Use and Care Manual

ManualsBrandsChar-Griller ManualsOutdoorsCompetition Pro 1091 sq. in. Offset Charcoal or Wood Smoker in Black

Competition Pro™

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nishesandpreventadding

unnaturalavorstoyourfood:

1. Lightly coat ALL INTERIOR SURFACES (including INSIDE OF BARREL, AND COOKING

GRATES) with additional vegetable oil (spray vegetable oil is easiest but KEEP AWAY FROM

HOT COALS, FIRE OR FLAME).

2. Buildamediumsizedreontheregrate.Stack2lbsofcharcoal(approximately30

briquettes)inapyramidandsaturatewithlighteruid.DONOTusegasoline.Lightcoals

inseveralplaces.Whencharcoalsashoverorturngray,spreadoutfrompyramidintoat

singlelayer.CloseCHARCOALGRILLHOOD.ALWAYSfollowcharcoalandlighteruid

manufacturers’ instructions and warnings.

3. Maintain 250°F temperature on grill for two (2) hours. Control heat with DUAL DAMPERS and

ADJUSTABLEFIREGRATE.AdjustGRATEoneendatatime.Moreairowmeansmoreheat.

4. NEVER EXCEED 450°F (230°C) AS THIS WILL DAMAGE THE FINISH AND CONTRIBUTE

TO RUST. PAINT IS NOT WARRANTED AND WILL REQUIRE OCCASIONAL TOUCH-UPS.

THIS UNIT IS NOT WARRANTED AGAINST RUST.

• Forfewerare-ups,cookwithlidinthedownposition.

• Addwater-soakedwoodchipstoCHARCOALGRILLforsmokyavor.(SeeRecipessection)

• Ashes left in bottom of CHARCOAL GRILL for too long hold moisture and may cause rust if not cleaned

out.

• GRILL is made of steel and cast iron, which WILL rust, especially without proper care.

• Donotuseself-startingcharcoal,asitgivesoffanunnaturalavor.Burnlighteruidoffcompletely

before cooking.

• After use, coat bare metal with vegetable oil to reduce rust. Remove EXTERIOR rust with wire brush

and touch up with high heat paint, available at most hardware/auto stores.

• Make sure to empty GREASE TRAY after every use once completely cooled.

• HEAT GAUGES maintain moisture, which will result in steam during cooking.

• Fill unwanted holes with extra nuts and bolts (not provided). Note: Smoke will escape from other areas

than smokestacks. This will not affect cooking.

• Grillmustbeinstalledonstable,atsurface.

• It is recommended that CHARCOAL GRILL be heated up and fuel kept red hot for at least 30 minutes

priortorsttimecooking.Donotcookbeforebriquetteshaveturnedgraywithash.

• WARNING! Accessible parts may be very hot. Use outdoors only.

• WARNING! Do not use spirit or petrol when lighting or relighting.

• WARNING! Keep children and pets away from appliance.

GRILL PREPARATION &

OPERATING INSTRUCTIONS

Summary of content (10 pages)

PAGE 1
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.
PAGE 2
CUTS OF MEAT 26
PAGE 3
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.
PAGE 4
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.
PAGE 5
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.
PAGE 6
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.
PAGE 7
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.
PAGE 8
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.
PAGE 9
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.
PAGE 10
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.