Using Other Features Of The Grill - Signateur 1500131 Instrucciones De Ensamble Y Cuidado

THE SMOKER BOX:
• In manufacturing and preserving the components of your smoker, oil residue may be present on the burner
and cooking surfaces of your smoker.
• Before cooking on your smoker for the first time you should preheat it for 15 minutes on "HIGH" to burn off these residual oils.
ADDING WATER:
Place the wood chips and water pan into the rack at the bottom of the smoker. To add water before cooking, simply fill the water pan with
water up to 1.27 cm /0.5 in below the rim. To add water while the smoker is hot, wear oven mitts and slowly pull water pan and support
rack forward 5.08 - 7.62 cm/2 in- 3 in. Add water to water pan and slowly push water pan and support rack back in place. Use caution as
water and grease drippings will be extremely hot and severe burns could result from contact with hot water grease drippings.
DO NOT pull the water pan out beyond the support racks.
WARNING:
Water pan should always be used when smoking. Do not allow liquid
in water pan to completely evaporate. Check water ever 2 hours and
add water if level is low (a sizzling sound may indicate a need for water).
Cooking Tip:
• To make adding water easier and safer, leave pan & racks in place and use a clean watering can with a long spout.
ADDING WOOD CHIPS:
To add wood chips before cooking, simply fill the wood chip
pan with your choice of flavoring hardwood chips. The amount
and type of wood you use is entirely up to you. One full pan is
typically enough for several hours of smoking. Once the pan is
filled, set the pan in the smoker and cover with lid.
To add wood chips while cooking, we recommend using tongs
or long handled pliers to remove the pan lid and to place the
pieces into the wood chip pan without removing the pan. It is
not recommended to remove the wood chip pan while the
smoker is in operation, as burns from hot water may result.
CAUTION:
The wood chip/water pan and lid get very hot.
Avoid handling them while in use. Always wear
protective oven mitts when handling hot components.
Cooking Tips – Flavoring wood:
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
• Most fruit or nut tree woods produce excellent smoke flavoring.
• Do not use resinous woods such as pine or plywood. These usually produce unpleasant flavoring.
• Let your taste be your guide – experiment with different types and quantities of wood chunks, chips, or sticks.
You can even mix woods.
• To produce more smoke and to prevent fast burning, pre-soak the wood chips in a separate bowl of water for at least
20 minutes, or wrap the chips in perforated aluminum foil.
• Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first hour is typically not
necessary unless extra smoke flavoring is desired.
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USING OTHER FEATURES OF THE GRILL: