Use and Care Manual

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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). (B) Build a medium sized fire on the fire grate. (C) After coals ash
over, spread out coals, replace cooking grates, close lid and heat at approximately 250° F for two hours. Re-coat GRATES and
return to grill at approximately 200° F for two hours.
You can lightly coat the exterior of the grill body (while warm) with vegetable
oil. This will extend the life of the finish, much like waxing a car.
Your GRILL will then be ready for use. NOTE: Grill will drip a lot of oil
during this process and for several uses but will slow over time.
NEVER EXCEED 400 BECAUSE THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST. PAINT IS
NOT WARRANTED AND WILL REQUIRE TOUCH-UP. THIS UNIT IS NOT WARRANTED AGAINST RUST.
2. To START FIRE – stack 50-60 briquets in pyramid and saturate with lighter fluid (DON’T USE GASOLINE). Light coals in
several places, close lid after briquets ash over or 1/2 gray, spread them out and start cooking. If one end burns faster, use tongs
to move coals from one end to the other for even heat. ALWAYS FOLLOW CHARCOAL AND LIGHTER FLUID MANUFACTURERS’
INSTRUCTIONS AND WARNINGS. USE OUTDOORS ONLY ON NONCOMBUSTIBLE SURFACE – 15’ AWAY FROM WOOD AND
COMBUSTIBLE MATERIAL.
3. Control heat with amount and type of FUEL, DUAL DAMPERS and ADJUSTABLE FIRE GRATE. Adjust GRATE one end at a time.
Wood burns hotter than coals. More airflow is more heat.
4. For no flare-ups, cook with lid in the down position. Add water soaked hardwood chips for a smoked flavor.
5. Suggestion: Screw 3/4'" cup hooks (not furnished) on front of the wood shelf to hang cooking utensils.
6. Burn out may be rust out. Ashes left in bottom too long hold moisture and rust through any thickness of steel. This grill is made
of steel and cast iron, which WILL RUST, ESPECIALLY IF NOT PROPERLY CARED FOR. SIDE FIRE BOX
WILL RUST AND LOOSE PAINT BECAUSE OF EXTREME HEAT.
7. Do not use self-starting charcoal as it will give unnatural flavor. Burn lighter fluid completely before closing lid.
8. After using, coat vegetable oil on interior grates and bare metal while warm to reduce rust. On the EXTERIOR, remove rust with
wire brush and touch up with a high heat paint, available at most hardware/auto stores.
9. HINT: If cast iron grates get caked, put them in self cleaning oven. They come out like new, but need re-seasoning.
10. You may place a coffee can on bottom shelf under the hole in the grill to catch drippings.
11. HEAT GAUGE may obtain moisture, which will steam out during cooking. Gauge may be calibrated in oven.
12. You may fill unwanted holes with Nuts & Bolts (Not Provided).
NOTE: Smoke will escape from areas other than the smokestack. This should not affect your cooking.
GRILLING RECIPES
DIRECT METHOD
STEAK (& ALL MEATS): Cook food directly above coals. Generally speaking, to grill meats, raise fire
grate to high position (hot) and sear for one minute on each side with the lid open to seal in flavor
and juices. Then lower fire grate to medium position with lid closed and cook to desire doneness.
Control heat with dual dampers and adjustable fire grate.
BETTER BARBECUE: Place grilled meat back in the marinade for several minutes before
serving – it will become tastier and juicier. CAUTION: Boil extra marinade first to kill bacteria
remaining from the raw meat.
Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into thickest part not
touching bone & allow five minutes to register. Internal temperatures for BIRDS should be 170° to 180°
and meat should be 140° for rare, 160° medium and 170° for well done.