Summary of Contents for German Grill B1
- Page 1 B1 Charcoal Grill Assembly, Use and Maintenance DO NOT OPERATE YOUR GRILL UNTIL YOU HAVE READ THIS GUIDE 505-00200 Rev A 2009-02...
- Page 2 German Grill products are not intended for use in medical, lifesaving or life sustaining applications. German Grill customers using or selling German Grill products for use in such applications do so at their own risk and agree to fully indemnify German Grill for any damages resulting from such improper use or sale.
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Page 3: Table Of Contents
Table of Contents 1. SAFETY & GENERAL INFORMATION ..........III 1.1. Table of Precautions ................ iii 1.2. Table of Warnings ................iv 1.3. Table of Dangers ................v 1.4. Warranty ..................vi 1.5. Patents and Trademarks ..............vi ... -
Page 4: Safety & General Information
FligħtTransport Installation Guide Safety & General Information Contacting German Grill Offices Sales/Service: 5833 Ewing Ave S, Edina, MN 55410 Shop: 1511 Marshall St NE, Minneapolis, MN 55413 Customer Support Toll Free US: ......(888) 261-5740 International: ....+1 (952) 920-9965 Fax: ........ -
Page 5: Table Of Warnings
Get someone else to help you when you assemble or move the grill. Some of the components are heavy and awkward for one person to handle. We don’t want you to hurt yourself or damage the equipment. Caution Open the cover when you light the charcoal. The cover should be open and the cooking grate should be flipped up or completely removed while the charcoal is lighting. -
Page 6: Table Of Dangers
FligħtTransport Installation Guide Safety & General Information 1.3. Table of Dangers Never, ever, (EVER!) use a charcoal grill indoors or in any enclosed space. The fumes from the burning charcoal can make you very ill or even kill you if they build up to high levels. -
Page 7: Warranty
German Grill Customer Service or go to our website www.germangrill.com/support/downloads for additional information or to obtain a copy of the Warranty Agreement. 1.5. Patents and Trademarks German Grill is a registered trademark. Patents are pending on all technologies used in this grill. -
Page 8: Overview
2. Overview 2.1. The grilling system The grill is designed to solve the three biggest issues most people have with using charcoal for grilling: lighting, adjusting the heat, and cleaning up. Lighting the charcoal. You light the charcoal (or wood) with no smelly starter fluid, no red hot chimneys, or any other crude methods. -
Page 9: The Mechanical Components
3. The mechanical components Your grill is an engineered system of components. Here are diagrams of these components with their functions explained: Figure 3-1: Major components of the grill 3.1. Cover The cover is hand-finished stainless steel with a large vent to control airflow while barbecuing. The professional quality 750°... -
Page 10: Coal Basket
Never drop the cooking grate from its upright position. Lower it slowly. The grate is heavy. If you drop it on your fingers you can hurt yourself. Warning Remember to lower the cooking grate into position before you try to close the grill cover. It makes a terrible noise if you do it the other way. -
Page 11: Vents
3.5. Vents The lower vent controls the convective heat transfer and airflow past the food. The top vent has much less affect on this than the lower vent. It is more effective to control the incoming supply of air, not the rate that it exhausts through the top. -
Page 12: Paper Door, Grate, And Starter Chimney
3.7. Paper door, grate, and starter chimney This is the key to lighting your charcoal inside the grill. After you lower the coal basket and add your charcoal, place crumpled newspaper into the lighting chimney through this door. Light the paper with a match or lighter and your charcoal will be hot in 15 or so minutes. - Page 13 Burn a full load of charcoal in your new grill before you cook any food on it. This will set the ceramic coating and burn off any oil or residue from the manufacturing process. Caution 505-00100 Rev A...
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Page 14: Operating Instructions
4. Operating Instructions 4.1. Theory of the grill Grilling, at its most fundamental level, is simply trying to control the transfer of heat from charcoal to food. But this happens in a very complex way because of the interaction of fire, smoke, hot air and hot metal. -
Page 15: Lighting The Charcoal
4.2. Lighting the charcoal It is fast and easy to light the charcoal inside the grill. Follow these steps and you will be grilling in no time. There is a short video explaining the lighting process on our website www.germangrill.com The coal basket should be Open the front access door, resting fully on the bottom of... - Page 16 For example, you can spread Once the coals are hot, you the coals evenly across the can arrange them in any pattern coal basket to grill steaks or that you choose. seafood. You can leave coals where they are and you will have a perfect two-level fire for classic barbecuing with the cover closed.
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Page 17: Controlling The Heat
4.3. Controlling the heat The charcoal fire is contained in a movable basket under the cooking grate. The entire bed of coals is raised and lowered with a lever on the side of the grill. You don't have to turn cranks, move the food or reset the grate to a different notch. -
Page 18: Two-Zone Grilling
4.4. Two-zone grilling The grill is designed to be versatile and can be configured for direct grilling, barbecuing, smoking and many other configurations. You can fire up as much charcoal as you need—up to 200 briquettes will fit in the coal basket—but watch it, that's a lot of heat! Figure 4-1: Two-zone grilling setup Classic two-zone grilling. -
Page 19: Grilling For A Crowd
• Move it to the right side to rest and reabsorb juices. The drip pan under this side keeps things clean. Keep flipping it as it rests. • Then back to the cutting board for carving and service • Meanwhile another cutting board of meat is on its way from the kitchen. •... -
Page 20: Barbecuing
4.7. Grilling, Barbecuing, Smoking, and Broiling: Here's how the various cooking methods seem to relate to the German grill. Grilling. Direct heat, expensive meat, constant attention. You should use a fairly large load of charcoal (lighting chamber full to the top) and after the light, spread the coals evenly under the cooking grate. - Page 21 It fits nicely into the rear of the coal basket. Smoking. Lowest heat, cheaper meats, low maintenance. You can "smoke" on the German grill. We use a technique where we light one end of a chain of charcoal and it burns at a low smoky rate for up to three hours like a cigar.
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Page 22: Maintenance
5. Maintenance 5.1. Cleanup Cooking grate. Do not use sharp objects or abrasives. Remember that the grate is a solid chunk of stainless steel. It will not rust or corrode—no matter what it looks like. And when it's at 800 degrees while you are grilling, it's absolutely sterile.
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