GrillPro 31816 Manual De Instrucciones página 5

Grilling & Searing
1. Remove dome lid and upper body from
lower body.
2. Always use high quality charcoal. Carefully
place 5-6 pounds of charcoal in the charcoal
pan. Proceed to Step 6.
3. If using lighting fluid wait 2 to 3 minutes for
fluid to soak in. Store charcoal lighting fluid
safely away from smoker.
4. Carefully light the charcoal and allow to burn
until covered with a light ash prior to placing
dome lid on Smoker. This will allow charcoal
lighting fluid to burn off.
Flavoring Wood
To obtain your favorite smoke flavor, experiment
by using chunks, sticks or chips of flavor-
producing wood such as hickory, pecan, apple,
cherry or mesquite. Most fruit or nut tree wood
can be used for smoke flavoring. Do not use
resinous woods such as pine as it will produce
an unpleasant taste.
For additional information or recipes visit www.grillpro.com!
Pour information et recettes, visiter www.grillpro.com!
¡Para más información o recetas visite www.grillpro.com!
Charcoal Smoker
Deluxe
Fumoir / Barbecue
De Luxe
Ahumador / Asador
De Lujo
Warning:
Failure to do this could trap fumes from charcoal
lighting fluid in grill and may result in a flash-fire
or explosion when dome lid is removed.
5. Place a cooking grill on the lower body.
6. Place food on the cooking grill in a single
layer with space between each piece.
7. For best results, the dome lid should be
placed on the lower body when grilling food.
8. Always use a meat thermometer to ensure
food is fully cooked before removing smoker.
9. After cooking, allow grill to cool completely
then follow instructions in the "After - Use
Safety and Proper Care & Maintenance"
sections of this manual.
Warning:
When grilling, drippings from meat may cause
flame flare-ups. Use extreme caution when
removing the dome lid. Do not use water to
extinguish a grease fire.
Wood chunks or sticks 3" to 4" long and 1/2"
to 1" thick work best. Unless the wood is still
green, soak the wood in water for 20 minutes
or wrap each piece in foil and tear several small
holes in the foil to produce more smoke and
prevent the wood from burning too quickly.
A lot of wood is not required to obtain a good
smoke flavor. A recommended amount is 3-4
wood chunks or sticks. Experiment by using
more wood for stronger smoke flavor or less
wood for milder some flavor.
1 800 GRILPRO
16"
41cm
GRILLPRO ®
WATERLOO, ONTARIO CANADA
N2V 1K3