Napoleon Grills PRO22K-LEG manual Charcoal Cooking Guide, Charcoal Grilling Chart

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Charcoal Cooking Guide

Charcoal is the traditional way of cooking that we are all familiar with. The glowing briquettes emit infra- red 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. 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. Use a meat thermometer to ensure foods are adequately cooked.

Charcoal Grilling Chart

Food	Direct/Indirect Heat	Cooking Time	Helpful Suggestions
Steak	Direct heat	6-8 min.– Medium	When selecting meat for grilling, ask
1 in. (2.54cm) thick			for marbled fat distribution. The fat
			acts as a natural tenderizer while
			cooking and keeps it moist and juicy.
Hamburger	Direct heat	6-8 min.– Medium	Preparing hamburgers to order is
1/2 in (1.27cm) thick			made easier by varying the thickness
			of your patties. To add an exotic taste
			to your meat, try adding hickory-fla-
			vored woodchips to the charcoal.
Chicken pieces	Direct heat approx 2 min.	20-25 min.	The joint connecting the thigh and
	per side.		the leg from the skinless side should
	Indirect heat for the		be sliced 3/4 of the way though for
	remaining 18-20 min.		the meat to lay flatter on the grill.
			This helps it to cook faster and more
			evenly. To add a trademark taste to
			your cooking, try adding mesquite-
			flavored woodchips to the charcoal.
Pork chops	Direct heat	10-15 min.	Trim off the excess fat before grilling.
			Choose thicker chops for more tender
			results.
Spare ribs	Direct heat for 5 min.	1.5-2 hrs.	Choose ribs that are lean and meaty.
	Indirect heat to finish	turning often	Grill until meat easily pulls away from
			the bone.
Lamb chops	Direct heat	25-30 min.	Trim off the excess fat before grilling.
			Choose extra thick chops for more
			tender results.
Hot dogs	Direct heat	4-6 min.	Select the larger size wieners. Slit the
			skin lengthwise before grilling.

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