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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" long and 1" to 2" 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 Deluxe Professional 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.
Flavoring Wood
Step 5
Place cooking grill on grill support lips. Use charcoal grate adjuster crank
to position charcoal grate to desired cooking level.
WARNING:
Wear protective gloves or oven mitts when adjusting door
handle, ash tray, cooking height or air vents.
Step 6
Place food on cooking grill and close grill lid.
Always use a meat
thermometer to ensure food is fully cooked before removing from
grill.
Step 7
Allow grill to cool completely, then follow instructions in the
“After-Use Safety” and “Proper Care & Maintenance” sections
of this manual.
