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Tile
Smoker
System
Stai_[('ss Steel O_d(h>or Coot_i_g" Ce_ter
The smoke
flavor
tray
(o_z so*>_e model, O
For the 27" models, tile smoke flavor tray is
located directly beneath
the rotisserie burner.
It is a stainless steel tray which is designed
to
hold wood chips or herbs tot adding a smoke
flavor to fi)ods.
For the 36" and 48" models,
the smoke flavor
tray is located above a 5,1100 BTU burner. The
burner
is controlled
by a precision
brass valve
which is capable
of being turned down to very
low heat levels. The smoker system may be used
alone ti)r low temperature
roasting and
smoking or in conjunction
_dth any
combination
of other burners.
The tray may also be filled with water to
produce
steam. Whether
smoking or steaming
the lid should remain closed as much as
possible to maximize
the eflect.
Tiles
Rotisserie
"XN
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Smoke flavor tray
Because of the location of the smoke flavor tray on 27" models,
the rotisserie burner acts as the burner for the smoke flavor tray.
Smoke flavor tray (36" and 48" models)
Wood chips
There are many wood chips available fi)r
purchase
and selection
is based on personal
taste. The most common
wood chips used are
mesquite
or hickoty. Mesquite
has a sweeter
taste and is commonly
used with pouhry and
seafi)od. Hickoty is best suited fin 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 of use.
Always soak the chips in water prior to putting
them into the tray. In the beginning
you may
want to use the HI position
to start the chips
smoking,
then reduce the heat to a lower level
to prevent them fiom 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 careflflly through
the top of
the grill area, or by pulling the tray out slightly.
To avoid steam burns, use caution when
adding water to a hot tray. Never completely
remove a hot tray.
During extended
roasting periods
it is normal
to add flesh wood chips to the tray several
times.
To minimize
the possibility of burns do not
remove the smoker tray when hot.
To liglzt the
smoker
burner
(o,z somemodeh)
Open the lid and remove the smoker tray. Locate
the burner
visually by looking through
the cut-
out in the valve panel. Push and turn the control
knob to the LITE position and immediately
turn the smoker rotaty ignitor knob (fi)r 36" or
48" cooking centers)
or the rotisserie
rotm y
ignitor knob (fi)r the 27" cooking centers)
until
the burner
is lit or 4 seconds pass. If the burner
doesn't ignite, wait 5 minutes ti)r any accumulated
gas to dissipate, then u y 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.
When using the smoker system in conjunction
with the optional
infiared
rotisserie
burner
you'll find it helpfifl to use the low setting r)f the
smoker burner
to minimize
the heat rising up to
the rotisserie
basting pan. Staggering
the meat
away fiom the smoker burner
also helps.
_
SMOKER
@-o+
IGn_O_
On 36" and 48" cooking centers
_
HOLD
to
SEC
W_IkE
LIR_I_6
ROTISSERIE
I_UlTOR
On 27" cooking centers
19
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