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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 rotis 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 accumulated gas to
dissipate then try again. If the burner will not light after several
attempts, wait 5 minutes then match light using a long
stemmed match or lighter 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.
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.20 36 / 48 Grill Smoker
System
FIG.21