505-00100 Rev A
5
3.5.
Vents
The lower vent controls the convective heat transfer and airflow past the food. The top vent has much
less affect on this than the lower vent. It is more effective to control the incoming supply of air, not the
rate that it exhausts through the top. Close both vents to extinguish the charcoal for reuse. Close both
vents to prevent water from entering the grill. (We highly recommend that you purchase a vinyl cover to
extend the life of your grill, especially if you live in a coastal area.) The top vent is large enough to get a
look at the food in the grill without opening the cover.
Figure 3-4: Vents to control the heat
3.6.
Ash Pan
The ash pan collects all spent ashes, burned bits and other crud from the grilling process. It is solid
stainless steel and has a handle for easy dumping. The pan does not hold water. This is by design, so
that you don’t get a pan full of water and mud in the event that rain gets into the grill.
ALWAYS make sure that there are no live coals or hot ashes in the pan before you dispose of the
contents. Coals can stay hot for many hours if they are buried deeply and insulated by the dry ash in the
pan. We have burned up several paper charcoal bags by dumping what we thought were spent coals into
them. This can be a very hazardous situation. Be careful!
Figure 3-5: Removable ash pan with paper grate
!!
Danger
Never dump hot coals where they may be a fire hazard or
where someone might step on them. Do not use a paper bag
to dispose of the ashes.
