OWNER’S MANUAL Traditional™ Charcoal Grill Model #2197 Keep your receipt with this manual for Warranty. CUSTOMER SERVICE 1-912-638-4724 Service@CharGriller.com 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_2197_ED_ A.
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TABLE OF CONTENTS Safety Warnings & Warranty............................... A-1 Assembly Instructions ..................................... B-1 Product Usage .................................................. C-1 Recipes .............................................................. D-1 Accessories .......................................................
IMPORTANT SAFETY WARNINGS READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE ASSEMBLING AND OPERATING YOUR GRILL Read the following instructions carefully and be sure your appliance is properly assembled, installed, and maintained. Failure to follow these instructions may result in serious bodily injury and/or property damage. If you have any questions concerning assembly or operation, call 912-638-4724. • Grill is for use outdoors and in well-ventilated areas, only.
IMPORTANT SAFETY WARNINGS (Continued) • When opening lid, make sure it is pushed all the way back so it rests against the lid support brackets. Use extreme caution as hood could fall back to a closed position and cause bodily injury. • Close lid and all dampers to help suffocate flame. • 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.
STOP! CALL FIRST! Do NOT Return Product to Store. This grill has been made according to the highest of quality standards. If you have any questions that are not addressed in this manual or if you need parts please call our Customer Service Department at 1-912-638-4724 (USA) or email Char-Griller at: Service@CharGriller.com and have your serial number handy. Document Your Grill Model and Serial Numbers HERE: (Model and Serial number are located on the back of the grill body or on the leg.
WARRANTY INFORMATION A COPY OF THE DATED PROOF OF PURCHASE (RECEIPT) IS REQUIRED WHEN REGISTERING OR SUBMITTING 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 SERVICE@CHARGRILLER.COM.
ASSEMBLY INSTRUCTIONS CAUTION: Handles are Hot B-1
PARTS LIST 37 1 36 35 34 2 33 3 32 4 31 5 30 6 29 7 8 28 27 25 26 9 24 23 13 22 11 12 10 21 14 15 20 16 17 19 B-2 18
PARTS LIST Item QTY Part Name 1 1 GRILL HOOD 2 1 WARMING RACK 3 2 HOOD HINGES 4 3 COOKGRATE 5 1 CHARCOAL TRAY 6 1 PLATE, FILLER 7 1 GRILL BODY 8 2 SIDE SHELF 9 1 RIGHT DAMPER 10 2 WIRE HANDLE KNOB 11 2 DAMPER WIRE HANDLE 12 1 CRANK HANDLE INDICATOR SPIN 13 1 CRANK HANDLE 14 2 RIGHT LEG 15 2 SQUARE LEG CAP 16 1 BOTTOM SHELF 17 2 8” WHEEL 18 1 AXLE ROD 29 2 HUB CAP 20 2 LEFT LEG 21 1 GREASE TRAY HANDLE 22 1 GREASE TRAY 23 1 FRONT DOOR HANDL
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 fitting 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 Hardware Pack: 551070 ¼-20x ½” HEX BOLT ......................
Step 1 Attach the LEFT LEG and RIGHT LEG to GRILL BODY using twelve (12) ¼-20 x ½” HEX BOLTS.
Step 2 Attach BOTTOM SHELF to LEGS using four (4) ¼-20 x ½” HEX BOLTS.
Step 3 Install one (1) FLAT WASHER, one (1) COTTER PIN, and one (1) HUB CAP onto AXLE, then slide AXLE through WHEELS and LEFT LEGS, as shown below. Finish by attaching 2nd FLAT WASHER, COTTER PIN, and HUB CAP.
Step 4 Attach two (2) ¼-20 x ½” HEX BOLTS to SIDE FIREBOX SUPPORT BRACKET.
Step 5 Install FRONT DOOR HANDLE through DOOR HANDLE BEZEL and FRONT DOOR then attach DOOR LOCK, one (1) FLAT WASHER, one (1) LOCK WASHER, and one (1) ¼” 20 HEX NUT.
Step 6 Attach LEFT & RIGHT DAMPERS to GRILL BODY using eight (8) M5 SHOULDER BOLTS. Then attach a DAMPER HANDLE to DAMPER using one (1) COTTER PIN, as shown below. Repeat process for the second DAMPER.
Step 7 Attach SIDE SHELVES onto GRILL BODY using eight (8) ¼-20 x ½” HEX BOLTS, as shown below.
Step 8 Attach CRANK HANDLE to GRILL BODY using one (1) LARGE COTTER PIN. Large Cotter Pin PARTS USED IN STEP: Large Cotter Pin (1) Crank Handle Step 9 Attach BOTTLE OPENER to GRILL BODY using two (2) ¼-20 x ½” HEX BOLTS.
Step 10 Assemble GREASE TRAY HANDLE to GREASE TRAY using two (2) ¼-20 x ½” HEX BOLTS. Then install GREASE TRAY/HANDLE ASSEMBLY to GRILL BODY.
Step 11 Assemble HOOD HANDLE and HANDLE BEZELS to GRILL HOOD using two (2) LOCK WASHERS and two (2) WING NUTS. Then attach THERMOMETER and THERMOMETER BEZEL to GRILL HOOD. THERMOMETER inserts through BEZEL and then GRILL HOOD. Secure with FLAT WASHER and WING NUT.
Step 12 Attach SMOKESTACK to GRILL HOOD, using two (2)¼-20 x ½” HEX BOLTS and two (2) ¼” 20 HEX NUTS.
Step 13 To install the WARMING RACK first attach the two (2) HEX BOLTS and two (2) HEX NUTS onto GRILL HOOD. Then position the WARMING RACK onto the HEX BOLTS and secure it with two more HEX NUTS. Insert SUPPORT ROD LEGS into designated holes located on GRILL BODY.
Step 14 Place COOKING GRATES in GRILL BODY then attach UTENSIL HOOKS to SIDE SHELF.
Fully Assembled Hint: The paper label that is affixed to the hood is more easily removed when the hood is warm. Any remaining glue residue can be cleaned off with a spray lubricant like WD-40 . Do NOT use any other type of solvent or cleaner because this will damage the finish/paint/coating on the grill.
OPERATING INSTRUCTIONS Setting Up Set grill up on solid, flat surface with adequate wind shelter. Do not move grill while hot, and do not leave unattended during operation. This appliance is designed for use outdoors, away from any flammable materials. It is important that there are no overhead obstructions and that there is a minimum distance of 3 feet (90cm) from the side or rear of the appliance. It is important that the ventilation openings of the appliance are not obstructed.
Lighting Instructions 1. To start a charcoal fire, stack 50-60 briquettes in a pyramid and saturate with lighter fluid. NOTE: Do not use gasoline, kerosene or alcohol for lighting charcoal. Use of any of these or similar products could cause an explosion possibly leading to severe bodily injury. 2. Light coals in several places 3. After briquettes ash over or turn gray, spread them out and start cooking 4. If one end burns faster, use tongs to move coals from one end to the other for even heat.
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. Emptying the Ashes & Ash Pan: ** ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE ** After the fire 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 fire grate.
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GRILLING RECIPES Know Your Cuts of Meat D-1
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, fish fillets, hamburgers, etc. Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into the thickest part not touching bone, and allow five minutes to register. Internal temperatures for FOWL should be 170°F to 180°F.
• • Grill for 20 minutes. Sear with lid open and fire 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 fire 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.
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.
Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING SLOWLY (See chart above). 1. Place water/drip pan on left side of fire grate. 2. Place hot coals on right side (damper end) of fire grate. The charcoal basket accessory helps confine coals to one side. 3. Place meat above water pan. 4. Place fire grate in low position. 5. Close lid & control heat with dampers & adjustable grate.
• • Baste with ham glaze 3 or 4 times during last 30 minutes of cooking time. Garnish with pineapple rings about 15 minutes before end of cooking time. SMOKED HOT DOGS STUFFED: • • • Slit hot dogs lengthwise, within 1/4 inch of each end. Stuff hot dogs with cheese and relish and wrap in bacon. Place on cooking grid over drip pan and smoke 15-20 minutes or until bacon is crisp. SMOKED CHICKEN PARTS AND HALVES: • • • Rinse pieces in cold water and pat dry with paper towels.
• Add shrimp and/ or crayfish 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 fish in 1 cup white wine, 1 cup soy sauce mixed with 1 cup lemon juice.
• • • 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.
ACCESSORIES Cover Custom Fit Weather Resistant Protects Grill Finish Cover Accommodates Side Shelf or Side Fire Box Warming Rack Increase Grill Area Keeps Food Warm Charcoal Basket Confines Coals to One Side for Smoking Indirect Cooking Grate Lifter Cast Iron Makes adding charcoal or wood chips fast and easy Apron Machine Washable Two Front Pockets Adjustable Straps Porcelain-Coated Cooking Grates Easy to Clean Excellent Insulation Durable Quick Release Chimney Starter E-Z starter with patented Trigger
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For pricing or to order accessories visit: www.CharGriller.com OR CALL: 912-638-4724 P.O. Box 30864 Sea Island, GA 31561 912-638-4724 www.CharGriller.com Service@CharGriller.
