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ATTENTION!
• DO NOT use a charcoal chimney to ignite charcoal.
Over-activation of charcoal will prevent controller from
being able to control temperature.
• BE PATIENT. Time to reach desired temperature
will vary by fuel type, number of fire starters and
placement, as well as weather conditions. See Lighting
Instructions on pages C-2 – C-5.
• Use ONE fire starter for smoking (200-250°F).
• TWO fire starters can be used to achieve higher
temperatures (350-700°F).
• The appropriate fuel amount must be added to reach
desired temperature. See Lighting Instructions on
pages C-2 – C-5.
Adding Wood For Flavor
1. Follow the Lighting Instructions on pages C-2 – C-5.
2. Pre-soak wood chips for 35 minutes. Soak chunks for 1 hour and 30 minutes, or until the wood is
completely saturated.
3. After the grill has reached the desired temperature, sprinkle two handfuls of soaked wood chips or
chunks over the lit charcoals.
4. Allow the chips to smoke by closing the lid.
5. You can begin cooking after a few minutes. More soaked chips may be added to the fire later
if necessary.
Wood Pairing Guide
Different wood varieties possess different flavors and Char-Griller
with the meats you intend to cook.
WOOD
ALDER
MAPLE
CHERRY
APPLE
PECAN
OAK
HICKORY
MESQUITE
FLAVOR
BEEF
MILD
MILD
MILD
MEDIUM
MEDIUM
MEDIUM
STRONG
STRONG
Please Review ALL of the Lighting
Instructions Prior to Operating Grill
• When smoking (200-250°F), if the grill
exceeds the set temperature by +50°F it
may be challenging to reach desired temperature.
• It is NOT possible to go from Grilling or Searing (350-
700°F) to Smoking temperatures (200-250°F). Grill must
be shut down, charcoal extinguished, and restarted 1-2
hours later.
• DO NOT set temperature to higher than desired
temperature in an attempt to reach desired temperature
faster. This will result in over activating the charcoal
and inability to maintain the desired temperature.
• DO NOT use the Heat Deflector at temperatures higher
than 450°F.
recommends pairing your woods
®
PORK
POULTRY
SEAFOOD
VEGGIES
C-7
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