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. A lot of wood is not required to
obtain a good smoke flavor. A recommended amount for the Charcoal 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” on page 6 of this manual to avoid injury while adding wood.
To increase heat, more wood and/or charcoal may be needed. Follow instructions in “Adding Charcoal/Wood
During Cooking” on page 6 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 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.
FLAVORING WOOD
TO INCREASE HEAT
GRILLING/SEARING
1.
Follow the instructions above to build a fire in the grill.
2.
Place cooking grills on grill support lips in cooking chamber.
WARNING:
Wear protective oven mitts/gloves when adjusting cooking grills or touching hot grill surfaces to
protect your hands from burns.
3.
Place food on cooking grills and close grill lid. Always use a meat thermometer to ensure food is fully
cooked before removing from grill.
4.
Allow grill to cool, then follow instructions in the “After-Use Safety” and “Proper Care & Maintenance”
on page 15 of this manual.
ADDING CHARCOAL/WOOD DURING COOKING
Additional charcoal and/or wood may be required to maintain or increase cooking temperature.
1.
Stand back and carefully open grill or firebox lid. Use caution since flames can flare-up when fresh air
suddenly comes in contact with fire.
2.
Wearing oven mitts/gloves, remove cooking grills to access charcoal grate.
WARNING:
Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing
severe burns.
3.
When charcoal is burning strong again, wear oven mitts/gloves and carefully replace cooking grills.
Ensure that no ashes, coals or embers have fallen to the ground as a fire may start. As a precaution,
completely wet beneath and around grill with water to extinguish any fallen ashes, coals or embers.
4.
Close the grill lid. Allow food to continue cooking.
6
Char-Broil Exhibit 1009
Char-Broil v. A&J
IPR2018-00902
