USING THE SMOKER DRAWER
The smoker drawer consists of a stainless steel slide out drawer positioned near the front
just above the grill burners. It is designed for easy use.
After deciding which wood ships to use (see chart below), soak them thoroughly in water,
then place them into the drawer. Light the grill burner next to the smoker box and leave on
HIGH setting for 5 to 10 minutes to initiate smoking. Lower the flame to appropriate cooking
setting, then place meat on the grill. The specially designed smoker will smoke the wood
while the grill cooks the food. Keeping the grill lid closed as mush as possible will maximize
the smoking effect.
If the wood chips do flame up, add small amount of water to extinguish the flame. This
should be done carefully by pulling the drawer out slightly. Use caution when adding water
to a hot drawer to avoid steam burns, and never completely remove a hot drawer.
The drawer may also be filled with water to produce steam. Whether smoking or steaming
the lid should remain closed as much as possible to maximize the effect.
During extended roasting periods it is normal to add fresh wood chips to the drawer several
times.
Wood Type
Characteristics and Use
Alder
Maple
Apple
Hickory
Mesquite
Oak
Pecan
Grapevine
A medium, tart smoke taste. Superb on salmon and other fish, chicken or
game.
Sweet, hearty smoke flavor. Best with fish, jerky or bacon.
A light, sweet flavor. Superb with poultry, ham or sausage.
Heavy smoke flavor. Best with beef, pork or game.
A light smoke flavor. Best with fish, poultry or beef.
Heavy smoke flavor. Best with beef, lamb or pork.
A rich, sweet, versatile flavor. Can be used with anything.
A strong smoke flavor. Best with beef or poultry.
