Owner’s Manual Competition Pro™ Model 8125 Keep your receipt with this manual for Warranty. Customer Service 1-912-638-4724 Service@CharGriller.com Contents of this manual are Trademarked and Copyrighted by Char-Griller | A&J Manufacturing. Using the information contained in this manual without consent of Char-Griller and/or A&J Manufacturing is strictly prohibited. OM 8125 A.
STOP! CALL FIRST! DO NOT RETURN PRODUCT TO STORE. CALL (912) 638-4724 or email us at: Service@CharGriller.com. This product has been built to the highest quality standards. Call us should you have any questions not addressed in these instructions, or for service information. Have your grill’s serial number ready (located on the back of the grill body or on the leg) when calling.
Competition Pro™ IMPORTANT SAFETY WARNINGS read all safety warnings and instructions carefully before assembling and operating your grill Read the following instructions carefully and be sure your appliance is properly assembled, installed, and maintained. Failure to follow these instructions may result in serious bodily injury and/or property damage. If you have any questions concerning assembly or operation, consult your dealer. • Grill is for outdoor use only.
CUATION: Handles are Hot CUATION: Handles are Hot 4
Competition Pro™ • Never leave coals and ashes unattended. Before grill can be left unattended, coals and ashes must be removed. Use caution to protect yourself and property. • Carefully place remaining coals and ashes in a noncombustible metal container and saturate completely with water. Allow coals and water to remain in metal container 24 hours prior to disposing. • To protect against bacteria that could cause illness, keep all meats refrigerated and thaw in refrigerator or microwave.
warranty information Char-Griller® Charcoal Grill Char-Griller® will repair or replace any defective part of its Grills for a period of up to one (1) year from the date of purchase. Char-Griller® will also repair or replace the charcoal grill body (lid and bottom half) and gas grill lid of its grillers/smokers if the metal is rusted through or burned through for a period up to five (5) years from date of purchase.
Competition Pro™ parts list Sold under license from W.C. Bradley Co.
parts list Item QTY Part Name 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 THERMOMETER WITH WINGNUT & FLAT WASHER LOGO PLATE W/CLIPS HOOD HANDLE LID BODY Side Fire Box (SFB) LID STOPPER SFB HANDLE SFB LID SFB TOP HALF SFB COOKING GRATE SFB CHARCOAL GRATE SFB BOTTOM HALF SFB DOOR LATCH SFB DOOR DAMPER SFB SUPPORT BRACKET WHEEL SHORT LEG AXLE ROD BOTTOM SHELF LONG LEG UTENSIL HOOK FRONT SHELF CHARCOAL GRATE COOKING GRATE SIDE HANDLE SMOKESTACK SMOKESTACK DAMPER SMOKESTACK
Competition Pro™ Hardware and Tools Needed Assembly: Requires 2 people. Get another person to help. Tools Needed: Pliers, Phillips Head Screwdriver 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. All Hex Nuts should be on the inside of the grill unless stated otherwise. Unpack all contents in a well cleared and padded area. Estimated Assembly Time: 45 minutes STOP! Do Not Return to Store.
ASSEMBLY Step 1 Attach one (1) LONG LEG and one (1) SHORT LEG to back leg positions on GRILL BODY underside, using eight (8) ¼-20 x ½” HEX BOLTS and eight (8) ¼ LOCK WASHERS.
Competition Pro™ Step 2 Attach other one (1) LONG LEG and one (1) SHORT LEG to front positions on GRILL BODY underside, using eight (8) ¼-20 x ½” HEX BOLTS and eight (8) ¼ LOCK WASHERS. Then, affix BOTTOM SHELF as shown.
Step 3 Run AXLE ROD through holes in SHORT LEGS, then attach WHEELS to AXLE ROD using two (2) 7/16 HEX BOLTS.
Competition Pro™ Step 4 Attach HOOD HANDLE to GRILL HOOD using two (2) ¼-20 x ½” HEX BOLTS and two (2) ¼-20 HEX FLANGE NUTS.
Step 5 Place THERMOMETER through hole in GRILL HOOD, and secure with included WINGNUT and FLAT WASHER, as shown. (NOTE: Hardware came attach on Thermometer.
Competition Pro™ Step 6 Attach SIDE HANDLE to GRILL BODY using four (4) ¼-20 x ½” HEX BOLTS and four (4) ¼-20 HEX FLANGE NUTS.
Step 7 Attach SMOKESTACK to GRILL BODY using two (2) ¼-20 x ½” HEX BOLTS and two (2) ¼-20 HEX FLANGE NUTS.
Competition Pro™ Step 8 Attach TOP HALF OF SFB to BOTTOM HALF OF SFB using six (6) ¼-20 x ½” HEX BOLT and six (6) ¼ LOCK WASHERS. Then, attache the LID STOPPER to the top of the SIDE FIREBOX.
Step 9 Attach SIDE FIRE BOX LID to SIDE FIRE BOX using two (2) 1/4” FLAT WASHER and two (2) ¼-20 x 1/2” HEX BOLTS. Then attach HANDLE to SIDE FIRE BOX using two (2) 1¼-20 x ½” HEX BOLTS and two (2) ¼-20 HEX FLANGE NUTS.
Competition Pro™ Step 10a Attach SIDE FIRE BOX BRACE to GRILL using two (2) 1¼-20 x ½” HEX BOLTS and two (2) ¼ LOCK WASHERS.
Step 10b Attach SIDE FIRE BOX UNIT to GRILL using six (6) 1¼-20 x ½” HEX BOLTS and six (6) ¼ LOCK WASHERS.
Competition Pro™ Step 11 Place CHARCOAL GRATES inside GRILL BODY near bottom, as shown. Then, place CHARCOAL GRATE inside SIDE FIRE BOX.
Step 12 Place COOKING GRATES inside GRILL BODY above CHARCOAL GRATES, as shown. Then, place COOKING GRATE inside SIDE FIRE BOX.
Competition Pro™ Step 13 Attach FRONT SHELF to front of GRILL BODY, as shown.
Step 14 Attach UTENSIL HOOKS to FRONT SHELF, as shown.
Competition Pro™ GRILL PREPARATION & OPERATING INSTRUCTIONS PLEASE NOTE: NO RETURNS ON USED GRILLS Read all safety warnings and instructions carefully before assembling and operating your grill. NOTE: Grill interiors are not painted, rather coated with vegetable oil. DO NOT remove this coating. Cure both grills prior to cooking to protect interior and exterior finishes and prevent adding unnatural flavors to your food: 1.
CUTS OF MEAT 26
Competition Pro™ GRILLING RECIPES Direct Heat • • • • Direct Heat is a high heat method used to cook foods that take less than 25 minutes to cook. Typically, this means foods that are relatively small or thin such as steaks, chops, boneless chicken breasts, fish fillets, hamburgers, etc. Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into the thickest part not touching bone, and allow five minutes to register. Internal temperatures for FOWL should be 170°F to 180°F.
QUAIL OR DOVES: • • • • • • Cover birds in Italian dressing (Good Seasons or Kraft Zesty) and marinate overnight. Pour remaining dressing and cover with Texas Pete Hot Sauce for 6 hours. Wrap birds in thick bacon secured by a toothpick. Place on grill. Keep turning until bacon is black. Grill for 20 minutes. Sear with lid open and fire grate in high (hot) position for 1 minute on each side before lowering grate and closing lid. To SMOKE, place birds in center of GRID with fire in both ends of FIRE BOX.
Competition Pro™ • • • • • • Bring to room temperature before cooking. Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side with fire grate in high position for a few minutes. Lower fire grate to medium position and grill with lid down to avoid flare-ups. Cook each side 3 to 7 minutes according to desired doneness. Cook ground meat to 150 internally or until juice runs clear (free of blood) for prevention of E-coli.
SMOKING RECIPES Indirect Heat Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING SLOWLY (See chart above). 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.
Competition Pro™ SMOKED TURKEY: • • • • • Empty cavity rinse and pat dry with paper towel. Tuck wing tips under the back and tie legs together. Place in center of cooking grid directly above foil drip pan of water. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion. Use a meat thermometer for best results (190F internal). SMOKED BAKED HAM: You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
not use vegetable oil or salt and pepper if using marinade. SMOKED VENISON: Venison Marinade: 1 cup Balsamic or wine vinegar 1 cup olive oil 2 oz. Worcestershire 1/2 oz. Tabasco 2 tbsp. Season All 1-2 chopped jalapenos 3 oz. soy sauce Bacon Marinade 2 oz. wine vinegar 2 oz. Worcestershire 4 dashes Tabasco • • • • Place leg of venison in a container or “hefty bag” and marinate for 2-4 days, turning daily. Marinate bacon overnight in its marinade.
Competition Pro™ SMOKED SPARE/BACK RIBS: • • • • Peel off tough layer of skin on back side. Rub all surfaces with seasoning. Place ribs in center of grid above drip pan and smoke approximately 1 1/2 hours or until meat pulls away from bone. Baste with barbecue sauce during last 30 minutes.
SHISH KABOB MARINADE: Mix 1 cup soy sauce 1/2 cup brown sugar 1/2 cup vinegar 1/2 cup pineapple juice 2 teaspoons salt 1/2 teaspoon garlic powder • • Mix ingredients and bring to a boil. Marinate beef in mixture a minimum of 4 hours.
Competition Pro™ ACCESSORIES Custom Fit Cover #8955 Weather Resistant Protects Grill Finish Charcoal Basket #4040 Confines Coals to One Side for Smoking Indirect Cooking Apron #8805 Machine Washable Two Front Pockets Adjustable Straps For Pricing or to Order, Visit www.CharGriller.
P.O. Box 30864 Sea Island, GA 31561 912-638-4724 www.CharGriller.com Service@CharGriller.
