EN

6

Charcoal Cooking Guide

Charcoal is the traditional way of cooking that we are all familiar with. The glowing briquettes emit infra- red 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, ask

1 in. (2.54cm) thick

 

 

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 is

1/2 in (1.27cm) thick

 

 

made easier by varying the thickness

 

 

 

of your patties. To add an exotic taste

 

 

 

to your meat, try adding hickory-fla-

 

 

 

vored woodchips to the charcoal.

 

 

 

 

Chicken pieces

Direct heat approx 2 min.

20-25 min.

The joint connecting the thigh and

 

per side.

 

the leg from the skinless side should

 

Indirect heat for the

 

be sliced 3/4 of the way though for

 

remaining 18-20 min.

 

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 meaty.

 

Indirect heat to finish

turning often

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.

 

 

 

 

www.napoleongrills.com

Page 6
Image 6
Napoleon Grills PRO22K-LEG manual Charcoal Cooking Guide, Charcoal Grilling Chart