Royal Gourmet CD1824AX - Charcoal Barrel Grill Manual
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Royal Gourmet CD1824AX - Charcoal Barrel Grill Manual

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Contents
Royal Gourmet CD1824AX - Charcoal Barrel Grill Manual

GRILLING PREPARATION

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.

TYPES OF CHARCOAL

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 —Fruitwoods, Hickory, Oak, Sassafras Lamb Fruitwoods, Mesquite

Veal —Fruitwoods, Grapevine

Seafood —Alder, Mesquite, Sassafras, Grapevine Vegetables Mesquite

BUILDING THE FIRE

  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 to the desired height by adjusting the lever 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 timeis 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 on side panel 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, raise 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

  1. As the lever handle will be hot during use, wear a flame-retardant insulated grill mitt and adjust the lever handle to lower the charcoal pan to its lowest setting.
  2. Open the front charcoal access door and use long-handled tongs to stoke coals, making the ash fall through the slots in the ash tray. Add charcoals as needed
  3. Raise the charcoal pan to the desired level as needed.
  1. Use extreme caution to avoid injury when adding charcoals.
  2. Do not use lighter fluid orinstant 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.

INDIRECT OPERATION

  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 and charcoal pan in high (hot) position 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

Your new grill has been designed and manufactured to high quality standards. It will provide you with many years of fun grilling time, however, it requires a minimal amount of maintenance

ASH CLEANING & REGULAR MAINTENANCE

After the fire is completely extinguished, you should wait several hours before emptying the ashes to ensure theyare not hot, or else there will be risk of burns.

  1. Knock any ashes that did not fall into the ash tray from the charcoal pan. (If there are pieces of partiallyburned charcoal on the charcoal pan, you can save them for use the next time. They are still good)
  2. Tap the sides of the chamber to loosen any ash that is on the sides.
  3. Lift the charcoal pan and empty out the cold ash. It is particularly important that you remove the ash before moisture combines with the cold ash Ash collects moisture, which can cause premature rusting and decay from the inside of the ash collecting tray. Thus, over years the ash collecting tray can get rusted and damaged
  4. Give the ash tray a few firm taps to loosen any ash that may be stuck.
  5. Place the ashes in a metal container and fill with water to ensure there areno lit coals, then you can dispose of the ashes.
  6. Let the charcoal burn out completely after grilling. This eases the cleaning effort by burning away excess fat and BBQ residue.
  7. Clean the grill regularly and optimally after every use.
  8. Remove the cooking grates and clean them thoroughly with soapy water. Then dry them off thoroughly.
  9. Use a wet sponge to remove loose residue from the grill
  10. Use a soft, clean cloth for drying. Do not scratch thesurfaces when wipe them dry.
  11. Clean the internal and external surfaces with warm soapy water.
  12. Tlghten all screws before every use to ensure your grill is stable at all times.
  13. Protect your grill against weather. Since it is manufactured from steel it will gradually rust. Clean possible rust spots and repair them with fireproof paint.

NEVER PAINT THE INTERIOR OF THE GRILL.

GRILL STORAGE

  1. Clean your grill before storage. Store at a cool dry place
  2. The grill should always be stored where it is protected from moisture.
    NOTE: DO NOT leave charcoal in your grill when you are not using it. Charcoal and ashes left inside the ashtray may reduce the durability of your grill
  3. A cover is highly recommended to protect your grill. Choose from a variety of grill coversoffered bythe manufacturers.

Meat Temperature Guide

DIRECT HEAT

BEEF INTERNAL TEMPERATURE CHART
Cooking Degree Internal Core Temperature Internal Description Firmness
Rare 125 oF Center is bright red, pinkish toward the outer portion, and warm throughout Soft to the touch
Medium Rare 130-135 oF Center is very pink, slightly brown toward the outer portion and slightly hot Yields only slightly to the touch
Medium 140-145 oF Center is light pink, outer portion is brown and hot throughout Beginning to firm to the touch
Medium Well 150-155 oF Mostly brownish gray throughout with a hint of pink in the center Firm to the touch
Well Done 155 oF and above Steak is brownish gray throughout Firm or hard to the touch
POULTRY INTERNAL TEMPERATURE CHART
Whole Chicken 165 oF Cook until the juices run clear Firm to the touch
Dark Meat 165 oF Cook until white throughout but still moist Firm to the touch
Breast Meat 165 oF Cook until white throughout but still moist Mostly brownish gray throughout Firm to the touch
Thigh, Wings and Legs 165 oF Mostly brownish gray throughout with a hint of pink in the center Firm to the touch
PORK INTERNAL TEMPERATURE CHART
Medium 150 oF Pink in the center
Well Done 160 oF and above Pork is uniformly white/brown throughout
Pork Ribs 180 -200 oF Pale white. Cook medium to well done
Raw Sausage 160 oF No longer pink
Sausage (Pre-cooked) 140 oF No longer pink

INDIRECT HEAT

Food Weight Main charcoal chamber Temperature in meat thermometer
Beef Roasts, Beef Brisket 3-4 lb. 1—11/2 hours 140 oF rare
Lamb Roasts, Venison 5-7 lb. 13/4 — 21/2 hours 160 oF medium
Large cuts of Game 7-9 lb 21/2 —31/2 hours 170 oF well done
Pork Roasts 3-4lb
5-8 lb.		 13/4 —21/2 hours
21/2 — 3 hours		 170 oF
170 oF
Pork/Beef Ribs Full grill 11/2 — 2 hours Meat pulls from bone
Pork Chops Full grill 3/4 ←11/4 hour Meat pulls from bone
Sausage Links Full grill 2—23/4 hours 170 oF for fresh sausage
Ham, Fresh 10 lb 3-4 hours 170 oF
Ham, Cooked All sizes 11/2—2 hours 130 oF
Chicken (Cut up or split) 1 - 4 fryers, cut-up or split 1—11/4 hours 180 oF/leg moves easily in joint
Chicken (Whole) 1 - 4 fryers 11/4—11/2 hour 180 oF/leg moves easily in joint
Turkey (Unstuffed) 8-12 lb 13/4 —21/2 hours 180 oF/leg moves easily in joint
Fish, small whole Full grill 1/2—3/4 hours Flakes with fork
Fish, filets, steak Full grill 1/4— 1/2hours Flakes with fork
Duck 3-5 lb. 1 - 1 3/4 hours 180 oF/leg moves easily in joint
Small game birds Full grill 3/4—1 hour 180 oF/leg moves easily in joint

For Your Safety

After unpacking and before every use, check whether there is any sign of damage. If there is any damage, please do not usethe grill and call customer service at 1-800-618-6798

This owner's manual follows the standards and regulations applicable in the USA. For other countries, please follow the country-specific directives and laws!

Please read this owner's manual before using the grill, to ensure safe and reliable use of this product. Failure to follow the instructions in this manual could result in bodily injury and/or property damage. Keep this owner's manual in a safe place and please provide this owner's manual along with the grill if you give it to someone else.


FIRE HAZARD
  1. Do not use indoors!
  2. Do not use spirit or petrol for lighting or relighting!
  3. Live coals and grill components can get extremely hot during use and can start fires, do not move the grill when in use!
  4. Set up your grill at least 3 feet (91 cm) away from any wall or surface. Maintain at least 10 feet (3 m) clearance to objects that can catch fire or sources of ignition such as gas cans, LP cylinders, vehicle fuel cylinders etc.
  5. Do not use this grill on or near combustible surfaces or structures such as wood decks, dry leaves or grass, vinyl or wood siding, etc.
  6. It is imperative that you have a fire extinguisher and first-aid kit handy in case of an accident or fire.
  7. Place the grill on an even, horizontal, secure, heat-resistant, and clean surface
  8. Ignite the charcoal only at a sheltered location.
  9. Fill the grill with a max 4.4 lb of charcoal for the chamber.
  10. Some foods produce flammable fats and juices. Clean the grill regularly preferably after each use.
  11. Only tip out the ash once the charcoal has completely burned out and cooled down.

DANGER: RISK OF BURNING AND ACCIDENTS
  1. This device is not intended for use by persons (including children) with limited physical, sensory, or mental capacities, or lacking experience, or knowledge. Such persons must be informed about the dangers of using the appliance and supervised by a person responsible for their safety
  2. Any modifications to the product may lead to large safety risk and are forbidden. Do not undertake any unauthorized modifications. In case of damage, repair, or other problems with the grill, contact our customer service at 1-800-618-6798, or send an email to service@royalgourmetusa.com
  3. Keep children and pets away from the appliance. Keep sufficient distance from the hot parts. The grill, the charcoal, and the grilled food can become hot during use. Any direct contact can result in serious burns.
  4. Always wear oven mitts or BBQ gloves when grilling
  5. Use only long-handled utensils with heat-resistant grips.
  6. Do not wear any clothing with wide sleeves while using this appliance.
  7. Use only dry lighters or special fluid lighters.
  8. Let the grill cool down completely before cleaning and/or placing in storage.

RISK OF EXPLOSION
Flammable liquids that are poured on the embers may cause flash flames or explosions.
  1. Never use flammable liquids such as petrol or spirit.
  2. Do not put pieces of charcoal soaked in flammable liquid onto the embers.

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 lose 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.

cautionCALIFORNIA 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

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