Ducane 3400 owner manual Helpful Hints, Smoke-It-Tray, Flare UPS, When Using the Rotisserie

NORMAL OPERATION

THE SMOKE-IT-TRAY®

The Smoke-It-Tray®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 chips because they ignite slowly and provide smoke for a longer period of time. As you gain experience in using your Smoke-It-Tray®, we encourage you to experiment with different types of wood chips and chunks to find the smoke flavor that best suits your taste.

TO USE THE SMOKE-IT-TRAY®

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 in the bottom of the Smoke-It-Tray®. 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.

WARNING

Make sure the grill is off and cool before handling cooking grate and/or Smoke-It-Tray®.

Heating the Smoke-It-Tray®

There are two methods for using your Smoke-It-Tray®:

1)Place Smoke-It-Tray®above the Rotis-A-Grate®. Light the Rotis-A-Grate®. After wood starts to smolder, turn control knob to “LO”.

2)For a more smoky flavor, remove one of the cooking grates and position the Smoke-It-Tray®to the left or right side of cookbox. Light the burner closest to the Smoke-It-Tray®. After wood starts to smolder, turn control knob to “LO”.

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

Note: After refilling Smoke-It-Tray®, smoke will take about 10 to 15 minutes to start again.

DANGER

Do not use any flammable fluid in the Smoke-It-Tray®to ignite the wood. This will cause serious bodily injury.

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Cleaning the Smoke-It-Tray®

Before each use, empty the Smoke-It-Tray®of ash to allow proper air flow.

Note: Smoking will leave a “smoke” residue on the surface of the Smoke-It-Tray®.This residue cannot be removed and will not affect the function of the Smoke-It-Tray®. 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.

HELPFUL HINTS

FLARE UPS

Any time you cook fatty foods over an open flame, you can expect flare ups. Flare ups are caused by the flash which occurs when the natural juices fall on the heat distribution plates. Controlled flare ups give foods their delicious outdoor flavor and appearance. Excessive flare ups may occur when your grill is not level or when cooking fatty foods such as spare ribs and chicken parts, especially if the cooking temperature is set too high. These flare ups should be controlled or your food will burn, although it will not burn nearly as much as you might think even in the direct flame.

WARNING: Do not spray or pour any liquid into the cooking box to control flare ups. Doing so will void your warranty and may damage the grill.

To help control flare ups, we suggest using leaner cuts of meats and trimming excess fat from the meats to be grilled. Also, your grill should be level. If flare ups do occur, use the “LO” control setting and relocate the meat on the cooking grid until the flare ups have subsided.

1)To prevent food from sticking to the grid, preheat the cooking surface with the hood down for 10 minutes. Place the meat product on the grid and allow it to remain there for at least half of the suggested grilling time.

2)It is unnecessary to keep flipping meat products— allow them to sear and seal in their juices, then halfway through the cooking period flip the meat product onto its other side. When grilling chicken, always place the meat side on the grill first.

3)A light coating of oil applied to any of the meat products prior to grilling will also help. The use of a commercial spray cooking product is also helpful. This spray should only be used prior to lighting your grill but never during the cooking period. Use of spray cooking products can leave a black stain on areas of your cook grate. This is not harmful and does not affect cooking; however, if this becomes an appearance problem, the best way to remove the discoloration is by placing the cooking grate in a self-cleaning oven during the clean cycle.

WHEN USING THE ROTISSERIE

WARNING: The rotisserie motor must be stored indoors when not in use. Do not leave it mounted on the grill.

1)When using the rotisserie, the hood must be closed except when basting.

2)Important: Always light rotisserie burner with the hood in the full open position.

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