User Manual

TO COOK USING CHARCOAL AND DIRECT HEAT

The charcoal Grill & Smoker can be used to cook food either by: CHARCOAL

INDIRECT AND DIRECT HEAT –OR- SMOKE AND INDIRECT HEAT

Please read all steps before cooking

Direct cooking means that the food is cooked "directly" over prepared coals. Use the "direct"method for foods the take

less then 25 minutes to cook: steaks, kabobs, vegetables and the like.

There are numerous methods that can be used to start charcoal. For convenience, we suggest either lighter cubes or

crumbled newsprint. Lighter cubes are non-toxic, odorless and tasteless. Light fluids can be used but are messy and

may leave a chemical smell in your grill, as well as on your food, if not completely burned off prior to cooking . If you

do use lighter fluid, follow the manufacturer's instructions. Electric Starters and metal Charcoal Chimney's are other

preferred methods, always follow the manufacturer's instructions on how to use.

WARNGING! Once lit, never add additional starter fluid to the grill. Store the flammable liguid at least, 25 ft (7.6m)

away from the grill when operating.

HOW TO START A CHARCOAL GRILL - DIRECT METHOD

1. Open the main hood, for the charcoal grill, remove the cooking grids and slide fully open the air vents located

on the front of the unit, before lighting the fire. Also open the smoke stack on the charcoal lid.

Charcoal requires oxygen to burn, so be sure nothing clogs the front vents or adjustable smoke stake cap and that any

accumulated ashes from the bottom of the fuel tray are removed.

2. Adjust the height of the charcoal tray to the highest level.

3. Place either lighter cubes (they are non-toxic, odorless and tasteless) or crumbled news print on the floor of the

charcoal tray.

4. Mound the briquettes into a pyramid-shaped pile over the lighter cubes or news print. Total Maximum

3 lbs in weight.

5. Using a long match or lighter, light the cubes or newsprint. Do Not lean over or look into the burn area when

doing so.

6. Once fully lit, close the main lid and allow the charcoal to burn until it is covered in a light grey ash,

approximately 20 to 25 minutes.

7. Using long-handled, heat resistant, tongs spread the coals out evenly to cover the entire tray, if you desire

“Direct Cooking”.

8. Using your lid thermometer as a guide, adjust the front air vents to achieve your desired temperature.

Warning! Ashpan must be in place during lighting and anytime during use.

Initial lighting: When lit for the first time, the grill will emit a slight odor. This is a normal condition caused by the

“Burn Off” of internal paints and oils used in the manufacturing process and does not occur again. Simply burn the

grill on high for 30 minutes, or until the odor is no longer present, with the main lid closed and the front slide vents

fully open.

Main Chamber Use

The charcoal tray has six positions in which it can operate. Lock the charcoal tray in the uppermost position, as close

to the cooking grids as possible, when starting the grill. This location is also used when you require the most heat, for

that quick “sear” or intense heat. Lowering the tray from the food and adjusting the intake vents will reduce the

temperature resulting in that famous “slow and low” flavor.

Operating the vents

You can regulate the grill’s temperature by moving the front vent slide to the right or left. And rotate your smoke

stack cap to open and close. Closing the vents either partially or completely will help cool down the coals. Do not

completely close the air vents unless you are trying to cool down or extinguish a flame.

When covering the grill, open the air vents to allow air movement within the grill.

OPERATING INSTRUCTIONS - CHARCOAL