DCS BH1-48R Installation Manual

Also see for BH1 series: Installation instructions and user guide INSTALLATION GUIDE/USER GUIDE Installation and user guide Installation guide INSTALLATION GUIDE/USER GUIDE

DCS BH1-48R Installation Manual Manual pdf 31 page image

29FIG. 19FIG. 18USING THE SMOKER SYSTEMTo light the smoker burnerOpen the lid and remove the smoker tray. Locate theburner visually by looking through the cut-out in the valvepanel. Push in the burner knob and turn to the “HI” positionuntil the burner is lit. If the burner doesn’t ignite, wait fiveminutes for any accumulated gas to dissipate, then try again.If the burner will not light after several attempts, wait fiveminutes, then match light using a paper book match throughthe cut-out in the valve panel. Once lit, fill the smoker trayand replace.Wood chipsThere are many wood chips available for purchase andselection is based on personal taste. The most commonwood chips used are mesquite or hickory. Mesquite hasa sweeter taste and is commonly used with poultry andseafood. Hickory is best suited for red meats. Use of oak,cherry, maple, aspen or apple is also common while aromaticherbs like sage, bay leaves, thyme or basil may also beused. Soaking the chips in water before using them will helpensure the wood chips smoke and do not flame up. To start,you may want to use the “HI” position to start the chipssmoking, then reduce the heat to a lower level to preventthem from drying out and flaming. If the wood chips doflame up, add a small amount of water to extinguish theflame. This should be done carefully through the top in thegrill area, or by pulling the tray out slightly. Use cautionwhen adding water to a hot tray to avoid steam burns, andnever completely remove a hot tray. When smoking, the lidshould remain closed as much as possible to maximize theeffect. During extended roasting periods it is normal to addfresh wood chips to the tray several times.Your smoker tray comes with a removable smoker lid. Forbest results we recommend using the smoker lid.The smoker system on each grill consists of a stainless steel slide out tray which is positionedabove a 3,500 Btu/hr or 3.7 MJ/h burner. The burner is controlled by a precision brass valve whichis capable of being turned down to very low heat levels. The system may be used alone for lowtemperature roasting and smoking or in conjunction with any combination of other burners. Whenusing the smoker system in conjunction with the optional infrared rotisserie burner, you’ll find ithelpful to use the low setting of the smoker burner to minimize the heat rising up to the rotisseriebasting pan. Staggering the meat away from the smoker burner also helps.To minimize burn potential do not completely remove the smoker tray when hot.EN