15
Lighting Instructions (continued)
Never add charcoal starter fluid to hot or warm coals as flashbacks may occur causing injury.
You are ready to begin cooking when the pile of briquettes ashes over and produces a red glow
(approximately 10-15 minutes).
Depending on your cooking method, either leave the briquettes in a pile or spread evenly across the
charcoal grate using a long handle tool. ALWAYS use caution when handling hot coals.
Direct Grilling
Grilling directly over hot coals is ideal for searing in juices and grilling food requiring less than 25 minutes of grilling
time, such as steaks, hamburgers, hot dogs, chicken parts, vegetables and fruit.
Open the lid and remove cooking grid.
Load and light charcoal per “Lighting Instructions” section.
While wearing hand protection, carefully spread hot coals evenly across charcoal grid with a long handle
tool.
While wearing hand protection replace the cooking grid, close the lid and allow the charcoal grill to preheat.
While wearing hand protection open the lid and place food onto cooking grids directly above the hot coals
with a long handle tool.
With lid open or closed, cook until desired internal food temperatures are achieved.
When finished, allow charcoal to burn out by closing lid and all vents.
For more tips on Direct Grilling, please see “Tips for Better Cookouts and Longer Grill Life” section.
Indirect Grilling
Not cooking directly over hot coals is ideal for slow cooking and grilling foods requiring more than 25 minutes such as
most roasts, loins, chops, whole chickens, turkey, fish and baked goods.
Open Lid and remove cooking grid.
Load and light charcoal per “Lighting Instructions” section.
While wearing hand protection, carefully spread hot coals to the outside of charcoal grid with a long handle
tool.
While wearing hand protection, replace cooking grid, close lid and allow charcoal grill to preheat.
While wearing hand protection open the lid. Use a long handled tool to place the food onto the cooking
grids above the area
without
hot coals.
With lid closed, cook until desired internal food temperatures are achieved.
When finished, allow charcoal to burn out by closing lid and all vents.
For more tips on Indirect Grilling, please see “Tips for Better Cookouts and Longer Grill Life” section.
