9
6
Carefully reposition grill as shown.
Tighten all hardware on legs and storage
shelf before continuing.
STEP 4.
Place heat insulation washers (H) on base
handle (9) as shown. Insert screws on base
handle (9) into kettle base (2). Secure with
aluminum flat washers (F) lock washers (J)
and hex nuts (D).
Carefully reposition grill as shown.
Be careful not to chip/scratch porcelain.
STEP 3.
Note:
Shelf may require tilting to place in
position. Legs may need to be spread apart
to place shelf in position.
Insert storage shelf (8) into holes in grill legs
as shown. Secure storage shelf to long legs
using aluminum flat washer (F) and crown
nut (K).
Attach one wheel (11), indented side out, to
each short leg. Then secure wheels and
storage shelf to legs using nylon hex lock
nuts (E).
Snap hubcaps (17) in place as shown.
F
D
J
9
H
2
ASSEMBLY INSTRUCTIONS
8
E
K
F
17
11
Read all instructions and warnings on charcoal bag and in manual before using.
1. Load three crumpled sheets of newspaper on top of grate inside ash can. Place ash can
in position below grill.
2. Pile charcoal directly above ash can on charcoal grate. Open holes in bottom air damper,
and ignite paper in ash can.
3. Spread charcoal out on grate and cook in as little as 20 minutes.
• NEVER USE GASOLINE TO LIGHT CHARCOAL.
• OVERFILLING CHARCOAL GRATE CAN CAUSE SERIOUS INJURY AND DAMAGE THE
UNIT.
• NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.
• HOT COALS SHOULD NOT BE LEFT UNATTENDED.
• GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING
UTENSILS.
Fish
145° F
Pork
160° F
Egg Dishes
160° F
Steaks and Roasts of Beef, Veal or Lamb
145° F
Ground Beef, Veal or Lamb
160° F
Whole Poultry (Turkey, Chicken, Duck, etc.)
165° F
Ground or Pieces Poultry (Chicken Breast, etc.) 165° F
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
To ensure that it is safe to eat, food must be cooked to the minimum internal
temperatures listed in the table below.
WARNING
HOW TO USE QUICK START IGNITION SYSTEM
