Dyna-Glo DGW1904BDP-D Manual De Usuario página 17

OPERATION INSTRUCTIONS
Cooking Tip
Line the water bowl with aluminum foil before each use. This will make it easy to clean and help your
water bowl last longer.
To make adding water easier and safer, use a clean watering can with a long spout.
Adding Wood Chips
To add wood chips before cooking, simply fill the wood chip box with your choice of flavoring hardwood
chips. The amount and type of wood you use is entirely dependent on the desired amount of flavor.
Once the box is filled, place the lid on top of the box and set the box in the smoker.
To add wood chips while cooking, we recommend using tongs or long handled pliers to remove
the box lid and to place the pieces into the wood chip box without removing the box. It is not
recommended to remove the wood chip box while the smoker is in operation.
CAUTION: The wood chip box and lid get very hot. Avoid handling them while in use.
Always wear protective oven mitts when handling hot components.
Cooking Tip: Flavoring Wood
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry or mesquite.
• Most fruit or nut tree woods produce excellent smoke flavoring.
• Do not use resinous woods such as pine or plywood. These usually produce unpleasant flavoring.
• Let your taste be your guide. Experiment with different types and quantities of wood chunks,
chips, or sticks. You can even mix woods.
• To produce more smoke and prevent fast burning, pre-soak the wood chips in a separate bowl
of water for at least 20 minutes, or wrap the chips in perforated aluminum foil.
• Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first
hour is typically not necessary unless extra smoke flavoring is desired.
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