SEAR STATION" BURNER MANUAL LIGHTING
/k DANGER
Failure to open the lid while igniting the barbecue's burners,
or not waiting 5 minutes to allow the gas to clear if the
barbecue does not light, may result in an explosive flame-up
which can cause serious bodily injury or death.
The Sear Station" burner has an on or off control setting. To ignite the Sear Station TM
burner you must first ignite the two adjacent main burners.
ADJACENT MAIN BURNER SNAP IGNITION
Note: Each main burner control knob snap igniter creates a spark from the igniter
efectrode to the burner lighting tube Yougenerate the energy for the spark by pushing
in the control knob and turning to "START/HI'This will ignite each individual burner
1) Open the lid.
2) Verily each adjacent SearStation" main burner isfit by visual inspection of a
flame.
3) Put match inthe match holder and strike match.
Ak WARNING: Do not lean over open barbecue.
4) Insert match holder and lit match down throughcooking grates and FlavofizeP
bars to ignite the Sear Station" burner.
5) Push theSear StationTM control knob in and turn to the ON position.
/k WARNING: If the burner does not light, turn the burner
control knob to "OFF" and wait 5 minutes to let the gas clear
before you try again,
Note: See Maintenance for burner removal and cleaning
procedure.
TO EXTINGUISH
Push in and turneach burner control knob clockwise to "OFF" position. Turn gas supply
off at the source.
ARRETE EN MARCHE
OFF O O ON
APAGADO ENCENDIDO
SEAR STATION" BURNER MANUAL LIGHTING
*The grill illustrated may have slight
differences than the model purchased.
USING THE SMOKER
The smoker uses presoaked wood chips. For best results with faster cooking foods like
steaks, burgers and chops, etc., we recommend using finer wood chips because they
ignite and create smoke faster. For longer cooking foods such as roasts, chicken and
turkeys, etc., we recommend using larger wood chunks because they ignite slowly and
provide smoke for a longer period of time. As you gain experience in using your smoker,
we encourage you to experiment with different combinations of wood chips and chunks
to find the smoke flavor that best suits your taste.
TO USE THE SMOKER
As a starling point, soak wood chips in water for at least 30 minutes before using.
(Wet wood will produce more smoke flavor.) Place a handful of wood chips or a few
larger chunks in the bottom of the smoker body (1). As you gain experience in smoking,
increase or decrease the amount of wood to suit your taste.
Note: Always grill with the lid closed to allow the smoke to fully penetrate the food
Light the smoker burner by foflowing the instructions for Lighting The Smoker Burner
After wood staffs to smolder turn cont_l knob to "LOW".
Smoke will start in approximately 10 minutes and last as long as 45 minutes. If you
require more smoke flavor, refill the smoker with wood chips and/or chunks. Keep the
lid of the grill closed while cooking.
Note: After refilling smoker, smoke will take about 10 to 15 minutes to start agakl
The smoker may be used to enhance meat, poultry and fish recipes¸ Cook with the lid
down accord_g to the times indicated in charts or recipes
/k DANGER
Do not use any flammable fluid in the smoker to ignite the
wood. This will cause serious bodily injury. I
(1)
CLEANING THE SMOKER
Before each use, empty the smoker of ash to allow proper air flow.
Note: Smoking will leave a "smoke" residue on the surface of the smoker This resfdoe
cannot be removed arid will riot affect the function of the smoker To a lesser degree a
"smoke" residue will accumulate on the inside of your gas grill This residue need not
be removed and will not adversely affect the ttmction of your gas grill.
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