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OPERATING YOUR GRILL
Lighting Your Grill
1. Open the hood as well as the side vent plates.
2. Remove the cooking grates and raise the charcoal pan to its highest setting using the crank.
3. Pour about 4-5 pounds of charcoal briquettes or about 2-3 pounds of natural wood lump charcoal into
the pan and make a pile.
DO NOT POUR MORE THAN 6 POUNDS OF CHARCOAL BRIQUETTES
OR 4 POUNDS OF LUMP CHARCOAL INTO THE PAN.
4. Lower the charcoal pan to its lowest position using the crank and light the fire.
5. If you choose to use lighter fluid or instant light charcoal briquettes, please follow the manufacturer’s
instructions to avoid injury. Allow the charcoal enough time to completely ash over before beginning to
cook so that the lighter fluid has time to burn off. Starting to cook the food too soon may leave food
with a lighter fluid taste.
6. After the charcoal has ashed over, use long-handled tongs to spread the charcoal into a single layer on
the pan.
Note: Chimney starters, electric starters, or other types of fire starters may be used instead of lighter fluid to
light fire but use only according to the manufacturer’s instructions.
NEVER USE INSTANT LIGHT
CHARCOAL OR CHARCOAL LIGHTER FLUID WITH ANY OF THESE OTHER STARTING METHODS.
Allow enough time for your grill to heat up before attempting to cook. You cannot cook properly when the grill
is cold nor can you nurse a fire to life while busy with food. Once the fire is burning well, it is easy to keep it
going with little attention.
Controlling the Fire
Rising heat will move up and out of the grill, pulling in cooler air behind it, providing oxygen for the fire. Use
the four dampers to control the air flow and the cooking temperature. After the fire is established and the grill
reaches the desired cooking temperature, the dampers can be left completely open for maximum airflow and a
higher cooking temperature or they can be closed as needed to decrease airflow for a lower cooking
temperature. Use the thermometer to monitor the temperature of the grill.
By opening the upper damper on one side of the hood and the lower damper on the opposite side on the
firebox (while keeping the remaining dampers closed), a convection current inside the grill will form when the
hood is closed. This allows for extended cooking times when barbecuing.
The adjustable charcoal pan can also be used to control the temperature. Use the crank to raise it for quick
searing and lower it for slower cooking methods.
ALWAYS USE A FLAME RETARDANT INSULATED GRILL MITT WHEN ADJUSTING BUTTERFLY
DAMPERS OR ADJUSTING THE CHARCOAL PAN.
Adding Additional Charcoal
For extended cooking times, additional charcoal can be added through the charcoal pan access
door.
WARNING: USE EXTREME CAUTION WHEN OPENING CHARCOAL PAN ACCESS DOOR OR
WHEN ADDING CHARCOAL TO AVOID INJURY.
1. Using crank, lower charcoal pan to its lowest setting.
2. Open charcoal pan access door using a flame retardant insulated grill mitt (handle will be very hot).
3. Using flame retardant insulated grills mitts and long-handled tongs, stoke coals enough to allow some
of the excess ash to fall through the slots in the charcoal pan, into the slide out ash pan below.
4. Using flame retardant insulated grill mitts and long-handled tongs, add charcoal to the pan as needed
and close the access door.
5. Raise charcoal pan to the desired level.
