Weber S-660 manual Sear Station Burner Manual Lighting, Using the Smoker, To USE the Smoker

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OPERATING INSTRUCTIONS

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SEAR STATIONBURNER MANUAL LIGHTING

DANGER

Failure to open the lid while igniting the barbecue’s burners, or not waiting 5 minutes to allow the gas to clear if the barbecue does not light, may result in an explosive flame-up which can cause serious bodily injury or death.

The Sear Stationburner has an on or off control setting. To ignite the Sear Stationburner you must first ignite the two adjacent main burners.

ARRÊTÉ

EN MARCHE

OFF

ON

APAGADO

ENCENDIDO

B

A

B.

A.

OFF

ON

ADJACENT MAIN BURNER SNAP IGNITION

Note: Each main burner control knob snap igniter creates a spark from the igniter electrode to the burner lighting tube.You generate the energy for the spark by pushing in the control knob and turning to“START/HI”.This will ignite each individual burner.

1)Open the lid.

2)Verify each adjacent Sear Stationmain burner is lit by visual inspection of a flame.

3)Put match in the match holder and strike match.

WARNING: Do not lean over open barbecue.

4)Insert match holder and lit match down through cooking grates and Flavorizer® bars to ignite the Sear Stationburner.

5)Push the Sear Stationcontrol knob in and turn to the ON position.

WARNING: If the burner does not light, turn the burner control knob to “OFF” and wait 5 minutes to let the gas clear before you try again.

Note: See Maintenance for burner removal and cleaning procedure.

TO EXTINGUISH

Push in and turn each burner control knob clockwise to “OFF” position. Turn gas supply off at the source.

4

3

1

 

 

 

 

5

 

 

 

 

2

2

* The grill illustrated may have slight differences than the model purchased.

USING THE SMOKER

The smoker uses presoaked wood chips. For best results with faster cooking foods like steaks, burgers and chops, etc., we recommend using finer wood chips because they ignite and create smoke faster. For longer cooking foods such as roasts, chicken and turkeys, etc., we recommend using larger wood chunks because they ignite slowly and provide smoke for a longer period of time. As you gain experience in using your smoker, we encourage you to experiment with different combinations of wood chips and chunks to find the smoke flavor that best suits your taste.

TO USE THE SMOKER

As a starting point, soak wood chips in water for at least 30 minutes before using. (Wet wood will produce more smoke flavor.) Place a handful of wood chips or a few larger chunks in the bottom of the smoker body (1). As you gain experience in smoking, increase or decrease the amount of wood to suit your taste.

Note: Always grill with the lid closed to allow the smoke to fully penetrate the food. Light the smoker burner by following the instructions for Lighting The Smoker Burner After wood starts to smolder turn control knob to “LOW”.

Smoke will start in approximately 10 minutes and last as long as 45 minutes. If you require more smoke flavor, refill the smoker with wood chips and /or chunks. Keep the lid of the grill closed while cooking.

Note: After refilling smoker, smoke will take about 10 to 15 minutes to start again. The smoker may be used to enhance meat, poultry and fish recipes. Cook with the lid down according to the times indicated in charts or recipes.

DANGER

Do not use any flammable fluid in the smoker to ignite the wood. This will cause serious bodily injury.

CLEANING THE SMOKER

Before each use, empty the smoker of ash to allow proper air flow.

Note: Smoking will leave a “smoke” residue on the surface of the smoker. This residue cannot be removed and will not affect the function of the smoker. To a lesser degree a “smoke” residue will accumulate on the inside of your gas grill. This residue need not be removed and will not adversely affect the function of your gas grill.

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Contents GAS Grill Liquid Propane GAS Units only 2WARNINGSWARRANTY3 Exploded View S-660 Exploded View List S-660 General Instructions CleaningOperating StorageGeneral Specifications for Piping Install GAS SupplyGAS Instructions GAS Line PipingType of GAS What is Natural GAS?Leak Check Preparation Check for GAS Leaks Remove Control PanelCheck for GAS Leaks GAS InstructionsGAS Instructions Reinstall Control PanelSnap Ignition Operation Operating InstructionsMain Burner Snap Ignition LightingArrêté ApagadoPreheating Main Burner Manual LightingCovered Cooking LOWGrilling Tips & Helpful Hints Direct CookingIndirect Cooking Sear Station Burner Lighting Using the Sear StationAdjacent Main Burner Snap Ignition To USE the Sear StationApagado Encendido OFF To ExtinguishArrêté EN Marche Cleaning the Smoker Using the SmokerSear Station Burner Manual Lighting To USE the SmokerSmoker Burner Snap Ignition Lighting the Smoker BurnerManually Lighting the Smoker Burner Using the Rotisserie Important Safeguards Lighting the Rotisserie Burner CookingLighting Rotisserie Burner Rotisserie Burner Snap IgnitionOperating Instructions Handle Light Troubleshooting TroubleshootingProblem Check Cure Operating the Handle LightWeber SPIDER/INSECT Screens Rotisserie TroubleshootingMaintenance Replace Main Burners MAINTENANCE25Main Burner Cleaning Procedure Removing the Sear Station Burner 26MAINTENANCEAnnual Maintenance MAINTENANCE27Inspection and Cleaning of the SPIDER/INSECT Screens Burner Flame PatternPage Page WEBER-STEPHEN Products CO Integre Summit S-460 Integre Summit S-660 Pour les achats effectués aux États-Unis