CG2047001-RG ENG
14 of
16
20120319 Ver1
Regulating Heat
To increase heat, more wood and / or charcoal may be needed. Follow instructions in “Adding Charcoal /
Wood During Cooking” section of this manual.
To maintain the temperature, more wood and / or charcoal may need to be added during the cooking
cycle.
NOTE: Dry wood burns hotter than charcoal, so you may want to increase the ratio of wood to charcoal
to increase the cooking temperature. Hardwood such as oak, hickory, mesquite, fruit and nut
wood are an excellent fuel because of their slow burning rate. When using wood as fuel, make
sure the wood is seasoned and dry.
DO NOT use
resinous wood such as
pine
as it will produce
an unpleasant taste.
Adding Charcoal / Wood During Cooking
Additional charcoal and / or wood may be required to maintain or increase cooking temperature.
Step 1
Stand back and carefully open grill lid. Use caution since
flare-up can occur
when fresh air suddenly
comes in contact with fire.
Step 2
Wearing oven mitts or protective gloves and use long cooking tongs to lift up the cooking grate and place
it on a clean and non-combustible surface.
Step 3
Stand back a safe distance and
use long cooking tongs
to lightly brush aside ashes on hot coals. Use
cooking tongs to add charcoal and / or wood to charcoal grate, being careful not to stir-up ashes and
sparks. If necessary, use your Charcoal Chimney Starter to light additional charcoal and / or wood and
add to existing fire.
WARNING
Never add charcoal lighting fluid to hot or even warm coals as flashback may
occur causing severe burns.
Step 4
When charcoal is burning strong again,
wear oven mitts or protective gloves
and carefully return
cooking grates to Grill body. Extinguish any hot ashes, coals or embers which may have fallen from the
grill or beneath and around grill.
Flavoring Wood
To obtain your favorite smoke flavor, experiment by using chunks 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 3” to 4” (7 to 10 cm) long and 1” to 2” (2 to 4 cm) thick work best. Unless the wood is still
