GR1031-014984 ENG 13
20181231 Ver. 1
If using a Charcoal Chimney Starter, place lump or briquette charcoal on top of grate in chimney starter until full.
Underneath grate place balled up paper and light with match or lighter thru holes in bottom of chimney sides. Once
paper lights, fire will spread up thru charcoal until entire column is glowing red in the bottom with ash formation on
top. Pick up by handle and pour lit charcoal into grill. (Proceed to Step 5)
NOTE: To extend the life of your grill, make sure that hot coals and wood do not touch the walls of grill.
WARNING
DO NOT use grill without charcoal ash tray in place. DO NOT attempt to remove charcoal ash tray while tray
contains hot coals.
If you choose to use charcoal lighting fluid, ONLY use charcoal lighting fluid approved for lighting charcoal. Do not
use gasoline, kerosene, alcohol or other flammable materials for lighting charcoal. Follow all manufacturer’s
warnings and instructions regarding the use of their product. Place the charcoal in center of each charcoal grate.
Step 3
Follow manufacturer’s instructions for lighting charcoal.
Step 4
With grill lid open, stand back and carefully light charcoal and allow to burn until covered with a light ash
(approximately 20 minutes).
WARNING
Charcoal lighting fluid must be allowed to completely burn off prior to closing grill lid (approximately 20
minutes).Failure to do this could trap fumes from charcoal lighting fluid inside the grill and may result in a flash-fire or
explosion when lid is opened.
Step 5
Place cooking grid on grill support lips.
Step 6
Place food on cooking grid and close grill lid. Always use a meat thermometer to ensure food is fully cooked before
removing from grill.
Step 7
Allow grill to cool completely, and then follow instructions in the “After-Use Safety” and “Proper Care &
Maintenance” sections of this manual.
Flavoring Wood
To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor producing wood such as
hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use
resinous wood such as pine as it will produce an unpleasant taste.
Wood chunks or sticks 3” to 4” (7 to 10 cm) long and 1” to 2” (2 to 4 cm) thick work best. Unless the wood is still
green, soak the wood in water for 30 minutes or wrap each piece in foil and tear several small holes in the foil to
produce more smoke and prevent the wood from burning too quickly. Only a few pieces of wood are required to
obtain a good smoke flavor. A recommended amount for the grill is 5 to 6 wood chunks or sticks. Experiment by
using more wood for stronger smoke flavor or less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the cooking process. However, it may be necessary
when cooking very large pieces of food. Follow instructions and cautions in the “Adding Charcoal/Wood During
Cooking” section of this manual to avoid injury while adding wood.
