15
Using the Rotisserie
The rotisserie burner is an infrared burner which provides
intense searing radiant heat. Preferred by professional chefs over
other methods, this intense heat is great for searing in the natural
juices and nutrients found in quality cuts of meat. Once lit, the
rotisserie burner will reach cooking temperatures in about 1 minute.
The red glow will even out in about 5 minutes.
To install the rotisserie motor, align the drive shaft on the
motor with the gear box on the side of the grill. Tighten the thumb
screws on the motor into the mounting brackets on the grill frame.
The skewer for the rotisserie is assembled into the gear box assembly
by placing the pointed end into the gear box and resting the
rounded end on the wheels on the left side of the grill.
ELECTRICAL SHOCK HAZARD
This unit is equipped with a grounding plug for your
protection against shock hazard and should be plugged
directly into a properly grounded receptacle. Do not cut
or remove the grounding prong from this plug.
Keep the rotisserie motor electric cord away from the
heated surfaces of the grill.
WARNING
Gear Box
Skewer
Rotisserie
Fork
Thumb
Screws
Mounting
Bracket
Motor
14
Using the Smoker Burner and Smoker Box
Using the smoker burner intensifies the flavor by adding
smoke to the grilling process. The additional smoke creates a
“cloud” around the food which permeates meats and vegetables
for added smoky flavor. In
order to use the smoker
box, remove the last set of
porcelain grids and flavor
generator plate on the
right hand side of the grill.
Set the smoker box in the
opening so that the front
and rear tabs rest on the
grill frame.
Using Wood Chips in
Smoker Box:
There are many
wood chips available and selection is based on personal taste. The
most common chips used are mesquite or hickory. Always soak the
chips in water prior to putting them into the box. Use the High
position to start the chips smoking, then reduce the heat to a lower
level to prevent them from drying out and flaming. If the wood
chips do flame up, add a small amount of water to extinguish the
flame. Use caution when adding water to a hot box to avoid steam
burns. This tray may also be filled with water to produce steam.
Whether smoking or steaming, the grill should remain closed as
much as possible to maximize the effect.
During extended roasting periods, it is normal to add fresh
wood chips and water to the box several times. Limit the amount
of times the canopy is opened. Each peek adds about 15 minutes
to the cooking time. CAUTION: Handle the smoker box with
care. The cover becomes extremely hot when being used. Use
sturdy, properly insulated gloves or dry potholders.
Smoker
Box
