Owner`s Manual - S3 amazonaws com

MANUAL
OWNER'S
d PartsList
Outfaw #2137
d AssemblyandOperatingInstructions
fl Recipes
d Accessories
fi Warnings
( P a g e1 0 )
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TheBIGGrillin theLittleBox!
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_SERVEMoRE
PEOPTE
-41{0THERWAY
TOSMOKE
I
-
DURABTE
EVEI{HEAI
PARTS LIST AND TOOLS REQUIRED
(ToolsNot lncluded)
Pliars ffi€
and 7116"nut driver .-dE
A assEMBLY rNsrRucrroNs
Read
allsafety
warnings
andinstructions
yourgrill.
carefully
belore
assembling
andoperating
IMPORTANT
HINT:DONOTTIGHTEN
ANYNUTSANDBOLTS
UNTILGRILLIS FULLY
ASSEMBLED.
(Estimated Assembly Time: 45minutes)
Assemblyrequires2 people.Get anotherperson
iiffi'S"::'."?;l::'nff;ffii'H;:"S'?IYY'*'
M
Nottightenanyboltsunlessinstructed
to doso.
Tightening
toosoonmayprohibitpartsfrom
Fittingtogether.
All HexNutsshouldbeonthe
Insideofthegrillunlessstatedotherwise.
Unpack
all contentsin a well-clearedand paddedarea.
suoRr
LEc
@
L O N GL E G
Insertone LONGLEGinto one SHORTLEG.
See Fig.A. Repeat this step for the other LONG
and SH0RTLEG.
Attach LEGBRACESIo
the outside of one of the
LONGand SHORTLEGassembliesyou just made.
See Fig. B. Use Nvo 21/2" hex bolts and nuts for
each LEGBRACEbut only finger tight.
Inseft all four corners of the BOTTOM
WIRE
SHELFinto the four holes located near the bottom
insideof the four LEGS.See Fig. C. Next, rotatethe
LEGSupward untilvertical. lmportant:Make sure
the two Long Legs are on the same end.
ll
-t
,ro*rrr)ii;,hivhee, @
Attach the other end of the LEGBRAGESIo
the
correspondinglegs using 21/2" Hex Bolts and Nuts
but only fingertight. See Fig.D.
Gently hammer one HUBCAPtoone end of
the AXLE. Slide one WHEELonto the AXLE.
InseftAXLEthrough the holes at the bottom of both
SHORTLEGS.Slide second WHEELonto AXLE
then gently hammer the second HUBCAPonto
AXLE. Next inserl a mtter pin throughthe hole in each
end of the axle and spread the tip of the cotter pin.
See Fig.D.
Stand the CART/LEG
ASSEMBLY
upright. Attach
the bottom half of the BODY to the CART/LEG
(make sure damper is on same side as
ASSEMBLY
wheels) with four 21/2" Hex Bolts. There are two
holes in the front and two in the back of the grill
BODY.
See Fig.E.
EI
to the front
BRACKETS
SHELF
B . Attachtwo (2) FBONT
grillbodyusingtwo (2) 314"
HALFof
edgeof BOTTOM
(with
the nutson the insideof the grill).
Nuts
Hex Boltsand
SHELF
to the FR0NT
Attachthe longW00DSLATS
and at the sametime attachthe FR0NT
BRACKETS
to the undersideof the outer
SUPP0RT
BRACES
SHELF
withfour(4) 1"
BRACKETS
SHELF
Holesof the FRONT
CarriageBoltsand Nuts. Attachthe otherend of the Support
Bracesto the GrillBodY.Fig.G.
a
Bottom Half ot
Grill Body
Attach to Grill Body
the H00Dup through
fromINSIDE
InsertSM0KESTACK
the hole. Attachwithtwo (2) 314"hex boltswiththe nutson
to removethe
the inside.Fig.H. Note:lt is not necessary
Damper
@
StackDamper.
HexBolt-1P
.P
holein hood(fromoutside)
GAUGEthrough
10. InsertHEAT
tabson the sideof HEAT
RlNGover
and oushthe SPLIT
insidethe hood.
GAUGEfrom
to the centerof the H00D
1 1 .AttachW00DH00DHANDLE
withtwo (2) 314'hex bolts,lockwashers,and hex nuts.
F i g .H .
Lock Washer
on top of the
POSIT|0N,
1 2 .Setthe H000,in the GL0SED
I
bottomHalfof the grillbody. Lineup the Hingeholesand
insertthe ClevisPins. This may requireliftingup on the back
of the Hood. Then,carefullyopenthe hood,makingsureto
not let the ClevisPinsfallout,and insertthe HairCotterPins
intothe ClevisPins.Fig.I'
to insideof bottomhallof
CIRCLE
1 3 .Attachthe DAMPER
c-7\
w''
*--ll-----U.
I
grillbodywitha 3/4" Bolt. The boltgoesthrua FlatWasher,
Clevis Pin
thruthe DamperCircle,thruthe GrillBody,thruanotherFlat
Washer,thrua LockWasher,and finallyattachedto a Hex
Nut. The smalltabon the DamperCircleshouldprotrude
outward.Fig.J.
AdjustableHanger
I
Bottom
Damper Circle
ay need to spread for better tit)
Fire Grate
__=-_
Catch Tabs
Flat
Washer
thefour(4)holeson left
1 4 .AttachSIDE
SHELFIo
hexboltsandnuts.Fig'L.
sideof grillwith112"
On
BOLTS:
PIV0T
RACKS
WARMING
1 5 .ATTACHING
just
insert
one(1)2"
center,
of
of theH00D back
eachEND
(A)
with
HEX
HEXB0LT(total2) (fromoutsidein)in holes
ig.
e f H O0 D .FM.
o ni n s i do
N UTS
fromthe
B0DY4"
GRILL
of theL0WER
OneachEND
(total
2) (from
backcorner,insertone(1)3/4"HEXB0LT
insideof GRILL
in)in holes(B)withHEXNUTSon
outside
. .
B 0 DYF. i g M
all
aftertightning
RACKuntil
WARMING
Donotinstall
B0LTS.
PIV0T
RACK
fourWARMING
o,
HenB.,,
-.
a;
nt'"ut
SrdeShelf /-
ASSemD'v
L00P
WIRE
RACK',S(4)
THEWARMING
ATTACH
RACK'S
SlDESand
ontheWARMING
located
HOLES,
B0LTS
LEGS,
overthefour(4)PIV0T
WIRE
leftsidefirst'
Attach
B0DY.
H00DandGRILL
fora
LEGoutwards
WIRE
the
flex
may
Hint:You
fitandto center.Fig.M.
tighter
ALLnutsandbolts.
16.Tighten
l
'l6s'-
-$/+:.J,i
t'!-v.'
2 B0lt &Eo,Pi/rt Le!lWre
3 J Bott ib-.
HANGERS
withADJUSTABLE
GRATE,
17. PlaceFIRE
grill
body.
HALF
of
into
BOTTOM
attached,
Fis.K&L
GRATES.
theC0()K|NG
lnstall
COMPLETE!
ASSEMBLY
C()NGRATULATIONS,
whenthehoodiswar m.
r em oved
d th eh o o di s mo r eeasily
Hin t : Thpea p el ra b e l l h ai st a ffi xeto
likeWD-40.
lubricant
a
spray
oflwith
glueresidue
canbecleaned
Anyieinaining
Grills.
0nUsed
NoReturns
Note,
Please
E
GRILL PREPARATION &
INSTRUCTIONS
OPERATING
ON USEDGRILLS
NO RETURNS
PLEASENOTE:
A
Readall safetywarningsand instructionscarelully
/ !\
Beforeassemblingand operatingyour grill'
l . C u r e G R I L L p r i o r t o y o u r i n i t i a | u s e ! o p p t . e g t . ] ! e i n t e r i o r a n d e x tcnAreS'
inruo
n , i s INSTDE
h a n d t ooF
p r eBARREL
v e n t u n)n a t u r a | f l a v o r
Suiiib'it it;i;;i;o QRtLLge - J i o r . f(B)
"";i ALi:iNiERl6R
(A)Lightry
firstmeats.
Builda mediumsizedlire on
fire)'
or
coalJ
hot
ne"ar
use
n.jt
Oo
Ori
is
easiest
oil
withveqetableoil (sprayvegetable
and heatat approximately
gi.te", clcjse'lid
i"price-cooking
the tiregrate. (c) AftercoaiJasnover,spreadorit"urJ,
hours.You can lightlycoatthe
"ilapioximate-ly"?oo
il"glli
return
and
I to1ty9
GRATES
Re-coat
hours.
250F tortwo
muchlikewaxinqa car' Your
finish'
the
oit]tnls wiilextendthe lifeo{
exteriorof the grillnooytwnirewirrl *it, u"geraote " i,r"tii"iiorffii; thi; pr";;.J ino'tot severaluses-butwill slow
*irioYip
cirrr
GRrLLwi* thenbe reaoyfor-use.ttorr:
overtime.
N E V E R E x c E E D 4 0 0 B E G A U S E T H I S W | L L - D A MAGAINST
4 9 F . T HRUST'
EFINISHAND-coxTfiIBUTET0RUST.PA|NT|SN0TWA
ISHOIWARRANTED
iliii'REIi[iii T.OUCH-db.-i1ir5.[ilii
burns
2 . T o S T A R T F I R E _ s t a c k 5 0 - 6 0 b r i q u e t s i n pover
y r aor-m i dgray'
a n d sspread^them
a t u r a t e w i out
t h | i)nd
g h t start
e r f | ucookrnq'
i d ( D O Nlf' one
T U Send
E.G
ASOLINE).L
LTGHTEB
coalsin severalplaces,"]o"" fiOaitui briquetb-ash
cHnnc'ArAND
toiev6n
1'""t 3iiinislblt-ow N0Nc0MBUSTIBLE
faster.use tonqsto movecoarsfrom one end-to_tr,Join",
suRFAcE
oHry0N
zr ruuroMANUFAcrufifi"s'tNiiHirilr!_s4g'wnfii'iilic5.lsi0uioootis
LEMATERIAL'
usrlB
Dc0MB
ooAN
Wo
/ ! \i ;ri{-dfrV'in'dm
FIREGRATE AdlustGRATE
DAMPERSand ADJUSTABLE
3. controlheatwith amountand typeof FUEL,,DUAL
heat.
more
is
airflow
More
thancoals.
WooOOurnsrr<iiter
;;;;;;i;tiine.
4.Fornof|are-ups,cookwithlidinthedownposition.Addwatersoakedhardwoodchipsforasmokedf|avor'
5.Suggestion:Screw3/4,,,cuphooks(notturnished)onfrontofthewoodshe|ftohangcookingutensi|S.
rustthroughany thicknessof steel This
too longholdmoistuLe-and
6. Burnout may be rustout. Ashesleftin b.ottom
FoR
CARED
PRoPERLY
uor
tr
RuSilisptctnllv
""i#'t,?.".;;i;h v[li'i
ol steet
sriilismade
before closinglid'
f lavor. Burnlighterf luidcompletely
7. Do not use self-strtrngcharcoalas it willgiveunnatural
and baremetalwhile.warmto reducerust on the EXTERIoR'
8. Afterusing,coatvegetableoil on interior.grates
paint,availableat most hardware/autostores'
removeust with *ir" oruffJno i""fr.t Jp *iflj;-h'gh heai
9.HINT:|fcastirongratesgetcaked,puttheminse|fc|eaningoven.Theycomeout|ikenew,butneedre-se
the holein the grillto catchdrippings'
10. You may placea coffeecan on bottomshelfunder
in oven'
whichwill steamout duringcooking Gaugemay be calibrated
11. HEATGAUGEmay obtainmoisture,
(NotProvided)'
12.You may f ill unwantedholeswith Nuts& Bolts
This shouldnot affectyourcooking
N0TE:Smokewillescapefromareasotherthanthe smokestack
GRILLING RECIPES
D I R E C TM E T H O D
Generallvspeakingto qrillmeats'
SiiiftId nlfWf inTSJ'Cookfooddirectlyabovecoals.
on eiachsideivittrthe lid open
tor
one-miriuiJ
(hot)and sear
raisefiregrateto high.position
mediumpositionwithlid closedand
iotiig
S1"tq
and
in
ltavor
to seal
ru'""r.'Thdn'iii',il"r
firegrate'
dampersand adjustable
cookto desiredoneness.citniioi rreit wiirr"ouat
before
Placeqrilledmeatbackin tletnarinadefor severalminutes
BARBECUE:
BETTER
kill
to
{irst
marinade
extra
Boil
i"r[ff"bAuiioN:
servinq- it wittbecom","tYiJi"u]..1ij
bacteiiaremainingfromthe raw meat'
partnot
ensuresfoodis fullycooked. Inserlintothickest
cookinqwitha MEATTHERMOMETER
be170to180
shourd
rorBrRDS
tiv;';i;#;ie;;si'.teiiitf '#Xgnn:m*"":
ariow
i.i,iiii'BironJa
140for rare,160mediumand
"]-r0meiisnould be
E
GRILLING RECIPES (continued)
- Mixmarinade
MARINATED
FLANK
ingredients
STEAK
in nonmetal
dish. Letsteakstandin marinade
for
no lessthan4 hoursin refrigerator.
Browneachsidefor5 minutes,
butcentershouldremainrare.Cut
steakdiagonally
acrossthegrainintothinslicesbeforeserving.Grillwithfiregratein high(hot)position
withlidooenor closed.
MARINADE:1/2
cupvegetable
or oliveoil,1/3cupsoysauce,1/4cupredwinevinegar,
2 tbs.Lemonjuice,
1 tsp.Drymustard,
1 mincedclovegarlic,1 smallmincedonion,1/4 tsppepper.
';
i
-Coverbirdsin ltaliandressing
(GoodSeasons
pouroffdressing
or KraftZesty),marinate
0UAIL0B DOVES
overnight,
andcoverwith
TexasPeteHotSaucefor6 hours.Wrapbirdsinthickbaconsecuredby a toothpick..Placeon grill- keepturninguntilbaconis
black.Grillfor20 minules.Searwithlidopenandfiregratein high(hot)position
for 1 mineachsidebeforelowering
grateandclosing
lid. -ORSMOKEby placingbirdsin centerof GRIDwithfirein bothendsof FIREBOX.
- Alternating
greenpeppers,
KABOBS
on skewersanycombination
of meat,onions,tomatoes.
mushrooms,
zucchini,
circular
sliceof
Meatcouldconsistof chunksof shrimp,scallops,
pork,beef,etc. .../d^_)
corn-on{he-cob,
or pineapple.
lobster,
chicken,
sausage,
Marinate
themeatin refrigerator
forseveralhours.Grilleachsideapproximately
7 minutes
turningoccasionally
while - t W
piecesin orderto cookfaster.Grillwithlidup and " {://','i!Fbastingwithmarinade.Leavea smallamountof roombetween
thefiregratein thelowestposition.Seemarinade
recipeon lastpage.
,rritV
'&juice,2 teaspoons
KAB0B
MABINADE:M|x
1 cupsoysauce,1/2cupbrownsugar,1/2cupvinegar,1/2cuppineapple
salt,1/2teaspoon
garlicpowderandbringto a boil. Marinate
bee{in mixturea minimum
of 4 hours.
- Grillwithlidup andfiregratein high(hot)position
HOTDOGS
for approximately
6 minutes,
turneveryfewminutes.
- Mixin choppedonions,greenpeppers,
HAMBURGERS
salt,sear3/4inchpattieson eachsidewithfiregratein highposition
fora few
minutes.Lowerfiregrateto mediumposition
andgrillwithliddownto avoidflare-ups.Cookeachside3 to 7 minutesaccording
to
desireddoneness.Cookgroundmeatto 150internally
or untiljuicerunsclear(freeof blood)forprevention
of Ecoli
Burgers
canbe bastedwithmarinade
whenturningand/orotheringredients
canbe mixedinwiththegroundbeefsuchas
chilisauceor powder;
or youmaymarinate
by allowing
lo standin marinade
Ior1 or 2 hoursat roomtemperature
before
cooking;
or letstandincovered
dishin refrigerator
upto 24 hours.Bringto roomtemperature
beforecooking.
Seemeatmarinade
on oaoe9.
-Placeon skewers,
(Peeled)
SHRIMP
& Ctaylish
coatwithmeltedbutterandgarlicsalt. Grill4 minuteson eachsideor untilpink.
Cocktail
sauceoptional.
- Rubwithbutterandwrapin foilandcookon grillwithliddown{or50 minutes.Turnafter25 minutes(noneedto
BAKED
P0TATOES
fordoneness.
turnif smoked).Squeeze
- Trimexcesssilkfromendandsoakin coldsaltedwatert hourbeforegrilling.Grill25 minutes- turning
lNHUSKS
SWEET
CORN
times.
several
- Huskandwash.Rubwithbutterandseasonwithsaltandpepper.Wrapeachearin foil
lNFO|L
SWEET
C0RN
andgrillfor30 minutes
turningseveraltimes(noneedto turnif smoked).
-Slice1/4"thickandsoakin oliveoilpriorto grilling
VEGETABLES
GBfLLED
to preventburning.
Grillfor9 minutes
eachside.
8*
.-\./
E
(WATER PA]U
STOKIN' RECIPES
METHOD
INDIRECT
Pan not included' Disposablebread pan is recommended
times)
sMoKE BY COOKIN9SLOWLY(Seecharton page10for smoking
on right
-rheof.firegrate' 2) Placehot coals
1) place water/drippdn on left side
ine
accessoheIps,conf
basket
charbdal
ry
;.id;'A"j'il"nOioT tir'egraie.
in rou
water
above
meat
#;di;'il;'sid;l sl Fla6e
eql;9,1119^?fire^srate
ddjustable
&
srate'
fi;ii,;;."6iCior" [6 aionttoirreatwiyrdamp'ers
meatdirectlyabovecoalswith LID
you mav want to sear certainfoods beforesmokingby-Pl3,clng
minutes.
for
several
position
(hot)
in htgh
#;;;i'FICt'bRATS
part marinade,beer or wine to 3 partswater
Add flavorsoakedwood chipsto the fire and add 1
to the driPPan.
TIME'
O P E N I N GT H E S M O K I N GC H A M B E RW I L LE X T E N DC O O K I N G
c.ooked.Insertthermometerintothickest
cookingwith meatthermometerensuresfood is fully
-Meat Internaltemperaturefor birdsshould
part not toucnrngoone,and allowtive m]nr]tli i-oredisiei-,
shouldbe cookedto internaltemperature
be 170.to 1g0"or when leg moveseasiivlnro'nt.
done'
well
170'fcir
and
m6dium
5ir+o: tor iitb, too; for
A D D | N G M o R E W A T E R _ C h e c k t h e w a t e r | e v e | wmeat
h e n cov6r
oot<
i 1 9pouring
a g r , e ]water
1 ? ' | , 1through
^h.9'ursorwhenyo
and
*uTei ov inoving
can,thearthe watersi-nimering.-Aoo
GRILLiNtOWATERPAN.
, H E F I R E ' SR I G H T .I F T H E S M O K EI S B L A C K '
I F T H E S M O K EI S W H I T E T
ADD SOMEDRAFT
,. with oaPertowel,tuckwingtiPs
SMOKEDTURKEY- Emptycavityrinseand pat d,ry
abov
,,t'Ii
cbokinqgrid
oriddirectlyabove
of cboking
rt'h ol
anOtie legsiogethb^r'Placein center
;;'d6ithe Oact<
extra_
Allow.several
pound.
@
panofwater..
toiiorrp
9To[9-fo-1,1-2.T111.":^P:l^
*
Use a meatthermometerfor
for expansion'
;i;;iJr-p"iioijno it stutteoto allow
(190"internal).
bestresults
and curedwholeham or shank
sMoKED BAKED HAM - Fullycookedcannedham or smoked
or butt Portion.
*ai$ry
:,\l'SJJ,??:?'Sitix?,iIs'J9s"J'o1l,fiilo""1i:%f"'?,3
cooking,grid
in
center,of
up
nit wilr tatside
|l,Xt"i""i"".jtvO'i*iSiitr."pilcl
9 minutes
pan.CioiellO.Rnout
Perpgyqpissugggsigd,,
;i*;iiv "b,;ve'Oiip
iL"LlY]l'q?ii3:e'#''o_g
.1lp"lpmi+^ql##'[trHll!:fi
t"i:[y-SS",:"f
rings v{
withpineapple
gO-r'nuteJbi
time.Garnish
cooking
tiil;;;rriifist
iuoul i s minutesbeforeendof cookingtime'
packed,112cuporangejuice'112cuphoney'
HAMGLAZE:1 cupof lightbrownsugar,firmly
for at least4 hours'
sit
ilraiinadei
Let
;"ibh; Jg"r, irilJund f'oney.
within1/4inchof eachend. stuff
-.Slithotdogslengthwise,
sMoKEDHOTDOGSSTUF_FED
Ftaceon cookinggridoverdrippanand
wrap-ih-odcon.
r"ri-rn-lno
hotdoqswithcheesE-uid
or untilbaconis crisp'
lilbte"is-zo minutes
r
stoKlN'
REGIPESIWATERPANI
IndirectMethod(continued)
pat dry with paper
sMoKED CHICKENPARTS AND HALVES Rinsepiecesin cold water and
with salt and
taste
to
season
oil
and
vegetable
piece
with
towels. Brusheach
,,_::.1.-_-=.-n
grate
in high or
and
lid
open
with
coals
above
pieces
directly
pepper. Brown
grate
pieces
cooking
place
on
Then
minutes.
position
for
several
medium
{or
lid
down
with
position,
cook
low
grate
the
in
pan.
the
with
drip
above
directly
marinade'
pepper
if
using
and
or
salt
oil
vegetable
not
use
Do
done.
until
55 to 60 minutesor
€si)
"heftybag"and marinatefor 2-4 days,turningdaily' Marinate
SMOKEDVENISON:placeleg of venisonin a containeror
with
at leastan hourbeforecooking.Seasongenerously
baconovernightin its marinade.Removeroastfrom refrigerator
per
minutes
20125
smoke
and
roast,
of
the
top
the
over
Bacon
seasonedsaltanctcoarsegroundblackpepper.wrap 1 lb.
pound.or untiltender. Do not overcook.
112oz Tabasco,2 tbs' Season
VenisonMarinade:1 cup Balsamicor winevinegar,1 cup olive oil,2 oz. Worcestershire,
4 dashes
2
oz. Worcestershire,
vinegar,
Wine
2
ox.
Marinade:
Bacon
sauce.
All, 1 to 2 choppedjalapenos,3 oz. Soy
Tabasco.
crushedgarlic,Tabasco,slicedgreen
sMoKED SHRIMp& cRAyFlsH: Mix in a foil pan 112cup butter,two clovesof
smoke45 minutes'
pepper,1 tblseachof mincedonions,saltandjuicesfromone lemon.Add shrimpand/or crayfishand
peeledonions,zucchini,squash,etc' Put in pan
Turnips,potatoes,carrots,okra,mushrooms,
sMoKED VEGETABLES:
Or placevegetableson grilland smokefor 50
meat.
the
and coverwith waterand cookfor severalhourswhilecooking
minutes,eitherwrappedin foilor not.
fish in 1 cup whitewine, 1 cup soy
SMOKEDFISH: Marinatein brine(1/4 cup dissolvedin 1 qt of water)or marinate
Let air on rack20 minutesbefore
refrigerator.
in
dish
in
covered
juice.
overnight
Marinate
saucemixedwith 1 cup lemon
25
minutes
grill.
Smoke
placingon Pamsprayed
surfaceswithseasoning.Placeribsin
sMoKED spARE/BACKRIBS: peel off toughlayerof skinon backside. Rub all
1 1/2 hoursor until meatspullsaway from bone Bastewith
centerof grid abovedrip pan and smokeapproximately
barbecuesauceduringlast30 minutes.
cup red wine vinegar,1 teaspoon
cHfcKEN MARINADE: Combine 112cup soy sauce, 114cup vegetableoil, 114
pepper. Pour over chicken
parsley,
1/4
teaspoon
powder
with
garlic
oregano,1/2 teaspoonsweetbasil,1/2 teaspoon
to bastechickenwhile
marinade
Use
occasionally
turning
overnight,
oiecesin nonmetaldish. Coverand refrigerate
cooking.
choppedlargeonionsand 2
MEAT MARINADE:For steaks,chops,and burgers:combineq cup soy sauce,2 coarsely
is very smooth' Stir in
mixture
until
clovesgarlic(halved)in an electricblender;cover,processat highspeed1 minuteor
(or substitute1
seasoning
Monde
Beau
114cupbotilegravycororing(KitchenBouqetand GravyMaster)and 2 teaspoons
teaspoonMSG and 1 teaspoonseasonedsalt)'
up lo 24 hoursin a covereddish' Bring
for 2 hoursor relrigerate
Allowmeatto standin marinadeat roomtemperature
cooking.
before
meatto roomtemperature
l 1 2 c u pp i n e a p p ljeu i c e ' 2
s H I s H K A B O B M A R I N A D EM
: i x l c u p s o y s a u c e l,1 2 c u p b r o w n s u g alr1, 2 c u p v i n e g a r ,
of 4 hours'
minimum
a
mixture
in
beef
Marinate
boil.
to
a
powder
bring
and
garlic
teaspoonssall,ll2teaspoon
E
Food
BeefRoasts,BeefBrisket
LambRoasts.Venison
Largecutsof Game
PorkRoasts
Pork/BeefBibs
PorkChops
Links
Sausage
Ham.Fresh
Ham,Cooked
(Cutup or split)
Chicken
(Whole)
Chicken
Turkey(Unstuffed)
Fish,smallwhole
Fish.filets.steak
Duck
Smallqamebirds
WalerPan
Weight
3-4lbs.
5-7lbs.
7-9lbs.
3-4lbs.
5-8lbs.
Fullgrill
Fullgrill
Fullgrill
1 0l b s .
Allsizes
1-4lryers,cut up or split
1-4 fryers
.12
lbs.
8F u lg
l rill
Fullgrill
3-5lbs,
Fulg
l rill
a*
Temperature
on
MeatThermometer
SideFireBox
1-11l2hours
1314- 2112hours
2112- 3112hours
1314- 2112houts
2112- 3 hours
1112- 2 houts
314- 1114hour
2 - 2314nows
3 - 4 hours
.l 1/2 2 hours
4-5hours
| 140orare
5-6hours l160"medium
7 - 10 hours I 170"welldone
1-11/4hours
- 1112hour
1114
1314- 2112hours
112- 314hours
114- 112hours
'I 13/4hours
3/4* t hour
i
i
i
I
!
In,|PORTANT
5-6hours 1170"
7-Shours
4 - 6 hours
4 - 6 hours
4 - 5 hours
7 - 8 hours
3 - 4 hours
4 - 5 hours
5 - 6 hours
7 - 8 hours
2 - 3 hours
1 - 3 hours
5 - 6 hours
4 - 5 hours
|
i
i
|
I
I
170"
Meatpullsfrombone
Meatpullslrombone
170"forfreshsausage
170"
130"
180"/ legmoveseasrlyin 1oinl
180"/ legmoveseasilyin joint
180"/ legmoveseasrlyin joint
Flakeswithfork
Flakeswithfork
180"/ legmoveseasilyin joint
180"/ leqmoveseasilyrn
SAFETY
WARNTNGS
CAREFULLY
R E A D A L L S A F E T YW A R N I N G SA N D I N S T R U C T I O N S
B E F O R EA S S E M B L I N GA N D O P E R A T I N GY O U R G R I L L
. Usecaution
yourgrillto avoid
andoperating
whenassembling
or cutsfromsharPedges.
scrapes
. Donotusegasoline,
for lighting
charcoal.
kerosene
or alcohol
couldcausean
Useof anyof theseor similarproducts
possibly
leading
to severebodilyinjury.
explosion
. Keepchildren
is
& petsawayfromgrill.Supervision
whenin use. Use
anddo notleavegrillunattended
necessary
grillto prevent
strains.Keepgrillat least
whenmoving
caution
fences,
(decks,
buildings,
material
15feetfromanycombustible
etc).
trees,bushes,
. Whenaddingcharcoal
caution.
and/orwood,useextreme
. Nevermovegrillwhenit is in useor whenit contains
hotcoals
or ashes.
. Donolplacegrillnearflammable
gasesor where
liquids.
vaporsmaybe present.
flammable
. Usecaution
whenfreshairsuddenly
sinceflamescanflare-up
thelid,keephands,
withfire. Whenopening
comesin contact
faceandbodysafefromhotsteamandflamellare-ups.
. Donolexceeda temperature
of 400F Donotallowcharcoal
and/orwoodto reston thewallsof grill.Doingso willgreatly
reducethelifeof themetalandiinishof yourgrill.
EE
. Alwayswearovenmittsto protect
handsfromburns.Avoid
hotsurlaces.
touching
. Whenopening
lid,makesureit is pushedallthewaybackso
caution
brackets.Useextreme
it restsagainst
thelidsupport
andcausebodily
as hoodcouldfallbackto a closedposition
InJury.
. Closelidandalldampers
flame,
to helpsuffocate
. Alwaysholdan openlidfromthewoodenhandleto prevent
it
fromclosingunexpectedly.
. Neverleavecoalsandashesunattended.
Beforegrillcanbe
leftunattended,
coalsandashesmustbe removed.Use
place
yourself
Carefully
andproperty.
to protect
caution
metalcontainer
coalsandashesin a noncombuslible
remaining
withwater.Allowcoalsandwaterto
completely
andsaturate
24 hourspriorto disposing.
remainin metalcontainer
. To protect
keepall
thatcouldcauseillness,
bacteria
against
or microwave;
andthawin relrigerator
meatsandrefrigerated
fromotherfoods;washeverything
keeprawmeatsseparate
andrefrigerate
rawmeats;cookthoroughly;
thatcontacts
to welldone.
immediately.
Cookmeatsmedtum
leftovers
"SIDEFIREBOX"
APPLYALSOTOTHE
WARNINGS
THESE
Professional
Accessories
Branded
withChar-Griller'
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OUHEW,
> Spatula/ Turner
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. SharpenedLeadingEdge..
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F=F
q
Cover:
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E G r i l lC o v e r# 3 7 3 7f i t s C h a r - G r i l l ewr i t h a S i d e F i r eB o x o r S i d eS h e l v e s . . . . $ 1 9 . 9 9
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(continued
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EII
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. Addto rightsidefor morespace.
z6iFs
> Wafming
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TO ORDER
V i s i t o u l o n l i n es t o r ea t :
www.chargriller.com CharcoalBasket
. Confines
coalstoonesideforsmoking
or
CALL:912-638-4724
or
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Sea lsland,GA
31561
. I n d i r e ccto o k i n g .
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Telephone
Street Address
City/State/Zip
Email
Pteasebittmy creditcard: Ll ffi
Checkt or Money Order (Sorry - No C.O.D.s)
.Check
orders will be held 2 weeks before shioment
tr l@l
EXPTRAt.N
DArEl-T-l-T_l
SHIPPING CHARGE F OR ACCESSORIES
Prices& policiessubjectto change.
Ordersup to $25. $S.gS
$ 7 5 .t o $ 1 5 0 . $ 1 5 . 9 5 15%RestockingFeeon all
returns.
$25.to $50.
$8 .9 5
$ 1 5 0 .to $300. $22.95 No Returnson UsedProduct.
$50.to $75.
$11.95
$300.to $400. $27.95
0ilh,' \\ , \,1 Frtduot
Spatula/Turner
Tongs
CUm'i
$7.e9
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$7.e9
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$35.99
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$59.99
G r i l lB r u s h
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BastingBrush
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WarmingRack
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Fork
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or $5.99
CharcoalBasket
BBQ Hook
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VinylCoverfor Grill
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$19.99
Vinyl Cover for Grill
lAlithoutSide Fire Box
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M
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Total
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