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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 Tabletop 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.
To increase heat and air circulation, fully open firebox air shutter and chimney
damper. If increased air circulation does not raise temperature sufficiently, 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.
Additional charcoal and/or wood may be re quired to maintain or increase
cooking tem per a ture.
Flavoring Wood
Regulating Heat
Adding Charcoal/Wood in Cooking Chamber
Step 1
Stand back and carefully open cooking chamber lid. Use caution since flames
can flare-up when fresh air suddenly comes in contact with fire.
Step 2
Wearing oven mitts/gloves, remove food and cooking grates.
Step 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, being
careful not to stir-up ashes and sparks.
WARNING:
Never add charcoal lighting fluid to hot or even warm coals as
flashback may occur causing severe burns.
Step 4
When charcoal is burning strong again, wear oven mitts/gloves and carefully
replace cooking grill and food.
Step 5
Close the cooking chamber lid and allow food to continue cooking.
Adding Charcoal/Wood
During Cooking
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