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The Smoker System
Stainless Steel Outdoor Cooking Center
Wood chips
There are many wood chips available for
purchase and selection is based on personal
taste. The most common wood chips used are
mesquite or hickory. Mesquite has a sweeter
taste and is commonly used with poultry and
seafood. Hickory is best suited for 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 from 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 carefully 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 fresh wood chips to the tray several
times.
To minimize the possibility of burns do not
remove the smoker tray when hot.
The smoke
flavor tray
(on some models)
For the 27² models, the 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 for adding a smoke flavor
to foods.
For the 36² and 48² models, the smoke flavor
tray is located above a 5,000 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 for low temperature roasting and
smoking or in conjunction with 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 effect.
Tiles
Rotisserie
burner
Smoke flavor tray
Smoke flavor tray (36² and 48² models)
To light the
smoker burner
(on some models)
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 rotary ignitor knob (for 36² or
48² cooking centers) or the rotisserie rotary
ignitor knob (for the 27² cooking centers) until
the burner is lit or 4 seconds pass. If the burner
doesn’t ignite, wait 5 minutes for any accumulated
gas to dissipate, then try 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 infrared rotisserie burner
you’ll find it helpful to use the low setting of the
smoker burner to minimize the heat rising up to
the rotisserie basting pan. Staggering the meat
away from the smoker burner also helps.
Because of the location of the smoke flavor tray on 27² models,
the rotisserie burner acts as the burner for the smoke flavor tray.
On 36² and 48² cooking centers
On 27² cooking centers
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