Product Brochure
Exclusive Charcoal Tray
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CHARCOAL STARTER
Start your charcoal grill in no time with a fast and easy charcoal chimney starter. Simply crumple newspapers underneath
the grill starter, ll the main part with charcoal, light the paper through the holes at the bottom and you will have blazing
red charcoals that are perfect for grilling.
A Napoleon Exclusive! The optional charcoal tray gives you
the freedom to switch from gas to charcoal with relative ease.
Simply replace your sear plates with the charcoal tray, ll
with charcoal and light using your gas burners. Replace your
cooking grids and now you’re charcoal grilling! Before you
begin to use your charcoal tray, you will need to determine
how much charcoal you are going to need.
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. Light the gas burner(s) directly under
the charcoal tray and burn on high until the charcoal is glowing
red and then turn off the gas burner(s). Let coals burn until all
coals are white on the surface. With a long handle instrument,
spread the coals evenly across the tray.
Tip: Never add lighter uid to burning coals. Even if there is
no ame, the heat will vaporize the lighter uid and can cause
a serious are-up.
COOKING WITH CHARCOAL ON YOUR GAS GRILL
Want That Smoky Goodness?
Enjoy that delicious smoked meat avor 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 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 the wood chip chamber in the tray.
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 avor, add
fresh, pre-soaked wood chips several times during the cooking process or use two tubes.
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