OWNER’S MANUAL Portable Tabletop OR Side Fire Box™ Model #22424 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_22424_ED_ B.
TABLE OF CONTENTS Safety Warnings & Warranty............................... A-1 Assembly Instructions ..................................... B-1 Table Top Grill ............................................ B-1 Side Fire Box ............................................. B-6 Product Usage .................................................. C-1 Recipes .............................................................. D-1 Accessories .......................................................
Congratulations on your Char-Griller® purchase! You have purchased a product that can be used as EITHER a Portable Table Top Charcoal Grill OR as a mounted side fire box on a Char-Griller barrel grill. Assembly instructions for use as a Portable Table Top Grill can be found on page B-1. Assembly instructions for use as a Side Fire Box can be found on page B-6.
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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, call 912-638-4724. • Grill is for use outdoors and in well-ventilated areas, only.
IMPORTANT SAFETY WARNINGS (Continued) • When opening lid, make sure it is pushed all the way back so it rests against the lid support brackets. Use extreme caution as hood could fall back to a closed position and cause bodily injury. • Close lid and all dampers to help suffocate flame. • Always hold an open lid from the handle to prevent it from closing unexpectedly. • Never leave coals and ashes unattended. Before grill can be left unattended, coals and ashes must be removed.
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 that are 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. Document Your Grill Model and Serial Numbers HERE: (Model and Serial number are located on the back of the grill body or on the leg.
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 PORTABLE TABLE TOP GRILL PARTS LIST AND TOOLS REQUIRED (Tools Not Included) Pliers 7/16" nut driver Phillips Head Screwdriver Parts List: 1 Cooking Chamber 2 Damper Circle 2 Cast Iron Grates 2 Metal rod handle 1 Wood handle 1 Wire rack (for wood) 1 Side Drawer / Ash pan / Fire grate 1 Cast Iron Lifter B-1
Step 1: Attach LEGS to GRILL BODY with four 1/2” HEX BOLTS and four HEX NUTS, see below. (4) 1/2” Hex Bolts (4)Hex Nuts Grill Body Hex Nuts Hex Bolts Legs Step 2: Attach WOOD HANDLE to GRILL HOOD with two HEX BOLTS, two LOCK WASHERS, and two HEX NUTS, see below.
Step 3: Attach WIRE HANDLE to GRILL BODY with four HEX BOLTS and four HEX NUTS, see below. (4) 1/2” Hex Bolts Hex Bolts (4)Hex Nuts Wire Handle Wire Handle Hex Bolts Hex Nuts Step 4: Attach DAMPER CIRLCE to GRILL BODY with one 3/4” HEX BOLTS, one FLAT WASHER, one LOCK WASHER, and one HEX NUT.
Step 5: Attach DAMPER CIRCLE to the ASH DRAWER with 3/4” HEX BOLT, FLAT WASHER, LOCK WASHER, and HEX NUT, see below. (1) 3/4” Hex Bolt Damper Circle Hex Nut (1)Hex Nut (2)Flat Washer Lock Nut Ash Drawer Flat Washer (1)Lock Washer Hex Bolt Step 6: Attach U HANDLE to ASH DRAWER with two LOCK WASHERS and two HEX NUTS. (2)Lock Washers Lock Washers (2)Hex Nuts Hex Nuts Ash Drawer U Handle Step 7: Tighten ALL BOLTS and NUTS.
Step 8: Place FIRE GRATE onto ASH DRAWER then slides it into GRILL BODY. Grill Body Fire Grate Ash Drawer Step 9: Place COOKING GRATES onto the GRILL BODY.
ASSEMBLY INSTRUCTIONS SIDE FIRE BOX PARTS LIST AND TOOLS REQUIRED (Tools Not Included) Pliers 7/16" nut driver Phillips Head Screwdriver Hammer Parts List:: 1 Cooking Chamber 2 Damper Circle 2 Cast Iron Grates 2 Metal rod handle 1 Wood handle 1 Wire rack (for wood) 1 Side Drawer / Ash pan / Fire grate 1 Cast Iron Lifter B-6
Step 1: Remove the FILLER PLATES from the SFB and main GRILL BODY that you plan to install the SFB onto. SFB Grill Body Filler Plates Step 2: Attach SFB to main GRILL BODY. With a helper align the SFB in place over the opening on the grill body then attach with six 1/2” BOLTS and NUTS.
Step 3: Attach SPACER TUBES in between SFB and side braces and secure with two 2” HEX BOLTS and HEX NUTS. The HEX BOLTS should go through from the SFB side, see below. Align the SPACER TUBES with the corresponding holes on the leg brace and SFB. Insert the 2” HEX BOLT through the SFB then through the SPACER TUBE , and finally through the leg brace. Then secure the HEX BOLT with the HEX NUT.
Step 5: Attach WOOD HANDLE to SFB HOOD with two 1/2” HEX BOLTS, two LOCK WASHERS, and two HEX NUTS. Hex Bolts Wood Handle (2) 1/2” Hex Bolts (2)Hex Nuts Lock Washers (2)Lock Washers Hex Nuts Step 6: Attach DAMPER CIRCLE to the ASH DRAWER with 3/4” HEX BOLT, FLAT WASHER, LOCK WASHER, and HEX NUT, see below.
Step 8: Tighten ALL BOLTS and NUTS. Insert a 1/2” BOLT and tighten with a NUT for any open holes in Grill BODY after assembly. Step 9: Place FIRE GRATE onto ASH DRAWER then slides it into SFB. SFB Fire Grate Ash Drawer Step 10: Place COOKING GRATES onto SFB.
OPERATING INSTRUCTIONS Setting Up Set grill up on solid, flat surface with adequate wind shelter. Do not move grill while hot, and do not leave unattended during operation. This appliance is designed for use outdoors, away from any flammable materials. It is important that there are no overhead obstructions and that there is a minimum distance of 3 feet (90cm) from the side or rear of the appliance. It is important that the ventilation openings of the appliance are not obstructed.
Lighting Instructions 1. To start a charcoal fire, stack 15 or so briquettes in a pyramid and saturate with lighter fluid. NOTE: Do not use gasoline, kerosene or alcohol for lighting charcoal. Use of any of these or similar products could cause an explosion possibly leading to severe bodily injury. 2. Light coals in several places 3. After briquettes ash over or turn gray, spread them out and start cooking 4. If one end burns faster, use tongs to move coals from one end to the other for even heat.
Finishing Up When your are finished grilling you can shut down your grill by closing both dampers and allowing the fire to suffocate. Be patient. This make take an hour or more. Emptying the Ashes & Ash Pan: ** ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE ** After the fire is completely extinguished you should wait several hours before emptying the ashes to ensure they are not still hot and a burn hazard. 1. Knock any ashes that did not fall into the ash pan from the fire grate.
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GRILLING RECIPES Know Your Cuts of Meat D-1
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.
• • 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. KABOBS: • • • • Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms, zucchini, circular slice of corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp, scallops, lobster, chicken, sausage, pork, beef, etc.
SHRIMP (Peeled) & CRAYFISH: • • • Place on skewers. Coat with melted butter and garlic salt. Grill 4 minutes on each side or until pink. Cocktail sauce optional. BAKED POTATOES: • • • Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes. Turn after 25 minutes (no need to turn if smoked). Squeeze to check for doneness. SWEET CORN IN HUSKS: • • Trim excess silk from end and soak in cold salted water 1 hour before grilling. Grill 25 minutes – turning several times.
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.
• • Baste with ham glaze 3 or 4 times during last 30 minutes of cooking time. Garnish with pineapple rings about 15 minutes before end of cooking time. SMOKED HOT DOGS STUFFED: • • • Slit hot dogs lengthwise, within 1/4 inch of each end. Stuff hot dogs with cheese and relish and wrap in bacon. Place on cooking grid over drip pan and smoke 15-20 minutes or until bacon is crisp. SMOKED CHICKEN PARTS AND HALVES: • • • Rinse pieces in cold water and pat dry with paper towels.
• Add shrimp and/ or crayfish and smoke 45 minutes. SMOKED VEGETABLES: • Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc. • Put in pan and cover with water and cook for several hours while cooking the meat. Or place vegetables on grill and smoke for 50 minutes, either wrapped in foil or not. SMOKED FISH: • • • • Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate fish in 1 cup white wine, 1 cup soy sauce mixed with 1 cup lemon juice.
• • • mixture is very smooth. Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2 teaspoons Beau Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt). Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24 hours in a covered dish. Bring meat to room temperature before cooking.
ACCESSORIES Warming Rack Increase Grill Area Keeps Food Warm Cover Custom Fit Weather Resistant Protects Grill Finish Cover Accommodates Side Shelf or Side Fire Box Charcoal Basket Confines Coals to One Side for Smoking Indirect Cooking Rotisserie Excellent for Effortless Grilling Universal Fit for Any Grill Quick Release Chimney Starter E-Z starter with patented Trigger release ABS handle with heat shield Zinc coated galvanized steel Makes starting charcoal grill fast and easy Apron Machine Washable Tw
For pricing or to order accessories visit: www.CharGriller.com OR CALL: 912-638-4724 P.O. Box 30864 Sea Island, GA 31561 912-638-4724 www.CharGriller.com Service@CharGriller.
