ROYAL GOURMET CC1830S Owner's Manual
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ROYAL GOURMET CC1830S Owner's Manual

30in charcoal grill with offset smoker
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CC1830S
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service@royalgourmetusa.com
www.royalgourmetcorp.com

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Summary of Contents for ROYAL GOURMET CC1830S

  • Page 1 CC1830S hotline service@royalgourmetusa.com www.royalgourmetcorp.com...

  • Page 2: Table Of Contents

    Before Using the Device For Your Safety Signal Symbols General Safety lnstructions Safety lnstructions Proposition 65 warning Intended Use Assembly Preparation Required Tools Unpack Grill Explosion View Parts and Hardwares Assembly lnstructions Attention Before Grilling Types of charcoal Smoking Woods Operation Smoke by cooking Operation Maintenance and Cleaning...

  • Page 3: Before Using The Device

    1-800-618-6798. conversions 1-800-618-6798. email to service@royalgourmetusa.com. mitts...

  • Page 4: Proposition 65 Warning

    PROPOSITION 65 WARNING Combustion by products when using this product contain chemicals known to the State of California to cause cancer, birth defects, and other reproductive harm. This product contains chemicals,including lead and lead compounds, known to the State of California to cause cancer, birth defects or other reproductive harm.

  • Page 6: Parts And Hardwares

    Bottom shelf Smoker upper Right front leg Smoker lid brace Right back leg Smoker lid Wheel Main body Axle Side table Left front leg Charcoal pan Left back leg Lifting handle Smoker brace Cooking grate Warming rack Leg connector Smoker cooking Front shelf grate brace...

  • Page 7: Assembly Lnstructions

    Do not secure the bolts until step 4. IMAGE 2 IMAGE 3 Now, secure all the bolts.
  • Page 8 with Assemble the front shelf braces (10) to the main body with Assemble the front shelf (11) to the main body with 2 bolts (A)
  • Page 9 air vent smoker side door Assemble the smoker lid (19 ) and filling piece (31) to the upper part with 4 bolts （B）...
  • Page 10 Place the smoker cooking grates (26) and charcoal Assemble the side table (21) to the main body with 4 bolts (A). pan (14) into the right position of the smoker. Assemble the warming rack (25) to the main body & lid, Connect the lifting handles (23) to the charcoal pan (22)

  • Page 11: Attention

    Place the cooking grates (24) onto the main body. Attach the “ S ” hooks (30) to the side table.

  • Page 12: Before Grilling

    SMOKING WOODS Grill will drip oil during this process and for several uses afterwards. This is normal. Also, it’s difficult to maintain the right cooking NEVER EXCEED 400°F BECAUSE. THIS WILL DAMAGE THE FINISH temperature with wood due to its moisture content. AND CONTRIBUTETO RUST.

  • Page 13: Operation

    The adjustable charcoal pan can also be used to control the temperature. will become Use lifting handles to raise it for quick searing and lower it for slow cooking. Always use a flame- retardant insulated grill mitt when adjusting air vent or adjusting the charcoal pan. To Lighting Your Grill: Open charcoal access door or add charcoal with extreme caution to avoid injury.

  • Page 14: Smoke By Cooking Operation

    Smoke by Cooking OperationTT When your are finished grilling you can shut down your grill by closing both dampers and allowing the fire to Smoke by cooking uses indirect heat and smoke. suffocate. Be patient. This may take an hour or more. SMOKE BY COOKING SLOWLY.To light the barbecue 1.

  • Page 15: Grilling Recipes

    GRILLING RECIPES Direct Heat...
  • Page 16 STEAK (& ALL MEATS): KABOBS: • Cook food on the charcoal side of the unit, • Alternating on skewers any combination of meat, directly above coals/heat. onions, tomatoes, green peppers, mushrooms,zucchini, • To grill meats, raise fire grate to high position circular slice of corn-on-the-cob, or pineapple.

  • Page 17: Smoking Recipes

    SMOKING RECIPES Indirect Heat SMOKED TURKEY: SMOKED HOT DOGS STUFFED: • Empty cavity rinse and pat dry with paper towel. • Slit hot dogs lengthwise, within 1/4 inch of each end. • Stuff hot dogs with cheese and relish and wrap in bacon. •...
  • Page 18 SMOKED VENISON: CHICKEN MARINADE: Venison Marinade: Combine 1 cup Balsamic or wine vinegar 1/2 cup soy sauce 1 cup olive oil 1/4 cup vegetable oil 2 oz. Worcestershire 1/4 cup red wine vinegar 1/2 oz. Tabasco 1 teaspoon oregano 2 tbsp. Season All 1/2 teaspoon sweet basil 1-2 chopped jalapenos 1/2 teaspoon garlic powder with parsley...

  • Page 19: Disposal

    which is considered as normal wear. without prior to obtain return authorization 61 lb Corp 60.6 service@royalgourmetusa.com...

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