The radiants can be removed for cleaning – the sections easily lift up and off – and can be scraped with a stiff brush to remove any
carbon or burned on food debris. To replace the radiants, position them over the front and back mounting flanges – rocking them
back and forth and side to side to be sure they are seated – the radiants are heavy enough to remain in place without additional
fasteners.
The smoke tubes (in the Broiler Section) can also be removed for cleaning – simply loosen the screw and pull the tube up from the
front and away from the back, and drop the parts in the dishwasher. To replace, fit the back end first into the rear of the burner box
and slide the front down and into place.
The water pan/drip tray is located below the Broiler Section – above the Smoker Section. It easily slides out of the unit for cleaning
and refilling with water – to help prevent flare-ups and catch and cool grease before it sticks to the tray. Water should be present
in the tray at all times, and replenished as needed – the tray also serves the additional purpose of keeping the bottom of the broiler
from getting excessively hot.
MAINTENANCE
SEASONING THE COOKING GRATES
To season the cooking grates, start from a cold Broiler Section – and turn the complete set of broiler burners to the low position –
waiting about 15 – 25 minutes while the grate gets hot. Using a cloth, spread a thin film of high smoke point cooking oil (peanut oil,
650º or canola oil, 620º) over the entire grate surface. Wait about 5 minutes and wipe the surface clean. Repeat as necessary.
RELOADING WOOD CHIPS
The American Range Wood Chip Smoker Smoker Section is equipped with two wood chip trays – and dedicated gas burners and
control valves. After the chips have been used up, the tray can be pulled out of the unit – using the handle to twist the tray to a
dump position. Always drop chips and hot ash or embers into a water-soaked approved ash container – to completely eliminate the
possibility of re-ignition. Once the tray is empty, it can be repositioned for refill – and pushed back into the lower smoker section of
the unit.
BROILING TIPS
• Always allow enough preheat time so the grates can get hot enough to prevent food from sticking - and to allow it to
cook properly.
• Do not press the juice out of burgers or other meats being cooked – this will just dry them out.
• After broiling, let the meat rest on a heated platter for 2 or 3 minutes before cutting. The searing temperatures drive water
in the meat into the center volume – allowing the dry surface to char and crisp. Letting the meat rest a bit allows these juices
to flow back to the near-surface volume – creating a more pleasing texture.
• Don’t poke holes into meat with a fork or other sharp objects – don’t cut the meat as it cooks.
• Trimming excess fat from a cut of meat will reduce the likelihood of flare-ups.
• Thicker cuts of meat require slightly longer cooking times; thinner cuts cook quicker – adjust your cook times accordingly.
• Keep the Wood Chip Smoker clean by daily removing food debris that may be stuck in the grates, fallen onto the radiants or
gotten stuck near the gas burners. A clean unit operates better, providing a more uniform temperature cooking surface – and
more consistency in delivered product.
Owner’s Manual
Wood Chip Smoker
13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com
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