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6
EN
www.napoleon.com
N415-0553E MAR 23.20
Charcoal Grilling Chart
Food Direct/Indirect
Heat
Cooking Time Helpful Suggesons
Steak
1 in. (2.54cm)
thick
Direct heat 6-8 min.– Medium When selecng meat for grilling, ask for
marbled fat distribuon. The fat acts as
a natural tenderizer while cooking and
keeps it moist and juicy.
Hamburger
1/2 in (1.27cm)
thick
Direct heat 6-8 min.– Medium Preparing hamburgers to order is made
easier by varying the thickness of
your paes. To add an exoc taste to
your meat, try adding hickory-avored
woodchips to the charcoal.
Chicken pieces Direct heat approx 2
min. per side.
Indirect heat for the
remaining 18-20
min.
20-25 min. The joint connecng the thigh and the
leg from the skinless side should be
sliced 3/4 of the way though for the meat
to lay aer on the grill. This helps it
to cook faster and more evenly. To add
a trademark taste to your cooking, try
adding mesquite-avored woodchips to
the charcoal.
Pork chops Direct heat 10-15 min. Trim o the excess fat before grilling.
Choose thicker chops for more tender
results.
Spare ribs Direct heat for 5
min.
Indirect heat to
nish
1.5-2 hrs.
turning oen
Choose ribs that are lean and meaty. Grill
unl meat easily pulls away from the
bone.
Lamb chops Direct heat 25-30 min. Trim o the excess fat before grilling.
Choose extra thick chops for more tender
results.
Hot dogs Direct heat 4-6 min. Select the larger size wieners. Slit the skin
lengthwise before grilling.
Charcoal Cooking Guide
Charcoal is the tradional way of cooking that we are all familiar with. The glowing briquees emit
infrared energy to the food being cooked, with very lile drying eect. Any juices or oils that escape
from the food drip down onto the charcoal and vaporize into smoke giving the food its delicious grilled
taste. The boom line is that Napoleon’s charcoal grill produces searing heat for juicier, taser steaks,
hamburgers and other meats. For cooking mes and ps refer to the Charcoal Grilling Chart.
The following grilling chart is meant to be a guideline only. Cooking mes are aected by such factors as
altude, outside temperature, wind, and desired doneness, which will be reected in your cooking me.
Use a meat thermometer to ensure foods are adequately cooked.
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