4) Turn on main gas supply.
Purge if needed (see page 9).
5) Push in and turn burner con-
trol knob to LITE. Hold knob in
for 30 to 60 seconds.
6) If burner does not light, turn
knob to OFF, wait 5 minutes to
allow gas to dissipate, and re-
peat step 5 above.
Once lit, the rotis burner should
reach cooking temperatures in
about 1 minute. The glow will
even out in about 5 minutes.
If the burner will only stay lit with
the control knob depressed, the
thermocouple position may
need to be adjusted (see figure
17-1)to ensure proper function.
To adjust, ensure that only the
last 1/4 to 1/2" of thermocouple
extends over ceramic and that it
is located close to the surface.
Figu re 17-1 - Proper rotis
thermocouple position.
NEVER ATTEMPT TO ADJUST
WHEN THE BURNER IS HOT.
MATCH LIGHTING
If the electronic ignition system
fails to light the burner, it can be
match lit according to the proce-
dure found on page 9.
Always use basting pan
under the rotisserie to
keep drippings off the
burners and briquettes.
Never operate main grill
burners with basting
pan in place. Allow to
cool completely before
removing from grill.
Using the Smoker Box
B
By adding wood smoke to the
grilling process, meats and vege-
tables will have a more tradition-
al BBQ flavor. In order to use the
smoker box, remove the first set
of grill racks and set the smoker
box in the opening so that the
front and rear tabs rest on the
grill frame, and replace grill rack.
WARNING
Never use smoker box
over a ProSear burner.
Wood Chips
There are manywood chips avail-
able and selection is based on
personal taste. The most com-
mon chips used are mesquite or
hickory. Always soak the chips in
water prior to putting them into
the box. Use the High position
to start the chips smoking, then
reduce the heat to a lower level
to prevent them from drying out
and flaming. If the wood chips
do flame up, add a small amount
of water through the recessed
hole in the lid to extinguish the
flame. Use caution when adding
water to a hot box to avoid steam
burns. This tray may also be filled
with water to produce steam.
Whether smoking or steaming,
the grill should remain closed as
much as possible to maximize
the effect. During extended
roasting periods, it is normal to
add fresh wood chips and water
to the box several times. Limit
the amount of times the hood
is opened, as each opening can
add as much as 15 minutes to
the cooking time.
CAUTION: Handle the smoker
box with care. The cover be-
comes extremely hot when in
use. Use sturdy, properly insulat-
ed gloves or dry potholders.
It is recommended that a high
quality meat thermometer be
used when smoking, as cooking
times can vary greatly by cut of
meat or environmental factors.
Figure 17-2 - Smoker box
installed into grill for use.
B_lyNX 17
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