Grilling In Cooking Chamber
Metal Bucket (not included)
Grease
Hole
Step 15
For large cuts of meat, allow approximately one hour of cooking time per pound of meat. Always use a meat thermometer to ensure food is fully cooked before removing from smoker.
Step 16
Allow smoker to cool completely, then follow instructions in the
WARNING: A metal bucket must be placed under the grease hole at all times to catch grease and/or ashes. Check grease level in bucket often. Empty or change grease bucket when w full. Use extreme caution as bottom of cooking chamber, container and contents will be hot.
Step 1
Remove cooking grills from cooking chamber and set aside. Place charcoal grate in bottom of cooking chamber.
Step 2
Follow instructions below carefully to build a fire in the cooking chamber. You may use charcoal and/or wood as fuel in the Cimarron Deluxe (see “Adding Charcoal/Wood During Cooking” section of this manual).
If using a Charcoal Chimney Starter, follow all manufacturer’s warnings and instructions regarding the use of their product. Open the firebox air vent approximately 1" to 2" and smokestack damper halfway. Carefully place 8 to 10 pounds of hot coals in center of charcoal grates in cooking chamber. Using long cooking tongs, carefully spread briquets evenly on the charcoal grates, one to two layers thick.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 5.
If you choose to use charcoal lighting fluid, ONLY use charcoal lighting fluid approved for lighting charcoal. Do not use gasoline, kerosene, alcohol or other flammable material for lighting charcoal. Follow all manufacturer’s warnings and instructions regarding the use of their product. Place 8 to 10 pounds of charcoal in center of charcoal grate in cooking chamber.
WARNING: Never use charcoal that has been
lighter fluid as a flash fire may occur. Use only a high grade plain charcoal or charcoal/wood mixture.
Step 3
Saturate charcoal with lighting fluid. With lid open, wait 2 to 3 minutes to allow lighting fluid to soak into charcoal. Store charcoal lighting fluid safely away from the grill.
Step 4
Fully open the firebox air vent and smokestack damper. Stand back and carefully light charcoal. With firebox and cooking chamber lids open, allow charcoal to burn until covered with a light ash (approximately 20 minutes). Charcoal lighting fluid must be allowed to completely burn off prior to closing firebox and cooking chamber lid.
WARNING: Failure to do this could trap fumes from charcoal lighting fluid in grill and may result in a
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