Brochure

COOKING WITH CHARCOAL ON YOUR GAS GRILL
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
N
EXP
P
N
S IN
S
OVEN-LIKE PERFORMANCE
Your gas grill can also be used as a conventional or convection oven. Bread, buns, cakes and pizzas
can be cooked to perfection under the grill lid. For convection cooking, follow the same instructions
as for the indirect cooking method. Your grill comes with a tightly sealed lid for heat retention, giving
oven-like performance.
Charcoal is the traditional way of infrared cooking that we are all
familiar with. It provides a feeling of nostalgia you can’t escape
with the smoky fl avour you’ve loved for so long. The glowing
briquettes emit infrared energy to the food being cooked, with
very little drying effect.
At Napoleon
®
, we are proud experts in infrared grilling but as
fans of all ways to grill we know you can’t replace the experience
and smoky fl avour of grilling with charcoal.
As this is a bonus, we wanted to combine the two masters of
grilling. With our charcoal trays you can now experience the
smoky fl avour and raw grilling of charcoal but with easier heat
up, less mess and even heating on your gas grill.
Still want the convenience of gas, but long for that
charcoal fl avour?
No problem! Napoleon’s charcoal tray lights easily with your
gas burner. Before you begin to use your charcoal tray, you will
need to determine how much charcoal you are going to need to
complete the meal. Approximately one layer for burgers or steaks
and two layers for roasts or chicken. Pour enough charcoal into
the tray to make the layers needed. Stack charcoal into a cone
shape. Remove one sear plate, light the gas burner directly under
the charcoal tray and burn on high until the charcoal is glowing
red and then turn off the gas burner. Let coals burn until all coals
are white on the surface. With a long handle instrument, spread
the coals evenly across the coal grate. Close lid, wait 5 minutes
and start cooking!
Tips: Never add lighter fl uid to
burning coals. Even if there is
no fl ame, the heat will vaporize
the lighter fl uid and can cause
a serious fl are-up the second
the vapor encounters a fl ame.
Want That Smoky Goodness?
Enjoy that delicious smoked meat fl avour at home with your own grill and a few pointers
from Napoleon
®
. When using gas grills, it’s best to put presoaked wood chips in our smoker
tube, available at Napoleon
®
grill retailers. This keeps your grill from fi lling up with ashes and
clogging the jets. If you are using a charcoal tray, then you can either put the wood directly on
the preheated coals or place them in a smoker tube. Experiment a little to fi nd what works best
for you.
Fill the stainless steel smoker tube with wood chips. Submerge in water for at least half an hour.
Place the smoker tube over the left burner and turn it on. Place your meat over the right burner,
but do not turn on the burner. You are using the indirect/smoking cooking method.
Smoke the meat for several hours under a closed lid. To achieve maximum fl avour, add fresh,
pre-soaked wood chips several times during the cooking process.
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