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For Assembly Assistance, Missing or Damaged Parts
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3
12
REPLACEMENT PARTS LIST
ITEM NO.
DESCRIPTION
990060096
Short Leg Kit
990060097
Long Leg Kit
990070101
Kettle Lid Kit
990070098
Kettle Base Kit
990060085
Ash Can Handle Kit
990060130
Ash Can Spacer Ring
909060030
Ash Can Kit
990060100
Storage Shelf Kit
990060087
Wheel Kit
990000006
Lid Handle Kit
990000007
Base Handle Kit
990060095
Lid Air Damper Kit
990000005
Lid Hook Kit
990060093
Logo Plate Kit
906060049
Hub Cap
906060065
Cooking Grate
906060064
Charcoal Grate
990060276
Air Damper Control Handle Kit
988060006
Instruction Manual
990000090
Hardware Kit ENG/SPN
H
HA
AR
RD
DW
WA
AR
RE
E L
LIIS
ST
T
(D)
1/4”
Hex Nut
qty-8
(E)
5/16”
Nylon Hex Lock Nut
qty-2
(F)
1/4”
Aluminum Flat Washer
qty-8
(G)
5/16”
Aluminum Flat Washer
qty-4
(I)
Heat Insulation
Washer
qty-10
(J)
1/4” Lock Washer
qty-2
(H)
5/16”
Steel Flat Washer
qty-4
(C)
3/16”
Hex Lock Nut
qty-2
(B)
3/16-24x3/8”
Phillips Head Screw
qty-2
(A)
1/4-20x1/2”
Phillips Head Screw
qty-4
CHARCOAL GRILLING RECIPES
Original Ranch® Pork Chops
1 packet / 1 oz Hidden Valley® Original Ranch®
Salad Dressing & Seasoning Mix
1¼ tsp black pepper
6 pork chops (about
3
/
4
inch thick)
Dash of paprika
Combine seasoning and salad dressing mix with pepper.
Rub mixture on both sides of pork chops. Arrange pork
on grill and sprinkle with paprika. Grill until cooked
through. Serves 4-6.
Grilled Red Potatoes with
Hickory Brown Sugar Butter
8 red potatoes, 2-inch diameter (approx. 1 lb.)
2 tbs water
¼ cup KC Masterpiece® Hickory Brown
Sugar Barbecue Sauce
¼ cup salted butter, melted
Peel off 1-inch strip of skin around the middle of each
potato. In a small bowl, combine KC Masterpiece®
Hickory Brown Sugar Barbecue Sauce and butter. Set
aside. Place potatoes and water in a microwaveable 1
quart dish. Microwave full power (100%), covered, 9
minutes until tender, stirring once. Drain. Place cooked
potatoes around outer edge of coals and grill for 10
minutes, turning frequently and brushing with sauce
mixture. Makes 4 Servings.
Grilled Smoked Sausage
1 cup apricot or pineapple preserves
1 tablespoon lemon juice
1 1/2 pounds smoked sausage
Heat preserves in small saucepan until melted. Strain;
set aside fruit pieces. Combine strained preserve liquid
with lemon juice in a small bowl.
Oil hot grid to help prevent sticking. Grill whole sausage
on an uncovered grill, over low Kingsford® briquets, 10
minutes. Halfway through cooking, baste with glaze,
then turn and continue grilling until heated through.
Remove sausage from grill; baste with glaze. Garnish
with fruit pieces. Serves 6
Over the Coals Spiced Popcorn
1/2 cup popcorn kernels or 8 cups popped popcorn
2 tablespoons butter or margarine
1/2 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
If desired, pop 1/2 cup popcorn over coals in
long-handled fireplace corn popper. Hold directly over,
but not touching, hot Kingsford® briquets; shake
vigorously until corn is popped, 3 to 4 minutes.
In saucepan, combine remaining ingredients. Set on
edge of grill to melt butter. Toss butter mixture with
popped popcorn. Makes about 8 cups.
Tips for Grilling the Perfect Steak
• Allow
3
/
4
to 1lb per person for bone-in steak or 1¼lb per
person for boneless steak.
• Choose steaks that are at least 1-inch thick.
• Bring steaks to room temperature. This makes it
easier to estimate grilling time.
• Trim off fat to 1/8 inch and score edges to keep them
from curling on the grill.
• On the grill, flip steaks when juices start bubbling on
the un-cooked side.
• Second side of steak needs less grilling time than first.
• Salt & pepper each browned side of steak after
turning.
• Test for doneness by making a knife slice beside bone.
Original Ranch® Cheeseburgers
1 packet/1 oz. Hidden Valley® Original Ranch® Salad
Dressing & Seasoning Mix
1 lb ground beef
1 cup shredded cheddar cheese
4 hamburger buns
Combine seasoning & salad dressing mix with beef and
cheese. Shape into four (4) patties. Cook thoroughly until
meat is no longer pink in center. Toast buns before
serving, if desired. Serves 4.
Grilled Hickory Beef Skewers
1lb flank or sirloin steak
3
/
4
cup KC Masterpiece® Barbecue Sauce (Original or
Hickory)
3 tbs minced shallots or green onions
1 tbs lemon juice
1
1
/
2
tsp grated lemon peel
4 cloves garlic, pressed
Pepper, to taste
16 skewers*
Cut beef diagonally into thin strips about 1” wide.
Thread onto skewers*,allowing 1-2 ribbons of beef per
skewer. In bowl, combine barbecue sauce, shallots,
lemon juice, lemon peel, garlic and pepper. Brush
skewered beef generously with sauce mixture. Place
over hot coals in covered grill. Grill 2-3 minutes on each
side. *If using bamboo skewers, soak in water 30 minutes
before use.
Seafood Grill
1¼ cup KC Masterpiece® Original Barbecue Sauce
1¼ cup lemon juice
1¼ lb large prawns, shelled and deveined
1¼ lb large scallops
4-6 skewers* (square-shaped skewers work best)
In bowl, combine barbecue sauce and lemon juice. Add
prawns and scallops; let stand 30 minutes to marinate,
mixing occasionally. Thread prawns and scallops on
separate skewers. Place 6 inches over hot coals. Grill 2-3
minutes, baste, turn and baste again. Cook until prawns
are pink and scallops are opaque, about 4-6 minutes
total. *If using bamboo skewers, soak in water 30
minutes before use.
