Lighting Your Grill - Masterbuilt MB20040819 Manual

Operating Instructions
PRE-SEASONING YOUR GRILL
Pre-seasoning will rid your grill of chemicals and oils left over by the manufacturing process allowing them
to burn off. PRE-SEASON GRILL PRIOR TO FIRST USE.
1. Using a napkin or cloth, rub a light coat of cooking oil on cooking grate, charcoal tray, inside grill lid and
firebox.
2. Raise the cooking grate, open the charcoal door and open air dampers.
3. Stack/place up to 4 lbs. (1.8kg) of charcoal on charcoal tray. Stack charcoal in a pyramid, close charcoal
door and light charcoal (see LIGHTING YOUR GRILL below). LEAVE GRILL LID OPEN. In about 15 minutes
when the flames die out, spread charcoal into a single layer. Use only charcoal as fuel. Do not use any other
fuel source.
4. With protective gloves on, lower cooking grate into position. CLOSE THE LID.
5. Let the grill burn for about 1 hour. Make sure the temperature reaches 350°F (177°C).
6. Allow grill to cool COMPLETELY.
7. Reapply a light coat of cooking oil on cooking grate, charcoal tray, inside grill lid and firebox.
8. Relight the grill and burn for 20 minutes.
Frequent seasoning prevents rusting. If rusting occurs, clean with a steel brush, apply vegetable shortening,
and heat as indicated above.

LIGHTING YOUR GRILL

1. Raise the cooking grate, open the charcoal door and open air
dampers.
2. Stack/place up to 4 lbs. (1.8kg) of charcoal on charcoal tray. Stack
charcoal in a pyramid. Use only charcoal as fuel. Do not use any
other fuel source.
3. Close charcoal door.
4. Add lighter fluid following directions on fluid container. Before
lighting, place lighter fluid at least 25 ft (7.5m) away from grill. Do
not lean into grill when lighting charcoal. Light charcoal. LEAVE
GRILL LID OPEN.
5. In about 15 minutes flames will die out and charcoal will begin to
ash over. Once the charcoal is completely ashed over, spread
charcoal in a single layer.
• If planning to cook for more than 30 to 40 minutes, additional charcoal should be added. Add 10 to 20
briquets to the outer edge of the fire immediately after initial briquets have been spread on tray. Once these
briquets become 80% ashed over, add them to the center of the fire as needed to maintain constant
cooking temperatures. Read all instruction and warnings on charcoal bag.
6. With protective gloves on, lower cooking grate into position.
7. DO NOT cover cooking grate with aluminum foil as this will not allow heat to circulate properly.
8. Place food in the grill, position in the center of the cooking grate.
9. DO NOT overload grill with food. Extra large amounts of food may trap heat, extend cooking time and cause
uneven cooking. Leave space between food on grate and grill sides to ensure proper heat circulation. If
utilizing cooking pans, place pans on center of grate to ensure even cooking.
10. Adjust grill air dampers and charcoal tray height to reach desired cooking temperature.
• Close all air dampers on unit to retain moisture and heat. If cooking foods such as fish or jerky, open air
dampers to release moisture.
• Start with grate in lowest position and raise as needed to reach desired grate temperature.
Tip: The adjustable charcoal tray can be moved to within a few inches of the cooking grate allowing you to
sear your meat and lock in the juices. Searing takes only a few minutes on each side. Don't allow the meat
or food to burn. After searing, lower the charcoal tray back to the bottom and cook the food to your
personal preference.
11. Extreme cold temperatures may extend cooking times.
12. Once cooking is complete allow grill to cool and then follow CLEANING AND STORAGE. CLEAN AFTER EVERY
USE. This will extend the life of your grill and prevent mold and mildew.
Fig. A
Dump charcoal into
charcoal tray as
Position charcoal
tray at lowest
adjustment height.
shown here.
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