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Smoke Cooking Tips
13
Step 4
Open the air shutter approximately 1" to 2" and smokestack damper half way.
With lid open, stand back and carefully light charcoal and allow to burn until
covered with a light ash (ap prox i mate ly 20 minutes).
WARNING: Charcoal lighting fluid must be allowed to com plete ly burn off prior
to closing firebox lid (approximately 20 minutes). Failure to do this
could trap fumes from charcoal lighting fluid in grill and may result in
a flash-fire or explosion when lid is opened.
NOTE:
To extend the life of your grill, make sure that hot coals and wood do
not touch the walls of grill.
IF USING LIGHTER FLUID, PROCEED TO STEP 6
If using pre-treated charcoal, follow all manufacturer's warnings and instructions
regarding the use of their product. Start with 3.5 pounds of charcoal. Open the
air shutter approximately 1" to 2" and smokestack damper halfway.
Step 5
With grill lid open, stand back and carefully light charcoal and allow to burn until
covered with a light ash (ap prox i mate ly 20 minutes). When charcoal is burning
strong, carefully place hot coals in center of charcoal grate.
Step 6
With coals burning well, carefully add wood chunks using long cook ing tongs
(see "Fla vor ing Wood" and "Adding Charcoal/Wood During Cooking" sections of
this
man u al.)
Step 7
Place food on cooking grills in cooking chamber and close lid.
Step 8
The ideal smoking temperature is between 175°F and 250°F. For large cuts of
meat, allow approximately one hour of cooking time per pound of meat. Always
use a meat thermometer to ensure food is fully cooked before removing from
grill.
Step 9
Allow grill to cool completely, then follow instructions in the
"After-Use Safety" and "Proper Care & Maintenance" sections of this manual.
During the smoking process, avoid the temptation to open lid to check food.
Opening the lid allows heat and smoke to escape, making ad di tion al cooking
time necessary.
Food closest to the heat source will cook and brown faster. Rotate food midway
through the cooking cycle. If food is excessively browned or flavored with
smoke, wrap food in aluminum foil after the first few hours of smoking. This will
allow food to continue cooking without further browning or smoke flavoring.
When cooking fish or extra lean cuts of meat, you may want to try water
smoking to keep the food moist. Before starting a fire, place charcoal grate on
right side of cooking chamber. Use a flat bottom metal pan shallow enough to
fit between charcoal grate and cooking grills as a water pan. Set the metal pan
on charcoal grate under food and cooking grills. Fill with water or marinade until
2/3 full.
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