Member's Mark OG2280001-MM, Owners Manual Assembly & Operating Instructions, Page: 19 / 24

OG2280001-MM
19 of 24
20180620-Ver1
Step 2
Saturate charcoal with lighting fluid. With lid open and charcoal grate completely placed inside
the grill, wait 2 to 3 minutes to allow lighter fluid to soak into charcoal.
Store charcoal lighter fluid a safe distance from the grill.
Step 3
With the 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 in
grill and may result in a flash-fire or explosion when lid is opened.
Step 4
Place cooking grate on the grill support lips.
WARNING
Always wear oven mitts / gloves, use lifter (not included) when remove cooking grate and / or
charcoal grate to protect your hands from burns.
Step 5
Place food on cooking grate and close grill lid. Always use a meat thermometer to ensure food
is fully cooked before removing from the grill.
Step 6
Allow the 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 7 to 10 cm (3
” to 4”) long and 2 to 4 cm (1” to 2”) 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.