OPERATION
IMPORTANT!
Initial Use: The first time you use your Broilmaster Charcoal Grill, keep the cooking temperature between 350 to 400 degrees maximum. This will season the paint and set gasket glues properly. Let burn for at least 60 minutes at 350 to 400 degrees to burn off any manufacturing oils and paints before placing food on the grill. Never use grill without ash pan in place.
Lighting Instructions
1.Follow the instructions below to build a fire. You may use charcoal briquettes or Broilmaster recommends quality Broil- master Premium Natural Hardwood Lump Charcoal for a lon- ger, hotter burn with less ash and more flavorful wood taste.
2.Make sure the ash pan is clean to start. Open lower door and slide out ash pan. Dispose of ashes in an approved metal container as described in the safety section. Do not remove hot coals. Replace the ash pan, close and latch door.
3.Filling Charcoal Tray
•Full Firebox Tray: Pile the charcoal in a pyramid shape on the charcoal tray with enough charcoal so when spread out it is not higher than tray sides but covers the entire charcoal tray (about 5 to 7 pounds). Never let charcoal burn against the casting sides of the grill, it could damage the grill casting. Use this for larger amounts of food cooking over the entire area, hotter cooking tem- peratures, or longer cooking times.
•Half Firebox Tray: Pile the charcoal on one side of the charcoal tray with enough charcoal so to cover half of the charcoal tray but not higher than tray sides when spread out (about 3 to 4 pounds). Use this for smaller amounts of food, when cooking at milder temperatures or indirect cooking. Use the Broilmaster firebox divider (sold sepa- rately) to cook on one small section of your grill.
(Divider Accessory Shown)
Figure 16
Place the divider between the grates and in the holding tabs on the frame. This will separate the firebox in half for better control. Note: Divider must be removed to slide out ash tray.
4.Fully open both lower air intake vents.
5.With the lid open and the charcoal piled in tray, use natural charcoal starter cubes, a charcoal chimney start or an electric charcoal starter. Always follow the manufacturer’s warnings and instructions. Do not use lighter fluid (it will void the warranty).
6.After coals have been lit for about seven to ten minutes, or when several coals are burning, close the lid and, with the dial open fully, swing open the smoke vent on top full for maximum air flow. Let burn with lid closed for about five minutes or until most coals are burning.
7.Carefully open the lid and spread coal as desired with metal rod or optional ash tool. WARNING: Wear heat resistant gloves when handling hot grill. Hot grill could cause se- vere burns. Replace the cooking grids at the desired height and close the lid.
8.When the heat indicator reaches the desired temperature, reduce the air flow by adjusting the top smoke vent and the lower air intake vents. Adjust air vents during cooking to con- trol and fine tune temperatures.
Adding Charcoal or Wood Flavoring Chunks
1.Add charcoal to maintain or to increase cooking tempera- tures. Or add wood flavoring chunks for a special wood flavor.
2.With heat resistant gloves or oven mitts carefully open the reload door. Use caution since flames may flare up when air comes in contact with fire. Always slightly crack one or two inches a few times before fully opening to introduce fresh air slowly.
3.With a set of
Shutting the Grill Down
1.When finished cooking, close the lid and close both top and bottom vents completely. The fire will self extinguish. Never use water to extinguish the coals. It may take several hours for the grill to cool down due to the thick heavy casting holding in the heat.
Restarting the Grill
1.When restarting the grill, most of the charcoal that was started with will still be in the charcoal tray if the vents were closed after previous use. The charcoal can be reused. With the ash tool, stir the charcoal so that any ash
2.Empty the ash pan into an approved metal container and re- place.
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