Char-Griller 2828 User manual

ADJUSTABLE GRATE
High
3 Positions:
Medium
Low
EASY DUMP ASH PAN
Easy Clean Up
www.chargriller.com
Accessories
Warnings
(Page 10)
Recipes
Assembly and Operating Instructions
OWNER’S MANUAL
Parts List Deluxe Griller #2828
The BIG Grill in the Little Box!
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9 More
Features
Than Any Grill
BUYERS GUIDE
LIFTABLE
GRATES
ADD COALS
AS YOU COOK
EASY DUMP
ASH PAN
EASY
CLEAN UP
2 SHELVES &
CONDIMENT BASKET CONVENIENT
ROTISSERIE
ADAPTABLE VERSATILITY
HEAT GAUGE TIMING
DOUBLE
BOTTOM
STOPS
BURN OUT
ADJUSTABLE
GRATE
{
BETTER
HEAT
CONTROL
ADJUSTABLE
DAMPERS
580 GRILL AREA SERVE MORE
PEOPLE
SIDE BOX
ADAPTABLE
ANOTHER WAY
TO SMOKE
POWDER
COAT FINISH DURABLE
CAST IRON
GRATES EVEN HEAT
• Non Stick • Cleans Easily
• Non Warp • Enhances Flavor
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COVER
Utensils Not Included
Product may vary slichtly from photo

PARTS LIST AND TOOLS REQUIRED
Pliars and 7/16" nut driver
12 pcs.
2 pcs.
NO RETURNS ON
USED GRILLS
Copyright ©
STOP! CALL FIRST! DO NOT RETURN PRODUCT TO STORE.
CALL [phone]This product has been built to the highest quality standards.
Call us should you have any questions not addressed in these instructions, or for service information.
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Note:Hardware bag may
containextras.
HARDWARE
USED
WITH YOUR
CHAR-GRILLER
(Tools Not Included)
Hex Nut
1/4"
29 pcs.
Lock
Washer
3 pcs.
1/4"
Washer
2 pcs.
Push on Wheel Cap
2 Pcs. for Wheels
3/4"
Hex Bolt
9 pcs.
1/2"
Hex Bolt
4 pcs.
13/4"
Hex
Bolt
Hair
Cotter Pin
4 pcs.
Damper Circle
(Not to scale) 1 pc.
2"
Hex
Bolt
PARTS……....……….DESCRIPTION
1…...........EASY DUMP FIRE GRATE
3………...….......COOKING GRATES
1……….......…………...GRILL BODY
1………......…………..HEAT GAUGE
2………........…………...HINGE PINS
2………...…......HAIR COTTER PINS
1……..........
WOOD FRONT HANDLE
2………......……......3/4" HEX BOLTS
2……....….…….....LOCK WASHERS
2……......……..……..1/4" HEX NUTS
1…….......
SMOKESTACK & DAMPER
2….....……..…….....3/4" HEX BOLTS
2……......…………....1/4" HEX NUTS
1……..…….ACORN NUT & SPRING
2…….......….………...
LEGS (SHORT)
2……….........………....
LEGS (LONG)
4…..…….....……..1 3/4" HEX BOLTS
4……….....……….....1/4" HEX NUTS
PARTS…………..............DESCRIPTION
1……………..........…..WARMING RACK
2………………........…….2" HEX BOLTS
2………………........…..3/4" HEX BOLTS
4…………….........……...1/4" HEX NUTS
1…………..............….DAMPER CIRCLE
1………..…........………..3/4" HEX BOLT
2…………........……1/4" FLAT WASHER
1………….......…………LOCK WASHER
1……..……........…………1/4" HEX NUT
PARTS……….....…..……..DESCRIPTION
2…..………..........…………..……WHEELS
1…..…...........…………………..…...
.. AXLE
2…...…....…
......... PUSH ON WHEELCAP
2...............................HAIR COTTER PINS
2…........
... HANGERS (FOR FIRE GRATE)
2……...........…………………
LEG BRACES
8…….....…. .... 1 3/4" HEX BOLTS & NUTS
1……..........…………………
. SIDE SHELF
4…….........…………….. .. 1/2" HEX BOLTS
4……........………..………1/4" HEX NUTS
1……….......…….CONDEMENT BASKET
2………........……………
3/4" HEX BOLTS
2………..........…………………HEX NUTS
-2-
2 pcs.
Hinge Pin

-3-
ASSEMBLY INSTRUCTIONS
Read all safety warnings and instructions carefully before assembling and operating your grill.
IMPORTANT HINT: DO NOT TIGHTEN ANY NUTS AND BOLTS UNTIL GRILL IS FULLY ASSEMBLED.
LONG LEG
LONG LEGS
SHORT LEG
SHORT LEGS
(with wheel)
Damper
(Estimated Assembly Time: 45minutes)
Asembly requires 2 people. Get another person
to Help. For easiest assembly use a HAMMER,
PLIERS and a 7/16" NUT DRIVER. NOTE: Do
Not tighten any bolts unless instructed to do so.
Tightening too soon may prohibit parts from
Fitting together. All Hex Nuts should be on the
Inside of the grill unless stated otherwise. Unpack
all contents in a well-cleared and padded area.
Insert one LONG LEG into one SHORT LEG.
See Fig.A. Repeat this step for the other LONG
and SHORT LEG.
Attach LEG BRACES to the outside of one of the
LONG and SHORT LEG assemblies you just made.
See Fig. B. Use two 1 3/4" hex bolts and nuts for
each LEG BRACE but only finger tight.
Insert all four corners of the BOTTOM WIRE
SHELF into the four holes located near the bottom
inside of the four LEGS. See Fig. C. Next, rotate the
LEGS upward until vertical. Important: Make sure
the two Long Legs are on the same end.
Attach the other end of the LEG BRACES to the
corresponding legs using 1 3/4" Hex Bolts and Nuts
but only finger tight. See Fig. D.
Gently hammer one WHEELCAP to one end of
theAXLE. Slide one WHEELonto theAXLE.
InsertAXLE through the holes at the bottom of both
SHORT LEGS. Slide second WHEELontoAXLE
then gently hammer the second WHEELCAP onto
AXLE. Next insert a cotter pin through the hole in each
end of the axle and spread the tip of the cotter pin.
See Fig. D.
Stand the CART/LEGASSEMBLY upright. Attach
the bottom half of the BODY to the CART/LEG
ASSEMBLY with four 1 3/4" Hex Bolts (make sure
damper is on same side as wheels, unless you are
adding the Side Fire Box). There are two holes in
the front and two in the back of the grill
BODY. See Fig. E.
1.
2.
3.
4.
5.
6.
7.

FIG.H
Acorn Nut
Spring Smokestack Damper
Hex Bolt
Smokestack
(insert from inside)
Lock Washer Hex Nut
Hex Nut
FIG. I
Hair Cotter Pin Hood
Hinge
Bottom
Hinge Pin
FIG. K
Fire Grate
Adjustable Hanger
(may need to spread for better fit)
Catch Tabs FIG. J
Damper Circle
Flat
Washer
Lock
Washer
Hex Nut
Hex Bolt
-4-
NOTE:
Damper and Bolt should
be on inside of grill.
Attach CONDIMENT BASKET with two (2) 3/4”
Hex Bolts and Nuts as shown.
Fig. G.
Insert SMOKESTACK from INSIDE the HOOD up through
the hole. Attach with two (2) 3/4" hex bolts with the nuts on
the inside. Fig. H. Note: It is not necessary to remove the
Stack Damper.
Insert HEAT GAUGE through hole in hood (from outside)
and push the SPLIT RING over tabs on the sides of the
HEAT GAUGE from inside the hood.
Attach WOOD HOOD HANDLE to the center of the HOOD
with two (2) 3/4" hex bolts, lock washers, and hex nuts.
Fig. H.
Set the HOOD, in the CLOSED POSITION, on top of the
bottom Half of the grill body. Line up the Hinge holes and
insert the Hinge Pins. This may require lifting up on the back
of the Hood. Then, carefully open the hood, making sure to
not let the Hinge Pins fall out, and insert the Hair Cotter Pins
into the Hinge Pins. Fig. I.
Attach the DAMPER CIRCLE to INSIDE of bottom half of
grill body with a 3/4" Bolt. The bolt goes thru a Flat Washer,
thru the Damper Circle, thru the Grill Body, thru another Flat
Washer, thru a Lock Washer, and finally attached to a Hex
Nut. The small tab on the Damper Circle should protrude
outward. Fig. J.
12.
13.
11.
9.
8.
10.
FIG. G
3/4” Hex Bolt
Hex Nut

Hint: The paper label that is affixed to the hood is more easily removed when the hood is warm.
Any remaining glue residue can be cleaned off with a spray lubricant like WD-40.
Please Note, No Returns on Used Grills.
Attach SIDE SHELF to the four (4) holes on left
side of grill with 1/2" hex bolts and nuts. Fig. L.
ATTACHING WARMING RACK PIVOT BOLTS: On
each END of the HOOD just back of center, insert one (1) 2"
HEX BOLT (total 2) (from outside in) in holes (A) with HEX
NUTS on inside of HOOD. Fig. M.
On each END of the LOWER GRILL BODY 4" from the
back corner, insert one (1) 3/4" HEX BOLT (total 2) (from
outside in) in holes (B) and secure with HEX NUTS on
inside of GRILL BODY. Fig. M.
DO NOT install WARMING RACK until after tightning all
four WARMING RACK PIVOT BOLTS.
ATTACH THE WARMING RACK’S (4) WIRE LOOP
HOLES, located on the WARMING RACK’S SIDES and
WIRE LEGS, over the four (4) PIVOT BOLTS in the
HOOD and GRILL BODY. Attach left side first.
Hint: You may flex the WIRE LEG outwards for a
tighter fit and to center. Fig. M. You may then attach a
hex nut to the pivot bolts in the hood to keep the
Warming Rack from sliding off of the pivot bolts,
(not shown).
Tighten ALL nuts and bolts.
Place FIRE GRATE, with ADJUSTABLE HANGERS
attached, into BOTTOM HALF of grill body. (Note:
catch tabs may need to be bent out slightly to better
accommodate adjustable hangers). Fig. K & L
install the COOKING GRATES.
CONGRATULATIONS, ASSEMBLY COMPLETE!
14.
15.
16.
17.
2" Bolt
Pivot Leg Wire
3
/ 4 Bolt
Hex Bolt
Side Shelf
Assembly
FIG. J
-5-

-6-
GRILL PREPARATION &
OPERATING INSTRUCTIONS
PLEASE NOTE: NO RETURNS ON USED GRILLS
Read all safety warnings and instructions carefully
Before assembling and operating your grill.
1. Cure GRILL prior to your initial use to protect the interior and exterior finish and to prevent unnatural flavors to your first meals.
(A) Lightly coat ALL INTERIOR SURFACES (including GRILLS, GRATES, AND INSIDE OF BARREL.) with vegetable oil (spray
vegetable oil is easiest but do not use near hot coals or fire). (B) Build a medium sized fire on the fire grate. (C) After coals ash
over, spread out coals, replace cooking grates, close lid and heat at approximately 250°F for two hours. Re-coat GRATES and
return to grill at approximately 200°F for two hours.
You can lightly coat the exterior of the grill body (while warm) with vegetable
oil. This will extend the life of the finish, much like waxing a car.
Your GRILL will then be ready for use. NOTE: Grill will drip a lot of oil
during this process and for several uses but will slow over time.
NEVER EXCEED 400 BECAUSE THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST. PAINT IS
NOT WARRANTED AND WILL REQUIRE TOUCH-UP. THIS UNIT IS NOT WARRANTED AGAINST RUST.
2. To START FIRE – stack 50-60 briquets in pyramid and saturate with lighter fluid (DON’T USE GASOLINE). Light coals in
several places, close lid after briquets ash over or 1/2 gray, spread them out and start cooking. If one end burns faster, use tongs
to move coals from one end to the other for even heat. ALWAYS FOLLOW CHARCOAL AND LIGHTER FLUID MANUFACTURERS’
INSTRUCTIONS AND WARNINGS. USE OUTDOORS ONLY ON NONCOMBUSTIBLE SURFACE – 15’ AWAY FROM WOOD AND
COMBUSTIBLE MATERIAL.
3. Control heat with amount and type of FUEL, DUAL DAMPERS and ADJUSTABLE FIRE GRATE. Adjust GRATE one end at a time.
Wood burns hotter than coals. More airflow is more heat.
4. For no flare-ups, cook with lid in the down position. Add water soaked hardwood chips for a smoked flavor.
5. Suggestion: Screw 3/4'" cup hooks (not furnished) on front of the wood shelf to hang cooking utensils.
6. Burn out may be rust out. Ashes left in bottom too long hold moisture and rust through any thickness of steel. This grill is made
of steel and cast iron, which WILL RUST, ESPECIALLY IF NOT PROPERLY CARED FOR. SIDE FIRE BOX
WILL RUST AND LOOSE PAINT BECAUSE OF EXTREME HEAT.
7. Do not use self-starting charcoal as it will give unnatural flavor. Burn lighter fluid completely before closing lid.
8. After using, coat vegetable oil on interior grates and bare metal while warm to reduce rust. On the EXTERIOR, remove rust with
wire brush and touch up with a high heat paint, available at most hardware/auto stores.
9. HINT: If cast iron grates get caked, put them in self cleaning oven. They come out like new, but need re-seasoning.
10. You may place a coffee can on bottom shelf under the hole in the grill to catch drippings.
11. HEAT GAUGE may obtain moisture, which will steam out during cooking. Gauge may be calibrated in oven.
12. You may fill unwanted holes with Nuts & Bolts (Not Provided).
NOTE: Smoke will escape from areas other than the smokestack. This should not affect your cooking.
GRILLING RECIPES
DIRECT METHOD
STEAK (& ALL MEATS): Cook food directly above coals. Generally speaking, to grill meats, raise fire
grate to high position (hot) and sear for one minute on each side with the lid open to seal in flavor
and juices. Then lower fire grate to medium position with lid closed and cook to desire doneness.
Control heat with dual dampers and adjustable fire grate.
BETTER BARBECUE: Place grilled meat back in the marinade for several minutes before
serving – it will become tastier and juicier. CAUTION: Boil extra marinade first to kill bacteria
remaining from the raw meat.
Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into thickest part not
touching bone & allow five minutes to register. Internal temperatures for BIRDS should be 170°to 180°
and meat should be 140°for rare, 160°medium and 170°for well done.

-7-
GRILLING RECIPES (continued)
MARINATED FLANK STEAK – Mix marinade ingredients in nonmetal dish. Let steak stand in marinade for
no less than 4 hours in refrigerator. Brown each side for 5 minutes, but center should remain rare. Cut
steak diagonally across the grain into thin slices before serving. Grill with fire grate in high (hot) position
with lid open or closed.
MARINADE: 1/2 cup vegetable or olive oil, 1/3 cup soy sauce, 1/4 cup red wine vinegar, 2 tbs. Lemon juice,
1 tsp. Dry mustard, 1 minced clove garlic, 1 small minced onion, 1/4 tsp pepper.
QUAIL OR DOVES – Cover birds in Italian dressing (Good Seasons or Kraft Zesty), marinate overnight, pour off dressing and cover with
Texas Pete Hot Sauce for 6 hours. Wrap birds in thick bacon secured by a toothpick. *Place on grill – keep turning until bacon is black.
Grill for 20 minutes. Sear with lid open and fire grate in high (hot) position for 1 min each side before lowering grate and closing lid.
*OR SMOKE by placing birds in center of GRID with fire in both ends of FIRE BOX.
KABOBS – Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms, zucchini, circular slice of
corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp, scallops, lobster, chicken, sausage, pork, beef, etc.
Marinate the meat in refrigerator for several hours. Grill each side approximately 7 minutes turning occasionally while
basting with marinade. Leave a small amount of room between pieces in order to cook faster. Grill with lid up and
the fire grate in the lowest position. See marinade recipe on last page.
KABOB MARINADE: Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup pineapple juice, 2 teaspoons salt, 1/2 teaspoon
garlic powder and bring to a boil. Marinate beef in mixture a minimum of 4 hours.
HOT DOGS – Grill with lid up and fire grate in high (hot) position for approximately 6 minutes, turn every few minutes.
HAMBURGERS – Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side with fire grate in high position for a few
minutes. Lower fire grate to medium position and grill with lid down to avoid flare-ups. Cook each side 3 to 7 minutes according to
desired doneness. Cook ground meat to 150 internally or until juice runs clear (free of blood) for prevention of Ecoli.
Burgers can be basted with marinade when turning and/or other ingredients can be mixed in with the ground beef such as
chili sauce or powder; or you may marinate by allowing to stand in marinade for 1 or 2 hours at room temperature before
cooking; or let stand in covered dish in refrigerator up to 24 hours. Bring to room temperature before cooking.
See meat marinade on page 9.
SHRIMP (Peeled) & Crayfish – Place on skewers, coat with melted butter and garlic salt. Grill 4 minutes on each side or until pink.
Cocktail sauce optional.
BAKED POTATOES – Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes. Turn after 25 minutes (no need to
turn if smoked). Squeeze for doneness.
SWEET CORN IN HUSKS – Trim excess silk from end and soak in cold salted water 1 hour before grilling. Grill 25 minutes – turning
several times.
SWEET CORN IN FOIL – Husk and wash. Rub with butter and season with salt and pepper. Wrap each ear in foil
and grill for 30 minutes turning several times (no need to turn if smoked).
GRILLED VEGETABLES – Slice 1/4" thick and soak in olive oil prior to grilling to prevent burning.
Grill for 9 minutes each side.

-8-
SMOKIN’RECIPES (WATER PAN)
INDIRECT METHOD
Pan not included. Disposable bread pan is recommended
SMOKE BY COOKING SLOWLY (See chart on page 10 for smoking times)
1) Place water/drip pan on left side of fire grate. 2) Place hot coals on right
side (damper end) of fire grate. The charcoal basket accessory helps confine
coals to one side. 3) Place meat above water pan. 4) Place fire grate in low
position. 5) Close lid & control heat with dampers & adjustable grate.
You may want to sear certain foods before smoking by placing meat directly above coals with LID
open and FIRE GRATE in high (hot) position for several minutes.
Add flavor soaked wood chips to the fire and add 1 part marinade, beer or wine to 3 parts water
to the drip pan.
OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME.
Cooking with meat thermometer ensures food is fully cooked. Insert thermometer into thickest
part not touching bone, and allow five minutes to register. Internal temperature for birds should
be 170°to 180°or when leg moves easily in joint. Meat should be cooked to internal temperature
of 140°for rate, 160°for medium and 170°for well done.
ADDING MORE WATER – Check the water level when cooking more than 4 hours or when you
can’t hear the water simmering. Add water by moving meat over and pouring water through
GRILL into WATER PAN.
IF THE SMOKE IS WHITE, THE FIRE’S RIGHT. IF THE SMOKE IS BLACK,
ADD SOME DRAFT
SMOKED TURKEY – Empty cavity rinse and pat dry with paper towel, tuck wing tips
under the back and tie legs together. Place in center of cooking grid directly above
foil drip pan of water. Smoke for 12 minutes per pound. Allow several extra
minutes per pound if stuffed to allow for expansion. Use a meat thermometer for
best results (190°internal).
SMOKED BAKED HAM – Fully cooked canned ham or smoked and cured whole ham or shank
or butt portion.
Place fire grate in the lowest position and a drip pan under the meat. Remove rind
and score fat diagonally to give a diamond effect. Insert a whole clove in to the
center of every diamond. Place ham with fat side up in center of cooking grid
directly above drip pan. Close lid. About 9 minutes per pound is suggested
for fully cooked hams. Smoked or cured ham which is not fully cooked should
be cooked to an internal temperature of 160°. Baste with ham glaze 3 or 4
times during last 30 minutes of cooking time. Garnish with pineapple rings
about 15 minutes before end of cooking time.
HAM GLAZE: 1 cup of light brown sugar, firmly packed, 1/2 cup orange juice, 1/2 cup honey,
combine sugar, juice and honey. Let marinade sit for at least 4 hours.
SMOKED HOT DOGS STUFFED – Slit hot dogs lengthwise, within 1/4 inch of each end. Stuff
hot dogs with cheese and relish and wrap in bacon. Place on cooking grid over drip pan and
smoke 15-20 minutes or until bacon is crisp.

-9-
SMOKIN’RECIPES (WATER PAN)
Indirect Method (continued)
SMOKED CHICKEN PARTS AND HALVES – Rinse pieces in cold water and pat dry with paper
towels. Brush each piece with vegetable oil and season to taste with salt and
pepper. Brown pieces directly above coals with lid open and grate in high or
medium position for several minutes. Then place pieces on cooking grate
directly above drip pan. With the grate in the low position, cook with lid down for
55 to 60 minutes or until done. Do not use vegetable oil or salt and pepper if using marinade.
SMOKED VENISON: Place leg of venison in a container or "hefty bag" and marinate for 2-4 days, turning daily. Marinate
bacon overnight in its marinade. Remove roast from refrigerator at least an hour before cooking. Season generously with
seasoned salt and coarse ground black pepper. Wrap 1 lb. Bacon over the top of the roast, and smoke 20/25 minutes per
pound, or until tender. Do not overcook.
Venison Marinade: 1 cup Balsamic or wine vinegar, 1 cup olive oil, 2 oz. Worcestershire, 1/2 oz. Tabasco, 2 tbs. Season
All, 1 to 2 chopped jalapenos, 3 oz. Soy sauce. Bacon Marinade: 2 ox. Wine vinegar, 2 oz. Worcestershire, 4 dashes
Tabasco.
SMOKED SHRIMP & CRAYFISH: Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic, Tabasco, sliced green
pepper, 1 tbls each of minced onions, salt and juices from one lemon. Add shrimp and/ or crayfish and smoke 45 minutes.
SMOKED VEGETABLES: Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc. Put in pan
and cover with water and cook for several hours while cooking the meat. Or place vegetables on grill and smoke for 50
minutes, either wrapped in foil or not.
SMOKED FISH: Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate fish in 1 cup white wine, 1 cup soy
sauce mixed with 1 cup lemon juice. Marinate overnight in covered dish in refrigerator. Let air on rack 20 minutes before
placing on Pam sprayed grill. Smoke 25 minutes.
SMOKED SPARE/BACK RIBS: Peel off tough layer of skin on back side. Rub all surfaces with seasoning. Place ribs in
center of grid above drip pan and smoke approximately 1 1/2 hours or until meats pulls away from bone. Baste with
barbecue sauce during last 30 minutes.
CHICKEN MARINADE: Combine 1/2 cup soy sauce, 1/4 cup vegetable oil, 1/4 cup red wine vinegar, 1 teaspoon
oregano, 1/2 teaspoon sweet basil, 1/2 teaspoon garlic powder with parsley, 1/4 teaspoon pepper. Pour over chicken
pieces in nonmetal dish. Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while
cooking.
MEAT MARINADE: For steaks, chops, and burgers: Combine q cup soy sauce, 2 coarsely chopped large onions and 2
cloves garlic (halved) in an electric blender; cover, process at high speed 1 minute or until mixture is very smooth. Stir in
1/4 cup bottle gravy coloring (Kitchen Bouqet and Gravy Master) and 2 teaspoons Beau Monde seasoning (or substitute 1
teaspoon MSG and 1 teaspoon seasoned salt).
Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24 hours in a covered dish. Bring
meat to room temperature before cooking.
SHISH KABOB MARINADE: Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup pineapple juice, 2
teaspoons salt, 1/2 teaspoon garlic powder and bring to a boil. Marinate beef in mixture a minimum of 4 hours.

-10-
SMOKING TIMES
Temperature on
Meat Thermometer
Food
• Use caution when assembling and operating your grill to avoid
scrapes or cuts from sharp edges.
• Do not use gasoline, kerosene or alcohol for lighting charcoal.
Use of any of these or similar products could cause an explosion
possibly leading to severe bodily injury.
• Keep children & pets away from grill. Supervision is necessary
and do not leave grill unattended when in use. Use caution when
moving grill to prevent strains. Keep grill at least 15 feet from
any combustible material (decks, buildings, fences, trees,
bushes, etc).
• When adding charcoal and/or wood, use extreme caution.
• Never move grill when it is in use or when it contains hot coals
or ashes.
• Do not place grill near flammable liquids, gases or where
flammable vapors may be present.
• Use caution since flames can flare-up when fresh air suddenly
comes in contact with fire. When opening the lid, keep hands,
face and body safe from hot steam and flame flare-ups.
• Do not exceed a temperature of 400 F. Do not allow charcoal
and/or wood to rest on the walls of grill. Doing so will greatly
reduce the life of the metal and finish of your grill.
• Always wear oven mitts to protect hands from burns. Avoid
touching hot surfaces.
• When opening lid, make sure it is pushed all the way back so it
rests against the lid support brackets. Use extreme caution as
hood could fall back to a closed position and cause bodily injury.
• Close lid and all dampers to help suffocate flame.
• Always hold an open lid from the wooden handle to prevent it
from closing unexpectedly.
• Never leave coals and ashes unattended. Before grill can be left
unattended, coals and ashes must be removed. Use caution to
protect yourself and property. Carefully place remaining coals
and ashes in a noncombustible metal container and saturate
completely with water. Allow coals and water to remain in metal
container 24 hours prior to disposing.
• To protect against bacteria that could cause illness, keep all
meats and refrigerated and thaw in refrigerator or microwave;
keep raw meats separate from other foods; wash everything that
contacts raw meats; cook thoroughly; and refrigerate leftovers
immediately. Cook meats medium to well done.
THESE WARNINGS APPLY ALSO TO THE "SIDE FIRE BOX"
WARNING
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY
BEFORE ASSEMBLING AND OPERATING YOUR GRILL
IMPORTANT SAFETY WARNINGS
Beef Roasts, Beef Brisket
Lamb Roasts, Venison
Large cuts of Game
Pork Roasts
Pork/ Beef Ribs
Pork Chops
Sausage Links
Ham, Fresh
Ham, Cooked
Chicken (Cut up or split)
Chicken (Whole)
Turkey (Unstuffed)
Fish, small whole
Fish, filets, steak
Duck
Small game birds
1 – 11/2hours
13/4– 21/2hours
21/2– 31/2hours
13/4– 21/2hours
21/2– 3 hours
11/2– 2 hours
3/4– 11/4 hour
2 – 23/4hours
3 – 4 hours
11/2– 2 hours
1 – 11/4hours
11/4– 11/2hour
13/4– 21/2hours
1/2– 3/4hours
1/4– 1/2hours
1 – 13/4hours
3/4– 1 hour
140º rare
160º medium
170º well done
170º
170º
Meat pulls from bone
Meat pulls from bone
170º for fresh sausage
170º
130º
180º / leg moves easily in joint
180º / leg moves easily in joint
180º / leg moves easily in joint
Flakes with fork
Flakes with fork
180º / leg moves easily in joint
180º / leg moves easily in joint
3 – 4 lbs.
5 – 7 lbs.
7 – 9 lbs.
3 – 4 lbs.
5 – 8 lbs.
Full grill
Full grill
Full grill
10 lbs.
All sizes
1-4
fryers, cut up or split
1-4 fryers
8 – 12 lbs.
Full grill
Full grill
3 – 5 lbs.
Full grill
4 – 5 hours
5 – 6 hours
7 – 10 hours
5 – 6 hours
7 – 8 hours
4 – 6 hours
4 – 6 hours
4 – 5 hours
7 – 8 hours
3 – 4 hours
4 – 5 hours
5 – 6 hours
7 – 8 hours
2 – 3 hours
1 – 3 hours
5 – 6 hours
4 – 5 hours
If you purchased the "Side Fire Box"....
Recipes for Texas Style Smoking are enclosed with it.
Water Pan
Smokin'
Weight Side Fire Box

-11-
Professional Accessories
TM
Branded with Char-Griller
®
Logo
ALL TOOLS: STAINLESS STEEL & HARDWOOD HANDLES
Spatula / Turner


Tongs


Grill Brush


Basting Brush


Fork


Rotisserie -  



!
Cover:


Cover Accommodates Side Shelf or Side Fire Box


www.chargriller.com
for more Char-Griller
®

TM
TO ORDER
VISIT:
www.chargriller.com
or
CALL: 912-638-4724
or
FAX: [phone]
or MAIL:
P.O. Box 30864
Sea Island, GA
31561
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(continued on next page)

-12-
Visit our online store at:
www.chargriller.com
ACCESSORIES
ORDER FORM
Spatula / Turner $7.99 Rotisserie $35.99
Tongs $7.99 Side Fire Box $59.99
Grill Brush $7.99
Basting Brush $7.99
Side Shelf $19.99
Front Shelf $14.99
Fork $7.99
Warming Rack $19.99
Charcoal Basket $9.99
Cover for Grill
With Side Fire Box or 2 Side Grills $24.99
$29.99
Cast Iron Cooking Grates
Cover for Grill
Without Side Fire Box $19.99
Total
Shipping Charge
Qty. Price Qty. Product Price
Product
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Prices & policies subject to change.
15% Restocking Fee on all returns.
No Returns on Used Product.
Side Shelf
• Added convenience
• Add to right side for more space……..............................…………………$19.99
Warming Rack (Specify for Smokin Pro)
• Increase Grill Area
• Keep foods warm………………….............................…………………$19.99
Charcoal Basket
• Confines coals to one side for smoking
• Indirect cooking………………………..............................………………$9.99
Cast Iron Grates
• Even Heat, Great for Searing
• Non Stick, Non Warp…………………................................………………$29.99
or
CALL: 912-638-4724
or
FAX: [phone]
or MAIL:
P.O. Box 30864
Sea Island, GA
31561
Check* or Money Order (Sorry - No C.O.D.s)
*Check orders will be held 2 weeks before shipment
Name __________________________________________ Telephone__________________
Street Address ______________________________________________________________
City / State / Zip _____________________________________________________________
Email _____________________________________________________________________
Please bill my credit card:
EXPIRATION DATE
TO ORDER:
ORDER NOW!
PLEASE CALL FOR SHIPPING COST
912-638-4734
Model 2828 Deluxe Griller