Owners Manual

USING YOUR GRILL – Smoker/Steamer Box
Smoker/Steamer Box
Adding the smoker box to your cooking experience
creates a unique flavorful experience to your food.
Use it for either a smoker box with wood chips, or
by filling with Water it becomes a steamer box.
While in use, remember to close the hood, with
the knobs set to LOW, for maximum results. There
are many different wood chips available on the
market, the most common ones are mesquite and
hickory. Just remember to soak the chips for 30
minutes prior, for best results.
HOW TO SMOKE:
1. Fill the smoker box with thoroughly
soaked and drained wood chips.
2. Place the smoker box on the burner.
3. Place the smoker under the
cooking grates, close the hood
and set the smoker burner to
high. Smoke should begin in
about 5-7 minutes.
One tray of wood chips will usually last about one hour. During
extended grilling, chips may need to be added several times.
Lift the box only partially out of the grill to add chips while in
use. Never remove the hot smoker tray completely from the
grill. To improve smoke performance, keep the hood closed as
much as possible while food is grilling, turn heat to Med-Low
setting with hood closed.
TYPES OF WOOD CHIPS TO USE:
Alder: Medium, tart smoke flavor. Excellent on fish, chicken.
Maple: Sweet, hearty smoke flavor. Best with fish, jerky or bacon.
Apple: Light, sweet smoke flavor. Superb with poultry, ham or sausage.
Hickory: Heavy smoke flavor. Best with beef, pork.
Mesquite: Light smoke flavor. Excellent on fish, poultry or beef.
Oak: Heavy smoke flavor. Best with beef, lamb or pork.
Pecan: Rich, sweet, versatile flavor. Good with any grilled food.
Grapevine: Strong smoke flavor. Best with beef or poultry.
Indirect Cooking
Indirect cooking is the process of cooking your
food without the heat source directly under your
food. You can sear meats over a high flame on one
side of the grill while slow cooking on the other
side of the grill. It is like cooking in a oven and is
generally used for larger cuts of meats, but can
also be used for cooking foods that are prone to
flare ups. Indirect Cooking will result in tender
foods every time you grill.
Turn the Far-Left Valve on Medium Heat – while
placing your food items in Zone Three, or Zone
Five.
Indirect Cooking
Indirect cooking is the process of
cooking your food without the
heat source directly under your
food. You can sear meat over a
high flame on one side of the grill
while slow cooking on the other
side of the grill – works great with
smoking or steaming also. Fill
your Smoker Box with Vinaigrette,
Water, and Sliced Lemons for a
for exquisite chef style grilling.
Indirect Cooking will result in
tender food every time you grill.
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