Brochure

COOkING wITH CHARCOAL ON YOUR GAS GRILL
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.
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, fill 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.
Still want the convenience of gas,
but long for that charcoal flavour?
No problem! Napoleon’s charcoal
tray lights easily with your gas burner.
Tip: Never add lighter fluid to
burning coals. Even if there is no
flame, the heat will vaporize the
lighter fluid and can cause a
serious flare-up the second the
vapor encounters a flame.
Want That Smoky Goodness?
Enjoy that delicious smoked meat flavour 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 filling 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 flavour, add
fresh, pre-soaked wood chips several times during the cooking process or use two tubes.
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