Char-Broil RED User manual

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Congratulations and welcome to ownership of the new Char-Broil®RED®.
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 RED®Infrared cooking system. We
suggest you take a few moments to read the product guide to ensure
your grill is assembled 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 RED®
infrared grill – just some basic facts about how the grill works. Depend-
ing upon your level of experience with outdoor cooking on either tradi-
tional gas or charcoal grills you will discover we’ve designed RED®to be
a useful tool for you to prepare great tasting meals the way you like and
want. That’s why we say, “Infrared grilling that’s all about U”™.
The Char-Broil®RED® infrared grill has an exclusive 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 sideburner to complement your grilling experi-
ence makes RED® a complete outdoor cooking unit. Use this grilling
guide as an introduction to get started cooking with your new RED®grill.
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 product guide or save a stamp and
visit us at www.charbroil.com to register quickly and easily.
When you register online, be sure to sign up for our FREE email news-
letter called Sizzle on the Grill. Each week you’ll get tips, recipes, party
ideas and have the opportunity to enter great promotions and give-
aways. 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.
Grilling’s Juicy Little Secret™
Grilling’s Juicy Little Secret™Grilling’s Juicy Little Secret™

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Grilling’s Juicy Little Secret™Grilling’s Juicy Little Secret™

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Cast Iron
Cooking Grates
The “U” Infrared Emitter
Protected
Burner System
1) Flavor for yoU.
• The 100% infrared heat sears in flavor and keeps foods
moist and juicy, not dried out.
• Simply drop wood chips through the grates and watch
them start to smoke on the “U”.
• A wide temperature range for intense searing at the
cooking surface down to slow-and-low barbequing and
rotisserie cooking.
2) Simplicity for yoU.
• Porcelain cast iron grates require no seasoning,
distribute heat evenly, and make cleaning easier.
• With Char-Broil® RED® your food is never exposed to an
open flame that can continually ignite food juices.
• DualFuel™ equipped – conversion kit available to
convert to natural gas. (Available on certain models only)
3) Efficiency for yoU.
• Using one-third less gas, Char-Broil® has engineered
these grills to cook better for you – and the
environment.
• Just turn the dial to CLEAN and brush any remaining
food particles into the “U” for easy removal.
• Electronic ignition at each burner for worry
free lighting.
Infrared Cooking
System

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First Time Use
Read your product guide and ensure the grill is put together properly.
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 to 20 minutes prior to your rst use. (This is not needed
for the side burner area.) This aids in removing the oils used during
manufacturing.
Attaching your LP tank (check your product guide 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 too cross-thread the connection.
6. Turn the coupling nut clockwise and tighten to a full stop. The regula-
tor will seal on the back-check feature in the LP cylinder valve, result-
ing 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 re-
stricts the gas flow in the event of
a gas leak. You can inadvertently
activate this safety feature with-
out having a gas leak. This typi-
cally 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 regulator
safety feature activates, the grill
will only reach temperatures be-
tween 250°Fand 300°F even with
all burners on the high setting.
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 and sideburner
knob (if equipped).
3. Turn off the LP 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.
An illustration of this process is included in the product guide or
go to www.charbroil.com for more information.
Preheating Your Grill
Just like your home oven, the Char-Broil®RED®grill should be preheated
to provide optimum performance. Preheat grill with the lid closed on
for 10 to 15 minutes - longer if weather conditions require. Then
select your desired setting and preheat for another 5 to 10 minutes.
Please refer to the Lighting Instructions inside the product guide or
inside the door of your grill if you have questions about how to light the
grill. A match-light chain and access hole is provided for your conve-
nience.
Auto-Clean™
Available only on certain models.
The innovative Auto-Clean™ feature allows for worry free grill clean-
ing without the hassle. After you are done grilling simply turn all of
your main burners to and set the Auto-Clean™ valve to CLEAN.
The high heat generated from the burners will turn all remaining food
debris and grease to ash and will automatically shut the grill off after 15
minutes. No longer will you have to remember to turn your grill off after
burning it off, and no more empty tanks for those who forget to turn the
grill off (you know who you are). When you return to the grill to put your
grill cover on, turn all knobs to OFF, including the Auto-Clean™ knob,
and you have a clean grill that’s ready to cook on again.

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For detailed lighting and operating instructions refer to your
Product Guide.
Tips & Tricks
• The Green LED will always ash while you are in the Clean cycle.
If the light is not ashing, the Clean cycle has not been activated.
• If the Clean cycle fails to activate, simply press the Auto-Clean
knob while it’s in the CLEAN position. This will engage it every time.
• If the Auto-Clean™ valve is in the OFF position the grill and side
burner will not work. The Auto-Clean valve acts as a master valve
and must be in the COOK position for the main burners and/or side
burner to operate.
• In the case of a low battery the Red LED light will ash. The Clean
cycle will still operate, however, it is time to replace your batteries.
• The device requires 2 AA batteries.
• If the batteries die, the Auto-Clean cycle feature will not work,
however the grill will still operate in the COOK setting.
Green LED:
ashes when
clean cycle
is working
Red LED:
ashes when
battery is low

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PROBE TEMPERATURE
TIMER
LP TANK GAUGE
Set
Start
Stop
C
˚F
˚
Temp
Timer
Temp
Timer
167
10:30
F
0
Power/ BackLight: To power
the unit On/Off. Also, to turn
On/Off the LCD Control Panel
backlight for evening cooking.
Temperature °C/°F: Unit offers the
option of changing temperature to
either Centigrade or Fahrenheit.
Start/ Stop: To Start the timer
function during cooking or to stop
the timer function.
Up Temp/Timer: this button is used for setting up the
temperature variable and increasing temperature set
and timer. To set temperature, hold this button down
for 3 seconds.
Down Temp/ Timer: this button is used
for setting the timer variable and decreasing
the temperature set and timer. To set timer,
hold this button down for 3 seconds.
Gas Tank Gauge Indicator
The LP Gas Cylinder has been
split up into 5 equal capacity
measurements, each of which
measures approximately 20%
of the entire cylinder
(approximately 4.2 pounds
each).
Buzzer will sound when the
level reaches the last 20% of
fuel.
See product guide for additional information on the Digital Display Panel
Digital Display Panel
Thermometer
1. Temperature set-up value is from 0-499°C or 32-931°F.
2. When inputting temperature, if the buzzer sounds and LCD display begins to blink please
re-set your temperature value ensuring that you have chosen the correct temperature
measurement, and that the temperature is not set beyond the ranges shown in point 1.
3. When using the temperature probe always ensure that you are inserting into the thickest
portion of the meat. If the buzzer sounds during use of the temperature probe this will
indicate that either you have reached or gone beyond the set temperature. The buzzer will
sound every 3 seconds.
Available only on certain models.

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Infrared Grilling 101
Grilling with 100% infrared energy is quite simple. You’ll succeed with burgers, dogs
or steaks usually on your 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.
This is Infrared
Infrared energy is comprised of those frequencies just beyond the visible
light spectrum. Simply put, it is light that we cannot see, but our bodies
(and food) detect as heat. Most electromagnetic energy can cause heat-
ing but infrared is the perfect choice for cooking. Traditional convection
grills heat with hot air, and can dry out your food. With infrared grills,
infrared frequencies strike the food and cause the molecules to vibrate,
thereby creating the heat that cooks your food.
Cooking with Infrared Energy
• 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®RED®, 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 RED®Infrared cooking system. If you are use to cook-
ing on open-ame gas burners, reduce the heat settings you normally
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 barbe-
quing – wood chips can be placed directly into
the “U” through the opening in the 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 the risk of are up.
Here are some hardwood varieties that work particularly well with foods: Alder, Apple,
Cherry, Grapevines, Hickory, Mesquite, Oak, Rosemary and Sassafras.

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Preventing Flare-Ups
Your new RED®cooking system is inherently designed to avoid flare-ups;
however, you can greatly reduce the chance of getting a flare up. Here are some
suggestions:
• Wind forces oxygen between the grates which can result in are-ups –
try to keep your grill away from windy areas.
• When cooking fatty food on the searing or grilling settings 1) leave the
lid cover in the open position and 2) use a lower temperature grill setting
(as needed).
• If are-ups do occur 1) move food from directly over the are-up, 2)
spray a steam of water from a hand spray bottle or pour a small amount
of water into the “U”. Target the water away from the center of the “U”
to create more steam to help extinguish a are up, 3) cook with the
lid open and 4) adjust the heat setting as appropriate according to the
recipe.
• During cooking, if grease pools in bottom of “U” infrared emitter,
remove food (if possible) and turn burners on with the grill lid
open until grease has burned off.
• Do not place food directly over the gaps between the main “U” emit-
ters. (Available only on certain models)
Direct Cooking
Infrared energy is perfect for direct cooking of steaks, chops and other
meats as it can achieve very high searing temperatures. The infrared
energy affects meat by rst searing the outside and penetrating inside so
the meat is cooked to juicy perfection.
Indirect Cooking
When indirect cooking with a conventional gas grill, food is generally
placed away from the burner. With RED®, indirect cooking results are
achieved by cooking on BBQ, and placing the food directly over the
“U”. For a “U” with 2 burners underneath you can turn on only one
burner to help control the temperature. Place wood chips or chunks in
the “U” to add smoke avors.
Rotisserie Cooking
Rotisserie burners are not needed with this grill. Simply use a Char-Broil®ro-
tisserie over your Char-Broil®RED®Infrared cooking system with the grates
removed. Always rotisserie on the Rotisserie setting as indicated on the
burner control knob. Check frequently to ensure proper cooking.

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Searing
Searing meat is all about creating a avor “crust” and capturing internal juic-
es 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 possible 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 tem-
peratures in the “Searing Range” of 300°F and above. Searing creates what
is also known as “The Maillard Reaction”. The RED®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 RED®infrared 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 interchangeable, 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
vegetables that make their way to the table faster. Barbequing is
a slower way of cooking large 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 mouth-watering 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 center.
This will produce a less-round, more
evenly-cooked patty.
• Patties should be no more than 8 oz. and ½ inch thick.
• Set RED®to Grill and cook 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 least 160°F.

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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 ei-
ther ‘choice’ or ‘prime’ and have not been frozen.
• The meat should be at room tempera-
ture, seasoned lightly with kosher salt (to
help draw out the proteins in the meat)
and ground pepper. Lightly oil the surface
with canola or other high smoke-point oil.
• Set RED®to Sear 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 ½ inch thick, 3 to 4
minutes for a steak 1 inch thick or 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 inserted from
the side of the steak, preferable through any fat on the edge and only
when your experience suggests they are nearly done.
• 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, the grain of the meat and
the amount of fat, muscle and bone, the cooking time for pork can vary
considerably. Final cooking time to generate the proper internal tempera-
ture depends on the thickness of the meat and the heat of the grill.

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Brining
Brining is a process similar to marinating 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 tis-
sue before cooking, and trapping water molecules, holding them during
cooking. This prevents the meat from drying out.
Brine larger cuts of pork like shoulders, racks, roasts and even pork
chops.
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 and allow brine mix to cool. Place
meat in an appropriate sized sealable plastic bag then cover with brine.
Place in refrigerator for 4 to 24 hours depending upon size of meat.
Remove and rinse, pat dry and allow to come to room temperature be-
fore adding rub or other seasonings.
Injecting Flavors
Flavors and moisture can be added by injecting meat with marinade
solutions under cold conditions before cooking. Needle injectors are used
to incorporate 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 thick-
est 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 char-
ring.
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.

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• Before cooking apply a dry blend of herbs and spices to suit your tastes
and compliment the avor of the meat.
• Set RED®to BBQ.
Important points to consider for
grilling pork ribs with RED®:
• Unlike other grills, the RED®grill emits
100% infrared energy. It will sear the
outside, penetrating the meat and sealing
it so the internal moisture will remain.
• Cook the ribs for 1/2 to 1 hour depend-
ing 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.
• If desired, you can brush on a glaze of barbeque sauce or marmalade
during the nal 10 minutes instead of the apple cider vinegar.
• Drop smoke chips directly between the cooking grates. They will avor the
ribs but not actually smoke them.
• 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 resistance 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.
• 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
preparation. Here are several tips on grilling vegetables on the RED®.
• Set RED®to Grill.
• 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.

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• Mushrooms and other small vegetables can be grilled whole. Larger
vegetables just need to be sliced or cut into wedges.
• Start vegetables over medium-high heat to sear their skins, turning every
1 to 2 minutes. Then, move to low heat to nish cooking, turning occasion-
ally.
• 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.
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
grill
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
grill
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 grill
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
grill
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 )
grill
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 )grill
* 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 .

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Grilling Perfect Seafood
Grilling adds a light, smoky flavor
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. Mol-
lusks 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 enhance the flavor.
• Set RED®to SEAR.
• 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 high heat cooking 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 cook-
ing, 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 reduces 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 al-
cohols can also be used although
water is the most commonly used

17
liquid 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 or liquid of your
choice, 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 sea-
sons the wood and keeps the food from sticking.
Yes, Fruits are good on the grill too!
Lightly grilling fruit, especially stone fruits, caramelizes their natural sugars, en-
hancing their flavor and providing an attractive "grill mark”.
• Set RED®to BBQ.
• 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 ten-
der but not mushy when gently pierced with a sharp knife. The key for
grilling fruits is to use low heat or BBQ.
• 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 eas-
ily 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 cin-
namon 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 remaining moist and tender.
• Consider brining the chicken pieces overnight. Brining adds moisture and
tenderizes the meat (see page 13).
• Completely thaw chicken before grilling so that it cooks more evenly. When-
ever possible, defrost chicken in the refrigerator. Defrost chicken in the micro-
wave 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

18
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
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 under cooked 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 RED®to Grill and cook until a meat thermometer inserted into
the thickest part of the meat reaches approximately 165˚F. Be sure the
thermometer does not touch the bone. The infrared energy of the RED®
will lightly sear the outside of the chicken, skin or skinless, and help seal
in the moisture.
• Be sure to remove the grilled chicken and cover it lightly with alumi-
num 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 nal 10 minutes of grilling.
• Consider using an Oklahoma Joe’s® dry rub (available online at www.
charbroil.com) on the outside of your chicken up to 24 hours before grill-
ing 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.
• On the Char-Broil RED®, the Rotis-
serie setting is designed to be the opti-
mum infrared energy level for rotisserie
cooking. Be sure the meat is centered
over one of the “U” infrared emitters and
remove grates under the meat before
cooking.

19
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 there-
fore 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
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.
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
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, al-
ways use hot mitts as the spit rod can get very hot.
Rotisserie Roasted Chicken
• Set RED®to Rotisserie.
• 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 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 as needed.

20
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).
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
*estimated cooking time
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