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INDIRECT GRILLING
Not cooking directly over hot coals is ideal for slow cooking and grilling foods requiring more
than 25 minutes such as most roasts, loins, chops, whole chickens, turkey, fish and baked goods.
• Open lid and remove cooking grid.
• Load and light charcoal per “Lighting Instructions” section. Leave lid open.
• While wearing hand protection, carefully spread hot coals to the outside of charcoal grid
with a long handle tool.
• While wearing hand protection, replace cooking grid, close lid and allow charcoal grill to
preheat.
• While wearing hand protection open the lid. Use a long-handled tool to place the food onto
the cooking grids above the area without hot coals.
• With lid closed, cook until desired internal food temperatures are achieved.
• NOTE: If additional briquettes are needed, remove food from cooking grid, and while wearing
hand protection, remove the cooking grid and place additional briquettes without disturbing
the hot coals. Carefully replace the cooking grid and food.
• Allow charcoal to burn out by closing lid and all vents.
For more tips on indirect grilling please see “Tips for Better Cookouts and Longer Grill Life”
section.
CONTROLLING FLARE UPS
Flare-ups are a part of cooking meats on a charcoal grill and adds to the unique flavor of
grilling.
Excessive flare-ups can over cook your food and cause a dangerous situation for you and
your charcoal grill. Excessive flare-ups are result from the build-up of grease in the bottom of
your charcoal grill.
If grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid as
sudden flare-ups may occur.
If excessive flare-ups occur, DO NOT pour water onto the flames.
MINIMIZING FLARE UPS
• Trim excess fat from meats prior to cooking.
• Cook high fat content meats indirectly.
• Ensure that your charcoal grill is on a hard, level, non-combustible surface.
Operating instructions
