6
13
STEP 3.
Do not tighten screws all the way.
Note:
Shelf may require tilting to
place in position.
Align holes in storage shelf (13) with
holes in grill legs as shown. Secure
using phillips head screws (A) and
hex flange nuts (G) as shown.
Repeat step on opposite end.
STEP 4.
Helper is needed for this step.
Do not attempt to do without assistance.
Insert axle (17) through holes on
short legs (11),(12). Slide wheel (15)
onto axle and secure using cotter clip
(D). Snap axle cap (16) onto end of
wheel assembly as shown.
Repeat step on opposite side for
remaining wheel.
TIGHTEN ALL HARDWARE
AT THIS TIME.
A
A
G
G
13
Read all instructions and warnings on charcoal bag and in manual before using.
1. Stack briquets in a pyramid.
2. Add lighter fluid following directions on fluid container. Before lighting, place lighter
fluid at least 25 ft. (7.5m) away from grill. Do not lean over grill when lighting charcoal.
Light charcoal. LEAVE GRILL UNCOVERED.
3. In about 15 minutes, flames will die out and briquets will begin to ash over. Once the
briquets are completely ashed over, spread briquets in a single layer and begin cooking.
• NEVER USE GASOLINE TO LIGHT CHARCOAL.
• OVERFILLING CHARCOAL PAN CAN CAUSE SERIOUS INJURY AND DAMAGE THE
UNIT.
• NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.
• HOT COALS SHOULD NOT BE LEFT UNATTENDED.
• GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING UTENSILS.
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
Fish
Pork
160°F (71°C)
Egg Dishes
160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb
145°F (63°C)
Ground Beef, Veal or Lamb
160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.)
165°F (74°C)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
145°F (63°C)
CHARCOAL LIGHTING INSTRUCTIONS
15
11
12
17
16
D