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1616
POSITIONING COOKING GRIDS
Cooking grids can be put into 3 different positions as shown in
Figure 18.
SMOKER BOX
USING THE SMOKER BOX
The smoker box cooks at low heat using presoaked wood chips or
wood chunks. Finer chips ignite and produce smoke faster and
larger wood chunks ignite more slowly and smoke for longer
periods of time. While you will want to experiment with different
combinations of wood chips and chunks to determine your
preferences, here are some basic guidelines:
•Steaks, burgers, pork chops, fish and faster cooking meats: use
finer wood chips.
•Roasts, chicken, turkey, and longer cooking meats : use larger
wood chunks.
How To Use the Smoker Box:
• Soak wood chips in water for a minimum of 30 minutes before
use.The longer the wood chips soak, the more flavour they will
produce.
•Once soaked, put a handful of wood chips or a few larger chunks
in the bottom of the smoker box.This amount can be increased or
decreased depending on taste.
•The left burner knob regulates the heat for the smoker box. Turn
left burner knob to “LOW” when wood starts to smoulder. Smoke
should appear within 10 minutes and last up to 45 minutes.
Note: Always keep the lid closed while grilling to allow the smoke
to fully penetrate the food and follow cooking times as indicated
in recipe.
Cleaning the Smoker Box
To ensure proper circulation of air during the smoking process,
always empty the smoker box of ash prior to use. You will notice
a “smoke” residue on the surface of the smoker box and, to a
lesser extent, on the inside of your grill. This residue cannot be
removed and will not affect the function of the grill or smoker box
in any way.
DANGER
!
NEVER USE FLAMMABLE FLUID IN THE
SMOKER TO IGNITE WOOD CHIPS OR
WOOD CHUNKS. FLAMMABLE FLUIDS
MAY CAUSE A FIRE OR EXPLOSION
RESULTING IN SERIOUS BODILY HARM
OR DEATH.
1
2
3
Fig. 18
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