OWNER’S MANUAL GRAND CHAMP ™ Model #8250 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 8250 E A.
TABLE OF CONTENTS Safety Warnings & Warranty ............................ A-1 Assembly Instructions ..................................... B-1 Product Usage .................................................. C-1 Recipes .............................................................. D-1 Accessories .......................................................
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 grill 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, call 912-638-4724. • Grill is for use outdoors and in well-ventilated areas, only.
IMPORTANT SAFETY WARNINGS (Continued) • Do not lean over an open grill and be mindful of hands/fingers near the edge of the cooking area. • When opening the lid, keep hands, face, and body safe from hot steam and flame flare-ups. • WARNING: To avoid injuries, gloves or other protective articles should be used when operating the grill. • Do not exceed a temperature of 500°F. • Do not allow charcoal and/ or wood to rest on the walls of grill. Doing so will greatly reduce the life of the grill.
*** STOP! CALL FIRST! *** Do NOT Return Product to Store. This grill has been made according to the highest of quality standards. If you have any questions not addressed in this manual or if you need parts please call our Customer Service Department at 1-912-638-4724 (USA) or email Char-Griller® at: Service@CharGriller.com and have your serial number handy. REGISTER YOUR GRILL: To take full advantage of the Char-Griller® warranty be sure to register your grill by visiting www.CharGriller.
WARRANTY INFORMATION A COPY OF THE DATED PROOF OF PURCHASE (RECEIPT) IS REQUIRED WHEN REGISTERING OR SUBMITTING A WARRANTY* CLAIM. PLEASE RETAIN A COPY OF THE RECEIPT FOR YOUR RECORDS. Char-Griller® will replace any defective part of its grillers/smokers, under warranty, as outlined below. PLEASE READ THIS INFORMATION IN DETAIL AND IF YOU HAVE ANY QUESTIONS CONTACT CUSTOMER SERVICE AT 912-638-4724 OR SERVICE@CHARGRILLER.COM.
ASSEMBLY INSTRUCTIONS 35 34 1 2 4 3 5 6 8 7 33 35 32 31 8 30 29 9 10 28 11 27 12 I 25 24 23 13 22 14 15 16 21 20 19 18 17 B-1
PARTS LIST B-2 Item QTY Part Name 1 2 3 4 5 6 7 8 9 10 11 12 13 14 1 1 1 1 1 1 1 2 1 1 1 1 1 1 LID LOGO PLATE LOGO PLATE, X-D, SERIES WARMING RACK COOKING GRATE ASHPAN AND CHARCOAL GRATE SIDE FIRE BOX LID LID HANDLE SMOKE BASKET SIDE FIRE BOX ASHPAN SIDE FIRE BOX BODY SIDE FIRE BOX DAMPER SIDE FIRE BOX DOOR SIDE FIRE BOX DOOR HANDLE 15 1 SIDE FIRE BOX SUPPORT BRACKET 16 17 18 19 20 21 22 23 24 25 I 27 28 29 30 31 32 33 34 2 1 1 1 1 1 1 1 1 1 3 1 1 1 1 1 1 1 1 35 2 WHEEL REAR SHORT LEG FRONT S
HARDWARE NEEDED Assembly: Requires 2 people. Tools Needed: Hammer, Phillips Head Screwdriver, Pliers, and a 7/16” Nut Driver. **NOTE: DO NOT fully tighten any bolts until 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 Time: 45 minutes Part No.
STEP 1 B E x6 x6 27 E E B 20 17 B-4 B
STEP 2 B E x6 x6 B 21 E 18 E E B E B E B-5
STEP 3 C x4 E x4 E C E C C E C E 19 B-6
STEP 4 G H x2 x2 16 G H 16 H G ALTERNATIVE VIEW H G 16 B-7
STEP 5 B x2 D x2 B 8 D STEP 6 34 B-8
STEP 7 B x4 28 B B B-9
STEP 8 B x1 29 B B-10
STEP 9 B x2 D x2 B 8 7 11 D 13 B-11
STEP 10 C x2 E x2 E 15 E B-12 C C
STEP 11 B x7 D INTERIOR VIEW x6 27 D B 15 11 B-13
STEP 12A C D x1 E x1 F x1 x2 C 11 F F 13 E D 12 STEP 12B C D x1 x1 E F x1 x2 13 11 F C D B-14 E 14
STEP 13 11 10 B-15
STEP 14 6 B-16
STEP 15 22 22 B-17
STEP 16 B INTERIOR VIEW x4 B 23 B 25 B-18
STEP 17 A x2 A 24 A 24 23 A B-19
STEP 18 9 5 B-20
STEP 19 4 B-21
STEP 20 I x3 I 24 STEP 21 To ensure sturdy assembly, tighten all NUTS and BOLTS.
FULLY ASSEMBLED B-23
OPERATING INSTRUCTIONS Setting Up This grill is designed for use outdoors, away from any flammable materials. When in use, it is important that there are no overhead obstructions and that the grill is at least 3 ft. from any wall or surface. Maintain 10 ft. of clearance to objects that can catch fire or sources of ignition such as pilot lights on water heaters, live electrical appliances, etc. It is important that the ventilation openings of the grill are not obstructed.
Lighting Instructions There are a few methods to light your charcoal grill, depending on the materials you prefer to use. Using a charcoal chimney is the Char-Griller® preferred method for speed and convenience but igniting your lump charcoal or briquettes directly in the grill is a great way to get cooking as well. Charcoal Chimney 1. Remove your grill grates and set them to side 2. Fill your charcoal chimney ¾ of the way full with briquettes or lump charcoal 3.
Controlling Temperature Controlling the temperature of your grill is all about controlling the air flow to the fire. MORE AIR = MORE HEAT. LESS AIR = LESS HEAT. By opening and closing the top and side dampers, you can easily control the temperature of your grill. The amount of charcoal used when grilling can also greatly impact your ability to control temperature. Dampers may need to be adjusted during the cook to account for changes in weather like wind or to accommodate for more or less fuel.
Seasoning Your Grill Seasoning is an important first step before you start cooking on your new grill. This process will help protect the interior and exterior grill finish, reduce food sticking to the grates, reduce unnatural flavors, and help prevent the grates from rusting. Char-Griller® recommends using flaxseed oil for seasoning your grill but most food grade oils (canola, grapeseed, vegetable, safflower, etc) will work as well.
Grilling Styles Your Char-Griller® grill can be used to smoke, grill or sear your food. By using temperature zones, charcoal and wood flavor, you can customize your culinary experience as desired. The following descriptions provide four of the most common ways you can cook with your Char-Griller® charcoal grill. Grill Cook with direct and indirect heat at medium temperatures (300°-450°F). Utilize a two zone set up to cook at different speeds and temperatures. GRILL (Direct Heat) - 300°-450°F Up to 2 lbs.
Smoke SMOKE (INDIRECT HEAT) Up to 2 lbs. Charcoal (30-40 Briquettes) Chacoal Grate adjusted to lowest setting or farthest from the cooking grates Cook with indirect heat at low temperatures (150°-250° F). Use wood chips, chunks, split logs or pellets to add smoke flavor 1. Set charcoal grate to low setting (farthest from grill grates) using adjustable charcoal tray hangers Cool Zone 2.
Care & Maintenance In order to keep your grill in the best shape, it’s important to keep it clean and maintained. Continued cleaning and care are key to ensuring a long life for your Char-Griller® grill.
General Grilling Tips & Warnings Control heat with amount and type of fuel, dual dampers, and adjustable fire grate. Adjust fire grate one end at a time. Wood burns hotter than charcoal. More airflow helps generate more heat. Additional charcoal and/or smoking woods may be added while cook is in progress. Wear gloves and apron when operating your grill. Only use natural hardwoods intend for cooking. Appropriate selections can typically be found in grocery stores and outdoor grilling retailers.
Cooking Guidelines BEEF HEAT KEY HEAT TYPE HEAT LEVEL AVG. COOKING TIME DIRECT HEAT SKIRT STEAK, MEDIUM 1-INCH THICK 4-6 MIN. INDIRECT HEAT HOT DOG 5-7 MIN. SMOKE 6-8 MIN. LOW HEAT 150°-250°F 4 OUNCES STEAK, MEDIUM 1-INCH THICK - FILET MIGNON, RIBEYE, NEW YORK STRIP & PORTERHOUSE BURGER 3/4 - INCH THICK 8-10 MIN. MEDIUM HEAT 300°-450°F HANGER STEAK, MEDIUM 8-10 MIN. HIGH HEAT 450°-550°F+ 1-INCH THICK PORK HEAT TYPE HEAT LEVEL AVG.
ENHANCE FLAVOR Wood Pairing Guide Different wood varieties possess different flavors and Char-Griller® recommends pairing your woods with the meats you intend to cook.
GRILLING RECIPES • • • Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert thermometer into the thickest part of the meat, not touching bone, and allow 1 to 1 1/2 minutes to register temperature. USDA Safe Minimal Temperature is 165°F for chicken / poultry. USDA Safe Minimal Temperature is 145°F for Beef, Pork, Veal & Lamb (Steaks, chops, roasts).
QUICK AND EASY GRILLED PORK TENDERLOIN Need dinner in a hurry? This quick and easy pork tenderloin recipe is a crowd pleaser. Pair with grilled red potatoes and asparagus for a simple but flavorful dinner! Ingredients: 2 Pork Tenderloins 2 tsp Paprika 1 tsp Garlic Powder 1 tsp Cilantro 1 tsp Oregano Salt and Pepper to Taste Olive Oil Instructions: 1. 2. 3. 4. Blend spices together in a bowl. Rub pork with olive oil and then season liberally on both sides with spice blend.
JALAPEÑO BACON BLANKET POPPERS Need and easy to make snack for this big game? These Jalapeno Bacon Blanket Poppers are a crowd pleaser and are super easy to whip up on the grill. The bacon gets crispy quickly and doesn’t burn easily since it’s just sitting on top of the cream cheese filling.
GARLIC PARMESAN CHICKEN WINGS Replicate the signature flavors of your favorite wing spot with this marinated Garlic Parmesan Recipe. Ingredients: 4 lbs. of Chicken Wings 16 oz. Bottle Italian dressing 1 Cup of Shredded Parmesan Cheese 1/2 Tbsp. Onion Salt 1/2 Tbsp. Black Pepper 1 Cup of Butter 1 Tbsp. Oregano 2 Tbsp. Garlic Powder A pinch of rosemary 5. 6. 7. 8. 9. Once charcoal is lit, turn off gas burners and allow to fully ash over Rub salmon on both sides with olive oil.
Smoking Recipes “CERTIFIED” PORK BUTT A great pork butt recipe perfect for beginners and pitmasters alike. This slow smoked pork butt recipe is great shredded and piled high with coleslaw for a sandwich or eaten on it’s own straight out of the pan! Ingredients: 2 Pork Butts (6-10 lbs. each) Apple juice Your favorite rub/seasoning Mustard Preparing the Meat: 1. Remove the pork butt from the plastic wrap & pat dry using a paper towel. Tip: Choose a pork butt with a full fat cap.
3-2-1 RIBS The 3-2-1 rib method might be something you have seen thrown around on social media. It’s a popular technique for smoking ribs that are tender, juicy, and come clean off the bone. Simple and easy to follow, this is a surefire way to guarantee your ribs are finger lickin’ good. The 3-2-1 Method is a process that involves smoking the ribs for three hours, wrapping them in foil and braising for two hours, and the smoking unwrapped for one hour.
SMOKED MAC AND CHEESE An all-time family favorite, this Smoked Mac & Cheese recipe elevates stovetop or oven baked mac & cheese with flavors sure to keep your smoker fired up Ingredients: 1 Package of Elbow Macaroni ½ Stick of Butter ¼ Cup of All Purpose Flour 1 Cup of Heavy Cream 1 Cup of Milk 2 Cups of Cheddar Cheese (Shredded) 1 Cup of Gouda Cheese (Shredded) 1 Cup of Colby Jack Cheese (Shredded) ½ Cup of Cream Cheese 2 Tbsp of Black Pepper 1 Tsp of Cayenne Pepper 1 Large Cast Iron Skillet SMOKED CHICKE
SMOKED TURKEY Instructions: 1. 2. 3. 4. 5. Empty cavity rinse and pat dry with paper towel. Tuck wing tips under the back and tie legs together. Place in center of cooking grate 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 (190°F internal).
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P.O. Box 30864 Sea Island, GA 31561 912-638-4724 www.CharGriller.com Service@CharGriller.
