Using The Smoker System - Fisher & Paykel DCS BH1-48RS Guide D'utilisation

The smoker system on each grill consists of a stainless steel slide out tray which is positioned
above a 3,500 Btu/hr or 3.7 MJ/h burner. The burner is controlled by a precision brass valve
which is capable of being turned down to very low heat levels. The system may be used alone for
low temperature roasting and smoking or in conjunction with any combination of other burners.
When using the smoker system in conjunction with the optional infrared rotisserie burner, you'll find
it helpful to use the low setting of the smoker burner to minimize the heat rising up to the rotisserie
basting pan. Staggering the meat away from the smoker burner also helps.
To minimize burn potential do not completely remove the smoker tray when hot.
To light the smoker burner
Open the lid and remove the smoker tray. Locate the
burner visually by looking through the cut-out in the valve
panel. Push in the burner knob and turn to the "HI" position
until the burner is lit. If the burner doesn't ignite, wait five
minutes for any accumulated gas to dissipate, then try again.
If the burner will not light after several attempts, wait five
minutes, then match light using a paper book match through
the cut-out in the valve panel. Once lit, fill the smoker tray
and replace.
Wood chips
There are many wood chips available for purchase and
selection is based on personal taste. The most common
wood chips used are mesquite or hickory. Mesquite has
a sweeter taste and is commonly used with poultry and
seafood. Hickory is best suited for red meats. Use of oak,
cherry, maple, aspen or apple is also common while aromatic
herbs like sage, bay leaves, thyme or basil may also be
used. Soaking the chips in water before using them will help
ensure the wood chips smoke and do not flame up. To start,
you may want to use the "HI" 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 to extinguish the
flame. This should be done carefully through the top in the
grill area, or by pulling the tray out slightly. Use caution
when adding water to a hot tray to avoid steam burns, and
never completely remove a hot tray. When smoking, the lid
should remain closed as much as possible to maximize the
effect. During extended roasting periods it is normal to add
fresh wood chips to the tray several times.
Your smoker tray comes with a removable smoker lid.
For best results we recommend using the smoker lid.

USING THE SMOKER SYSTEM

EN
FIG. 18
FIG. 19
29