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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.
SEASONING
Saturate a clean cloth rag with Camp Chef Cast Iron
Conditioner. Coat all surfaces of the cast iron. Place grates
in the barbecue grill box and place the box on your outdoor
cooker. Heat to 375° - 400°F. Cookware will smoke as the
seasoning bakes. As smoking begins to slow remove from
heat. Use or let cool and store. This process can also be
done in your home oven.
Note:
Do not place the grates
directly over the burners of your outdoor cooker. Placing the
grates directly over the burners could result in cracked or
broken cast iron.
MAINTAINING SEASONING
After each use, 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.
ENGLISH