COUNTER
CLOCKWISE
REGULATOR CONTROL VALVE OPERATIONS
GAS CYLINDER VALVE CONNECTION
REGULATOR CONTROL
FLAME ADJUSTMENT
ON
OFF
ON
OFF
USE A 7/8” WRENCH TO
TIGHTEN. DO NOT HAND
TIGHTEN OR USE PLIERS
NOTE:
If unit is supplied with a type 1
connection hand tighten ONLY
POL CONNECTION
TO GAS CYLINDER
Before use, turn gas cylinder ON first, then the regulator control
valve ON and light. After use, turn regulator control valve OFF
first, then the gas cylinder OFF.
BURNER / HOSE CONNECTION
AIR SHUTTER TO
ADJUST AIR FLOW
TO BURNER
CLOCKWISE
CLOCKWISE
COUNTER
CLOCKWISE
In a low heat setting, DO
NOT allow flame to
burn less than 5
inches high.
USE ONLY A GAS
CYLINDER 18 INCHES IN
HEIGHT OR SMALLER.
A STANDARD 20 POUND
CYLINDER IS BEST
SUITED.
Gas Cylinder Transporting
and Safety Tip:
Never transport a gas cylinder
inside your car or
trunk of car.Use an
open vehicle such
as a pickup truck.
When having your
gas cylinder filled,
TELL the person filling
cylinder:
DO NO
T OVER FILL.
• Please use extreme caution when adding or
removing food from the smoker unit.
• For the taste of charcoal and the convenience of
gas, add four to five briquettes to your flame disk.
DO NOT use Quick Start or any charcoal saturated
with lighter fluid at any time during the smoking
process.
QUICK TIPS
CARIBBEAN FLAVOR CHICKEN
1 teaspoon salt
1 clove garlic, peeled, plus 2 cloves, minced
1 1/2 teaspoons dried leaf oregano
1/4 teaspoon paprika
1 tablespoon lemon or lime juice
8 chicken pieces (breasts, thighs, drum
sticks)
3 tablespoons oil
1 small onion, minced
1/3 catsup
1/3 cup cider vinegar
With a mortar and pestle or with back of
spoon against bowl, mash salt with peeled
garlic to make a paste. Work in 1/2 teaspoon
oregano, paprika and lemon juice. Rub this
mixture over the chicken. Brush with 1 table-
spoon. Place chicken over hot coals and grill,
turning every 7 to 8 minutes, until done.
Meanwhile, sauté a few seconds. Stir in cat-
sup, vinegar and remaining oregano, and sim-
mer 15 minutes. When chicken is done, brush
with sauce and grill 5 minutes longer. Pile
onto a warm platter and serve remaining
sauce at table. Fried plantain or grill-baked
bananas or saffron rice go well with this.
FILLET
WITH MUSHROOM SAUCE
Beef fillet, about 4 1/2 pounds
1 1/2 cups red wine
1/4 cup oil
1/4 cup minced onion
1 tbsp. herbs deProvence or other herbs
Mushroom sauce
Buy prime-grade fillet, if possible, and
trim well. Fold and tie the tail to the meat
to form a roast of uniform thickness (or
have butcher do it for you). Place meat in
a plastic bag. Mix wine, oil, onion and
herbs. Pour over the meat; close bag tight-
ly and turn it to coat meat with marinade.
Place bag in dish and marinate meat 2
hours at room temperature or overnight in
refrigerator. Drain meat, reserving mari-
nade. Grill meat 4 inches above hot coals,
turning to brown all sides. This takes about
10 minutes of undivided attention so you
can put out any flash fires. Add damp hick-
ory chips or small hickory sticks. Move
meat to edge of grill or cover grill and cook
15 to 20 minutes longer for rare, 20 to 25
minutes for medium rare. Slice and serve
with mushroom sauce.
ORANGE-GLAZED LEG OF LAMB
1 butter-fly leg of lamb (4-7 lbs.)
3 tablespoons of teriyaki sauce
1/4 cup of orange juice
1 clove garlic, finely minced
1/4 cup orange marmalade
Pour mixture of teriyaki juice, and garlic
over the lamb; cover and refrigerate for 4 to 6
hours, basting occasionally. Grill the lamb 4 to
6 inches from the heat for 20 to 25 minutes on
each side, turning often. Baste with teriyaki
mixture, adding marmalade during the last
half hour of cooking.
GRILLED FLANK STEAK
1 1/2 lbs. flank steak
Marinate in:
1/4 cup Worcestershire sauce
1/3 soy sauce
1tsp. dried, ground ginger or freshly
chopped ginger and the juice of 1 lemon
Place steak in shallow glass casserole
dish and pour marinade over top. Let
marinate at least 3 hours, turning every
hour or so. Remove from smoker and
place on grill for 3 to 4 minutes on each
side. Slice diagonally and serve.
GRILLING RECIPES
COOKING TIPS
CHARCOAL
• You may need to add additional charcoal during cooking to increase the
temperature. Follow the instructions and warnings in the charcoal
smoking and grilling section.
• Dry, hard woods will burn hotter than charcoal so you may want to
increase the ratio of wood to charcoal.
13 6
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