Table of Contents
Advertisement
8.
FIRE CHAMBER: The fire chamber is behind the fire door and is the area where the charcoal is burning.
9.
FIRE DOOR LATCH: When the fire door is raised into the open position, the fire door latch keeps it from
closing. Release the latch to close the fire door. Wear insulated protective gloves when operating the fire
door latch. Always hold onto the door with one hand while releasing the latch with the other hand.
10.
FIRE GRATE: Charcoal in the charcoal chute rests on the fire grate. Ensure the fire grate is in position
before loading charcoal.
11.
ASH PAN: The ash pan collects the ash from the burning charcoal above. Wood chunks (not chips) are
placed in the ash pan to generate smoke. Use insulated protective gloves and the ash pan tool when
handling the ash pan.
12.
ASH PAN TOOL: The ash pan tool is used for handling the hot ash pan. Wear insulated protective gloves
when working with the ash pan and tool. For convenience, the ash pan tool hangs on the computer
bracket when not in use.
18
13.
SMOKE TUBE: The smoke tube connects the fire chamber to the cooking area, transferring heat and
smoke into the pit.
14.
HEAT DIFFUSER: The heat diffuser distributes heat and smoke within the pit. Ensure the heat diffuser is
pushed all the way into the pit and is touching the back wall.
15.
GREASE PAN: The grease pan collects drippings inside the pit. Clean the grease pan after every cooking
session in order to avoid the potential of grease fires inside the pit.
16.
PIT SHELVES: Three stainless steel pit shelves are included. Food is placed directly onto the shelves for
smoking. The shelves are adjustable.
1.800.868.1699
16
15
14
13
12
9
10
8
11
11
Advertisement
Table of Contents
