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OPERATING INSTRUCTIONS
Indirect Cooking
Not cooking directly over hot coals is ideal for slow cooking and grilling foods requiring more than
25 minutes such as most roasts, loins, chops, whole chickens, turkey, fish and baked goods.
1. Open lid and remove cooking grid.
2. Load and light charcoal per charcoal manufacturer’s instructions. Leave lid open.
3. While wearing protective gloves, carefully spread hot coals to the outsides of charcoal grid with a
long handle tool.
4. While wearing protective gloves, replace cooking grid, close lid and allow grill to preheat.
5. Wear protective gloves to open lid. Use long handled tools to place food onto cooking grids
above the areas without hot coals.
6. With lid closed, cook until desired internal food temperatures are achieved.
Note: If additional briquets are needed, remove food from cooking grid and while wearing protective
gloves remove the cooking grid and place additional briquets without disturbing the hot coals.
Carefully replace cooking grid and food.
7. Allow charcoal to burn out by closing lid and all vents. Except in the case of an emergency, do
NOT pour water on hot coals.
For more tips on indirect cooking please see “Tips for Better Cookouts and Longer Grill Life,” found
on page 15.
Controlling Flare-ups:
CAUTION:
Do not use water on a grease fire. This can cause the grease to splatter and could
result in serious burns, bodily harm or other damage.
CAUTION:
Do not leave grill unattended while preheating or burning off food residue. If grill has
not been regularly cleaned, a grease fire can occur that may damage the product.
CAUTION:
When cooking, fire extinguishing materials should be readily accessible. In the event
of an oil/grease fire, do not attempt to extinguish with water. Use type BC dry chemical fire
extinguisher or smother with dirt, sand or baking soda.
Flare-ups are a part of cooking meats on a grill and adds to the unique flavor of grilling.
Excessive flare-ups can over-cook your food and cause a dangerous situation for you and your
grill.
Excessive flare-ups result from the build-up of grease in the bottom of your grill.
If grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid as
sudden flare-ups may occur.
Minimize Flare-ups:
1. Trim excess fat from meats prior to cooking.
2. Cook high-fat content meats on LOW setting or indirectly.
3. Ensure that your grill is on a hard, level, non-combustible, surface.
