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20150819-V1
WARNING
DO NOT use grill without charcoal ash tray in place. DO NOT attempt to remove charcoal ash tray or grates while tray or
grates contain hot coals.
NOTE: to extend the life of your grill, make sure that hot coals and wood do not touch the walls of grill.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5.
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. Start with 2.2 pounds (about 1.0 kg) of charcoal in main chamber (1.5
pounds / 0.68 kg of charcoal in side firebox when using the side firebox). Place the charcoal in center of charcoal
grates.
Step 3
Saturate charcoal with lighting fluid. With lid open and charcoal tray completely placed inside the grill, wait 2 to 3
minutes to allow lighting fluid to soak into charcoal. Store charcoal lighting fluid a safe distance from the grill.
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 in grill and may result in a flash-fire or explosion when lid is opened.
Step 5
Place cooking grates on grill support lips.
Step 6
Place food on cooking grates 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.
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