Smoker Fire Management SOP

1. Light chimney with charcoal
2. Clean out the firebox completely — remove all ash
3. Fill firebox with fresh charcoal
4. Open all smoker doors and vents
5. Fill the water pan with fresh water
6. Add the lit chimney (cherry red coals) to the firebox — leave door open
7. Add wood to charcoal pile in log cabin formation
8. Fill warming cabinet above firebox with wood
9. Once logs are fully lit, close firebox door
10. Begin closing front smoker doors one by one
11. When smoker temperature reaches 200°F, clean smoker grates
12. Optional: wipe smoker, spray with oil, wipe clean
13. Target temperature before loading meat: 225–250°F
14. Monitor fire every 45–60 minutes; maintain consistent temperature

Cross-training status (per Operating Framework): No backup trained. Fire management is a single point of failure — if the pitmaster is absent, service cannot open. Highest-priority function to cross-train.