Table of Contents
Advertisement
ASSEMBLY INSTRUCTIONS
7
10
10
5
Before assembly read
instructions carefully.
This unit is heavy. Do not
assemble without assistance.
Tools needed for assembly:
Adjustable Wrench
Phillips Head Screwdriver
Assemble grill on a clean, flat
surface.
CAUTION: Use caution during the
assembly process.
9
Some components are heavy.
STEP 1
Pay close attention when
assembling grill legs. Right legs
are shorter.
Insert right short leg (9) and left long
stationary leg (10) into leg connector
(7) as shown.
Repeat step 1 to assemble second set
of legs.
STEP 2
Steps 2-3 require assistance. Get a
helper!
Insert storage shelf (11) into holes of
assembled grill legs as shown.
9
STORAGE SHELF
INSERTION HOLE
11
SAFE STORAGE AND MAINTENANCE
• Inspect all hardware tightness and assembled parts on a regular basis to ensure grill is in safe
working condition.
• ALWAYS allow grill to cool completely before handling.
• ALWAYS empty charcoal grates after use only when ashes have completely cooled.
This will help prolong charcoal grate life.
• Clean grill, including special surfaces such as cooking grates with mild cleaning
agents. Wipe outside of grill with damp cloth. DO NOT use oven cleaner.
• ALWAYS cover and store cold grill in a protected area.
• Indoor storage of grill is permissible only if the charcoal has burned to a complete
ash AND is cold. Remember to remove cold ashes before storing.
• Grill is made of steel and may rust over time. If rusting occurs on outside surfaces,
clean area with sand paper or steel wool, then cover with heat resistant paint.
• If rusting occurs on the inside surface of grill, clean area with sandpaper or steel
wool, then coat with cooking oil.
• NEVER USE PAINT ON INSIDE SURFACES OF GRILL
FREQUENTLY ASKED QUESTIONS
Q: The paint finish inside my lid is peeling. What can I do?
You are seeing a deposit of grease and smoke that collects during normal use that resembles
paint. These carbon deposits are non-toxic, but you may want to regularly remove the
build-up. Remove build-up using a brass or stiff bristle brush before grilling. Future build-up can be
avoided by simply wiping the grill lid while slightly warm with a mild soap-and-water solution.
Q: When can I put my meat on the grill?
Grill is ready for use when charcoal is ashed over and no visible flames are present.
Q: How do I regulate the heat on my grill?
Adjusting the air dampers will increase and decrease airflow and heating. Open air dampers to
increase heat and airflow. Close air dampers to decrease heat and airflow.
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
* United States Department of Agriculture
145°F (63°C)
160°F (71°C)
160°F (71°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
18
Advertisement
Table of Contents
