Lynx Professional Grills 27" Free Standing Grill L27PSR-2 - Manual (Page 16)

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slide the pointed end of the
skewer into the motor and rest
the other end on the rollers on
the other side of the grill.
the notched
portion of the
skewer must rest
on the rollers for
proper operation.
the rotisserie
burner
to light the rotisserie infrared
burner, first mount the
skewered food item on the
grill then follow the rotisserie
lighting procedure. (see indeX:
“Rotisserie Burner, lighting” for
further details.)
once lit, the rotisserie burner
should reach cooking tem-
peratures in about 1 minute.
it will glow evenly across its
surface in about 5 minutes.
note: the grill thermom-
eter should not be used
for rotisserie cooking. it is
not designed to read direct
infrared heat.
if the burner will not stay lit
when you release the control
knob, re-light it and hold the
control knob in for at least 60
seconds to allow the thermo-
couple to heat up.
if, after holding the control
knob in for at least 60
seconds, the burner still will
not stay lit when releasing the
control knob, call for service.
(see indeX: “obtaining service
from lynx” for further details.)
MUST REST ON
ROLLERS
professional chefs far and
wide set their restaurant
cuisine apart by cooking
over wood fires. Imparting a
delicate hint of wood smoke
enhances food, raising your
culinary skills to the next level.
now you can impart that same
culinary touch using the lynx
smoker/steamer accessory.
the smoker
box will rest
directly on
the briquettes
beneath the
main racks
over the main
brass burners. do not use
the smoker box over the
prosear™ 2 burner as damage
to the prosear™ 2 screen and
burner will occur. the smoker
box is not designed for, and
will not fit over the ProSear™
2 burners.
Wood chips
there are many wood chips
available and selection is
based on personal taste. the
most common woods used
are mesquite or hickory.
soak the chips in water for
at least 30 minutes before
putting them on the slotted
rack in the box. that will slow
their burning and provide
more smoke.
extended cooking times,
such as with large roasts, may
require adding wood chips
and water to the box several
times. try to limit the number
of times you open the hood,
as each opening can add as
much as 15 minutes to the
cooking time.
use high heat to start the
chips smoking, then reduce
the heat to prevent them from
drying out and flaming up.
the smoker box can also
double as a steamer box,
filling it with water instead
of wood. whether smoking
or steaming though, keep
the hood closed as much
as possible to maximize the
effect.
A high quality meat thermom-
eter is a good thing to have
when smoking your foods
because cooking times can
vary greatly from one food to
the next and from one day to
the next.
CAUTION:
Handle the smoker box with
care. The cover becomes
extremely hot when in use.
Use sturdy, properly insulated
gloves or dry pot holders.
USING THE SMOKER BOx