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3. After the briquettes ash over and produce 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.
4. Put the cooking grates in place and adjust the charcoal pan set to the desired height by the crank handle and start cooking.
5. If the charcoal is not burning evenly, please use long-handled tongs to move them for even heat.
6. 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.
1. 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.
2. Allow enough time for grilling to heat up before cooking. You can't cook properly when the grill is cold, and you can't build a fire properly
when you are busy preparing food. Once the fire is burning well, it is easy to keep it going with a little attention.
TEMPERATURE ADJUSTING
Open the damper on side panel to allow more fresh air into the grill, thus ensuring a higher internal cooking temperature, and close the damper
as needed to decrease the airflow for a lower cooking temperature. You may spread the coals out a bit more to make the fire less intense if the
temperature is too high, raise or lower the adjustable charcoal pan to further control the cooking temperature as needed.
NOTE: Always use a flame-retardant insulated grill mitt when adjusting the damper or the charcoal pan.
ADDING CHARCOALS WHILE GRILLING
1. As the crank handle will be hot during use, wear a flame-retardant insulated grill mitt and adjust the crank handle to lower the charcoal pan
to its lowest setting.
2. Open the front charcoal access door and use long-handled tongs to stoke coals, making the ash fall through the slots in the ash tray. Add
charcoals as needed.
3. Raise the charcoal pan to the desired level as needed.
1. Use extreme caution to avoid injury when adding charcoals.
2. Do not use lighter fluid or instant light charcoal when adding additional charcoal to an existing fire. This is dangerous and can cause injury.
It will also leave a lighter fluid aftertaste on your food. Only add regular charcoal or wood chunks to an existing fire.
INDIRECT OPERATION
1. For items that take longer to cook, you will want to use indirect grilling. This method is for long, slow cooking in the grill with lid closed.
2. For indirect cooking, the coals are piled two or three coals deep on one side of the charcoal 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.
3. 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.)
4. 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.
TIPS FOR INDIRECT SMOKING
Pans are not included, and a disposable bread pan is recommended. Please purchase it separately.
1. If you want to sear certain foods before smoking, please place meat directly above charcoals on the cooking grates with lid open for several minutes.
2. Add flavor-soaked wood chips to the fire and add 1 part marinade, beer, or wine with 3 parts water into the drip pan.
3. Open the smoking chamber will extend cooking time.
4. Insert the thermometer into the thickest part not touching the bone and allow five minutes to register.
5. Check the water level when cooking for more than 4 hours or when you can't hear the water simmering.
6. Add water by turning the meat over and pouring water through the grates into the water pan.
IF THE SMOKE IS WHITE, THE FIRE IS PERFECT.
IF THE SMOKE IS BLACK, YOU NEED MORE AIRFLOW.
WARNING
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WARNING
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