Parts List Deluxe Griller #2828 PR OWNER’S MANUAL O FE SSIONAL Recipes 9 More Features Than Any Grill Accessories Warnings (Page 10) E SMOK GRIL RS ox Assembly and Operating Instructions b LS & le The t t i BIG GRILL in the l The BIG Grill in the Little Box! C LIFTABLE GRATES • • T IR AS Non Stick • Cleans Easily Non Warp • Enhances Flavor GR Utensils Not Included Product may vary slichtly from photo ON www.chargriller.
PARTS LIST AND TOOLS REQUIRED (Tools Not Included) Pliars and 7/16" nut driver Note: Hardware bag may contain extras. 4 pcs. 9 pcs. Hinge Pin 13/4" Hex Bolt Hair Cotter Pin 1/2" Hex Bolt 2" Hex Bolt 3/4" Hex Bolt HARDWARE USED WITH YOUR CHAR-GRILLER 2 pcs. 4 pcs. 12 pcs. 2 pcs. Hex Nut 1/4" Lock Washer 29 pcs. 3 pcs. 1/4" Washer Push on Wheel Cap 2 pcs. 2 Pcs. for Wheels Damper Circle (Not to scale) 1 pc. PARTS……....……….DESCRIPTION PARTS……….....…..……..DESCRIPTION PARTS………….........
ASSEMBLY INSTRUCTIONS Read all safety warnings and instructions carefully before assembling and operating your grill. IMPORTANT HINT: DO NOT TIGHTEN ANY NUTS AND BOLTS UNTIL GRILL IS FULLY ASSEMBLED. (Estimated Assembly Time: 45minutes) 1. Asembly requires 2 people. Get another person to Help. For easiest assembly use a HAMMER, PLIERS and a 7/16" NUT DRIVER. NOTE: Do Not tighten any bolts unless instructed to do so. Tightening too soon may prohibit parts from Fitting together.
8. 9. Attach CONDIMENT BASKET with two (2) 3/4” FIG. G Hex Bolts and Nuts as shown. Fig. G. Hex Nut Insert SMOKESTACK from INSIDE the HOOD up through the hole. Attach with two (2) 3/4" hex bolts with the nuts on the inside. Fig. H. Note: It is not necessary to remove the Stack Damper. 3/4” Hex Bolt Acorn Nut 10. Insert HEAT GAUGE through hole in hood (from outside) and push the SPLIT RING over tabs on the sides of the HEAT GAUGE from inside the hood. 11.
14. Attach SIDE SHELF to the four (4) holes on left side of grill with 1/2" hex bolts and nuts. Fig. L. 15. ATTACHING WARMING RACK PIVOT BOLTS: On each END of the HOOD just back of center, insert one (1) 2" HEX BOLT (total 2) (from outside in) in holes (A) with HEX NUTS on inside of HOOD. Fig. M. FIG. J On each END of the LOWER GRILL BODY 4" from the back corner, insert one (1) 3/4" HEX BOLT (total 2) (from outside in) in holes (B) and secure with HEX NUTS on inside of GRILL BODY. Fig. M.
GRILL PREPARATION & OPERATING INSTRUCTIONS PLEASE NOTE: NO RETURNS ON USED GRILLS Read all safety warnings and instructions carefully Before assembling and operating your grill. 1. Cure GRILL prior to your initial use to protect the interior and exterior finish and to prevent unnatural flavors to your first meals. (A) Lightly coat ALL INTERIOR SURFACES (including GRILLS, GRATES, AND INSIDE OF BARREL.) with vegetable oil (spray vegetable oil is easiest but do not use near hot coals or fire).
GRILLING RECIPES (continued) MARINATED FLANK STEAK – Mix marinade ingredients in nonmetal dish. Let steak stand in marinade for no less than 4 hours in refrigerator. Brown each side for 5 minutes, but center should remain rare. Cut steak diagonally across the grain into thin slices before serving. Grill with fire grate in high (hot) position with lid open or closed. MARINADE: 1/2 cup vegetable or olive oil, 1/3 cup soy sauce, 1/4 cup red wine vinegar, 2 tbs. Lemon juice, 1 tsp.
SMOKIN’ RECIPES (WATER PAN) INDIRECT METHOD Pan not included. Disposable bread pan is recommended SMOKE BY COOKING SLOWLY (See chart on page 10 for smoking times) 1) Place water/drip pan on left side of fire grate. 2) Place hot coals on right side (damper end) of fire grate. The charcoal basket accessory helps confine coals to one side. 3) Place meat above water pan. 4) Place fire grate in low position. 5) Close lid & control heat with dampers & adjustable grate.
SMOKIN’ RECIPES (WATER PAN) Indirect Method (continued) SMOKED CHICKEN PARTS AND HALVES – Rinse pieces in cold water and pat dry with paper towels. Brush each piece with vegetable oil and season to taste with salt and pepper. Brown pieces directly above coals with lid open and grate in high or medium position for several minutes. Then place pieces on cooking grate directly above drip pan. With the grate in the low position, cook with lid down for 55 to 60 minutes or until done.
SMOKING TIMES Food Beef Roasts, Beef Brisket Lamb Roasts, Venison Large cuts of Game Pork Roasts Pork/ Beef Ribs Pork Chops Sausage Links Ham, Fresh Ham, Cooked Chicken (Cut up or split) Chicken (Whole) Turkey (Unstuffed) Fish, small whole Fish, filets, steak Duck Small game birds Weight 3 – 4 lbs. 5 – 7 lbs. 7 – 9 lbs. 3 – 4 lbs. 5 – 8 lbs. Full grill Full grill Full grill 10 lbs. All sizes 1-4 fryers, cut up or split 1-4 fryers 8 – 12 lbs. Full grill Full grill 3 – 5 lbs.
Professional Accessories Branded with Char-Griller Logo TM P ® F RO ESSI V? 5>$@ ZV [V VZ\ ! ALL TOOLS: STAINLESS STEEL & HARDWOOD HANDLES ONAL Spatula / Turner GRILLS & SMO S KER "Always Well Done" TO ORDER VISIT: Tongs ! www.chargriller.com or CALL: 912-638-4724 or FAX: 912-638-2580 or MAIL: P.O.
ACCESSORIES P ORDER FORM RO FES SIONAL GRILLS & SMOKE RS The BIG GRILL in the little Side Shelf • Added convenience • Add to right side for more space……..............................…………………$19.99 Warming Rack (Specify for Smokin Pro) box TO ORDER: Visit our online store at: www.chargriller.com or CALL: 912-638-4724 or FAX: 912-638-2580 or MAIL: P.O. Box 30864 Sea Island, GA 31561 • Increase Grill Area • Keep foods warm………………….............................…………………$19.
