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The smoker drawer consists of a stainless steel slide out drawer positioned near the front. A
smoker burner in the unit has also been designed for easy use.
After deciding which wood chips to use (see chart below), soak them thoroughly in water, then
place them into the drawer. Light the smoker burner by first rotating the gas control knob to the
LITE or HIGH position; push igniter button. Set gas control knob to HIGH setting for 5 to 10
minutes to initiate smoking. Lower the flame to desired setting, then place meat on the grill. The
specially designed smoker will smoke the wood while the grill cooks the food. Keeping the grill
lid closed as much as possible will maximize the smoking effect.
If the wood chips do flame up, add a small amount of water to extinguish the flame. This should
be done carefully by pulling the drawer out slightly. Use caution when adding water to a hot
drawer to avoid steam burns, and never completely remove a hot drawer.
The drawer 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 effect.
During extended roasting periods it is normal to add fresh wood chips to the drawer
several times.
Wood Type Characteristics and Use
Alder A medium, tart smoke taste. Superb on salmon and other fish, chicken or game.
Maple Sweet, hearty smoke flavor. Best with fish, jerky or bacon.
Apple A light, sweet flavor. Superb with poultry, ham or sausages.
Hickory Heavy smoke flavor. Best with beef, pork or game.
Mesquite A light smoke flavor. Best with fish, poultry or beefs.
Oak Heavy smoke flavor. Best with beef, lamb or pork.
Pecan A rich, sweet, versatile flavor. Can be used with anything.
Grapevine A strong smoke flavor. Best with beef or poultry
USING THE SMOKER DRAWER
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