Tips for Smoking on Charcoal & Gas

• Soak wood chips and chunks in water for at least 1 hour.
• Soak aromatic twigs for 30 minutes.
• Drain and shake off excess water before adding soaked wood to the fire.
• If equipped with smoker box attachment, before firing up the grill, fill water pan on attachment with hot tap water.
• Place presoaked chunks/chips in compartment as directed by manufacturer's instructions.
• If you do not have an attachment, use a foil pan (separate from the water pan) or a foil packet with holes punched in the bottom. Place pan on rack directly over heat source.
• Place food on grill rack and cover.
• Check food, temperature, and water pan once an hour, adjusting as needed.

• Monitor temperature by adding 8 to 10 fresh briquettes.
• Do not add "instant-start" charcoal briquettes during the cooking process.