Idiomas disponibles
Idiomas disponibles
OPERATING INSTRUCTIONS (CONTINUED)
1. Remove lid, cooking grids, and water pan. Set aside.
2. Make sure charcoal pan is empty and secure.
3. Arrange charcoal briquettes or other fuel on the charcoal pan (Figure 3).
WARNING: The maximum charcoal weight of firebody to be used at once is 2.2 lbs / 1 kg.
4. Light per instructions on fuel package.
5. Allow charcoal to burn until covered with a lite ash prior to
closing door and placing lid on smoker.
Note: If using flavored wood, follow instructions on flavored
wood packaging.
W CAUTION:When using a liquid starter, always check charcoal pan before lighting. Fluid can
collect in the charcoal pan and could ignite, resulting in a fire.
W CAUTION:Never add lighting fluid to hot or even warm coals as flashback may occur causing
serious injury or damage to property.
Turning Off
1. Allow charcoal to completely extinguish itself.
W WARNING: Do NOT use water to extinguish. This can
be dangerous and cause damage.
2. Dispose of the ashes in a proper location.
Controlling Flare-ups:
W CAUTION: Do NOT use water on a grease fire. This can
cause the grease to splatter and could result in serious
burns, bodily harm or other damage.
W CAUTION: Do NOT leave grill unattended while
preheating or burning off food residue. If grill has not
been cleaned, a grease fire can occur that may damage
the product.
W WARNING: When cooking, fire extinguishing materials should be readily accessible. In the event of an oil/grease
fire, use a type BC dry chemical fire extinguisher or smother with dirt, sand or baking soda. Do NOT attempt to
extinguish with water.
Flare-ups are a part of cooking meats on a grill and add to the unique flavor of grilling.
Excessive flare-ups can over-cook your food and be dangerous.
Important: Excessive flare-ups result from the build-up of grease in the bottom of your grill.
If a grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid as sudden flare-ups may
occur.
If excessive flare-ups occur, do NOT pour water onto the flames.
Minimize Flare-ups:
1. Trim excess fat from meats prior to cooking.
2. Cook high fat content meats indirectly.
3. Ensure that your grill is on a hard, level, non-combustible
surface.
Smoking Instructions
1. Light smoker per "Lighting Instructions" in this manual.
2. While wearing protective gloves, carefully place water pan on
water pan brackets. (Figure 4)
3. While wearing protective gloves, carefully fill water pan with
water or marinade to 1 in. (2.54 cm) below the water pan rim.
(Figure 5). Do not fill past "Max Fill Line".
Note: Water pan holds 2 quarts of liquid and will last about 2 –
3 hours when smoker is in use.
4. While wearing protective gloves, carefully remove the smoker
lid. Make sure to open the lid away from you. This will allow the
steam to escape away from you.
5. While wearing protective gloves, carefully place cooking grid on
the lower cooking grid supports. (Figure 6).
6. While wearing protective gloves, carefully place food in a single
layer and evenly spaced on the lower cooking grid.
7. While wearing protective gloves, carefully place other cooking grids on upper cooking grid supports. (Figure 6).
8. While wearing protective gloves, carefully place the food in a single layer and evenly spaced on the upper cooking grids.
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Figure 3
Figure 4
Figure 5
MAX:
1 in
