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Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on the
grill by indirect heat. Place food over unlit burner(s); the heat
from lit burners circulates gently throughout the grill, cooking
meat or poultry without the touch of a direct flame, Thismethod
greatly reduces flare-ups when cooking extra fatty cuts because
there is no direct flame to ignite the fats and juices that drip
during cooking
Read all safety warnings and instructions carefully before
assembling and operating your grill. Charcoal grill lid
and handle can become HOT when in used.
] Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
Indirect Cooking Instructions
• Always cook with the lid closed.
° Due to weather conditions, cooking times may vary. During
cold and windy conditions the temperature setting may need to
be increased to insure sumcient cooking temperature.
• Place food over over unlit burner(s).
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
Charcoal lighting instructions (Read all instruction and
warning on charcoal bag and in manual before using.)
1. Stack briquets in a pyramid.
2. Add lighter fluid following directions on fluid container. Before
lighting, place lighter fluid at least 25 ft. (7_5m)away from grill.
Do not lean over grill when lighting charcoal.
3. Lightcharcoal. LEAVEGRILLUNCOVERED.
4. In about 15minutes,flames will die out and briquets will begin
to ash over. Once the briquets are completely ashed over,
spread briquets ina single layer and begin cooking
WARNING
" Never use gasoline to light charcoal.
. Overfilling charcoal pan can cause serious injury and damage
the unit.
" Never add additional lighter fluid once charcoal has ignited.
• Hot coals should not be left unattended.
" Grill is hot Useprotective gloves and long, sturdy cooking
utensils.
10 - 23671-46477279
GRILL PREPARATION
The grill firebox interiors are porcelain coated or painted. Do not
remove or scratch the coatings.
Prior to first cooking use,"cure" both the gas and charcoal grill
according to the following instructions. "Curing"will protect the
firebox interior finishesand prevent distasteful flavors in your first
grilled foods.
To Cure Grills:
Charcoal Grill: Build a medium-sized fire on the fire grate. After
coals ash over, spread them out and insert cooking grates.
Gas Grill: With cooking grates inserted, Ignite flame on all
burners.
Both Grills: Close lid and heat at 250°F (120°C) for 30 minutes_
The grills will then be "cured" and ready for subsequent use.
CHARCOAL GRILL OPERATING INSTRUCTIONS
1. Starting Fire
- Stack no more than 2.5 pounds of charcoal briquettes in a
pyramid shape and saturate with lighter fluid (NEVERUSE
GASOLINE]).
- Light briquette coals in several places. After they ash over
and turn gray, use metal tongs to spread them out and start
cooking.
- If one side of fire burns faster than other, use tongs to move
coals around for more even heating_
2. Heat Control
Control heat with amount and type of fuel, air dampers (lid and
firebox) and adjustable charcoal pan.
- Fueltype: Wood burns hotter than charcoal.
- Air dampers: More air creates more heat
- Charcoal pan: Adjust pan one end at a time. The closer the
pan is to the cooking grates, the hotter the cooking
temperature will be.
Note: Smoke will escape through areas other than the lid air
damper. Thisescaping smoke will not affect the
cooking process.
REV 2
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