Starting a Fire For Grilling Grill Cooking

STEP 1. Open the Hood and the Slide Vents.

STEP 2. Remove the Cooking grids. Make sure the Drip Pan is pushed all the way in.

STEP 3. Place about five pounds of charcoal (72- 75 briquettes) on the Charcoal Grate. Make a pyramid shaped stack near the front of the Charcoal Grate. (See Illustration Starting A Fire.)

STEP 4a. For regular charcoal or wood, apply the lighter fluid, following the container instructions. Let the lighter fluid soak in for approximately one minute.You may use an electric fire starter; just leave off the lighter fluid and follow manufacturer's instructions on the container).

STEP 4b. For instant light briquettes, do not use lighter fluid, an electric fire starter solid, or chimney starters. The starter accelerant is blended into the briquettes and will cause flame-ups, unpleasant fumes and odors.

STEP 5. Carefully light the charcoal and let it burn for about 30 minutes or until it is covered with a light gray ash. Do not close the hood.

STEP 6. Using long-handled tongs and barbecue mitts, spread the charcoal out inside the Charcoal Holder. Leave about one-half inch of space between each piece of charcoal. This will help to avoid flare-up from the meat drippings and more even heat for grilling. (See Illustration For Grilling.)

STEP 7. You may begin cooking by placing the grids in the grill and food on the grids. Then close the hood for smoke cooking.

STARTING A FIRE

FOR GRILLING

GRILL COOKING

To reduce the risk of serious bodily injury or death:

·Avoid burns from the hot air and steam trapped inside, by opening the hood carefully when grill roasting.

·Avoid burns by using barbecue mitts and long handled tongs when placing wood chips or chunks on the charcoal and for handling the Cooking Grids when they are hot.

·If flare-ups occur, close the vents for at least one minute to stop flare-up. Do not use water.

·Do not cover more than half (50%) the cooking area if using griddle plates. Full coverage of cooking area will cause overheating below the plates and could damage the grill or cause a possible hazard.

1)Cooking on the Grids is heated by the burning charcoal underneath. The natural food juices from the juices fall onto the hot Charcoal and vaporize. Rising smoke bastes the food, giving it that unique barbecued flavor.

Leave the Slide Vents open for the most heat. Close the vents partially to lower the heat. It takes a few minutes for the charcoal to react to the vent adjustment.

Leave the hood open for "Texas Style" open air barbecuing. Close the hood for "Smoker" cooking or when you want to hold in all the heat.

2)Smoking: For true smoke flavor, use chips or chunks of

wood from nut or fruit trees such as hickory, walnut, cherry or apple. Soak the chips in water overnight so they will not burn when you put them on the charcoal.

After you get the fire started, put the soaked chips on top of the hot charcoal. Place the meat on the grid or rotisserie spit and close the hood.

Continue adding chips while the meat cooks to maintain the appropriate amount of smoke. Smoking is a very slow process. Therefore, allow plenty of cooking time.