Manual

Tile Smoker System
Stai_[('ss Steel O_d(h>or Coot_i_g" Ce_ter
The smoke
flavor tray
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For the 27" models, tile 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 tot adding a smoke
flavor to fi)ods.
For the 36" and 48" models, the smoke flavor
tray is located above a 5,1100 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 ti)r low temperature roasting and
smoking or in conjunction _dth 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 eflect.
Tiles
Rotisserie "XN I
[ k'_ Smoke flavor tray
Because ofthe location of the smoke flavor tray on 27" models,
the rotisserie burner acts as the burner for the smoke flavor tray.
Smoke flavor tray (36" and 48" models)
Wood chips There are many wood chips available fi)r
purchase and selection is based on personal
taste. The most common wood chips used are
mesquite or hickoty. Mesquite has a sweeter
taste and is commonly used with pouhry and
seafi)od. Hickoty is best suited fin 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 fiom 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 careflflly 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 flesh wood chips to the tray several
times.
To minimize the possibility of burns do not
remove the smoker tray when hot.
To liglzt the
smoker burner
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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 rotaty ignitor knob (fi)r 36" or
48" cooking centers) or the rotisserie rotm y
ignitor knob (fi)r the 27" cooking centers) until
the burner is lit or 4 seconds pass. If the burner
doesn't ignite, wait 5 minutes ti)r any accumulated
gas to dissipate, then uy 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 infiared rotisserie burner
you'll find it helpfifl to use the low setting r)f the
smoker burner to minimize the heat rising up to
the rotisserie basting pan. Staggering the meat
away fiom the smoker burner also helps.
_ SMOKER
@-o+
IGn_O_
On 36" and 48" cooking centers
_ HOLD to SEC W_IkE LIR_I_6
ROTISSERIE
I_UlTOR
On 27" cooking centers
19