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GRILL MAINTENANCE
1. Frequency of clean up is determined by how often
the grill is used.
2. Make sure coals are completely extinguished be-
fore cleaning inside of the unit.
3. Thoroughly rinse with water and allow to air dry
before using again.
4. Wipe out the interior of the unit with a cloth or
paper towels.
5. When finished cooking, and the unit has ade-
quately cooled, clean out all remaining ashes.
6. Ashes collect moisture, which can lead to prema-
ture rusting and decay.
7. Periodically coating the interior surfaces with
vegetable oil will aid in the protection of your unit.
Also, occasional touch up of the exterior paint will
be required. Black, high-temperature spray paint
is recommended.
NEVER PAINT THE INTERIOR OF THE UNIT.
Cooking Surface: If a bristle brush is used to clean
any of the grill cooking surfaces, ensure no loose
bristles remain on cooking surfaces prior to grilling.
It is not recommended to clean cooking surfaces
while grill is hot.
PREPARING TO USE YOUR GRILL
Before cooking with your grill, the following steps
should be closely followed to both cure the finish
and season the interior steel. Failure to properly fol-
low these steps may damage the finish and/or impart
metallic flavors to your first foods.
1. Brush all interior surfaces including grills and
grates with vegetable cooking oil.
2. Build a small fire in the pan, being sure not to lay
coals against the walls.
3. Place all accessories on the poles and set them
in the lowest position, over the fire.
4. This burn should be sustained for at least two
hours, the longer the better. Your grill is now
ready for use.
Rust can appear on the inside of your grill. Maintain-
ing a light coat of vegetable oil on interior surfaces
will aid in the protection of your unit. Exterior surfac-
es of grill may need occasional touch up. We recom-
mend the use of a commercially available black high
temperature spray paint.
NEVER PAINT THE INTERIOR OF THE UNIT!
Successful charcoal grilling depends on a good fire.
The general rule for knowing when your coals are
ready for grilling is to make sure that 80 percent or
more of the coals are ashy gray. Using caution, ar-
range the hot coals on your charcoal grate based on
your desired method of cooking. Here are a few steps
you can take to adjust the temperature of your fire:
• If it is too hot, spread the coals out a bit more,
which makes the fire less intense.
• Avoid laying the coals on the walls of the grill.
• In the event of a severe flare-up, spray the flames
with water from a squirt bottle. Be careful, spray-
ing with water tends to blow ashes around and
make a mess.
• Add briquettes 2 or 3 at a time to increase the
burn time. Allow 10 minutes for coals to ash over
before adding more.
SMOKING WITH WOOD CHIPS /
WOOD CHUNKS
For a more robust smoke flavor while using charcoal
briquettes or lump charcoal, try adding wood chips
or several wood chunks to the fire. Wood chunks
are available in a variety of natural flavors, and can
be used alone or in addition to charcoal. We advise
against using wood pellets as a fuel source. As a
general rule, any hardwood that bears a fruit or nut
is suitable for cooking. However, different woods
have very different tastes.
Experiment with different woods to determine your
personal favorite, and always use well-seasoned
wood. Green or fresh-cut wood can turn food black,
and tastes bitter.
Our Recommendations:
Chicken - Alder, Apple, Hickory, Mesquite
Beef - Hickory, Mesquite, Oak
Pork - Fruitwoods, Hickory, Oak
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite
Vegetables – Mesquite
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