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To add wood before cooking, simply fill the wood chip box with your choice of flavoring hard-
wood chips. The amount and type of wood you use is entirely up to you. One full box is typically
enough for 30 minutes of smoking. Once the box is filled with wood, slide the box into the grill.
To add wood chips while cooking, pull out the wood chip box from the grill. Dump the wood chip
ash in a metal container (Preferably with water) to extinguish the wood chip ash. (Note: The
wood chip box lid will stay on the wood chip box when dumping the ash) Refill the wood chip
box with wood chips, close the lid and slide the wood chip box back into the grill.
CAUTION: The wood chip box gets very hot. Always use protective mitts when handling hot
components.
Adding Wood (Optional)
Using Flavoring Wood
Small wood chips work best inside the wood chip box.
Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
Most Fruit or nut tree woods produce excellent smoke flavoring.
Do not use resinous woods such as pine or plywood. These usually produce unpleasant flavor-
ing.
Experiment with different types and quantities of wood chips. Different wood can also be mixed.
To produce more smoke and to prevent fast burning, presoak the wood chips in a separate bowl
of water for at least 20 minutes, or wrap the chips in perforated aluminum foil.
Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first
hour is typically not necessary unless extra smoke flavoring is desired.
Note: We recommend lining the wood chip box with aluminum foil for easy clean up.
OPERATING INSTRUCTIONS
