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This injects a little extra moisture into the cooking environ-
ment and also catches dripping juices, which makes clean-
up a little easier and reduces the possibility of flare-ups.
(Remember to keep a spray bottle filled with water on hand
to extinguish any flare-ups.) Once you get used to the indi-
rect method, you may prefer to use it for more grilling tasks.
Although it may take a little longer, it is an excellent cooking
method and a sure way to prevent the food from burning
and to promote even cooking.
Grilling with Wood Chips/Wood Chunks
For a more robust smoke flavor while using charcoal bri-
quettes or lump charcoal, try adding wood chips or sev-
eral 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. 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
COOKING TIPS
Building Your Fire
1. Stack charcoal briquettes or wood into a pyramid-shaped
pile on top of the charcoal grate. We recommend using
2 pound (approximately 30 briquettes) to start your fire,
adding more as needed.
2. If using lighter fluid, a chimney starter, electric starter, or
other type of fire starter, light your fire according to the
manufacturer's instructions.
3. Always light the fire with the grill lid open.
Leave lid open until briquettes are fully lit. Failure to do
this could trap fumes from charcoal lighter fluid in grill and
may result in a flash fire when lid is opened.
4. Never add charcoal lighter fluid to hot or warm coals as
flashbacks may occur causing injury.
5. You are ready to begin cooking when the pile of briquettes
ashes over and produces a red glow (approximately 12 –
15 minutes).
6. Depending on your cooking method, either leave the bri-
quettes in a pile or spread evenly across the charcoal
grate using a long-handled poker.
C A U T I O N
Read and follow all safety statements, assembly in-
structions, and use and care directions before attempt-
ing to assemble and cook.
Some parts may contain sharp edges. Wear protective
gloves if necessary.
Grease Fires
•
Putting out grease fires by closing the lid is not
possible. Grills are well ventilated for safety rea-
sons.
•
Do not use water on a grease fire.
•
If grill has not been regularly cleaned, a grease fire
can occur that may damage the product. Pay close
attention while preheating or burning off food resi-
due to insure that a grease fire does not develop.
•
The best way to prevent grease fires is regu-
lar cleaning of the grill following instructions on
General Grill Cleaning and Cleaning The Burner
Assembly.
Using pots larger than 6 quarts in capacity could ex-
ceed weight limit of the side shelf, resulting in failure of
grill cart components
.
C A U T I O N
• CAUTION: Appliance may be HOT. Use hand protection
if necessary.
• Some parts may contain sharp edges! Wear protective
gloves if necessary.
• THIS UNIT IS HEAVY! DO NOT attempt to assemble
without a helper.
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C HAR BR O I L . CO M
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