Operating And Maintaining Your Portable Charcoal Grill; Cleaning The Grill - Master Chef 085-3192-2 Owner's Manual

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Use a high quality hardwood charcoal to make sure you get a good fire. Charcoal briquettes made from maple, oak, birch or elm woods
will burn clean with very little smoke and without unpleasant odours.
IF USING "LUMP" CHARCOAL, USE LESS! "LUMP" CHARCOAL BURNS MUCH HOTTER THAN BRIQUETTES AND COULD
DAMAGE YOUR GRILL. USE ONLY WHAT IS NECESSARY TO COVER THE PORTABLE CHARCOAL GRILL WITH A SINGLE
LAYER.

OPERATING AND MAINTAINING YOUR PORTABLE CHARCOAL GRILL

STEP 1. Remove the cooking grid. Make sure the charcoal tray is in place. Place three pounds of charcoal (45-48 briquettes) on the
charcoal tray. USE LESS FOR LUMP CHARCOAL.
Make a pyramid shaped stack on one side of the tray.
STEP 2. For regular charcoal, apply the lighter fluid following the container instructions. Let the lighter fluid soak in for approximately
one minute. You may use an electric fire starter rather than the lighter fluid. Do not use lighter fluid and follow the manufac-
turer's instructions on the fire starter. For instant light briquettes, DO NOT use lighter fluid, an electric fire starter, solid or
chimney starters.
STEP 3. Carefully light the charcoal and let it burn for about 30 minutes or until it covered with a light gray ash.
STEP 4. Using long-handled tongs and barbecue mitts, spread the charcoal out over the charcoal tray. Leave about 1/2" (12.7 mm)
of space between each piece of charcoal. This will help to avoid flare-up from the meat drippings and will produce more even
heat for grilling.
STEP 5. FOR INDIRECT COOKING such as roasting large pieces of meat on the cooking grids, use or make a pan about 1" (2.5 cm)
larger all around than the piece of meat to catch the drippings. Put the pan directly under the meat and surround it with
charcoal. Most indirect cooking takes a long time.
1) Cooking on the Grids: Use barbecue mitts for handling the cooking grids.
When you have finished cooking, you can remove your food while still on the cooking grid. Place the cooking grid on a
heat-resistant counter or table. Do not set the hot grid on surfaces that will melt or scorch.
2) Smoking: For true smoke flavour, use chips or chunks of wood from nut or fruit trees such as hickory, walnut, cherry or apple. Soak
the chips in water overnight so they will not burn when you put them on the charcoal. After you get the fire started, put the soaked
chips on top of the hot charcoal. Continue adding chips while the meat cooks to maintain the appropriate amount of smoke.
Smoking is a very slow process. Therefore, allow plenty of cooking time.

CLEANING THE GRILL

Regularly clean your portable charcoal grill between uses and before storage
NOTE: Do not use oven cleaner or abrasive cleaners on your grill. This may cause damage to the paint finish.
After each cooking session, wait until the grill and charcoal are cool then pull out the charcoal tray and safely dispose of the ashes. You
can save the larger pieces of coal for use next time you cook.
Charcoal tray/cooking grid: Brush or scrape any residue remaining using a detergent and hot water solution just as you would for
any cooking equipment. A sti brush may be helpful in removing heavy grease or deposits.
Fire bowl: Use a damp cloth with hot water and a detergent solution.