OPERATING INSTRUCTIONS | 17 |
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SEAR STATION™ BURNER MANUAL LIGHTING
DANGER
Failure to open the lid while igniting the barbecue’s burners, or not waiting 5 minutes to allow the gas to clear if the barbecue does not light, may result in an explosive
The Sear Station™ burner has an on or off control setting. To ignite the Sear Station™ burner you must first ignite the two adjacent main burners.
ARRÊTÉ | EN MARCHE |
OFF | ON |
APAGADO | ENCENDIDO |
B | A |
B. | A. |
OFF | ON |
ADJACENT MAIN BURNER SNAP IGNITION
Note: Each main burner control knob snap igniter creates a spark from the igniter electrode to the burner lighting tube.You generate the energy for the spark by pushing in the control knob and turning to“START/HI”.This will ignite each individual burner.
1)Open the lid.
2)Verify each adjacent Sear Station™ main burner is lit by visual inspection of a flame.
3)Put match in the match holder and strike match.
WARNING: Do not lean over open barbecue.
4)Insert match holder and lit match down through cooking grates and Flavorizer® bars to ignite the Sear Station™ burner.
5)Push the Sear Station™ control knob in and turn to the ON position.
WARNING: If the burner does not light, turn the burner control knob to “OFF” and wait 5 minutes to let the gas clear before you try again.
Note: See Maintenance for burner removal and cleaning procedure.
TO EXTINGUISH
Push in and turn each burner control knob clockwise to “OFF” position. Turn gas supply off at the source.
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* The grill illustrated may have slight differences than the model purchased.
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 down according to the times indicated in charts or recipes.
DANGER
Do not use any flammable fluid in the smoker to ignite the wood. This will cause serious bodily injury.
CLEANING THE SMOKER
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 “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.
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