CC1830S service@royalgourmetusa.com www.royalgourmetcorp.
Before Using the Device For Your Safety 1 1-2 Signal Symbols 1 General Safety lnstructions 1 Safety lnstructions Proposition 65 warning Intended Use Assembly 1-2 2 2 2-9 Preparation 2 Required Tools 2 Unpack Grill 2 Explosion View 3 Parts and Hardwares 4 Assembly lnstructions Attention 5-9 9 Before Grilling 10 Types of charcoal 10 Smoking Woods 10 Operation 11 Smoke by cooking Operation 12 Maintenance and Cleaning 12 Grilling Recipes 13-14 Smoking Recipes 15-16 Disposal
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may ! PROPOSITION 65 WARNING 1. Combustion by products when using this product contain chemicals known to the State of California to cause cancer, birth defects, and other reproductive harm. 2. This product contains chemicals,including lead and lead compounds, known to the State of California to cause cancer, birth defects or other reproductive harm. Wash your hands after handling this product. THESE WARNINGS ALSO APPLY TO THE SIDE FIRE BOX.
30 29 28 27 26 16 25 19 18 24 31 23 17 22 16 20 15 14 21 13 12 11 10 9 8 7 3 6 2 5 4 1
1. Bottom shelf 1 17. 2. Right front leg 1 18. Smoker lid brace 1 3. Right back leg 1 19. Smoker lid 1 1 Smoker upper 4. Wheel 2 20. Main body 1 5. Axle 1 21. Side table 1 6. Left front leg 1 22. Charcoal pan 1 7. Left back leg 1 23. Lifting handle 2 8. Smoker brace 1 24. Cooking grate 2 9. Leg connector 1 25. Warming rack 1 10. Front shelf brace 2 26. Smoker cooking grate 2 11. Front shelf 1 27. Main body lid 1 12. Smoker lower 1 28. 13.
6 2 3 7 9 RF LF A RB 1 LB 8 RB RF A LF LB 6 2 7 8 9 Do not secure the bolts until step 4. 3 A 5 F C LF 4 RB LB G 20 IMAGE 2 IMAGE 3 20 5 4 Now, secure all the bolts.
29 16 27 A C D 28 C D 27 16 28 29 with 11 17 A A 10 C 12 H Assemble the front shelf braces (10) to the main body with Assemble the front shelf (11) to the main body with 2 bolts (A) 12 17
B 31 18 A 13 a 19 C 15 C A air vent 15 a B 13 B 13 smoker side door 13 18 Assemble the smoker lid (19 ) and filling piece (31) to the upper part with 4 bolts（B） A 16 A A C A D 16
14 26 21 14 A Place the smoker cooking grates (26) and charcoal pan (14) into the right position of the smoker. Assemble the side table (21) to the main body with 4 bolts (A). 14 F 22 23 25 Assemble the warming rack (25) to the main body & lid, Connect the lifting handles (23) to the charcoal pan (22) .
18 17 24 30 Place the cooking grates (24) onto the main body. Attach the “ S ” hooks (30) to the side table.
SMOKING WOODS Grill will drip oil during this process and for several uses afterwards. This is normal. Also, it’s difficult to maintain the right cooking temperature with wood due to its moisture content. NEVER EXCEED 400°F BECAUSE. THIS WILL DAMAGE THE FINISH AND CONTRIBUTETO RUST. PAINT IS NOT WARRANTED AND WILL REQUIRE TOUCH-UP. THIS IS NOT WARRANTED AGAINST RUST. TYPES OF CHARCOAL You can burn either charcoal briquets or natural wood lump which have different attributes.
The adjustable charcoal pan can also be used to control the temperature. Use lifting handles to raise it for quick searing and lower will become it for slow cooking. Always use a flame- retardant insulated grill mitt when adjusting air vent or adjusting the charcoal pan. To Lighting Your Grill: Open charcoal access door or add charcoal with extreme caution to avoid injury. 1. Open the lid and remove the cooking grates. 2. To start a charcoal fire, stack 4.
Smoke by Cooking OperationTT When your are finished grilling you can shut down your grill by closing both dampers and allowing the fire to suffocate. Be patient. This may take an hour or more. Smoke by cooking uses indirect heat and smoke. SMOKE BY COOKING SLOWLY.To light the barbecue 1. Open the lid and remove cooking grates. 2. To start a charcoal fire, stack 4 lb in a pyramid and saturate with lighter fluid. Do not use gasoline, kerosene or alcohol for lighting charcoal.
GRILLING RECIPES Direct Heat 13
STEAK (& ALL MEATS): KABOBS: • Cook food on the charcoal side of the unit, directly above coals/heat. • 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 • 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 shrimp, scallops, lobster, chicken, sausage, pork, beef, etc.
SMOKING RECIPES Indirect Heat SMOKED TURKEY: SMOKED HOT DOGS STUFFED: • Empty cavity rinse and pat dry with paper towel. • 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. • 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.
SMOKED VENISON: CHICKEN MARINADE: 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 Combine 1/2 cup soy sauce 1/4 cup vegetable oil 1/4 cup red wine vinegar 1 teaspoon oregano 1/2 teaspoon sweet basil 1/2 teaspoon garlic powder with parsley 1/4 teaspoon pepper Bacon Marinade 2 oz. wine vinegar 2 oz.
which is considered as normal wear. S without prior to obtain return authorization 61 lb Corp 60.6 500 service@royalgourmetusa.
