Using the Smoker Feature

• 1). Remove the cooking grate and load charcoal or hardwood chunks on one side of the smoker grill. If you have a model with a separate firebox, load the fuel in there. Light the fire and wait for the coals or wood chunks to burn down to orange with a tinge of white ash.
  
  
• 2). Soak wood chips in water in a metal bowl while you wait for the coals to burn down.
  
  
• 3). Drain two fistfuls of wood chips and place them directly on the hot coals when ready. Set the cooking grate over the coals and clean the grate with the grill brush. The damp wood chips will produce smoke.
  
  
• 4). Place the food to be smoked on the cooking grate away from the hot fire, then close the grill cover. Adjust the vents to circulate smoke around the food.
  
  
• 5). Smoke the food for 20 minutes per pound with the grill covered, turning the food over once an hour. Add more coals or hardwood to the fire, as necessary, to sustain the heat for long smokes.
  
  
• 6). Pierce the food with a meat thermometer to gauge the internal temperature. Meats are done when the thickest section reads 165 degrees Fahrenheit. Smoke chicken to an internal temperature of at least 175 degrees Fahrenheit.
  
  

Using as a Grill

• 1). Remove the cooking grates to load the firebox with charcoal or wood chunks. Light the fire and wait for the coals or wood chunks to burn down to orange with white ash.
  
  
• 2). Replace the cooking grates and allow them to heat for 10 minutes, then scrape the grates with the grill brush.
  
  
• 3). Arrange the food directly over the hot coals and grill normally, according to your recipe. For example, steaks or hamburgers an inch thick should be grilled eight minutes per side for medium. Hotdogs are typically sold pre-cooked, grill rapidly and are ready to come off in as little as one minute.