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The smoker system on each grill consists of a stainless steel slide out tray
which is positioned above a 3,500 Btu/hr burner. The burner is controlled
by a precision brass valve which is capable of being turned down to very low
heat levels. The system may be used alone for low temperature roasting and
smoking or in conjunction with any combination of other burners. When
using the smoker system in conjunction with the optional infrared rotisserie
burner, you’ll find it helpful to use the low setting of the smoker burner to
minimize the heat rising up to the rotisserie basting pan. Staggering the
meat away from the smoker burner also helps.
To minimize burn potential do not completely remove the smoker tray when
hot.
TO LIGHT THE SMOKER BURNER:
Open the lid and remove the smoker tray. Locate the burner visually by
looking through the cut-out in the valve panel. Push and hold the ignition
button, turn the control knob to the “HI” position until the burner is lit or 4
seconds pass. If the burner doesn’t ignite, wait 5 minutes for any accumulat-
ed gas to dissipate, then try again. If the burner will not light after several at-
tempts, wait 5 minutes, then match light using a paper book match through
the cut-out in the valve panel. Once lit, fill the smoker tray and replace.
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. Soaking the chips in water before using
them will help ensure the wood chips smoke and do not flame up. To start, you may want to use the “HI” position
to start the chips smoking, then reduce the heat to a lower level to prevent them from drying out and flaming. If
the wood chips do flame up, add a small amount of water to extinguish the flame. This should be done carefully
through the top in the grill area, or by pulling the tray out slightly. Use caution when adding water to a hot tray
to avoid steam burns, and never completely remove a hot tray. When smoking, the lid should remain closed as
much as possible to maximize the effect. During extended roasting periods it is normal to add fresh wood chips
to the tray several times.
USING THE SMOKER SYSTEM
FIG. 31 36 / 48 Grill Smoker System
FIG. 32