Direct And Indirect Grilling; Cooking Tips - Char-Broil AMERICAN GOURMET 840 Manual Del Usuario

PREPARING TO USE YOUR GRILL
Before cooking with your grill, the following steps should be closely followed to both
cure the finish and season the interior steel. Failure to properly follow these steps
may damage the finish and/or impart metallic flavors to your first foods.
• Brush all interior surfaces including grills and grates with vegetable cooking oil.
• Build a small fire on the charcoal grate or pan, being sure not to lay coals against
the walls.
• Close lid, position dampers at approximately one quarter turn open. This burn
should be sustained for at least two hours. Begin increasing the temperature by
opening the dampers halfway and adding more charcoal. Your grill is now ready
for use.
Rust can appear on the inside of your grill. Maintaining a light coat of vegetable oil
on the interior surfaces will aid in the protection of your grill. Exterior surfaces of the
grill may need occasional touch up. We recommend the use of commercially
available black high temperature spray paint. NEVER PAINT THE INTERIOR OF
THE GRILL!
Please see information regarding Uncoated Cast Iron Grates below.
First Time Use:
Before using a cast iron grate or other cast iron cooking tool, wash it thoroughly
with a mild dishwashing liquid to remove the protective wax coating applied for
shipping. Rinse with hot water and dry completely with a soft cloth or paper towel.
NEVER ALLOW TO DRAIN DRY OR WASH IN A DISHWASHER. Now season the
grates to prevent rust and sticking.
Seasoning:
A solid vegetable shortening is recommended for the initial seasoning. Spread a
thin coating of solid vegetable shortening over the entire surface, including all
corners, with a paper towel. Do not use salted fats such as butter or margarine.
Preheat grill for 15 minutes; carefully place grates in the grill. Allow the grill to heat
grates for 1 to 1 ½ hours. Allow the fire to burn out on its own, and leave cooking
grates in grill until they are cool. Your cast iron cooking grates are now ready to
use.
To Prevent Rusting:
Re-season your grates frequently, particularly when new. If rust occurs, it is an
indication that the grates have not been seasoned enough or the seasoning has
been burned off. Clean with a heavy brush. Reapply vegetable shortening and heat
as indicated above to re-season the grates.
Maintenance:
Do not do a burn-off after you grill, but rather leave the cooking residues on the
grates to keep a protective coating on the cast iron. Do a burn-off just before you
grill. The more you use your cast iron grates, the easier the maintenance will be.
Store in a dry place. If you store your grates for an extended period of time, apply a
light coating of vegetable shortening, then wipe dry with a paper towel.
Know When Your Fire is Ready
Successful charcoal grilling depends on a good fire. The general rule for knowing
when your coals are ready for grilling is to make sure that 80 percent or more of the
coals are ashy gray. Using caution, arrange the hot coals on your charcoal grate
based on your desired method of cooking. Here are a few steps you can take to
adjust the temperature of your fire:
-If it is too hot, spread the coals out a bit more, which makes the fire less intense.
-Raise or lower the adjustable charcoal grate.
-Partially close the vents in the grill, which reduces the amount of oxygen that
feeds the fire.
-Use the indirect grilling method, with coals to either side of drip pan and the food
over the pan rather than directly over the coals.
-In the event of a severe flare-up, spray the flames with water from a squirt bottle.
Be careful, spraying with water tends to blow ashes around and make a mess.
-Add briquettes 2 or 3 at a time to increase the burn time. Allow 10 minutes for
coals to ash over before adding more.

Direct and Indirect Grilling

Direct Grilling - For most grilling, the ignited coals are spread in a single layer under the
food. This is called direct grilling and is appropriate for relatively quick-cooking items such as
hamburgers, steaks and most seafood. The single layer of coals emits even, steady heat,
whether the grill lid is open or closed, and represents the way most people grill. For more
control, pile some of the coals on one side of the grill where they will emit intense heat. You
can move the food around on the grill, setting it over the very hot coals when you want to
sear it or when a thick piece needs to cook a little more quickly. You can also use the
adjustable charcoal grate and dampers to control the temperature in your grill.
Indirect Grilling - For items that take longer to cook, you will want to use indirect grilling.
This method is for long, slow cooking in a covered grill. For indirect cooking, the coals are
piled two or three coals deep on one side of the grill, or divided and piled on two sides. This
leaves an empty space next to the coals or between them. Food cooked over indirect heat is
often started over direct heat and then moved to the cooler (empty) part of the grill for even,
slow cooking. To make the heat as even as possible, construct two piles of coals. It is
common to place a metal drip pan in the empty space beside or between the coals, which is
filled with water, wine, beer, broth, or a combination. Place the food directly over the drip
pan. This injects a little extra moisture into the cooking environment and also catches
dripping juices, which makes clean-up a little easier and reduces the possibility of flare-ups.
(Remember to keep a spray bottle filled with water on hand to extinguish any flare-ups.)
Once you get used to the indirect method, you may prefer to use it for more grilling tasks.
Although it may take a little longer, it is an excellent cooking method and a sure way to
prevent the food from burning and to promote even cooking.
Grilling with Wood Chips/Wood Chunks
For a more robust smoke flavor while using charcoal briquettes or lump charcoal, try adding
wood chips or several wood chunks to the fire. Wood chunks are available in a variety of
natural flavors, and can be used alone or in addition to charcoal. As a general rule, any
hardwood that bears a fruit or nut is suitable for cooking. However, different woods have very
different tastes. Experiment with different woods to determine your personal favorite, and
always use well-seasoned wood. Green or fresh-cut wood can turn food black, and tastes
bitter.
Our Recommendations:
Chicken - Alder, Apple, Hickory, Mesquite
Beef - Hickory, Mesquite, Oak
Pork - Fruitwoods, Hickory, Oak
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite
Vegetables – Mesquite

COOKING TIPS

Building Your Fire
1. Stack charcoal briquettes or wood into a pyramid-shaped pile on top of the charcoal grate.
We recommend using 2 pound (approximately 30 briquettes) to start your fire, adding
more as needed.
2. If using lighter fluid, a chimney starter, electric starter, or other type of fire starter, light your
fire according to the manufacturer's instructions.
3. Always light the fire with the grill lid open.
Leave lid open until briquettes are fully lit. Failure to do this could trap fumes from
charcoal lighter fluid in grill and may result in a flash fire when lid is opened.
4. Never add charcoal lighter fluid to hot or warm coals as flashbacks may occur causing
injury.
5. You are ready to begin cooking when the pile of briquettes ashes over and produces a red
glow (approximately 12 – 15 minutes).
6. Depending on your cooking method, either leave the briquettes in a pile or spread evenly
across the charcoal grate using a long-handled poker.
USDA Recommended
Internal Cooking Temperatures
Beef, Pork, Veal, Lamb..................................160°F
Turkey, Chicken.............................................165°F
Fresh Beef, Veal, Lamb
Medium Rare...................................................145°F
(let stand 3 minutes before cutting)
Medium............................................................160°F
Well Done.........................................................170°F
Chicken & Turkey, whole..................................165°F
Poultry Parts.....................................................165°F
Duck & Goose..................................................165°F
Medium Rare...................................................145°F
(let stand 3 minutes before cutting)
Medium............................................................160°F
Well Done........................................................170°F
ENG
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Ground Meat
Poultry
Fresh Pork