Aussie WALK-A-BOUT 4200 Series User manual

Aussie ™
Charcoal Grill
4200 SERIES
OWNER’S MANUAL
©Aussie ™ Grill Company 2000 FOR CUSTOMER SERVICE CALL 1-800-251-7558
Patent Pending
A
WARNING
READ AND FOLLOW INSTRUCTIONS CAREFULLY BEFORE ASSEMBLY OR USE. FAILURE TO
FOLLOW THESE INSTRUCTIONS COULD RESULT IN DEATH, SERIOUS BODILY INJURY
AND/OR PROPERTY LOSS.
FOR OUTDOOR HOUSEHOLD USE ONLY NOT FOR COMMERCIAL USE.
THESE INSTRUCTIONS MUST BE KEPT WITH THE CONSUMER AND RETAINED FOR FUTURE
USE.

-NOTICE-
AUSSIE ™ GRILL COMPANY strives to be a quality supplier of consumer
PRODUCTS. IF WE HAVE INADVERTENTLY OMITTED ANY PARTS NEEDED FOR ASSEMBLY,
OR YOU NEED TROUBLESHOOTING INFORMATION, PLEASE CONTACT US USING OUR TOLL
FREE NUMBER. AUSSIE GRILL COMPANY WILL SHIP PARTS MONDAY THRU FRIDAY WITHIN
24 HOURS. SATURDAY & SUNDAY ORDERS WILL SHIP THE NEXT WORKDAY. THANK YOU
FOR PURCHASING AN AUSSIE ™ GRILL PRODUCT.
1-(800)-251-7558
CONSUMER SERVICE DEPARTMENT
(24 HOURS/7 DAYS A WEEK) or write
Aussie ™ Grill Company
1-(423)-639-1171 (TELEPHONE)
1500 INDUSTRIAL ROAD
1-(423)-639-1055 (FAX)
GREENEVILLE, TN. 37745 USA
A W ARNING:Failure to follow these instructions could result in death, serious
injury, and/or property loss. Read and follow instructions carefully before using
grill- _
IMPORTANT SAFEGUARDS
Following is a list of Important Safeguards to assist you in the use of your grill. It is important to
remember: anytime you work with fire, there is a chance of getting burned, so take precautions!
Common sense and planning will prevent injuries.
1. A lways read the owners manual before using your grill and follow specific usage, assembly,
and safety procedures. Contact the grill manufacturer if you have specific questions about
the operation of your grill.
2. B arbecue grills are designed for Outdoor Household Use Only. Never barbecue inside a
house, trailer, tent, garage, or any enclosed area because carbon monoxide may accumulate
and cause death. Never use your barbecue grill as a space heater.
3. S et up grill in an open area away from buildings, dry leaves, or any combustible materials.
Be sure to avoid high traffic areas and always barbecue in a well-ventilated area. Be aware
of the wind blown sparks.
4. N ever use a barbecue grill unless all parts of the unit are firmly in place and the grill is
stable.
5. S hould electrically operated accessories (i.e. rotisseries, etc.) be used, be sure they are
properly grounded in accordance with local codes. Electrical cords should be placed away
from walkways.
6. A WARNING: Never touch hot surfaces. Use long-handled barbecue tongs and utensils
to avoid burns and splatters. Use heat resistant gloves or cooking mitts.
2

7 - ^ WARNING: Do not wear loose clothing with hanging shirt tails, frills, or apron strings
around the grill when in use or hot. Use heat resistant gloves or cooking mitts when adjusting
hot vents.
8. To put out flare-ups, adjust the vents to lower the temperature. If you must, douse the flames
with a light spritz of water.
9. Use baking soda to control a grease fire and have a fire extinguisher handy. A bucket of
sand or a garden hose should be near if you do not have a commercial extinguisher.
10. Never leave a grill unattended once it is lit.
11. Never allow children to operate a grill or play near a barbecue grill. Keep animals and
bystanders out of the grill area.
12. Do not allow anyone to conduct any activities around the grill when the grill is in use, or
immediately following its use. The grill body is hot during use and will remain hot for a
period of time following its use. Never operate your grill near combustible surfaces.
13. Open the hood carefully when cooking; the hot air and steam can burn.
14. ^ WARNING: Never attempt to move a grill when in use or hot.
The purpose of these safety tips is to set forth general safety practices and precautions for the
operation and maintenance of barbecue grills. These tips are not intended to be an exhaustive
treatment of the subject, and should not be interpreted as precluding other procedures, which
would enhance safe barbecue grill operations.
Charcoal/Wood Chunk Safety Tips
1. Before lighting charcoal briquettes or wood chunks, form a pyramid and then apply lighter
fluid to the briquettes/chunks. Wait until the fluid soaks in before lighting.
2. Lighter fluid should be capped immediately and placed a safe distance from the grill.
3. Never add lighter fluid to existing hot or warm coals.
4. Never use gasoline, kerosene, alcohol or other volatile fluids as a starter. They can
explode.
5. As an alternative to lighter fluid, use an electric, solid, metal chimney, or other starter
specifically made for lighting charcoal briquettes or wood chunks.
6. After unplugging, remove a hot electric starter cautiously and be careful where you put it.
Always allow starter to cool completely before storing.
7. Never use an electric starter in the rain and/or when standing on wet ground.
3

8. When using instant light briquettes, do not use lighter fluid, an electric starter, solid type or
metal chimney starters. Do not add more instant light briquettes once the fire has been lit.
Add regular charcoal briquettes if more are needed.
9. Once the barbecue grill has been lit, do not touch the charcoal briquettes/wood chunks to
see if they are hot. Do not close hood until ready to cook.
10. Allow coals to burn out completely and let the ashes cool for 48 hours before disposing of
them.
11. Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a
non-combustible container. Be sure there are no other combustible materials in or near the
container.
12. If you must dispose of the ashes in less time than it takes for them to completely cool,
remove the ashes from the grill keeping them in heavy duty foil and soak them completely
with water before disposing in a non-combustible container.
SPECIAL FEATURES OF YOUR AUSSIEtm WALK-A-BOUT GRILL
Exclusive Easy Fold-up and Lock legs...
Aussie ™ locking legs fold-up and lock to make your grill portable
and compact for easy storage. You can even hang your grill on a wall or
simply against a wall.
Fire Grate/Ash Dump...
The Fire Grate/Ash Dump helps prevent bottom burn out. The Fire
Grate/Ash Dump allows charcoal to burn more efficiently and helps reflect
heat. It is also long lasting and lifts out for easy cleaning. Simply throw away
the ashes and wash clean with a garden hose.
Efficient Draft System For Complete Control...
Aussie Hooded Smoker grills have two adjustable vents, one in the front
under the handle, and one in the rear. The hood also has an adjustable
vent. You can adjust these vents to speed up or slow down the charcoal's
burning rate for improved temperature control. The vents also allow you to
control flare-ups without using water. After cooking, you can close all the
vents to put out the charcoal and save the unused portion for next time.
Criss-Cross Grid...
The Aussie ™ Walk-a-bout ™ features a new patented criss-cross grid. This
grid has handles for easy movment, and it also has foot rests that will not
allow your food to touch the table top or counter surface. The criss-cross
design was specially designed to prevent food from falling through.
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REPLACEMENT ITEMS
QTY.
ITEM
DESCRIPTION PART # 4200 SERIES
1
Cookinq Grid 1025.0.001 1
Fire Grate/Ash Dump
EEM33H
1
Grid Bracket 03.6103.00
4
n
Hood Handle 03.6102.00 1
Bowl Handle 03.6104,00 1
Screw, 10AB x 1/2 03.0301.01 6
Foot, Insert
03.4077.00 2
L§_
Owners Manual
03.6081.00 1
SETTING UP YOUR AUSSIE ™ GRILL
CautionrTo reduce risk of injury, use caution when opening/closing legs.
Step 1. Remove and discard the cardboard tray stand from the legs and wheels, if it is attached to your grill.
Step 2. Make sure the Hood/Bowl Step 3. Hold the grill vertical. Swing Step 4. Lay the Grill down flat.
Latch is locked. the Pivot Latch away from
the crossrod.
Step 5. Raise the rear end of the Hood/Bowl. Lift the Leg
without wheels up and slide Hook into bottom Bowl
Bracket. Close the Safety Latch behind the Leg Hook.
Step 6. Reach for the Bowl Handle underneath.
Rotate Grill upward until grill is upright on
floor.
Step 7. Unlock the Hood Latch. Open the Hood and remove Cooking Grid, and Fire Grate/Ash Dump. Discard the packing
materials. Replace the Fire Grate/Ash Dump right side up and install the Cooking Grid on the Grid Brackets.
5

STARTING YOUR YOUR AUSSIEtm GRILL
WARNING: Use your grill only in a well ventilated area.
Do not use charcoal for indoor cooking or heating; toxic
carbon monoxide gases may accumulate and cause
death. Never use gasoline, kerosene, alcohol to start a
charcoal fire.
STARTING A FIRE:
STEP 1. Select a high quality hardwood charcoal. Charcoal bri¬
quettes made from maple, oak, birch or elm woods are recom¬
mended.
STEP 2. Open the hood and all the vents.
STEP 3. Remove the Cooking Grid and Fire Grate/Ash Dump.
Line the bottom of the bowl with aluminum foil. This will allow
easier clean-up later. Replace the Fire Grate/Ash Dump.
STEP 4. Place about three pounds of charcoal (48-50 briquettes)
on the Fire Grate/Ash Dump in the bottom of the grill.
STEP 5. Make a pyramid shaped stack near the front of the
grate. If using regular charcoal, apply the lighter fluid following
the container/manufactures instructions. If using an electric fire
starter, do not use lighter fluid and follow manufacturer's instruc¬
tions. If using instant charcoal, do not use lighter fluid, electric,
solid type or metal chimney starters.
STEP 6. Allow the lighter fluid to soak in for approximately one
minute.
STEP 7. Carefully light the charcoal and let it burn for 20 to 25
minutes or until it is covered with a light gray ash.
FOR GRILLING... Using long-handled tongs and cooking mitts,
arrange the charcoal in a checkerboard pattern. Leave about
one-half inch of space between each piece of charcoal. This will
help you avoid flare-up from the meat drippings and provide
more even heat for grilling. Replace Cooking Grid; you are ready
for grilling.
FOR INDIRECT COOKING... such as roasting large pieces of
meat, use or make a pan about an inch larger all around than
the piece of meat to catch the drippings. (You can easily make a
pan from aluminum foil: just crease the foil to stand up about an
inch on all sides and pinch the corners firmly to stop the grease
from leaking out.) Using long handled tongs and cooking mitts,
carefully place the pan on the Fire Grate/Ash Dump and sur¬
round it with charcoal. (Note: Because most indirect cooking
takes a long time, you may want to place an additional supply of
8-10 charcoal briquettes along the side of the Fire Grate/Ash
Dump. This will allow you to warm the briquettes so they light
easily when you need them for more heat.) Replace Cooking
Grid and place your meat directly above drip pan to begin cook¬
ing.
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COOKING ON YOUR AUSSIETM WALK-A-BOUTM GRILL
1. COOKING GRID... CAUTION: Do not grasp the Cooking Grid handles with your hands when it is hot. Use heat
resistant gloves or mitts for handling. For SLOWER cooking, carefully raise the Cooking Grid and shift it toward the rear and
into the upper Grid Bracket slots. For FASTER cooking, carefully lower the Cooking Grid and shift it toward the front and into
the lower Grid Bracket slots.
Use the low position for searing steaks, hamburgers or when more heat is needed. Foods cook very fast at this position, so
watch your food carefully.
Raise the grid to the upper slot to finish cooking steaks and hamburgers. Start cooking with the grid in the upper position for
meats, such as pork and chicken, that have to be cooked a long time. The top grid height is good for any time your fire is
very hot.
When you have finished cooking, you can remove your food by carefully lifting out the Cooking Grid. Place the Cooking Grid
on a heat resistant counter or table. The foot rests will not allow your food to touch the table top or counter surface. Do not
set the hot grid on surfaces that will melt or scorch and do not touch the Cooking Grid until it has cooled completely.
2. TILT-AWAY HOOD. ..Leave the hood open for "Texas Style" open air barbecuing. Close the hood for "Smoker" cooking or
when you want to hold in all the heat.
3. ADJUSTABLE DRAFT.. .Leave the hood and bowl vents open for the most heat. Using heat resistant gloves, close the
vents partially to lower the heat. It takes a few minutes for the charcoal to react to the vent adjustment. If you need to
change the cooking speed after you have adjusted the vents, raise or lower the cooking grid or close the hood.
ROTISSERIE COOKING. ..Start the fire and arrange the briquettes as shown for indirect cooking (p.5). Do not put the bri¬
quettes directly under the meat. Make sure you have a drip pan ready centered under the meat. You will not need the
Cooking Grid for rotisserie cooking.
Slide one spit fork into the spit shaft and tighten the thumb screw. Insert the pointed end of the shaft though the center of
the piece of meat, or though the body cavity of a fowl. Make sure the prongs of the spit fork are securely engaged in the
meat. Slide the other spit fork into the shaft and into the meat and tighten the thumb screw. Check for balance by turning
the shaft in the palm of your hand. Adjust if needed, then, tighten the thumb screws securely. You may have to tie loose
sections of the meat, such as the wings and legs of a fowl, with string to keep them out of the fire. Carefully insert the end of
the spit shaft into the rotisserie motor and let the handle end rest in the bracket on the other side of the bowl. Close the
hood and open the vents about halfway for a delicious smoked flavor. If you do not wish to have a strong smoked flavor, pull
the hood stop brackets up as far as possible and lower the hood to rest on the brackets. This will allow most of the smoke
to escape and still give you plenty of heat. If your grill does not have a rotisserie, you can order an adapter kit from our
dealer or from Aussie Grill Company. For details, please see the Accessory Order Form that came with your grill.
NOTE: The hood must remain partially open on covered grills with the rotisserie adapter kit. Hood stop brackets are provid¬
ed in the kit. The grill may be used with the hood completely closed by removing the motor and spit shaft. The remaining
brackets will not interfere with the normal operation of the grill. Caution: When normal charcoal grilling is desired, store
the spit shaft, motor and cord out of the way and in a safe place before beginning.
SMOKING. ..For true smoke flavor, use chips or chunks of wood from nut or fruit trees such as hickory, walnut, cherry or
apple. Soak the chips in water overnight so they will not burn when you put them on the charcoal.
After you get the fire started, carefully put the soaked chips on top of the hot charcoal. Place the meat on the grid or rotis¬
serie spit and close the hood. Raise the grid to the highest position and adjust the vents for lower heat.
Continue adding chips while the meat cooks to maintain the appropriate amount of smoke. Smoking is a very slow process.
Therefore, allow plenty of cooking time.
FLAME-UP.. .Close all the vents for at least one minute to stop flame-up. You do not have to use water.
PUTTING OUT THE CHARCOAL...Save your charcoal for use again by simply closing the hood and all the vents. The
charcoal will be put out in just a little while and the next time you cook, you will need to add less new charcoal.
7

CARING FOR YOUR AUSSIEtm GRILL
WARNING: Allow your grill to cool completely before handling or moving.
Ashes... Allow the charcoal and grill to cool completely. Lift out the Fire Grate/Ash Dump and pour the ashes into heavy duty
aluminum foil. Wrap the ashes within the foil and discard into a non-combustible container. You can save the larger pieces of
charcoal for the next time you cook. It is recommended that ashes be removed after each time you grill. Use a garden hose
to wash out accumulated grease and ashes. Let the Fire Grate/Ash Dump dry before putting it back in your grill.
For easier clean-up, line the bottom of the Bowl under the Fire Grate/ Ash Dump with a double layer of aluminum foil. Make
sure you leave all the vents uncovered.
Cooking grid, spit forks, spit shaft...Use a detergent and hot water solution just as you would for any cooking equipment.
A stiff brush may be helpful in removing heavy grease deposits.
Hood and Bowl. ..Dampen a cloth in hot water and a detergent solution. Then, wipe both the inside and outside of the hood
and bowl. Wipe all areas dry before storing. Note: Do not use oven cleaner or abrasive cleaner on your Aussie grill.
This may cause damage to the paint finish.
Storage.. .After you have cleaned your grill, store it in a clean, dry area. Leave all the vents open so moisture does not col¬
lect inside. If you store your grill outside, close the top vent to keep the rain out but leave the bottom vents open. To store
your Walk-a-bout ™ grill, lock the Hood and Bowl. If you intend to fold-up your grill for storage, Follow steps on page 5 in
reverse order. You may hang the Grill on a wall with the Fixed Leg Hook or simply lean it against a wall.
You can extend the life of your new grill by using a heavy duty grill cover for storage. Always allow your grill to cool before
covering. Please look at the Accessory Orde' Form that came with your grill for ordering information.
RECIPES YOU CAN USE AGAIN AND AGAIN
JUICY BURGERS...
1 beef bouillon cube
1/2 cup boiling water
1 pound ground beef
1/3 cup dry bread crumbs
1 teaspoon grated lemon
peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
1/2 teaspoon ginger
4-5 hamburger buns
toasted
ISLAND STEAK...
6 ribeye steaks (approx.
1" thick)
1 cup soy sauce
1 clove garlic (crushed)
1/4 cup salad oil
1/4 cup dry red wine
1 dash monosodium
glutamate
juices from small piece of
celery (approx. 1/4
medium size stalk)
Dissolve bouillon cube in boiling water. Mix thoroughly
with beef, crumbs, lemon peel and seasoning. Shape
into four or five patties and chill thoroughly. Grill in high
position until done or about seven minutes on each side.
Serve on toasted buns. Makes four or five servings.
Combine all ingredients except the steak (use garlic press to
get celery juice). Marinate the steaks with this mixture for 30
minutes only. Drain the steaks and sear each side one minute
with grid in low position over moderate fire. Raise grid to high
position and cook to taste. Turn steaks twice.
SMOKY MOUNTAIN
SPARERIBS...
1/2 cup Worcestershire
sauce
1/2 cup vinegar
1/2 teaspoon salt
1/2 cup margarine (melted)
1/4 teaspoon Tabasco
2 racks spareribs (approx.
6pounds)
Combine marinade ingredients and brush onto ribs. Use
soaked wood chips and the indirect cooking method
shown on page 5. Place meat bone side down on grid.
Raise grid to highest position over moderate fire. Lower
hood and cook 1 1/2-2 hours or until done. Add wood
chips and charcoal if necessary to maintain smoke and
even heat. Turn and baste the ribs every 10 minutes dur¬
ing the last 30-40 minutes of cooking. Makes 8-10 serv¬
ings as second meat or 6 main dish servings.
HOT DOGS - STUFFED...
Relish
Bacon
Hot Dogs
Cheese
Use Indirect Method, 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 cook 15-20 minutes or until bacon is crisp.
P/N 03.6081.00
REV. 2/01
8