Lynx L42ASRNG Owner's Manual

16

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. 

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.)

 

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.