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SEAR STATION'" BURNER MANUAL MGHTING
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 flame=up
which can cause serious
bodily injury or death.
The Sear Station" burner has an on or off control setting. To ignite the Sear Station
TM
burner you must first ignite the two adjacent main burners.
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 bume_
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.
z_ 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
TM
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.
ARRI_T¢
EN MARCHE
OFF O
O
ON
APAGADO
ENCENDIDO
*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.
(1)
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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