USE AND CARE
Grilling
Position the fire grate in the grill in one of three positions from
tab on each side of the grill. Build a fire on top of the fire grate
using either charcoal briquettes, lump charcoal, or wood
chunks. Keep the grill lid open, until the fire has established
itself and is ready for cooking. Spread out coals as required,
insert cooking grates, and start grilling. Remember, grilling is
done over the top of the fire. Use the vents to regulate the fire
and heat. Open the vents to increase temperature; close vents
to decrease temperatures. The fire grate has three positions
that allow you to move the fire closer to the food if desired.
Likewise, if your food is cooking too fast - you can move the fire
grate away from the food by lowering it. The grill lid can remain
open or closed. Refer to recipes for required cooking times and
temperatures.
With any type of live fire cooking, allow enough time to build a
fire and get the grill up to temperature.
Build a fire using either charcoal briquettes, lump charcoal, or
wood chunks. Briquettes offer a very good source of heat, and
are readily available in the marketplace. Most briquettes are
manufactured using a combination of wood charcoal, coal
powder, and a processing binder. Lump charcoal is a premium
form of charcoal because it is made of only wood. Lump
charcoal burns hotter and longer than briquettes, and imparts
no chemical flavors to the food being cooked. For a more robust
smoke flavor using briquettes or lump charcoal, try adding
several wood chunks to the fire. Wood chunks are available in a
variety of natural flavors, and can be used alone or in addition to
charcoal. As a general rule, any hardwood that bears a fruit or
nut is suitable for cooking. However, different woods have very
different tastes.
Prior to cooking on your grill
, the following steps should be
taken to season the interior steel. This will seal the inside
surfaces with wood smoke and resin, helping to prevent
corrosion.
First
, brush all interior surfaces with vegetable oil.
Next
, build a small fire on the fire grate inside the firebox, being
sure not to lay coals against the walls. After the fire becomes
established, close the grill lid and position both vents
approximately 1/4 open. Sustain this fire for at least 2 hours.
The unit is now ready for cooking!
Grill Maintenance
When finished cooking, and the unit has adequately cooled,
clean out all remaining ashes. Ashes collect moisture, which
can lead to premature rusting and decay. Periodically coating
the interior surfaces with vegetable oil will aid in the protection
of your unit. Also, occasional touch up of the exterior paint will
be required. Black, high-temperature spray paint is
recommended. Never paint the interior of the unit.
Cooking Surface:
If a bristle brush is used to clean any of the
grill cooking surfaces, ensure no loose bristles remain on
cooking surfaces prior to grilling. It is not recommended to clean
cooking surfaces while grill is hot.
WARRANTY
WARRANTY
BBQ-PRO GRILL WARRANTY
90 DAY Full Warranty
®
If this BBQ-Pro product fails due to a defect in material or
workmanship within 90 days from the date of purchase, return
it to any Sears or Kmart store or other BBQ-Pro outlet in the
United States with your proof of purchase for free
replacement.
This warranty gives you specific legal rights, and you may
also have other rights which vary from state to state.
Sears, Roebuck and Co., Hoffman Estates, IL 60179
Page 3
THE HEAT OF THE COALS
seconds you can
hold the palm of
your hand 4 inches
above the coals
temperature range (Fº)
visual cues
HOT COALS
2
400 to 450
barely covered with
gray ash; deep red glow
MODERATELY HOT
375 to 450
thin coating of gray
ash; deep red glow
MODERATELY HOT COALS
4
325 to 375
significant coating of
gray ash; red glow
MODERATELY COOL COALS
5
300 to 325
thick coating of gray
ash; dull red glow
3
TO HOT COALS
USDA Recommended
Internal Cooking Temperatures
Ground Meat
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
Medium................................................................160°F
Well Done............................................................170°F
Poultry
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium..............................................................160°F
Well Done..........................................................170°F
Summary of Contents for 16330 BBQ-PRO
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