7. Options
7.1.1. Operating Instructions
1. Insert the smoker box: align it to the front lip of the
rotisserie and then slide it to the right of the oven,
where the box can be fixed in place by hooking it
onto the bracket (See Figure 7-1). Make sure the
heating element fits correctly into place, in the
smoker box.
2. Verify that the smoker box is firmly seated at the
right front side of the rotisserie drip pan.
3. Measure 2 cups of dry wood chips.
4. Using oven mitts hold open the box lid and pour
chips into the box, spread evenly with a spoon. If
there is any previously collected ash in the box,
push it through the holes at the bottom of the box
with a utensil.
5. Close the box's lid and turn ON the smoker
(switch at the bottom of the control panel) to
activate the smoker (see Figure 7-2).
The smoker has a separate cord line at the back of the rotisserie that must be connected.
The smoker can only be energized with the rotisserie power on and the rotisserie door closed.
6. After 20-30 minutes, smoke will start to flow out of
the box.
7. Repeat these operations for following batches.
Adding chips too often will reduce smoke quality.
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