!
IMPORTANT
!
CURING PROCESS
TO COOK USING CHARCOAL AND DIRECT HEAT
(The fire is in the Charcoal Cooking Chamber and the food is in the Charcoal Cooking Cham-
ber.) Follow these steps for cooking with charcoal and direct heat in the Charcoal Cooking
Chamber.
1. For best results use a metal charcoal starter and fill the starter with about 2 lbs of charcoal
and light the charcoal.
2. After 30 minutes, dump the charcoal onto the Charcoal Tray on the grate, which should be
at the lowest adjustment.
3. Adjust the Fire Box, Smoker Chamber dampers, and the Smoke Stack Cap to 1/4 to 1/3
open.
4. Immediately and carefully place another 2 lbs of charcoal on top of the burning coals in the
Smoker Chamber.
5. Once the temperature reaches your desired level, food can be placed on the cooking
grates.
OPERATING INSTRUCTIONS
CHARCOAL GRILL OPERATING INSTRUCTION
The charcoal offset Fire Box Grill & Smoker can be used to cook food either by:
CHARCOAL AND DIRECT HEAT
–
OR
-
SMOKE AND INDIRECT HEAT
Please read all steps before cooking.
The adjustable Charcoal Tray in the Smoker Chamber allows the Charcoal Tray to be
moved to within a few inches of the cooking grate allowing you to sear your meat and
lock in the juices. Searing takes only a few minutes on each side. Don’t allow the meat or
food to burn. After searing, crank the Charcoal Tray back to the bottom and cook the food
to your personal preference.
For smaller cookouts, the Fire Box can be used instead of the larger Smoker Chamber for
cooking with charcoal and direct heat. Follow the same steps above for cooking in the
main Smoker Chamber.
FOR YOUR SAFETY, FOLLOW ALL SAFEGUARDS AND INSTRUCTIONS.
LP GAS GRILL
Step 1: Lightly coat ALL INTERIOR surfaces (including interior of lids, cooking grids and area be-
low the cooking surface) with vegetable oil or vegetable oil spray.
Step 2: Ignite the LP gas grill side and burn at medium temperature for one hour.
Step 3: Let the grill cool completely and it is ready for use.
CHARCOAL GRILL & FIREBOX
Step 1: Lightly coat ALL INTERIOR surfaces (including interior of lids, cooking grids and area be-
low the cooking surface) with vegetable oil or vegetable oil spray.
Step 2: Start a charcoal fire using 1-2 lbs of briquette or lump charcoal. Keeping the lids open until
the flames have burned down.
Step 3: After flames have burned down close lids and all dampers and maintain fire at 300 to 400
degrees Fahrenheit for one hour.
Step 4: Let the fire burn out and grill cool completely before use.
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