ASSEMBLY INSTRUCTIONS
• Place the handle on the front panel of the
lid with gaskets between handle and lid.
• Place screws through handle holes and
into the lid.
• Place the two nuts on the screws inside the
lid and securely tighten.
MAINTAINING SEASONING
The cast iron grill grates are coated with an
enamel finish to prevent rusting. Seasoning
is not required, but care should be taken to
maintain the finish. After each use or prior
to cooking, heat the grates on medium heat
for several minutes. Use a brass or stainless
steel brush to clean. Apply a small amount of
Camp Chef Cast Iron Conditioner, and thinly
coat all surfaces of the cast iron. Over time,
this will make your cast iron black, creating a
finish called a “patina.” This enhances your
cast iron by creating a glass-like finish, giving
it a non-stick surface. Additional seasoning
ideas can be found online at: www.campchef.
com. Store your cookware in a dry, clean area
with a light coating of Cast Iron Conditioner.
Your cast iron will be ready for use the next
time you retrieve it. Avoid any locations with
widely fluctuating temperature conditions.
If your cast iron becomes rusty, soak the
area in cola to remove the rust and then re-
season.
CLEANING
When cool, wash your cast iron thoroughly
with a non-citrus based soap and water. Be
sure to rinse and dry completely. (Note: Soap
can remove the seasoning of your cast iron if
you don’t restore it after cleaning.)
COOKING TIPS
Wash cast iron in hot water and dry
thoroughly. Wipe cooking surface with
cooking oil to help prevent sticking. Frozen
food should be completely thawed before
cooking. Use naturally lean meats and
poultry. Trim excess fat from all meat, this
will reduce flare-ups. If flare-ups occur,
use lid to assist in putting the flame out by
simply replacing it on the grill. Use tongs
or spatula instead of a fork or knife when
turning meats. Some of the meats juices
will be lost if pierced. Marinating meats for
several hours will break down the cellular
structure generally tenderizing and flavoring
the meat and will also reduce cooking time.
OPTION: Instead of long hours of marinating
use a marinade injector kit and fill the meat
instantly full of flavor. Injector kits can be
found at most grocery stores or kitchen
supply stores.
SMOKING TIPS
To obtain a “smoke” flavor, use wood chips
or chunks such as hickory, mesquite, apple
or cherry wood. Any fruit or nut tree wood
may be used for flavoring. Do not use
resinous woods such as pine, they produce
an unpleasant taste. Soak wood chips in
water according to directions for flavor
smoking. Soaking the chips will cause them
to smoke for a longer period of time rather
than burning up quickly. Place wood chips
under the cast iron cooking grate. The
amount of chips used will determine how
intense or subtle the flavor will be. Smoke
cooked food may still look a little pink when
fully cooked. Close attention is advised to
prevent over-cooking.
