Smoke Cooking Tips

Lower Charcoal Tray Level

(Smoking)

Step 5

With coals burning well, carefully add wood chunks using long cook- ing tongs (see “Flavoring Wood” and “Adding Charcoal/Wood During Cooking” sections of this manual.)

Step 6

Place cooking grill on grill support lips. Use charcoal tray adjusters to position charcoal tray to lowest level.

WARNING: Always wear oven mitts/gloves when adjusting cooking levels to protect your hands from burns.

Step 7

Place food on right side of cooking grill and close lid. Adjust the side air vents to regulate cooking temperature.

NOTE: Do not fully close side air vents and lid unless trying to cool the grill down or suffocate a flame.

Step 8

By closing the side air vents more, the burning intensity is slowed and smoke is contained within the grill, imparting more smoke flavor to food. The ideal smoking temperature is between 175°F and 250°F or “IDEAL” reading on the heat gauge.

Step 9

For large cuts of meat, allow approximately one hour of cooking time per pound of meat. Always use a meat thermometer to ensure food is fully cooked before removing from grill.

Step 10

Allow grill to cool completely, then follow instructions in the

“After-Use Safety” and “Proper Care & Maintenance” sections of this manual.

During the smoking process, avoid the temptation to open lid to check food. Opening the lid allows heat and smoke to escape, making addi- tional cooking time necessary.

Food closest to the charcoal will cook and brown faster. Rotate food midway through the cooking cycle. If food is excessively browned or flavored with smoke, wrap food in aluminum foil after the first few hours of smoking. This will allow food to continue cooking without further browning or smoke flavoring.

When cooking fish or extra lean cuts of meat, you may want to try water smoking to keep the food moist. Before starting a fire, place charcoal tray to lowest level. Use a flat bottom metal pan shallow enough to fit between charcoal grate and cooking grill as a water pan. Set the metal pan on charcoal grate under food and cooking grill. Fill with water or marinade until q full. Build your fire on the opposite side of water pan.

CAUTION: Always use oven mitts/gloves to protect your hands. Liquid in water pan will be extremely hot and can scald or burn. Always allow liquid to cool completely before handling. Do not allow liquid to completely evaporate from water pan.