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Charcoal Grill Instructions & Operation
You can burn either charcoal briquettes or natural lump charcoal, which have different attributes. Charcoal
briquettes typically provide longer cooking time and are usually less expensive while lump charcoal burns
hotter and produces less ash.
SMOKING WITH WOOD CHIPS
TIPS FOR USING WOOD CHIPS
A lot of smoke is produced when using wood chips. Smoke can
grill black. This is normal. Wood chips can be used to produce smoke and create the smoke flavor. Never use
more than 1 box of wood chips at a time. You can put dry or pre-soaked wood chips in smoker boxes or foil
packets on the cooking grates.
Dry chips burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately 30 minutes)
burn slower and produce a less intense smoke. Check wood chip box periodically to see if wood has burned
down. Add more chips as required.
SMOKING 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 rule, any hardwood that bears a fruit or nut is suitable for cooking. However, different
woods have 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 bitter.
Grill will drip oil during this process and for several uses afterwards. This is normal.
NEVER EXCEED 400
PAINT IS NOT UNDER WARRANTY AND WILL REQUIRE TOUCH-UP. THE PRODUCT IS NOT
WARRANTED AGAINST RUST.
BUILDING THE FIRE
1. Open the lid and remove the cooking grates.
2. To start a charcoal fire, we recommended to stack 2 lb. (approximately 25 briquettes) into a pyramid-shaped
pile and saturate with lighter fluid, adding more as needed on the charcoal pan. Allow the coals to ash over
before adding more.
NOTE: Do not use gasoline, kerosene, or alcohol for lighting charcoal. Use of any of these or similar products can
cause an explosion possibly leading to severe bodily injury.
3. Light the coals in several places.
4. After the briquettes ash over and producing a red glow, spread them evenly across the charcoal pan. Please
use a suitable heat-resistant tool with a long, heat-resistant handle when you do this.
5. Put the cooking grates in place and adjust the charcoal pan to the desired height by using the crank and start
cooking.
6. If the charcoal is not burning evenly, please use long-handled tongs to move coals for even heat.
7. Leave the lid open or closed based on the type of BBQ meat. Please close the lid when longer cooking time is
needed. The thermometer located on the lid shows the temperature to ensure it is not too high for a particular
BBQ meat.
Chimney starters, electric starters, or other types of fire starters may be used instead of lighter fluid to light
fire but use only according to manufacturer's instructions. Never use instant light charcoal or charcoal
lighter fluid with any other starting methods.
!
WARNING
(204
) AS THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST.
°F
°C
!
WARNING
escape through seams and turn the inside of the
!
!
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