Справочник Пользователя для Dacor Electric Grill OBSB162

15

Operating Your Outdoor Grill

With the canopy closed, preheat the outdoor grill to 

5. 

a temperature of 225 to 300ºf. make sure the burner 

under the smoker box is lit. Once the outdoor grill 

reaches the above temperature range, allow an addi-

tional 15 to 20 minutes for smoke to gather inside the 

grill compartment.
Open the canopy and place the food on the grates 

6. 

as close to the smoker box as possible. Doing so will 

allow the smoked flavor to penetrate the meat.
Close the canopy. During cooking, check the food 

7. 

periodically using the temperature information on the 

Safe Cooking Temperature Chart on page 16. Check 

the internal meat temperature with a meat thermom-

eter to determine doneness. 

Wood chips should smoke for about 15 to 20 minutes. 

• 

Adjust the flame under the smoker box if the wood 

chips burn too quickly. 
replace the chips frequently during the smoking pro-

• 

cess. Use hot pads and tongs because the smoker box 

will be very hot. Do not remove the hot smoker box. 

Instead, have the chips drained and ready to go into 

the smoker box. note: When you open the canopy, 

you extend cooking times due to escaping heat.

Smoker Wood Chip Types

Wood Type

Type of Smoke

Good for Cooking

Alder

Light delicate smoke

various types of 

fish, especially 

salmon and sword-

fish. Also good for 

chicken and pork.

Apple/

Cherry

Sweet fruity smoke

Chicken, turkey, 

ham, pork and 

game birds.

hickory

Smoky, sharp flavor 

for true southern 

barbecue

Pork ribs and shoul-

der, chicken, beef, 

wild game and 

cheeses.

maple

Sweet and mild 

smoke

Poultry, vegetables, 

ham and bacon

mesquite

Sweet, burns hot, 

can be bitter if 

burned for a long 

time

most meats (es-

pecially beef) and 

most vegetables

Oak

Distinctive and 

pleasant smoke

Brisket, chicken 

and pork

Pecan

More subtle flavor 

than hickory 

Burns easily, good 

for lower tempera-

ture smoking

Pork, chicken, 

lamb, fish and 

cheeses.

Smoker Cooking

Use the smoker box to add a smoked flavor to grilled 

foods. You can also use the smoker box with the rotis-

serie. Smoking is always performed with the canopy 

closed.

Smoker wood chips are soaked with liquids which 

• 

create steam and smoke while grilling. this steam 

can be very hot and dangerous.
frequently, the smoker box will need to be refilled 

• 

during cooking. Proceed with caution. the box will 

be extremely hot. Steam and hot metal surfaces can 

cause personal injury and possible fire.
Using wood chips that have not been properly soaked  

• 

will catch fire (small red embers will appear in the 

smoker box). If the wood chips begin to catch fire, 

add a small amount of water. Wear hot pads and 

keep body parts clear while adding the water to avoid 

steam burns.

Using the Smoker Box

While the outdoor grill is cool, remove one of the 

1. 

small grates and a small flame spreader from inside 

the grill compartment. rearrange the existing grates 

and flame spreaders to leave an opening where you 

want to insert the smoker box. Dacor suggests using 

the far left side. note: You can not put the smoker 

box over the top of the optional sear burner, which is 

located on the right side.
Before lighting the outdoor grill, soak about two to 

2. 

three generous handfuls of your choice of wood chips 

for at least 30 minutes. refer to the chart, right, for 

wood types, characteristics and foods to smoke with 

each type of wood chip.
Pour off the water from the soaked chips and fill the 

3. 

smoker box about half way. Close the smoker box lid. 

reserve some chips to add later.
After loading the smoker box with the soaked wood 

4. 

chips and while the outdoor grill is still cool, insert the 

box into the grill compartment in place of the grate 

removed in step 1.