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Idiomas disponibles
Idiomas disponibles
Smoke
Cook with indirect heat at low temperatures
(150°-250° F). Use wood chips, chunks, split
logs or pellets to add smoke flavor
1. Set charcoal grate to low setting (farthest
from grill grates) using adjustable charcoal
tray hangers
2. Prepare up to 2 lbs (approximately 30-40
briquettes) of charcoal spread evenly
across HALF the charcoal grate creating
two cooking zones
3. Add wood chips, chunks, or split logs as
desired to add smoke flavor
4. Once the grill is to desired temperature,
you may begin to cook
5. Keep food over cool side of grill to cook with
indirect heat over the duration of the cook
Offset Smoke
Cook with indirect heat from the side fire box at
low temperatures (150°-250° F). Use split wood
logs, chips, chunks, or pellets to add smoke flavor
1. Prepare up to 2 lbs (approximately 30-40
briquettes) of charcoal in the side fire box
2. Add wood chips, chunks, split logs or pellets
as desired to add smoke flavor
C-4
OFFSET SMOKE (INDIRECT HEAT) - 150-250°F
Up to 2 lbs. Charcoal (30-40 Briquettes)
and or wood fuel in the side fire box
Drip Pan
(optional)
SMOKE (INDIRECT HEAT) -
Up to 2 lbs. Charcoal (30-40 Briquettes)
Chacoal Grate adjusted to lowest setting or
farthest from the cooking grates
Cool Zone
Water Pan
(optional)
6. NOTE: Opening the smoking chamber will
extend cooking time.
Water Pan
(optional)
3. Once the grill is at the desired temperature,
begin to cook
4. Food placed closer to the side fire box will
cook faster than food placed on the opposite
side of the grill
5. NOTE: Opening the smoking chamber will
extend cooking time.
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