11
Operating Instructions
WARNING
WARNING
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WARNING: Never exceed 400°F because this will damage the finish and contribute to rust. Paint is not
warranted and will require touch-up. This unit is not warranted against rust.
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CAUTION: Never use charcoal that has been pre-treated with lighter fluid. Use only a high grade plain charcoal, charcoal/wood
mixture, lump charcoal or cooking wood.
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CAUTION: Grill will drip oil during this process and for several uses afterwards. This is normal.
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CAUTION: Smoke may escape from areas other than the smoke stack. This should not affect cooking.
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CAUTION: Charcoal is porous and holds moisture. DO NOT leave charcoal in your grill while you are not using it. Charcoal and
ashes left inside the ash pan may reduce the life of your grill.
First Use
1 . Make sure all labels, packaging and protective films have been removed from the grill .
2 . Remove manufacturing oils before cooking on this grill for the first time, by operating the grill for at least 15 minutes with the lid closed .
This will “heat clean” the internal parts and dissipate odors .
Direct Heat
1 . Direct Heat is a high heat method used to cook foods that take less than 25 minutes to cook . Typically, this means foods that are relatively
small or thin such as steaks, chops, boneless chicken breasts, fish fillets, hamburgers, etc .
2 . Cooking with a MEAT THERMOMETER ensures food is fully cooked . Insert into the thickest part not touching bone, and allow five minutes to
register .
3 . Internal temperatures for FOWL should be 170°F to 180°F .
4 . Internal temperatures for meat should be 140°F for rare, 160°F medium, and 170°F for well done .
Indirect Heat
Water/drip pan not included . Disposable bread pan is recommended . SMOKE BY COOKING SLOWLY .
1 . Place water/drip pan on left side of fire grate .
2 . Place hot coals on right side (Air vent end) of fire grate .
3 . Place meat above water pan .
4 . Place fire grate in low position .
5 . Close lid & control heat with air vent & adjustable cooking grate .
• You may want to sear certain foods before smoking by placing meat directly above coals with LID open and FIRE GRATE in high (hot)
position for several minutes . Add flavor soaked wood chips to the fire and add 1 part marinade, beer, or wine to 3 parts water to the drip
pan .
• Opening the smoking chamber will extend cooking time . Cooking with meat thermometer ensures food is fully cooked . Insert thermometer
into thickest part not touching bone, and allow five minutes to register . Internal temperature for birds should be 170°F to 180°F or when leg
moves easily in joint . Meat should be cooked to internal temperature of 140°F for rate, 160°F for medium and 170°F for well done . Check
the water level when cooking more than 4 hours or when you can’t hear the water simmering . Add water by moving meat over and pouring
water through GRILL into WATER PAN .
• If the smoke is white, the fire’s right . If the smoke is black, add some draft .
Lighting Instructions
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CAUTION: Keep outdoor cooking appliance area clear and free from combustible materials, gasoline and other flammable vapors
and liquids.
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CAUTION: Check to make sure the air vents are free of debris and ash before using the grill.
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CAUTION: Attempting to light the grill with the lid closed may cause an explosion.
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CAUTION: When using a liquid starter, always check bottom bowl before lighting. Fluid can collect in the bottom bowl and could
ignite, resulting in a fire.
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CAUTION: Never add lighting fluid to hot or warm coals as flashback may occur, causing serious injury or damage to property.
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Maximum weight of charcoal to be used on main charcoal grate is 2.7 kgs.
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Maximum weight of charcoal to be used on side charcoal grate is 0.9 kgs.
1 . Open lid and vents .
2 . Make sure bottom bowl is empty .
3 . Remove cooking grid .
4 . Arrange charcoal briquettes or other fuel on the charcoal grid .
5 . Light per instructions on fuel package .
6 . Allow fuel time to ash into glowing coals before cooking .
