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An ongoing program of product improvement may require us to change
specifications without notice.
WS-SFB, Revised June 2014.
Doc no: M0059.01
or visit
woodstone-corp.com
wood stone corporation
1801 w. bakerview rd.
bellingham, wa 98226 usa
tf. 800.988.8103
t. 360.650.1111
f. 360.650.1166
Mt. St. Helens Solid Fuel Charbroiler
Installation and Operation Manual
FUELING THE CHARBROILER
FUEL TIPS
LUMP CHARCOAL
Lump charcoal (we recommend Mesquite lump charcoal) is a carefully produced carbonized product that burns at a higher tem-
perature for a longer period of time than live coals resulting from a natural wood fire. Using lump charcoal as the main source
of heat simplifies grill temperature management and is often the only fuel used when kitchen theater isn't a consideration.
WOOD QUALITY
Wood that is not properly dried and sized is the most common operational problem with solid fuel cooking equipment.
The best woods for cooking are heavy hardwoods (Oak, Apple, Hickory, Pecan and Mesquite), with an average length of 16–18",
and diameter of 3–5" (either full logs or the sides of split wood). Hardwoods are preferred because they produce more BTU/hr
and they coal better, requiring less labor to maintain the same amount of heat.
Ideal moisture levels fall between 15–20%. Accurate moisture readings are taken from the
center
of a freshly split piece of
wood. Wood should be kept in a covered area, but not totally enclosed (follow the recommendations in NFPA 96 for safe wood
storage and handling practices).
Note:
Wood at higher moisture levels produces more creosote residue, which accumulates on the flue lining and exhaust hood,
increasing the risk of fire.
BUYING WOOD
Because most wood is sold for heating, it is often only cured for 4–8 months, rather than the 12–16 months required for cook-
ing. It is important to make certain the wood you buy has been cured for cooking. Indicators of high moisture content include
hissing (20–25% moisture level), or bubbles forming out the end (moisture higher than 25%). Wood Stone offers an optional
Mini-Ligno E Wood Moisture Meter (see the Tools & Accessories section of
woodstone-corp.com
).
6.
Once the fire is well established use the Grate Tool to distribute the coals in the firebox, with
about 3" deep in the back, tapering to 1-1/2" deep in the front.
8.
To optimize heat and energy, pull live coals forward out of the fire. Do not pull wood with
open flame forward. Cooking over an open flame tends to burn fat, making food taste bitter.
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MAINTAINING THE FIREBOX
7.
Place two medium pieces of wood on either side of the center flame every 20–30 minutes.
The height of the open the flame, 5–10 inches as measured from the top of the coal bed,
controls the amount of live coals generated, and by extension, the temperature.
As necessary, add charcoal to maintain coal bed level, remembering it takes about 15–30
minutes for charcoal to ignite and significantly contribute to the coal bed. Proper firebox
maintenance requires taking this delay into account to optimize temperature consistancy
and minimize over firing.
See Fuel Tips below, and the FUELWOOD FACTS section at the end of this
manual, for more information about fuel characteristics.
