Char-Griller Super Pro 2121 Manual de usuario

-0

)

;

OWNER'S

MANUAL

Parts

tist SuperProrM#2121

d Assembly

and

Operating

Instructions

{ Recipes

d lc"essories

a w8lJl'|lfl"

TheBIGGrill

EASY

DUMP

ASHPAN

ADJUSTABLE

GRATE

_ sToPs

BURNOUT

{"*ff;

-jsERvE MORE

PEOPLE

VERSATILITY

TIMING

ANOTHER

WAY

TOSMOKE

DURABLE

EVEN

HEAT

ffi

^9ttto^

roiT3.:""

inthe

Little

Box!

PARTSLISTANDTOOLSREQUIRED

(Tools

NotIncluded)

Pfiers € and 7116"NutDriver*=*-={El

ASSEMBLY

INSTRUCTIONS

Read

allsafety

warnings

and

instructions

carefully

before

assembling

and

operating

your

grill.

IMPORTANT

HINT:DO

NOTTIGHTEN

ANY

NUTS

AND

BOLTS

UNTIL

GRILL

lSFULLYASSEMBLED'

(Estimated

Assembly

Time:45 minutes)

1.Assembly

requires

2people.

Getanother

person

to Help.

Foreasiest

assembly

use

aHAMMER"

PLIERS

anda7

/16"

NUTDRIVER.

NOTE:

Nottighten

anybolts

unless

instructed

todoso.

Tightening

toosoon

may

prohibit

parts

from

Fitting

together.

AllHex

Nuts

should

beonthe

lnside

the

grill

unless

stated

otherwise.

Unpack

allcontents

inawell-cleared

and

padded

area.

2.lnsertone

LONG

LEGinto

one

SHORT

LEG.

See

Fig.A.

Repeat

this

step

fortheother

LONG

and

SHORTLEG.

3.AftachLEG

BRACES

totheoutside

ofone

ofthe

LONG

andSHORT

LEGassemblies

you

just

made.

See

Fig.B.Use

two 1

3/e"

hexbolts

and

nuts

for

each

LEG

BRACE

butonly

finger

tight.

4.lnsertall

fourcorners

oftheBOTTOM

WIRE

SHELF

intothefourholes

located

nearthebottom

inside

ofthefourLEGS.See

Fig.C.

Next,

rotatethe

LEGSupward

until

vertical.

lmportantMakesure

thetwo Long

Legsare

onthesameend.

5.Attach

theotherend

oftheLEG

BRACES

tothe

corresponding

legs

using

3/4"

HexBolts

andNuts

butonly

fingertight.See

Fig.

6.Gently

hammer

one

HUBCAP

toone

end6f

the

MLE. Slide

one

WHEEL

ontothe

MLE.

lnsert

AXLEthrough

theholes

atthebottomofboth

SHORT

LEGS.

Slide

second

WHEEL

ontoAXLE

then

gently

hammer

the

second

HUB

CAPonto

AXLE.See

Fig.E.

7.Stand

theCART/LEG

ASSEMBLY

upright.

Attach

thebottomhalfoftheBODYtotheCART/LEG

ASSEMBLY

(make

sure

damper

isonsame

side

wheels)

withfour1

3/+"

Hex

Bolts.

Thereare

t\/o

holes

inthefrontand

twointheback

ofthegrill

BODY.

SeeFig.F.

SHORTLEG LONG

LEG

SHORTIfGS

(withwheel)

8. Attachtwo (2)

8"FRONTSHELFBRACKETSto thefront

edgeofBOTTOMHALFofgrill

bodyusingwo (213/4"

HexBoltsandNuts

(with

thenutsontheinsideofthegrill).

AttachthelongWOODSLATStotheFRONTSHELF

BRACKFISandatthesametimeattachtheFRONT

SHELF

SUPPORTBRACEStotheundersideoftheouter

HolesoftheFRONTSHELFBRACKETSwithfour(4)

CarriageBoltsand

Nuts.AttachtheotherendoftheSupport

Bracestogrill

body.Fig.G.

lnsert

SMOKESTACKfTom

INSIDEtheHOODupthrough

thehole.Attachwithtwo (2)

3/4"hexbolts

andthenutson

theinside.Fig.H. Note:ltis

notnecessaryto remove

the

StackDamper.

10.Insert

HEATGAUGEthrough

holeinhood

(from

outside)

and

push

theSPLIT

RINGover

tabsontheside

ofHEAT

GAUGEfrominside

thehood.

AttachWOODHOODHANDLEto thecenteroftheHOOD

withtwo (2)

3/4' hexbolts,

lockwashers,

and

hex

nuts.

Fig.H.

SettheHOOD,intheCLOSED

POSITION,ontopofthe

bottomHalfofthegrill

body.Line

uptheHingeholes

and

inserttheClevisPins.Thismayrequireliftingupontheback

oftheHood.Then,carefullyopenthehood,makingsureto

notlettheClevisPinsfallout,andinserttheHairCotterPins

into

theClevis

Pins.Fig.

AttachtheDAMPERCIRCLEto insideofbottom

half

grill

bodywitha3/4"Bolt.

Theboltgoes

thruaFlatWasher,

thrutheDamperCircle,thru

theGrill

Body,

thru

anotherFlat

Washer,thruaLock

Washer,andfinallyattached

toaHex

Nut.ThesmalltabontheDamperCircleshould

protrude

outward.

Fig.

J. AdjustableHanger

(may

needto spreadfor betterfit)

FireGrate

---...

Attach to leg Eottom Halfof

GrillBody

Damp€r

nown-!..P

Smokestack

(insert

from inside)

{

LockWasher

11.

12. w'

13. I

Bottom

Damper Circle

14.

15.

AttachSIDESHELF

tothefour

(4)

holes

left

sideof

grill

with

112"hex

boltsand

nuts.

Fig.L.

ATTACHIilG

WARMING

RACKSPIU0TBOLTS:0n

each

EilDof

theH00D

just

back0fcenter,

insertone

(1)

HEXB0LT

(total2)(from

outside

in)inholes

(A)with

HEX

NUTSon

insideof

H000.Fig.M.

each

EilDof

theL0WER

GRILL

B0DY

4'fromthe

backcorner,

insertone

(1)

3/4'

HEXB0tT

(total

(from

outside

in)inholes

(B)

withHEXNUTS0ninside0fGRILL

BODY.

Fig.M.

Donotinstall

WARMIilGRACKuntilafter

tightning

all

fourWARMII{GRACK

PIVOTB0ITS.

ATTACH

THEWARMilTG

RACK'S

(4)WIRE

L00P

HOLES,

locatedon

theWARMll,lGRACK'$SIDESand

WIRE

LEGS,

over

the

four

(4)

PIV0TB0[T$inthe

H00DandGRIIL

B0DY.

Attach

leftside

first.

Hin[

YoumayflextheWIRELEG

outwardsfora

tighterfitand

center.

Fig.M.

16.TightenAIL

nuts

and

bolts.

17.

Place

FIRE

GRATE,

withADJU$TABLEHAIIGERS

attached,

intoBOTTOM

HALF

grill

body.

(Note:

catch

tabsmayneedtobebentoutslightly

tobetter

accommodateadjustable

hangers).

Fig.K

installtheC00Kll{GGRATES.

C0]{GRATULATI0I'|S,

ASSEMBTYC0MPLETE!

Hint

The

papsr

labelthal

isaffixedtolfie

hoodismoreeasily

removed

wfienthehood

warm.

Any

remaining

glue

reisiduecanbecleanEdofl

withasplaylutricantlileWD-40.

Please

llote,]ls

Returns

0nUsed

Grills.

GRILLPREPARATION

OPERATING

INSTRUCTIONS

- PLEASE

NOTE:NORETURNSON

USEDGRTLLS

fi neaO

all safetywarningsandinstructlons earefully

4) Before

assembling

andoperating

yourgrill.

1.CureGRILL

prior

toyour

iniligl

u$ toprotect

theinterior

andexterior

finishand

toprevent

unnatural

flavors

toyour

first

meals.

,(A)

Lightly

coatALLINTERIOR

SURFACES

(including

GRILLS,

GRATES,

ANDINSIDE

BARREL.)with

veqeta5le

oil

(sprav

vegetable

oilis

easiestbutdonotusenearhotcoals

orfiri). (B)

Buildamedium

sized

fireonthefire

qrate.(i) Rftercoaiijsti

over,

spreadoutcoals,replace

cooking

grates,

closelidandheat

atapproximately

250pF

fortwo houis.Re-coat

GRATES

and

return

togrillatapproximately

200oFfortwo hours.You

canlightly

coattheexteriorofthe

grill

body

(while

warm)

with

vegetable

o-il.

This

willextendthelifeofthe

finish,much

likewaxing

acar.YourGRILL

willthenbeready

foruse.NOTE:

Grillwill

dripalot

ofoilduringthis

process

andforseveral

uses

butwillslow

overtime.

NEVEREXCEEO

4OOOFBECAUSE

THIS

WILL DAMAGE

THEFINISH

ANDCONTRIBUTE

TORUST. PAINT

NOTWARRANTED

ANDWILL REQUIRETOUCH.UP.

TTiS UNITISNoT WARRANTED

AGAINS' nusf. - --

2.To

STARTFIRE

- stack5G60

briquetsin

pyramid

a_ndsaturate

withlighter

fluid

(DONT

USE GASOLINE).

Light

coalsin

several

places,

closelidafter

briquetsashover

o-r

1/2gray,

spreqd

{rem gutandstart

cooking.

lfone

endburnsTaster,

use

tongsto-move

coqlsflom oneend

totheotherforevenheat.

ALWAYS FOLLOWCHARCOALAND LIGHTERFLUID

/I\ MANUFAGTURERS'

INSTRUCTIONS

ANDWARNINGS.UsE ouTDooRs oNLY oN NoNGoMBUSTIBLE

1! \SURFACE - 15' FROM

WOODANDCOMBUSTTBLE

MATERIAL.

3.Control

heat

withamount

andtype-ofFUEI-,

DUAL

DAMPERSandADJUSTABLE

FIRE

GRATE.Adjust

GRATE

one

endata

time.Wood

burnshotterthan

coals.Moreairflow

ismoreheat.

4.For

noflare-ups,

cookwithlidinthedownposition.

Add

water

soakedhardwood

chipsforasmoked

flavor.

5.Suggestion:Screw

3/4"'cup

hook (not

furnished)

onfront

ofthewood

shelfto

hangcooking

utensils.

6.Burnout may

rust.

out. Ashesleftinbottomtoo_lgqg

lr-olql1gi:lqrg g11gJqsllhrough

any

thickness

ofsteel.

This

grillis

madeofsteeland

cast

iron,

whichWILLRUST,

ESPECIALLY

lFNOTPROPERLY

GAREDFOR.

7.Do

notuseself-starting

charcoalasitwillgive

unnaturalflavor.Burnlighter

fluidcornpletely

before

closing

lid.

8.Afterusing,

coat.vegetableoiloninterior

grates

and

baremetal

whilewarm

to reduce

rust.OntheEXTERIOR,

remove

ust

withwirebrushand

touchupwithahigh

heat

paint,

availableatmost

hardware/auto

stores.

9.HINT:

lfcastiron

grates

getcaked,

puttheminselfcleaning

oven.They

comeoutlike

new,butneedre-seasoning.

10.You

may

place

acoffeecanon

bottomshelfunder

theholeinthe

grill

tocatchdrippings.

11.HEAT

GAUGEmayobtain

moisture,whichwill

steamout

during

cooking.Gauge

may

becalibrated

inoven.

12.Youmayfill

unwantedholeswithNuts

&Bolts

(Not

Provided).

NOTE:Smokewillescapefromareasotherthan

thesmokestack

This

shouldnotaffect

your

cooking.

GRILLING

RECIPES

DIRECT

METHOD

STEAK

{& ALL ftIEATS):

Cookfooddirectly

above

coals.Generally

speaking,

to grillmeats,raise

fire

9ra!9

tg high.position

(lpt) andsearforone minuteoneachsidewiththelidopen

io seal

inflavor

and

juices.

Thenlowerfire

grate

to medium

position

with lidclosedand

cookio desire

Controlheatwithdualdampersand

adjustablefire

grate.

BETTERBARBEGUE:

Place

grilled

meat

backinthemarinade

forseveral

minutes

before

serving

- itwillbecome

tastier

and

juicier.CAUTION:Boil

extra.marinade

firstto killbacteria

remainingfromtheraw

meat.

Cooking

withaMEATTHERMOMETER

ensures

foodisfully

cooked.

lnsert

intothickest

part\€!fl

nottouching

bone&allowfiveminutes

to register.

Internal

temperatur€s

forBIRDS

should'be

lZ@F

andmeatshould

be14@Fforrare,16@F

mediumand1

7@Fforwelldone.

GRILLING RECIPES (continued)

MARINATED

FLANKSTEAK

- Mixmarinade

ingredients

innonmetaldish.

Letsteakstand

marinade

fornolessthan

4hours

inrefrigerator.

Browneach

sidefor5minutes,

butcentershould

remainrare.Cut

steakdiagonally

acrossthe

grain

intothin

slicesbeforeserving.

Grillwithfire

grate

inhigh

(hot)

position

withlidopen

orclosed.

MAR!

NADE:

/2cup

vegetableorolive

oil,1

/3cup

soysauce,

1/4cup

red

wine

vinegar,2tbs.Lemon

juice,

1tsp.

Dry

mustard,

I mincedclove

garlic,

1small

mincedonion,l/4 tsp

pepper.

QUAILORDOVES

- Cover

birdsinltaliandresging

(Good

Seasons

orKraftZesty),

marinateovernight,

pour

offdressingand

cover

with

TexasPete

HotSauce

for

6hours.

Wrap

birds

inthickbacon

securedby

atoothpick.

*Place

grill

- keepturninguntil

baconisblackGrill

for20minutes.Sear

with

lidopenandfire

grate

inhigh

(hot)

position

for1mineachsidebefore

lowering

grate

andclosing

lid.*OR

SMOKE

placing

birds

incenterofGRID

withfire

inboth

endsofFIREBOX.

KABOBS

- Alternating

onskewersanycombination

ofmeat,onions,

tomatoes,

greenpeppers,

mushrooms,

zucchini,circular

slice

ofcorn-on-the-cob,

pineapple.

Meatcouldconsist

ofchunk ofshrimp,scallops,

lobster,chicken,sausage,

porkbeele!c.

Marinatethe

meatinrefrigerator

forseveral

hours.Grill

eachsideapproximately

7minutes

turning

occasionally

while

basting

with marinade.Leaveasmallamountofroombetween

pieces

inorder

to cookfaster.

Grillwithlidupand

thefire

grate

inthelowest

position.

Seemarinade

recipeonlast

page'

KABOBMARINADE:

Mix1cupsoysauce,

1/2cupbrown

sugar,

l/2 cup

vinegar,l/2cup

pineapple

juice,

ffi:'ff;:'"#J""ffiff.#:,ffi'-"s,turneveryfew^,n,,",@

HAMBURGERS

- Mix

chopped

onions,

green

peppers,

salt,sear

3/4inch

patties

oneach

sidewithfire

grate

inhigh

position

forafewminutes.

Lowerfire

grate

to medium

position

and

grillwith liddownto avoid

flare-ups.Cookeachside3to 7minutes

according

todesired

doneness.Cook

ground

meatto 15@Finternally

oruntiljuice

runs

clear

(free

ofblood)for

prevention

Ecoli.

Burgers

canbebasted

with marinade

whenturning.and/or

other

ingredientscanbemixedinwiththeground

beef

suchas

chilisauce

orpowder;

oryoumay

marinatebyallowing

tostandinmarinade

for 1

or2hoursatroom

temperature

before

cooking;orletstandincovered

dishinrefrigerator

upto 24hours.Bring

to roomtemperature

beforecooking.See

meat

marinadeonpage

SHRIMP

(Peeled)

& Crayflsh

- Placeonskewers,

coatwith

meltedbutterand

garlic

salt.Grill4

minutes

oneachsideoruntil

pink.Cocktail

sauce

optional.

BAKED POTATOES

- Rubwithbuiterind wrapinfoilandcook

ongrill

withliddown

for50

minutes.Turnafter25minutes

(no

need

toturnifsmoked).

Squeeze

fordoneness.

SWEET

CORNlN HUSKS

- Trim

excess

silkfromend

andsoak

incoldsaltedwater

I hour

before

grilling.

Grill

25minutes

turningseveral

times. .r''

SWEET

CORN

fNFOIL

- Husk

and

wash.

Rub

with

butterandseason

withsalt

and

pepper.

Wrapeach

e^,

i6ffi

foil

andgrillfor30minutesturningseveral

times(noneedtoturnifsmoked). -3 F

GR|LLEDvEGETABLES-Slice1/4,.thickandsoakino]iveoilpriortogri|lingtoPrbvent&,

burning.Grlll

for9minuteseachside. gEr

sMoKtN' RECIPES

(WATER

PANI

INDIRECT

METHOD

Pan

notincluded.

Disposable

bread

pan

isrecommended

SMOKEBYCOOKING

SLOWLY

(See

charton page10for smoking times)

SMOKEDBAKED

HAM

- Fully

cookedcanned

ham

smoked

and

cured

whole

ham

orshank

orbutt

portion.

'l)Placewater/drip

pan

onleft

sideoffire

grate.

2)Place

hot

coals

onriqht

side

(damper

end)oTfire

grate.

The

charcd'albasket

accessory

helps

confine

coalstoone

side.3)Placemeat

abovewater

pan.4)Place

fire

cirate

lorl

position.

5)Closelid

&controlheatwith

damp'ers

&a-djustable

giate.

Youmaywant

tosear

certainfoods

beforesmoking

placing

meat

directly

abovecoals

with

LID

openandFIRE

GRATEinhigh

(hot)position

forseveiai

minut-es.

Addflavor

soakedwood

chipsto

thefireand

add

1part

marinade,

beer

orwine

to3parts

water

tothe

drip

pan.

OPENINGTHE

SMOKING

CHAMBERWILL

EXTEND

COOKING

TIME.

Cooking.with.

meat

thermometer

ensuresfood

isfully

cooked.

Insert

thermometer

into

thickest

Part_!9!

touching

bone,

and

allowfive

minutes

toregister.

Internal

temperature

for

birds

snoun

be170'to180'brwien legmoves

easily

joint.Meat

should

becooked-tolntem;i

tihpbrllure

140'for

rate,

160'for

medium

and

170.fcir

well

done.

ADDING

WATER

- Checkthe

waterlevelwhen

cooking

than4 hours

orwhen

vou

can't

hear

thewater

simmerinq.

Add

water

bymoving

meat

ov6r

and

pouring

witer

thiough'--

GRILL

intoWATER

PAN.

THESMOKE

ISWHITE,

THE

FIRE'S

RIGHT.IF

THE

SMOKEIS

BLACK,

ADD

SOMEDRAFT

SMOKEDTURKEY

- Emptv

cavitvrinse

and

oatdrv

underthe

back

andtieleg's

ioqeth6r.Place

centdr

foif

drip

pan

ofwaqe.r-.

Sqollelor 12

minutes

per

minutes

per

p.ound

ifstuffedtoallowfor

expahsion.

best

results

(190"

internal).

Place

fire

grate

inthelowest

position

and

adrip

pan

under

the

meat.

Remove

rind

andscorefat

diagonallyto

give

adiamondeffect.

Insert

awhole

clovein

tothe

c.gntql

ofeverydiamond.^Place

ham.with

fat

side

upin

center.oj

cooking

grid i

directly

abovadrip

pan.closelid.About

9minutes

per

pound

issuqoedt6d

forfully

cooked

hams.

Smokedorcuredhamwhich'is

nbtfully

cook'eE

should

cookedto

aninternal

temperature

of160'.

Baste

withham'slaze

3or4

times

9gring

la.st

3pminutes

of-coo\i1g

time.

Gamishwith

pindapple

rings

about15

minutesbefore

end

ofcooking

time.

f4![,9!44F.] gp otlight

brown

sugar,.fnmty

packed.,

.1t2

g4gorange

iuioe,

1t2cup

honey,

combine

sugar,

juice

andhoney.

Letmarinade

sit

foratleast

4 hours.

SIIIOKED

HOT.DQGS

STUFFED

- Slithotdogs

lengthwise,

within

1/4

inctr

ofeach

erd. Stuff

hot

{og9-wi$cbee.seandrelish

and

wrap

inbdcon.Place

oncooking

grid

over

drip

pin and-

smoke15-20minutes

oruntilbacon

iscrisp.

SMOKIN'

RECIPES

(WATER

PAN)

IndirectMethod

(continued)

SMOKED

CHICKEN

PARTS

ANDHALVES

- Rinse

pieces

in cold

water

andpatdrywithpaper

towels. Brush

each

piece

withvegetableoilandseason

to tasiewiihsaltand

pepper.Brown

pieces

directlyabovecoals

withlidopenand

grate

inhighor

medium

position

for several

minutes. Thenplacepieces

on cooking

grate

directlyabovedrip

pan. Withthe

grate

inthelow

position,

cook

withliddownfor

to60

minutesoruntil

done.Donotusevegetableoil

orsaltand

pepper

ifusingmarinade.

SMOKED

VENISON:

Placelegofvbnison

inacontainer

or"hefiy

bag"and

marinatelor2-4days,turningdaily.Marinate

baconovernight

initsmarinade.

Removeroast

fromrefrigerator

atleastan

hour

beforecooking.Season

generously

with

seasoned

saltand

coarse

ground

black

pepper.

Wrap1lb.Baconoverthetop

oftheroast,andsmoke

20i25minutes

per

pound,

oruntiltender.

Donotovercook.

Venison

Marinade:

1cup

Balsamicorwine

vinegar,1cupoliveoil,2oz.Worceslershire,112oz.

Tabasco,2tbs.Season

All,1to 2 chopped

jalapenos,

3 oz.Soysauce.Bacon

Marinade:2 ox.Wine

vinegar,

2 oz.Worcestershire,4 dashes

Tabasco.

SMOKED

SHRIMP& CRAYFISH:

Mixina foilpan112

cup

butter,twoclovesofcrushed

garlic,

Tabasco,sliced

green

pepper,

1tblseachofmincedonions,saltand

juices

fromone

lemon.Addshrimpand/orcrayfish

andsmoke45minutes.

SMOKED

VEGETABLES:

Turnips,

potatoes,

carrots,okra,

mushrooms,

peeled

onions,

zucchini,

squash,

etc. Putinpan

andcover

with

waterandcookforseveral

hours

whilecookingthemeat.Orplace

vegetablesongrill

andsmokelor50

minutes,either

wrappedin

foil

ornot.

SMOKED

FISH;Marinateinbrine

(1/4

cup

dissolved

in'l qtofwater)ormarinate

fish

in1cup

whitewine,1cup

soy

sauce

mixedwith

1cup

lemon

juice.Marinateovernight

covered

dish

inretrigerator.Let

aironrack20minutesbefore

placing

onPamsprayed

grill.

Smoke

25minutes.

SMOKEDSPARE/tsACK

RIBS:Peeloff

toughlayerolskinonback

side.Ruballsurfaceswithseasoning.

Placeribs

centerol grid

abovedrippan

andsmokeapproximately

1 1/2hours

or until

meats

pulls

away

from

bone. Bastewith

barbecuesauce

during

last

30minutes.

CHICKEN

MARINADE:

Combine

112cupsoysauce,

114cup

vegetable

oil,

114cupredwine

vinegar,1 teaspoon

oregano,

1/2teaspoonsweetbasil,

1/2teaspoon

garlic

powder

with

parsley,

1/4

teaspoon

pepper.Pour

over

chicken

pieces

in nonmetaldish. Cover

andrefrigerateovernight,turningoccasionally.

Use

marinadeto baste

chickenwhile

cooking.

MEATMARINADE:

Forsteaks,chops,

andburgers:Combine

qcupsoysauce,

2coarselychopped

large

onionsand

cloves

garlic

(halved)

inanelectric

blender;cover,

process

athighspeed

1minuteoruntil

mixture

isvery

smooth.Stir

114cupbottle

gravy

coloring

(Kitchen

Bouqet

andGravyMaster)and

2teaspoonsBeauMondeseasoning

(or

substitute1

teaspoon

MSGand

teaspoonseasoned

salt).

Allowmeattostand

marinadealroomtemperature

for2hoursorrefrigerateupto24hours

inacovered

dish.Bring

meattoroomtemperature

before

cooking.

SHfSH

KABOB

MARINADE:

Mix1

cup

soysauce,

112cupbrownsugar,

112cupvinegar,

112

cup

pineapple

juice,

teaspoons

salt,

1/2teaspoon

garlic

powder

andbring

toaboil.Marinatebeefinmixture

aminimum

of4hours.

Food Weight Water

Pan

Smokin' Sidet

Fire

Box Temperature

MeatThermometer

Beef

Roasts,BeefBrisket 3-4lbs 1

- 1rlzhours 4

- 5hours l40orare

LambRoasts,

Venison 5

- 7lbs. '13/q

- 2t/2.hours 5

- 6hours i6o"medd;

lijgglgsg|qeme 7

- 9lbs. 21

- 31

lzhours 7

- 10

hours lTtrwelldone

PorkRoasts 3-4lbs.

5-8lbs. 13/q

- 2t

lzhours

2tlz-3hours 5

- 6hours

- I hours l7@

17@

Pork/

BeefRibs

ForkGhops

--ivtgrill_--**

Fullgrill '11lz

- 2hours

--[:17no* 4

- 6hours

-a- hdrs-* Itte*p!tslpn!9!9_* __

Meat

pulls

from

bone

Sausage

Links l-gl!-s_rill 2- 2t/qhours 4

- 5hours 170ofor

fresh

sausage

Ham,

Fresh l0lbs. 3

- 4hours 7

- I hours 170o

Ham.Cooked All

sizes 1rlz

- 2hours 3

- 4hours l3s

chtSLelLCgUs

qryp.Lt)

_._ l;l!yep,_9r1t_gp*91split

- 1rAhours 4

- 5hours 18@/

leg

moves

easilyin

joint

Chicken

Mhole) 1-4fryers 'lt

- '1'1/zhour 5

- 6hours 18@/

leq

moves

easilvinioint

TurkeyOnstuffed) 8

- 12lbs. 13/4

- 21

l2hours 7

- 8hours 18tr

i leg

moves

easily

ioint

Fish,

smallwhole Fullgrill t

lz - 3

/q hours 2

- 3hours Flakeswithfork

Fish,

filets,steak Fullgrill 1/c

- 1lzhours I - 3hours Flakes

withfork

Duck 3-5lbs. 1- l3Ahours 5

- 6hours l8@

/legmoves

easilyin

joint

Smallqame

birds Full

orill '/q- I hour 4- 5hours l80o/leg

moves

easilyin

ioint

IMPORTANT SAFEW WARNINGS

READ

ALL

SAFETYWARNINGS

ANDINSTRUCTIONS

CAREFULLY

BEFOREASSEMBLING

AND

OPERATING

YOUR

GRILL

Usecautionwhen

assembling

and

operating

your

grill

avoidscrapes

orcutsfrom

sharp

edges.

Donotuse

gasoline,

kerosene

oralcohol

for

lighting

charcoal.Use

ofanyoftheseorsimilar

products

couldcause

anexplosion

possibly

leading

tosevere

bodilyinjury.

.Keepchildren

pets

awayfrom

grill.

5upervision

necessary

anddonot

leave

grill

unattended

wheninuse.Use

cautionwhen

moving

grill

toprevent

strains.

Keep

grill

least15feet

fromany

combustible

material

(decks,

buildings,

fences,

trees,

bushes,etc).

.When

addingcharcoal

and/orwood,

useextreme

caution.

.Never

move

grill

whenitisin

useorwhen

itcontains

hot

coalsor

ashes.

Donot

place

grill

near

flammable

liquids,

gases

where

flammablevapors

maybe

present.

.Use

cautionsinceflames

can

flare-up

whenfresh

air

suddenlycomesin

contactwith

fire.When

opening

thelid,

keephands,

faceand

bodysafefrom

hotsteam

andflame

flare-ups.

Donotexceed

atemperature

4000

F.Do

not

allow

charcoaland/orwood

toreston

thewalls

grill.

Doing

will

greatly

reduce

thelife

themetal

andfinish

yourgrill.

.Always

wear

ovenmitts

toprotect

handsfrom

burns.

Avoid

touchinghot

surfaces.

.When

opening

lid,make

sureitis

pushed

alltheway

back

itrests

against

thelid

support

brackets.

Use

extreme

caution

ashood

couldfall

back

toaclosed

position

andcause

bodily

injury.

.Close

lidand

alldampers

tohelp

suffocate

flame.

.Always

hold

anopenlid

from

thewooden

handle

toprevent

itfrom

closing

unexpectedly.

.Neverleave

coals

and

ashes

unattended.

Before

grill

canbe

left

unattended,

coals

and

ashes

must

beremoved.

Use

caution

toprotect

yourself

and

property.

Carefully

place

remaining

coals

and

ashesin

anoncombustible

metal

container

andsaturate

completely

with

water.Allow

coals

andwater

toremain

metal

container

24hours

prior

disposing.

.To

protect

against

bacteria

that

could

causeillness,

keep

all

meatsand

refrigerated

andthaw

inrefrigerator

ormicrowave;

keep

rawmeats

separatefrom

other

foods;

wash

everything

that

contacts

rawmeats;

cook

thoroughly;

and

refrigerate

leftovers

immediately.

Cook

meatsmedium

towell

done.

EE THESE

WARNINGSAPPLY

ALSO

TOTHE

"sIDE

FIRE

BOX"

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