Napoleon PRO22K-LEG-2 Assembly, Use And Care Manual page 6

6
Charcoal Cooking Guide
EN
Charcoal is the traditional way of cooking that we are all familiar with. The glowing briquettes emit
infrared energy to the food being cooked, with very little drying effect. Any juices or oils that escape
from the food drip down onto the charcoal and vaporize into smoke giving the food its delicious grilled
taste. The bottom line is that Napoleon's charcoal grill produces searing heat for juicier, tastier steaks,
hamburgers and other meats. For cooking times and tips refer to the Charcoal Grilling Chart.
The following grilling chart is meant to be a guideline only. Cooking times are affected by such factors as
altitude, outside temperature, wind, and desired doneness, which will be reflected in your cooking time.
Use a meat thermometer to ensure foods are adequately cooked.
Charcoal Grilling Chart
1 in. (2.54cm) thick
1/2 in (1.27cm) thick
Chicken pieces
www.napoleongrills.com
Food Direct/Indirect Heat
Steak Direct heat
Hamburger Direct heat
Direct heat approx 2 min.
per side.
Indirect heat for the
remaining 18-20 min.
Pork chops Direct heat
Spare ribs Direct heat for 5 min.
Indirect heat to finish
Lamb chops Direct heat
Hot dogs Direct heat
Cooking Time Helpful Suggestions
6-8 min.– Medium When selecting meat for grilling, ask
for marbled fat distribution. The fat
acts as a natural tenderizer while cook-
ing and keeps it moist and juicy.
6-8 min.– Medium Preparing hamburgers to order is
made easier by varying the thickness
of your patties. To add an exotic taste
to your meat, try adding hickory-
flavored woodchips to the charcoal.
20-25 min. The joint connecting the thigh and the
leg from the skinless side should be
sliced 3/4 of the way though for the
meat to lay flatter on the grill. This
helps it to cook faster and more even-
ly. To add a trademark taste to your
cooking, try adding mesquite-flavored
woodchips to the charcoal.
10-15 min. Trim off the excess fat before grilling.
Choose thicker chops for more tender
1.5-2 hrs. Choose ribs that are lean and meaty.
turning often Grill until meat easily pulls away from
25-30 min. Trim off the excess fat before grilling.
Choose extra thick chops for more
4-6 min. Select the larger size wieners. Slit the
skin lengthwise before grilling.
results.
the bone.
tender results.
N415-0444W JAN 12.18