The Smoker System
Stainless Steel Outdoor Cooking Center
The smoke flavor tray
(on some models)
For the 27″ models, the smoke flavor tray is located directly beneath the rotisserie burner. It is a stainless steel tray which is designed to hold wood chips or herbs for adding a smoke flavor to foods.
For the 36″ and 48″ models, the smoke flavor tray is located above a 5,000 BTU burner. The burner is controlled by a precision brass valve
Rotisserie burner
Tiles
Smoke flavor tray
which is capable of being turned down to very low heat levels. The smoker system may be used alone for low temperature roasting and smoking or in conjunction with any combination of other burners.
The tray may also be filled with water to produce steam. Whether smoking or steaming the lid should remain closed as much as possible to maximize the effect.
Because of the location of the smoke flavor tray on 27″ models, the rotisserie burner acts as the burner for the smoke flavor tray.
Smoke flavor tray (36″ and 48″ models)
Wood chips
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 may also be of use.
Always soak the chips in water prior to putting them into the tray. In the beginning you may want to use the HI position to start the chips smoking, then reduce the heat to a lower level to prevent them from drying out and flaming.
If the wood chips do flame up, add a small amount of water to extinguish the flame. This should be done carefully through the top of the grill area, or by pulling the tray out slightly.
To avoid steam burns, use caution when adding water to a hot tray. Never completely remove a hot tray.
During extended roasting periods it is normal to add fresh wood chips to the tray several times.
To minimize the possibility of burns do not remove the smoker tray when hot.
To light the smoker burner
(on some models)
Open the lid and remove the smoker tray. Locate the burner visually by looking through the cut- out in the valve panel. Push and turn the control knob to the LITE position and immediately turn the smoker rotary ignitor knob (for 36″ or 48″ cooking centers) or the rotisserie rotary ignitor knob (for the 27″ cooking centers) 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 long stemmed match or lighter through the
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.
On 36″ and 48″ cooking centers
On 27″ cooking centers
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