Dyna-Glo SIGNATURE Serie Mode D'emploi page 13

OPERATING INSTRUCTIONS
Lighting Instructions (Continued)
Step 4
After 20-25 minutes, charcoal should be ready for cooking and/or adding woodchips. Refer to the
next section before adding wood chips to pre-lit charcoal.
DANGER: Closing the firebox during the lighting procedure could trap fumes from the
charcoal lighting fluid in the smoker box and may result in a flash-fire or explosion when door
is opened, resulting in property loss, personal injury or death. Never attempt to add more
charcoal lighting fluid to the charcoal once it has been lit.
ADDING WOOD CHIPS (BEFORE AND DURING COOKING)
WARNING: Use caution since flames can flare-up when fresh air suddenly comes in contact with fire.
When opening the door, keep hands, face and body a safe distance from hot steam and flame flare-ups.
Presoaked Wood Chips
Soak the desired amount of chips in water for 30 minutes. Wrap the wood chips in aluminum foil
and poke holes on the top of the foil wrapping. FOLLOW THE STEPS BELOW BEFORE ADDING
PRESOAKED WOOD CHIPS.
Dry Wood Chips
Dry wood chips can be placed directly onto the pre-lit charcoal, with or without aluminum foil.
FOLLOW THE STEPS BELOW BEFORE ADDING DRY WOOD CHIPS.
The amount and type of wood used is entirely dependent on the desired amount of flavor.
Step 1
Stand back and carefully open the smoker door to allow heat and steam to escape away from your
face. Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. In-
spect the charcoal level in pan.
Step 2
Wearing flame resistant oven mitts/gloves, use long metal cooking tongs to lightly brush aside ashes
on hot coals. Use the long metal cooking tongs to add wood chips (and/or charcoal) to charcoal
chamber. Be careful not to stir-up ashes and sparks.
WARNING: Never add charcoal lighting fluid to hot or even warm coals as flashback may
occur causing severe burns.
Step 3
Close smoker door and allow food to continue cooking.
Allow the ashes to completely cool before reusing or cleaning the smoker.
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