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FLAVORING WOOD:
To obtain your favorite smoke flavor, ex per i ment by using chunks,
sticks or chips of flavor producing wood such as hickory, pecan, apple,
cherry, or mesquite. Most fruit or nut tree wood may be used for smoke
flavoring. Do not use resinous wood such as pine as it will produce an
unpleasant taste.
Wood chunks or sticks 3” to 4” (7 to 10 cm) long and 1” to 2” (2 to 4 cm)
thick work best. Unless the wood is still green, soak the wood in water
for 30 minutes or wrap each piece in foil and tear several small holes in
the foil to pro duce more smoke and prevent the wood from burning too quickly. A lot of wood is not required to
obtain a good smoke flavor. A recommended amount for the Dual Zone Charcoal Grill is 5 to 6 wood chunks or
sticks. Experiment by using more wood for stronger smoke flavor or less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the cooking process. However, it may be necessary
when cooking very large pieces of food. Follow instructions and cautions in the “Adding Charcoal/Wood During
Cooking” section of this manual to avoid injury while adding wood.
REGULATING HEAT:
To increase heat, more wood and/or char coal may be needed. Follow instructions in “Adding Charcoal/Wood
During Cooking” section of this manual.
To maintain the temperature, more wood and/or charcoal may need to be added during the cooking cycle.
Note: Dry wood burns hotter than charcoal, so you may want to increase the ratio of wood to charcoal to
increase the cooking tem per a ture. Hardwood such as oak, hickory, mesquite, fruit and nut wood are an
excellent fuel because of their burning rate. When using wood as fuel, make sure the wood is seasoned
and dry. DO NOT use resinous wood such as pine as it will produce an unpleasant taste.
ADDING CHARCOAL/WOOD DURING COOKING:
Additional charcoal and/or wood may be re quired to maintain or increase cooking tem per a ture.
1. Stand back and carefully open grill lid. Use caution since flames can flare-up when fresh air suddenly comes in
contact with fire.
2. Wearing oven mitts/gloves, use charcoal grate adjuster cranks to place charcoal grates at the lowest level of
cooking chamber. Open doors to allow access to charcoal grates.
3. Stand back a safe distance and use long cooking tongs to lightly brush aside ashes on hot coals. Use cooking
tongs to add charcoal and/or wood to charcoal grates, being careful not to stir-up ashes and sparks. If
necessary, use your Charcoal Chimney Starter to light additional charcoal and/or wood and add to existing fire.
WARNING:
Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe
burns.
4. When charcoal is burning strong again, wear oven mitts/gloves and carefully return charcoal grates to desired
cooking level. Ensure that no ashes, coals or embers which may have fallen from doors beneath the grill, as a
fire could start. If necessary, completely wet beneath and around grill with water to extinguish any fallen ashes,
coals or embers.
5. Close the grill lid and doors. Allow food to continue cooking.