Dual Function 2-Burner
Gas & Charcoal Grill™
Keep your receipt with this manual for
Warranty.
CUSTOMER SERVICE
1-912-638-4724
Service@CharGriller.com
Model #5030
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.
OM_5030_ED_ A.1
Patented
OWNER’S MANUAL
TABLE OF CONTENTS
Safety Warnings & Warranty............................... A-1
Assembly Instructions ..................................... B-1
Product Usage .................................................. C-1
Recipes .............................................................. D-1
Accessories ....................................................... E-1
If you smell gas:
1. Shut o gas to the appliance.
2. Extinguish any open ame.
3. Open Lid.
4. If odor continues, keep away from the
appliance and immediately call your gas
supplier or your re department.
1. Do not store or use gasoline or other
ammable liquids or vapors in the vicinity
of this or any other appliance
2. An LP cylinder not connected for use
shall not be stored in the vicinity of this
or any other appliance
For Outdoor Use Only (outside any enclosure)
A-1
A propane gas cylinder is required for operation. This gas grill is not intended for
commercial use.
SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE. IF YOU ARE ASSEMBLING
THIS UNIT FOR SOMEONE ELSE, GIVE THIS MANUAL TO HIM OR HER TO SAVE FOR
FUTURE REFERENCE.
For use outdoors and in well-ventilated areas, only.
WARNING:
Improper installation, adjustment, alteration, service, or maintenance could cause injury or property
damage. Read the installation, operation, and maintenance instructions thoroughly before assembling
or servicing this equipment. Failure to follow these instructions could result in re or explosion that could
cause property damage, personal injury, or death.
DANGER:
DO NOT use gas grill for indoor cooking or heating. TOXIC fumes can accumulate and cause
asphyxiation. Do not use in or on boats or recreational vehicles.
WARNING:
Accessible parts may be very hot. Keep young children away. Read the instruction literature before
using the appliance. The use of unauthorized parts can create unsafe conditions and environment.
NOTE: The use and installation of this product must conform to local codes or, in absence of local
codes, the National Fuel Gas Code, ANSI Z223.1/NFPA54.
IMPORTANT NOTICE: Read all instructions prior to assembly and use. Read and understand all
warnings and precautions prior to operating your grill.
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE
ASSEMBLING AND OPERATING YOUR GRILL
IMPORTANT SAFETY WARNINGS
California Proposition 65 WARNING:
This product is equipped to operate on propane gas which contains benzene, a chemical known
to the State of California to cause cancer and birth defects, or other reproductive harm. This
product and combustion by-products produced when using this product contain chemicals
known to the State of California to cause cancer and birth defects, or other reproductive harm.
Chemicals known to the State of California to cause cancer and birth defects or other reproduc-
tive harm are created by the combustion of propane, charcoal, or other wood products.
A-2
Read the following instructions carefully and be sure your barbecue 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, consult your dealer or LP gas
company.
• When used, always place the appliance and gas bottle on at level ground. Grill can be used with
20lb gas cylinder. Grill will perform better if propane or LPG mixtures are used. Butane can be used,
but because of the rate of the appliance the cylinder will tend to freeze and supply gas at reduced
pressures, aecting grill performance.
• DO NOT move the appliance during use.
• DO NOT attempt to disconnect any gas ttings while barbecue is in use.
• DO NOT use gas bottle if the bottle and/or valve are damaged, rusty, or dented as this may be
hazardous. Contact your supplier to have it checked.
• DO NOT lean over an open grill and be mindful of hands/ngers near the edge of the cooking area.
• Should a re occur, turn o all gas burners, close the lid, and stand back from grill until re is out.
• Should ames go out while in operation, turn o all gas valves and leave lid open.
• Return to grill after ve minutes and try to relight the burners – following lighting instructions. Keep
children and pets away from grill when in use. Some parts of the grill will become very hot.
• When cleaning the valves and burners, be careful not to stretch the valve orices or burner ports.
• Move gas hoses as far away as possible from hot surfaces and dripping hot grease.
• Gas may still be present in a cylinder that appears to be empty. Adhere to proper transportation/
storage of the cylinder at all times.
• If gas is leaking from cylinder, move away from cylinder immediately and call your gas supplier or
re department. DO NOT try to address problem yourself.
• DO NOT use a ame to check for gas leaks.
• DO check for gas leaks and any obstructions to burners before use. This is especially important
after a period of storage or non-use.
• The exible tube should be changed whenever it is damaged or cracked or by expiration date
printed on the tubing. Or, change tube every ve (5) years.
• Always connect or replace cylinder in a well-ventilated area, and never in the presence of a ame,
spark or heat source.
• Grill must be kept away from ammable materials.
• Turn o gas supply at gas container after use.
• Do not alter this grill in any manner.
• Do not touch metal parts of grill until it has completely cooled (about 45 minutes) to avoid burns,
unless you are wearing protective gear (BBQ mittens, pot holders, etc.).
• Note that parts sealed by manufacturer or its agent must not be altered.
A-3
• When assembling the grill, position the connection exible tube so that it is protected against
twisting.
• Stay away from any source of ignition when changing gas container.
• When assembling the grill, do not obstruct ventilation openings of grill’s container compartment. We
reserve the right to make minor technical adjustments to the device.
• When cooking with oil/grease, do not allow the oil/grease to exceed 350°F (177°C). Do not store or
use extra cooking oil in the vicinity of this or any other appliance.
• Never ll the cylinder beyond 80% full. Not following the above information exactly may result in a
re causing death or serious injury.
CAUTION
• This grill is for use with propane gas only (propane gas cylinder not included).
• Never attempt to attach this grill to the self-contained propane system of a camper trailer, motor
home or house.
• Do not use gasoline, kerosene or alcohol for lighting. The LP gas supply cylinder must be
constructed and marked in accordance with the specications for propane gas cylinders of the U.S.
Department of Transportation (DOT) CFR 49.
• This grill is not intended for use on recreation vehicles and/or boats.
• Do not use grill unless it is completely assembled and all parts are securely fastened and tightened.
• Keep all combustible items and surfaces at least 36 inches (91.4cm) away from grill at all times.
• DO NOT use this grill or any gas product near unprotected combustible constructions.
• Do not use in an explosive atmosphere. Keep grill area clear and free from combustible materials,
gasoline and other ammable vapors and liquids.
• Never keep a lled container in a hot car or car trunk. Heat will cause gas pressure to increase,
which may open relief valve and allow gas to escape.
• Keep grill’s valve compartment, burners and circulating air passages clean. Inspect grill before each
use.
WARNING
• This grill is for outside use only, and should not be used in a building, garage, or any other enclosed
area.
• The use of alcohol, prescription or non-prescription drugs may impair the operator’s ability to
properly assemble or safely operate the grill.
• Always open grill lid slowly and carefully as heat and steam trapped within the grill can burn you
severely.
• Always place grill on a hard, level surface far away from combustibles. An asphalt or blacktop
surface may not be acceptable for this purpose.
A-4
• Do not leave a lit grill unattended. Keep children and pets away from grill at all times.
• Do not place grill on any type of tabletop surface.
• Do not use grill in high winds.
• Disconnect the propane tank (LP tank) by rst turning o valve on top of propane tank, turn o
burner valves, then disconnect regulator from valve on propane tank by turning plastic connector
counter clockwise. Unscrew wing-bolt in bottom shelf to release the tank for removal.
DANGER
• Liquid propane (LP) gas is ammable and hazardous if handled improperly. Know its characteristics
before using any propane product.
• Propane Characteristics: ammable, explosive under pressure, heavier than air and settles in pools
and low areas.
• In its natural state, propane has no odor. For your safety, an odorant has been added.
• Contact with propane can cause freeze burns to skin.
• Never use a propane cylinder with a damaged body, valve, collar or footing.
• Dented or rusted propane cylinders may be hazardous and should be checked by your propane gas
supplier.
• 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.
• Use caution when moving grill to prevent strains.
• 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.
• 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.
• CAUTION: Exposed metal dampers on air vents and and/or metal handles are hot during usage.
Again, always wear oven mitts when adjusting air ow to protect hands from burns.
• When opening lid, make sure it is pushed all the way back so it rests against the lid support brack-
ets. Use extreme caution as hood could fall back to a closed position and cause bodily injury.
• Close lid and all dampers to help suocate 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.
A-5
• Ashes left in bottom of charcoal grill hold moisture and may cause rust if not cleaned out.
• Carefully place remaining coals and ashes in a noncombustible metal container and saturate com-
pletely with water. Allow coals and water to remain in metal container 24 hours prior to disposing.
• Make sure to empty grease tray after every use once completely cooled.
• Heat guages maintain moisture, which will result in steam during cooking.
• Smoke will escape from other areas than smokestacks. This will not aect cooking.
• It is recommended that charcoal grill be heated up and fuel kept red hot for at least 30 minutes prior
to rst time cooking. Do not cook before briquettes have turned gray with ash.
• WARNING! Do not use spirit or petrol when lighting or relighting.
• To protect against bacteria that could cause illness, keep all meats refrigerated and thaw in refriger-
ator 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 re extinguisher near at all times. Maintain and check your re extinguisher regularly.
• Non-rechargeable batteries are not to be recharged
• D o n o t m i x d i e r e n t t y p e s o f b a t t e r i e s s u c h a s a l k a l i n e , c a r b o n - z i n c , o r r e c h a r g e a b l e b a t t e r i e s .
• Do not mix old and new batteries
• Exhausted batteries are to be removed from the product
• Batteries included.
• DO NOT DISPOSE OF BATTERIES IN FIRE. BATTERIES MAY EXPLODE OR LEAK
A-6
(example)
*** 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 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.
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.
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 #)
A-7
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 [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 nullies 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)
This Page Intentionally
Left Blank
B-1
PARTS LIST
1
2
3
4
5
6
7
8
9
10
11
13
12
14
15
16
17
1819
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34 35
36
37
38
39
40
41
42
43
B-2
PARTS LIST
Item QTY Part Description
1 1 GAS GRILL HOOD
2 1 CHARCOAL GRILL HOOD
3 2 WARMING RACK
4 4 COOKING GRATE
5 1 ASH PAN
6 2 ASH PAN HANGER
7 1 FILLER PLATE
8 1 DAMPER CIRCLE
9 1 CHARCOAL GRILL BODY
10 1 GAS GRILL BODY
11 1 GREASE CUP
12 2 CART BRACE
13 1 SIDE HANDLE
14 2 LEG BRACE
15 1 RIGHT LEG
16 2 LEG PAD
17 2 8” WHEEL
18 1 AXLE
19 2 HUB CAP
20 1 LEFT LEG
21 1 TANK SECURE SUPPORT BRACKET
22 1 TANK SECURE BRACKET
23 3 UTENSIL HOOK
24 1 SIDE SHELF
25 1 IGNITOR
26 2 KNOB
27 1 CONTROL PANEL
28 1 MANIFOLD WITH VALVES
29 1 HEAT SHIELD
30 2 HOOD HANDLE
31 2 LOGO PLATE
32 2 THERMOMETER BEZEL
33 2 THERMOMETER
34 2 GAS SMOKESTACK
35 1 CHARCOAL SMOKESTACK
36 2 FLARE UP TENT
37 2 BURNER
38 2 SPARK
39 2 SLIDER BRACKET
40 1 STOPPER BRACKET
41 2 FLARE UP TENT SUPPORT BRACKET,
42 2 FLARE UP TENT SUPPORT BRACKET, FRONT
43 1 REMOVABLE CATCH PAN
B-3
Hardware Pack: 551075
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 prohibit parts from tting together. All Hex Nuts should be on the
inside of the grill unless stated otherwise. Unpack all contents in a well cleared
and padded area.
Estimated Assembly Time: 45 minutes
Hex Bolt--1/4-20 x 1/2” 42 Utensil Hook 3
Hex Bolt--1/4-20 x 3/4” 5 Hood Hinge Pin 2
Hex Bolt--1/4-20 x 1 1/4” 4 Screw, #10-24 x 0.40” 6
Flat Washer--1/4” 10 Screw, Burner 2
Flat Washer--2/5” 2 Hood Center Hinge Pin 1
Hex Nut, Flange--1/4-20 21 Hub Cap 2
Lock Washer--1/4 27 Carriage Bolt 1
Cotter Pin, Small 3 Wing Nut 1
Cotter Pin, Large 2
B-4
ASSEMBLY
Step 1
Attach the LEFT LEG WELDED ASSEMBLY and RIGHT LEG WELDED ASSEMBLY to FRONT
& BACK CART BRACE ASSEMBLY using eight (8) 1/4-20 x 1/2” HEX BOLTS, eight (8) 1/4”
LOCK WASHERS.
Cart Brace Assembly
1/2” Hex Bolt
Left Leg Welded Assembly
Right Leg Welded Assembly
1/4” Lock Washer
B-5
Step 2
Attach FRONT & BACK BRACE to LEFT LEG WELDED ASSEMBLY and RIGHT LEG WELD-
ED ASSEMBLY using eight (8) 1/4-20 x 1/2” HEX BOLTS.
Front & Back Brace
1/2” Hex Bolt
B-6
Step 3
Install one (1) 2/5” FLAT WASHER, one (1) COTTER PIN, and one (1) HUB CAP onto the
AXLE then slide the AXLE through WHEELS, LEGS as shown. Finish by attaching the 2nd
FLAT WASHER, COTTER PIN, and HUP CAP.
Cotter Pin
Hub Cap
Axle
2/5” Flat Washer
Wheel
B-7
Step 4
Attach CATCH PAN SLIDER BRACKETS and CATCH PAN STOPPER BRACKET to GAS
GRILL BODY using six (6) #10-24 x 2/5” SCREWS.
Screw
Stopper Bracket
Slider Bracket
B-8
Step 5
Attach GRILL BODIES onto CART using eight (8) 1/4-20 x 1/2” HEX BOLTS, eight (8) 1/4”
LOCK WASHERS, and eight (8) 1/4” FLAT WASHERS.
Lock Washer
Flat Washer
1/2” Hex Bolt
Flat Washer
Lock Washer
Gas Grill Body
Opening for
Burner Tube
Charcoal Grill Body
1/2” Hex Bolt
Wheel
B-9
Step 6
Insert REMOVABLE CATCH PAN underneath the GAS GRILL BODY. Making sure that the
brackets on the REMOVABLE CATCH PAN rest on top of SLIDER BRACKET. Slide the RE-
MOVABLE CATCH PAN all the way till you can hang the REMOVABLE CATCH PAN side
bracket onto the STOPPER BRACKET.
Slider Bracket
Stopper Bracket
Removable
Catch Pan
Removable
Catch Pan
B-10
Step 7
Attach CONTROL PANEL to front of GAS GRILL BODY using four (4) 1/4-20 x 1/2” HEX
BOLTS and four (4) 1/4” LOCK WASHERS.
Control Panel
1/2” Hex Bolt
Lock Washer
Gas Grill Body
B-11
Step 8
Attach SIDE SHELF to GAS GRILL BODY using four (4) 1/4-20 x 1/2” HEX BOLTS and four (4)
1/4” LOCK WASHERS.
1/2” Hex Bolt
Lock Washer
Side Shelf
Gas Grill Body
B-12
Step 9
Install BURNERS in GAS GRILL BODY by inserting the IGNITER WIRES and BURNERS
through the open holes at the front of the GRILL BODY from inside the GRILL BODY. Making
sure that the valve goes inside each burner. Secure the BURNERS to the GRILL BODY with
the screws provided. Then connect IGNITOR WIRES to IGNITOR RECEPTORS.
Burner
Burner
Gas Grill Body
Valve
Burner
Screw
Ignitor
Ignitor Wire
B-13
Step 10
Attach DAMPER CIRCLE to the inside of CHARCOAL GRILL BODY using one (1) 1/4-20 x
3/4” HEX BOLT, two (2) 1/4” FLAT WASHERS, one (1) 1/4” LOCK WASHER, and one (1) 1/4-
20 FLANGE HEX NUT, see below.
Damper Circle
Flat Washer
Lock Washer
3/4” Hex Bolt
Hex Nut
Flat Washer
B-14
Step 11
Attach SIDE HANDLE to side of CHARCOAL GRILL BODY using two (2) 1/4-20 x 1/2” HEX
BOLTS and two (2) 1/4” LOCK WASHERS.
Side Handle
Lock Washer
1/2” Hex Bolt
Charcoal Grill Body
Gas Grill Body
B-15
Step 12
Attach HOOD HANDLES to GAS GRILL HOOD and CHARCOAL GRILL HOOD using two (2)
LOCK WASHERS and two (2) WING NUTS per Handle. Then attach THERMOMETER and
BEZELS to GRILL HOODS. Insert THERMOMETER through BEZEL, GRILL HOOD, and FLAT
WASHER then secure with a WING NUT. NOTE: HANDLE hardware and THERMOMETER
come attached on the actual HANDLE and THERMOMETER.
Flat Washer
Wing Nut
Thermometer
Bezel
Handle
Lock Washer
B-16
Step 13
Attach two (2) GAS SMOKESTACKS to GAS GRILL HOOD using four (4) 1/4-20 x 1/2” HEX
BOLTS and six (6) 1/4-20 HEX NUTS. Then attach one (1) CHARCOAL SMOKESTACK to
CHARCOAL GRILL HOOD using two (2) 1/4-20 x 1/2” HEX BOLTS and two (2) 1/4-20 HEX
NUTS.
Gas Smokestack
Charcaol
Smokestack
1/2” Hex Bolt
Hex Nut
Gas Grill Hood
Charcoal Grill Hood
B-17
Step 14
Attach GRILL HOODS to GRILL BODIES using two (2) HINGE PINS, three (3) SMALL COT-
TER PINS, and one (1) CENTER HINGE PIN. TIP: Mount the charcoal hood rst, by insert-
ing the center hinge pin from the right. Then position gas hood and slide the center hinge pin
through both the charcaol and gas hoods. Secure with cotter pin.
Center
Hinge Pin
Hinge Pin
Cotter Pin
Hinge Pin
Cotter Pin
B-18
Step 15
Install WARMING RACKS inside the GRILL BODIES. First attach four (4) 1/4-20 x 1 1/4” HEX
BOLTS and four (4) 1/4-20 HEX NUTS on GRILL HOODS. Then attach four (4) 1/4-20 x 3/4”
HEX BOLTS and four (4) 1/4-20 HEX NUTS ON GRILL BODIES. Position the WARMING
RACKS onto the HEX BOLTS and secure them with four (4) 1/4-20 HEX NUTS at the GRILL
HOODS. Then position the WARMING RACK SUPPORTS onto the HEX BOLTS on the GRILL
BODIES.
1 1/4” Hex Bolt
3/4” Hex Bolt
Hex Nut
B-19
Step 16
Place the FLARE-UP SHIELDS in place over the BURNERS. Then place the ASH PAN into the
CHARCOAL GRILL BODY and hang ASH PAN HANGERS on hanger tabs on the side of the
CHARCOAL GRILL BODY.
Flare Up Shield
Ash Pan
Ash Pan Hanger
B-20
Step 17
Place the COOKING GRATES onto GRILL BODIES.
Cooking Grate
B-21
Step 18
Place UTENSIL HOOKS onto the holes on the side of the SIDE SHELF. Then slide the
GREASE TRAY over the rail underneath the REMOVABLE CATCH PAN.
Utensil Hook
Grease Tray
B-22
Step 19
Attach TANK SECURE BRACKET and TANK SECURE SUPPORT BRACKET to cart on the
GAS GRILL BODY side. First secure the TANK SECURE SUPPORT BRACKET to cart using
two (2) 1/4-20 x 1/2” HEX BOLTS and two (2) 1/4-20 HEX NUTS. Then secure the TANK SE-
CURE BRACKET over the TANK SECURE SUPPORT BRACKET using CARRIAGE BOLT and
WING NUT.
1/2” Hex Bolt
Tank Secure
Support Bracket
Hex Nut
Carriage Bolt
Wing Nut
Tank Secure
Bracket
B-23
Step 20
Unscrew IGNITER PUSH BUTTON and insert one (1) “AA” battery, negative side rst. Then
screw back IGNITER PUSH BUTTON.
Igniter Push Button
“AA” Battery
B-24
Fully Assembled
Caution: Use only the regulator provided!
If a replacement is necessary, please call our customer service department, 912- 638-4724. Do
NOT use replacement parts that are not intended for this grill.
Hint: The paper label that is axed to the hood is more easily removed when the hood is
warm. Any remaining glue residue can be cleaned o with a spray lubricant like WD-40 . Do
NOT use any other type of solvent or cleaner because this will damage the nish/paint/coating
on the grill.
C-1
OPERATING INSTRUCTIONS
Setting Up
Set grill up on solid, at surface with adequate wind shelter. Keep grill at least 0.5m from nearest wall.
Protect LP cylinder from direct sunlight and keep away from heat sources (max. 122° F ). Do not move
grill while hot, and do not leave unattended during operation.
Position gas cylinder next to device such that hose is not bent, twisted, subject to tension, or touching
any hot parts of appliance. DO NOT place gas cylinder directly under burners.
Regulator and Hose
These items are supplied with the appliance, but replacements are available from your equipment
retailer or an authorized LP gas supplier. Use only regulators and hose approved for LP Gas at the
above pressures. The life expectancy of the regulator is estimated as 10 years. It is recommended that
the regulator is changed within 10 years of the date of manufacture.
The use of the wrong regulator or hose is unsafe; always check that you have the correct items before
operating the appliance.
The hose used must conform to the relevant standard for the country of use. Worn or damaged hose
must be replaced. Ensure that the hose is not obstructed, kinked, or in contact with any part of the
barbecue other than at its connection.
Connecting the Hose to the Appliance
Before connection, ensure that there is no debris caught in the head of the gas cylinder, regulator,
burner, and burner ports. Spiders and insects can nest within and clog the burner/venturi tube at the
orice. A clogged burner can lead to a re beneath the appliance.
Clean burner holes with a heavy-duty pipe cleaner.
If the hose is replaced it must be secured to the appliance and regulator connections with hose clips.
Disconnect the regulator from the cylinder (according to the directions supplied with the regulator) when
the appliance is not in use.
The appliance must be used in a well ventilated area. Do not obstruct the ow of combustion air to the
burner when in use. ONLY USE THIS APPLIANCE OUTDOORS.
C-2
Connecting the Gas Cylinder to the Grill
This appliance is only suitable for use with low-pressure butane or propane gas or LPG mixtures, tted
with the appropriate low-pressure regulator via a exible hose. The hose should be secured to the regu-
lator and the appliance with hose clips.
1. Ensure all control knobs are in the OFF position and verify that the gas cylinder valve is closed by
turning the handle on the gas cylinder valve clockwise until it stops.
2. Remove the protective cap from the gas cylinder valve nozzle.
3. Hold regulator in a straight line with gas cylinder valve nozzle so the connection does not cross
thread.
4. Insert regulator nipple into the gas cylinder valve nozzle opening.
5. Hand-tighten coupling nut in a clockwise direction. Do not use tools!
6. Perform a Leak Test. (See Leak Testing section of this manual).
** BEFORE USE CHECK FOR LEAKS **
Never check for leaks with a naked eye. Always use a soapy water solution.
NOTE: Before starting the grill, check for leaks. Make sure the regulator valve is securely fas-
tened to the burner and the cylinder to prevent re or explosion hazard when testing for a leak.
Always perform the “Leak Test” as described below before lighting the grill or each time the cylinder is
connected for use.
• Do not smoke or allow other sources of ignition in the area while conducting a leak test.
• Conduct leak test outdoors in a well-ventilated area.
• Do not use matches, lighters or a ame to check for leaks.
• Do not use grill until any and all leaks are corrected. If you are unable to stop a leak, disconnect the
propane supply. Call a gas appliance serviceman or your local propane gas supplier.
Leak Test
1. Mix 2-3 oz. of solution, 1 part dishwashing soap, 3 parts water.
2. Ensure control valve is closed.
3. Connect regulator to cylinder and valve to burner. Ensure connections are secure before turning on
gas.
4. Retest after xing leak.
5. Turn gas o after testing.
C-3
Lighting Instructions
Always open hood while igniting grill. If grill does not light, always wait 5 minutes for gas to clear before
relighting. Failure to do either may result in an explosive are-up, which can cause serious bodily
injury or death. Once lit, but before cooking on grill for rst time, let grill sit for 15 minutes with hood
closed. This heat cleans grill’s internal parts from anything they may have come into contact with during
manufacturing and shipping.
Main Burners
1. Make sure there are no obstructions of airow to gas unit. Spiders and
insects can nest within and clog the burner tube. A clogged burner tube
can lead to a re beneath appliance.
2. Make sure all burner knobs are in OFF position.
3. Open valve on LP gas cylinder.
4. To ignite a burner, push in and rotate knob to “HIGH,” then push and hold
Electronic Ignition Button until burner lights. If burner does not light in
5 seconds, turn burner OFF, wait 5 minutes for gas to clear and repeat
procedure. Repeat for all desired burners. Light only burners intended for
use.
5. Adjust knobs to desired cooking setting.
After lighting, observe burner ame and make sure all burner ports are lit.
If burner ame goes out during operation, immediately turn gas o on control panel and gas cylinder
valve. Open hood and let gas clear for 5 minutes before relighting. Clean grill after each use. DO NOT
use abrasive or ammable cleaners, as they damage parts and may start a re.
Side Burner
1. Open lid during lighting. Lid must be open when burner is on.
2. Burner valves must be in OFF position.
3. Open cylinder valve.
4. Push in and rotate side burner knob slowly, about ¼ turn, until a click is
heard. If burner does not light, immediately turn knob back to o and wait
5 minutes for gas to clear before repeating procedure.
5. After burner ignites, adjust knobs to desired cooking setting.
Shutting off Burners
1. Turn knob(s) counterclockwise to HIGH position, then push in and turn to OFF. Never force knob
without pushing in, as this can damage valve and knob. For side burner, push in and turn to OFF.
2. Promptly close gas cylinder valve.
3. Close grill hood.
C-4
Lighting Burner with a
Match
1. Push in and rotate knob to HIGH position
2. Place match in match holder installed on side of grill
housing. Once lit, place ame through cooking grates
near burner ports, as shown. Burner should light
immediately.
3. Adjust knobs to desired cooking settings.
Observe Flame Height When
Lit
View burner ame through ame viewing hole. Flame
should be blue and yellow in color, and approximately
1/2-inch to 3/4-inch tall on HIGH setting.
Disconnecting the Gas
Cylinder
1. Turn all control knobs to the OFF position and turn the handle on the
gas cylinder clockwise until it stops.
2. Turn coupling nut on regulator in a counter-clockwise direction until
regulator is released from threaded gas cylinder valve nozzle.
3. Place the protective cap over gas cylinder gas nozzle.
Storage of Appliance
Storage of an appliance indoors is only permissible if the cylinder is disconnected and removed from
the appliance. When the appliance is not in use, it should be covered and stored in a dry, dust-free
environment.
Gas Cylinder
The gas cylinder should not be dropped or handled roughly! If the appliance is not in use, the cylinder
must be disconnected. Replace the protective cap on the cylinder after disconnecting the cylinder from
the appliance.
C-5
Cylinders must be stored outdoors in an upright position and out of the reach of children. The cylinder
must never be stored where temperatures can reach over 121° F. Do not store the cylinder near ames,
pilot lights or other sources of ignition. DO NOT SMOKE NEAR A GAS CYLINDER.
Again, this appliance is designed for use outdoors, away from any ammable materials. It is important
that there are no overhead obstructions and that there is a minimum distance of 90cm 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).
Parts sealed by the manufacturer or its agent must not be altered by the user.
No modications should be made to any part of this appliance, and repairs and
maintenance should only be carried out by a registered service engineer or
technician.
Seasoning, Curing, and Preparing
IMPORTANT! BEFORE YOU USE YOUR GRILL FOR THE FIRST TIME
YOU MUST SEASON AND CURE IT TO PROTECT INTERIOR AND EXTERIOR FINISHES
AND PREVENT THE ADDITION OF UNNATURAL FLAVORS TO YOUR FOOD.
NOTE: Grill interiors are not painted. The interior is coated with vegetable oil. DO NOT remove this
coating. It helps protect your grill from rusting.
1. Lightly coat all interior surfaces (including inside of barrel and cooking grates) with vegetable oil
(spray vegetable oil is easiest but KEEP AWAY FROM HOT COALS, FIRE OR FLAME).
2. Charcoal Grill: Build a medium sized re on the re grate. Stack 2 lbs of charcoal (approximately
30 briquettes) in a pyramid and saturate with lighter uid. DO NOT use gasoline. Light coals in
several places. When charcoals ash over or turn gray, spread out from the pyramid into a at single
layer. Close charcoal grill hood. ALWAYS follow charcoal and lighter uid manufacturers’ instructions
and warnings.
3. Gas Grill: Light burners and set on Medium-Low heat. Close gas grill hood.
4. Maintain 250° F temperature on both grills for two (2) hours. For gas grill, simply adjust knobs and
monitor temperature. For charcoal grill, control heat with dual dampers and adjustable re grate.
Adjust grate one end at a time. More airow means more heat.
5. NEVER EXCEED 450°F (230°C) AS THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO
RUST.
6. You can lightly coat the exterior of the grill body (while warm) with vegetable oil. This will extend the
life of the nish, much like waxing a car. Your grill is now ready for use.
PAINT IS NOT WARRANTED AND WILL REQUIRE OCCASIONAL TOUCH-UPS.
THIS UNIT IS NOT WARRANTED AGAINST RUST.
NOTE: Grill will drip oil during this process and for several uses afterwards. This is
normal.
C-6
CLEANING AND CARE
CAUTION: All cleaning and maintenance should be done while grill is completely cool and with gas
cylinder valve completely closed.
DO NOT clean any grill part in a self-cleaning oven. The extreme heat will damage the nish.
Recommended Cleaning Materials
• Mild dishwashing liquid detergent
• Nylon cleaning pad
• Hot water
• Wire brush
Cleaning
• Burning o the grill after every use (approximately 15 minutes) will keep excessive food residue
from building up.
• DO NOT use cleaners that contain acid, mineral spirits or xylene.
• Outside surfaces - Use a mild dishwashing detergent and hot water solution to clean, then rinse
with water.
• Inside surface of grill hood – If surface has appearance of peeling paint, baked on grease buildup
has turned to carbon and is aking o. Clean thoroughly with strong solution of detergent and hot
water. Rinse with water and allow to completely dry. To prevent rusting, re-season after cleaning.
• Interior of grill bottom – Remove residue using brush, scraper and/or cleaning pad, then wash
with dishwashing detergent and hot water solution. Rinse with water and let thoroughly dry.
• Cooking Grates – Porcelain grates have a glass-like composition that should be handled with care
not to chip. Use mild dishwashing detergent or baking soda and hot water solution. Non-abrasive
scouring powder can be used on stubborn stains, then rinse with water.
• Heat Shield – Clean residue with wire brush and wash with soapy water. Then rinse with water.
• Grease Collector – Periodically empty grease cup and clean with dishwashing soap and hot water
solution.
An uncoated interior will rust if not properly maintained with a regular coating of
cooking oil on all bare metal surfaces inside the grill. You can use either vegetable spray
or liquid vegetable oil applied using a paper towel on a cooled grill.
Cleaning the Burner Assembly
1. Turn gas o at control knobs and gas tank.
2. Remove cooking grates and heat shield.
3. Remove grease collector.
4. Remove burner by unscrewing self-taping screw using Phillips-head screwdriver.
5. Lift burner up and away from gas valve orice.
6. Clean inlet (venture) of burner with small bottle brush or compressed air.
7. Remove all food residue and dirt on outside of burner surface.
8. Clean any clogged ports with sti wire (such as a straightened paper clip).
9. Inspect burner for any damage (cracks or holes). If damage is found, replace with new burner. To re-
install burner, ensure that gas valve orices are correctly position inside burner inlet (venture). Also
check position of spark electrode.
C-7
• Ashes left in bottom of CHARCOAL GRILL for too long hold moisture and may cause rust if not
cleaned out.
• GRILL is made of steel and cast iron, which WILL rust, especially without proper care.
• Do not use self-starting charcoal, as it gives o an unnatural avor. Burn lighter uid o completely
before cooking.
• After use, coat bare metal with vegetable oil to reduce rust. Remove EXTERIOR rust with wire brush
and touch up with high heat paint, available at most hardware/auto stores.
• Make sure to empty GREASE TRAY after every use once completely cooled.
• HEAT GAUGES maintain moisture, which will result in steam during cooking.
• Fill unwanted holes with extra nuts and bolts (not provided). Note: Smoke will escape from other
areas than smokestacks. This will not aect cooking.
• Grill must be installed on stable, at surface.
• It is recommended that CHARCOAL GRILL be heated up and fuel kept red hot for at least 30
minutes prior to rst time cooking. Do not cook before briquettes have turned gray with ash.
• WARNING! Accessible parts may be very hot. Use outdoors only.
• WARNING! Do not use spirit or petrol when lighting or relighting.
• WARNING! Keep children and pets away from appliance.
TROUBLESHOOTING
GAS GRILL TROUBLESHOOTING
Problem Possible Cause Prevention/Cure
Burner will not light using
knobs.
Wires and/or electrode
covered with cooking residue
Clean wire and/or electrode
with rubbing alcohol
Electrode and burners are wet Wipe dry with cloth
Electrode cracked or broken-
sparks at crack
Replace electrode
Wire loose or disconnected Reconnect wire or replace
electrode/wire assembly
Burner will not light with
match.
No gas ow Check if propane tank is
empty. If propane tank is not
empty, refer to “Sudden drop
in gas ow or reduced ame
height.” If empty, replace or
rell.
Coupling nut and regulator not
connected
Turn the coupling nut about
one-half full connected to
three quarters additional turn
until solid stop. Tighten by
hand only. Do not use tools.
C-8
GAS GRILL TROUBLESHOOTING
Problem Possible Cause Prevention/Cure
Burner will not light with
match.
Obstruction of gas ow Clean burner tubes AND
Check for bent or kinked
hose
Disengagement of burner to
valve
Re-engage burner and valve
Insects in venturi (burner
insert)
Clean venturi
Burner ports clogged or
blocked
Clean burner ports
Sudden drop in gas ow or
reduced ame
Out of gas Change propane tank
Excess ow safety device
may have been activated.
Turn o knobs, wait 30 sec
onds and light grill. If ames
are still too low. Reset the
excessive ow safety device
by turning o knobs and
propane tank valve. Discon-
nect regulator. Turn burner
control knobs o. Reconnect
regulator and leak check
connections. Turn propane
tank valve on slowly, wait 30
seconds and then light the
grill.
Irregular ame pattern, ame
does not run the full length of
burner.
Burner ports are clogged or
blocked.
Clean Burner ports
Flame is yellow or orange. New burner may have residu-
al Manufacturing oils.
Burn Grill for 15 minutes with
the lid closed
Insect nests in venturi. Clean venturi.
Food residue, grease or sea-
soning salt on burner.
Clean burner
Poor alignment of valve to
burner venturi.
Assure burner venturi is
properly engaged with valve.
Flame blows out High or gusting winds Turn front of grill to face wind
or increase ame height. (We
recommend not using grill
during high winds)
C-9
GAS GRILL TROUBLESHOOTING
Problem Possible Cause Prevention/Cure
Low gas pressure Change propane tank
Excess ow valve tripped
Flare-Up Grease build-up Clean grill
Excessive fat in meat Tri8m fat before grilling
Excessive cooking tempera-
ture
Lower temperature accord-
inglyExcessive cooking Tem-
perature
Persistent grease re Grease trapped by food build-
up around burner system.
Turn knobs to OFF. Turn
gas OFF. Clean burner and
tubes.
Flashback (re in burner
tube(s))
Burner and/or burner tubes
dirty.
Turn knobs to OFF. Turn
gas OFF. Clean burner and
tubes.
Inside of lid appears to be
peeling
- like paint peeling
Baked on grease buildup has
turned to carbon and is aking
o.
Clean inside of lid thoroughly.
The lid is not painted on the
inside. Re-coat with vegeta-
ble oil per earlier directions.
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, sh llets, hamburgers, etc.
• Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into
the thickest part not touching bone, and allow 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 re grate to high position (hot) and sear for one minute on each side with the lid
open to seal in avor and juices. Then lower re grate to medium position with lid closed and cook
to desired doneness.
• Control heat with dual dampers and adjustable 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 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 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 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 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 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 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 re grate in high
position for a few minutes.
• Lower re grate to medium position and grill with lid down to avoid 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 re grate.
2. Place hot coals on right side (damper end) of re grate. The charcoal basket accessory helps
conne coals to one side.
3. Place meat above water pan.
4. Place 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 avor soaked wood chips to
the 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 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 stued 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, 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 re grate in the lowest position and a drip pan under the meat.
• Remove rind and score fat diagonally to give a diamond eect.
• 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.
• Stu 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 craysh 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 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 o 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
Cover Custom Fit
Weather Resistant
Protects Grill Finish
Cover Accommodates Side
Shelf or Side Fire Box
Side Fire Box
Turn your charcoal
grill into an au-
thentic Texas-Style
Oset Smoker in
minutes!
Rotisserie
Excellent for Eortless Grilling
Universal Fit for Any Grill
Warming Rack
Increase Grill Area
Keeps Food Warm
Apron
Machine Washable
Two Front Pockets
Adjustable Straps
Tank Cover
Weather Resistant
Nylon Velcro
Elastic at Top and
Bottom
Cover Only
Tank Not Included
Charcoal Basket
Connes Coals to One
Side for Smoking
Indirect Cooking
Porcelain-Coated
Cast Iron Grate
East Clean-Up
Non-Stick
Non-Warp
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
