer
as pork should only be eaten very well done. It should be approximately
160. If you are using a loin with the rib in it, keep the thermometer in
the heaviest part of the roast and away from the bone. Paprika can be added
to the basting mixture if a red color is desired.
Lyfe Tyme Pork Ribs
Salt and pepper ribs. Place on grill
and baste liberally with Hilda's Sauce recipe on page two. Cook at 225-250
degrees for about three hours. Turn frequently and baste each time.
Charlie's Simple Pork Chops
Pork chops cut to 3/4 inch are best
for this recipe. Salt and pepper pork chops and sprinkle with MSG on both
sides. Make a pan of heavy duty aluminum foil and lay pork chops in the
pan and place in smoker or on grill away from direct heat. Cook at 350
degrees until done. Place pork chops on serving tray and pour pan drippings
over top. Serve immediately.
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Fish
& Seafood
Grilled Blackened Red Fish
Seasoning mixture:
1 teaspoon red pepper (preferably
Cayenne)
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon crushed basil leaves
1 teaspoon paprika
1/2 teaspoon salt
4 red fish fillets (any other firm
meated salt water fish can be used)
Mix thoroughly in small bowl. Mixture
can be doubled for cooking more fish.
Sprinkle fish liberally with seasoning
mixture and place on very hot grill, approximately 400, for about five
minutes or until fish is dark brown or black. Turn and cook for about five
minutes longer. Try to turn fish only one time. A real smoky fire is best
for this recipe. Serve at once on heated dish.
Grilled Oysters on the Half Shell
Oysters can be purchased by the bushel,
unshucked, for about 1/3 the price of shucked oysters and have a much better
flavor.
Wash oysters and place on grill in
the shell. Cook at 250 degrees for approximately 15 minutes. Oysters will
open themselves and have a slightly smoked flavor. Sprinkle with salt and
pepper and serve on the half shell.
A variation to this recipe is to
break off the top of the oyster after it has cracked itself partially open
and put a small amount of spaghetti sauce on the oyster and sprinkle with
mozzarella cheese; then return it to the grill until the cheese is melted.
Grilled Stuffed Flounder
To prepare flounder, score very lightly
to form a diamond pattern. With sharp knife make a slit down the center
of the dark side. Turn knife flat and slice along ribs to form a pocket.
Salt and pepper and set aside.
Stuffing mixture:
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
7 slices of bread (soak bread in
water for two minutes and squeeze dry)
A mixture of one-part crab meat
and one-part shrimp can be substituted.
Basting mixture:
Juice of one lemon
1 stick of melted butter
Saute celery in a small amount of
cooking oil for a few minutes. Add onion and bell pepper and saute until
tender. Add bread and simmer for 30 minutes, stirring occasionally. Add
1/2 pound of medium shrimp cut into 1/4 inch chunks. Cook until shrimp
is pink.
Stuff pocket of flounder with stuffing
mixture until full, forming a mound in the middle. Sprinkle with paprika.
Put flounder on aluminum foil folded at the edges and place on grill at
300 degrees. Baste occasionally with basting mixture until flounder has
reached a golden brown. Serve piping hot on a heated plate.
Zesty Bar-B-Que Shrimp
Peel and devain shrimp. Place in
foil pan and sprinkle with Tony Chachere's Creole Seasoning. Cook on grill
at 225-250 degrees for about 30 minutes, turning once.
Charlie's Oysters
Make a pan from heavy duty aluminum
foil and place on the grill. Pour oysters into pan, do not wash oysters.
Sprinkle with Tony Chachere's (Sash-er-ee) Creole Seasoning. Cook on pit
at 250 degrees for 15 minutes.
Oysters in a Blanket
Drain oysters and salt and pepper.
Cut bacon strips in half. Tightly roll oyster in half strip, turn and roll
in another half-strip to form a square. Pin with toothpicks and cook on
grill at 250 degrees for about 45 minutes.
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Vegetables
Potatoes
Rub potatoes with margarine or Crisco
and wrap in foil. Place on grill at 250 degrees for about 1-1/2 hours.
Test for doneness with toothpick. Potatoes should be soft.
Onions
Select medium size onions, do not
peel. Drop onions directly in hot coals. Turn and cook until dark brown
or black all over. Remove from coals and cut off bottom end. Squirt the
onion out of the burnt skin and serve.
Delicious Potatoes and Onions
4 large potatoes
2 onions
1 stick butter or margarine
salt and pepper
Wash potatoes and slice 1/8 inch
thick. (Do not peel) Slice onion 1/4 inch thick. Place onions and potatoes
on a large sheet of foil (large enough to close), salt and pepper and dot
with butter or margarine. Close foil and allow to steam on grill for about
one hour at 250 degrees.
Carrots and Mexican or butternut
squash are also good to add to these vegetables.
Grilled Squash
Leave small squash whole. Cut larger
squash in halves, lengthwise. Place on grill 4 to 6 inches above bed of
medium coals. Cook turning frequently, until squash is tender when pierced.
Pour melted butter over cooked squash.
Vegetables in Foil
1 medium tomato
1 red onion
1 red bell pepper
Cut vegetables in wedges. Place
a strip of foil in a bowl about 6 inches in diameter. Arrange vegetables
in foil, alternating vegetables, bring foil together at top and twist to
close. Cook on grill at approximately 250 degrees for 45 minutes to one
hour. Open, salt and pepper to taste, and serve.
Roast Corn
Shuck and wash corn, pat dry with
paper towels. Rub generously with butter or margarine. Sprinkle liberally
with MSG and wrap in foil. Cook on grill at 250 degrees for about 30 to
40 minutes.
"Hot" Stuffed Peppers
Wash peppers. Slit lengthwise and
remove seeds. Season fajita meat and cut in 1/2 inch slices. Lay meat inside
split pepper. Place on grill at 250 degrees for about 45 minutes. Makes
a delicious taco when rolled in a flour tortilla.
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Side Dishes
Hilda's Baked Bar-B-Que Beans
1 large onion, finely chopped
4 slices bacon, cooked crisp and
crumbled
2 cans pork & beans
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
Put beans in casserole dish. Fry
onion in bacon grease, add to beans. Add crumbled bacon, brown sugar, worcestershire
sauce and mustard, mix well. Place in pre-heated 350 degrees degree oven
for about 30 minutes. (May also be prepared in a foil pan and cooked on
the grill.)
Potato Salad
4 large potatoes
1/2 cup mayonnaise
4 boiled eggs
1/2 cup sour cream
1 large onion, chopped
2 tablespoons mustard
1 bell pepper, chopped
2 tablespoons ketchup
2 sticks celery, chopped
3 tablespoons french dressing
1 small jar pimentos
Boil potatoes in skins, let cool.
Peel and cut into 3/4 inch cubes. Place in large mixing bowl and add onion,
pepper, celery and pimento, and refrigerate. Chop egg whites and set aside.
In a mixing bowl, mash yolks well. Add remaining ingredients and mix well.
When potatoes are cool, mix in sauce and egg whites, and cover. This is
also very good using a package of macaroni in place of potatoes.
Macaroni Salad
1 package macaroni
1 onion, chopped
1 cup cubed ham
3 sticks celery, chopped
1 cup cheese, cubed
2 large tomatoes, chopped
1 teaspoon mustard (or to taste)
mayonnaise to taste
Boil macaroni as directed on package,
drain. Mix all ingredients together. Salt and pepper to taste.
Three Bean Salad
1 can red kidney beans
3/4 cup sugar
1 can cut green beans
2/3 cup vinegar
1 can cut wax beans
1 teaspoon salt
1 medium onion, chopped
1/2 teaspoon pepper
1/2 cup vegetable oil
Drain beans thoroughly, then pour
into a large bowl. Add onion. Dissolve sugar in vinegar and add salt, pepper
and oil. Pour over beans. Marinate overnight in refrigerator.
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Woods as
Flavoring Agents
Apple - Very mild,
with a subtle fruity flavor, slightly sweet. / Use on Poultry-turns skin
dark brown.
Cherry - Similar to apple,
but slightly bitter because most Cherry wood comes from chokecherry trees.
/ Use on Poultry-turns skin dark brown.
Sugar Maple - Smoky, mellow
and lightly sweet. / Use on Fish & Beef.
Hickory - The most highly
used wood, both commercially and for home use. Has a strong, heavy, bacon
Flavor. / Use on Pork, Ham, and Beef.
Pecan - A cool burner, nutty
and sweet, Tasty with a lot of subtle caricature. / Use on Steaks &
Ribs.
Mesquite - One of the hottest
burning woods. Predominately Honey, earthy flavor with a slightly bitter
aftertaste. / Use on Beef, Fish, Poultry.
Oak - A lighter version of
mesquite. Red oak is quite Similar to mesquite; white oak is milder. /
Use on Beef & Fish.
Alder - Very delicate, with
a hint of sweetness. Hard to find commercially. / Use on fish.
Ash - A fast burner; hot with
a light distinctive flavor. Hard to find commercially. / Wonderful for
Venison.
Grape Vines - Provides a lot
of smoke and each variety a bit Different. All are generally rich and fruity.
/ Use on Fish and Poultry.
Lilac - Very light; subtle
with a hint of floral. / Use on Seafood & Lamb.
Oakies - Shavings or chip
and chunks of wine barrels Beef & Pork (Usually red wine or whiskey).
Spicy and peppery with a decided wine or whiskey taste. Expensive.
Herb & Spices - You can
add soaked garlic, peppers, onion, lemon All meats Spices pepper, thyme
and other herbs and spices directly To your fire. This usually provides
a lot of smoke And can be a great flavor enhancer when added During the
first thirty minutes of cooking.
Happy Cooking!
Limited Lifetime Warranty
Lyfe Tyme Smokers offers a limited
lifetime warranty against the firebox burnout of any of their smoker
pit products. This warranty does not apply if the smoker pit has not been
used and properly maintained in accordance with the instructions supplied
with the product at the time of original purchase. Rust, firebox wood grates,
cooking grates, and lack of pit maintenance are not covered by this limited
warranty. Warranty coverage does not extend to products shipped outside
of the continental United States. Lyfe Tyme Smokers reserves the
right to repair or replace, at the sole option of the manufacturer, any
Lyfe Tyme Smokers smoker pit presented to them which they deem to have
been defective. Lyfe Tyme Smokers also reserves the sole right to distinguish
between burn-out, rust, mis-use, or problems arising from lack of normal
maintenance. Owners presenting claims will be required to provide
proof of purchase by way of the original purchase receipt. Paint is not
warranted. This warranty is not transferable.
RETURNS and SALES POLICY
Each product is fully guaranteed
by the manufacturer unless stated otherwise. The manufacturer's warranty
covers repair or replacement of defective parts, subject to the conditions
set forth. On most items TrampolineSales.com offers a 30-day exchange/refund
policy to internet and mail order customers for products which have not
been used. We do not accept items returned more than 30 days after delivery.
Smoker pits, grills, burners, gas regulators, gas hoses, cooker stands,
or other products that show signs of wear, installation, or use are not
acceptable for credit, refund, or exchange. Custom manufactured items are
not returnable. Items returned must be in original packaging and returned
at customers expense. Shipping charges are not refundable. Manufacturer's
defects in such products will be handled according to the printed warranty
which states that such products will be replaced and/or repaired
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Returns are subject to a 20% restocking
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The
idea for a "pit" type of cooking device was designed from looking at the
old smokehouses. The meat was hung in a ventilated house and the smoke,
with a small amount of heat, was funneled to the house from some distance
away. To understand your pit, there are a few things you should know. The
definition of a Bar-B-Que, is simply meat cooked on a wood fire. However,
it is a little more refined than that. When you cook directly over the
coals it is commonly called charcoal grilling. When you cook using indirect
heat and smoke, the process is considerably slower and the results in a
more tender, tasty meat. This is commonly called Bar-B-Queing. Smoking
is not a process of cooking. It is a process of curing. However, we slow
this process down a little more than Bar-B-Que and call it smoking. It
is mainly used for such things as turkey or hams. Sausage is excellent
this way. One thing that has begun to catch on is smoked salmon. It is
very tasty and is available in larger supermarkets. Keep these principles
in mind when selecting your pit and after you have it, it will help you
select the process to use to cook a particular cut of meat.
A
very important part of this design is indirect cooking. By
separating the fire from the meat, grease fires are eliminated as well
as adverse effects on grilling directly over your heat source.
This
is true of both gas and charcoal grills. All our our grills are designed
to be used as smokers as well as grills. That's because all of our units
have stack dampers and a butterfly intake draft for smoke and heat control.
If you choose, you can put charcoal under all the grill surfaces and
cook with direct heat.
There
are several brands on the market and one is probably as good as the other
since the basic principles is the same. There is one thing that varies
onsiderably; that is price. We think we have the best on the market
for the price. You can add all kinds of chrome, stainless steel, wood,
ect., but they don't make it cook any better.
