Kingsford CBC1132W Operating Instructions, Cleaning and Care, Tips:, Lighting, Notices:, First Use, Direct Cooking, Indirect Cooking, Cleaning Surfaces:, Minimize Flare-ups:

Operating Instructions

Never use charcoal that has been pre-treated with lighter fluid. Use only a high grade plain charcoal, charcoal/wood mixture, lump charcoal or cooking wood.

First Use

1.Make sure all labels, packaging and protective films have been removed from the grill.

2.Remove manufacturing oils before cooking on this grill for the first time, by operating the grill for at least 15 minutes with the lid closed. This will “heat clean” the internal parts and dissipate odors.

Lighting

Check to make sure the air vents are free of debris and ash before using the grill.

Make sure ash catcher is empty and	Figure 1
securely and completely in place before
using the grill.

1.Open lid and vents.2.Make sure ash receiver is empty and secure.3.Remove cooking grid.4.Lower the adjustable charcoal grid to the lowest setting.

5.Arrange charcoal briquettes or other fuel on the charcoal grid to the “Fill Line” (Figure 1).

6.Light per instructions on fuel package.7.Allow fuel time to ash into glowing coals before cooking.

CAUTION: When using a liquid starter always check ash catcher before lighting. Fluid can collect in the ash receiver and could ignite resulting in a fire below the bowl.

CAUTION: Never add lighting fluid to hot or even warm coals as flashback may occur causing serious injury or damage to property.

Adjustable Charcoal Grid

The patented adjustable charcoal grid allows you to easily adjust the temperature of your grill.

To raise the charcoal grid and grill your food at a higher temperature, turn the knob to the right (clockwise).

To lower the charcoal grid and grill your food at a lower temperature, turn the knob to the left (counterclockwise).

Direct Cooking

Cooking directly over hot coals is ideal for searing in juices and grilling food requiring less than 25 minutes of grilling time, such as steaks, hamburgers, hot dogs, chicken parts, vegetables and fruit.

1.Open lid and remove cooking grid.2.Load and light charcoal per “Lighting Instructions” section. Leave lid open.

3.While wearing protective gloves, carefully spread hot coals evenly across charcoal grid with a long handle tool.

4.While wearing protective gloves replace cooking grid, close lid and allow grill to preheat.

5.While wearing protective gloves open lid and place food onto cooking grids above the hot coals with long handle tongs.

6.With lid open or closed, cook until desired internal food temperatures are achieved.

Note: If additional briquettes are needed, remove food from cooking grid and while wearing protective gloves remove the cooking grid and place additional briquettes without disturbing the hot coals. Carefully replace cooking grid and food.

7.Allow charcoal to burn out by closing lid and all vents. Except in the case of an emergency, do NOT pour water on hot coals.

Indirect Cooking

Not cooking directly over hot coals is ideal for slow cooking and grilling foods requiring more than 25 minutes such as most roasts, loins, chops, whole chickens, turkey, fish and baked goods.

1.Open lid and remove cooking grid.

2.Load and light charcoal per “Lighting Instructions” section. Leave lid open.

3.While wearing protective gloves, carefully spread hot coals to the outsides of charcoal grid with a long handle tool.

4.While wearing protective gloves replace cooking grid, close lid and allow grill to preheat.

5.Wear protective gloves to open lid. Use long handled tools to place food onto cooking grids above the areas without hot coals.

6.With lid closed, cook until desired internal food temperatures are achieved.

Note: If additional briquettes are needed, remove food from cooking grid and while wearing protective gloves remove the cooking grid and place additional briquettes without disturbing the hot coals. Carefully replace cooking grid and food.

7.Allow charcoal to burn out by closing lid and all vents. Except in the case of an emergency, do NOT pour water on hot coals.

For more tips on indirect cooking please see “Tips for Better Cookouts and Longer Grill Life”.

23” Rectangle Charcoal Grill

Model No. CBC1132W Series

Controlling Flare-ups:

Caution: Do not use water on a grease fire. This can cause the grease to splatter and could result in serious burns, bodily harm or other damage.

Caution: Do not leave grill unattended while preheating or burning off food residue. If grill has not been cleaned, a grease fire can occur that may damage the product.

WARNING: When cooking, fire extinguishing materials shall be readily accessible. In the event of an oil/grease fire, do not attempt to extinguish with water. Use type BC dry chemical fire extinguisher or smother with dirt, sand or baking soda.

Flare-ups are a part of cooking meats on a grill and adds to the unique flavor of grilling.

Excessive flare-ups can over-cook your food and cause a dangerous situation for you and your grill.

Excessive flare-ups result from the build-up of grease in the bottom of your grill. If excessive flare-ups occur, DO NOT pour water onto the flames.

If grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid as sudden flare-ups may occur.

Minimize Flare-ups:

1.Trim excess fat from meats prior to cooking.2.Cook high fat contents meats indirectly.3.Ensure that your grill is on hard, level, non-combustible surface.

Tips for Better Cookouts and Longer Grill Life

1.For great recipes and tips, visit www.kingsford.com.

2.To reduce flare-up keep grill clean, use lean cuts of meat (or trim fat) and avoid cooking on very high temperatures.

3.Place delicate foods like fish and vegetables in aluminum foil pouches and indirect cook or place on upper cooking levels (warming rack).

4.To avoid losing natural juices, use long handled tongs or spatulas instead of forks and turn foods over just once during cooking.

5.When indirect cooking roasts and larger cuts of meat, place meat onto a roasting rack inside a heavy gauge metal pan.

6.Try water pans to reduce flare-ups and cook juicer meats. Before starting coals remove cooking grids and place a heavy duty shallow pan directly on charcoal grid. Fill half way with water, fruit juices or other flavored liquids. Place coals around grid, per “Lighting Instructions”, replace cooking grids and position food over the loaded pan.

7.Enhance food flavors by using wood chips in smoker boxes or aluminum foil pouches. Follow the wood manufacturer’s instructions.

8.Rotisseries, grill baskets, vertical poultry holders and other accessories can enhance your experiences, reduce cooking times and aid in clean-up.

9.Clean cooking grids and racks after every use with a quality grill bush designed for your grid material. Wear protective gloves and gently remove the build-up while grids are hot.

10.Allow grill to fully cool after every use. Then protect clean cooking grids with a light coat of cooking oil, clean out all ashes, wipe outside surfaces with a suitable kitchen cleaner and protect surfaces with a quality cover that is properly fits your grill.

11.Watch barbecue themed TV shows or purchase related barbecue cookbooks to learn helpful and interesting tips.

Cleaning and Care

CAUTION: All cleaning and maintenance should be done when grill is cool (about 45 minutes) and with the fuel supply removed.

CAUTION: DO NOT clean any grill part in a self cleaning oven. The extreme heat will damage the finish.

Notices:

1.Abrasive cleaners will damage this product.2.Never use oven cleaner to clean any part of grill.

Cleaning Surfaces:

1.Wipe surfaces clean with mild dishwashing detergent or baking soda.

2.For stubborn surfaces use a citrus based degreaser and a nylon scrubbing brush.

3.Rinse clean with water.

Tips:

1.Keep grill covered when not in use to help prevent rust.

2.Applying a light coat of vegetable oil or vegetable oil spray to the interior surfaces of the grill can help prevent rust. Do NOT coat charcoal grate or ash receiver.