RiverGrille Desperado CG2065303-RG, Owner'S Manual

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CG2065303-RG - ENGLISH P.15 20170615 V
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Flavouring Wood
To obtain your favorite smoke flavour, experiment by using chunks, sticks or chips of flavour-producing wood such
as hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavouring. 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 flavour. A recommended amount for the grill is 5 to 6 wood chunks or sticks. Experiment by
using more wood for stronger smoke flavour or less wood for milder smoke flavour.
Additional flavouring 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.
Regulating Heat
To increase heat, add more wood and/or charcoal. Follow instructions in “Adding Charcoal/Wood During Cooking”
section of this manual.
To maintain the temperature, you may need to add more wood and/or charcoal 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 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.
The amount of food determines the amount of lump charcoal or charcoal briquette to be used. Add
charcoal gradually and observe the grilling temperature via the temperature gauge. Adding too much
charcoal into the grill at a time may raise the burning temperature rapidly and cause damages to the grill.
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 flames can flare-up when fresh air suddenly comes in
contact with fire.
Step 2
Wearing oven mitts/gloves, lift up the cooking grates and place them on a clean and non-combustible surface. DO
NOT touch the grates by hand.
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 grates, 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/gloves and carefully return the charcoal grates to grill body.
Extinguish any hot ashes, coals or embers which may have fallen from the grill or beneath and around grill using
water hose.
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