Master Forge CBC23032L 1010-Sq Powder Coated Horizontal User Manual

MASTER FORGE and logo design are trademarks or

Serial Number

Purchase Date

WARNING

FOR YOUR SAFETY:

For Outdoor Use Only!

(outside any enclosure)

WARNING

FOR YOUR SAFETY:

Improper installation, adjustment,

alteration, service or maintenance can

cause injury or property damage. Read

this instruction manual thoroughly

before installing or servicing this

equipment.

WARNING

1. Do NOT store or use gasoline or other

flammable liquids or vapors in the

vicinity of this or any other appliance.

2. When cooking with oil/grease, do not

allow the oil/grease to exceed 350ºF

(176.5ºC). Do not store or use extra

cooking oil in the vicinity of this or

any other appliance.

DANGER

Never operate this appliance unattended.

WARNING

FOR YOUR SAFETY:

DO NOT LEAVE THIS APPLIANCE UN-

ATTENDED WHILE IN USE, ESPECIAL-

LY COOKING THE FATTY MEAT AND

CLOSE THE LID TOO LONG TIME.

WARNING

This product can expose you to

chemicals including carbon monoxide

and soot, which are known to the State

of California to cause cancer and birth

defects or other reproductive harm. For

more information go to

www.P65Warnings.ca.gov.

CBC23032L-RA-ES-OM-F106SG24931

Thank you for purchasing this MASTER FORGE product.

Questions, problems or missing parts?

Before returning, contact us on:

800-963-0211, 8 a.m. - 8 p.m., EST, Monday - Sunday or [email protected].

ITEM #5139524

CHARCOAL OFFSET

SMOKER / GRILL

MODEL #CBC23032L

ATTACH YOUR RECEIPT HERE

Español p.29

TABLE OF CONTENTS

W This grill is for outdoor use only, and should NOT be used in a building, garage or any other enclosed area.

W Do NOT operate, light or use this appliance within ten feet (3.05 m) of walls, structures or buildings.

W For residential use only. This grill is NOT for commercial use.

W Never use charcoal that has been pre-treated with lighter fluid. Use only a high grade plain charcoal, charcoal/wood

mixture, lump charcoal or cooking wood. The conversion to or attempted use of any other fuel source in this charcoal

grill is dangerous and will void your warranty.

W This grill is NOT intended for and should never be used as a heater. TOXIC fumes can accumulate and cause

asphyxiation.

W Do NOT exceed a temperature of 500°F.

W Do NOT use grill for indoor cooking. TOXIC carbon monoxide fumes can accumulate and cause asphyxiation.

W This grill is safety certified for use in the United States and/or Canada only. Do NOT modify for use in any other

location. Modification will result in a safety hazard and will void your warranty.

W Apartment dwellers: Check with management to learn the requirements and fire codes for using a charcoal grill in your

apartment complex. If allowed, use outside on the ground floor with a ten foot (3.05 m) clearance from any structure.

Do NOT use on or under balconies.

W Minimum clearance from sides and back of unit to combustible construction is 36 inches (91.5 cm). Do NOT use this

appliance under any type of overhang or roof.

W Do NOT use gasoline, kerosene or alcohol for lighting.

W Do NOT use in an explosive atmosphere. Keep grill area clear and free from combustible materials, gasoline and

other flammable vapors and liquids.

W Do NOT store or use gasoline or other flammable liquids or vapors within 25 feet (7.62 m) of this appliance.

W Do NOT block holes in sides or back of grill.

W Inspect grill before each use.

W Do NOT alter grill in any manner. Any alteration will void your warranty.

W Do NOT build this model of grill in any built-in or slide-in construction. Ignoring this warning could cause a fire or an

explosion that can damage property and cause serious bodily injury or death.

W Do NOT use the grill unless it is COMPLETELY assembled and all parts are securely fastened and tightened.

W This grill should be thoroughly cleaned and inspected on a regular basis.

W Use only Lowe's Home Centers LLC-authorized parts. The use of any part that is not factory-authorized can be

dangerous and will void your warranty.

W Do NOT operate this appliance without reading “Operating Instructions” in this manual.

W To avoid burns, do NOT touch metal parts of grill until they have completely cooled, unless you are wearing protective

gear (pot holders, gloves, BBQ mittens, etc.).

W Never touch grids (charcoal, cooking or warming), ashes or coals to see if they are hot.

W DANGER: Failure to follow the dangers, warnings and cautions in this manual may result in serious bodily injury or

death, or in a fire or an explosion causing damage to property.

W WARNINGS:

SAFETY INFORMATION

Safety Information .............................................................................. 2

Preparation.....................................................................................4

Package Contents .............................................................................. 4

Hardware Contents ............................................................................. 5

Assembly Instructions ........................................................................... 6

Operating Instructions .......................................................................... 14

Care and Maintenance.......................................................................... 27

Limited Warranty .............................................................................. 28

Replacement Parts List ........................................................................ 28

W Do NOT use on wooden decks, wooden furniture or other combustible surfaces.

W This grill is NOT to be used in or on boats or recreational vehicles.

W Position grill so wind cannot carry ashes to combustible surfaces.

W Do NOT use in high winds.

W Never lean over the grill when lighting.

W Do NOT leave a lit grill unattended. Keep children and pets away from grill at all times.

W Do NOT attempt to move grill when in use. Allow the grill to cool before moving or storing.

W Do NOT leave grill unattended while preheating or burning off food residue.

W When cooking, fire extinguishing materials should be readily accessible. In the event of an oil/grease fire, do NOT

attempt to extinguish with water. Use type BC dry chemical fire extinguisher or smother with dirt, sand or baking

soda.

W Always open grill lid carefully and slowly as heat and steam trapped within grill can severely burn you.

W If grill has not been cleaned, a grease fire can occur that may damage the product.

W Do NOT place empty cooking vessels on the appliance while in operation.

W Use caution when placing anything on the grill while the appliance is in operation.

W Never add lighting fluid to hot or warm coals as a flashback may occur causing serious injury or damage to property.

W Always place your grill on a hard, non-combustible level surface. An asphalt or blacktop surface may not be

acceptable for this purpose.

W Do NOT remove the ashes until they are completely and fully extinguished.

W Live hot briquettes and coals can create a fire hazard.

W Always empty the bottom bowl and grill after each use.

W Do NOT place fuel (charcoal briquettes, wood or lump charcoal) directly into bottom of grill. Place fuel only on the

charcoal pan/grid.

W Do NOT allow charcoal to rest on the walls of grill. Doing so will greatly reduce the life of the metal and finish of your

grill.

W Check to make sure the smoke stack and drawer circle are free of debris and ash before using the grill.

W Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.

W With a garden hose, completely wet the surface beneath and around grill to extinguish any ashes, coals or embers

that may have fallen during the cooking or cleaning process.

W The use of alcohol, prescription or non-prescription drugs may impair the consumer’s ability to properly assemble

and/or safely operate this grill.

W Always wear protective gloves when adding fuel (charcoal briquettes, wood or lump charcoal) to retain desired heat

level.

W Keep all electrical cords away from a hot grill.

W Always use a meat thermometer to ensure food is cooked to a safe temperature.

W Never cover entire cooking area with aluminum foil. Laying the foil on the grates can restrict the intended air flow

inside the grill, create barriers to the proper flow of grease to the catch pan, which sets the stage for lots of it to build

up on the bottom tray, which in turn, builds the potential for grease fires and flare ups.

W Use protective gloves when assembling this product.

W Do NOT force parts together as this can result in personal injury or damage to the product.

W Do NOT touch ash receiver or ash receiver handle until grill has completely cooled, unless you are wearing protective

gear.

W Do NOT touch SFB side handle or SFB damper until grill has completely cooled, unless you are wearing protective

gear.

W Death, serious injury or damage to property may occur if the above is not followed exactly.

W The maximum charcoal weight of main firebody to be used at once is 6.6 lbs. / 3 kg. The maximum charcoal weight

of side firebody to be used at once is 3.3 lbs. / 1.5 kg.

SAFETY INFORMATION

PACKAGE CONTENTS

PREPARATION

Before beginning assembly of product, make sure all parts are present. Compare parts with package

contents list and hardware contents list. If any part is missing or damaged, do not attempt to assemble

the product.

Estimated assembly time: 25 minutes by two people.

Tools required for assembly: Philips screwdriver (included).

II JJ KK LL

BB CC DD EE FF GG

PART DESCRIPTION QUANTITY

A Temperature Gauge 1

B Lid Handle 1

C Smoke Stack 1

D Lid 1

E Warming Rack 1

F Cooking Grid 4

G Charcoal Pan 1

H Left Side Shelf 1

I Bottom Bowl 1

J Charcoal Pan Handle 2

K Cooking Grid Handle 1

L Front Shelf 1

M Leg Brace 2

N Long Leg 2

O Short Leg 2

PART DESCRIPTION QUANTITY

P Foot* 2

Q Bottom Mesh 1

R Hub Cap 2

S Axle 1

T Wheel 2

U SFB Lid 1

V SFB Lid Handle 1

W SFB Body Top 1

X SFB Body 1

Y SFB Cooking Grid 2

Z SFB Charcoal Pan 1

AA SFB Side Handle 1

AB SFB Damper 1

AC Hole Plug 4

M6 x 12

Bolt

Qty. 17

M4 x 10

Screw

Qty. 4

M6 x 20

Bolt

Qty. 14

M6 x 45

Bolt

Qty. 10

Ø16 x 6.2

Washer

Qty. 2

Ø20 x 10.5

Washer

Qty. 2

Nut

Qty. 13

Ø6

Lock Washer

Qty. 2

PACKAGE CONTENTS

HARDWARE CONTENTS

Ø1.4 x 30

Cotter Pin

Qty. 4

Screw

Qty. 3

Screw

Qty. 2

#2 Philips Head

Screwdriver

Qty. 1

* Pre-assembled

Step 1: Attach Long Legs, Short Legs and Leg

Braces

Align the holes in the long legs (N), short legs (O)

and leg braces (M). Then attach them together

with eight M6 x 20 bolts (CC) show in Fig.1.

Connect the long legs (N) and short legs (O).

NOTE: Install the leg braces according to the

upward arrow.

Hardware Used

Step 2: Attach Bottom Mesh

Align the holes in the the long legs (N), short legs

(O) and bottom mesh (Q). Then insert four M6 x

45 bolts (DD) into the holes shown in Fig.2.

Hardware Used

ASSEMBLY INSTRUCTIONS

M6 x 45

Bolt

x 4

M6 x 20

Bolt

x 8

First

Third

Second

Step 3: Attach Axle, Wheels and Hub Caps

Insert the axle (S) through the short legs (O).

Attach wheels (T) and hub caps (R) onto the axle

(S) with two Ø20 x 10.5 washers (FF) and two

Ø1.4 x 30 cotter pins (II).

Hardware Used

Ø20 x 10.5

Washer

x 2

Step 4: Attach Bottom Bowl

Align the holes in the bottom bowl (I), long legs (N)

and short legs (O). Then attach the bottom bowl

(I) onto the legs with four M6 x 45 bolts (DD) and

four M6 nuts (GG).

Hardware Used

ASSEMBLY INSTRUCTIONS

M6 x 45

Bolt

x 4

Nut

x 4

Ø1.4 x 30

Cotter Pin

x 2

Step 5: Attach Lid Handle and Temperature

Gauge

Remove the nut and washer pre-assembled

on the temperature gauge (A). Then attach the

temperature gauge (A) onto the lid (D) with the

nut and washer.

Attach lid handle (B) onto the lid (D) with two M6

x 20 bolts (CC) and two Ø16 x 6.2 washers (EE)

and two Ø6 lock washers (HH).

Hardware Used

ASSEMBLY INSTRUCTIONS

Ø16 x 6.2

Washer

x 2

Ø6

Lock Washer

x 2

Step 6: Attach Smoke Stack

Attach smoke stack (C) onto the lid (D) with two

M6 x 12 bolts (BB) and two M6 nuts (GG).

Hardware Used

Step 7: Attach Lid

Attach lid (D) onto the bottom bowl (I) with two

M8 screws (KK) and two Ø1.4 x 30 cotter pins

(II).

Hardware Used

Screw

x 2

M6 x 20

Bolt

x 2

M6 x 12

Bolt

x 2

Nut

x 2

Ø1.4 x 30

Cotter Pin

x 2

ASSEMBLY INSTRUCTIONS

Step 8: Attach Front Shelf

Attach the front shelf (L) to the bottom bowl (I)

with four M6 x 12 bolts (BB).

Hardware Used

Step 9: Attach Left Side Shelf

Attach the left side shelf (H) to the bottom bowl (I)

with four M6 x 12 bolts (BB).

Attach three M6 screws (JJ) onto the left side

shelf (H).

NOTE: Insert two M6 x 12 bolts (BB) into the

upper holes with leaving 5 mm threads exposed.

Hardware Used

Screw

x 3

Step 10: Attach SFB Body Top and SFB Body

Attach SFB body top (W) onto the SFB body (X)

with four M6 x 12 bolts (BB) and four M6 nuts

(GG).

Hardware Used

M6 x 12

Bolt

x 4

M6 x 12

Bolt

x 4

M6 x 12

Bolt

x 4

First

Second

Third

Fourth

Nut

x 4

ASSEMBLY INSTRUCTIONS

Step 11: Attach SFB

Hang the SFB body top onto the bottom bowl (I).

Attach the SFB body (X) to the Leg Brace (M)

with two M6 x 12 bolts (BB).

Hardware Used

Step 12: Attach SFB Side Handle, SFB Damper

and SFB Charcoal Pan

Attach the SFB side handle (AA) onto the SFB

charcoal pan (Z) with two M6 x 20 bolts (CC).

Attach the SFB damper (AB) onto the SFB

charcoal pan (Z) with one M6 x 12 bolt (BB) and

one M6 nut (GG).

Insert the SFB charcoal pan (Z) to the SFB body

(X).

Hardware Used

M6 x 12

Bolt

x 2

M6 x 12

Bolt

x 1

Nut

x 1

M6 x 20

Bolt

x 2

First

Second

Third

Step 13: Attach Warming Rack

Attach the warming rack (E) onto the lid (D) and

bottom bowl (I) with two M6 x 45 bolts (DD) and

two M6 nuts (GG).

NOTE: Please attach each corner of the

warming rack (E) in order shown in Fig.13.

Hardware Used

ASSEMBLY INSTRUCTIONS

Step 14: Place Charcoal Pan and Charcoal

Pan Handle

Place the charcoal pan (G) and charcoal pan

handle (J) into the bottom bowl (I).

NOTE: Hang the charcoal pan handle (J) on

either side support of the bottom bowl (I).

First

Second

Third

Fourth

M6 x 45

Bolt

x 2

Nut

x 2

Step 15: Place Cooking Grid and SFB

Cooking Grid

Place the cooking grids (F) onto the bottom bowl

(I) and SFB cooking grids (Y) onto the SFB body

(X).

NOTE: Always lift the cooking grids (F) with the

cooking grid handle (K) shown in Fig.15.

Step 16: Attach SFB Lid Handle and SFB Lid

Attach the SFB lid handle (V) onto the SFB lid (U)

with two M6 x 20 bolts (CC).

Attach the SFB lid (U) onto the SFB body top (W)

with four M4 x 10 screws (AA).

Hardware Used

ASSEMBLY INSTRUCTIONS

M4 x 10

Screw

x 4

M6 x 20

Bolt

x 2

ASSEMBLY INSTRUCTIONS

Step 17: Attach Hole Plugs

Press the four hole plugs (AC) onto the long legs

(N) and the short legs (O). Ensure that they are

pressed in tightly to prevent them from easily

falling out.

W WARNING: NEVER EXCEED 500°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.

W CAUTION: Never use charcoal that has been pre-treated with lighter fluid. Use only a high grade plain

charcoal, charcoal/wood mixture, lump charcoal or cooking wood.

W CAUTION: Grill will drip oil during this process and for several uses afterwards. This is normal.

W CAUTION: Smoke may escape from areas other than the smoke stack. This should not affect cooking.

W CAUTION: Charcoal is porous and holds moisture. DO NOT leave charcoal in your grill while you are not using

it. Charcoal and ashes left inside the ash pan may reduce the life of your grill.

First Use

1. Make sure all labels, packaging and protective films have been removed from the grill.

2. Remove manufacturing oils before cooking on this grill for the first time, by operating the grill for at least 15 minutes

with the lid closed. This will “heat clean” the internal parts and dissipate odors.

Lighting Instructions

W CAUTION: Keep outdoor cooking appliance area clear and free from

combustible materials, gasoline and other flammable vapors and liquids.

W CAUTION: Check to make sure the smoke stack and drawer circle are free of

debris and ash before using the grill.

W CAUTION: Attempting to light the grill with the lid closed may cause an

explosion.

W CAUTION: When using a liquid starter, always check bottom bowl and ash

receiver before lighting. Fluid can collect in the bottom bowl and/or ash

receiver and could ignite, resulting in a fire.

W CAUTION: Never add lighting fluid to hot or warm coals as flashback may

occur, causing serious injury or damage to property.

1. Open lid and vents.

2. Make sure ash receiver is empty and secure.

3. Remove cooking grid.

4. Arrange charcoal briquettes or other fuel on the bottom bowl to the “Fill Line” (Figure 1).

5. Light per instructions on fuel package.

6. Allow fuel to become glowing coals before cooking.

Turning Off

1. Allow charcoal to completely extinguish itself.

W WARNING: Do NOT use water to extinguish. This can be dangerous and cause damage.

2. Dispose of the ashes in a proper location.

Controlling Flare-ups:

W CAUTION: Do NOT use water on a grease fire. This can cause the grease to splatter and could result in serious

burns, bodily harm or other damage.

W CAUTION: Do NOT leave grill unattended while preheating or burning off food residue. If grill has not been

cleaned, a grease fire can occur that may damage the product.

W WARNING: When cooking, fire extinguishing materials should be readily accessible. In the event of an oil/

grease fire, use a type BC dry chemical fire extinguisher or smother with dirt, sand or baking soda. Do NOT

attempt to extinguish with water.

Flare-ups are a part of cooking meats on a grill and add to the unique flavor of grilling.

Excessive flare-ups can over-cook your food and be dangerous.

Important: Excessive flare-ups result from the build-up of grease in the bottom of your grill.

If a grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid as sudden flare-ups may

occur.

If excessive flare-ups occur, do NOT pour water onto the flames.

Minimize Flare-ups:

1. Trim excess fat from meats prior to cooking.

2. Cook high fat content meats indirectly.

3. Ensure that your grill is on a hard, level, non-combustible surface.

OPERATING INSTRUCTIONS

Figure 1

OPERATING INSTRUCTIONS(CONTINUED)

Controlling Temperature

Controlling the temperature of your grill is all about

controlling the air flow to the fire. MORE AIR = MORE

HEAT. LESS AIR = LESS HEAT. By opening and closing

the top and side dampers, you can easily control the

temperature of your grill. The amount of charcoal used

when grilling can also greatly impact your ability to

control temperature. Dampers may need to be adjusted

during the cook to account for changes in weather like

wind or to accommodate for more or less fuel. When first

learning how to operate your grill, always use the same

amount of charcoal to best learn your grill’s damper

control.

Smoke (Figure 2)

1. Start with dampers 1/4 or less of the way open and

adjust as needed during cook.

2. For best results, start with up to 2 lbs. of charcoal

(30-40 Briquettes) and/or wood fuel.

3. Adjust the charcoal grate to its lowest setting or farthest from the cooking grates.

Grill (Figure 3)

1. Control airflow as needed, by adjusting dampers from 1/3-2/3 of the way open.

2. For best results, start with up to 2 lbs. of charcoal (30-40 Briquettes).

3. Place coals on one half of the charcoal grate - adjust charcoal grate level to the middle.

Sear (Figure 4)

1. For maximum airflow, both dampers should be open all the way with air flowing freely.

2. For best results, start with up to 3 lbs. of charcoal (50-60 Briquettes).

3. Adjust the charcoal grate to its highest setting or closest to the cooking grates.

Seasoning Your Grill

Seasoning is an important first step before you start cooking on your new grill. This process will help protect the interior

and exterior grill finish, reduce food sticking to the grates, reduce unnatural flavors, and help prevent the grates from

rusting. We recommend using flaxseed oil for seasoning your grill but most food grade oils (canola, grapeseed, vegetable,

safflower, etc) will work as well.

Step 1 Lightly coat with oil

1. This grill come pre-coated with vegetable oil. If this is the first time seasoning your grill, move on to Step 2.

2. If re-seasoning your grill, lightly coat ALL interior surfaces (including grates and inside of barrel) of your grill with

flaxseed or other vegetable oil.

Step 2 Heat Up Grill

1. Following the instructions for lighting your charcoal and controlling the temperature (Figure 5), bring your grill to

approximately 450°F.

2. Once at temperature, allow grill surfaces to season for 20 minutes.

3. Place coals on one half of the charcoal grate - adjust charcoal grate level to the middle.

Step 3 Re-Apply Oil To Grates 5 Times

1. After 20 minutes, open your grill and carefully remove your grill grates with a grate lifter.

2. Using a brush, re-coat both sides of your grates with flaxseed or other vegetable oil and return to your grill.

3. Close lid and allow surfaces to season for 20 minutes.

4. Repeat this process up to five times (Add more charcoal to maintain

temperature as needed).

5. Your grill is now ready for use.

NOTE: You can lightly coat the exterior of the grill body (while warm) with

vegetable oil. This will extend the life of the finish, much like waxing a car.

Grilling Styles

This grill can be used to smoke, grill or sear your food. By using temperature

zones, charcoal and wood flavor, you can customize your culinary experience

as desired. The following descriptions provide four of the most common ways

you can cook with your charcoal grill.

Figure 2

SMOKE

150°-250°F

Figure 3

GRILL

300°-450°F

Figure 4

SEAR

450°-500°F

Figure 5

Grill (Figure 5)

Cook with direct and indirect heat at medium temperatures (300°-450°F).

Utilize a two zone set up to cook at different speeds and temperatures.

1. Set charcoal grate to medium setting (halfway between grill grates

and grill body) using adjustable charcoal pan handles.

2. Prepare up to 2 lbs. (approximately 30-40 briquettes) of lit charcoal

spread evenly across HALF the charcoal grate creating 2 Cooking

Zones.

3. Once the grill is at the desired temperature, you may begin to cook.

First place food over direct heat, cooking each side as desired. After

initially cooking over direct heat, move to the cool zone (see picture

at right) to bring your food to the desired internal temperature.

NOTE: Wood chips, chunks or split logs may be used in addition to

charcoal to add smoke flavor as desired.

Sear (Figure 6)

Quickly cook with direct heat at high temperatures (450°-500°F).

1. Set charcoal grate to high setting (closest to grill grates) using

adjustable charcoal pan handles.

2. Prepare up to 3 lbs. (approximately 50-60 briquettes) of lit charcoal

spread evenly across charcoal grate.

3. Once the grill is at the desired temperature, you may begin to cook by

placing food directly over the coals.

4. Food will cook quickly. Cook each side 3-4 minutes and then bring to

desired internal temperature.

NOTE: Always sear with the grill lid open to prevent damage to exterior

finish.

NOTE: Wood chips, chunks or split logs may be used in addition to

charcoal to add smoke flavor as desired.

Smoke (Figure 7)

Cook with indirect heat at low temperatures (150°-250° F). Use wood

chips, chunks, split logs or pellets to add smoke flavor.

1. Set charcoal grate to low setting (farthest from grill grates) using adjustable charcoal tray hangers.

2. Prepare up to 2 lbs. (approximately 30-40

briquettes) of charcoal spread evenly across

HALF the charcoal grate creating two cooking

zones.

3. Add wood chips, chunks, or split logs as

desired to add smoke flavor.

4. Once the grill is to desired temperature, you

may begin to cook.

5. Keep food over cool side of grill to cook with

indirect heat over the duration of the cook.

NOTE: Opening the smoking chamber will extend

cooking time.

Offset Smoke (Figure 8)

Cook with indirect heat from the side fire box at low temperatures (150°-250° F). Use split wood logs, chips, chunks, or

pellets to add smoke flavor.

1. Prepare up to 2 lbs. (approximately 30-40 briquettes) of charcoal in the side fire box.

2. Add wood chips, chunks, split logs or pellets as desired to add smoke flavor.

3. Once the grill is at the desired temperature, begin to cook.

4. Food placed closer to the side fire box will cook faster than food placed on the opposite side of the grill.

NOTE: Opening the smoking chamber will extend cooking time.

Grilling Recipes

• Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert thermometer into the thickest part of the

meat, not touching bone, and allow 1 to 1 1/2 minutes to register temperature.

• USDA Safe Minimal Temperature is 165°F for chicken / poultry.

• USDA Safe Minimal Temperature is 145°F for Beef, Pork, Veal & Lamb (Steaks, chops, roasts).

OPERATING INSTRUCTIONS(CONTINUED)

Figure 8

Figure 6

Figure 7

OPERATING INSTRUCTIONS(CONTINUED)

Direct Heat Recipes

GRILLED FLANK STEAK WITH VEGETABLES

A vastly under-appreciated meat, the flank steak can be a flavorful and fast meal for the weeknights. Get dinner on the

table in under 20 minutes and use a charcoal grill to get all the best flavors of summer with this flank steak recipe.

Ingredients: Instructions:

1.5 Pound Flank Steak

1.5 tsp of Smoked Paprika

2 Garlic Cloves, Minced

Salt and Pepper to Taste

4 Ears of Corn

2 Large Zucchini, Cut in Half Lengthwise

1 Pint Cherry Tomatoes

3 Tbsp of Olive Oil

1.5 Tbsp of Fresh Rosemary, Chopped

1 Tbsp of Red Wine Vinegar

2 Garlic Cloves, Minced (Oil Dressing)

2 Tbsp of Canola Oil

1. Season flank steak with paprika and garlic. Rub on all sides and

season with salt and pepper. Brush with canola oil.

2. Brush corn, zucchini, and tomatoes with canola oil and season

with salt and pepper.

3. Preheat the grill to medium high heat.

4. Add flank steak to grill, flip once and cook to desired internal

temperature. About 4 to 6 minutes per side, let rest 5 minutes.

5. Add vegetables to grill and turn occasionally until lightly charred all

over.

6. Whisk olive oil, rosemary, red wine vinegar, garlic and salt and

pepper to taste in a small bowl.

7. Brush steak and drizzle vegetables with olive oil mixture and serve

with steak immediately.

ORIGINAL MARINATED FLANK STEAK

Meat Marinade Ingredients: Instructions:

1/2 cup Olive Oil

1/3 cup Soy Sauce

1/4 cup Red Wine Vinegar

2 tbsp. Lemon Juice

1 tsp. Dry Mustard

1 minced Garlic Clove

1 small Onion, minced

1/4 tsp. Pepper

1. Mix marinade ingredients in nonmetal dish.

2. Let steak stand in marinade for no less than 4 hours.

3. Sear each side over high heat for 5 minutes; cook to desired

internal temperature.

4. Cut steak diagonally across the grain into thin slices before

serving.

QUICK AND EASY GRILLED PORK TENDERLOIN

Need dinner in a hurry? This quick and easy pork tenderloin recipe is a crowd pleaser. Pair with grilled red potatoes and

asparagus for a simple but flavorful dinner!

Ingredients: Instructions:

2 Pork Tenderloins

2 tsp Paprika

1 tsp Garlic Powder

1 tsp Cilantro

1 tsp Oregano

Salt and Pepper to Taste

Olive Oil

1. Blend spices together in a bowl. Rub pork with olive oil and then

season liberally on both sides with spice blend.

2. Set up your Char-Griller for direct cooking. Ignite burners and turn

to medium high.

3. Place pork on the grill and cook for 8 to 10 minutes per side or

until the internal temperature reads 165°F or until desired internal

temperature (USDA Safe Minimal Temperature for Pork is 145°F).

4. Remove from the grill and let rest for 10 minutes.

HAMBURGERS

Season to taste with Steak Seasoning. 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.

Instructions:

1. Bring to room temperature before cooking.

2. Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side.

3. Cook over medium heat with lid down to avoid flare-ups.

4. Cook each side 3 to 7 minutes according to desired temperature.

5. Ground meat will be done when juices run clear (USDA Safe Minimal Temperature for ground meat is 160°F).

6. 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.

OPERATING INSTRUCTIONS(CONTINUED)

JUICY LUCY HAMBURGERS

If you think there is no way that the classic hamburger could get better, just wait until you try the Juicy Lucy

Burger. Packed with flavor and melted cheese, these burgers are sure to be a hit this summer.

Ingredients: Instructions:

1.5 lbs. Ground Beef

1/2 Packet of Dry French Onion Soup Mix

1/4 Cup of French Dressing

2 Tbsp of Worcestershire

1/2 tsp of Salt

1/4 tsp of Black Pepper

Block of Cheddar Cheese

1. Slice cheese into blocks approximately ¼ inch thick and 2

inches wide by 2 inches tall.

2. Add French Onion Soup Mix, Salt, Pepper, French Dressing,

and Worcestershire sauce to ground beef and mix well.

3. Take a portion of the meat and form into a patty.

4. Put the cheese block in the middle of the patty and wrap the

cheese completely with the beef. Form a patty with the cheese

inside.

5. Repeat with the remaining beef and cheese.

6. Preheat the grill to 400°F.

7. Cook burgers for 3 minutes on the first side and then flip.

8. Cook the burgers for 6 minutes on the other side. Ground

meat will be done when juices run clear (USDA Safe Minimal

Temperature for ground meat is 160°F).

9. Add desired toppings and enjoy!

SHRIMP (PEELED) & CRAYFISH

Instructions:

1. Place on skewers.

2. Coat with melted butter and garlic salt.

3. Grill 4 minutes on each side or until pink.

Cocktail sauce optional.

HOT DOGS

Instructions:

1. Grill with lid open for approximately 6 minutes.

2. Turn every few minutes.

JALAPENO BACON BLANKET POPPERS

Need and easy to make snack for this big game? These Jalapeno Bacon Blanket Poppers are a crowd pleaser and

are super easy to whip up on the grill. The bacon gets crispy quickly and doesn’t burn easily since it’s just sitting on top of

the cream cheese filling. Easy, delicious and the perfect size for an appetizer, your friends and family will be asking you to

make these again and again!

Ingredients: Instructions:

4 Jalapenos

Char-Griller Steak Rub to Taste

1/3 Cup Cream Cheese

3 Slices of Bacon

Shredded Cheese to Taste

1. Mix cream cheese, shredded cheese, Steak Rub in a bowl and set aside.

2. Slice jalapeños through the middle to make it boat shaped.

3. Using a spoon remove the pith and seeds to create room for the filling.

Tip: If you like heat then leave some seeds behind. Seeds provide the heat.

4. Fill jalapeños with filling.

5. Slice bacon into small strips then lay it over the filling on the jalapeños. the

jalapeños.

6. Sprinkle a small portion of the Steak Rub on top of the bacon.

7. Fire up your grill/ smoker to 400°F.

8. Place Jalapeno Bacon Blanket Poppers in the grill/ smoker and smoke for

30 minutes or when the bacon is golden brown. Remove and enjoy!

OPERATING INSTRUCTIONS(CONTINUED)

Indirect Heat Recipes

HASSLEBACK POTATOES

A side dish that can basically be a meal in and of itself, these Hassleback Potatoes can be completely customized with

toppings and types of cheese!

Ingredients: Instructions:

6 Russet Potatoes

1 Pack of Cheddar Cheese Slices

1 Pack of Pepper Jack Slices

Chipotle Powder

Oregano

Salt and Pepper to Taste

Cooked Bacon (Diced)

Chives (Sliced)

Sour Cream

1. Set up your grill for indirect cooking.

2. Cut thin slices in the width of the potatoes, but be careful to not slice

all the way through.

3. Wrap the potatoes in foil and place on the side of the grill away from

the flames. Allow to cook until tender. About 45 minutes to an hour.

4. Remove potatoes from the grill and unwrap.

5. Place alternating slices of cheddar and pepperjack in the potato.

6. Season potatoes with chipotle powder, salt, pepper, and oregano.

7. Place potatoes back on the grill unwrapped for 10 to 12 minutes or

until cheese is melted.

8. Garnish with bacon, chives, sour cream and serve.

GARLIC PARMESAN CHICKEN WINGS

Replicate the signature flavors of your favorite wing spot with this marinated Garlic Parmesan Recipe.

Ingredients: Instructions:

4 lbs. of Chicken Wings

16 oz. Bottle Italian dressing

1 Cup of Shredded Parmesan Cheese

1/2 Tbsp. Onion Salt

1/2 Tbsp. Black Pepper

1 Cup of Butter

1 Tbsp. Oregano

2 Tbsp. Garlic Powder

A pinch of rosemary

1. Marinate wings overnight or at least four hours in Italian dressing.

2. Add charcoal to one side of grill for indirect grilling, or use Smokin’

Stone™ and add flavored wood chips / chunks if desired.

3. Let grill preheat to 275˚F.

4. Place wings on indirect heat side of grill.

5. Smoke wings for 45-60 minutes, until internal temp reaches 170˚F.

6. While wings are smoking, make garlic Parmesan sauce by mixing

Parmesan cheese, garlic powder, onion salt, black pepper, butter,

oregano and rosemary.

7. Remove wings from grill and toss in garlic Parmesan sauce.

CEDAR PLANK SALMON

Think you can’t get the perfect smoked salmon on a gas grill? Think again. With indirect grilling, you can get the perfect

cedar plank soaked salmon every time.

Ingredients: Instructions:

2 Cedar Planks

2 Salmon Filets

Olive Oil

Rosemary

Salt and Pepper to Taste

1. Soak cedar planks in water for at least 8 hours.

2. Set up your grill for Indirect cooking.

3. Add 30 to 40 charcoal briquettes to one side of the grill.

4. Ignite charcoal with gas burners set to medium high.

5. Once charcoal is lit, turn off gas burners and allow to fully ash over.

6. Rub salmon on both sides with olive oil.

7. Season with salt and pepper, rosemary sprigs and slices of lemon.

8. Place salmon on the side of the grill away from the charcoal.

9. Cook salmon for 15 minutes or until flakey.

SWEET CORN IN HUSKS

Instructions:

1. Trim excess silk from end and soak in cold salted water 1 hour before grilling.

2. Grill 25 minutes – turning several times.

OPERATING INSTRUCTIONS(CONTINUED)

CHILI-LIME CHICKEN THIGHS

Perfect for tacos, fajitas, nachos, or as a dish all on it’s own, this Chili-Lime Chicken Thighs Recipe, prepared by our

ambassador, BBQFiends, can be quickly cooked on a grill for a weeknight meal or cooked with charcoal on the weekend

to add just the right kick of smokey flavor.

Ingredients: Instructions:

3 Ibs. Chicken Thighs

2 Tbsp Favorite BBQ Chili

Seasoning

1 Lime

Chopped Cilantro for Garnish

1 Lime Juiced (Marinade)

1 - 12 oz Beer (Marinade)

Salt & Pepper to Taste (Marinade)

1. Trim excess fat off chicken thighs and place in a large bowl. Add the

marinade ingredients and let sit in the refrigerator for 1-2 hours before

cooking.

2. Remove chicken from marinade and season with your favorite BBQ chili

seasoning. Get the grill up to 375°F and place the chicken over indirect heat.

*Tip: To get crispier chicken skin flip the chicken over about half-way through the

cook and move to direct heat. Make sure internal temp is at least 165°F before

removing for the grill.*

3. Pull the chicken and garnish with chopped cilantro and a squeeze of lime

over the top.

4. Serve and enjoy!

Smoking Recipes

“CERTIFIED” PORK BUTT

A great pork butt recipe perfect for beginners and pitmasters alike. This slow smoked pork butt recipe is great shredded

and piled high with coleslaw for a sandwich or eaten on it’s own straight out of the pan!

Ingredients: Preparing the Meat: Cooking Directions:

2 Pork Butts

(6-10 lbs.

each)

Apple juice

Your

favorite rub/

seasoning

Mustard

1. Remove the pork butt from the

plastic wrap & pat dry using a

paper towel.

Tip: Choose a pork butt with a full

fat cap. This helps the meat while

it’s smoking for a long period of

time.

2. Trim the excess fat that is loose

and pulls up easily. Score the

fat cap 1/8 to 1/4-inch-deep

diagonally, spaced out 1/2 to 1

inch apart.

Tip: Scoring the meat allows the

seasoning and smoke to penetrate

into the pork butt.

3. Fill the marinade injector with

apple juice and inject into the

top and sides of the meat.

4. Spread a coating of mustard

using a basting brush all over

the pork butt.

Tip: This allows the rub to stick to

the pork butt.

5. Generously season the pork

butt on all sides with your

favorite rub.

6. Tip: After seasoning, wrap in

Saran Wrap and store in the

refrigerator overnight or 8-10

hours. This allows the rubs to

penetrate and apple juice to

tenderize the pork butt.

1. Ignite charcoal and preheat the smoker to 225°F.

2. Add boiling water to the drip pan and place under the grill

grate.

Tip: This will add moisture for the cook and collect the drippings .

3. Smoke the pork butts for 2 hours per pound at 225°F, until

the meat reaches an internal temperature of 160°F.

Tip: Maintain a 225°F temperature, check fire hourly or when

needed. Also spritz with apple juice every time you add fuel to

your fire. Spritzing adds moisture and flavor. It prevents the pork

butt from drying out and helps to create the bark. Monitor the

temperature using a folding probe thermometer and/ or remote

thermometer.

4. Remove the pork butts from the smoker and double wrap in

foil. Before closing the wrap, add 1 Cup of apple juice and 1

stick of butter for each pork butt, more seasoning and BBQ

sauce, to taste.

5. Place back in the smoker and cook until the pork butt

reaches an internal temperature of 199°F, then remove from

the smoker.

Tip: Wrap pork butt in a large towel and place in a cooler or just

set to the side for a minimum of 1-2 hours for resting. This allows

the meat to cook down and stop cooking and is a major key in

the process.

6. After resting, remove the towel and foil. Pull apart the pork

using two forks or meat claws.

7. Make pulled pork sandwiches and endless pulled pork

dishes. Enjoy!

OPERATING INSTRUCTIONS(CONTINUED)

BRISKET

The brisket recipe is a traditional take on the smoked classic, promising tender, smoky results.

Ingredients: Instructions:

10 ½ lbs. beef brisket

½ Cup paprika

¼ Cup packed light brown sugar

3 Tbsp. salt

3 Tbsp. coarse black pepper

3 Tbsp. Chili powder

Apple juice

Water

1. Using a sharp knife, trim the fat from the brisket leaving an even, thin layer

on the top..

2. In a medium bowl, combine paprika, light brown sugar, Chili powder, salt

and pepper and mix well to make rub seasoning. Using your hands, or a

shaker, generously apply rub all over.

3. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.

4. When setting up the grill, add wood chips/chunks to charcoal and add

Smokin’ Stone with an aluminum pan on top. Pour apple juice and water

into the pan, about halfway full. Place a temperature probe at grate level

and heat grill to 220°F.

5. Place brisket on grates, fat side up, and allow to smoke for 5 hours. After

5 hours, wrap the brisket in butcher paper and return to grill at 220°F.

Brisket is done when the internal temperature reaches 195°F. Allow the

brisket to rest for 1 hour.

6. Slice, serve and enjoy!

SMOKED MAC AND CHEESE

An all-time family favorite, this Smoked Mac & Cheese recipe elevates stovetop or oven baked mac & cheese with flavors

sure to keep your smoker fired up.

Ingredients: Instructions:

1 Package of Elbow Macaroni

½ Stick of Butter

¼ Cup of All Purpose Flour

1 Cup of Heavy Cream

1 Cup of Milk

2 Cups of Cheddar Cheese

(Shredded)

1 Cup of Gouda Cheese

(Shredded)

1 Cup of Colby Jack Cheese

(Shredded)

½ Cup of Cream Cheese

2 Tbsp of Black Pepper

1 Tsp of Cayenne Pepper

1 Large Cast Iron Skillet

1. Boil elbow macaroni according to package instructions for al dente.

2. Preheat the smoker to 225°F using a fruity hardwood like apple or cherry in the

Side Fire Box.

Tip: If your grill does not ha ve the Side Fire Box attachment, easily turn it into a

smoker by arranging coals / wood opposite of where you place the mac and cheese

pan. If you place the pan on the right side of the grates, simply place wood on the

right side for an indirect cooking experience.

3. Heat the cast iron skillet over medium heat, then melt butter and whisk in flour.

4. While continuing to whisk, add milk and heavy cream bringing to a boil.

5. Reduce to low-medium heat and whisk in cream cheese until smooth.

6. Whisk in the rest of the cheeses continuing to stir until melted and smooth

7. Turn off the heat then stir in macaroni noodles until thoroughly mixed with cheese

sauce

8. Place the entire skillet in the smoker and cook for 1-2 hours until desired

doneness. Keep in longer for more smoky flavor.

9. Serve hot.

SMOKED CHICKEN PARTS AND HALVES

Instructions:

1. Rinse pieces in cold water and pat dry with paper towels.

2. Brush each piece with Olive Oil and season to taste with salt and pepper.

3. Brown pieces directly above coals with lid open and grill on high or medium heat for several minutes.

4. Then place pieces on cooking grate in indirect cooking area.

5. With the grill on low heat, cook with lid down for 55 to 60 minutes or until done. Do not use Olive Oil or salt and

pepper if using marinade.

OPERATING INSTRUCTIONS(CONTINUED)

3-2-1 RIBS

The 3-2-1 rib method might be something you have seen thrown around on social media. It’s a popular technique for

smoking ribs that are tender, juicy, and come clean off thebone. Simple and easy to follow, this is a surefire way to

guarantee your ribs are finger lickin’ good. The 3-2-1 Method is a process that involves smoking the ribs for three hours,

wrapping them in foil and braising for two hours, and the smoking unwrapped for one hour. This

not only helps the ribs cook faster, it ensures an even smoke ring, and more tender meat.

Ingredients: Instructions:

4 Racks of Ribs

2 Cups of Apple Cider,

2 Additional Cups

in Spray Bottle

8 Tbsp of Salted Butter

1 Cup of Favorite BBQ

Sauce

1 Cup Dark Brown

Sugar

Char-Griller Rib Rub

4 Tbsp Honey

1. Prepare your Offset Smoker for smoking by starting half a chimney starter of charcoal

and adding it to the Side Fire Box. Alternatively, prepare your grill for the indirect method

with coals arranged opposite where you plan to place the ribs.

Tip: Add about half a chimney of unlit charcoal to the Side Fire Box close to the barrel before

adding the lit charcoal next to it. The lit charcoal will gradually light the unlit charcoal to help

maintain temperature for longer.

2. Add three to four chunks of Apple Wood and close the lid.

3. Allow the grill to heat up to about 200°F.

4. Remove the membrane from the ribs.

Tip: Start at the narrower end of the rack, carefully work a paring knife under the membrane

to get it started, and remove the membrane using a paper towel.

5. Liberally season both sides of the ribs with Rib Rub.

6. Open the grill and raise the adjustable fire grate to the top level. This ensures even

smoke distribution.

7. Place a drip pan(s) full of water under the grates and on top of the fire grate in the main

barrel.

8. Place ribs bone side down on the grates, close the lid and allow to smoke for three

hours.

Tip: Place the exposed bone side of the rib rack towards the Side Fire Box to get the meat

to pull away from the bone better. If using the indirect method, place ribs opposite the coals.

9. Periodically check the temperature to ensure it is holding steady at 200°F. If you have to

add charcoal, only add lit charcoal.

10. Every 30 minutes, spray the ribs with Apple Cider and move the rib rack that is closest

to the Side Fire Box to the side of the grill that is furthest from the Side Fire Box and

move the other rib racks closer to the Side Fire Box to accommodate. Repeat the spray

and rotate method every 30 minutes.

11. Remove ribs from the grill after three hours.

12. Tear off a large sheet of heavy-duty aluminum foil. (One for each rack of ribs.)

13. Place one rack of ribs bone side up on each piece of aluminum foil.

14. Coat the bone side of ribs with brown sugar, honey, and four pats of butter.

15. Pour over ½ cup of apple cider.

16. Fully crimp the edges of the foil together to cover the ribs.

17. Repeat with the other three racks of ribs.

18. Transfer ribs back to the smoker and increase the temperature to 225°F.

19. Do this by opening the dampers a little more and adding another half a chimney of lit

charcoal if needed.

20. Allow ribs to braise for two hours.

21. Continue to rotate the ribs as outlined in step 8b to ensure that all of the racks get time

close and far away from the fire.

22. Remove the ribs from the grill and foil. Place back on the grill bone side down.

23. Brush ribs with your favorite BBQ sauce and cook for one hour at 225°F.

24. Remove and enjoy!

OPERATING INSTRUCTIONS(CONTINUED)

SMOKED TURKEY

Instructions:

1. Empty cavity rinse and pat dry with paper towel.

2. Tuck wing tips under the back and tie legs together.

3. Place in center of cooking grate directly above foil drip pan of water.

4. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion.

5. Use a meat thermometer for best results (190°F internal).

SMOKED BAKED HAM

You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.

Ingredients: Instructions:

1 cup of Light Brown Sugar,

firmly packed

1/2 cup Orange Juice

1/2 cup Honey

1. Combine sugar, juice and honey. Let glaze sit for at least 4 hours.

2. Remove rind and score fat diagonally to give a diamond effect.

3. Insert a whole clove into the center of every diamond.

4. Place ham with fat side up in center of cooking grate. Close lid.

5. 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.

6. Baste with ham glaze 3 or 4 times during last 30 minutes of cooking time.

7. Garnish with pineapple rings about 15 minutes before end of cooking time.

SMOKED VENISON WITH BACON

You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.

Ingredients: Instructions:

Venison Marinade

1 cup Balsamic or Red Wine Vinegar

1 cup Olive Oil

2 oz. Worcestershire

½ oz. Tabasco

2 Tbsp. Seasoning Salt

1-2 Chopped Jalapeños

3 oz. Soy Sauce

Bacon Marinade

2 oz. Red Wine Vinegar

2 oz. Worcestershire 4 dashes Tabasco

1. Place leg of venison in a container and marinate for 2-4 days, turning

daily.

2. Leave bacon to marinate overnight.

3. Remove leg from refrigerator at least an hour before cooking.

4. Season generously with seasoned salt and coarse ground black pepper.

5. Wrap 1 lb. bacon over the top of the leg, and smoke 20-25 minutes per

pound, or until tender.

6. Do not overcook.

Marinades

CHICKEN MARINADE

Ingredients: Instructions:

½ Cup Soy Sauce

¼ Cup Olive Oil

¼ Cup Red Wine Vinegar

1 Tsp Oregano

½ Tsp Sweet Basil

½ Tsp Garlic Powder with

Parsley

¼ Tsp Pepper

1. Pour over chicken pieces in non-metal dish.

2. Cover and refrigerate overnight, turning occasionally. Use marinade to baste

chicken while cooking.

OPERATING INSTRUCTIONS(CONTINUED)

MEAT MARINADE:(FOR STEAKS, CHOPS, AND BURGERS)

Ingredients: Instructions:

¼ Cup Soy Sauce

2 Large Onions

2 Garlic Cloves, crushed

2 Tsp Salt

2 Tsp Paprika

1 Tsp Fresh Ground Pepper

1. Combine ingredients in an electric blender, cover, and process at high speed 1

minute or until mixture is very smooth.

2. Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up

to 24 hours in a covered dish.

3. Bring meat to room temperature before cooking.

SHISH KABOB MARINADE

Ingredients: Instructions:

1 Cup Soy Sauce

½ Cup Brown Sugar

½ Cup White Vinegar

½ Cup Pineapple Juice

2 Tsp Salt

½ Tsp Garlic Powder

1. Mix all ingredients together.

2. Marinate beef in mixture a minimum of 4 hours.

Enhance Flavor

WOOD PAIRING GUIDE

NOTE: Different wood varieties possess different flavors and we recommend pairing your woods with the meats you

intend to cook.

WOOD FLAVOR

ALDER MILD

PECAN MEDIUM

STRONGMESQUITE

MILDMAPLE

MEDIUMOAK

STRONGHICKORY

MEDIUMAPPLE

MILDCHERRY

VEGGIESSEAFOODPOULTRYPORKBEEF

OPERATING INSTRUCTIONS(CONTINUED)

Cooking Guidelines

AVG. COOKING TIMEHEAT LEVELHEAT TYPE

SEAFOOD

LARGE

SHRIMP

4-6 MIN.

1 1/2 OUNCES

SCALLOP

4-6 MIN.

1-INCH THICK

FISH, FILET

5-10 MIN.

1 POUND

FISH, WHOLE

15-20 MIN.

AVG. COOKING TIMEHEAT LEVELHEAT TYPE

CHICKEN

4 OUNCES - BONELESS, SKINLESS

CHICKEN BREAST OR THIGH

8-12 MIN.

3-6 OUNCES - BONE-IN*

CHICKEN THIGH OR LEG

35-45 MIN.

10-12 OUNCES - BONE-IN*

CHICKEN BREAST

35-45 MIN.

8 POUNDS

WHOLE CHICKEN*

3-5 HOURS

AVG. COOKING TIMEHEAT LEVELHEAT TYPE

PORK

1-INCH THICK

PORK CHOP, MEDIUM

8-10 MIN.

8 POUNDS

PORK SHOULDER/BUTT

12 HOURS

3-OUNCE LINK

SAUSAGE

10-13 MIN.

1 POUND

PORK TENDERLOIN

15-20 MIN.

AVG. COOKING TIMEHEAT LEVELHEAT TYPE

BEEF

1-INCH THICK - FILET MIGNON, RIBEYE,

NEW YORK STRIP & PORTERHOUSE

STEAK, MEDIUM

6-8 MIN.

1-INCH THICK

SKIRT STEAK, MEDIUM

4-6 MIN.

3/4 - INCH THICK

BURGER

8-10 MIN.

4 OUNCES

HOT DOG

5-7 MIN.

1-INCH THICK

HANGER STEAK, MEDIUM

8-10 MIN.

*BONE-IN CHICKEN SHOULD INITIALLY BE COOKED OR “BROWNED” OVER DIRECT HEAT FOR SEVERAL MINUTES BEFORE BEING TRANSFERRED TO INDIRECT HEAT.

USDA SAFE MINIMAL

INTERNAL TEMPS

145°F

FISH & SHELLFISH:

160°F

GROUND BEEF OR PORK:

165°F

CHICKEN:

BEEF OR PORK STEAKS

OR CHOPS:

145°F

Cook times outlined in this chart

are general guidelines that may

vary depending or desired

doneness, thickness, amount of

each item being cooked, grill or

grilling style, ambient temperature

and/or weather. We recommends

always using a cooking thermome-

ter to gauge the internal

temperature of all meat products.

DIRECT

HEAT

INDIRECT

HEAT

LOW HEAT

150°-250°F

MEDIUM HEAT

300°-450°F

HIGH HEAT

450°-550°F+

SMOKE

HEAT KEY

APPROX. 90 MIN / LB.

OPERATING INSTRUCTIONS

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. Add water by moving meat over and pouring water through cooking grates into water pan.

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 grate 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 side 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 time. 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.

CARE AND MAINTENANCE

W CAUTION:

1. All cleaning and maintenance should be done when grill is cool and with the ashes properly disposed of.

2. Do NOT clean any grill part in a self-cleaning oven. The extreme heat will damage the finish.

Notices

1. This grill should be thoroughly cleaned and inspected on a regular basis.

2. Abrasive cleaners will damage this product.

3. Never use oven cleaner to clean any part of grill.

Finishing Up

When your are finished grilling you can shut down your grill by closing both dampers and allowing the fire to suffocate. Be

patient. This may take an hour or more.

Before Each Use

1. Keep the grill area free and clear from any combustible materials, gasoline, and other flammable vapors and liquids.

2. See below for proper cleaning instructions.

Cleaning Surfaces

1. Wait for grill to fully cool.

2. Wipe surfaces clean with a mild dishwashing detergent or baking soda mixed with water.

3. For stubborn stains, use a citrus-based degreaser and a nylon scrubbing brush.

4. Rinse clean with water.

5. Allow to air dry.

Emptying the Ashes & Ash Pan

W CAUTION: ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE.

After the re is completely extinguished you should wait several hours before emptying the ashes to ensure they are not

still hot and a burn hazard.

1. Knock any ashes that did not fall into the ash pan from the re grate. (If there are pieces of partially burned charcoal

on the re grate you can save them for next time. They are still good).

2. Tap the sides of the re bowl to knock loose any ash that is on the sides.

3. Unclip the ash pan from the bottom of the grill and slide out towards the front.

4. Give the ash pan a few rm taps to loosen any ash that may be stuck.

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 left inside the ash pan may reduce the life of your grill.

Before Storing

1. Wait for grill to fully cool.

2. Clean all surfaces.

3. If storing the grill indoors, cover the grill and store in a cool dry place.

4. If storing the grill outdoors, cover the grill with a grill cover for protection from the weather.

Printed in China

REPLACEMENT PARTS LIST

PART DESCRIPTION PART#

COVERED UNDER

WARRANTY

1 Temperature Gauge B0104-M13 YES

2 Lid Handle C3032-070 YES

3 Smoke Stack C2230-010 YES

4 Lid C3032-080 YES

5 Warming Rack C2303-040 YES

6 Cooking Grid C2230-040 YES

7 Charcoal Pan C2230-050 YES

8 Left Side Shelf C2303-050 YES

9 Bottom Bowl C2303-060 YES

10 Charcoal Pan Handle C2230-080 YES

11 Cooking Grid Handle C1681-218 YES

12 Front Shelf C2303-080 YES

13 Leg Brace C2303-090 YES

14 Long Leg C2303-100 YES

15 Short Leg C2303-110 YES

PART DESCRIPTION PART#

COVERED UNDER

WARRANTY

16 Foot* B0305-M00 YES

17 Bottom Mesh C2303-120 YES

18 Hub Cap B0302-020 YES

19 Axle C2303-130 YES

20 Wheel C2303-140 YES

21 SFB Lid C3032-010 YES

22 SFB Lid Handle C3032-090 YES

23 SFB Body Top C3032-020 YES

24 SFB Body C3032-030 YES

25 SFB Cooking Grid C3032-040 YES

26 SFB Charcoal Pan C3032-050 YES

27 SFB Side Handle C3032-060 YES

28 SFB Damper B0105-C00 YES

29 Hole Plug C3032-100 YES

For replacement parts, call the customer service department at 800-963-0211, 8 a.m. - 8 p.m., EST, Monday - Sunday.

You could also contact us at [email protected].

LIMITED WARRANTY

Proof of purchase is required to access this warranty program, which is in effect from the date of purchase. Customers

will be subject to parts, shipping, and handling fees if unable to provide proof of the purchase or after the warranty has

expired.

If you have any questions or problems, you can call our customer service department at 800-963-0211, 8 a.m. - 8 p.m.,

EST, Monday - Sunday. You could also contact us at [email protected].

Limited Warranty

1-Year Warranty on all parts affecting the operation of the grill due to damage.

Warranty Provisions:

This warranty is non-transferable and does not cover failures due to misuse or improper installation or maintenance.

This Warranty is for replacement of defective parts only. We are not responsible for incidental or consequential damages

or labor costs.

This warranty does not cover corrosion or discoloration after the grill is used, or due to lack of maintenance, hostile

environment, accidents, alterations, abuse or neglect.

This warranty does not cover damage caused by heat, abrasive and chemical cleaners, or any damage to other

components used in the installation or operation of the grill.

Some states do not allow the limitation or exclusion of incidental or consequential damages, so the above limitations or

exclusions may not apply to you. This warranty gives you specific legal rights, and you may also have other rights that

vary from state to state.

* Pre-assembled

ARTÍCULO #5139524

PARRILLA/AHUMADOR DE

COMPENSACIÓN A CARBÓN

MODELO #CBC23032L

ADJUNTE SU RECIBO AQUÍ

MASTER FORGE y el diseño del logotipo son

marcas comerciales o marcas registradas de

Número de serie

Fecha de la compra

ADVERTENCIA

PARA SU SEGURIDAD:

¡Solo para uso en exteriores! (fuera de

cualquier estructura exterior)

ADVERTENCIA

PARA SU SEGURIDAD:

La instalación, el ajuste, la alteración,

la reparación o el mantenimiento

inadecuados pueden producir lesiones

o daños materiales. Lea detenidamente

este manual de instrucciones antes de

instalar o reparar este equipo.

ADVERTENCIA

1. NO almacene ni use gasolina u otros

vapores o líquidos inflamables cerca de

este u otro electrodoméstico.

2. Cuando cocine con aceite o grasa, no

permita que supere los 177 °C (350 °F) de

temperatura. No almacene ni utilice aceite

de cocina cerca de este ni de ningún otro

electrodoméstico.

PELIGRO

Nunca deje este electrodoméstico sin

supervisión.

ADVERTENCIA

PARA SU SEGURIDAD:

NO DEJE ESTE ELECTRODOMÉSTICO

SIN SUPERVISIÓN MIENTRAS ESTE

EN USO, ESPECIALMENTE, SI COCINA

CARNE GRASA Y CIERRA LA TAPA

DEMASIADO TIEMPO.

ADVERTENCIA

Este producto puede exponerlo

a productos químicos, incluidos el

monóxido de carbono y el hollín,

reconocidos por el estado de California

como causantes de cáncer y defectos

congénitos u otros daños en el aparato

reproductivo. Para obtener más

información, visite

www.P65Warnings.ca.gov.

CBC23032L-RA-ES-OM-F106

Gracias por comprar este producto Master Forge.

¿Preguntas, problemas o piezas faltantes?

Antes de devolver, contáctenos al:

800-963-0211, de lunes a domingo de 8 a.m. a 8 p.m., hora estándar del Este, o en ascs@lowes.com.

SG24931

Información de seguridad ............................................................. 30

Preparación ........................................................................32

Contenido del paquete ............................................................... 32

Aditamentos ....................................................................... 33

Instrucciones de ensamblaje .......................................................... 34

Instrucciones de funcionamiento ....................................................... 42

Cuidado y mantenimiento............................................................. 55

Garantía limitada ................................................................... 56

Lista de piezas de repuesto .......................................................... 56

W Esta parrilla es solo para uso en exteriores y NO se debe usar en edificios, garajes ni en ninguna otra área

cerrada.

W NO opere, encienda ni use este electrodoméstico a menos de 3.04 m (10 pies) de distancia de paredes,

estructuras o edificios.

W Solo para uso residencial. Esta parrilla NO es para uso comercial.

W No utilice carbón que se haya pretratado con líquido encendedor. Use solo carbón puro, mezcla de carbón

y madera, carbón de leña o madera para leña de alta calidad. La conversión o el uso de otra fuente de

combustible en esta parrilla a carbón es peligroso y anulará la garantía.

W Esta parrilla NO está diseñada para usarse como calentador y nunca debe utilizarse como tal. Los gases

TÓXICOS pueden acumularse y causar asfixia.

W NO supere la temperatura de 260 °C (500 °F).

W NO utilice la parrilla para la cocción en interiores. Las emanaciones TÓXICAS de monóxido de carbono

pueden acumularse y causar asfixia.

W Esta parrilla está certificada para utilizarse con seguridad en los EE.UU. y Canadá solamente. NO la

modifique para usarla en otro lugar. Cualquier modificación tendrá como resultado un riesgo para la seguridad

y anulará la garantía.

W Para quienes viven en departamentos: consulte con el administrador los requisitos y códigos de incendio para

usar una parrilla a carbón en su complejo de departamentos. Utilícelo en el exterior, en la planta baja, a una

distancia de 3.04 m (10 pies) de cualquier estructura, en caso de estar permitido. NO lo utilice debajo de

balcones ni sobre estos.

W Debe haber un espacio de separación mínimo de 91.44 cm (36 pulgadas) entre construcciones de material

combustible y los lados y la parte posterior de la unidad. NO utilice este electrodoméstico debajo de ningún

tipo de alero o techo.

W NO use gasolina, queroseno ni alcohol para encender la parrilla.

W NO utilice el electrodoméstico en un entorno explosivo. Mantenga el área de la parrilla libre de materiales

combustibles, gasolina y otros vapores o líquidos inflamables.

W NO almacene ni utilice gasolina ni otros vapores o líquidos inflamables a menos de 7.62 m (25 pies) de

distancia de este electrodoméstico.

W NO bloquee los orificios de los lados ni de la parte posterior de la parrilla.

W Inspeccione la parrilla antes de cada uso.

W NO altere la parrilla de ninguna manera. Cualquier alteración anulará la garantía.

W NO arme este modelo de parrilla sobre una construcción empotrada o deslizante. Si no sigue esta

advertencia, podría provocar un incendio o una explosión que ocasione lesiones personales graves, la muerte

o daños materiales.

W NO use la parrilla a menos que esté COMPLETAMENTE ensamblada y todas las piezas estén bien ajustadas

y apretadas.

W Esta parrilla se debe limpiar e inspeccionar minuciosamente en forma periódica.

W Utilice solo piezas autorizadas por Lowe's Home Centers LLC. El uso de piezas que no estén autorizadas por

la fábrica puede ser peligroso y anulará la garantía.

W PELIGRO: no seguir los avisos de peligro, las advertencias y las precauciones de este manual podría

causar lesiones personales graves o la muerte, o incendios o explosiones que causen

daños materiales.

W ADVERTENCIAS:

INFORMACIÓN DE SEGURIDAD

ÍNDICE

W NO use este electrodoméstico sin antes leer las "Instrucciones de funcionamiento" en este manual.

W Para evitar sufrir quemaduras, NO toque las piezas metálicas de la parrilla hasta que se hayan enfriado

completamente, a menos que utilice un equipo de protección (agarraderas, guantes, almohadillas para horno, etc.).

W Nunca toque las rejillas (para el carbón, de cocción o para calentar), las cenizas ni el carbón para comprobar

si están calientes.

W NO use la parrilla sobre plataformas o muebles de madera u otra superficie combustible.

W Esta parrilla NO debe usarse en vehículos recreativos ni en botes.

W Coloque la parrilla de manera tal que el viento no pueda soplar las cenizas hacia superficies combustibles.

W NO use la parrilla si hay viento fuerte.

W Nunca se incline sobre la parrilla al encenderla.

W NO deje la parrilla encendida sin supervisión. Mantenga a los niños y las mascotas alejados de la parrilla en

todo momento.

W NO intente mover la parrilla mientras la está usando. Deje que la parrilla se enfríe antes de moverla

o almacenarla.

W NO deje la parrilla sin supervisión mientras la precalienta o quema residuos de alimentos.

W Cuando cocine, tenga a su alcance materiales para la extinción del fuego. En caso de que se produzca un

incendio por aceite o grasa, NO intente apagarlo con agua. Use un extintor de incendios a base de polvo

químico seco tipo BC o apáguelo con tierra, arena o bicarbonato.

W Siempre abra la tapa de la parrilla lentamente y con cuidado, ya que el calor y el vapor atrapados dentro de

ella pueden causarle quemaduras graves.

W Si la parrilla no se ha limpiado, podría ocurrir un incendio provocado por la grasa que puede dañar el producto.

W NO coloque recipientes de cocción vacíos sobre el electrodoméstico mientras está en funcionamiento.

W Tenga cuidado al colocar objetos sobre la parrilla mientras está en funcionamiento.

W Nunca agregue líquido para encendedor a las cenizas calientes ni tibias, ya que se pueden producir

retrocesos de la llama y ocasionar lesiones graves o daños materiales.

W Siempre coloque la parrilla sobre una superficie sólida, nivelada y no combustible. Una superficie de asfalto

podría no ser apta para este objetivo.

W NO retire las cenizas hasta que se hayan apagado total y completamente.

W Las briquetas y las cenizas encendidas y calientes pueden crear un riesgo de incendio.

W Siempre vacíe la fuente inferior y la parrilla después de cada uso.

W NO coloque combustibles (briquetas de carbón, madera ni carbón de leña) directamente en el fondo de la

parrilla. Coloque combustible solo en la bandeja o rejilla para carbón.

W NO permita que el carbón permanezca en las paredes de la parrilla. Hacerlo reducirá enormemente la vida útil

del metal y acabado de su parrilla.

W Asegúrese de que no haya desechos ni cenizas en el acumulador de humo y el círculo de gaveta antes del

uso de la parrilla.

W Los carbones y cenizas apagados deben colocarse a una distancia segura de todas las estructuras

y materiales combustibles.

W Con una manguera para jardín, moje completamente la superficie debajo y alrededor de la parrilla para extinguir

cualquier ceniza, carbón o brasa que pueda haber caído durante el proceso de cocción o de limpieza.

W El consumo de alcohol o medicamentos recetados o sin receta puede disminuir la capacidad del consumidor

para ensamblar o usar esta parrilla de manera segura y correcta.

W Siempre use guantes de protección cuando agregue combustible (briquetas de carbón, madera o carbón de

leña) para mantener el nivel de calor deseado.

W Mantenga todos los cables eléctricos lejos de la parrilla caliente.

W Siempre use un termómetro para carne para asegurarse de que los alimentos se estén cocinando a una

temperatura segura.

W Nunca cubra completamente el área de cocción con papel de aluminio. Colocar el papel de aluminio sobre las

rejillas puede restringir el flujo de aire previsto dentro de la parrilla y crear barreras para el flujo adecuado de

grasa a la bandeja colectora. Esto permite la acumulación de mucha grasa en la bandeja inferior, lo que, a su

vez, aumenta la posibilidad de que se produzcan llamaradas o llamas producidas por grasa.

W Use guantes de protección cuando ensamble este producto.

W NO una las piezas a la fuerza, ya que podría provocar heridas personales o daños al producto.

W NO toque el receptor de cenizas ni el mango del receptor de cenizas hasta que la parrilla se haya enfriado por

completo, a menos que esté usando un equipo de protección.

W NO toque el mango lateral del SFB ni el regulador de tiro del SFB hasta que la parrilla se haya enfriado por

completo, a menos que esté usando un equipo de protección.

W Si no sigue la instrucción anterior al pie de la letra, podría ocasionar lesiones graves, muerte o daños materiales.

W El peso máximo de carbón que se utilizará a la vez en el cuerpo del fogón principal es de 2.99 kg / 6.6 lb. El

peso máximo de carbón que se puede usar a la vez en el cuerpo del fogón lateral es de 1.49 kg / 3.3 lb.