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Using The Grill
20
Units equipped with
the optional Rotisserie include a smoker/flavor tray locat-
ed beneath the Infra-Red Rotis Burner.
After deciding which wood chips to use (see chart below),
soak them in water then place them into the tray. Light the
Smoker (or Smoker/Grill on Premier Models) and leave
on “high” setting for five (5) minutes. This will initiate the
smoker and should be lowered to avoid burning the chips
too fast. Adjust to appropriate cooking setting then place
the food on the grill.
Keep the lid closed as much as possible will maximize the smoking effect.
T
o minimize burn potential do not remove the smoker tray when hot.
The system may be used alone for low temperature roasting and smoking or in conjunction with
other burners. When using the smoker system in conjunction with the
optional rotisserie burner you’ll find it helpful to use the lowest settings
and stagger the meat away from the Smoker Tray.
The Tray can also be used for steaming by filling
with water.
Wood Chips:
There are many wood chips available for purchase and selection is
based on personal taste. The most common wood chips used are
mesquite or hickory. Mesquite has a sweeter taste and is commonly
used with poultry and seafood. Hickory is best suited for red meats. Use of oak, cherry, maple,
aspen or apple is also common while aromatic herbs like sage, bay leaves, thyme or basil may
also be used.
Alder
: A medium, tart smoke taste. Superb on salmon and other fish, chicken or game.
Maple
: Sweet, hearty smoke flavor. Best with fish, jerky or bacon.
Apple
: A light, sweet flavor. Superb with poultry, ham or sausage.
Hickory: Heavy smoke flavor. Best with beef, pork or game.
Mesquite
: A light smoke flavor. Best with fish, poultry or beef.
Oak
: Heavy smoke flavor. Best with beef, lamb or pork.
Pecan: A rich, sweet, versatile flavor. Can be used with anything.
Grapevine
: A strong smoke flavor. Best with beef or poultry.
Using the Smoker (continued):
Smoker Tray
Smoker/Grill Control
(Premier Models)
Rotis Smoker Tray (not all models)
Rev. 04/2005
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