CG2053904-RG
Page
18 of 22
20150821-V0
WARNING
Charcoal lighting fluid must be allowed to completely burn off prior to closing grill lid (approximately 20
minutes).Failure to do this could trap fumes from charcoal lighting fluid in grill and may result in a flash-fire or
explosion when lid is opened.
Step 5
Place cooking grates on grill support lips.
WARNING
Always wear oven mitts/gloves when adjusting cooking levels to protect your hands from burns.
Step 6
Place food on cooking grates and close grill lid. Always use a meat thermometer to ensure food is fully cooked
before removing from grill.
Step 7
Allow grill to cool completely, and then follow instructions in the “After-Use Safety” and “Proper Care & Maintenance”
sections of this manual.
Flavoring Wood
To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor producing wood such as
hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use
resinous wood such as pine as it will produce an unpleasant taste.
Wood chunks or sticks 3” to 4” (7 to 10 cm) long and 1” to 2” (2 to 4 cm) thick work best. Unless the wood is still
green, soak the wood in water for 30 minutes or wrap each piece in foil and tear several small holes in the foil to
produce more smoke and prevent the wood from burning too quickly. Only a few pieces of wood are required to
obtain a good smoke flavor. A recommended amount for the grill is 5 to 6 wood chunks or sticks. Experiment by
using more wood for stronger smoke flavor or less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the cooking process. However, it may be necessary
when cooking very large pieces of food. Follow instructions and cautions in the “Adding Charcoal/Wood During
Cooking” section of this manual to avoid injury while adding wood.
Regulating Heat
To increase heat, add more wood and/or charcoal. Follow instructions in “Adding Charcoal/Wood During Cooking”
section of this manual.
To maintain the temperature, you may need to add more wood and/or charcoal during the cooking cycle.
NOTE:
Dry wood burns hotter than charcoal, so you may want to increase the ratio of wood to charcoal to
increase the cooking temperature. Hardwood such as oak, hickory, mesquite, fruit and nut wood are an
excellent fuel because of their burning rate. When using wood as fuel, make sure the wood is seasoned
and dry. DO NOT use resinous wood such as pine as it will produce an unpleasant taste.
The amount of food determines the amount of lump charcoal or charcoal briquette to be used. Add
charcoal gradually and observe the grilling temperature via the temperature gauge. Adding too much
charcoal into the grill at a time may raise the burning temperature rapidly and cause damages to the grill.
!
!
!
!
