Operating and Maintaining Your Charcoal Grill

ASSEMBLY INSTRUCTIONS

To reduce the risk of a cut, pinching or other bodily injury:

·Wear protective gloves when handling parts or cleaning parts that could have sharp edges.

·Be careful while folding and unfolding the Grill Legs.

Hood Latch

STEP 1) Lock Hood and		STEP 2) Lay the Grill on its
Bowl with the Hood Latch.		side in the grass or a soft area.

PREPARATION FOR ASSEMBLY: Note: This Grill is pre-assembled. Unlock Hood Latch. Remove Cooking Grid and Owner's Manual from grill. Make sure there are no loose parts before discarding any packing materials. Note: Before using your grill, read the instructions in this Owner’s Manual. For easier set-up and assembly, follow instructions of each step in the order they are written as you look at the illustrations.

STEP 3) Swing Pivot

Latch away from the

Leg Crossrod.

	STEP 4) Swing
Leg	Legs out.

Crossrod

Safety Latch

Fixed Leg

Bottom BowlHook

Bracket

STEP 5) Grasp the Fixed Leg. Push it toward the Bottom Bowl Bracket and Safety Latch allowing the Fixed Leg Hook to engage all the way.

STEP 6) Reach for the Bowl Handle underneath. Rotate Grill upward until Grill is upright on floor.

STEP 7)

Unfold

Side

Table

Use a high quality hardwood charcoal to make sure you get a good fire. Charcoal briquettes made from maple, oak, birch or elm woods will burn clean with very little smoke and without unpleasant odors.

OPERATING AND MAINTAINING YOUR CHARCOAL GRILL

STEP 1. Open the Hood and all the Vents. Remove the Cooking Grid. Make sure the Fire Grate/Ash Pan is in place. Place about three pounds of charcoal (45-48 briquettes) on the Fire Grate/Ash Pan. Make a pyramid shaped stack near the front of the grill.

STEP 2. 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; how- ever just leave off the lighter fluid and follow manufacturer's instructions on the container.

For instant light briquettes, DO NOT use lighter fluid, an electric fire starter, solid or chimney starters.

STEP 3. Carefully light the charcoal and let it burn for about 30 minutes or until it is covered with a light gray ash.

STEP 4. Using long-handled tongs and barbecue mitts, spread the charcoal out over the Fire Grate/Ash Pan. Leave about one-half inch of space between each piece of charcoal. This will help to avoid flare- up from the meat drippings and produce more even heat for grilling.

STEP 5. FOR INDIRECT COOKING... such as roasting large pieces of meat on the Grid, use or make a pan about an inch larger all around than the piece of meat to catch the drippings. Put the pan directly under the meat and surround it with charcoal. Most indirect cooking takes a long time.

STARTING A FIRE

FOR GRILLING

INDIRECT

1)Cooking on the Grids: Use barbecue mitts for handling the Cooking Grid. For SLOWER cooking, shift the Cooking Grid toward the rear and into the upper Grid Bracket slots. For FASTER cooking, shift the Cooking Grid toward the front and into the lower Grid Bracket slots.

When you have finished cooking, you can remove your food while still on the Cooking Grid. Place the Cooking Grid on a counter or table. The foot rests will not allow your food to touch the table top or counter surface. Do not set the hot grid on surfaces that will melt or scorch.

2)Adjustable Draft: Leave the Hood and Bowl 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.

3)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. Raise the Grid to the highest position and adjust the Vents for low heat. 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.

4)Flame-up: Close all the Vents for at least one minute to stop flame-up. You do not have to use water.

CLEANING THE GRILL

SIDE TABLE USE

STORAGE

Regularly clean grill between uses and before storage.....

1)Fire Grate/Ash Pan, Cooking Grid-Brush or scrape any residue from the Pan. Use a detergent and hot water solution just as you would for any cooking equipment. A stiff brush may be helpful in removing heavy grease or deposits.

2)Grill Hood/Bowl and Side Table-Dampen a cloth in hot water and a detergent solution. NOTE: Do not use oven cleaner or abrasive cleaners on your grill. This may cause damage to the paint finish.

3)After each cooking session, close the Hood.

4)Close the Vents and allow the charcoal to die down.

5)Wait until the grill is cool.

6)Wait until the charcoal has cooled, lift out the Fire Grate/Ash Pan and dispose of the ashes. You can save the larger pieces of coal for use next time you cook.

To reduce the risk of personal injury or property damage from fire, tipping or collapse:

·Do not overload side table. Max. capacity 5 lbs / 2.3 kg

·Do not let objects overhang edge of side table.

· Do not place flammable objects on side table.

·Do not place hot objects on side table.

·Do not move grill using handle of side table.

·Do not move grill with objects on side table.

·Do not close side table while grill is hot.

·Do not remove side table from grill.

To reduce the risk of serious bodily injury or death:

· Do not store a charcoal grill while it is hot.

· Store your charcoal grill in a cool dry place.

· Do not store charcoal and lighter fluid

indoors.

· Store out of the reach of children.

· Do not store additional charcoal and lighter

fluid under or near the charcoal grill

while it is hot.

· To avoid a fire or explosion, do not store

charcoal or lighter fluid near a heat source.

· Always cap the lighter fluid when not in use.

7)If rust appears on your grill, clean and buff the affected area with steel wool. Touch up bare metal with a high heat paint specified for barbeque grills. Follow paint manufacturer’s instructions for use.

STORAGE AND TRANSPORT

1)Remove the Cooking Grid. Rub with a coat of light cooking oil and wrap with aluminum foil. Store wrapped Cooking Grid back into the grill. You may also wrap the Fire Grate/Ash Pan in aluminum foil or just leave it alone.

2)Store Charcoal and lighter fluid away from the grill.

3)After you have cleaned your grill, store it in a clean, dry area. If you store your grill outside, close the top vent to keep the rain out but leave the bottom vents open. You may hang the Grill on a wall with the Fixed Leg Hook or lean it up against a wall.

4)Place a grill cover over the grill and store it outdoors if possible. It may be stored indoors only if the charcoal and lighter fluid are stored separately and outdoors.

5)Before next use, remove aluminum foil from Cooking Grid and Fire Grate/Ash Pan and reinstall in grill.

To reduce the risk of injury or parts falling out during transport:

·Make sure legs are folded and locked and hood and bowl is latched securely.

Transport your grill by holding the bowl handle (FIG. A).

Lean your grill against a wall resting on the fixed leg caps (FIG. B). Hang on the side of a wall (FIG. C). Hang it under the folded legs.

DO NOT HANG GRILL BY THE BOWL HANDLE

FIG. A

FIG. B

FIG. C

P/N 03.5826.03 20100818