Using The Smoker System - DCS BG36-BQARN Use And Care Manual

Using The Smoke r System
The smoker system on each grill consists of a stainless steel slide
out tray which is positioned above a 5,000 Btu/hr burner. The
burner is controlled by a precision brass valve which is capable of
being turned down to very low heat levels. The system may be
used alone for low temperature roasting and smoking or in
conjunction with any combination of other burners. When using
the smoker system in conjunction with the optional infrared
rotisserie burner you'll find it helpful to use the low setting of the
smoker burner to minimize the heat rising up to the rotis basting
pan. Staggering the meat away from the smoker burner also helps.
To minimize burn potential do not remove the smoker tray
when hot.
TO LIGHT THE SMOKER BURNER:
Open the lid and remove the smoker tray. Locate the burner
visually by looking through the cut-out in the valve panel. Push and
turn the control knob to the "Lite" position and immediately push
and hold ignition button until the burner is lit or 4 seconds pass. If
the burner doesn't ignite wait 5 minutes for any accumulated gas
to dissipate then try again. If the burner will not light after several
attempts, wait 5 minutes then match light using a long stemmed
match or lighter through the cut-out in the valve panel. Once lit, fill the smoker tray and replace.
WOOD CHIPS:
There are many wood chips available for purchase and selection is based on personal taste. The most
common wood chips used are mesquite or hickory. Mesquite has a sweeter taste and is commonly
used with poultry and seafood. Hickory is best suited for red meats. Use of oak, cherry, maple, aspen
or apple is also common while aromatic herbs like sage, bay leaves, thyme or basil may also be used.
Always soak the chips in water prior to putting them into the tray. To start, you may want to
use the "HI" position to start the chips smoking, then reduce the heat to a lower level to prevent them
from drying out and flaming. If the wood chips do flame up, add a small amount of water to extinguish
the flame. This should be done carefully through the top in the grill area, or by pulling the tray out
slightly. Use caution when adding water to a hot tray to avoid steam burns, and never
completely remove a hot tray. The tray may also be filled with water to produce steam. Whether
smoking or steaming the lid should remain closed as much as possible to maximize the effect. During
extended roasting periods it is normal to add fresh wood chips to the tray several times.
FIG. 15 36 / 48 Grill Smoker System
FIG. 16
18