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Operation Instructions
GRILLING PREPARATION
UNPACK GRILL
Unpack the grill and dispose of all packaging materials. Keep the packaging materials out of the reach of children and dispose of them according
to regulations after assembly of the grill.
Before use, place the grill on an even, sturdy surface outdoors.
PRE-FIRING
Prior to first use, wash the cooking grates and the warming rack with warm soapy water.
steps should be closely followed to both protect the interior and exterior finish and season the interior steel. Failure to properly follow these steps
may impart unnatural flavors to your first foods, damage the finish, and result in affecting the overall durability of your grill.
1. Lightly coat interior surfaces of grills including cooking grates with vegetable cooking oil. This will extend the life of the finish, much like waxing a car.
2. Build a small fire on the charcoal pan, make sure not to lay coals against the walls.
3. Sustain burning for about two hours with lid closed and the damper to 1/4 of the way open. Allow the grill to cool down properly.
4. Your grill will then be ready for use.
Grill will drip oil during this process and for several uses afterwards. This is normal.
NEVER EXCEED 400 °F (204 °C ) AS THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST. PAINT IS NOT UNDER
WARRANTY AND WILL REQUIRE TOUCH-UP. THE PRODUCT IS NOT WARRANTED AGAINST RUST.
TYPES OF CHARCOAL
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. For a more robust smoke flavor while
using charcoal briquettes or lump charcoal, try adding wood chips or several wood chunks to the fire.
TIPS FOR USING WOOD CHIPS
A lot of smoke is produced when using wood chips. Smoke can escape through seams and turn the inside of the 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 CHUNKS
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.
OUR RECOMMENDATIONS:
Chicken – Alder, Apple, Hickory, Mesquite, Sassafras, Grapevine
Beef – Hickory, Mesquite, Oak, Grapevine
Pork – Fruitwoods, Hickory, Oak, Sassafras
Lamb – Fruitwoods, Mesquite
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 (according to lighter fluid instructions), adding more as needed on the charcoal pan. Allow them 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.
WARNING
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Before your first cooking with your grill, the following
Veal – Fruitwoods, Grapevine
Seafood – Alder, Mesquite, Sassafras, Grapevine
Vegetables – Mesquite
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