Range Master 52916 User Manual page 24

Operating instructions
INDIRECT GRILLING
Not cooking directly over hot coals is ideal for slow cooking and grilling foods requiring more
than 25 minutes such as most roasts, loins, chops, whole chickens, turkey, fish and baked
goods.
• Open the offset fire box and remove the cooking grid.
• Load and light charcoal per "Lighting Instructions" section.
• While wearing hand protection, carefully spread hot coals to the outside of charcoal grid
with a long handle tool.
• Close the offset fire box lid and allow charcoal grill to preheat.
• Open the air vent on the offset fire box and chimney to start the indirect grill/smoking air
flow.
• While wearing hand protection open the lid of the primary barrel. Use a long handled tool
to place the food onto the cooking grids.
• With lid closed, cook until desired internal food temperatures are achieved.
• When finished, allow charcoal to burn out by closing lid and all vents.
For more tips on Indirect Grilling, please see "Tips for Better Cookouts and Longer Grill Life"
section.
CONTROLLING FLARE UPS
Flare-ups are a part of cooking meats on a charcoal grill and adds to the unique flavor of
grilling.
Excessive flare-ups can over cook your food and cause a dangerous situation for you and
your charcoal grill. Excessive flare-ups are result from the build-up of grease in the bottom of
your charcoal grill.
If grease fire occurs, close the lid until the grease burns out. Use caution when opening the
lid as sudden flare-ups may occur.
If excessive flare-ups occur, DO NOT pour water onto the flames.
MINIMIZING FLARE UPS
• Trim excess fat from meats prior to cooking.
• Cook high fat content meats indirectly.
• Ensure that your charcoal grill is on a hard, level, non-combustible surface.
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