Instructions / Assembly

STARTING YOUR YOUR AUSSIE GRILL

WARNING: Use your grill only in a place with good air circulation

to prevent the collection of toxic carbon monoxide gases.

NOTE: MAKE CERTAIN YOU LEAVE THE HOOD ALL THE

WAY OPEN UNTIL THE FLAMES HAVE DIED DOWN.

STARTING A FIRE:

STEP 1. Use a high quality hardwood charcoal to make sure you

get a good fire. Charcoal briquettes made from maple, oak,

birch or elm woods will burn clean with very little smoke and

without unpleasant odors.

STEP 2. Open the hood and all the vents.

STEP 3. Remove the cooking grid and ash dump. For paint pro-

tection, line the bottom of the bowl with aluminum foil. Replace

the ash dump.

STEP 4. Place about three pounds of charcoal (48-50 briquettes)

on the ash dump in the bottom of the grill.

STEP 5. Make a pyramid shaped stack near the front of the

grate and pour on charcoal lighter fluid following the instructions

on the can (use an electric fire starter if you wish-just leave off

the lighter fluid and follow manufacturer's instructions).

STEP 6. Let the lighter fluid soak in for approximately one

minute.

STEP 7. Carefully light the charcoal and let it burn for 20 to 25

minutes or until it is covered with a light gray ash. NOTE: For a

hot fire in a hurry, use a fan or a bellows to create extra air

movement over the charcoal. Be careful about blowing the

ashes.

FOR GRILLING... Use long-handled tongs to arrange the char-

coal in a checkerboard pattern. Leave about one-half inch of

space between each piece of charcoal. This will help you to

avoid flare-up from the meat drippings and will give you the even

heat needed for grilling.

FOR INDIRECT COOKING... such as roasting large pieces of

meat on the grid, use or make a pan about an inch larger all

around than the piece of meat to catch the drippings. (You can

easily make a pan from aluminum foil: just crease the foil to

stand up about an inch on all sides and pinch the corners firmly

to stop the grease from leaking out.) Put the pan directly under

the meat and surround it with charcoal. Most indirect cooking

takes a long time. Place an extra supply of 8-10 charcoal bri-

quettes along the side of the ash dump. This allows you to

warm up the briquettes so they will light easily when you need

them for more heat.

STARTING A FIRE

FOR GRILLING

FOR INDIRECT

COOKING