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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.
GRILL MAINTENANCE
Frequency of clean up is determined by how often the
grill is used. Make sure coals are completely extinguished
before cleaning inside of the unit. Thoroughly rinse with
water and allow to air dry before using again. Wipe out
the interior of the unit with a cloth or paper towels.
When finished cooking, and the unit has adequately
cooled, clean out all remaining ashes. Ashes collect
moisture, which can lead to premature rusting and decay.
Periodically coating the interior surfaces with vegetable
oil will aid in the protection of your unit. Also, occasional
touch up of the exterior paint will be required. Black, high-
temperature spray paint is recommended. NEVER PAINT
THE INTERIOR OF THE UNIT.
Cooking Surface: If a bristle brush is used to clean any
of the grill cooking surfaces, ensure no loose bristles
remain on cooking surfaces prior to grilling. It is not
recommended to clean cooking surfaces while grill is hot.
COOKING TIPS
Building Your Fire
1. Stack charcoal briquettes or wood into a pyramid-
shaped pile on top of the charcoal pan. 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 pan using a long-handled poker.
WARNING
Always open lid BEFORE opening the charcoal
door to check fire or fuel.
Always open the ash door slowly. Never attempt
to look inside the grill while opening the
charcoal door when the grill is in use.
Failure to follow these instructions could result
in injury.
Unburned gas can accumulate and cause a
flash fire if the lid is not opened first.
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 pan.
- 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 charcoal 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.
- It is important to note that after the coals are
distributed for grilling, no coals should be placed
directly over the holes in the charcoal pan. Doing so
will block the air flow to the coals, and cause
inconsistent heating and potentially poor cooking
performance. Coals can be stacked higher than the
holes on either side, but cannot be blocking the holes.
See your Grilling Guide for further information.
4
Direct and Indirect Grilling
Direct Grilling - Use this method for steaks, chops,
hamburgers, kabobs, vegetables, and the like. Once the
charcoal briquettes are ready, spread themevenly across
the charcoal pan. Position the cooking grate over the
coals, close the lid, and allow the grates to preheat for 5-
10 minutes before placing food on the grate. A light
coating of olive oil will help brown your food evenly and
keep it from sticking to the cooking grate. Always brush or
spray cooking oil on your food.
Lid can be in the open or closed position while grilling.
Food will cook faster with the lid closed. When grilling
greasy foods that generate large amounts of smoke, grill
with the lid open or with the lid vents open when the lid is
closed.
Turn your food over at least once, halfway through the
grilling time for even cooking on both sides, but no more
than four during the
total cook time. See your Grilling Guide for further
information.
Indirect Grilling - Use this method for whole poultry or
delicate foods such as fish – either whole or filets. Once
the coals are ready, spread them evenly on one side of
the charcoal pan using long-handled tongs. For additional
wood smoke flavor, add wood chips or 3-4 wood chunks
tothe charcoal. Position the cooking grates, allow them to
preheat for a few minutes, and then position your food on
the opposite side of the grates from the charcoal. Close
the lid and open the lid vents. The heat from the charcoal
will rise and reflect off of the surfaces of the lid and
circulate to cook the food evenly from all sides. Should
you need to increase the cooking temperature, close the
lid vent. See your Grilling Guide for further information.
Use wood chips or wood chunks for additional smoke
flavor. Wood chips can be placed on the cooking grate
next to your food. Using long-handled tongs, add 2-3
wood chunks to your charcoal after spreading. Cherry,
Apple, Mesquite, and Hickory are just a few of the flavors
available from Char-Broil.
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
USDA Recommended
Internal Cooking Temperatures
Ground Meat
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
Poultry
Chicken & Turkey, whole..................................165°F
Poultry Parts.....................................................165°F
Duck & Goose..................................................165°F
Fresh Pork
Medium Rare...................................................145°F
(let stand 3 minutes before cutting)
Medium............................................................160°F
Well Done........................................................170°F
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