EAST OAK Smokers, unlike grills, use indirect heat to cook and flavor foods. Smokers are able to maintain a lower temperature range, allowing for a longer, slower, and gentler cooking process. This low-temperature, slow-cooking method results in tender meat with a strong, smoky flavor and a dreamy, fall-off-the-bone texture. Not equipped with a remote control Recommendation: To smoke food at low temperatures, it is suggested to first set the smoker to 250-275°F (121-135°C), allow it to generate ample smoke, then place the food inside and adjust the temperature accordingly. If the initial temperature is set lower than 250?, the smoker may not produce constant smoke. Before using the smoker for the first time, it's crucial to clean the device to remove any residues from the manufacturing process, like oil and dust. Follow these steps: 1. Clean the interior with a wet sponge and mild detergent, then air-dry. 2. Use a cloth with a bit of cooking oil to wipe the interior walls. Avoid applying oil to the smoke box, heating elements, grease tray, or water tray. 3. Keep water and smoke boxes empty with the vent open. 4. Power up the smoker, set it to 275°F, and run for 2 hours. 5. After 2 hours, cool down the smoker. 6. After completing the above steps, your smoker is ready for use. Note: During the initial heating, there may be some oil smoke and odors due to residues. This is normal and should largely dissipate after the high-temperature operation for 4 hours. This process can effectively remove impurities and odors. *Protective gloves are recommended during use. Manufacturer Contact Information 1-833-EAST-OAK (USA) 1-833-327-8625 Mon-Fri: 9:00 am - 5:00 pm PST/PDT