Smoke hollow 1900677, Manual

Page: 17 / 60

17
ASSEMBLY OF YOUR GRILL IS NOW COMPLETE.
1. For best results, use a metal charcoal starter and fill the starter with about
( 0.91kg / 2lbs.) of charcoal and light.
2. After 30 minutes, dump the charcoal into the charcoal tray, which should be
at lowest adjustment height (Fig. A).
3. Adjust charcoal cooking chamber dampers from 1/4 to 1/3 open.
4. Immediately and carefully place another (
0.91kg / 2lbs.) of charcoal on top of
the burning coals in the charcoal tray.
5. Once the temperature reaches your desired level, food can be placed on the
cooking grids. Do not cook before the charcoal has a coating of ash.
Tip: The adjustable charcoal tray in the charcoal cooking chamber allows the charcoal
tray to be moved to within a few inches of the cooking grate allowing you to sear your
meat and lock in the juices. Searing takes only a few minutes on each side. Don’t allow
the meat or food to burn. After searing, crank the charcoal tray back to the bottom and
cook the food to your personal preference.
TO COOK USING CHARCOAL AND DIRECT HEAT
Dump charcoal into
charcoal tray as
shown here.
Position charcoal
tray at lowest
adjustment height.
Fig. A
• Seasoning will prevent rust and food from sticking to the cooking grid. Apply a thing coating of solid vegetable shortening
over the entire surface. Place cooking grid inside of grill and allow to heat for 1-1½ hours. Frequent seasoning prevents
rusting. If rusting occurs, clean with a steel brush, apply vegetable shortening, and heat as indicated above.
SEASONING YOUR COOKING GRATE
Grilling Guide
BEEF SIZE GRILLING TIME INTERNAL TEMP
Steaks 3/4” (2cm) thick
3-4 min./side Med. rare 145°F (62°C)
4-5 min./side Med. 160°F (71°C)
Kabobs 1” (2.5cm) cubes 3-4 min./side 145°-160°F (62°-71°C)
Hamburger patties 1/2” (12mm) thick 3-4 min./side Med. 160°F (71°C)
Roast, rolled rump 4-6 lbs. (1.8-2.7kg) 18-22 min./lb. 145°-160°F (62°-71°C)
Sirloin tip 3½-4 lbs. (1.5-1.8kg) 20-25 min./lb. 145°-160°F (62°-71°C)
Ribs, back
Cut in 1-rib portions 10 min./side Med. 160°F (71°C)
Half, 2-3 lbs. (0.9-1.3kg) 10-12 min./side Med. rare 145°F (62°C)
Tenderloin Whole, 4-6 lbs (1.8-2.7kg) 12-15 min./side Med. 160°F (71°C)
PORK SIZE GRILLING TIME INTERNAL TEMP
Chops, bone-in 3/4” (2cm) thick 3-4 min./side Med. 160°F (71°C)
Chops, bone-out 1½” (4cm) thick 7-8 min./side Med. 160°F (71°C)
Tenderloin 1/2-1½ lbs. (0.2-.06kg) 15-20 min. total Med. 145°F (62°C)
Ribs (indirect heat) 2-4 lbs. (0.9-1.8kg) 1½-2 hrs. Med. 160°F (71°C)
VENISON SIZE GRILLING TIME INTERNAL TEMP
Roast, saddle or leg 6-7 lbs. (2.7-3.1kg) 25-30 min./lb. 145°-160°F (62°-71°C)
Steaks 3/4” (2cm) thick 6-7 min./side Med. 160°F (71°C)
CHICKEN SIZE GRILLING TIME INTERNAL TEMP
Broiler fryer (indirect heat) 3-4 lbs. (1.3-1.8kg) 60-75 min. In thigh 180°F (82°C)
Cornish hen 18-24 oz. (510-680g) 45-55 min. In thigh 180°F (82°C)
Breast halves, bone-in 6-8 oz. (170-226g) each 10-15 min./side 170°F (77°C)
Breast halves, boneless 4 oz. (113g) each 6-8 min./side 170°F (77°C)
Legs or thighs 4-8 oz. (113-226g) 10-15 min./side 180°F (82°C)
Drumsticks 4 oz. (113g) 8-12 min./side 180°F (82°C)
Wings 2-3 oz. (56-85g) 8-12 min./side 180°F (82°C)
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m), additional cooking time may be required.
• To insure that meat is coooked thoroughly use a meat thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.