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INSTALLATION / USE & CARE
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Professional chefs far and wide set their restaurant cuisine apart
by cooking over wood res. Imparting a delicate hint of wood
smoke enhances food, raising your culinary skills to the next
level. Now you can impart that same culinary touch using the
smoker/steamer accessory.
The smoker box will rest directly on the grill frame, beneath
the main racks. The smoker box is constructed of 304 Gauge
Stainless Steel for years of use.
Wood Chips
There are many wood chips available and selection is
based on personal taste. The most common woods used
are mesquite or hickory. Soak the chips in water for
at least 30 minutes before putting them on the slotted
rack in the box. That will slow their burning and provide
more smoke. Extended cooking times, such as with large roasts,
may require adding wood chips and water to the box several
times. Try to limit the number of times you open the hood, as
each opening can add as much as 15 minutes to the cooking
time. Use high heat to start the
chips smoking, then reduce the heat to prevent them from
drying out and aming up.
The smoker box can also double as a steamer box, lling it with
water instead of wood. Whether smoking or steaming though,
keep the hood closed as much as possible to maximize the
e ect.
A quality meat thermometer is a good thing to have
when smoking your foods because cooking times can
vary greatly from one food to the next and from one day to
the next.
Smoke occurs at approximately 575 degrees F. at the grilling
surface. Set the burner knob to medium/medium low to achieve
this temperature. Control the smoking by adjusting the heat
and being careful not to adjust it too high.
For best results keep the lid closed. The best absorption of
smoke avor occurs early in the cooking process. When nished
with smoking, allow the smoker box to cool and dispose of
remnants.
Slide the pointed end of the skewer into the motor and rest the
other end on the rollers on the other side of the grill.
The notched portion of the skewer must rest on the rollers for
proper operation.
The Rotisserie Burner
To light the rotisserie infrared burner, rst mount the skewered
food item on the grill then follow the rotisserie lighting proce-
dure. (See INDEX: “Rotisserie Burner, Lighting” for further details.)
Once lit, the rotisserie burner should reach cooking tempera-
tures in about 1 minute. It will glow evenly across its surface in
about 5 minutes.
NOTE: The grill thermometer should not be used for rotis-
serie cooking. It is not designed to read direct infrared heat.
If the burner will not stay lit when you release the control knob,
re-light it and hold the control knob in for at least 60 seconds to
allow the thermocouple to heat up.
If, after holding the control knob in for at least 60 seconds, the
burner still will not stay lit when releasing the control knob, call
for service.
(See INDEX: “Obtaining service” for further details.)
Shut o all other burners while using the rotisserie burner.
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Handle the smoker box with care. The cover
becomes extremely hot when in use. Use sturdy,
properly insulated gloves or dry pot holders.
CAUTION
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