BBQ 15897 Use And Care Manual Download Page 16

Page: 16 / 18

Page 16

GARANTÍA

GARANTÍA DE LA PARRILLA BBQ-PRO

Garantía completa de 90 días

Si este producto BBQ-Pro falla debido a un defecto de
material o de mano de obra dentro del plazo de 90 días
de la compra, devuélvalo a cualquier tienda Sears o
Kmart u otro punto de venta de BBQ-Pro en los Estados
Unidos con su comprobante de compra para que se lo
cambien gratis.

Esta garantía expresa le otorga derechos específicos; es
posible que usted tenga otros derechos que pueden
variar de un estado a otro.

Sears, Roebuck and Co., Hoffman Estates, IL 60179

PROPOSICION 65 DEL ESTADO DE CALIFORNIA
1. Los subproductos que se generan por combustión
al usar este aparato, contienen substancias químicas
que, en el estado de California, se sabe que producen
defectos congénitos, daños al aparato reproductor o
cáncer.
2.Este producto puede contener plomo, una
substancia química que en el estado de California se
considera causante de defectos congénitos y de
otros trastornos al sistema reproductor.

Este manual contiene información importante
necesaria para usar esta parrilla de forma segura y correcta.
Antes de empezar a armar y a usar la parrilla, lea y siga
todas las advertencias y las instrucciones de armado.
Guarde este manual, para que lo pueda consultar en el
futuro.

La combustión del carbón produce monóxido de
carbono, que es inodoro y que puede causar la muerte.
NO queme carbón dentro de las casas, los vehículos,
as carpas, los garajes o en áreas cerradas. Use este
aparato únicamente al aire libre, en lugares bien
ventilados.
El no seguir debidamente estas advertencias e
instrucciones puede ocasionar incendios o
explosiones, que pueden causar daños materiales,
lesiones o la muerte.

USE AND CARE

BEFORE FIRST USE

Before cooking with your BBQ PRO Grill/Smoker, follow
these steps closely to both cure the finish and season the
interior of your grill/smoker. Improper preparation of your
grill may affect the finish and/or add metallic flavors to your
first foods.

Brush or wipe all interior surfaces including grills and
grates with vegetable cooking oil.

Using charcoal, build a small fire on the charcoal grate

in the Smoker Box, being sure not to lay coals against
the walls.

Close doors. Open butterfly damper in Smoker Box and

Smokestack damper approximately one quarter.

Continue burning charcoal for two hours or more. After

at least 2 hours, begin increasing temperature by
opening the butterfly damper and smoke stack damper
half-way, and adding more charcoal until the
temperature gauge increases by about 50-75 degrees.
Hold it at that temperature for about 15-30 minutes.
Your BBQ-PRO Grill/Smoker is now ready for use.

GRILLING IN THE MAIN COOKING CHAMBER

WARNING: Failure to read and follow instructions for
lighting charcoal may result in serious personal injury
and/or property damage.

Charcoal is recommended, however a combination of

wood chunks or wood chips mixed in with the charcoal
may be used as the fuel source for grilling.

Remove the cooking grates and place charcoal on the

charcoal grate in the main cooking chamber. Do not
build too large of a fire. We recommend starting a fire
with no more than 4 pounds of charcoal (approximately
60 briquets) and adding more as needed during cooking.

After allowing the fire to burn down, place the cooking

grates in the main cooking chamber.

SMOKING AND SLOW COOKING

If using the unit as a smoker, remove the cooking grates

from the smoker box and build your fire on top of the
smoker box charcoal grate. Either charcoal or wood may
be used, but wood is the recommended fuel for the
flavor it imparts through the smoke. Most seasoned
hardwoods are good for smoking, such as hickory,
mesquite, pecan, oak, apple, etc. It's best to remove
bark before burning, as it contains a high acid content
and imparts an acrid flavor.

After allowing the fire to burn down, close the doors and
control the temperature and smoke with the dampers of
the smoker box and smoke stack. Since heat and smoke
rise, a natural airflow will be maintained from the air
damper near the heat source up to the smoke stack.
This is known as "air draw." Do not operate the unit with
temperatures exceeding 450 degrees in the smoker box.

Place the food in the main cooking chamber and use the

temperature gauge to monitor temperature. Cooking and
smoking are taking place using indirect heat. Because of
this, there is no worry of a grease fire flare-up ruining the
food. Do not place food within 6" of the opening from the
main cooking chamber into the smoker box.

A general rule of thumb for cooking is about 1 hour per
pound for smoking large cuts of meat. Refer to a cook
book for specific cuts of meats. Limit the number of times
you open the smoker box door, as this will allow heat to
escape and extend the cooking time. If food seems to

be getting too smoky or brown before the cooking time is
finished, cover it loosely with heavy duty aluminum foil.

GRILL MAINTENANCE

Surface rust can form on the inside of your smoker. To

prevent this, always make sure to apply a light coat of
vegetable oil on interior surfaces after cleaning. This will
aid in the protection of your unit. Exterior surfaces may
need occasional touch-up. We recommend the use of a
commercially available black high temperature spray
paint.
NEVER PAINT THE INSIDE OF YOUR GRILL/SMOKER!

Make sure coals are completely extinguished before

cleaning inside of smoker, and always remove the ash
after each use. Inside surfaces may be cleaned with a
solution of detergent and water applied with a scrub
brush. Thoroughly rinse with water and allow to air dry.
Coat with vegetable oil before using again.

Página 21

THE HEAT OF THE COALS

barely covered with gray
ash; deep red glow

thin coating of gray ash;
deep red glow

significant coating of gray
ash; red glow

thick coating of gray ash;
dull red glow

temperature

range (F°)

visual cues

HOT COALS

MODERATELY HOT
TO HOT COALS

MODERATELY
HOT COALS