Rankam GR3055-014684, Инструкции по сборке и эксплуатации

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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
By adjusting the position of the charcoal tray, the
temperature of grill can be regulated. To increase the heat,
move the charcoal towards the cooking grates. Lowering it
will decrease the temperature.
To increase heat, more wood and/or charcoal 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 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.