Royal Gourmet CC2036F - Charcoal Barrel Grill Manual

UNPACK GRILL
Unpack the grill and dispose of all packaging materials. Keep the packaging materials out of the reach of children and dispose of them according to regulations after assembly of the grill.
Before use, place the grill on an even, sturdy surface outdoors.

PRE-FIRING
Prior to first use, wash the cooking grates and the warming rack with warm soapy water.
Before your first cooking with your grill, the following steps should be closely followed to both protect the interior and exterior finish and season the interior steel. Failure to properly follow these steps may impart unnatural flavors to your first foods, damage the finish, and result in affecting the overall durability of your grill.

1. Lightly coat interior surfaces of grills including cooking grates with vegetable cooking oil. This will extend the life of the finish, much like waxing a car.
2. Build a small fire on the charcoal pan, make sure not to lay coals against the walls.
3. Sustain burning for about two hours with lid closed and the damper to 1/4 of the way open. Allow the grill to cool down properly.
4. Your grill will then be ready for use.

Grill will drip oil during this process and for several uses afterwards. This is normal.
NEVER EXCEED 400 ºF (204 ºC) AS THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST.
PAINT IS NOT UNDER WARRANTY AND WILL REQUIRE TOUCH-UP. THE PRODUCT IS NOT WARRANTED AGAINST RUST.

You can burn either charcoal briquettes or natural lump charcoal, which have different attributes. Charcoal briquettes typically provide longer cooking time and are usually less expensive while lump charcoal burns hotter and produces less ash. For a more robust smoke flavor while using charcoal briquettes or lump charcoal, try adding wood chips or several wood chunks to the fire.

TIPS FOR USING WOOD CHIPS
A lot of smoke is produced when using wood chips. Smoke can escape through seams and turn the inside of the grill black. This is normal. Wood chips can be used to produce smoke and create the smoke flavor. Never use more than 1 box of wood chips at a time. You can put dry or pre-soaked wood chips in smoker boxes or foil packets on the cooking grates.
Dry chips burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately 30 minutes) burn slower and produce a less intense smoke. Check wood chip box periodically to see if wood has burned down. Add more chips as required

SMOKING WITH WOOD CHUNKS
Wood chunks are available in a variety of natural flavors and can be used alone or in addition to charcoal. As a rule, any hardwood that bears a fruit or nut is suitable for cooking. However, different woods have different tastes.
Experiment with different woods to determine your personal favorite, and always use well-seasoned wood. Green or fresh-cut wood can turn food black and bitter.

OUR RECOMMENDATIONS:
Chicken — Alder, Apple, Hickory, Mesquite, Sassafras, Grapevine
Beef — Hickory, Mesquite, Oak, Grapevine
Pork — Fruit woods, Hickory, Oak, Sassafras
Lamb - Fruit woods, Mesquite
Veal —Fruit woods, Grapevine
Seafood —Alder, Mesquite, Sassafras, Grapevine
Vegetables - Mesquite

1. Open the lid and remove the cooking grates
2. To start a charcoal fire, we recommended to stack 2 lb. (approximately 25 briquettes) into a pyramid-shaped pile and saturate with lighter fluid (according to lighter fluid instructions), adding more as needed on the charcoal pan. Allow them to ash over before adding more.
   NOTE: Do not use gasoline, kerosene, or alcohol for lighting charcoal. Use of any of these or similar products can cause an explosion possibly leading to severe bodily injury.
3. After the briquettes ash over and produce a red glow, spread them evenly across the charcoal pan. Please use a suitable heat-resistant tool with a long, heat-resistant handle when you do this.
4. Put the cooking grates in place and adjust the charcoal pan set to the desired height by the lifting handle and start cooking
5. If the charcoal is not burning evenly, please use long-handled tongs to move them for even heat.
6. Leave the lid open or closed based on the type of BBQ meat. Please close the lid when longer cooking time is needed. The thermometer located on the lid shows the temperature to ensure it is not too high for a particular BBQ meat.

1. Chimney starters, electric starters, or other types of fire starters may be used instead of lighter fluid to light fire but use only according to manufacturer's instructions. Never use instant light charcoal or charcoal lighter fluid with any other starting methods.
2. Allow enough time for grilling to heat up before cooking. You can't cook properly when the grill is cold, and you can't build a fire properly when you are busy preparing food. Once the fire is burning well, it is easy to keep it going with a little attention.

TEMPERATURE ADJUSTING
Open the damper to allow more fresh air into the grill, thus ensuring a higher internal cooking temperature, and close the damper as needed to decrease the airflow for a lower cooking temperature. You may spread the coals out a bit more to make the fire less intense if the temperature is too high, lift or lower the adjustable charcoal pan to further control the cooking temperature as needed.
NOTE: Always use a flame-retardant insulated grill mitt when adjusting the damper or the charcoal pan.

ADDING CHARCOALS WHILE GRILLING
MAIN CHAMBER:

1. Wear a flame-retardant insulated grill mitt and open the lid.
2. Remove food and cooking grates.
3. Stand back at a safe distance and use long-handled tongs to stoke coals, adding charcoals as needed
4. When charcoals are burning again, replace cooking grates and food

OFFSET SMOKER:

1. Wear a flame-retardant insulated grill mitt and open the smoker side door.
2. Stand back at a safe distance and use long-handled tongs to stoke coals, making the ash fall through the slots Add charcoals as needed.

1. Use extreme caution to avoid injury when adding charcoals
2. Do not use lighter fluid or instant light charcoal when adding additional charcoal to an existing fire. This is dangerous and can cause injury. It will also leave a lighter fluid aftertaste on your food. Only add regular charcoal or wood chunks to an existing fire.

1. For items that take longer to cook, you will want to use indirect grilling. This method is for long, slow cooking in the grill with lid closed.
2. For indirect cooking, the coals are piled two or three coals deep on one side of the charcoal grill, or divided and piled on two sides. This leaves an empty space next to the coals or between them. Food cooked over indirect heat is often started over direct heat and then moved to the cooler (empty) part of the grill for even, slow cooking. To make the heat as even as possible, construct two piles of coals.
3. It is common to place a metal drip pan in the empty space beside or between the coals, which is filled with water, wine, beer, broth, or a combination. Place the food directly over the drip pan. This injects a little extra moisture into the cooking environment and also catches dripping juices, which makes clean-up a little easier and reduces the possibility of flare-ups. (Remember to keep a spray bottle filled with water on hand to extinguish any flare-ups.)
4. Once you get used to the indirect method, you may prefer to use it for more grilling tasks. Although it may take a little longer, it is an excellent cooking method and a sure way to prevent the food from burning and to promote even cooking

TIPS FOR INDIRECT SMOKING
Pans are not included, and a disposable bread pan is recommended. Please purchase it separately.

1. If you want to sear certain foods before smoking, please place meat directly above charcoals on the cooking grates with lid open for several minutes.
2. Add flavor-soaked wood chips to the fire and add I-part marinade, beer, or wine with 3 parts water into the drip pan.
3. Open the smoking chamber will extend cooking time.
4. Insert the thermometer into the thickest part not touching the bone and allow five minutes to register.
5. Check the water level when cooking for more than 4 hours or when you can't hear the water simmering.
6. Add water by turning the meat over and pouring water through the grill into the water pan

IF THE SMOKE IS WHITE, THE FIRE IS PERFECT
IF THE SMOKE IS BLACK, YOU NEED MORE AIRFLOW

CARBON MONOXIDE HAZARD
When burning charcoals, barbecue briquettes, etc., carbon monoxide is formed. This gas is odorless and can be fatal in closed spaces!

1. NEVER burn charcoal inside houses, vehicles, tents or other enclosed space.
2. Use the grill OUTDOORS ONLY.

HEALTH RISK
Do not use any decolorants or thinners to remove stains. These are harmful to health and must not come into contact with food.

INJURY TO CHILDREN
While playing, children can become caught in the packaging film and choked

1. Do not let children play with the packaging film.
2. Make sure that children do not put any small assembly parts into their mouths. They could choke on the parts if they swallow them

RISK OF INJURY

1. Some parts may contain sharp edges!
2. Be careful when touching the grill and its components as there is risk of accidents and/or injury during assembly and use. Wear protective gloves if necessary.
3. Do not set up the grill near entryways or where a lot of people move around.
4. Follow all the assembly instructions. First read the assembly instructions completely. Allow yourself enough time for assembly and find an even working space of two to three square meters. Small parts are preassembled.
5. Always exercise extreme caution while grilling. If distracted, you can lost control of the appliance
6. Always be attentive and aware of what you are doing. Do not use the grill if you are not focused, tired, or under the influence of drugs, alcohol, or medication. Just one moment of carelessness during use of the product can lead to serious injuries. This appliance is not intended for commercial use.

RISK OF DAMAGE

1. During use, the screws may loosen slowly and impair the grill's stability. Check that the screws are well-tightened prior to each use. If necessary, tighten all the screws again to ensure the grill is standing securely
2. Do not use any strong or grinding solvents or abrasive ZJA pads, as these can damage the surface and leave behind scrape marks.

CALIFORNIA PROPOSITION 65 WARNINGS

1. Fuels used in wood and charcoal burning appliances and the combustible byproducts of such fuels, can expose you to chemicals including carbon black and wood dust, which are known to the State of California to cause cancer, and carbon monoxide, which is known to the State of California to cause birth defects or other reproductive harm
2. This product can expose you to chemicals including Nickel (Metallic), which is known to the State of California to cause cancer. Wash hands after handling this product. For more information, go to: www.P65Warnings.ca.gov