Closed Lid Saves Money:
When the smoker lid is closed you have a more constant
temperature. Your food will cook faster, with fewer flare-ups
and you will use less energy. Always use a drip tray when
cooking roasts, whole fish, chickens and ALL rotisserie cook-
ing. Use of a drip tray eliminates basting, since the juices
drop into the drip pan, vaporize, rise and self-baste. Water,
beer, wine, fruit juices or herbs in the drip pan adds flavor.
Gravy or sauce can be made from the drippings. Disposable drip
pans prevent flare-ups.
Flare-up Control:
Anytime you cook meat above an open flame you will have
flare-ups since flare-ups are caused when the natural juices
from the meat fall on the hot lava rock.
Flare-ups, and the resulting smoke, are what give meat
cooked over an open flame the delicious outdoor flavor, so
expect and encourage some flare-up. However, excessive
flare-ups can be caused by cooking extra fatty foods directly on
the grill, or by cooking with too high a temperature. These
types of flare-ups should be controlled or your food will burn.
To prevent excessive flare-ups, trim off excess fat from
meat and poultry before putting it on the grill, or cook particu-
larly fatty meat such as duck, in a foil tray (or put the foil tray
on the lava rocks directly under the meat). To control excessive
flare-ups caused by too high a heat setting, turn the heat con-
trol knob to a lower setting.
Rotisserie Cooking:
A rotisserie is mostly used to cook large pieces of meat
and poultry to assure slow, even cooking. The constant turn-
ing provides a self-basting action, making food cooked on a
rotisserie exceptionally moist and juicy. Rotisserie cooking
generally requires 1½ to 4½ hrs. to cook depending on the
size and type of meat being cooked.
For successful rotisseriing, the meat should be centered
and balanced as evenly as possible on the spit rod to avoid
overworking the rotisserie motor (see
Rotisserie Assembly
Instructions
on
page 5
).
Since indirect heat is often used in cooking on a rotisserie,
a foil or aluminum drip pan is advisable to prevent excessive
flare-ups. Generally, the cooking grills are removed to allow for
the swing of the rotisserie. A basting pan is placed under the
rotis area on top of the radiants to catch the drippings.
Prior to lighting barbecue, remove the
Ceramic Briquettes
on the
Flame Tamer Trays
that lie directly underneath the meat
so that the drip pan rests directly on the empty
Flame Tamer
Trays
(
Figure 17
). Pan can be emptied with a bulb baster.
To mount the meat of poultry on the rotisserie, one fork of
the rod is removed. The spit rod is pushed through the food
and secured with the fork and the remaining fork is replaced
back in position to secure the other end of the meat.
It is important to secure any loose pieces so that when
the rotisserie rotates, a part does not become dislodged
and catch on the basting pan!
Tooth picks, pins, or skewers are a few methods of secur-
ing. With meats, having them rolled and tied is the best
method.
Using Your Rotisserie Burner (if equipped):
The Turbo Rotisserie models are equipped with the rear
infrared rotis burner which allows for slow rotis cooking of
meats and poultry. Infrared burners radiate heat onto to the
outer surface of the food. This allows cooking without the
grease drippings burning on the main burner radiants.
Rotisserie Burner Lighting Instructions
Note:
The location of the Rotisserie burner makes it more sus-
ceptible to winds that will decrease the performance of your
rotisserie cooking. For this reason you should not operate the
back burner during windy weather conditions.
1.
Familiarize yourself with the safety guidelines at the
front of this manual. Do not smoke while lighting grill or
checking gas supply connections.
2.
Be sure the LP gas tank is filled.
3.
Check that the end of each burner tube is properly locat-
ed over each valve orifice.
4.
Make sure all gas connections are securely tightened.
5.
Open the Grill Lid. Failure to do so can result in fire or
explosion.
6.
Set Rotisserie Burner control knob to OFF and open gas
supply.
7.
Push and turn the Rotisserie Burner Control Knob (locat-
ed between the two burner control knobs at the right
side of the control panel, see
Figure 18
) to HIGH and
then HOLD the knob in for 10 seconds until the thermo-
couple heats up.
- 10 -
Figure 17
Basting Pan
Rear Infrared Burner
Rear Rotisserie Burner
Control Knob
Rear Rotis Burner
Battery Holder
Figure 18
