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Page 15
USING THE SMOKER
1. Soak wood chips in water as directed on the package. This may take as long as 30 minutes.
2. Prepare the food for cooking on the grill or rotisserie.
3. Once chips are soaked, fill back half of tray.
4. Light smoker burner according to directions on Page 12, then close tray.
5. Set smoker control to the HI setting.
6. Light the grill or rotisserie according to the directions on Page 12.
7. Add a handful of soaked chips every 15-20 minutes.
Do not pull drawer out completely to avoid spilling hot embers. Open about 12 inches
only.
8. Turn smoker to medium if chips burn away too quickly.
9. After cooking is complete, let the appliance cool before cleaning. To remove ashes, simply remove
the tray by sliding it forward.
Wood Chip
Smoker
Tray
GENERAL SMOKER INFORMATION
• The Smoker is used with the hood down and in combination with the grill or rotisserie.
WARNING: Never block vent opening at rear of hood. Use with the vent
opening blocked will result in damage to the unit and may cause a fire or injury.
• The smoker is used to enhance flavors.
• The smoker tray is designed for small size wood chips.
• The type of wood chips (mesquite, hickory, etc.) will determine the smoke flavor.
• The amount of chips, flame setting and length of cooking time determine the degree of smoke
flavor.
• Always soak wood chips in water prior to using in the smoker tray.
• Additional chips can be added every 15 minutes to the back of the tray during cooking to
maintain continuous smoke.