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OPERATING INSTRUCTIONS(CONTINUED)
General Grilling Tips & Warnings
Control heat with amount and type of fuel, dual dampers, and adjustable fire grate. Adjust fire grate one end at a time.
Wood burns hotter than charcoal. More airflow helps generate more heat.
Additional charcoal and/or smoking woods may be added while cook is in progress. Wear gloves and apron when
operating your grill.
Only use natural hardwoods intend for cooking. Appropriate selections can typically be found in grocery stores and
outdoor grilling retailers.
When utilizing a water pan, check the water level when cooking more than 4 hours or when you can't hear the water
simmering.
To reduce flare-ups, cook with hood in the down position.
When cooking with charcoal, leave the grill hood open during the initial start up and until coals ash over.
The grill hood must remain open anytime the temperature gauge is greater than 500°F.
Always put charcoal on top of the charcoal pan and not directly into the bottom of the grill.
Do not use self-starting charcoal as it will give food an unnatural flavor.
Ashes left in grill too long between uses will absorb moisture and will cause rust. Be sure to empty ash after grill has
cooled. Uncoated steel and cast-iron will rust when not properly cared for.
On the EXTERIOR PAINT, remove rust with wire brush and touch up with a high heat paint, available at
most hardware/auto stores.
Heat gauge may retain moisture, which will steam out during cooking. Gauge can be removed and calibrated in oven.
For a more tightly sealed grill, fill unwanted holes with nuts and bolts (not included).
Attach a metal can to the grease cup holder or on bottom shelf under the hole in the grill to catch drippings.
Smokestack and bottom dampers will be hot. Only touch using gloves or mitts.
Before you use your grill for the first time you must season the cast iron cooking grates.
After each use, coat the interior grates and bare metal with vegetable oil while warm to reduce the chance of rust.
Proper and regular seasoning will protect against rust and extend the life of your grill and cooking grates.
Grill will drip oil during the seasoning process and for several uses afterwards, this is normal.
Never exceed 500°F because this will damage the finish and contribute to rust.
Paint is not warranted and will require touch up.
This grill is not warranted against rust.
DO NOT use lighter fluid, gasoline, kerosene, alcohol or other accelerant for lighting charcoal. Use of
any of these or similar products could cause an explosion possibly leading to severe bodily injury.
NOTE: Smoke may escape from areas other than the smoke stack. This will not affect cooking.
NOTE: Many variables (outside cooking temperature, amount of charcoal, the number of times the dome lid is
removed, proximity of food to heat source, etc.) will affect actual cooking times. Meat thermometer should be
used as a guide and will vary based on type of cooking (Smoking vs. grilling) and where the charcoal is placed.
When using a meat thermometer, place probe midway into the thickest part of the meat, making sure that it
does not touch any fat or bone. Allow five minutes for the thermometer to properly register temperature.
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