24 | OPERATING INSTRUCTIONS |
|
|
MANUALLY LIGHTING THE SIDE BURNER | MANUAL SIDE BURNER LIGHTING | ||
|
| ||
| DANGER |
| |
Failure to open the lid while igniting the side burner, or not |
| ||
waiting 5 minutes to allow the gas to clear if the side burner |
| ||
does not light, may result in an explosive |
| ||
cause serious bodily injury or death. |
| ||
1) Open the side burner lid. |
| ||
2) Check that the side burner valve is turned off (Push control knob in and turn |
| ||
clockwise to ensure that it is in the “OFF” position), turn all burners not being used |
| ||
to the “OFF” position (push in and turn clockwise). |
| ||
3) Turn the gas supply valve on. |
| ||
4) Put match in a match holder and strike match. |
| ||
5) Hold match holder and lit match by either side of the side burner. |
| ||
6) Push down and turn the side burner control valve to “HI”. |
| ||
CAUTION: Side burner flame may be difficult to see on a |
| ||
bright sunny day. |
| ||
WARNING: If the side burner does not light in five (5) |
| ||
seconds: |
| ||
a) | Turn off the side burner control valve, main burners |
| |
| and gas supply at source. |
| |
b) Wait 5 minutes to let the gas clear before you try |
| ||
| again. |
| |
USING THE SMOKER |
| ||
The smoker 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 chunks because they ignite slowly and |
| ||
provide smoke for a longer period of time. As you gain experience in using your smoker, |
| ||
we encourage you to experiment with different combinations of wood chips and chunks |
| ||
to find the smoke flavor that best suits your taste. |
| ||
TO USE THE SMOKER
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 or a few larger chunks in the bottom of the smoker body (1). 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.
Light the smoker burner by following the instructions for Lighting The Smoker Burner
After wood starts to smolder turn control knob to “LOW”.
Smoke will start in approximately 10 minutes and last as long as 45 minutes. If you require more smoke flavor, refill the smoker with wood chips and /or chunks. Keep the lid of the grill closed while cooking.
Note: After refilling smoker, smoke will take about 10 to 15 minutes to start again.
The smoker may be used to enhance meat, poultry and fish recipes. Cook with the lid CLEANING THE SMOKER down according to the times indicated in charts or recipes.
Before each use, empty the smoker of ash to allow proper air flow.
Note: Smoking will leave a “smoke” residue on the surface of the smoker. This residue
cannot be removed and will not affect the function of the smoker. To a lesser degree a
DANGER“smoke” residue will accumulate on the inside of your gas grill. This residue need not
Do not use any flammable fluid in the smoker to ignite the wood. This will cause serious bodily injury.
be removed and will not adversely affect the function of your gas grill.
WWW.WEBER.COM®
