HELPFUL HINTS
TO START A CHARCOAL GRILL
•It is recommended that the grill be heated up and the fuel kept red hot, with the lid on, for at least 30 minutes prior to cooking for the first time.
•Remove the lid and open all air vents before building the fire. NOTE: For proper airflow, remove accumulated ashes from the bottom of the grill if present (only after the coals are fully extinguished). Charcoal requires oxygen to burn, so be sure nothing clogs the vents.
•Mound the briquets into a
•Place either lighter cubes (they are non- toxic, odorless and tasteless) or crumpled newspaper under the pile of briquets and light. NOTE: We purposely left out instructions for using lighter fluid. That’s because we think the choices previously outlined are superior. Lighter fluid is messy and can impart a chemical taste to your food unless it is thoroughly burned off. If you choose to use lighter fluid, follow the manufacturer’s instructions and NEVER add lighter fluid to a burning fire.
•When coals are covered with a light grey ash (usually 25 to 30 minutes), arrange the coals with
•For additional smoke flavor, consider adding hardwood chips or chunks (soaked in water for at least 30 minutes and drained) or moistened fresh herbs such as rosemary, thyme, or bay leaves. Place the wet wood or herbs directly on the coals just before you begin cooking.
•When removing the grill lid during cooking, lift to the side, rather than straight up. Lifting straight up may create suction, drawing ashes up onto your food.
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