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Resumen del manual
This will cause serious bodily injury. UsING ThE smokER The smoker uses presoaked wood chips. For best results with faster cooking foods like steaks, burgers and chops, etc., we recommend using finer wood chips because they ignite and create smoke faster. For longer cooking foods such as roasts, chicken and turkeys, etc., we recommend using larger wood chunks because they ignite slowly and provide smoke for a longer period of time. As you gain experience in using your smoker, we encourage you to experiment with different combinations of wood chips and chunks to find the smoke flavor that best suits your taste. INsTAllATIoN 1) Set the smoker box body on top of the Flavorizer® bars. 2) Set the cooking grates onto the ledges in the cooking box. The wide cooking grate is positioned on the right side of the cookbox. The narrow grated is positioned next to the smoker box (to the left of the wide grate) 178718_SmokerBox_0907.indd 2 9/25/07 1:03:26 PM To UsE ThE smokER As a starting point, soak wood chips in water for at least 30 minutes before using. (Wet wood will produce more smoke flavor.) Place a handful of wood chips or a few larger chunks in the bottom of the smoker body. As you gain experience in smoking, increase or decrease the amount of wood to suit your taste. Note: Always grill with the lid closed to allow the smoke to fully penetrate the food. Light grill according to lighting instructions. Smoke will start in approximately 10 minutes and last as long as 45 minutes. If you require more smoke, refill the smoker with wood chips and/or chunks. Keep the lid of the grill closed while cooking. Note: After refilling smoker, smoke will take about 10 to 15 minutes to start again. The smoker may be used to enhance meat, poultry and fish recipes. Cook with the lid down according to the times indicated in charts or recipes. m DANGER: Do not use any flammable fluid or combustible products in the smoker to ignite the wood chips. This will cause serious bodily injury. ClEANING ThE smokER Before each use, empty the smoker of ash to allow proper air flow. Note: Smoking will leave a “smoke” residue on the surface of the smoker. This residue cannot be removed and will not affect the function of the smoker. To a lesser degree a “smoke” residue will accumulate on the inside of your gas grill. This residue need not be removed and will not adversely affect the function of your gas grill. WooD PAIRINGs Beef and lamb oak and hickory Pork pecan, cherry and apple Chicken apple and pecan Fish mesquite and alder Vegetables rosemary sprigs Always avoid soft, resinous woods like pine, cedar, and aspen. m WARNING: Never use wood that has been treated or exposed to chemicals. 178718_SmokerBox_0907.indd 3 9/25/07 1:03:27 PM m PElIGRo: No utilice ningun liquido inflamable ni productos combustibles en el ahumador para encender las virutas de madera. Ello podria producir lesiones corporales graves. UTIlIzACIoN DEl AhUmADoR El ahumador utiliza virutas de madera previamente remojadas. Para obtener los mejores resultados con comidas de rapida coccion como bistecs, hamburguesas, chuletas, etc., le recomendamos utilizar virutas de madera mas finas porque se encienden y crean humo antes. Para comidas de coccion mas lenta como asados, pollo, pavo, etc., le recomendamos utilizar astillas de madera grandes porque se encienden mas despacio y proporcionan humo durante mas tiempo. A medida que adquiera experiencia en el uso del ahumador, le recomendamos que pruebe a combinar diferentes tamanos de virutas y astillas de madera para encontrar el sabor a humo que mas le guste. INsTAlACIoN 1) Coloque el deposito con las maderas para ahumar encima de las barras Flavorizer®. 2) Instale las parrillas de coccion en los salientes de la caja de cocina. La parrilla mas ancha se coloca en el lado derecho de la caja de cocina. La parrilla mas estrecha debera colocarse al lado del ahumador (a la izquierda de la parrilla ancha). 178718_SmokerBox_0907.indd 4 9/25/07 1:03:27 PM PARA UsAR El AhUmADoR Para empezar, remoje las virutas de madera en agua durante al menos 30 minutos antes de utilizarlas. (La madera mojada producira mas sabor a humo.) Coloque un punado de virutas de madera o unas pocas astillas mas grandes en la parte inferior de la cuba del ahumador. A medida que adquiera experiencia ahumando, aumente o disminuya la cantidad de madera para que se ajuste a su gusto. NoTA: Ase siempre con la tapa cerrada para dejar que el humo penetre completamente en la comida. Encienda la barbacoa siguiendo las instrucciones pertinentes. Comenzara a salir humo en aproximadamente 10 minutos y durara un maximo de 45 minutos. Si desea mas sabor a humo, vuelva a llenar el ahumador con virutas o astillas de madera. Mantenga la tapa de la barbacoa cerrada durante la coccion. NoTA: Despues de rellenar el ahumador, el humo tardara de 10 a 15 minutos en volver a aparecer. El ahumador puede utilizarse para mejorar recetas para carnes, aves y pescados. Cocine con la tapa bajada y en ...