Charcoal Grilling In Review

Lighting Your Grill

•Before cooking for the first time, we recommend burning on high for 30 minutes with the lid and base vents fully open. This will burn off any lubricants used in the manufacturing process.

•Fully open the vent on the lid and base each time you light your grill.

•Ensure the ash pan is cleaned out from the previous use and then re-install.

•The grill can be used either with our without the center air deflector. The deflector will ensure more even temperatures and will slow the rate of burn in the center of the grill.

•Use either the Ultrachef Charcoal Starter (not included) following the instructions included in the manual, or place lighter cubes or lightly crumpled newspaper on and around the air deflector. Place the charcoal in a cone shaped pile in the center of the unit (direct cooking method) or the optional charcoal baskets (indirect method).

•Once fully lit, close the lid and allow the charcoal to burn until it is covered in a light grey ash (approximately 20 minutes), arrange the charcoal using tongs with heat resistant handles according to the cooking method you are going to use.

•Starter fluid can be used to light the charcoal, but it is not the preferred method. It can be messy and may leave a chemical taste on the food if not completely burned off prior to cooking. Once lit, never add additional starter fluid to the grill. Store the bottle at least 25ft (7.6m) away from the grill when operating.

•Additional smoke flavour can be achieved by adding smoker chips which are available in a variety of flavours through your Napoleon dealer.

Cooking With Your Grill

•We recommend preheating the grill by operating it with the lid closed for approximately 20 minutes. The coals are ready when they have a light coating of grey ash.

•As a general rule plan on using about 50 briquettes to cook 2 lb. (1kg) 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.

•Use caution when adding charcoal to the grill. Flames may flare up when coals come in contact with fresh air. Stand back a safe distance and use a long-handled heat-resistant cooking tongs to add additional charcoal briquettes.

•Lid vents on a covered grill are usually left open to allow air into the grill. Air increases the burning temperature of the coals. You can regulate the grill’s temperature by moving the vent slide to the right or left.

•Allow food to cook with the lid closed. Every time the lid is removed, the temperature drops. This leads to lower temperatures and longer cooking times.

•Closing the vents either partially or completely will help to cool down the coals. Do not completely close the air vents and the lid vent unless you are trying to cool down or extinguish a flame.

•The cooking grid can be oiled before preheating to reduce sticking.

•Use a meat thermometer to ensure foods are adequately cooked.

Grill Clean Up

•Close the grill lid and all vents to extinguish fire.

•Always allow the grill to cool completely before handling.

•Never leave coals and ashes in grill unattended. Make sure coals and ashes are completely extinguished before removing.

•Use a metal spatula or scoop to remove remaining coals and ashes from grill. Place them in a non-combustible metal container and completely saturate with water. Leave in container an additional 24 hours before disposing.

•Use a brass wire brush to clean loose debris from the bowl and the insides of the lid.

•Wash the inside of the grill with a mild detergent and water. Rinse well with clear water and wipe dry.

•Porcelain enamel components must be handled with additional care. The baked-on enamel finish is glass-like, and will chip if struck. Touch-up enamel is available from your Napoleon Grill dealer.