-10-
SMOKING TIMES
Temperature on
Meat Thermometer
Food
• Use caution when assembling and operating your grill to avoid
scrapes or cuts from sharp edges.
• Do not use gasoline, kerosene or alcohol for lighting charcoal.
Use of any of these or similar products could cause an explosion
possibly leading to severe bodily injury.
• Keep children & pets away from grill. Supervision is necessary
and do not leave grill unattended when in use. Use caution when
moving grill to prevent strains. Keep grill at least 15 feet from
any combustible material (decks, buildings, fences, trees,
bushes, etc).
• When adding charcoal and/or wood, use extreme caution.
• Never move grill when it is in use or when it contains hot coals
or ashes.
• Do not place grill near flammable liquids, gases or where
flammable vapors may be present.
• Use caution since flames can flare-up when fresh air suddenly
comes in contact with fire. When opening the lid, keep hands,
face and body safe from hot steam and flame flare-ups.
• Do not exceed a temperature of 400 F. Do not allow charcoal
and/or wood to rest on the walls of grill. Doing so will greatly
reduce the life of the metal and finish of your grill.
• Always wear oven mitts to protect hands from burns. Avoid
touching hot surfaces.
• When opening lid, make sure it is pushed all the way back so it
rests against the lid support brackets. Use extreme caution as
hood could fall back to a closed position and cause bodily injury.
• Close lid and all dampers to help suffocate flame.
• Always hold an open lid from the wooden handle to prevent it
from closing unexpectedly.
• Never leave coals and ashes unattended. Before grill can be left
unattended, coals and ashes must be removed. Use caution to
protect yourself and property. Carefully place remaining coals
and ashes in a noncombustible metal container and saturate
completely with water. Allow coals and water to remain in metal
container 24 hours prior to disposing.
• To protect against bacteria that could cause illness, keep all
meats and refrigerated and thaw in refrigerator or microwave;
keep raw meats separate from other foods; wash everything that
contacts raw meats; cook thoroughly; and refrigerate leftovers
immediately. Cook meats medium to well done.
THESE WARNINGS APPLY ALSO TO THE "SIDE FIRE BOX"
WARNING
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING AND OPERATING YOUR GRILL
IMPORTANT SAFETY WARNINGS
Beef Roasts, Beef Brisket
Lamb Roasts, Venison
Large cuts of Game
Pork Roasts
Pork/ Beef Ribs
Pork Chops
Sausage Links
Ham, Fresh
Ham, Cooked
Chicken (Cut up or split)
Chicken (Whole)
Turkey (Unstuffed)
Fish, small whole
Fish, filets, steak
Duck
Small game birds
1 – 1
1
/
2
hours
1
3
/
4
– 2
1
/
2
hours
2
1
/
2
– 3
1
/
2
hours
1
3
/
4
– 2
1
/
2
hours
2
1
/
2
– 3 hours
1
1
/
2
– 2 hours
3
/
4
– 1
1
/
4
hour
2 – 2
3
/
4
hours
3 – 4 hours
1
1
/
2
– 2 hours
1 – 1
1
/
4
hours
1
1
/
4
– 1
1
/
2
hour
1
3
/
4
– 2
1
/
2
hours
1
/
2
–
3
/
4
hours
1
/
4
–
1
/
2
hours
1 – 1
3
/
4
hours
3
/
4
– 1 hour
140º rare
160º medium
170º well done
170º
170º
Meat pulls from bone
Meat pulls from bone
170º for fresh sausage
170º
130º
180º / leg moves easily in joint
180º / leg moves easily in joint
180º / leg moves easily in joint
Flakes with fork
Flakes with fork
180º / leg moves easily in joint
180º / leg moves easily in joint
3 – 4 lbs.
5 – 7 lbs.
7 – 9 lbs.
3 – 4 lbs.
5 – 8 lbs.
Full grill
Full grill
Full grill
10 lbs.
All sizes
1-4 fryers, cut up or split
1-4 fryers
8 – 12 lbs.
Full grill
Full grill
3 – 5 lbs.
Full grill
4 – 5 hours
5 – 6 hours
7 – 10 hours
5 – 6 hours
7 – 8 hours
4 – 6 hours
4 – 6 hours
4 – 5 hours
7 – 8 hours
3 – 4 hours
4 – 5 hours
5 – 6 hours
7 – 8 hours
2 – 3 hours
1 – 3 hours
5 – 6 hours
4 – 5 hours
If you purchased the "Side Fire Box"....
Recipes for Texas Style Smoking are enclosed with it.
Water Pan
Smokin'
Weight
Side Fire Box
