Operating Instructions
1. Fully open Smoke Stack and damper on Firebox Door.
2. Place 2 pounds of charcoal on Firebox charcoal grate. Light charcoal and allow it to burn until coals are glowing.
Add your desired flavoring, Wood (hickory, mesquite, pecan, apple, alder, etc.) to the charcoal.
3. For indirect cooking, we recommend 225-250°F. For smoking, the desired temperature may be lower. The heat
and smoke can be regulated by adding more charcoal/wood and by opening or closing the damper / smoke
stack.
4. Once the desired temperature is achieved, place the food in the cooking chamber. Continue to monitor the
temperature as the food smokes/cooks. For the best heat and smoke flow, open the smoke stack and close the
Fire Box damper. Keep the charcoal damper on the front of the grill closed when smoking/indirect cooking. At 225
to 250 degrees, it will take approximately 30 minutes per pound to cook the food. Time will vary depending on the
temperature at which food is smoked/cooked. The level of desired doneness will also affect the cooking time.
5. For best results, try to maintain a constant temperature inside the cooking chamber by adding charcoal wood as
necessary and adjusting the damper openings. Check the internal food temperature periodically by inserting a
meat thermometer into the food. Use caution when checking the food temperature to avoid injury.
6. Once the food has reached the desired temperature, remove from cooking chamber and let stand 30 minutes.
7. We recommend using wood chunks or logs that are not larger than 10” long and 2” diameter. The wood is for
flavoring only not for heat output. Do not overload the rack with wood. You can add wood periodically when it
burns low.
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.
(The fire is in the Fire Box and the food is cooked or smoked in the Smoker/Cooking Chamber. The smoke and the indirect
heat pass through the opening between the Fire Box and Smoker/Cooking Chamber. Follow the steps below for smoking
and/or cooking . Note that the indirect cooking or smoking process will take longer than traditional barbecuing. At 225 to
250 degrees, it will take approximately 30 minutes per pound of meat.)
(The fire is in the Charcoal Cooking Chamber and the food is in the Charcoal Cooking Chamber.) Follow these steps for
cooking with charcoal and direct heat in the Charcoal Cooking Chamber.
TIPS:
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.
TO COOK USING SMOKE AND INDIRECT HEAT
TO COOK USING CHARCOAL AND DIRECT HEAT
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
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