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OPERATING THE GRILL
BURN IN PROCEDURE
When lit for the first time, the grill will emit a slight odour. This is a normal temporary condition caused by the
"burn-in" of internal paints and lubricants used in the manufacturing process and will not occur again. Simply
burn the grill on high for approximately ½ hour with the lid closed.
MAIN CHAMBER USE:
The charcoal tray has six positions in which it can oper-
ate, we recommend locking the charcoal tray in the up-
permost position, as close to the cooking grids as pos-
sible, for optimal performance. Temperatures can be
reduced by lowering the tray away from the food as de-
sired, and closing the intake vents.
CAUTION
Do not place hands inside grill when adjusting
charcoal tray. Keep hands and fingers away from
lifting mechanism at all times.
Preheating is recommended by operating the grill with
the lid closed for approximately 20 minutes. Coals are ready when they have a light coating of grey ash.
Food cooked for a short period of time (fish, vegetables) may be grilled with the lid open. Cooking with the lid
closed will ensure higher, more even temperatures that will reduce cooking time and cook food more evenly.
When cooking very lean meat, such as chicken breast, or lean pork, the grids can be oiled before pre-
heating to reduce sticking. Cooking meat with a high degree of fat content, may create flare-ups. Either trim
some fat or reduce temperatures to prevent this. Should a flare-up occur, move food away from flames,
reduce heat (reduce vent opening and lower charcoal tray). Leave the lid open.
As a general rule plan on using about 30 Briquettes to cook 1 pound of meat. If cooking for more
than 30 to 40 minutes additional briquettes must be added to the fire. When the weather is cold or
windy, you will need more briquettes to reach ideal cooking temperatures.
DIRECT COOKING:
Place food to be cooked on the grill directly over the heat. This method is generally used for searing or for
foods that do not require prolonged cooking times - hamburgers, steaks, chicken pieces, vegetables, etc.
The food is first seared to trap in the juices and flavor, and then the temperature is lowered to finish cooking
the food to your preference.
INDIRECT COOKING:
When cooking by the indirect method. Charcoal should be positioned, in the charcoal tray on the opposite
side in which you intend to place your food. The heat circulates around the food, cooking slowly and evenly.
Cooking in this manner is much the same as cooking in your oven and is generally used for larger cuts of
meats such as roasts, chickens or turkeys, but can also be used for cooking foods that are prone to flare
ups. Cooking in this method with lower temperatures and slower cooking times will result in tender foods
every time you grill.
ADDING CHARCOAL DURING COOKING:
Carefully open door located on front of base. Use caution since flames may flare up when coals come in
contact with fresh air. Stand back a safe distance and use long heat-resistant handle cooking tongs to add
additional charcoal briquettes.
Warning: Never add charcoal starter fluid to hot or warm coals, once charcoal is ignited no more fluid is
required.
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