Napoleon Grills M605RBCSS 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 infrared 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,
1 in. thick			ask 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
1/2 in. thick			is made easier by varying the
			thickness of your patties. To add
			an exotic taste to your meat, try
			adding hickory-flavored woodchips
			to the charcoal.
Chicken pieces	Direct heat approx 2 min.	20-25 min.	The joint connecting the thigh
	per side.		and the leg from the skinless side
	Indirect heat for the		should be sliced 3/4 of the way
	remaining 18-20 min.		though for 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
	Indirect heat to finish	turning often	meaty. 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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