MODEL AND PARTS IDENTIFICATION
Owner’s Manual
Wood Chip Smoker
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com
9
Wood Chip Smoker
DESCRIPTION
ARWCS-36
Top Burners
6
Smoker Burners
2
Knobs
8
Radiants
6
Smoker Tubes
5
Registration Card
1
Use and Care Manual
1
Top Burners:
The American Range Wood Chip Smoker broiler section is designed with six burners –
paired and power optimized to create perfect surface temperatures for Steak, Chicken and Fish zones.
If fine control of the grate temperatures is required, the power at the burner pairs can be easily reduced
– by just turning the knobs. If fact, depending on your kitchen installation and restaurant operating
characteristics, cool or hot edge effects on the grates can be reduced – and zone temperatures
expanded to suit volume demand for "afternoon Chicken specials" – for example, matching the Steak
surface and Chicken surface temperatures with a twist of the knob.
Smoker Burners:
Two wood chip boxes + two high power gas b independent control of
power = operating flexibility. Stagger the loading of chips to get a really long smoke production time
– using individual smoker box burners to create perfect smoldering conditions. The chips are inside a
mini-oven – so chances of ignition are zero.
Knobs:
Heavy duty die-cast knobs are provided so the operator can dial in the exact cooking
temperatures needed for today’s hot menu recipes. Turning the knobs clockwise reduces the burner
power – just remember that the grill and radiants have a pretty big "thermal mass" and it might take a
while for temperature raising or lowering changes to take effect.
Radiants:
One of the secrets of good barbequing is to manage flare ups – another is to sear the
surface of the beef, chicken or fish – and seal in juices. Radiants do that – and more. Positioned above
the burners, they keep the gas jets clean and hot – while vaporizing drips and working to minimize
flare-ups. At red-hot temperatures – Radiants also become a significant source of infrared radiation
– like the energy streaming from a hot wood coal fire – serving to crisp the food surface – and aid in
the production of your trademark criss-cross grill lines.
Smoker Tubes:
American Range brings you a first in smoke production – separating the broiler
appliance from the smoker appliance – discharging smoke from your favorite mesquite, apple, hickory
or “signature-blend” of chips and aromatic spices - above the burners! In this patent-pending design
approach – smoke wafts from five tubes neatly positioned under the grates – near the food on the
grill – optimizing uptake of flavor and even allowing cold smoking if desired. If they get dirty – just
brush the stainless steel tubes clean!
