Char-Griller 2123 User manual

outEn's

tAlluAt

gfParts

tist Wlangler tr2lXt

d Assembly

and

Operating

lnstructions

d Recipes

d lccessories

Warnings

(Pager0)

The

BIG

Gdll

intheLittleBor! GUIDE

)

- AltD

GoALS

YOUGOOK

G0ituElilEllr

EASY

GLEAI{

UERSAIITIW

rillll{G

STOPS

r BURI|our

_ SERUE

toRE

PEOPTE

AIIOTIIER

WAY

T0s[ol(E

IIURABTE

. EUEil

HEAT

-efiore

nd*s

YERS

EASY

DUiiP

ASH

PA]I

ATTJUSTABLE

GRATE

PARTS LIST

Pliars

O<:

AND TOOLS REQUIRED

(ToolsNot lncluded)

and 7116"nutdriver *=@

ilote

Hadwarcbagmay

iHfH..,T"*[e

12Pcs. Push

WheelCap H

2pcs.

2 Pcs.forWheels

PARTS...-------..............DESCRlPTlOtil

1..............EASYDI.IP FFE GRATE

1.....--....-......-....-..@Ol(|t.lc

GRATES

't...--..-..-..........-._..............GR[.r

BODY

1........-"--.-....-.---.............HE4TGAUGE

2..-........-.-..---.-_................ct-E\4sPlt{s

2.-........--...-...-..-.HA|R@TTERPrits

1...."......-.....Und)FFr,tT t|At{)t-E

2...................-.........3/t'HEKBOLTS

2-.--.-.._-..-.--..-.._-..-..LOCK

WASHEF

2...........-....-..-.-_-_-...-.-114'

HF( M,TS

1...._.-_--_--..----.--.-.......-$tot(EsTAct(

2..-.-.-_.._-._..-......_......3,4'HE(BOLTS

2.....-..-._.-_--.-..-..-...-..-.1A'HD(NUTS

2......-......-.._....--.......-.LEGS

2.....-.........--..-..........-...L"EGS

4.--.....-..-..-..-."-.._....1

3,4'

HE(BOt_

4.-........-..-..-..-.-..-."......1/4'HE(

PARTS-......................DESCRPTION

2........-......... .WHEELS

1................... ......AXLE

1....................PUSH

ONWHEELCAPS

1................FRONT

SHELF

ASSEMBLY

2.........1O'FRONTSHELFSUPPORTS

4.......-...........3/4'HEX

BOLTS

& NUTS

2..........HANGERS

(FORF|REGRATE)

2......................................LEGBRACES

8................13/4'HEX BOLTS

& NUTS

1....................StDESHELFASSEMBLY

4...................."-._.-.---.-.1tt HEX

BOLTS

4......."..................-.......-l/4' HEXNUTS

PARTS......................DESCRIPT|ON

r..............................w4RMtNG

RACK

2..................................2'

HEXBOLTS

2...............................3/4'

HEXBOLTS

4.................................

1/4"

HEX

NUTS

1.............................

DAMPER

CTRCLE

....................".............3/4'

HEX

BOLT

2....-

-.........

"..........1/4'

FLATWASHER

1................................

LOCK

WASHER

1.................................".1/4'

HEXNUT

FTRST! ItOTOTRETURT

PnoDUGT

TosronE.

GlLt (9121 eggqzr fhis product

has

beenbuiltrothehighest

quatity

standards.

Callusshould

youhaveanyquestions

notaddressed

intheseinstructions,

orfor serviceinformation.

A AssElrBLY lxsrrrucrloils

Read

allsalety

warnings

and

instructions

caretully

before

assembling

and

operating

your

grill'

IMPORTANT

HINT

DONOT

TIGHTEN

ANY

NUTS

AND

BOLTS

UNTIL

GRILL

ISFULLY

ASSEMBLED'

(Estimated

Assembly

Time: 45minutes)

Assembly

requires

2people.

Get

another

person

Help.

Foreasiest

assembly

use

aHAMMER,

PLlERSand

a7/16"NUT

DRIVER.

N0TE:

Not

tighten

any

bolts

unless

inslructed

doso.

Tightening

loosoon

may

prohibit

parts

lrom

Fitting

together.

All

Hex

Nuts

should

beon

the

lnside

the

grill

unless

stated

olherwise.

Unpack

all

contents

inawell-cleared

and

padded

area'

2.Insert

one

L0NG

LEGinto

one

SH0RT

LEG.

See

Fig.

Repeat

thisstep

{or

the

other

L0NG

andSH0RT

LEG.

3.Attach

LEG

BRACESIo

the

outside

one

the

L0NG

and

SHORT

LEGassemblies

you

just

made'

See

Fig.

B.Use

two13i4"

hex

bolts

and

nuts

for

each

LEG

BRACE

but

only

finger

tight.

lnsert

all

fourcorners

the

BOTTOM

WIRE

SHELF

into

the

lour

holes

located

near

the

bottom

inside

the

four

LEGS.

See

Fig.G.

Next,

rotate

the

LEGS

upward

until

vertical.

lmportant:

Make

sure

the

two

Long

Legs

are

thesame

end.

5.Attach

the

other

end

the

LEG

BRAGESIo

the

corresponding

legs

using

13/4"

Hex

Bolts

and

Nuts

but

onlY

finger

tight.

See

Fig'

Gently

hammer

one

HUB

CAPto

one

end

the

RXtt.

StiOe

one

WHEEL

onto

theAXLE.

Insert

AXLE

through

the

holes

the

bottom

both

SH0RT

LEGS

Slide

second

WHEEL

onto

AXLE

then

gentlyhammer

thesecond

HUB

CAP

onto

AXLE.

insert

acotter

through

the

hole

ineach

end

the

axle

and

spread

the

tipof

thecotter

pin.

See

Fig'

7.Stand

the

GART/LEG

ASSEMBLY

upright.

Attach

the

bottom

half

ofthe

BODY

tothe

CART/LEG

ASSEMBLY

(make

sure

damper

ison

same

side

wheels)

with

four

13/4"

Hex

Bolts.

There

are

tvvo

holes

inthe

frontand

two

inthe

back

the

grill

BODY.See

Fig.

SHORT

LEG @

LONG

tEG

8. Attachtwo(2) 8" FRONTSHELF

BRACKETStothefront

edgeofBOTTOMHALFofgrill

body

usingtwo(2)

314'

Hex

BoltsandNuts

(with

thenuts

ontheinsideofthe

grill).

Attachthelong

W00DSLATS

totheFR0NTSHETF

BRACKETSandatthesame

timeattachtheFR0NT

SHELFSUPP0RT

BRACEStotheunderside

oftheouter

HolesoftheFBONT

SHELF

BRACKETS

withfor,rr

(4)1"

Carriage

BoltsandNuts. Attachtheotherend

oftheSupport

Braces

tothe

Grill

Body.Fig.

G. :

InsertSM0KESTACK

fromINSIDEthe

H00Dupthrough

thehole. Attachwith

two(2)

314'

hexbolts

withthenutson

theinside. Fig.H. Note:lt isnotnecessary

toremovethe

Stack

Damper.

10.lnsertHEATGAUGE

throughhole

inhood

(from

outside)

and

push

theSPLIT

RINGover

tabsonthesideofHEAT

GAUGE

frominside

thehood.

Attach

W000

H00DHANDLE

tothecenteroftheH00D

withtwo(2)314'

hexbolts,

lockwashers,and

hexnuts.

Fig.H.

Set

the

H000,

intheCL0SED

POS|T|ON,on

topofthe

bottom

Halfofthegrill

body. LineuptheHingeholesand

insert

theClevis

Pins.Thismayrequire

liftingupontheback

oftheHood. Then,carefully

open

thehood,makingsureto

not

lettheClevis

Pins

fallout,and

inserttheHairCotter

Pins

intotheClevis

Pins. Fig.

AttachtheDAMPERGIRCLE

toinsideofbottom

halfof

grillbody

witha 3/4"

Bolt.Thebolt

goes

thru

a Flat

Washer,

thru

theDamper

Circle,

thrutheGrill

Body,thruanother

Flat

Washer,

thruaLock

Washer,and

finally

attached

toaHex

Nut.

Thesmalltabon

theDamperCircleshould

protrude

outward. Fig. J. adi,,ar.hraHahdar

AdiustabloHanger

-/gnay neod

tospread

forbetter

fit)

BottomHaltof

GrillBody

AttachtoGrillBody

)'-.--

) L_-___L_1

'-r<g

^e.

qiSt ----_ _.

Bottom

12.

Catch

Tabs

Fire

Grate

___--_

Fronl

Support

Brace

Smokestack

(insert

frominside)

Damper

DamperCircle

11.

,-/-Hexeort-f P

Lock Washer

13. I

Clovis

AcornNut

14.

15.

Attach

SIDE

SHELFIo

the

four

(4)

holes

left

side

grill

with

1/2"

hexbolts

and

nuts.

Fig'

ATTACHING

WARMING

RACKS

PIV0T

B0LTS:On

eachEND

the

H00Djust

back

center,

insert

one

(1)

HEX

B0LT

(total

(from

outside

in)in

holes

(A)

with

HEX

NUTS

inside

H00D.Fig'

each

ENDof

the

LOWER

GRILL

B0DY4"

from

the

back

corner,

insertone

(1)

3/4"

HEX

B0LT(total

(flgm

outside

in)in

holes

(B)

with

HEX

NUTS

inside

ofGRILL

B0DY.

Fig.

M. /f

not

installWARM|NG

RACK

until

after

tightning

all

four

WARMING

RACK

PIVOT

B0LTS.

ATTACH

THE

WARMING

RACK'S(4)WIRE

L00P

HOLES,

located

the

WARMING

RACK'S

SlDESand

WIRE

LEGS,

over

the

four

(4)

PIVOT

B0LT$in

the

H00DandGRlLL

B0DY

Attach

leftside

first.

HintYou

may

flex

the

WIRE

LEGoutwards

fora

tighter

fit

and

center'

Fig.

16.

Tighten

ALL

nuts

and

bolts.

17.Place

FIREGRATE,

with

ADJUSTABLE

HANGERS

attached,

into

BOTTOM

HALFof

grill

body.

Fig.

L.Installthe

C()0K|NG

GRATES.

CONGRATULATI()NS,

ASSEMBLY

C()MPLETE!

2"Bolt&s.,-"

PivotLegWire

3/4

BoltCb.-..-

Hint:

Thepaperlabel

that

isaffixed

tothehood

ismoreeasily

removed

wh9.n

thehood

warm'

nnyiemaining

glue

residue

can

cleaned

off

with

aspray

lubricant

WD-40.

Please

Note,

Returns

Used

Grills.

GRILL

PREPARATION

OPERATING

INSTRUCTIONS

PLEASENOTE:

NORETURNS

ONUSED

GRILLS

,{\ neaA

altsafetywarnings

andinstructions

carefully

1 : \ Before

assembling

andoperating

yourgrill.

CureGRILL

prior

to your

initial-use

lqplotgg!_theinteriorandexteriorfinish

and

toprevent

unnaturalflavors

toyour

firstmeals.

(.A)

LightlycoatALLINTERIOR

SURFACES

(including

GRILLS,

GRATES,

ANDINStDE

OFBARRE[.)

with-vegeiable

oil(spray

vegetable

oiliseasiest

butdo not

usenearhot

coals

orfire). (B)

Build

a medium

sized

firb

thefire

grate. (C)

Aftercoalsash

over,spreadoutcoals,replace

cooking

grates,

close'lid

andheat

atapproximately

250Ffor

twohours. Re-coat

GRATESand

return

togrill

atapproximately200Ffor

twohours.You

canlightly

coatthe

exterior

of.the

grill

body

{while

warm)withvegetable

oil.Thiswillextend

the

life

ofthefinish,

muchlikewaxing

acar.

Your

GRILLwillthenbeready

lor use. NOTE:

Grillwilldrip

a lot

ofoilduringthis

process

and

forseveraluses-but

willslow

overtime.

NEVEREXCEED4OOBECAUSETHIS

WILLDAMAGETHEFINISH

AND

CONTRIBUTETORUST.PAINT

ISNOTWARBANTED

AND

WILLREQUIRETOUCH-UP.THIS

UNITISNOTWARRANTED

AGAINSTRUST.

2.ToSTARTFIRE

- stack

50-60

briquets

pyramid

andsaturatewithlighter

fluid

(DON'T

USE

GASOLINE).Light

coals

several

places,

closelidafterbriquets

ashoveror

_gray,

spread-themout

andstartcooking.

lfone'endburns

fasjer,

usetongs

tomove

coals

from

one

end

totheotherfor

even

heat. ALWAYSFOLLOW

CHARCOALANDLIGHTER

/i\ FLUIDMANUFACTURERS'INSTRUCT|oNS

ANDWARNINGS.

USE

0UTD00BSoNLyONNoNCoMEUST|BLE

SURFACE

l-.ljls' AWAYFRoM

W00D

AND

CoMBUSTTBLEMATER|AL.

3.Control

heatwith

amountandtype

ofFUEL,DUALDAMPERS

andADJUSTABLE

FIRE

GRATE.Adiust

GRATE

oneendat a time.Wood

burnshotterthancoals. More

airflowismoreheat.

4. For

noflare-ups,cookwithlidinthedown

position.

Addwater

soakedhardwood

chipsfora smokedflavor.

5.Suggestion:Screw3/4"'cuphooks

(not

furnished)onfront

ofthewood

shelftohangcooking

utensils.

6.Burn

outmay

berust

out. Ashesleftinbottom

toolong

holdmoisture

andrustthrough

anythickness

ofsteel.This

grill

ismade

ofsteel

and

cast

iron,which

WILL

RUST,

ESPECIALLYlFNOTPROPERLY

CABEDFOR

7.Donotuse

self-strtingcharcoal

asitwill

give

unnatural

flavor.Burnlighterfluid

completely

before

closing

lid.

8.Afterusing,coatvegetableoiloninterior

grates

andbaremetalwhilewarm

toreducerust. OntheEXTERIOR,

remove

ust

withwirebrushandtouchupwitha highheat

paint,

availableatmosthardware/auto

stores.

9.HINT:lfcast

iron

gratesget

caked,

put

theminself

cleaning

oven. They

comeoutlike

new,

butneed

re-seasoning.

10.

Youmayplace

a cotfeecanonbottomshelf

undertheholeinthegrill

tocatch

drippings.

11.HEAT

GAUGE

mayobtainmoisture,

whichwill

steamoutduringcooking.Gaugemay

becalibratedinoven.

12.Youmayfillunwanted

holeswithNuts

& Bolts

(Not

Provided).

N0TE:Smoke

will

escape

fromareasotherthanthesmokestack.

This

should

not

affect

your

cooking.

GRILLING

RECIPES

DIRECTMETHOD

STEAK

(&ALL

MEATS):

Cook

fooddirectly

above

coals. Generallyspeaking,

togrill

meats,

raisefireoratetohioh

position(hot)

andsear

for

oneminute

oneachside

withthelid

open

toseal

inTlavorand-.iuibes.

Theinlowerfire

grate

tomedium

position

withlidclosed

and

cooktodesiredoneness.Controlheat

with

dualdampersandadjustable

fire

grate.

BETTERBARBECUE:

Place

qrilled

meat

back

inthemarinadeforseveralminutesbefore

servino

- itwillbecometasiierandiuicier.CAUTION:Boilextramarinade

first

tokill

bactefia

remainingfromtherawmbat.

Cookino

witha MEATTHERMOMETERensures

foodisfullv

cooked.Insertintothickest

Dart

not'

touchini bone& allow

fiveminutestoreoister.Internaltemoeratures

forBIRDSshouldbd170to 180

andmelt shouldbe 14Oforrare,160m6diurnand170forwell

done.

GRILLING RECIPES(continued)

MARINATEDFLAI{KSTEAK

- Mixmarinadeingredientsinnonmetaldish.Letsteakstand

inmarinade

for

nolessthan

4hours

inrefrigerator.Brown

eachside

for

5minutes,butcentershould

remainrare.Cut

steakdiagonally

acrossthe

grain

intothinslicesbeforeserving.Grill

withfire

grate

inhigh

(hot)position

withlid

openorclosed.

MARfNADE:

1l2cupvegetable

orolive

oil,1/3cupsoysauce,

114

cup

redwinevinegar,2tbs.Lemon

juice,

tsp.Dry

mustard,1mincedclove

garlic,

1small

mincedonion,

1/4tsp

pepper.

QUAIL

D0VES

- Coverbirds

inltalian

dressing

(Good

Seasons

orKraft

Zesty),marinateovernight,

pour

offdressingandcover

with

TexasPeteHotSaucefor6hours.Wrap

birds

thickbaconsecuredbyatoothpick.

.Place

grill

- keep

turning

untilbacon

black.Grill

for20minutes.Sear

withlidopenand

lire

grate

inhigh

(hot)position

for1min

each

side

before

lowering

grate

and

closing

lid.

-OR

SMOKEby

placing

birdsincenterofGRID

withfireinboth

ends

ofFIRE

BOX.

KAB0BS

- Alternatingonskewersanycombination

ofmeat,onions,tomatoes,

greenpeppers,

mushrooms,zucchini,circularsliceof

corn-on-the-cob,

orpineapple.

Meatcouldconsistofchunksofshrimp,scallops,

lobster,chicken,sausage,

pork,

beef,etc.

Marinatethemeatinrefrigeratorforseveralhours.Grill

each

side

approximately

7minutesturningoccasionally

while

basting

withmarinade.Leaveasmall

amount

ofroom

between

pieces

inordertocookfaster.Grillwithlidupand

the

fire

grate

inthelowest

position.

See

marinaderecipeonlast

page. ,.6

IOB0BMARII{ADE:

Mix

'lcupsoysauce,

1/2

cup

brownsugar,

1/2

cup

vinegar,1/2cup

pineapple

juice,

2teaspoons

salt,

1/2teaspoon

garlic

powder

and

bringtoaboil.Marinate

beef

inmixtureaminimumof4 hours.

HOTD0GS

- Grillwith

lid

upand

fire

grate

inhigh

(hot)position

for

approximately

6minutes,

turn

every

fewminutes.

HAMBURGERS

- Mix

choppedonions,

greenpeppers,

salt,sear

3/4inch

patties

oneachsidewith

fire

grate

inhigh

position

for

atew

minutes.Lower

fire

grate

tomedium

position

and

grill

with

lid

down

toavoid

flare-ups.

Cookeach

side3to7minutesaccording

desired

doneness.Cook

ground

meatto150internallyoruntil

juice

runs

clear

(free

ofblood)for

prevention

ofEcoli.

Burgerscan

bebasted

withmarinadewhenturning

and/or

other

ingredientscanbe

mixedinwiththe

ground

beefsuchas

chilisauce

orpowder;

you

maymarinatebyallowing

tostand

inmarinadefor1

2hoursatroomtemperaturebefore

cooking;orletstand

incovered

dish

refrigerator

upto24hours.Bring

toroom

temperature

beforecooking,

See

meatmarinadeon

page

SHBIMP

(Peeled)

&Crayfish

- Place

onskewers,

coatwith

meltedbutterand

garlic

salt.Grill

4minuteson

each

sideoruntil

pink.

Cocktail

sauceoptional.

BAKED

PQTATQES

- Rub

with

butterand

wrap

inloil

and

cook

grill

with

lid

down

for

50minutes.

Turn

after25minutes

(no

needto

tumifsmoked).

Squeeze

lordoneness.

SWEETCoRN

11{

HUSKS

- Trim

excesssilk

fromendand

soakincoldsalted

water

t hour

before

grilling.

Grill25minutes

- tuming

severaltimes. {-

SWEEr

CoRN

flfFolL- Huskand

wash.Rub

withbutterand

season

withsaltand

pepper.

Wrap

eachear

foil >

and

grill

for30minutes

turningseveral

times

(no

needtoturn

ifsmoked).

GRILLED

VEGETABLES

- Slice

l/4" thickand

soak

inoliveoil

prior

togrilling

toprevent

burning.

Grill

for9minutes

eachside.

sroKilr ' REcrPEs

(wATEn

PAill

INDIRECTMETHOD

Pan

notincluded.Disposablebread

pan

isrecommended

SMOKE

BYCOOKING

SLOWLY

(See

chart

on page

for smokingtimes)

Youmay

wanttosearcertain

foods

before

smokingbyplacing

meat

directlyabovecoals

withLID

open

andFIREGRATE

inhigh

(hot)

position

for

several

minutes.

Addflavorsoaked

woodchipstothe

fire

and

add

1part

marinade,beerorwineto3 parts

water

tothe

drip

pan.

OPENING

THESMOKING

CHAMBER

WILLEXTENDCOOKING

TIME,

Cookinq

with

meatthermometer

ensures

foodisfullycooked.lnsertthermometer

into

thickest

part

noftouchingbone,

andallow

fiveminutestoregister.

Internaltemperature

forbirdsshould

be170"to 180'br whenleg

moveseasily

joint. Meat

shouldbecookedto internaltemperature

of140"

forrate,

160"

for

medium

and

170"

forwell

done.

ADDING

WATER

- Check

the

waterlevel

whencooking

than4 hoursorwhen

you

can't

hear

the

watersimmering.

Add

waterbymoving

meatoverand

pouring

waterthrough

GRILL

iNtO

WATER

PAN,

IFTHE

SMOKE

ISWHITE,

THEFIRE'S

RIGHT.

IFTHESMOKE

ISBLACK,

ADDSOME

DRAFT

SMOKED

TURKEY

- Empty

cavity

rinseand

pat

dry

under

the

back

and

tie

legstogether.

Place

incenter

foildrip

pan

water.St:tol-<q

tor..12

minutes

per L

:*r,,

with

paper

towel,tuck

wingtips

^:iT'." ofcookinq

qriddirectlv

above

W" tHBi

$lii'*i8lfi

!?l,B#ti",.

minut6s'per

pound

ifstuffed

allow

forexpansion.

best

results

(190"

internal).

position.

5)Close

lid

&control

heatwithdamp'ers

&adjustable

grate.

SMOKED

BAKED

HAM

- Fully

cooked

canned

hamorsmoked

and

cured

whole

hamorshank

orbutt

portion.

1)Place

water/drip

pan

onleft

sideof

fire

grate.2)Place

hotcoalsonright

side

(damper

end)

oifire

grate. Thecharcoal

basket

accessory

helpsconfine

coals

tooheside. 3)Placemeatabove

water

pan._

4)Place

fire

grate

inlovt

HAM

GLAZE:

1cupofliqhtbrown

sugar,

firmly

packed,

112cuporange

juice,

cup

honey,

combine

Sugar,

juice

and

honey.

Let

marinade

sit

foratleast

4 hours.

SMOKED

HOT

DOGS$TUFFED

- Slit

hotdogs

lengthwise,

within

1/4

inch

ofeachend. Stuff

6|1.!gG *{n cneese

and

relishand

wrap

inbd'con.

Flaceoncooking

grid

over

drip

pan

and

smokdl5-20 minutes

oruntil

bacon

iscrisp.

sroKlil' REGIPES

IWATER

PANI

Indirect

Method

(continued)

sMoKED

CHICKEN

PARTS

AND

HALVES

- Rinse

pieces

incold

waterand

pat

dry

with

paper

towels. Brusheach piece

withvegetableoil and season

to tastewith salt and

pepper. Brown

pieces

directly

above

coals

with lidopen andgratein highor

mediumposition

for severalminutes. Then place pieceson cookinggrate

directly

above

drippan. With

thegrate

inthelowposition,

cook

withliC

downfor

to60minutes

oruntil

done. Donot

usevegetable

oil

orsalt

and

pepper

ifusing

marinade.

SMOKED

VENISON:

Place

leg

ofvenison

ina container

6r"hefty

bag"

and

marinate

lor 2-4days,

turning

daily. Marinate

bacon

overnight

initsmarinade.

Remove

roast

from

refrigerator

atleastanhourbeforecooking.Season

generously

with

seasoned

salt

and

coarse

ground

black

pepper.

Wrap

1lb.Bacon

over

thetopoftheroast,andsmoke

20/25minutes

per

pound,

oruntiltender. Donot

overcook.

Venison

Ma1nade;

1cupBalsamic

orwine

vinegar,

1cupoliveoil,2 oz.Worcestershire,

1/2oz' Tabasco,

2 tbs.Season

All,1 to 2 chopped

jalapenos,

3 oz. Soysauce. Bacon

Marinade:

2 ox.Winevinegar,2 oz. Worcestershire,

4 dashes

Tabasco.

SMOKED

SHRIMP

& CRAYFISH:

Mixin a foil pan 112cup

butter,

twoclovesof crushed

garlic,

Tabasco,sliced

green

pepper,

1tblseach

ofmincedonions,

saltand

juices

fromone

lemon.Addshrimpand/

orcrayfish

andsmoke

45minutes.

SMOKED

VEGETABLES:

Turnips,

potatoes,

carrots,

okra,

mushrooms,

peeled

onions,

zucchini,

squash,

etc' Putinpan

andcover

withwaterandcook

forseveral

hourswhile

cooking

the meat. Or place

vegetables

on grill

andsmoke

for50

minutes,

either

wrapped

infoilor not.

SMOKED

FISH: Marinate

in brine

(1/4

cupdissolved

in 1 qt of water)or marinate

fishin 1 cup white

wine,1 cup soy

sauce

mixed

with1cuplemon

juice. Marinate

overnight

incovered

dish

inrefrigerator.

Letair

on rack20minutesbefore

placing

on Pamsprayed

grill. Smoke

25minutes.

SMOKED

SPARE/BACK

RIBS: Peeloff

tough

layerofskin

onbackside. Rub

allsurfaces

withseasoning.

Placeribsin

center

of gridabovedrip pan and smokeapproximately

1 'll2 hoursor until

meats

pulls

awayfrom bone. Bastewith

barbecue

sauce

during

last30 minutes.

CHICKENMARINADE: Combine112cupsoy sauce,1/4 cup vegetableoil, 114cup red wine vinegar,1 teaspoon

oregano,

1/2teaspoon

sweet

basil,

1/2teaspoon

garlicpowder

withparsley,

1/4teaspoon

pepper. Pouroverchicken

pieces

in nonmetal

dish. Coverand refrigerateovernight,

turningoccasionally.

Use marinade

to bastechicken

while

cooking.

MEATMARINADE:

Forsteaks,

chops,andburgers:Combine

q cupsoysauce,

2 coarselychopped

largeonionsand2

cloves

garlic

(halved)

inanelectricblender;

cover,

process

athighspeed

1minuteoruntil

mixtureisvery

smooth. Stir

114cup

bottle

gravy

coloring

(KitchenBouqetandGravy

Master)and

2teaspoons

BeauMondeseasoning

(or

substitute

teaspoon

MSGand1teaspoonseasoned

salt).

Allow

meattostand

inmarinadeatroomtemperature

for2 hoursor refrigerate

upto 24hours

inacovered

dish. Bring

meatto roomtemperature

before

cooking.

SH|SHKABOBMARINADE:

Mixl cupsoysauce,

112cupbrownsugar,

l12cupvinegar,

112cup

pineapple

juice,2

teaspoons

salt,

1/2teaspoon

garlic

powder

andbring

toa boil. Marinate

beef

inmixturea minimum

of4 hours.

Food Weight @r*

Side

Fire

Box

Water

Pan

Smokin' Temperature

MealThermometer

BeefRoasts,

Beef

Brisket

Lamb

Roasts,

Venison

Large

cuts

ofGame

Pork

Roasts

Pork/

BeefRibs

PorkChops

Sausage

Links

Ham,

Fresh

Ham,Cooked

Chicken

(Cut

orsplit)

Chicken

(Whole)

Turkey

(Unstuffed)

Fish,small

whole

Fish,

filets,

steak

Duck

Small

3-4lbs.

5-7lbs.

7-9lbs.

3-4lbs.

5-8lbs.

Full

grill

Full

grill

Full

grill

10lbs.

Allsizes

1-4fryers,

cutup

orsplit

1-4f

ryers

- 12lbs.

Full

grill

Full

grill

3-5lbs.

1-11/2hours

1314

- 2112nours

2112

- 3112

houts

1314

- 2112hours

2112

- 3hours

1112

- 2hours

314

- 1114hour

- 2314hours

- 4

hours

11/2-2hours

1-11i4hours

1114

- 1112nou(

1314

-2112hours

1/2

- 3/4

hours

1/4

- 1/2hours

- 13/4

hours

3/4

- t hour

- 5

hours

- 6

hours

7-10hours

- 6hours

- B

hours

- 6

hours

- 6

hours

- 5

hours

- 8hours

- 4hours

- 5

hours

- 6

hours

- I hours

- 3

hours

- 3

hours

- 6hours

- 5

hours

Full

140o

rare

160"medium

170"

welldone

170"

70"

Meat

pulls

frombone

Meat

pulls

frombone

170"

forlreshsausage

1700

1300

f t

80"

f tegmoves

easily

.ioinl

180"

/ legmoves

easily

joint

180o

/ leg

moves

easily

ioint

Flakes

withlork

Flakes

withfork

180"

/ legmoves

easily

ioint

180o

/ leq

moves

birds

IMPORTANT SAFETY WARNTNGS

READ

ALLSAFETY

WARNINGS

AND INSTRUCTIONS

CAREFULLY

. Use

caution

when

assembling

andoperating

your

grill

toavoid

scrapes

orcuts

fromsharP

edges.

. Do

notuse

gasoline,kerosene

oralcohol

for

lighting

charcoal.

Use

ofany

ofthese

orsimilar

products

cotlld

cause

explosion

possibly

leading

tosevere

bodily

injury.

. Keep

chibren

&pets

away

from

grill.

Supervision

necessary

anddo

not

leave

grill

unattended

when

inuse.Use

caution

when

moving

grill

toprevent

strains.

Keep

grill

least

'15

feet

lromany

combustible

material

(decks'

buildings,

fences'

trees,

bushes,

etc).

.Whenadding

charcoal

and/or

wood,use

extreme

caution'

. Never

move

grill

when

itisinuseor

when

contains

hotcoals

ashes.

. Do

not

placegrill

near

flammable

liquids,

gases

where

flammable

vapors

maybe

Present.

. Use

caution

since

flames

can

flare-up

when

fresh

airsuddenly

comes

incontact

with

fire.Whenopening

the

lid,

keephands'

face

andbody

safe

from

hotsteam

and

flame

flare-ups.

. Do

notexceed

atemperature

of400F. Do

notallow

charcoal

and/or

wood

toreston

the

wallsof

grill'Doingso

will

greatly

reduce

the

lifeof

the

metal

and

finish

yourgrill.

BEFORE

ASSEMBLING

AND OPERATING

YOUR GRILL

. Always

wearoven

mittstoprotect

hands

from

burns.

Avoid

touching

hotsurfaces.

.Whenopening

lid,

makesure

pushed

allthe

way

backso

restsagainst

the

lidsupport

brackets.

Useextreme

caution

hoodcould

fallback

toaclosed

position

andcause

bodily

injury.

. Close

lidand

alldampers

tohelpsuffocate

flame.

.Always

hold

anopen

lidfrom

thewooden

handle

toprevent

fromclosing

unexpectedlY.

. Never

leavecoals

and

ashes

unattended'

Before

grill

can

leftunattended,

coals

and

ashes

must

removed.

Use

caution

toprotectyourself

and

property.

Carefully

place

remaining

coalsand

ashes

anoncombustible

metal

container

and

saturate

completely

with

water.Allow

coalsand

water

remain

inmetal

container

hours

prior

todisposing.

.To

protect

against

bacteria

that

could

cause

illness,

keep

all

meatsand

refrigerated

and

thaw

inrefrigerator

ormicrowave;

keepraw

meatsseparate

fromother

loods;

washeverything

thatcontacts

raw

meats;

cook

thoroughly;

and

refrigerate

leftovers

immediately.

Cook

meats

medium

welldone.

THESE

WARNII.IGS

APPLY

ALSO

THE

"SIDE

FIRE

BOX"

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