Char-Broil QUANTUM User manual

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Congratulations and welcome to ownership of your new Char-Broil®grill
with the Quantum®Infrared Cooking System. It is our sincere hope that
by reading this guide and with a little practice you will come to fully
enjoy the tender juiciness and delicious avor of food you prepare with
the advanced Quantum®Infrared Cooking System. We suggest you take
a few moments to read the Assembly Manual to ensure your grill is as-
sembled correctly and completely and that you are familiar with both the
construction and operation before using your grill.
There are no hard and fast rules for cooking with your new Char-Broil®
grill - just some basic facts about how the grill works. Depending upon
your level of experience with outdoor cooking on either traditional gas or
charcoal grills, you will discover we’ve designed the Quantum®Infra-
red Cooking System to be a useful tool for you to prepare great tasting
meals the way you like and want. That’s why we say it’s “Infrared Grilling
Made Easy™.”
The Char-Broil®grill with the Quantum®Infrared Cooking System has
an exclusive and patented infrared cooking system that gives you a wide
range of control over the temperature and style of grilling, barbequing
and rotisserie cooking you enjoy. Plus, having a convenient and versatile
side burner to complement your grilling experience makes your grill a
complete outdoor cooking unit. Use this grilling guide as an introduction
to get started cooking with your new Char-Broil®grill. Also, look for the
Sizzle on the Grill Recipe book packed inside the box or grill. It’s lled
with great recipes and offers.
The most important thing you can do rst is register your grill to activate
your warranty and provide important information so that we can be more
helpful when you need us. Please complete the warranty registration
card found on the last page of your owner’s manual or save a stamp and
visit us at www.charbroil.com to register quickly and easily.
When you register, be sure to sign up for our FREE email newsletter
called Sizzle on the Grill. Each week you’ll get tips, recipes, party ideas
and have the opportunity to enter great promotions and giveaways. We
never sell or distribute your contact information. We want your Char-Broil®
experience to be Great! - and this is one way we can stay in touch.
Happy grilling!
Infrared Grilling Made Easy™

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First Time Use
Read your Assembly Manual and ensure the grill is put together properly.
Attaching your LP Tank (check your Assembly Manual for complete info):
1. LP cylinder must be properly secured onto grill.
(Refer to assembly section.)
2. Turn all control knobs to the OFF position.
3. Turn LP cylinder OFF by turning hand-wheel clockwise to a
full stop.
4. Remove the protective cap from LP cylinder valve. Always use cap
and strap supplied with valve.
5. Hold regulator and insert nipple into LP cylinder valve. Hand
tighten the coupling nut, holding regulator in a straight line with
LP cylinder valve so as not to cross-thread the connection.
6. Turn the coupling nut clockwise and tighten to a full stop. The
regulator will seal on the back-check feature in the LP cylinder
valve, resulting in some resistance. An additional one-half to
three-quarters turn is required to complete the connection.
Tighten by hand only – do not use tools.
Since 1995, all regulators (the
part that attaches to the gas tank
to regulate the flow of gas) have
included a safety feature that
restricts the gas flow in the event
of a gas leak. You can inadver-
tently activate this safety feature
without having a gas leak. This
typically occurs when you turn
on the gas using the grill control
knob before you turn on the gas
on LP tank valve. If the gas regula-
tor safety feature activates, the
grill will only reach temperatures
between 250°Fand 300°F even
with all burners on the high setting.
Temperature
The temperature gauge in the hood of your new grill measures air tem-
perature. The Quantum Infrared Cooking System is hot and can reach
temperatures up to 700˚F degrees at the cooking surface. The air tem-
perature inside your grill will never be as hot as the temperature at the
cooking surface.
Getting started
Regulator
Coupling Nut

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If your grill is not getting hotter than 250°F to 300°F these steps
should be taken rst to reset the gas regulator safety device:
1. Open the grill lid.
2. Turn off all knobs on the control panel in front.
3. Turn off the tank knob.
4. Disconnect the regulator from the LP tank.
5. Wait 30 seconds.
6. Reconnect the regulator to the LP tank.
7. Slowly open the LP tank knob all the way. Do not put
excessive force on the valve at the full open position to avoid
damaging the valve.
8. Turn on the appropriate control knob and light the grill per the
instructions on the control panel.
An illustration of this process is included in the Assembly Manual
or go to www.charbroil.com for more information.
Remove all Point-of-Purchase advertising material from all grill surfaces
before rst use.
We recommend letting your grill cook on it’s highest setting for 15-20
minutes prior to your rst use. This aides in removing the oils used dur-
ing manufacturing.
Pre-Heating Your Grill
Just like your home oven, the Char-Broil Quantum grill should be
pre-heated to provide optimum performance. Preheat the grill on high for
10-15 minutes – longer if weather conditions require.
Please refer to the lighting instructions inside the assembly manual if
you have questions about how to light your grill. A match-light chain and
hole is provided for your convenience.

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Cooking with Infrared Energy
Cooking on your Char-Broil grill with Quantum is a hands-on, interactive ex-
perience. The Quantum infrared cooking system cooks at a higher temperature
than what you may be used to. As you get to know how your grill cooks, you
may need to turn your food faster as it will cook in less time. Here are some
ideas that may help you:
• Sear marks are best made on fresh sections of the grill.
• Think about your meal and organize your food according to cooking
techniques and required times as well as best use of the grilling area.
• Coat each piece of meat, sh or fowl with a light spray of high heat oil
like canola.
• When using a sauce or glaze with excess sugars, brush on food dur-
ing the nal 10 minutes of cooking. Excess sugars will burn and turn to
carbon and that’s not the smoke avor you want! Keep in mind, use of
excessive marinades will also require extra cleaning afterwards.
Until you get used to cooking on the Char-Broil grill with Quantum, you
may want to adjust your regular cooking times. If you are familiar with
cooking on a well-prepared charcoal re, your sense of timing will be more
easily adaptable to the Quantum infrared cooking system. If you are used
to cooking on open-ame gas burners, reduce the heat settings you nor-
mally use by at least 30% and the cooking time by about half. After some
experience you’ll have a sense of what temperature setting and cooking
times best work for you and deliver the results you want.
Cooking with Wood Chips
For added smoke avor when grilling
or barbequing - wood chips can be
placed between the cooking grates. No
need to pre-soak, you can drop wood
chips right out of the bag. NOTE: Do
NOT place wood chips directly under
greasy foods as this can increase risk
of are up.
Here are some hardwood varieties that work particularly well with foods:
Alder, Apple, Cherry, Grapevines, Hickory, Mesquite, Oak, Rosemary
and Sasafrass
Tips & Tricks

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Preventing Flare-Ups
Your new grill is inherently designed to avoid flare-ups; however, you can great-
ly reduce the chance of getting a flare up. Here are some suggestions:
• When searing fatty foods, leave the grill lid cover in the open position.
• Try to keep your grill away from windy areas. Wind forces oxygen
between the grates which can result in are-ups.
• During cooking, if grease pools, remove food (if possible) and turn
burners on high with the grill lid open until grease has burned off.
• Cook food on the center of grilling grates and avoid placing food over
the gaps between grates.
Infrared Grilling 101
Grilling with 100% infrared energy is quite simple. You’ll succeed with burgers,
dogs or steaks usually on your very first try. With experience, you will learn
how to work with your grill, creating more imaginative meals all the time.
This knowledge makes up the art of grilling.
Direct Cooking
Infrared energy is perfect for direct cooking steaks, chops and other meats
as it can achieve very high searing temperatures. The infrared energy af-
fects meat by rst searing the outside and penatrating inside so the meat
is cooked to juicy perfection.
Indirect Cooking
Place the meat on one side of the grill, turn the Quantum burners on the
other side of the grill to the setting that will deliver the desired cooking
temperature (generally between 225F and 300F degrees) During indirect
cooking, meat will lose fat and other drippings.
Rotisserie Cooking
Rotisserie burners are not needed with this grill. Simply use a Char-Broil
Rotisserie over your Quantum Imfrared Cooking system. Always rotis-
serie on Low as indicated on the burner control knob. Check frequently
to ensure proper cooking. It is ok to rotisserie with the lid open if you
need more room.
Searing
Searing meat is all about creating a avor “crust” and capturing internal
juices so meat remains moist on the inside and every bite is delicious.
Whether you’re grilling a steak with direct heat or slow roasting a pork
shoulder, getting a good “crust” on the outside of the meat as soon as pos-
sible will help to ensure the avor and the moisture remain inside. What
is the crust? Natural proteins and sugars drawn to the surface of the meat
react to temperatures in the “Searing Range” of 300° F to 500° F. Sear-
ing creates what is also known as “The Maillard Reaction.” The Quantum

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Infrared Cooking System produces the perfect searing temperatures when
infrared energy impacts the surface of the meat. Here’s a good searing tip
for you to experiment with: Use a little coarse salt on your steaks, chops
and roasts - this helps draw proteins to the surface of the meat - and when
they get hit with the infrared energy this surface will sear and create that
delicious crust you love to taste. On a turkey or chicken use a light touch
of oil on the skin for the same effect. Sear the meat on the Quantum in-
frared burner using a higher setting and then lower the burner setting to
nish cooking. You may even want to use aluminum foil to “hold” cooked
food on the warming rack as you prepare the additional courses.
Grill or BBQ … what’s the difference?
These words are often used interchangeably, but there is actually
quite a difference. Grilling involves cooking your meat directly over
high heat. Grilled foods are generally smaller pieces of meat and veg-
etables that make their way to the table faster. Barbequing is a slower
way of cooking larger portions of meat. It takes time, but your end
result is tender and juicy. So grill it fast or ‘Q it slow… either route
takes you to a mouthwatering meal.
Grilling the Perfect Burger
Ground beef with a 20 percent fat/80
percent lean ratio is best for a juicy
burger with a good, meaty texture.
• Form patties with gentle pressure
and don’t over-pack.
• Form a slight depression in the
middle of the patty so the edges
are slightly thicker than the cen-
ter. This will produce a less-round,
more evenly-cooked patty.
• Patties should be no more than 8
oz. and 1/2 inch thick.
• Set Quantum to Medium and grill for 3 to 4 minutes per side until the
meat is no longer pink or when a thermometer inserted from the side to
the center reads at 160˚F degrees.
How to Grill a Succulent Beef Steak
Pick the right kind of steak. Tender cuts like sirloin, tenderloin, porterhouse, New York
strip, and shell steak are the best. Fibrous steaks, like skirt and flank, also taste great
grilled–especially when thinly sliced on the diagonal. Restaurant quality steaks are
graded by the U.S.D.A. as either ‘choice’ or ‘prime’ and have not been frozen.
• The meat should be at room temperature, seasoned lightly with kosher
salt (to help draw out the proteins in the meat) and ground pepper. Lightly

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oil the surface with canola or other high
smoke-point oil.
• Set Quantum to HIGH and place the
steaks on the grate, lined up in the same
direction.
• Cook steaks on each side 2 to 3 minutes
for a steak 1/2 inch thick, 3 to 4 minutes
for a steak 1 inch thick, 4 to 6 minutes
when 1-1/2 to 2 inches thick.
• Always turn the steak with tongs or a
spatula; never use a fork. The holes made
by a fork allow the juices to escape.
• To check for doneness you can use your nger pressed on the meat:
rare meat moves easily when pressed with your nger while a well done
steak is stiff; medium-rare is right in the middle. This is a skill that will
develop with practice. You can also use an instant read thermometer in-
serted from the side of the steak, preferably through any fat on the edge
and only when your experience suggests they are nearly done. [R=130˚F
M=140˚-150˚F W=165˚F]
• Don’t overlook the last, most important step. Let the steaks rest for 2
to 3 minutes before you serve them. This allows the juices to ow back
from the center of the meat to the exterior, giving you a juicer steak.
• Always cut meat across the grain to preserve tenderness.
There are more beef recipes at www.charbroil.com
How to Grill Tender & Moist Pork
Cooking pork to 160˚F. is considered safe and yields a much juicier piece of
meat. One way to determine this, of course, is by using a meat thermometer.
Depending on the thickness, cut, grain of the meat and the amount of fat,
muscle and bone, the cooking time for pork can vary considerably. Final cook-
ing time to generate the proper internal temperature depends on the thickness
of the meat and the heat of the grill.
Brining
Brining is a process similar to marination in which meat (most often pork
or chicken) is soaked in a salt solution (the brine) before cooking. Brining
makes cooked meat more moist by hydrating the cells of the muscle tissue
before cooking, and traps water molecules and holds them during cooking.
This prevents the meat from drying out, or dehydrating.
Brine larger cuts of pork like shoulders, racks, roasts and even pork chops.

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Char-Broil’s EZ Basic Brine recipe is:
1/4 cup kosher salt
1/4 cup packed brown sugar
4 cups hot water
Thoroughly mix all the ingredients, place meat in an appropriate sized
sealable plastic bag and cover with brine. Place in refrigerator for 4-24
hours depending upon size of meat. Remove and rinse, pat dry and al-
low to come to room temperature before adding rub or other seasonings.
Injecting Flavors
Flavors and moisture can be added by injecting meat with marinade solu-
tions under cold conditions before cooking. Needle injectors are used to incor-
porate marinades directly into the thicker muscle pieces in meats. The brine
or marinade is injected right where you need it.
Additional tips to help you prepare pork
• Use an instant read thermometer to check the internal temperature of
the meat furthest from the bone and nearest to the center of the
thickest part.
• As you near the end of the estimated cooking time, cut into the meat
near the bone to determine doneness before pulling the meat off the grill.
(A pork chop is cooked when the meat is no longer pink near the bone.)
• Brush glazes or sauces that contain any sweet ingredients like
sugar or honey during the last few minutes of grilling to prevent them
from charring.
Preparing Pork Ribs
There are several varieties of ribs and
each requires it’s own technique to bring
out the best flavors and textures. These
tips are general rules to consider when
cooking any pork rib.
• Before cooking apply a dry blend of
herbs and spices to suit your tastes
and compliment the avor of the
meat.
• Set Quantum to Low.
Important points to consider for grilling pork ribs with
Quantum:
1. Unlike other grills, the Quantum grill emits infrared energy. It will sear
the outside, penetrating the meat and sealing it so the internal moisture
will remain.

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2. Cook the ribs for 1/2 - 1 hour depending upon how much meat, bone
and fat they contain. Baste the ribs with a light coating of apple cider
vinegar during the last 10 minutes.
3. If desired, you can brush on a glaze of barbeque sauce or marmalade
during the nal 10 minutes instead of the apple cider vinegar.
4. Drop smoke chips directly between the cooking grates. They will
avor the ribs but not actually smoke them.
5. Determining when pork ribs are done can be tricky and color is not
an indication of doneness. Smoke from burning wood chips can turn the
interior of the meat pink and leave you with the impression that it’s not
cooked. If you can move the rib bones back and forth without a lot of re-
sistance the meat is cooked. A better judge is to remove the ribs after an
hour and use an instant read thermometer inserted into the thickest part
of the meat away from the bone, measuring for an internal temperature
of 160°F.
6. Infrared energy cooks differently than conventional gas or charcoal
grills - the outside of the ribs will be crusty and the inside will be moist.
There are more pork recipes at www.charbroil.com
Grilling Vegetables
Grilling gives vegetables a lightly smoked flavor and it doesn’t take much prep-
aration. Here are several tips on grilling vegetables on the Quantum Infrared
Cooking System:
• Set Quantum to MEDIUM/HIGH.
• We recommend you lightly brush or spray vegetables with olive oil
before grilling to add avor, promote sear marks, and keep them from
drying out and sticking to the grill.
• Grilled vegetables are usually served as a side dish with other grilled
foods, but they can also be served as a main course, drizzled with plain
or avored olive oil.
• In general, vegetables benet from direct, high-heat grilling methods.
• Mushrooms and other small vegetables can be grilled whole. Larger
vegetables just need to be sliced or cut into wedges.
• Start vegetable over medium-high heat to sear their skins, turning every 1-2
minutes. Then, move to low heat to nish cooking, turning occasionally.
• The easiest way to tell if vegetables are cooked is to pierce them with a
fork or skewer. If it goes in easily, the vegetables are done.

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Use this chart as a general guide.
Ve g e t a b l e gr i l l i n g Ch a r t
Ve g e t a b l e es t i m a t e d Co o k i n g ti m e se t t i n g
Co r n
inh u s k s o r f o i l - s o a k
20 -30 m i n u t e s .
Wi t h o u t h u s k s .
30-40 m i n u t e s (t o t a l )
5-7 m i n u t e s me d i u m /hi g h
Mu s h r o o M s
Po r t o b e l l o
re g u l a r
3-4 m i n /s i d e
2-4 m i n /s i d e
me d i u m /hi g h
on i o n s
Qu a r t e r e d
sl i C e d
10-12 m i n /s i d e
4-8 m i n /s i d e
me d i u m /hi g h
Pe P P e r s
Wh o l e
Cu t i n h a l f
16-20 m i n , l e t s k i n C o l o r
8-12 m i n
me d i u m /hi g h
sq u a s h
(y e l l o W a n d z u C C i n i )
sl i C e d
ha l V e d l e n g t h W i s e
4-6 m i n /s i d e
8-12 m i n (t o t a l )
me d i u m /hi g h
to M a t o e s
s l i C e d
W h o l e
2-4 m i n /s i d e
8-24 m i n (t o t a l )
me d i u m /hi g h
* th i s C h a r t i s o f f e e d a s ab r o a d g u i d e l i n e f o r C o o k i n g t i m e s . re f e r t o t i m e s
i n i n d i V i d u a l r e C i P e s f o r m o r e s P e C i f i C C o o k i n g t i m e s .
Grilling Perfect Seafood
Grilling adds a light, smoky fla-
vor to seafood and, like sautéing,
also sears food - giving it a crisp,
savory outer crust. Whole fish, firm-
fleshed steaks, shrimp and scallops
do well on the grill. Mollusks such
as oysters, clams and mussels are
sometimes grilled in the shell and,
although grilling causes the shell
to open, it does little to actually en-
hance the flavor.

13
• Set Quantum to Medium.
• To keep sh from sticking to the grill, make sure the cooking grate is
clean and very hot before you start to grill. Rub it quickly with a paper
towel dipped in a little oil before you put the seafood on the grill. A grill
pan gives seafood a light smoked avor and cooks it with virtually no fat.
• Whole sh such as snapper, pompano, and sea bass must be handled
carefully so they don’t stick and fall apart. Firm sh steaks such as tuna,
swordsh, and shark are particularly good on the grill because they hold
together well and don’t stick.
• Grilled shrimp are tastiest when the shell is left on. Lightly sprinkle the
shrimp with salt. Grill them about 5 minutes until the shells turn pink.
Serve hot off the grill.
Grilling with a Plank
• Before you begin cooking with
a plank it must be soaked. This
helps to keep food moist while
cooking, creates a more even
cooking rate, and lends more
of the avor characteristic of the
wood you have selected. Soaking
a plank prior to cooking also re-
duces its burn rate and prolongs
the life of the plank. Be sure to
soak the plank prior to each
cooking session, even if the
plank has been used before.
• Many liquids such as, fruit
juices, vinegar, wine and other
alcohols can also be used although water is the most commonly used liq-
uid for soaking. Immersing the plank in these different liquids renders their
faint avors into the food being cooked. Soaking times for planks should
be at least one hour, but like marinating, can be longer based on personal
preference. Also, the size and type of wood helps determine soaking
times.
• Once the plank has been prepared by soaking in water, place it on the grill,
cooking side down, and preheat the grill to medium for approximately ve
minutes. This allows the plank to dry. The plank should not be allowed to
catch re. Once the plank is preheated, brush a light coating of oil onto
the cooking side of the plank. This seasons the wood and keeps the food
from sticking.

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Yes, Fruits are good on the grill too!
Lightly grilling fruit, especially stone fruits, caramelizes their natural sugars,
enhancing their flavor and providing an attractive "grill mark”.
• Set Quantum to Medium.
• Be sure to put fruits on a liberally oiled cooking grate to avoid sticking.
• Slice fruit in half and remove pits. Grill with pulp side down. Grill until
tender. Turn only once.
• Grill the fruits until they are lightly browned. You want them to be
tender but not mushy when gently pierced with a sharp knife. The key for
grilling fruits is to use low heat.
• Fruits don’t take long to cook on the grill (about 3 to 5 minutes).
Thicker pieces of fruit, such as halved peaches or pears, may require
a little more time. Thinly sliced fruit requires less time. Fruit can burn
easily because of its sugar content, so watch it closely. Also, keep
cooking times short for ripe fruit to prevent it from getting mushy.
Try these ideas for including grilled fruits in your meals:
Cut fruit, such as apples, pears, mangoes, pineapples, and peaches into
chunks and brush lightly with canola oil before grilling. Put pineapple slices
or bananas sliced lengthwise directly on the grill. A touch of cinnamon or
brown sugar to nish the grilled fruit is tasty!
Grilling Great Chicken Everytime
Grilled chicken is one of the most
popular grilled foods. There are
some simple steps you can take to
ensure your grilled chicken turns
out beautifully browned and
cooked thoroughly while also remain-
ing moist and tender
• Consider brining the chicken
pieces overnight. Brining adds
moisture and tenderizes the meat
(see page 9).
• Completely thaw chicken before
grilling so that it cooks more
evenly. Whenever possible, defrost
chicken in the refrigerator. Defrost
chicken in the microwave only if it
will be immediately put on the grill. Chicken in airtight bags may be defrosted
in cold tap water. Change the water every 30 minutes. Chicken defrosted in the
microwave or by the cold water method should be cooked before refreezing.
• Keep raw chicken and cooked chicken apart! Use a different platter to
serve the grilled chicken from the plate that was used to carry the raw

15
chicken to the grill. Also, either discard raw poultry marinade, or boil it for
at least 2 minutes before serving it with cooked chicken.
• If you are packing for a picnic keep uncooked chicken in a cooler with ice
or cold packs until ready to grill. The temperature in the cooler should stay
below 40˚F. If the day is hot, remember that chicken should not remain
out longer than an hour after it is grilled.
• If possible allow the chicken to come up to room temperature prior to
grilling. This should take only about 20 minutes. Grilling cold chicken will
delay the overall cooking time and can result in an overcooked exterior
with undercooked interior.
• When you grill chicken parts, remember that a different thickness will
affect the grilling time and so will the fat content. As a general rule, white
meat takes less time than dark meat, while breasts and thighs will take
longer than wings.
• Set Quantum to Medium and cook until a meat thermometer insert-
ed into the thickest part of the meat reaches approximately 165˚F.
Be sure the thermometer does not touch the bone. The infrared en-
ergy of the Quantum Infrared Cooking System will lightly sear the out-
side of the chicken, skin or skinless, and help seal in the moisture.
• Be sure to remove the grilled chicken and cover it lightly with aluminum
foil; then let it rest for several minutes as the internal temperature will
continue to rise and the chicken will nish cooking.
• If you enjoy sauce or glaze on your grilled chicken, we recommend
brushing it on lightly during the inal 10 minutes of grilling.
• Consider using a dry rub on the outside of your chicken up to 24 hours
before grilling to enhance avors.
There are more chicken recipes at www.charbroil.com
How to Cook with a Rotisserie
Rotisserie cooking is best for “round” foods,
such as large roasts, whole poultry,
and pork.
Rotisserie cooking has its own set of
simple rules:
• A rotisserie that turns at a constant
speed allows the same degree of heat
to cook every inch of the food. The
food holds its moisture better than in
an oven because the surface of the
food sears quickly and therefore seals
in natural juices.
• Marinate and baste with any combination of liquids, herbs and spices,
but keep sugar ingredients to a minimum. Don’t baste with a sauce that

16
has a high sugar content until the last 10 minutes of cooking to prevent
the sauce from charring.
• As with grilling, many factors, such as wind, air temperature, humidity, and
the size and thickness of the food, affect the performance and actual cooking
times of your rotisserie. Recipes can only give approximate cooking times.
• Keep the pieces of food, such as cut-up chicken, as equal in size as
possible to ensure consistency in the cooking time. For larger food, such
as a roast, make sure that the food is balanced on the spit rod before
placing it over the grill.
• Poultry wings and legs, which may move around on the rotisserie,
should be trussed or tied securely to the body with heavy cotton kitchen
twine.
Rotisserie Cooking Times
Meat Weight Cooking Time
Chicken3
1
⁄ 2 lbs. 40 to 60 minutes
Game Hen2
lbs. 25 to 30 minutes
1.sbl
5 ot 4kcuD
1
⁄ 4 to 1
1
⁄ 2 hours
Leg of lamb 2 to 3 lbs. 1 to 1
1
⁄ 2 hours
Pork loin 2 to 3 lbs. 1 to 1
1
⁄ 2 hours
Boneless rib roast3 lbs. 1 to 1
1
⁄ 2 hours
Checking for Doneness When Using a Rotisserie
There is no easy way to check for doneness with rotisserie grilled food.
Stop the rotisserie motor and insert an instant read meat thermometer
into the deepest part of the food. To avoid overcooking the food, check
the temperature about 15 to 20 minutes before the nal estimated
cooking time. The temperature will rise more rapidly at the end of the
cooking time than at the beginning. Unlike oven roasted food, rotisserie
grilled food does not increase in temperature and does not continue to
cook after it is taken off the rotisserie. However, all roasts should rest
for 5 to 10 minutes after cooking to allow the juices to settle and to
make carving easier. When removing the rotisserie spit rod from the grill,
always use hot mitts as the spit rod can get very hot.
Rotisserie Roasted Chicken
• To be balanced, you want to make the chicken as round as possible,
so truss the bird with kitchen twine. Cross the drumsticks and tie them
together. Tie the wings together with another string from the rst joint to
the tips around the back of the chicken.
• Run the spit rod through the breast, parallel to the backbone. It will run
out through the body opening. Make sure it is centered.
• Attach the forks on the spit rod to the breast and tail areas. Be sure the

17
forks press tightly so the chicken is secure.
• Before you put it on the grill, roll the spit rod in the palms of your hands.
It should turn easily, but if it is heavier on one side than the other, the bird
isn’t balanced. Adjust the forks.
Rotisserie Roasted Pork, Beef, or Lamb
With a rotisserie, roasts brown and self baste to perfection while you relax.
Follow these few simple instructions and enjoy!
• Insert the rotisserie rod lengthwise through the center of the roast.
• Adjust holding forks and test balance (uneven weight distribution can
place unnecessary strain on the rotisserie motor).
usDa re C o M M e n D e D
sa f e Mi n i M u M in t e r n a l te M P e r a t u r e s
be e f , Ve a l , la m b , st e a k s &
ro a s t s 145˚ F
fi s h 145˚ F
Po r k 160˚ F
be e f , Ve a l , la m b gr o u n d 160˚ F
eg g di s h e s 160˚ F
tu r k e y , Ch i C k e n & du C k Wh o l e ,
Pi e C e s & gr o u n d 165˚ F
NOTE:
Always use a meat thermometer to ensure proper doneness.
Please refer to the USDA for complete, up-to-date information.
Our internal temperature chart is based on these standards for
meat-doneness. Check it out at www.isitdoneyet.gov

18
Celebrity Chef Marvin Woods has received many accolades
with his New American cooking style. Chef Woods, a graduate of the
Academy of Culinary Arts, has also been featured on CBS The Today
Show, CNN, Discovery Channel, O Magazine, Southern Living, Food &
Wine, and has authored two cookbooks.
Chef Woods features a creative mix of Low Country, Southern, African,
Caribbean, and South American avors. As he says, “New American
cooking, the term I feel best to describe my food, allows me to show
people the natural diversity and crossover of cultures and different ethnic
groups that date back in this country to the mid 1600s.”
Here are two of the recipes Marvin’s designed especially for your new
grill. Visit www.charbroil.com for more like these:
Jamaican Jerk Pork Tenderloins
Serves 6 to 8
Ingredients
Directions
• Place all the ingredients in a
bowl except the pork and make a
paste.
• Use a glove and massage the
jerk paste all over the pork ten-
derloin.
• Put on a sheet tray and let mari-
nade for 6 hours.
• When ready to cook, preheat
the grill to medium. Once the grill
has reached its required tempera-
ture place the pork on the grill.
Make sure not to cook the pork over a very high heat because it will burn
your marinade.
• Cook the tenderloin (turning occasionally) for 10 minutes. Remove the
pork from the grill and set aside to rest for 5 to 7 minutes.
• After pork has rested place back on the grill and cook to the tempera-
ture you like.
2 pork tenderloins
2 bunches green onions (minced)
2 fresh limes
1 tablespoon ground black pepper
2 tablespoon dark brown sugar
¼ cup extra virgin olive oil
3 tablespoon soy sauce
1 tablespoon fresh thyme
1 teaspoon allspice
1 tablespoon paprika
1 scotch bonnet or habenero
chile pepper
2 tablespoon rice wine vinegar

19
Portobello Mushrooms with Feta and Sun Dried Tomatoes
Serves 6
Ingredients
Directions
• Preheat grill medium to high.
• Place portobellos in a large bowl. Add half of the oil and all of the
vinegar to the mushroom. Coat mushrooms with oil and vinegar on both
sides. Season with salt and pepper.
• Place mushrooms on the grill and cook for 2 to 3 minutes on both
sides. While mushrooms are cooking add the rest of the oil, thyme and
curry powder to the bowl. Remove mushrooms from the grill and place in
the bowl. Make sure there is enough marinade to allow mushrooms to be
coated or covered in the marinade. Cover the bowl with plastic wrap for
5 to 7 minutes.
• Remove mushrooms and place on serving plate. Check seasoning and
add salt and pepper if needed. Sprinkle over feta cheese and sun dried
tomatoes.
There are more recipes at www.charbroil.com
6 Portobello mushrooms
¼ cup extra virgin olive oil
¼ cup White balsamic
1 teaspoon Thyme
1 teaspoon curry powder
¼ cup Sun dried tomatoes
Feta cheese
Salt and ground black pepper

20
Cleaning Your Grill
Why Clean?
We’ve all heard the saying ‘An ounce of prevention is worth a pound of
cure’. This is great advice when it comes to keeping your grill clean. Be-
sides the high heat provided by infrared energy emitted from the Quantum
Infrared cooking system, it also makes clean-up a breeze!
Burn-Off
Before and after each use it is advised that you burn off any excess
grease and food debris that has accumulated on your grates. Turn grill
to HIGH and close the lid. Leave it on for around 15 minutes and this
should turn debris to ash. When pre-heating the grill leave lid closed
and this should also help to clean the grill.
Stainless Steel Grates
The Stainless Steel Grates should be cleaned
regularly with a heavy-duty grill brush, such as
the Brush Hawg or Mega Brush Hawg, avail-
able online at www.charbroil.com. You can
also soak the grates in a mixture of water
and vinegar for a deep clean. Periodically
remove the grates and GreatPlate™ and
brush them off. You can also lightly bang
them together to remove burnt on debris.
Exterior Surfaces
• See your Assembly Manual for detailed instructions on how to care for
Stainless Steel.
• For painted surfaces clean with Char-Broil Grill Cleaner.
• You can minimize the need to clean the exterior of your grill by using a
Char-Broil grill cover that has been specially designed for your Quantum.
Critters
Spiders like to make their homes in the venturi tubes of grills. These must
be inspected and cleaned regularly to ensure there are no blockages. Re-
fer to your assembly manual for complete information.
4985095 Mega BrushHawg