Member's Mark 980305021, Инструкция по сборке и руководство пользователя, Страница: 43 / 49

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Step 3
With grill lid and doors open, stand back and carefully light charcoal and allow to burn
until covered with a light ash (approximately 20 minutes).
Step 4
Place cooking grates on grill support lips. Use charcoal tray handle adjuster to position
charcoal grates to desired cooking level.
Step 5
Place food on cooking grates and close grill lid. Always use a meat thermometer to ensure
food is fully cooked before removing from grill.
Step 6
Allow grill to cool completely, and then follow instructions in the “After-Use Safety” and
“Proper Care & Maintenance” sections of this manual.
Flavoring Wood
To obtain your favorite smoke flavor, experiment 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” (7 to 10 cm) long and 1” to 2” (2 to 4 cm) 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 produce more smoke and prevent the
wood from burning too quickly. Only a few pieces of wood are required to obtain a good
smoke flavor. A recommended amount for the 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.
Regulating Heat
To increase heat, add more wood and/or charcoal. Follow instructions in “Adding
Charcoal/Wood During Cooking” section of this manual.
To maintain the temperature, you may need to add more wood and/or charcoal 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 temperature. 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.
The amount of food determines the amount of lump charcoal or charcoal briquette to be
used. Add charcoal gradually and observe the grilling temperature via the temperature
gauge. Adding too much charcoal into the grill at a time may raise the burning temperature
rapidly and cause damages to the grill.