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OPERATING THE VENTS:
Vents on a covered grill are usually left open to allow oxygen into the
grill. Oxygen will increase the temperature of the coals. You can regu-
late the grills temperature by adjusting the vents. This can be accom-
plished by sliding the vent slide to the right or left. Closing the vents
either partially or completely may help to cool down the coals. Do not
completely close air vents and lid unless trying to cool down or suffo-
cate a flame.
REAR CHAMBER USE (ROTISSERIE BURNER):
Only install rear chamber when using.
Remove the warming rack prior to use. Cooking grids should also be removed if they interfere with the
rotisserie. Ensure rear chamber is installed on brackets located inside hood prior to lighting. The rear burner
is designed to be used in conjunction with the rotisserie kit (included with rear burner units) available from
your dealer. See the rotisserie kit assembly instructions. To use the counterbalance, remove the rotisserie
motor from the grill. Place the spit with meat being cooked across the hangers inside the grill. The meat will
naturally hang with the heavy side down.
Tighten the counterbalance arm and weight, so that the arm is facing up. Slide the counterweight in or out to
balance the load, and tighten in place. Re-install the motor and begin cooking. Place a dish underneath to
collect drippings for basting and naturally delicious gravy. Basting liquid may be added as required. Keep the
lid closed for best results. Your roasts and fowl will brown perfectly on the outside and stay moist and tender
on the inside. For example, a 3 pound chicken on the rotisserie will be done in approximately 1½ hours on
medium to high.
To add additional charcoal briquettes during cooking stand back a safe distance and use long heat-resistant
handle cooking tongs.
Warning: Never add charcoal starter fluid to hot or warm coals, once charcoal is ignited no more fluid is
required.
CHARCOAL COOKING GUIDE
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. For
instantaneous searing the charcoal tray can be set to its uppermost position, yet the tray can also be
lowered for slower cooking. 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.
6
CLOSED
VENT SLIDER
OPENED
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