Napoleon CARBON PRO CART, Assembly, Use And Care Manual

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www.napoleongrills.com N415-0445W JUL 13.18
Charcoal Cooking Guide
Charcoal is the traditional way of cooking that we are all familiar with. The glowing briquettes emit infrared
energy to the food being cooked, with very little drying effect. Any juices or oils that escape from the food
drip down onto the charcoal and vaporize into smoke giving the food its delicious grilled taste. The bottom
line is that Napoleon’s charcoal grill produces searing heat for juicier, tastier steaks, hamburgers and other
meats. For cooking times and tips refer to the Charcoal Grilling Chart.
The following grilling chart is meant to be a guideline only. Cooking times are affected by such factors as
altitude, outside temperature, wind, and desired doneness, which will be reflected in your cooking time.
Use a meat thermometer to ensure foods are adequately cooked.
Charcoal Grilling Chart
Food Direct/Indirect
Heat
Cooking Time Helpful Suggestions
Steak
1 in. (2.54cm)
thick
Direct heat 6-8 min.– Medium When selecting meat for grilling, ask
for marbled fat distribution. The fat
acts as a natural tenderizer while
cooking and keeps it moist and juicy.
Hamburger
1/2 in (1.27cm)
thick
Direct heat 6-8 min.– Medium Preparing hamburgers to order is
made easier by varying the thickness
of your patties. To add an exotic taste
to your meat, try adding hickory-
flavored woodchips to the charcoal.
Chicken pieces Direct heat approx
2 min. per side.
Indirect heat for
the remaining 18-
20 min.
20-25 min. The joint connecting the thigh and
the leg from the skinless side should
be sliced 3/4 of the way though for
the meat to lay flatter on the grill.
This helps it to cook faster and more
evenly. To add a trademark taste to
your cooking, try adding mesquite-
flavored woodchips to the charcoal.
Pork chops Direct heat 10-15 min. Trim off the excess fat before grilling.
Choose thicker chops for more
tender results.
Spare ribs Direct heat for 5
min.
Indirect heat to
finish
1.5-2 hrs.
turning often
Choose ribs that are lean and meaty.
Grill until meat easily pulls away from
the bone.
Lamb chops Direct heat 25-30 min. Trim off the excess fat before grilling.
Choose extra thick chops for more
tender results.
Hot dogs Direct heat 4-6 min. Select the larger size wieners. Slit the
skin lengthwise before grilling.