• 2-4 Chicken breast

• Option marinade:

o Soy sauce & Maple for 4-6 hours (do not exaggerate).

o Mustard, cooking oil & Silan (Date honey), with a bit of Salt & pepper.

o Paprika, Cooking oil, Salt.

• 4 Garlic cloves 

• 3 oz. of wood pellets or 6 smoker measuring spoon.

1. Place the smoker on a fire (Gas grill, Charcoal grill, Camping stove or Open fire).
2. Place the chicken breasts on the grill net. 
3. Make sure the chicken breasts does not cover the entire grillnet surface so that smoke can go up and out through the chimney.
4. Insert 2 measure spoon (one ounce) of wood pellets and 2 garlic clove through the side opening.
5. Cook the chicken breasts at 230-285 degrees Fahrenheit (not more then 300) for 40-50 minutes, until it is golden brown.
6. Every 20 minutes add 2 smoker measuring spoon of wood pellets and 2 garlic clove, and turn the chicken breast.

• Make sure that the smoker temprature does not exceed 340 degrees Fahrenheit (170 Celsius). High heat may dry the fish and reduce juiciness.
• Make sure the roof is covering the entire body and that most of the smoke comes out throughout the chimney.
• Before first use, heat the smoker to 250 F (120 C) for 30 minutes.
• Smoker is hot while in-use, do not touch with bare hands when in-use.
• Keep out of reach of children.

• The smoker remains hot during use.  Always use protective gloves instead of bare hands.
• Keep the smoker out of reach of children for safety.