DCS BGB" Series USING THE SMOKER SYSTEM

The smoker system on each grill consists of a stainless steel slide out tray

which is positioned above a 3,500 Btu/hr burner. The burner is controlled by

aprecision brass valve which is capable of being turned down to very low

heat levels. The system may be used alone for low temperature roasting and

smoking or in conjunction with any combination of other burners. When

using the smoker system in conjunction with the optional infrared rotisserie

burner, you’ll find it helpful to use the low setting of the smoker burner to

minimize the heat rising up to the rotisserie basting pan. Staggering the

meat away from the smoker burner also helps.

To minimize burn potential do not completely remove the smoker tray when

hot.

Open the lid and remove the smoker tray. Locate the burner visually by

looking through the cut-out in the valve panel. Push and hold the ignition

button, turn the control knob to the “HI”position until the burner is lit or 4

seconds pass. If the burner doesn’t ignite, wait 5 minutes for any

accumulated gas to dissipate, then try again. If the burner will not light

after several attempts, wait 5 minutes, then match light using a paper book

match through the cut-out in the valve panel. Once lit, fill the smoker tray

and replace.

There are many wood chips available for purchase and selection is based on

personal taste.The most common wood chips used are mesquite or hickory.

Mesquite has a sweeter taste and is commonly used with poultry and seafood. Hickory is best suited for red

meats. Use of oak, cherry, maple, aspen or apple is also common while aromatic herbs like sage, bay leaves,

thyme or basil mayalso be used. Soaking the chips in water before using them will help ensure the wood chips

smoke and do not flame up. To start, you may want to use the “HI” position to start the chips smoking, then

reducethe heat toalower level to prevent them from drying out and flaming. If the wood chips do flame up,

add a small amountof water to extinguish the flame. This should be done carefully through the top in the grill

area, or by pulling the tray out slightly. Use caution when adding water to a hot tray to avoid steam burns, and

never completely remove a hot tray. When smoking, the lid should remain closed as much as possible to

maximize the effect. During extended roasting periods it is normal to add fresh wood chips to the tray several

times.

USING THE SMOKER SYSTEM

FIG. 31 36 / 48 Grill Smoker System

FIG. 32