24 | OPERATING INSTRUCTIONS |
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MANUALLY LIGHTING THE SIDE BURNER | MANUAL SIDE BURNER LIGHTING | |
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DANGER |
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Failure to open the lid while igniting the side burner, or not |
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waiting 5 minutes to allow the gas to clear if the side burner |
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does not light, may result in an explosive |
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cause serious bodily injury or death. |
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1) Open the side burner lid. |
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2) Check that the side burner valve is turned off (Push control knob in and turn |
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clockwise to ensure that it is in the “OFF” position) and all main burner control |
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valves are off (push in and turn clockwise). |
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3) Turn the gas supply valve on. |
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4) Put match in a match holder and strike match. |
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5) Hold match holder and lit match by either side of the side burner. |
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6) Push down and turn the side burner control valve to “HI”. |
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CAUTION: Side burner flame may be difficult to see on a |
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bright sunny day. |
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WARNING: If the side burner does not light: |
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a) Turn off the side burner control valve, main burners and gas supply |
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at source. |
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b) Wait 5 minutes to let the gas clear before you try again. |
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USING THE SMOKER |
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The smoker uses presoaked wood chips. For best results with faster cooking foods like |
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steaks, burgers and chops, etc., we recommend using fi ner wood chips because they |
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ignite and create smoke faster. For longer cooking foods such as roasts, chicken and |
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turkeys, etc., we recommend using larger wood chunks because they ignite slowly and |
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provide smoke for a longer period of time. As you gain experience in using your smoker, |
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we encourage you to experiment with different combinations of wood chips and chunks |
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to fi nd the smoke fl avor that best suits your taste. |
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To Use the Smoker |
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As a starting point, soak wood chips in water for at least 30 minutes before using. |
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(Wet wood will produce more smoke flavor.) Place a handful of wood chips or a few |
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larger chunks in the bottom of the smoker body (1). As you gain experience in smoking, |
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increase or decrease the amount of wood to suit your taste. |
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Note: Always grill with the lid closed to allow the smoke to fully penetrate the food. |
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Light the smoker burner by following the instructions for Lighting The Smoker Burner |
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After wood starts to smolder turn control knob to “LOW”. |
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Smoke will start in approximately 10 minutes and last as long as 45 minutes. If you |
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require more smoke fl avor, refi ll the smoker with wood chips and /or chunks. Keep the |
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lid of the grill closed while cooking. |
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Note: After refi lling smoker, smoke will take about 10 to 15 minutes to start again. |
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The smoker may be used to enhance meat, poultry and fi sh recipes. Cook with the lid |
| Cleaning the smoker | |
down according to the times indicated in charts or recipes. |
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| Before each use, empty the smoker of ash to allow proper air fl ow. | ||
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| Note: Smoking will leave a “smoke” residue on the surface of the smoker. This residue | |
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| cannot be removed and will not affect the function of the smoker. To a lesser degree a | ||
Do not use any flammable fluid in the smoker to ignite the |
| “smoke” residue will accumulate on the inside of your gas grill. This residue need not be | |
wood. This will cause serious bodily injury. |
| removed and will not adversely affect the function of your gas grill. | |
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