Patio Pro™
CUSTOMER SERVICE
1-912-638-4724
Service@CharGriller.com
Model #1515, #E1515
OM 1515 E B.4
OWNER’S MANUAL
Keep your receipt with
this manual for Warranty.
Contents of this manual are Trademarked and Copyrighted by Char-Griller
®
| A&J Manufacturing.
Using the information contained in this manual without consent of Char-Griller
®
and/or A&J
Manufacturing is strictly prohibited.
This Page Intentionally
Left Blank
TABLE OF CONTENTS
Safety Warnings & Warranty............................. A-1
Assembly Instructions ..................................... B-1
Product Usage .................................................. C-1
Recipes .............................................................. D-1
Accessories ....................................................... E-1
A-1
IMPORTANT SAFETY WARNINGS
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE
ASSEMBLING AND OPERATING YOUR GRILL
Read the following instructions carefully and be sure your appliance is properly assembled, installed,
and maintained. Failure to follow these instructions may result in serious bodily injury and/or property
damage. If you have any questions concerning assembly or operation, call 912-638-4724.
• Grill is for use outdoors and in well-ventilated areas, only.
• Use caution when assembling and operating your grill to avoid scrapes or cuts from sharp edges.
• Do not use gasoline, kerosene, or alcohol to light charcoal. Use of any of these or similar products
could cause an explosion possibly leading to severe bodily injury.
• Do not leave a lit grill unattended. Keep children and pets away from grill at all times.
• Use caution when moving grill to prevent strains.
• Keep grill at least 15 feet from any combustible material (decks, buildings, fences, trees, bushes,
etc).
• When adding charcoal and/or wood, use extreme caution.
• Never move grill when it is in use or when it contains hot coals or ashes.
• Do not place grill near fl ammable liquids, gases, or where fl ammable vapors may be present.
• Use caution since fl ames can fl are-up when fresh air suddenly comes in contact with fi re.
• When opening the lid, keep hands, face, and body safe from hot steam and fl ame fl are-ups.
• WARNING: To avoid injuries gloves or other protective articles should be used when touching the
ash pan hangers.
• Do not exceed a temperature of 400°F.
• Do not allow charcoal and/ or wood to rest on the walls of grill. Doing so will greatly reduce the life of
the grill.
• Always wear oven mitts to protect hands from burns. Avoid touching hot surfaces.
• CAUTION: Exposed metal dampers on air vents and and/or metal handles are hot during usage.
Again, always wear oven mitts when adjusting air fl ow to protect hands from burns.
WARNING:
FUELS USED IN WOOD OR CHARCOAL BURNING APPLIANCES, AND THE PRODUCTS OF COMBUSTION OF SUCH FUELS, CAN EXPOSE
YOU TO CHEMICALS INCLUDING CARBON BLACK, WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE CANCER, AND CARBON MONOXIDE,
WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM. For more information go to:
www.P65Warnings.ca.gov.
ADVERTENCIA: LOS COMBUSTIBLES USADOS EN EQUIPOS PARA QUEMAR MADERA O CARBÓN, ASÍ COMO LOS PRODUCTOS DE TAL COMBUSTIÓN,
PUEDEN EXPONERTE A SUSTANCIAS QUÍMICAS, ENTRE ELLAS EL NEGRO DE HUMO Y EL MONÓXIDO DE CARBONO, QUE EL ESTADO DE CALIFORNIA
RECONOCE COMO CAUSA, RESPECTIVAMENTE, DE CÁNCER Y DE MALFORMACIONES CONGÉNITAS Y OTROS DAÑOS AL SISTEMA RE
PRODUCTOR.
Para más información, visite www.P65Warnings.ca.gov
A-2
• When opening lid, make sure it is pushed all the way back so it rests against the lid support
brackets. Use extreme caution as hood could fall back to a closed position and cause bodily injury.
• Close lid and all dampers to help suffocate fl ame.
• Always hold an open lid from the handle to prevent it from closing unexpectedly.
• Never leave coals and ashes unattended. Before grill can be left unattended, coals and ashes must
be removed. Use caution to protect yourself and property.
• Carefully place remaining coals and ashes in a noncombustible metal container and saturate
completely with water. Allow coals and water to remain in metal container 24 hours prior to
disposing.
• To protect against bacteria that could cause illness, keep all meats refrigerated and thaw in
refrigerator or microwave. Keep raw meats separate from other foods, and wash everything that
comes in contact with raw meat.
• Cook meat thoroughly, and refrigerate leftovers immediately.
• Use a calibrated food thermometer and the USDA guidelines to ensure that meat, poultry, seafood,
and other cooked foods reach a safe minimum internal temperature.
• Always have a fi re extinguisher near at all times. Maintain and check your fi re extinguisher regularly.
THESE WARNINGS ALSO APPLY TO THE SIDE FIRE BOX.
REGISTER YOUR GRILL:
To take full advantage of the Char-Griller warranty be sure to register your grill by visiting
www.CharGriller.com/Register or calling Customer Service at 1-912-638-4724.
Registration provides important protections:
1. In the extremely unlikely event of a product recall Char-Griller can easily contact you and rectify the
issue.
2. If a warrantied part is broken or missing we can send you the needed parts promptly.
NOTE: You will need your model #, serial number, and a copy of the original sales receipt when
registering.
IMPORTANT SAFETY WARNINGS
(Continued)
A-3
STOP! CALL FIRST!
Do NOT Return Product to Store.
This grill has been made according to the highest of quality standards. If you have any questions that
are not addressed in this manual or if you need parts please call our Customer Service Department at
1-912-638-4724 (USA) or email Char-Griller at: Service@CharGriller.com and have your serial number
handy.
Document Your Grill Model and Serial Numbers HERE:
(Model and Serial number are located on the back of the grill body or on the leg.)
________________________ _______________________
(MODEL #) (SERIAL #)
(example)
A-4
WARRANTY INFORMATION
A COPY OF THE DATED PROOF OF PURCHASE (RECEIPT) IS REQUIRED WHEN REGISTERING OR SUB-
MITTING A WARRANTY* CLAIM. PLEASE RETAIN A COPY OF THE RECEIPT FOR YOUR RECORDS.
Char-Griller will replace any defective part of its grillers/smokers, under warranty, as outlined below.
PLEASE READ THIS INFORMATION IN DETAIL AND IF YOU HAVE ANY QUESTIONS CONTACT CUSTOMER
SERVICE AT 912-638-4724 OR SER[email protected].
SURFACE RUST IS NOT CONSIDERED A MANUFACTURING OR MATERIALS DEFECT
Char-Griller grills are made of steel and if exposed to the elements rust will occur naturally. Please refer to the
section entitled, “Usage” to review how to care for your grill properly.
Surface issues such as scratches, dents, corrosion or discoloring by heat, abrasive and chemical clearers, surface
rust or the discoloration of steel surfaces are NOT covered under these warranties.
Warranties are for the replacement of defective parts only. Char-Griller is not responsible for damage resulting
from accident, alteration, misuse, abuse, hostile environments, improper installation, and installation not in accor-
dance with local codes of service of unit.
Excluded Under ALL Warranties
Paint; Surface Rust; Heat Damage; Incorrect Parts ordered by customer, including shipping; Worn Parts; Missing
or damaged parts not reported within two (2) months of purchase date; Defective parts not reported within one (1)
year of purchase date; Fading grill cover.
*NOTE: For warranty claims, photos and prepaid return of the item in question may be required. Misuse, abuse or
commercial use nullifi es all warranties.
Charcoal / Pellet / Kamado Grills
Grill - Hood AND Bottom
(excludes removable Ash Pan)
5 years from date of purchase for rust
through / burn through
Ash Pan AND Defective Parts
1 year from date of purchase
Gas Grills
Grill Hood (TOP half) AND Main Burner Tubes
(exckudes Side Burner)
5 years from date of purchase for rust
through / burn through
Grill Body (BOTTOM half) AND Side Burner
AND Defective Parts
1 year from date of purchase
Dual Fuel Grills (Gas & Charcoal)
Charcoal Grill - Hood AND Bottom AND Gas
Grill Hood (TOP half) AND Main Burner Tubes
(excludes Ash Pan and Side Burner)
5 years from date of purchase for rust
through / burn through
Ash Pan AND Defective Parts AND Gas Grill
Body (BOTTOM half) AND Side Burner
1 year from date of purchase
Parts, Accessories, and Grill Covers 1 year from date of purchase
(seam tears only for covers)
1515_OM_B.3
1
PARTS LIST
B-1
1
2
3
4
5
6
7
7
8
9
9
10
11
12
13
14
15
16
17
1515_OM_B.3
2
PARTS LIST
B-2
# QTY Part Name Part #
1 1 SIDE SHELF 20-0114
2 1 HOOD HANDLE 55-0017
3 1 GRILL BODY 20-0102
4 1 WIRE HANDLE 55-0016
5 1 FIRE GRATE 20-0028
6 1 U HANDLE 55-0004
7 2 DAMPER CIRCLE 10-0036
8 1 ASH DRAWER 20-0100
9 2 LEG BRACE 10-0175
10 1 WIRE RACK 20-0103
11 2 WHEEL 55-0026
12 2 HUB CAP 55-0007
13 2 SHORT LEG 20-0106
14 2 LONG LEG 10-0174
15 2 LEG CROSS BAR 10-0173
16 1 DRAWER LATCH 10-0172
17 2 COOKING GRATE 10-0086
1515_OM_B.3
3
HARDWARE AND TOOLS NEEDED
Assembly: Requires 2 people. Get another person to help. Tools Needed: Pliers,
Phillips Head Screwdriver and a 7/16” Nut Driver.
NOTE: Do Not tighten any bolts unless instructed to do so. Tightening too soon may
unless stated otherwise. Unpack all contents in a well cleared and padded area.
Estimated Assembly Time: 45 minutes
STOP! Do Not Return to Store. If you are missing parts or need assistance please
email us at Service@CharGriller.com or call 912-638-4724.
Do not attempt to assemble or use if you are missing parts.
Hardware Pack:
B-3
Push on
Wheel Caps
Washer
1/4”
Damper Circle
“U” handle
Bolt
Carriage Bolt
6 pcs
1 3/4” Hex Bolt
4 pcs
2 pcs
1 pcs
Lock
Washer
8 pcs
2 pcs
4 pcs
Hex Nut
35 pcs
11 pcs
1/2” Hex
Bolt
2 pcs
Screw
Lock Bracket
1 pcs
Washer
2/5”
2 pcs
1 1/2”
Hex Bolt
12 Pcs
1515_OM_B.3
4
ASSEMBLY
Step 1
Insert SHORT LEGS and LONG LEGS into each end of LEG CROSS BARS, then attached with 1
3/4” hex bolt and nut, See below. (CAUTION: The holes direction on the LEG CROSS BARS are very
critical for later assembly step so follow illustration below carefully.)
B-4
FRONT SIDE
OF GRILL
Long Legs
Short Leg
Leg Cross Bar
Hex Bolt
BACK SIDE
OF GRILL
Leg Cross Bar
hole direction.
Leg Cross Bar
hole direction.
Short Leg
1515_OM_B.3
5
B-5
Step 2
Attach LEG BRACES to the outside of one of the LONG and SHORT LEG and LEG CROSS BAR assemblies
Hex Nuts
Leg Braces
Hex Bolts
Step 3
Insert all four corners of the BOTTOM WIRE SHELF into the four holes located near the bottom inside
of the four LEGS. See below Next, rotate the LEGS upward until vertical. Important: Make sure the
two Long Legs are on the same end.
Bottom Wire Shelf
1515_OM_B.3
6
Step 4
Attach the other end of the LEG BRACES to the corresponding legs using 1 1/2” Hex Bolts and Nuts
B-6
Step 5
Attach the WHEEL to the spindle coming out of the SHORT LEGS. Install one COTTER PIN and HUB
CAP onto the spindle after the WHEEL. Repeat this on the opposite SHORT LEG.
Hex Nuts
Hex Bolts
Hex Bolts
Axle
Wheel
Washer
Cotter Pin
Hub Cap
Short Leg
1515_OM_B.3
7
B-7
Step 6
Attach the GRILL BODY to the Cart/Leg Assembly (Make sure that the damper is on the same side as
the wheels) with four 1 1/2” Hex Bolts.
Hex Bolts
Hex Nuts
Grill Body
Cart/Leg Assembly
Damper
1515_OM_B.3
8
B-8
Step 7
Attach HOOD HANDLE with two 1/2” HEX BOLTS, two LOCK WASHERS, and two HEX NUTS.
Step 8
Attach WIRE HANDLE to the right side of GRILL BODY with two 1/2” HEX BOLTS, two LOCK WASHERS,
and two HEX NUTS.
Hood Handle
Hex Bolts
Lock Washers
Hex Nuts
Hex Bolts
WIRE HANDLE
Lock Washers
Hex Nuts
Grill Body
1515_OM_B.3
9
B-9
Step 9
Attach DRAWER LATCH to GRILL BODY right side with 1/2” HEX BOLT and HEX NUT.
Grill Body
Hex Nut
Hex Bolt
Drawer Latch
Step 10
Attach SIDE SHELF to left side of Grill BODY with four 1/2” HEX BOLTS and four HEX NUTS.
Side Shelf
Grill Body
Hex Bolts
Hex Nuts
1515_OM_B.3
10
B-10
Step 11
Attach DAMPER CIRCLE to the ASH DRAWER with 1/2” HEX BOLT, FLAT WASHER, LOCK WASHER,
and HEX NUT, see below.
Hex Bolt
Ash Drawer
Damper Circle
Flat Washer
Hex Nut
Lock Nut
Step 12
Attach U HANDLE to ASH DRAWER with two LOCK WASHERS and two HEX NUTS.
U Handle
Ash Drawer
Lock Washers
Hex Nuts
1515_OM_B.3
11
Step 13
Attach DAMPER CIRLE to GRILL BODY with HEX BOLT, FLAT WASHER, LOCK WASHER, and
HEX NUT, see below.
B-11
Grill Body
Hex Bolt
Damper Circle
Flat Washer
Lock Washer
Hex Nut
1515_OM_B.3
12
B-12
Step 14
Tighten ALL BOLTS and NUTS. Insert a 1/2” BOLT and tighten with a NUT for any open holes in Grill
BODY after assembly.
Ash Drawer
Grill Body
Fire Grate
Step 15
Place FIRE GRATE onto ASH DRAWER then slides it into GRILL BODY.
1515_OM_B.3
13
B-13
Step 16
Place COOKING GRATE into GRILL BODY.
Cooking Grates
Grill Body
1515_OM_B.3
14
Fully Assembled
Hint:
Any remaining glue residue can be cleaned off with a spray lubricant like WD-40. Do NOT use any
B-16
C-1
OPERATING INSTRUCTIONS
Setting Up
leave unattended during operation.
there are no overhead obstructions and that there is a minimum distance of 12 feet (366 cm) from
the side or rear of the appliance. It is important that the ventilation openings of the appliance are not
obstructed. The barbecue must be used on a level, stable surface. The appliance should be protected
from direct drafts and positioned or protected against direct penetration by any trickling water (e.g. rain).
** PLEASE NOTE: NO RETURNS ON USED GRILLS **
Seasoning and Preparing the Grill
IMPORTANT! BEFORE YOU USE YOUR GRILL FOR THE FIRST TIME
YOU MUST SEASON THE CAST IRON COOKING GRATE(S).
1. Lightly coat ALL INTERIOR SURFACES (including grills, grates, and inside of barrel.) with vegetable
2.
directly into the bottom of the grill.
3. After coals ash over, spread out coals, replace cooking grates, close lid and heat at approximately
250 F for two hours.
4. Remove grates from the grill with oven mitts, allow to cool, then re-coat grates and return to grill at
approximately 200° F for two hours.
5. You can lightly coat the exterior of the grill body (while warm) with vegetable oil. This will extend the
NOTE: Grill will drip oil during this process and for several uses afterwards. This is
normal.
NEVER EXCEED 400°F BECAUSE THIS WILL DAMAGE THE FINISH AND CONTRIBUTE
TO RUST. PAINT IS NOT WARRANTED AND WILL REQUIRE TOUCH-UP. THIS UNIT IS NOT
WARRANTED AGAINST RUST.
C-2
Lighting Instructions
1.
NOTE: Do not use gasoline, kerosene or alcohol for lighting charcoal. Use of any of these or similar
products could cause an explosion possibly leading to severe bodily injury.
2. Light coals in several places
3. After briquettes ash over or turn gray, spread them out and start cooking
4. If one end burns faster, use tongs to move coals from one end to the other for even heat.
Grill Operation & Tips
• Adjust grate one
•
•
• Ashes left in bottom too long hold moisture and will rust through any thickness of steel. This grill is
made of steel and cast iron, which WILL RUST, ESPECIALLY IF NOT PROPERLY CARED FOR.
•
closing lid.
• After each use, coat vegetable oil on the interior grates and bare metal while warm to reduce rust
• On the EXTERIOR, remove dust with wire brush and touch up with a high heat paint, available at
most hardware/auto stores.
• You may place a coffee can on bottom shelf under the hole in the grill to catch drippings.
• Heat guage may obtain moisture, which will steam out during cooking. Gauge can be removed and
calibrated in oven.
•
NOTE: Smoke may escape from areas other than the smokestack. This should not affect
cooking.
C-3
Finishing Up
Emptying the Ashes & Ash Pan:
** ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE **
ensure they are not still hot and a burn hazard.
1.
They are still good).
2.
3. Unclip the ash pan from the bottom of the grill and slide out towards the front.
4.
5. Place the ashes in a metal container and cover with water to ensure there are no lit coals then you
can dispose of the ashes.
IMPORTANT: Charcoal is porous and holds moisture. DO NOT leave charcoal in your grill while
you are not using it. Charcoal and ashes leftinside the ash pan may reduce the life of your grill.
This Page Intentionally
Left Blank
D-1
Know Your Cuts of Meat
GRILLING RECIPES
D-2
Direct Heat
• Direct Heat is a high heat method used to cook foods that take less than 25
minutes to cook. Typically, this means foods that are relatively small or thin
such as steaks, chops, boneless chicken breasts, fi sh fi llets, hamburgers, etc.
• Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into
the thickest part not touching bone, and allow fi ve minutes to register.
• Internal temperatures for FOWL should be 170°F to 180°F.
• Internal temperature for meat should be 140°F for rare, 160°F medium, and 170°F
for well done.
STEAK (& ALL MEATS):
• Cook food on the charcoal side of the unit, directly above coals/heat.
• To grill meats, raise fi re grate to high position (hot) and sear for one minute on each side with the lid
open to seal in fl avor and juices. Then lower fi re grate to medium position with lid closed and cook
to desired doneness.
• Control heat with dual dampers and adjustable fi re grate.
Tip: Place grilled meat back in the marinade for several minutes before serving – it will become tastier
and juicier.
CAUTION: Boil extra marinade fi rst to kill bacteria remaining from the raw meat.
MARINATED FLANK STEAK:
• Mix marinade ingredients in nonmetal dish.
• Let steak stand in marinade for no less than 4 hours in refrigerator.
• Brown each side for 5 minutes, but center should remain rare.
• Cut steak diagonally across the grain into thin slices before serving.
• Grill with fi re grate in high (hot) position with lid open or closed.
Meat Marinade
1/2 cup vegetable or olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tbsp lemon juice
1 tsp dry mustard
1 minced clove garlic
1 small minced onion
1/4 tsp pepper
QUAIL OR DOVES:
• Cover birds in Italian dressing (Good Seasons or Kraft Zesty) and marinate overnight.
• Pour remaining dressing and cover with Texas Pete Hot Sauce for 6 hours.
• Wrap birds in thick bacon secured by a toothpick.
• Place on grill. Keep turning until bacon is black.
D-3
• Grill for 20 minutes. Sear with lid open and fi re grate in high (hot) position for 1 minute on each side
before lowering grate and closing lid.
• To SMOKE, place birds in center of GRID with fi re in both ends of FIRE BOX.
KABOBS:
• Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms,
zucchini, circular slice of corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp,
scallops, lobster, chicken, sausage, pork, beef, etc.
• Marinate the meat in refrigerator for several hours.
• Grill each side approximately 7 minutes turning occasionally while basting with marinade. Leave a
small amount of room between pieces in order to cook faster.
• Grill with lid up and the fi re grate in the lowest position. See marinade recipe on last page.
Kabob Marinade:
1 cup soy sauce
½ cup brown sugar
½ cup vinegar
½ cup pineapple juice
2 tsp salt
½ tsp garlic powder
• Mix all ingredients in a saucepan and bring to boil.
• Allow marinade to cool before marinating your meat in it.
• Marinate beef in mixture a minimum of 4 hours.
HOT DOGS:
• Grill with lid up and fi re grate in high (hot) position for approximately 6 minutes.
• Turn every few minutes.
HAMBURGERS:
See Meat Marinade on prior pages.
You may also marinate by allowing to stand in marinade for 1 or 2 hours at room temperature before
cooking, or let stand in covered dish in refrigerator up to 24 hours.
• Bring to room temperature before cooking.
• Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side with fi re grate in high
position for a few minutes.
• Lower fi re grate to medium position and grill with lid down to avoid fl are-ups.
• Cook each side 3 to 7 minutes according to desired doneness.
• Cook ground meat to 150 internally or until juice runs clear (free of blood) for prevention of E-coli.
• Burgers can be basted with marinade when turning and/or other ingredients can be mixed in with
the ground beef such as chili sauce or powder.
D-4
Indirect Heat
SMOKING RECIPES
SHRIMP (Peeled) & CRAYFISH:
• Place on skewers.
• Coat with melted butter and garlic salt.
• Grill 4 minutes on each side or until pink. Cocktail sauce optional.
BAKED POTATOES:
• Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes.
• Turn after 25 minutes (no need to turn if smoked).
• Squeeze to check for doneness.
SWEET CORN IN HUSKS:
• Trim excess silk from end and soak in cold salted water 1 hour before grilling.
• Grill 25 minutes – turning several times.
D-5
Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING SLOWLY (See chart
above).
1. Place water/drip pan on left side of fi re grate.
2. Place hot coals on right side (damper end) of fi re grate. The charcoal basket accessory helps
confi ne coals to one side.
3. Place meat above water pan.
4. Place fi re grate in low position.
5. Close lid & control heat with dampers & adjustable grate.
• You may want to sear certain foods before smoking by placing meat directly above coals with LID
open and FIRE GRATE in high (hot) position for several minutes. Add fl avor soaked wood chips to
the fi re and add 1 part marinade, beer, or wine to 3 parts water to the drip pan.
• OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME. Cooking with meat
thermometer ensures food is fully cooked. Insert thermometer into thickest part not touching bone,
and allow fi ve minutes to register. Internal temperature for birds should be 170°F to 180°F or when
leg moves easily in joint. Meat should be cooked to internal temperature of 140°F for rate, 160°F for
medium and 170°F for well done. Check the water level when cooking more than 4 hours or when
you can’t hear the water simmering. Add water by moving meat over and pouring water through
GRILL into WATER PAN.
• IF THE SMOKE IS WHITE, THE FIRE’S RIGHT. IF THE SMOKE IS BLACK, ADD SOME DRAFT.
SMOKED TURKEY:
• Empty cavity rinse and pat dry with paper towel.
• Tuck wing tips under the back and tie legs together.
• Place in center of cooking grid directly above foil drip pan of water.
• Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for
expansion.
• Use a meat thermometer for best results (190F internal).
SMOKED BAKED HAM:
You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
Glaze
1 cup of light brown sugar, fi rmly packed
1/2 cup orange juice
1/2 cup honey
• Combine sugar, juice and honey. Let glaze sit for at least 4 hours.
• Place fi re grate in the lowest position and a drip pan under the meat.
• Remove rind and score fat diagonally to give a diamond effect.
• Insert a whole clove into the center of every diamond.
• Place ham with fat side up in center of cooking grid directly above drip pan. Close lid.
• About 9 minutes per pound is suggested for fully cooked hams. Smoked or cured ham, which is not
fully cooked, should be cooked to an internal temperature of 160°F.
D-6
• Baste with ham glaze 3 or 4 times during last 30 minutes of cooking time.
• Garnish with pineapple rings about 15 minutes before end of cooking time.
SMOKED HOT DOGS STUFFED:
• Slit hot dogs lengthwise, within 1/4 inch of each end.
• Stuff hot dogs with cheese and relish and wrap in bacon.
• Place on cooking grid over drip pan and smoke 15-20 minutes or until bacon is crisp.
SMOKED CHICKEN PARTS AND HALVES:
• Rinse pieces in cold water and pat dry with paper towels.
• Brush each piece with vegetable oil and season to taste with salt and pepper.
• Brown pieces directly above coals with lid open and grate in high or medium position for several
minutes.
• Then place pieces on cooking grate directly above drip pan.
• With the grate in the low position, cook with lid down for 55 to 60 minutes or until done. Do not use
vegetable oil or salt and pepper if using marinade.
SMOKED VENISON:
Venison Marinade:
1 cup Balsamic or wine vinegar
1 cup olive oil
2 oz. Worcestershire
1/2 oz. Tabasco
2 tbsp. Season All
1-2 chopped jalapenos
3 oz. soy sauce
Bacon Marinade
2 oz. wine vinegar
2 oz. Worcestershire
4 dashes Tabasco
• Place leg of venison in a container or “hefty bag” and marinate for 2-4 days, turning daily. Marinate
bacon overnight in its marinade.
• Remove roast from refrigerator at least an hour before cooking.
• Season generously with seasoned salt and coarse ground black pepper.
• Wrap 1 lb. Bacon over the top of the roast, and smoke 20/25 minutes per pound, or until tender. Do
not overcook.
SMOKED SHRIMP & CRAYFISH:
• Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic, Tabasco, sliced green pepper, 1
tablespoon each of minced onions, salt and juices from one lemon.
D-7
• Add shrimp and/ or crayfi sh and smoke 45 minutes.
SMOKED VEGETABLES:
• Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc.
• Put in pan and cover with water and cook for several hours while cooking the meat. Or place
vegetables on grill and smoke for 50 minutes, either wrapped in foil or not.
SMOKED FISH:
• Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate fi sh in 1 cup white wine, 1 cup soy
sauce mixed with 1 cup lemon juice.
• Marinate overnight in covered dish in refrigerator.
• Let air on rack 20 minutes before placing on Pam-sprayed grill.
• Smoke 25 minutes.
SMOKED SPARE/BACK RIBS:
• Peel off tough layer of skin on back side.
• Rub all surfaces with seasoning.
• Place ribs in center of grid above drip pan and smoke approximately 1 1/2 hours or until meat pulls
away from bone.
• Baste with barbecue sauce during last 30 minutes.
CHICKEN MARINADE:
Combine
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon oregano
1/2 teaspoon sweet basil
1/2 teaspoon garlic powder with parsley
1/4 teaspoon pepper
• Pour over chicken pieces in non-metal dish
• Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while cooking.
MEAT MARINADE: (For steaks, chops, and burgers)
Combine
¼ cup soy sauce
2 coarsely chopped large onions
2 cloves garlic (halved)
• Combine ingredients in an electric blender, cover, and process at high speed 1 minute or until
D-8
mixture is very smooth.
• Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2 teaspoons Beau
Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt).
• Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24 hours in a
covered dish.
• Bring meat to room temperature before cooking.
SHISH KABOB MARINADE:
Mix
1 cup soy sauce
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup pineapple juice
2 teaspoons salt
1/2 teaspoon garlic powder
• Mix ingredients and bring to a boil.
• Marinate beef in mixture a minimum of 4 hours.
E-1
ACCESSORIES
Rotisserie
Excellent for Effortless Grilling
Universal Fit for Any Grill
Warming Rack
Increase Grill Area
Keeps Food Warm
Apron
Machine Washable
Two Front Pockets
Adjustable Straps
Charcoal Basket
Confi nes Coals to One
Side for Smoking
Indirect Cooking
Cast-Iron Grates
Heavy-duty Durability
Authentic BBQ Flavor
Non-Warp Design
Quick Release
Chimney Starter
E-Z starter with patented
Trigger release
ABS handle with heat shield
Zinc coated galvanized steel
Makes starting charcoal grill
fast and easy
Cover Custom Fit
Weather Resistant
Protects Grill Finish
Cover Accommodates Side
Shelf or Side Fire Box
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P.O. Box 30864
Sea Island, GA 31561
912-638-4724
www.CharGriller.com
Service@CharGriller.com
For pricing or to order accessories visit:
www.CharGriller.com
OR
CALL: 912-638-4724
