Step 5
Place cooking grill on grill support lips. Use charcoal grate adjusters to position charcoal grate to desired cooking level.
WARNING: Always wear oven mitts/gloves when adjusting cooking levels to protect your hands from burns.
Step 6
Place food on cooking grill and close grill lid. By closing the side air vents more, the burning intensity is slowed. Always use a meat thermometer to ensure food is fully cooked before removing from grill.
Step 7
Allow grill to cool completely, then follow instructions in the
To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor producing wood such as hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use resinous wood such as pine as it will produce an unpleasant taste.
Wood chunks or sticks 3" to 4" long and 1" to 2" thick work best. Unless the wood is still green, soak the wood in water for 30 minutes or wrap each piece in foil and tear several small holes in the foil to produce more smoke and prevent the wood from burning too quickly. A lot of wood is not required to obtain a good smoke flavor. A recommended amount for the Professional Grill is 5 to 6 wood chunks or sticks. Experiment by using more wood for stronger smoke flavor or less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the cooking process. However, it may be necessary when cooking very large pieces of food. Follow instructions and cautions in the “Adding Charcoal/Wood During Cooking” section of this manual to avoid injury while adding wood.
Flavoring Wood
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