Masterbuilt MPG 300S Manual Del Usuario página 16

Operating Instructions
CONTROLLING FLARE-UPS AND GREASE FIRES:
• Flare-ups are a part of cooking meats on a gas grill. This adds to the unique flavor of cooking on a gas grill.
• Use caution when opening the lid as sudden fl are-ups may occur. Excessive flare-ups can over-cook your food
and cause a dangerous situation for you and your grill.
• Excessive flare-ups result from the build-up of grease in your grill. If this should occur, DO NOT pour water onto
the flames. This can cause the grease to splatter and could result in serious burns or bodily harm.
• If grease fire occurs while lid is open, leave lid open, turn burner knobs to "OFF", turn off LP cylinder valve. If
possible, relocate food to a different section of cooking grate and allow grease to burn out or smother the flames
with baking soda.
• If grease fire occurs while lid is closed, leave lid closed, because a sudden burst of air may increase flames. Turn
regulator knobs to "OFF" to allow grease to burn out.
TO MINIMIZE FLARE-UPS:
• Trim excess fat from meats prior to cooking.
• Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
• Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the drain hole in
the bottom and into grease cup/tray.
• Clean your grill and heat tent remove food residue frequently to minimize grease buildup.
TURNING OFF THE GRILL:
• Turn off the regulator control knob. NOTE: Remove propane cylinder from regulator when grill is not in use.
ADDING WOOD (Optional):
To add wood before cooking, simply fill the wood chip box with your choice of flavoring hardwood chips. The amount
and type of wood you use is entirely up to you. One full box is typically enough for 30 minutes of smoking. Once the
box is filled with wood, slide the box into the grill.
Note: We recommend soaking the wood chips in a bowl of water for at least 20 minutes to help produce more smoke
and to help prevent wood chips from burning up to fast.
CAUTION: The wood chip box gets very hot. Always use protective mitts when handling hot components. To add
wood chips while smoking, pull out the wood chip box from the grill. Dump the wood chip ash in a metal container
(Preferably with water) to extinguish the wood chip ash. (Note: The wood chip box lid will stay on the wood chip box
when dumping the ash) Refill the wood chip box with wood chips, close the lid and slide the wood chip box back into
the grill.
Note: We recommend turning off the smoke burner
while using the main burners to help prevent
the wood chips from catching on fire.
CAUTION: The wood chip box gets very hot.
Always use protective mitts when
handling hot components.
USING FLAVORED WOOD (Optional):
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
• Most Fruit or nut tree woods produce excellent smoke flavoring.
• Do not use resinous woods such as pine or plywood. These usually produce unpleasant flavoring.
• Experiment with different types and quantities of wood chips. Different wood can also be mixed.
• To produce more smoke and to prevent fast burning, presoak the wood chips in a separate bowl of water for at
least 20 minutes, or wrap the chips in perforated aluminum foil.
• Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first hour is typically
not necessary unless extra smoke flavoring is desired.
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