Normal operation, Helpful hints, The smoke-it-tray – Ducane Natural 3400 User Manual

Page 25: Flare ups

THE SMOKE-IT-TRAY

The Smoke-It-Tray

uses presoaked wood chips. For best results with faster cooking

foods like steaks, burgers and chops, etc., we recommend using finer wood chips
because they ignite and create smoke faster. For longer cooking foods such as roasts,
chicken and turkeys, etc., we recommend using larger wood chips because they ignite
slowly and provide smoke for a longer period of time. As you gain experience in using
your Smoke-It-Tray

, we encourage you to experiment with different types of wood

chips and chunks to find the smoke flavor that best suits your taste.

TO USE THE SMOKE-IT-TRAY

As a starting point, soak wood chips in water for at least 30 minutes before using. (Wet
wood will produce more smoke flavor.) Place a handful of wood chips in the bottom
of the Smoke-It-Tray

. As you gain experience in smoking, increase or decrease the

amount of wood to suit your taste.
Note: Always grill with the lid closed to allow the smoke to fully penetrate the food.

ƽ WARNING

Make sure the grill is off and cool before handling cooking
grate and/or Smoke-It-Tray

Heating the Smoke-It-Tray

There are two methods for using your Smoke-It-Tray

1) Place

Smoke-It-Tray

above the Rotis-A-Grate

. Light the Rotis-A-Grate

. After

wood starts to smolder, turn control knob to “LO”.

For a more smoky flavor, remove one of the cooking grates and position the
Smoke-It-Tray

to the left or right side of cookbox. Light the burner closest to the

Smoke-It-Tray

. After wood starts to smolder, turn control knob to “LO”.

Smoke will start in approximately 10 minutes and last as long as 45 minutes. If you
require more smoke flavor, refill the Smoke-It-Tray

with wood chips. Keep the lid of the

grill closed while cooking.

Note: After refilling Smoke-It-Tray

, smoke will take about 10 to 15 minutes to start

again.

ƽ DANGER

Do not use any flammable fluid in the Smoke-It-Tray

to ignite

the wood. This will cause serious bodily injury.

FLARE UPS

Any time you cook fatty foods over an open flame, you can expect flare ups. Flare ups
are caused by the flash which occurs when the natural juices fall on the heat distribution
plates. Controlled flare ups give foods their delicious outdoor flavor and appearance.
Excessive flare ups may occur when your grill is not level or when cooking fatty foods
such as spare ribs and chicken parts, especially if the cooking temperature is set too
high. These flare ups should be controlled or your food will burn, although it will not burn
nearly as much as you might think even in the direct flame.

ƽ WARNING: Do not spray or pour any liquid into the cooking

box to control flare ups. Doing so will void your warranty
and may damage the grill.

To help control flare ups, we suggest using leaner cuts of meats and trimming excess
fat from the meats to be grilled. Also, your grill should be level. If flare ups do occur,
use the “LO” control setting and relocate the meat on the cooking grid until the flare ups
have subsided.
1)

To prevent food from sticking to the grid, preheat the cooking surface with the
hood down for 10 minutes. Place the meat product on the grid and allow it to
remain there for at least half of the suggested grilling time.

WHEN USING THE ROTISSERIE

ƽ WARNING: The rotisserie motor must be stored indoors

when not in use. Do not leave it mounted on the grill.

When using the rotisserie, the hood must be closed except when basting.

Important: Always light rotisserie burner with the hood in the full open position.

NORMAL OPERATION

Cleaning the Smoke-It-Tray

Before each use, empty the Smoke-It-Tray

of ash to allow proper air flow.

Note: Smoking will leave a “smoke” residue on the surface of the Smoke-It-Tray

. This

residue cannot be removed and will not affect the function of the Smoke-It-Tray

. To

a lesser degree a “smoke” residue will accumulate on the inside of your gas grill. This
residue need not be removed and will not adversely affect the function of your gas grill.

It is unnecessary to keep flipping meat products— allow them to sear and seal in
their juices, then halfway through the cooking period flip the meat product onto its
other side. When grilling chicken, always place the meat side on the grill first.

A light coating of oil applied to any of the meat products prior to grilling will also
help. The use of a commercial spray cooking product is also helpful. This spray
should only be used prior to lighting your grill but never during the cooking period.
Use of spray cooking products can leave a black stain on areas of your cook
grate. This is not harmful and does not affect cooking; however, if this becomes
an appearance problem, the best way to remove the discoloration is by placing
the cooking grate in a self-cleaning oven during the clean cycle.

HELPFUL HINTS