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Idiomas disponibles
Idiomas disponibles
OPERATING INSTRUCTIONS
W WARNING: NEVER EXCEED 400°F BECAUSE THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST.
PAINT IS NOT WARRANTED AND WILL REQUIRE TOUCH-UP. THIS UNIT IS NOT WARRANTED AGAINST RUST.
W CAUTION: Never use charcoal that has been pre-treated with lighter fluid. Use only a high grade plain charcoal,
charcoal/wood mixture, lump charcoal or cooking wood.
W CAUTION: Grill will drip oil during this process and for several uses afterwards. This is normal.
W CAUTION: Smoke may escape from areas other than the smoke stack. This should not affect cooking.
W CAUTION: Charcoal is porous and holds moisture. DO NOT leave charcoal in your grill while you are not using it.
Charcoal and ashes left inside the ash pan may reduce the life of your grill.
First Use
1. Make sure all labels, packaging and protective films have been removed from the grill.
2. Remove manufacturing oils before cooking on this grill for the first time, by operating the grill for at least 15 minutes with
the lid closed. This will "heat clean" the internal parts and dissipate odors.
Lighting Instructions
W CAUTION: Keep outdoor cooking appliance area clear and free from combustible materials, gasoline and other
flammable vapors and liquids.
W CAUTION: Check to make sure the smoke stack and drawer circle are free of debris and ash before using the
grill.
W CAUTION: Attempting to light the grill with the lid closed may cause an explosion.
W CAUTION: When using a liquid starter, always check bottom bowl and ash receiver
before lighting. Fluid can collect in the bottom bowl and/or ash receiver and could
ignite, resulting in a fire.
W CAUTION: Never add lighting fluid to hot or warm coals as flashback may occur,
causing serious injury or damage to property.
1. Open lid and vents.
2. Make sure ash receiver is empty and secure.
3. Remove cooking grid.
4. Arrange charcoal briquettes or other fuel on the bottom bowl to the "Fill Line" (Figure 1).
5. Light per instructions on fuel package.
6. Allow fuel to become glowing coals before cooking.
Direct Cooking
1. 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.
2. Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into the thickest part not touching bone, and
allow five minutes to register.
3. Internal temperatures for FOWL should be 170°F to 180°F.
4. Internal temperatures for meat should be 140°F for rare, 160°F medium, and 170°F for well done.
Indirect Cooking
Water/drip pan not included. Disposable bread pan is recommended. SMOKE BY COOKING SLOWLY.
1. Place water/drip pan on left side of fire grate.
2. Place hot coals on right side (Air vent end) of fire grate.
3. Place meat above water pan.
4. Place fire grate in low position.
5. Close lid & control heat with air vent & adjustable cooking grate.
•
You may want to sear certain foods before smoking by placing meat directly above coals with LID open and FIRE GRATE
in high (hot) position for several minutes. Add flavor soaked wood chips to the fire and add 1 part marinade, beer, or wine
to 3 parts water to the drip pan.
•
OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME. Cooking with meat thermometer ensures
food is fully cooked. Insert thermometer into thickest part not touching bone, and allow five minutes to register. Internal
temperature for birds should be 170°F to 180°F or when leg moves easily in joint. Meat should be cooked to internal
temperature of 140°F for rate, 160°F for medium and 170°F for well done. Check the water level when cooking more than
4 hours or when you can't hear the water simmering. Add water by moving meat over and pouring water through GRILL
into WATER PAN.
•
IF THE SMOKE IS WHITE, THE FIRE'S RIGHT. IF THE SMOKE IS BLACK, ADD SOME DRAFT.
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Figure 1
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