Char-Griller 2123 User manual

outEn's
tAlluAt
gfParts
tist Wlangler tr2lXt
d Assembly
and
Operating
lnstructions
d Recipes
d lccessories
Warnings
(Pager0)
The
BIG
Gdll
intheLittleBor! GUIDE
=:
=:
BU
VI
VI
VI
VI
VI
V
V
V
E
0
IJ
I
0
I
I
II
L
0
L
0
T
IJ
I
!
)
!
- AltD
GoALS
AS
YOUGOOK
G0ituElilEllr
EASY
GLEAI{
UP
UERSAIITIW
rillll{G
STOPS
r BURI|our
_ SERUE
toRE
PEOPTE
AIIOTIIER
WAY
T0s[ol(E
IIURABTE
. EUEil
HEAT
-efiore
nd*s
YERS
r'
r'
r'
r'
EASY
DUiiP
ASH
PA]I
ATTJUSTABLE
GRATE

PARTS LIST
Pliars
O<:
AND TOOLS REQUIRED
(ToolsNot lncluded)
and 7116"nutdriver *=@
ilote
Hadwarcbagmay
iHfH..,T"*[e
12Pcs. Push
on
WheelCap H
2pcs.
2 Pcs.forWheels
PARTS...-------..............DESCRlPTlOtil
1..............EASYDI.IP FFE GRATE
1.....--....-......-....-..@Ol(|t.lc
GRATES
't...--..-..-..........-._..............GR[.r
BODY
1........-"--.-....-.---.............HE4TGAUGE
2..-........-.-..---.-_................ct-E\4sPlt{s
2.-........--...-...-..-.HA|R@TTERPrits
1...."......-.....Und)FFr,tT t|At{)t-E
2...................-.........3/t'HEKBOLTS
2-.--.-.._-..-.--..-.._-..-..LOCK
WASHEF
2...........-....-..-.-_-_-...-.-114'
HF( M,TS
1...._.-_--_--..----.--.-.......-$tot(EsTAct(
2..-.-.-_.._-._..-......_......3,4'HE(BOLTS
2.....-..-._.-_--.-..-..-...-..-.1A'HD(NUTS
2......-......-.._....--.......-.LEGS
2.....-.........--..-..........-...L"EGS
4.--.....-..-..-..-."-.._....1
3,4'
HE(BOt_
4.-........-..-..-..-.-..-."......1/4'HE(
PARTS-......................DESCRPTION
2........-......... .WHEELS
1................... ......AXLE
1....................PUSH
ONWHEELCAPS
1................FRONT
SHELF
ASSEMBLY
2.........1O'FRONTSHELFSUPPORTS
4.......-...........3/4'HEX
BOLTS
& NUTS
2..........HANGERS
(FORF|REGRATE)
2......................................LEGBRACES
8................13/4'HEX BOLTS
& NUTS
1....................StDESHELFASSEMBLY
4...................."-._.-.---.-.1tt HEX
BOLTS
4......."..................-.......-l/4' HEXNUTS
PARTS......................DESCRIPT|ON
r..............................w4RMtNG
RACK
2..................................2'
HEXBOLTS
2...............................3/4'
HEXBOLTS
4.................................
1/4"
HEX
NUTS
1.............................
DAMPER
CTRCLE
1
....................".............3/4'
HEX
BOLT
2....-
-.........
"..........1/4'
FLATWASHER
1................................
LOCK
WASHER
1.................................".1/4'
HEXNUT
FTRST! ItOTOTRETURT
PnoDUGT
TosronE.
GlLt (9121 eggqzr fhis product has
beenbuiltrothehighest
quatity
standards.
Callusshould
youhaveanyquestions
notaddressed intheseinstructions,
orfor serviceinformation.

A AssElrBLY lxsrrrucrloils
Read
allsalety
warnings
and
instructions
caretully
before
assembling
and
operating
your
grill'
IMPORTANT
HINT
DONOT
TIGHTEN
ANY
NUTS
AND
BOLTS
UNTIL
GRILL
ISFULLY
ASSEMBLED'
(Estimated
Assembly
Time: 45minutes)
1.
Assembly
requires
2people.
Get
another
person
to
Help.
Foreasiest
assembly
use
aHAMMER,
PLlERSand
a7/16"NUT
DRIVER.
N0TE:
Do
Not
tighten
any
bolts
unless
inslructed
to
doso.
Tightening
loosoon
may
prohibit
parts
lrom
Fitting
together.
All
Hex
Nuts
should
beon
the
lnside
ol
the
grill
unless
stated
olherwise.
Unpack
all
contents
inawell-cleared
and
padded
area'
2.Insert
one
L0NG
LEGinto
one
SH0RT
LEG.
See
Fig.
A.
Repeat
thisstep
{or
the
other
L0NG
andSH0RT
LEG.
3.Attach
LEG
BRACESIo
the
outside
of
one
of
the
L0NG
and
SHORT
LEGassemblies
you
just
made'
See
Fig.
B.Use
two13i4"
hex
bolts
and
nuts
for
each
LEG
BRACE
but
only
finger
tight.
4.
lnsert
all
fourcorners
of
the
BOTTOM
WIRE
SHELF
into
the
lour
holes
located
near
the
bottom
inside
of
the
four
LEGS.
See
Fig.G.
Next,
rotate
the
LEGS
upward
until
vertical.
lmportant:
Make
sure
the
two
Long
Legs
are
on
thesame
end.
5.Attach
the
other
end
of
the
LEG
BRAGESIo
the
corresponding
legs
using
13/4"
Hex
Bolts
and
Nuts
but
onlY
finger
tight.
See
Fig'
0.
6.
Gently
hammer
one
HUB
CAPto
one
end
of
the
RXtt.
StiOe
one
WHEEL
onto
theAXLE.
Insert
AXLE
through
the
holes
at
the
bottom
of
both
SH0RT
LEGS
Slide
second
WHEEL
onto
AXLE
then
gentlyhammer
thesecond
HUB
CAP
onto
AXLE.
Next
insert
acotter
pin
through
the
hole
ineach
end
of
the
axle
and
spread
the
tipof
thecotter
pin.
See
Fig'
D'
7.Stand
the
GART/LEG
ASSEMBLY
upright.
Attach
the
bottom
half
ofthe
BODY
tothe
CART/LEG
ASSEMBLY
(make
sure
damper
ison
same
side
as
wheels)
with
four
13/4"
Hex
Bolts.
There
are
tvvo
holes
inthe
frontand
two
inthe
back
of
the
grill
BODY.See
Fig.
E.
SHORT
LEG @
@
LONG
tEG
+
J)

8. Attachtwo(2) 8" FRONTSHELF
BRACKETStothefront
edgeofBOTTOMHALFofgrill body
usingtwo(2) 314'
Hex
BoltsandNuts
(with
thenuts ontheinsideofthe
grill).
Attachthelong W00DSLATS
totheFR0NTSHETF
BRACKETSandatthesame
timeattachtheFR0NT
SHELFSUPP0RT
BRACEStotheunderside
oftheouter
HolesoftheFBONT SHELF
BRACKETS
withfor,rr
(4)1"
Carriage
BoltsandNuts. Attachtheotherend
oftheSupport
Braces
tothe
Grill
Body.Fig. G. :
InsertSM0KESTACK
fromINSIDEthe
H00Dupthrough
thehole. Attachwith
two(2)
314'
hexbolts
withthenutson
theinside. Fig.H. Note:lt isnotnecessary
toremovethe
Stack
Damper.
10.lnsertHEATGAUGE
throughhole
inhood
(from
outside)
and
push
theSPLIT
RINGover
tabsonthesideofHEAT
GAUGE
frominside
thehood.
Attach
W000
H00DHANDLE
tothecenteroftheH00D
withtwo(2)314'
hexbolts,
lockwashers,and
hexnuts.
Fig.H.
Set
the
H000,
intheCL0SED
POS|T|ON,on
topofthe
bottom
Halfofthegrill
body. LineuptheHingeholesand
insert
theClevis
Pins.Thismayrequire
liftingupontheback
oftheHood. Then,carefully
open
thehood,makingsureto
not
lettheClevis
Pins
fallout,and
inserttheHairCotter
Pins
intotheClevis
Pins. Fig.
l.
AttachtheDAMPERGIRCLE
toinsideofbottom
halfof
grillbody
witha 3/4"
Bolt.Thebolt
goes
thru
a Flat
Washer,
thru
theDamper
Circle,
thrutheGrill
Body,thruanother
Flat
Washer,
thruaLock
Washer,and
finally
attached
toaHex
Nut.
Thesmalltabon
theDamperCircleshould
protrude
outward. Fig. J. adi,,ar.hraHahdar
AdiustabloHanger
-/gnay neod
tospread forbetter
fit)
L
BottomHaltof
GrillBody
AttachtoGrillBody
.l
)'-.--
(r
) L_-___L_1
'-r<g
^e.
qiSt ----_ _.
Bottom
12.
Catch
Tabs
Fire
Grate
___--_
Fronl
Support
Brace
q
Smokestack
(insert
frominside)
Damper
@
DamperCircle
11.
,-/-Hexeort-f P
e'
Lock Washer
13. I
Clovis
Pin
AcornNut

14.
15.
Attach
SIDE
SHELFIo
the
four
(4)
holes
on
left
side
of
grill
with
1/2"
hexbolts
and
nuts.
Fig'
L.
ATTACHING
WARMING
RACKS
PIV0T
B0LTS:On
eachEND
of
the
H00Djust
back
of
center,
insert
one
(1)
2"
HEX
B0LT
(total
2)
(from
outside
in)in
holes
(A)
with
HEX
NUTS
on
inside
of
H00D.Fig'
M.
On
each
ENDof
the
LOWER
GRILL
B0DY4"
from
the
back
corner,
insertone
(1)
3/4"
HEX
B0LT(total
2)
(flgm
outside
in)in
holes
(B)
with
HEX
NUTS
on
inside
ofGRILL
B0DY.
Fig.
M. /f
Do
not
installWARM|NG
RACK
until
after
tightning
all
four
WARMING
RACK
PIVOT
B0LTS.
ATTACH
THE
WARMING
RACK'S(4)WIRE
L00P
HOLES,
located
on
the
WARMING
RACK'S
SlDESand
WIRE
LEGS,
over
the
four
(4)
PIVOT
B0LT$in
the
H00DandGRlLL
B0DY
Attach
leftside
first.
HintYou
may
flex
the
WIRE
LEGoutwards
fora
tighter
fit
and
to
center'
Fig.
M.
16.
Tighten
ALL
nuts
and
bolts.
17.Place
FIREGRATE,
with
ADJUSTABLE
HANGERS
attached,
into
BOTTOM
HALFof
grill
body.
Fig.
K&
L.Installthe
C()0K|NG
GRATES.
CONGRATULATI()NS,
ASSEMBLY
C()MPLETE!
2"Bolt&s.,-"
PivotLegWire
-
3/4
BoltCb.-..-
Hint:
Thepaperlabel
that
isaffixed
tothehood
ismoreeasily
removed
wh9.n
thehood
is
warm'
nnyiemaining
glue
residue
can
be
cleaned
off
with
aspray
lubricant
like
WD-40.
Please
Note,
No
Returns
on
Used
Grills.
E

GRILL
PREPARATION
&
OPERATING
INSTRUCTIONS
PLEASENOTE:
NORETURNS
ONUSED
GRILLS
,{\ neaA
altsafetywarnings
andinstructions
carefully
1 : \ Before
assembling
andoperating
yourgrill.
1.
CureGRILL
prior
to your initial-use
lqplotgg!_theinteriorandexteriorfinish
and
toprevent
unnaturalflavors
toyour
firstmeals.
(.A)
LightlycoatALLINTERIOR
SURFACES
(including
GRILLS,
GRATES,
ANDINStDE
OFBARRE[.)
with-vegeiable
oil(spray vegetable
oiliseasiest
butdo not usenearhot
coals
orfire). (B) Build
a medium
sized
firb
on
thefire
grate. (C)
Aftercoalsash
over,spreadoutcoals,replace
cooking
grates,
close'lid
andheat
atapproximately
250Ffor
twohours. Re-coat
GRATESand
return
togrill atapproximately200Ffor
twohours.You
canlightly
coatthe
exterior
of.the
grill
body
{while
warm)withvegetable
oil.Thiswillextend
the
life
ofthefinish,
muchlikewaxing
acar. Your
GRILLwillthenbeready lor use. NOTE:
Grillwilldrip
a lot ofoilduringthis
process
and
forseveraluses-but
willslow
overtime.
NEVEREXCEED4OOBECAUSETHIS
WILLDAMAGETHEFINISH
AND
CONTRIBUTETORUST.PAINT
ISNOTWARBANTED
AND
WILLREQUIRETOUCH-UP.THIS
UNITISNOTWARRANTED
AGAINSTRUST.
2.ToSTARTFIRE
- stack
50-60
briquets
in
pyramid
andsaturatewithlighter
fluid
(DON'T
USE
GASOLINE).Light
coals
in
several
places,
closelidafterbriquets
ashoveror
_gray,
spread-themout
andstartcooking.
lfone'endburns
fasjer,
usetongs
tomove
coals
from
one
end
totheotherfor
even
heat. ALWAYSFOLLOW
CHARCOALANDLIGHTER
/i\ FLUIDMANUFACTURERS'INSTRUCT|oNS
ANDWARNINGS.
USE
0UTD00BSoNLyONNoNCoMEUST|BLE
SURFACE
-
l-.ljls' AWAYFRoM
W00D
AND
CoMBUSTTBLEMATER|AL.
3.Control
heatwith
amountandtype
ofFUEL,DUALDAMPERS andADJUSTABLE
FIRE
GRATE.Adiust
GRATE
oneendat a time.Wood burnshotterthancoals. More
airflowismoreheat.
4. For noflare-ups,cookwithlidinthedown
position.
Addwater
soakedhardwood
chipsfora smokedflavor.
5.Suggestion:Screw3/4"'cuphooks
(not
furnished)onfront
ofthewood
shelftohangcooking
utensils.
6.Burn outmay berust out. Ashesleftinbottom toolong holdmoisture
andrustthrough
anythickness
ofsteel.This
grill
ismade ofsteel
and
cast
iron,which
WILL
RUST,
ESPECIALLYlFNOTPROPERLY
CABEDFOR
7.Donotuse
self-strtingcharcoal
asitwill
give
unnatural
flavor.Burnlighterfluid
completely
before
closing
lid.
8.Afterusing,coatvegetableoiloninterior
grates
andbaremetalwhilewarm
toreducerust. OntheEXTERIOR,
remove
ust
withwirebrushandtouchupwitha highheat
paint,
availableatmosthardware/auto
stores.
9.HINT:lfcast
iron
gratesget
caked,
put
theminself cleaning
oven. They comeoutlike new,
butneed re-seasoning.
10.
Youmayplace
a cotfeecanonbottomshelf
undertheholeinthegrill
tocatch
drippings.
11.HEAT
GAUGE
mayobtainmoisture,
whichwill
steamoutduringcooking.Gaugemay
becalibratedinoven.
12.Youmayfillunwanted
holeswithNuts
& Bolts
(Not
Provided).
N0TE:Smoke
will
escape
fromareasotherthanthesmokestack.
This
should
not
affect
your
cooking.
GRILLING
RECIPES
DIRECTMETHOD
STEAK
(&ALL
MEATS):
Cook
fooddirectly
above
coals. Generallyspeaking,
togrill
meats,
raisefireoratetohioh
position(hot)
andsear
for
oneminute oneachside
withthelid
open
toseal
inTlavorand-.iuibes.
Theinlowerfire
grate
tomedium
position
withlidclosed
and
cooktodesiredoneness.Controlheat
with
dualdampersandadjustable
fire
grate.
BETTERBARBECUE:
Place
qrilled
meat
back
inthemarinadeforseveralminutesbefore
servino
- itwillbecometasiierandiuicier.CAUTION:Boilextramarinade
first
tokill
bactefia
remainingfromtherawmbat.
Cookino
witha MEATTHERMOMETERensures
foodisfullv
cooked.Insertintothickest
Dart
not'
touchini bone& allow
fiveminutestoreoister.Internaltemoeratures
forBIRDSshouldbd170to 180
andmelt shouldbe 14Oforrare,160m6diurnand170forwell
done.
E

GRILLING RECIPES(continued)
MARINATEDFLAI{KSTEAK
- Mixmarinadeingredientsinnonmetaldish.Letsteakstand
inmarinade
for
nolessthan
4hours inrefrigerator.Brown
eachside
for
5minutes,butcentershould
remainrare.Cut
steakdiagonally
acrossthe
grain
intothinslicesbeforeserving.Grill
withfire
grate
inhigh
(hot)position
withlid
openorclosed.
MARfNADE:
1l2cupvegetable
orolive
oil,1/3cupsoysauce,
114
cup
redwinevinegar,2tbs.Lemon
juice,
1
tsp.Dry
mustard,1mincedclove
garlic,
1small
mincedonion,
1/4tsp
pepper.
QUAIL
0R
D0VES
- Coverbirds
inltalian
dressing
(Good
Seasons
orKraft
Zesty),marinateovernight,
pour
offdressingandcover
with
TexasPeteHotSaucefor6hours.Wrap birds
in
thickbaconsecuredbyatoothpick.
.Place
on
grill
- keep
turning
untilbacon
is
black.Grill
for20minutes.Sear
withlidopenand
lire
grate
inhigh
(hot)position
for1min
each
side
before
lowering
grate
and
closing
lid.
-OR
SMOKEby
placing
birdsincenterofGRID
withfireinboth
ends
ofFIRE
BOX.
KAB0BS
- Alternatingonskewersanycombination
ofmeat,onions,tomatoes,
greenpeppers,
mushrooms,zucchini,circularsliceof
corn-on-the-cob,
orpineapple.
Meatcouldconsistofchunksofshrimp,scallops,
lobster,chicken,sausage,
pork,
beef,etc.
Marinatethemeatinrefrigeratorforseveralhours.Grill
each
side
approximately
7minutesturningoccasionally
while
basting
withmarinade.Leaveasmall amount
ofroom between
pieces
inordertocookfaster.Grillwithlidupand
the
fire
grate
inthelowest
position.
See
marinaderecipeonlast
page. ,.6
IOB0BMARII{ADE:
Mix
'lcupsoysauce,
1/2
cup
brownsugar,
1/2
cup
vinegar,1/2cup
pineapple
juice,
2teaspoons
salt,
1/2teaspoon
garlic
powder
and
bringtoaboil.Marinate beef
inmixtureaminimumof4 hours.
HOTD0GS
- Grillwith
lid
upand
fire
grate
inhigh
(hot)position
for
approximately
6minutes,
turn
every
fewminutes.
HAMBURGERS
- Mix
in
choppedonions,
greenpeppers,
salt,sear
3/4inch
patties
oneachsidewith
fire
grate
inhigh
position
for
atew
minutes.Lower
fire
grate
tomedium
position
and
grill
with
lid
down
toavoid flare-ups.
Cookeach
side3to7minutesaccording
to
desired
doneness.Cook
ground
meatto150internallyoruntil
juice
runs
clear
(free
ofblood)for
prevention
ofEcoli.
Burgerscan
bebasted
withmarinadewhenturning
and/or
other
ingredientscanbe
mixedinwiththe
ground
beefsuchas
chilisauce
orpowder; or
you
maymarinatebyallowing
tostand
inmarinadefor1
or
2hoursatroomtemperaturebefore
cooking;orletstand
incovered
dish
in
refrigerator
upto24hours.Bring
toroom
temperature
beforecooking,
See
meatmarinadeon
page
9.
SHBIMP
(Peeled)
&Crayfish
- Place
onskewers,
coatwith
meltedbutterand
garlic
salt.Grill
4minuteson
each
sideoruntil
pink.
Cocktail
sauceoptional.
BAKED
PQTATQES
- Rub
with
butterand
wrap
inloil
and
cook
on
grill
with
lid
down
for
50minutes.
Turn
after25minutes
(no
needto
tumifsmoked).
Squeeze
lordoneness.
SWEETCoRN
11{
HUSKS
- Trim
excesssilk
fromendand
soakincoldsalted
water
t hour
before
grilling.
Grill25minutes
- tuming
severaltimes. {-
SWEEr
CoRN
flfFolL- Huskand
wash.Rub
withbutterand
season
withsaltand
pepper.
Wrap
eachear
in
foil >
and
grill
for30minutes
turningseveral
times
(no
needtoturn
ifsmoked).
GRILLED
VEGETABLES
- Slice
l/4" thickand
soak
inoliveoil
prior
togrilling
toprevent burning.
Grill
for9minutes
eachside.
@

sroKilr ' REcrPEs
(wATEn
PAill
INDIRECTMETHOD
Pan
notincluded.Disposablebread
pan
isrecommended
SMOKE
BYCOOKING SLOWLY
(See
chart
on page
10
for smokingtimes)
Youmay
wanttosearcertain
foods
before
smokingbyplacing
meat
directlyabovecoals
withLID
open
andFIREGRATE
inhigh
(hot)
position
for
several
minutes.
Addflavorsoaked
woodchipstothe
fire
and
add
1part marinade,beerorwineto3 parts
water
tothe
drip
pan.
OPENING
THESMOKING
CHAMBER
WILLEXTENDCOOKING
TIME,
Cookinq
with
meatthermometer
ensures
foodisfullycooked.lnsertthermometer
into
thickest
part
noftouchingbone,
andallow
fiveminutestoregister.
Internaltemperature
forbirdsshould
be170"to 180'br whenleg
moveseasily
in
joint. Meat
shouldbecookedto internaltemperature
of140"
forrate,
160"
for
medium
and
170"
forwell
done.
ADDING
MORE
WATER
- Check
the
waterlevel
whencooking
more
than4 hoursorwhen
you
can't
hear
the
watersimmering.
Add
waterbymoving
meatoverand
pouring
waterthrough
GRILL
iNtO
WATER
PAN,
IFTHE
SMOKE
ISWHITE,
THEFIRE'S
RIGHT.
IFTHESMOKE
ISBLACK,
ADDSOME
DRAFT
SMOKED
TURKEY
- Empty
cavity
rinseand
pat
dry
under
the
back
and
tie
legstogether.
Place
incenter
foildrip
pan
of
water.St:tol-<q
tor..12
minutes
per L
:*r,,
with
paper
towel,tuck
wingtips
^:iT'." ofcookinq
qriddirectlv
above
W" tHBi
$lii'*i8lfi
!?l,B#ti",.
minut6s'per
pound
ifstuffed
to
allow
forexpansion.
best
results
(190"
internal).
position.
5)Close
lid
&control
heatwithdamp'ers
&adjustable
grate.
SMOKED
BAKED
HAM
- Fully
cooked
canned
hamorsmoked
and
cured
whole
hamorshank
orbutt
portion.
1)Place
water/drip
pan
onleft sideof
fire
grate.2)Place
hotcoalsonright
side
(damper
end)
oifire
grate. Thecharcoal
basket
accessory
helpsconfine
coals
tooheside. 3)Placemeatabove
water
pan._
4)Place
fire
grate
inlovt
HAM
GLAZE:
1cupofliqhtbrown
sugar,
firmly
packed,
112cuporange
juice,
1
12
cup
honey,
combine
Sugar,
juice
and
honey.
Let
marinade
sit
foratleast
4 hours.
SMOKED
HOT
DOGS$TUFFED
- Slit
hotdogs
lengthwise,
within
1/4
inch
ofeachend. Stuff
6|1.!gG *{n cneese
and
relishand
wrap
inbd'con.
Flaceoncooking
grid
over
drip
pan
and
smokdl5-20 minutes
oruntil
bacon
iscrisp.
E

sroKlil' REGIPES
IWATER
PANI
Indirect
Method
(continued)
sMoKED
CHICKEN
PARTS
AND
HALVES
- Rinse
pieces
incold
waterand
pat
dry
with
paper
towels. Brusheach piece
withvegetableoil and season
to tastewith salt and
pepper. Brown
pieces
directly
above
coals
with lidopen andgratein highor
mediumposition
for severalminutes. Then place pieceson cookinggrate
directly
above
drippan. With
thegrate
inthelowposition,
cook
withliC
downfor
55
to60minutes
oruntil
done. Donot
usevegetable
oil
orsalt
and
pepper
ifusing
marinade.
SMOKED
VENISON:
Place
leg
ofvenison
ina container
6r"hefty
bag"
and
marinate
lor 2-4days,
turning
daily. Marinate
bacon
overnight
initsmarinade.
Remove
roast
from
refrigerator
atleastanhourbeforecooking.Season
generously
with
seasoned
salt
and
coarse
ground
black
pepper.
Wrap
1lb.Bacon
over
thetopoftheroast,andsmoke
20/25minutes
per
pound,
oruntiltender. Donot
overcook.
Venison
Ma1nade;
1cupBalsamic
orwine
vinegar,
1cupoliveoil,2 oz.Worcestershire,
1/2oz' Tabasco,
2 tbs.Season
All,1 to 2 chopped
jalapenos,
3 oz. Soysauce. Bacon
Marinade:
2 ox.Winevinegar,2 oz. Worcestershire,
4 dashes
Tabasco.
SMOKED
SHRIMP
& CRAYFISH:
Mixin a foil pan 112cup
butter,
twoclovesof crushed
garlic,
Tabasco,sliced
green
pepper,
1tblseach
ofmincedonions,
saltand
juices
fromone
lemon.Addshrimpand/
orcrayfish
andsmoke
45minutes.
SMOKED
VEGETABLES:
Turnips,
potatoes,
carrots,
okra,
mushrooms,
peeled
onions,
zucchini,
squash,
etc' Putinpan
andcover
withwaterandcook
forseveral
hourswhile
cooking
the meat. Or place
vegetables
on grill andsmoke
for50
minutes,
either
wrapped
infoilor not.
SMOKED
FISH: Marinate
in brine
(1/4
cupdissolved
in 1 qt of water)or marinate
fishin 1 cup white
wine,1 cup soy
sauce
mixed
with1cuplemon
juice. Marinate
overnight
incovered
dish
inrefrigerator.
Letair
on rack20minutesbefore
placing
on Pamsprayed
grill. Smoke
25minutes.
SMOKED
SPARE/BACK
RIBS: Peeloff
tough
layerofskin
onbackside. Rub
allsurfaces
withseasoning.
Placeribsin
center
of gridabovedrip pan and smokeapproximately
1 'll2 hoursor until
meats
pulls
awayfrom bone. Bastewith
barbecue
sauce
during
last30 minutes.
CHICKENMARINADE: Combine112cupsoy sauce,1/4 cup vegetableoil, 114cup red wine vinegar,1 teaspoon
oregano,
1/2teaspoon
sweet
basil,
1/2teaspoon
garlicpowder
withparsley,
1/4teaspoon
pepper. Pouroverchicken
pieces
in nonmetal
dish. Coverand refrigerateovernight,
turningoccasionally.
Use marinade
to bastechicken
while
cooking.
MEATMARINADE:
Forsteaks,
chops,andburgers:Combine
q cupsoysauce,
2 coarselychopped
largeonionsand2
cloves
garlic
(halved)
inanelectricblender;
cover,
process
athighspeed
1minuteoruntil
mixtureisvery smooth. Stir
in
114cup
bottle
gravy
coloring
(KitchenBouqetandGravy
Master)and
2teaspoons
BeauMondeseasoning
(or
substitute
'1
teaspoon
MSGand1teaspoonseasoned
salt).
Allow
meattostand
inmarinadeatroomtemperature
for2 hoursor refrigerate
upto 24hours
inacovered
dish. Bring
meatto roomtemperature
before
cooking.
SH|SHKABOBMARINADE:
Mixl cupsoysauce,
112cupbrownsugar,
l12cupvinegar,
112cup
pineapple
juice,2
teaspoons
salt,
1/2teaspoon
garlic
powder
andbring
toa boil. Marinate
beef
inmixturea minimum
of4 hours.
IE

Food Weight @r*
Side
Fire
Box
Water
Pan
Smokin' Temperature
on
MealThermometer
BeefRoasts,
Beef
Brisket
Lamb
Roasts,
Venison
Large
cuts
ofGame
Pork
Roasts
Pork/
BeefRibs
PorkChops
Sausage
Links
Ham,
Fresh
Ham,Cooked
Chicken
(Cut
uP
orsplit)
Chicken
(Whole)
Turkey
(Unstuffed)
Fish,small
whole
Fish,
filets,
steak
Duck
Small
3-4lbs.
5-7lbs.
7-9lbs.
3-4lbs.
5-8lbs.
Full
grill
Full
grill
Full
grill
10lbs.
Allsizes
1-4fryers,
cutup
orsplit
1-4f
ryers
8
- 12lbs.
Full
grill
Full
grill
3-5lbs.
1-11/2hours
1314
- 2112nours
2112
- 3112
houts
1314
- 2112hours
2112
- 3hours
1112
- 2hours
314
- 1114hour
2
- 2314hours
3
- 4
hours
11/2-2hours
1-11i4hours
1114
- 1112nou(
1314
-2112hours
1/2
- 3/4
hours
1/4
- 1/2hours
1
- 13/4
hours
3/4
- t hour
4
- 5
hours
5
- 6
hours
7-10hours
5
- 6hours
7
- B
hours
4
- 6
hours
4
- 6
hours
4
- 5
hours
7
- 8hours
3
- 4hours
4
- 5
hours
5
- 6
hours
7
- I hours
2
- 3
hours
1
- 3
hours
5
- 6hours
4
- 5
hours
Full
140o
rare
160"medium
170"
welldone
170"
1
70"
Meat
pulls
frombone
Meat
pulls
frombone
170"
forlreshsausage
1700
1300
f t
80"
f tegmoves
easily
in
.ioinl
180"
/ legmoves
easily
in
joint
180o
/ leg moves
easily
In
ioint
Flakes
withlork
Flakes
withfork
180"
/ legmoves
easily
in
ioint
180o
/ leq
moves
birds
IMPORTANT SAFETY WARNTNGS
READ
ALLSAFETY
WARNINGS
AND INSTRUCTIONS
CAREFULLY
. Use
caution
when
assembling
andoperating
your
grill
toavoid
scrapes
orcuts
fromsharP
edges.
. Do
notuse
gasoline,kerosene
oralcohol
for
lighting
charcoal.
Use
ofany
ofthese
orsimilar
products
cotlld
cause
an
explosion
possibly
leading
tosevere
bodily
injury.
. Keep
chibren
&pets
away
from
grill.
Supervision
is
necessary
anddo
not
leave
grill
unattended
when
inuse.Use
caution
when
moving
grill
toprevent
strains.
Keep
grill
at
least
'15
feet
lromany
combustible
material
(decks'
buildings,
fences'
trees,
bushes,
etc).
.Whenadding
charcoal
and/or
wood,use
extreme
caution'
. Never
move
grill
when
itisinuseor
when
it
contains
hotcoals
or
ashes.
. Do
not
placegrill
near
flammable
liquids,
gases
or
where
flammable
vapors
maybe
Present.
. Use
caution
since
flames
can
flare-up
when
fresh
airsuddenly
comes
incontact
with
fire.Whenopening
the
lid,
keephands'
face
andbody
safe
from
hotsteam
and
flame
flare-ups.
. Do
notexceed
atemperature
of400F. Do
notallow
charcoal
and/or
wood
toreston
the
wallsof
grill'Doingso will
greatly
reduce
the
lifeof
the
metal
and
finish
of
yourgrill.
BEFORE
ASSEMBLING
AND OPERATING
YOUR GRILL
. Always
wearoven
mittstoprotect
hands
from
burns.
Avoid
touching
hotsurfaces.
.Whenopening
lid,
makesure
it
is
pushed
allthe
way
backso
it
restsagainst
the
lidsupport
brackets.
Useextreme
caution
as
hoodcould
fallback
toaclosed
position
andcause
bodily
injury.
. Close
lidand
alldampers
tohelpsuffocate
flame.
.Always
hold
anopen
lidfrom
thewooden
handle
toprevent
it
fromclosing
unexpectedlY.
. Never
leavecoals
and
ashes
unattended'
Before
grill
can
be
leftunattended,
coals
and
ashes
must
be
removed.
Use
caution
toprotectyourself
and
property.
Carefully
place
remaining
coalsand
ashes
in
anoncombustible
metal
container
and
saturate
completely
with
water.Allow
coalsand
water
to
remain
inmetal
container
24
hours
prior
todisposing.
.To
protect
against
bacteria
that
could
cause
illness,
keep
all
meatsand
refrigerated
and
thaw
inrefrigerator
ormicrowave;
keepraw
meatsseparate
fromother
loods;
washeverything
thatcontacts
raw
meats;
cook
thoroughly;
and
refrigerate
leftovers
immediately.
Cook
meats
medium
to
welldone.
THESE
WARNII.IGS
APPLY
ALSO
TO
THE
"SIDE
FIRE
BOX"
EE