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Resumen del manual
If using charcoal lighting fluid, follow all manufacturer’s warnings andinstructions regarding the use of their product. Use charcoal lighting fluid approved for lighting charcoal ONLY. Do not use gasoline, kerosene or alcohol for lighting charcoal. Place 4-5 pounds of high quality charcoal in charcoal pan. 6. Saturate charcoal with lighting fluid and wait 2 to 3 minutes for fluid to soak in. Store charcoal lighting fluid safely away from grill. 7. Leaving the dome lid off and the door open, carefully light the charcoal and allow to burn until covered with a light ash (approximately 20 minutes). This will allow charcoal lighting fluid to burn off. WARNING: Failure to do this could trap fumes from charcoal lighting fluid in grill and may result in a flash-fire or explosion when door is opened ordome lid is removed. 8. If grilling food, place a cooking grill on upper support brackets. If searing food, place a cooking grill on top of charcoal pan on upper support brackets. CAUTION: The charcoal grill will be VERY HOT and caution must be used whenworking in or around the grill. Use oven mitts/gloves to protect your hands from burns. 9. Place food on the cooking grill in a single layer with space between each piece and allow food to cook. WARNING: If a flame flare-up occurs while grilling, cover grill with dome lid to limit airflow and extinguish the flare-up. 10. Always use a meat thermometer to ensure food is fully cooked beforeremoving from smoker. 11. Allow grill to cool, then follow instructions in the “After-Use Safety and Proper Care & Maintenance” sections of this manual. To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor producing wood such as hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use resinous woods such as pine as it will produce an unpleasant taste. Wood chunks or sticks 3" to 4" long and 2" to 1" thick work best. Unless the wood is still green, soak the wood in water for 20 minutes or wrap each piece in foil and tear several small holes in the foil to produce more smoke and prevent the wood from burning too quickly. A lot of wood is not required to obtain a good smoke flavor. A recommended amount is 3-4 wood chunks or sticks. Experiment by using more wood for stronger smoke flavor or less wood for milder smoke flavor. Additional flavoring wood should not have to be added during the cooking process, however, it may be necessary when cooking very large pieces of meat. Follow the instructions and cautions below to avoid injury while adding wood and/or charcoal. Additional charcoal may be required to maintain or increase cooking temperature. NOTE: Dry wood burns hotter than charcoal so you may want to increase the ratio of wood to charcoal to increase the cooking temperature. Hardwood such as oak, hickory, mesquite, fruit and nut wood are an excellent fuel because of their burning rate. When using wood as fuel, make sure the wood is seasoned and dry. DO NOT use resinous wood such as pine as it will produce an unpleasant taste. 1. Remove dome lid by tilting it toward you to allow heat and steam to escape away from your face. Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. 2. Stand back a safe distance and carefully open door. CAUTION: When the smoker is in use, the door will be very hot. Wear oven mitts and use caution when handling the door. 3. Use long cooking tongs to lightly brush off ashes on hot coals. Use tongs to add charcoal and/or wood, being careful not to stir-up ashes and sparks. WARNING: Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe burns. 4. When charcoal is burning strong again, close the door and replace the dome lid. Flavoring Wood Adding Charcoal/Wood During Cooking Adding Water During Cooking 1" Cooking Tips Check the water level in water pan if the complete cooking process takes longer than 2 hours. A low water level can be detected by listening for the sound of water sizzling. Water can be added to the water pan through the top of smoker or through the door. Use caution and follow instructions carefully. OPTION 1: Adding Water Through Top of Smoker 1. Remove dome lid by tilting it toward you to allow heat and steam to escape away from your face. Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. Inspect the water level in pan. 2. If water level is low, add water to water pan. If food is on top cooking grill only, water may be added to the water pan by moving food aside on cooking grill and pouring water down through the cooking grill. Fill water pan to 1" below the rim. Pour slowly to avoid splashing or over-filling. If using both cooking grills, wear oven mitts to remove food and the top cooking grill. Move food aside on lower cooking grill and pour water through the lower cooking grill into water pan. Pour slowly to avoid splashing or ove...