Dynamic Cooking Systems DS Serie Manuel D'utilisation Et D'entretien page 19

Using The Smoke r System
36/ 48 MODELS ONLY:
The smoker system on each grill consists of a stainless steel slide out
tray which is positioned above a 5,000 BTU 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 rotis basting pan. Staggering the meat away from
the smoker burner also helps.
To minimize burn potential do not remove the smoker tray when hot.
27 MODELS ONLY:
The smoke flavor tray: Located directly beneath the rotis burner is a
stainless steel tray which is designed to hold wood chips or herbs for
adding a smoke flavor to foods. Smoker tray is designed to enhance
flavor only.
TO LIGHT THE SMOKER BURNER 36/48 MODELS
ONLY:
Open the lid and remove the smoker tray. Locate the burner visually
by looking through the cut-out in the valve panel. Push and turn the
control knob to the "Lite" position and immediately turn the smoker
rotary igniter knob (which is to the immediate right of the smoker
knob) until the burner is lit or 4 seconds pass. If the burner doesn't
ignite wait 5 minutes for any accumulated gas to dissipate then try
again. If the burner will not light after several attempts, wait 5 minutes
then match light using a long stemmed match or lighter through the
cut-out in the valve panel. Once lit, fill the smoker tray and replace.
NOTE: Because of the location of the Smoker Flavor Tray on the 27" BQR Model, the rotis burner acts
as the burner for the Smoke Flavor Tray (see fig. 19).
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.
Always soak the chips in water prior to putting them into the tray. 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. The tray may also be filled with water to produce steam.Whether
smoking or steaming 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.
FIG. 17 36 / 48 Grill Smoker System
FIG. 18
FIG. 19
18
27" SMOKER
FLAVOR TRAY