Kingsford BC222, Instruction Manual

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ADDING ADDITIONAL CHARCOAL
To achieve the extended cooking times needed for barbecuing or slow smoking (or if you’re
using your KINGSFORD® CHARCOAL GRILL to make enough hot dogs and hamburgers to
feed an army), additional charcoal can be added through the charcoal pan access door.
Lower the adjustable charcoal pan to its lowest setting. Open the charcoal pan access door
using an insulated grill mitt – as the handle can be hot. Using long-handled tongs, stoke the
coals enough to allow excess ash to fall through the charcoal pan into the slide out ash pan
below. Again using insulated mitts and long-handled tongs, add charcoal to the pan as
needed and close the access door. Raise the adjustable charcoal pan to the desired level.
Do not use lighter fluid or instant light charcoal when adding additional charcoal to an existing
fire. This can be dangerous, and will leave a lighter fluid aftertaste on your food.
Do not attempt to empty the ash pan of burning charcoal pieces or hot ash. Wait until the
ashes and grill have completely cooled before emptying the grill.
See the “Cooking Methods” section for more information on barbecuing and slow smoking.
COOKING METHODS
You can use your GRILL to cook three different ways – depending on the type of food, and
how you want to prepare it.
GRILLING
Grilling is cooking directly over the fire, using direct heat. This method is the quickest and
works well for foods that are tender before you cook them – including steaks, beef or pork
tenderloin, burgers, hot dogs, sausages, chicken, seafood, etc. Vegetables are also
wonderful when grilled.
Grilling uses very high temperatures that are over 325

F. When cooking at these
temperatures, it is important to carefully watch your food to keep it from burning. Also, close
the lid to put out any grease flare-up that may occur when flipping burgers or steaks.
BARBECUING
Barbecuing is cooking using indirect heat and smoke. This method takes a little longer, but
can be used for nearly any kind of food you want to cook (including those above). As
barbecuing uses lower temperatures and longer cooking times – this method works best for
cuts of meat that need time to tenderize – such as ribs, brisket, pork shoulder, wild game, etc.
Barbecuing uses temperatures from 225

F to 325

F. Try to maintain 275

F for optimal
results. Use your imagination when barbecuing, as the possibilities are endless!
SLOW SMOKING
Slow smoking uses much lower temperatures and much longer cooking times. Slow
smoking is actually a way to cure meats rather than cook them. Slow smoking is ideal for
turkeys, chickens, beef briskets, cheese and sausage.
Slow smoking uses temperatures that range from 140

F to 225

F. Most slow smoking
recipes call for the use of saline brine that helps preserve the meat and avoid bacterial
contamination during the cooking process