A Woodman barbecue smoker is often used indoors since it does not promote a large amount of smoke. The difference between the Woodman smoker and a traditional grill is that it uses indirect heat at low, controlled temperatures to cook food, using a combination of water, heat and wood chips. The wood chips are what will infuse your food with tasty flavours. The Woodman barbecue smoker is easy to use, even for those who have never used a smoker.
Soak the wood chips in water for 30 minutes to one hour.
Remove the base of the smoker and fill the water pan half full with water. Add the wood chips to the wood chip box in the base as well.
Replace the base inside the smoker.
Remove the food baskets or bowls and add the food, such as fish or briskets. Insert the baskets back into the smoker.
Plug in the electrical cord to an electrical socket. The internal temperature of the smoker should stay between 70 and 110 degrees C (160 and 230 degrees F).
Smoke the food for two to four hours, or until cooked through and tender.