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Using the Smoke-It-Tray
®
The Smoke-It-Tray
®
uses presoaked wood chips. For best results with faster cooking
foods like steaks, burgers and chops, etc., we recommend using fi ner 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 chips because they ignite
slowly and provide smoke for a longer period of time. As you gain experience in using
your Smoke-It-Tray
®
, we encourage you to experiment with different types of wood
chips and chunks to fi nd the smoke fl avor that best suits your taste.
To use the Smoke-It-Tray
®
As a starting point, soak wood chips in water for at least 30 minutes before using.
(Wet wood will produce more smoke fl avor.) Place a handful of wood chips in the
bottom of the Smoke-It-Tray
®
. 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.
ƽ WARNING
Make sure that grill is off and cool before handling cooking
grate and/or Smoke-It-Tray
®
.
Heating the Smoke-It-Tray
®
There are two methods for using your Smoke-It-Tray
®
:
(1) Place Smoke-It-Tray
®
above the Rotis-A-Grate
®
. Light the Rotis-A-Grate
®
. After
wood starts to smolder, turn control knob to “LO”.
(2) For a more smoky fl avor, remove one of the cooking grates and position the Smoke-
It-Tray
®
to the left or right side of cookbox. Light the burner closest to the Smoke-It-
Tray
®
. After wood starts to smolder, turn control knob to “LO”.
Smoke will start in approximately 10 minutes and last as long as 45 minutes. If you
require more smoke fl avor, refi ll the Smoke-It-Tray
®
with wood chips. Keep the lid of
the grill closed while cooking.
Note: After refi lling Smoke-It-Tray
®
, smoke will take about 10 to 15 minutes to start again.
ƽ DANGER
Do not use any flammable fluid in the Smoke-It-Tray
®
to
ignite the wood. This will cause serious bodily injury.
1
2
Flare Ups
Any time you cook fatty foods over an open fl ame, you can expect fl are ups. Flare
ups are caused by the fl ash which occurs when the natural juices fall on the heat
distribution plates. Controlled fl are ups give foods their delicious outdoor fl avor and
appearance. Excessive fl are ups may occur when your grill is not level or when cooking
fatty foods such as spare ribs and chicken parts, especially if the cooking temperature
is set too high. These fl are ups should be controlled or your food will burn, although it
will not burn nearly as much as you might think even in the direct fl ame.
ƽ WARNING: Do not spray or pour any liquid into the cooking
box to control flare ups. Doing so will void your warranty and
may damage the grill.
To help control fl are ups, we suggest using leaner cuts of meats and trimming excess
fat from the meats to be grilled. Also, your grill should be level. If fl are ups do occur,
use the “LO” control setting and relocate the meat on the cooking grid until the fl are
ups have subsided.
1. To prevent food from sticking to the grid, preheat the cooking surface with the hood
down for 10 minutes. Place the meat product on the grid and allow it to remain
there for at least half of the suggested grilling time.
When Using the Rotisserie
ƽ WARNING: The rotisserie motor must be stored indoors
when not in use. Do not leave it mounted on the grill.
1. When using the rotisserie, the hood must be closed except when basting.
2. Important: Always light rotisserie burner with the hood in the full open position.
NORMAL OPERATION
NORMAL OPERATION
Cleaning the Smoke-It-Tray
®
Before each use, empty the Smoke-It-Tray
®
of ash to allow proper air fl ow.
Note: Smoking will leave a “smoke” residue on the surface of the Smoke-It-Tray
®
. This residue
cannot be removed and will not affect the function of the Smoke-It-Tray
®
. 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.
2. It is unnecessary to keep fl ipping meat products— allow them to sear and seal in
their juices, then halfway through the cooking period and fl ip the meat product
onto its other side. When grilling chicken, always place the meat side on the grill
fi rst.
3. A light coating of oil applied to any of the meat products prior to grilling will also
help. The use of a commercial spray cooking product is also helpful. This spray
should only be used prior to lighting your grill but never during the cooking
period. Use of spray cooking product can leave a black stain on areas of your cook
grate. This is not harmful and does not affect cooking; however, if this becomes an
appearance problem, the best way to remove the discoloration is by placing the cook
grate in a self-cleaning oven during the clean cycle.
HELPFUL HINTS
HELPFUL HINTS