Char-Griller Outlaw #2137 User manual

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d PartsList Outfaw #2137
d Assembly
andOperating
Instructions
fl Recipes
d Accessories
fi Warnings
(Page
10)
TheBIG
Grill
in
theLittle
Box!
EASYDUMPASHPAl{
EasyGlean
Up
ry"ff:',*
ADJUSTABTEGRATE

PARTS LIST AND TOOLS REQUIRED
(Tools
Not lncluded)
Pliars
ffi€ and 7116"nut
driver.-dE

A assEMBLY rNsrRucrroNs
Read
allsafetywarnings
andinstructions
carefullybelore
assemblingand
operating
yourgrill.
IMPORTANT
HINT:DONOTTIGHTEN
ANYNUTSAND
BOLTS
UNTILGRILLISFULLY
ASSEMBLED.
(Estimated
AssemblyTime: 45minutes)
Assemblyrequires
2people.
Getanother
person
iiffi'S"::'."?;l::'nff;ffii'H;:"S'?IYY'*'
M
Not
tightenanybolts
unless
instructed
to
doso.
Tighteningtoo
soon
may
prohibit
parts
from suoRrLEc LONGLEG
Fittingtogether.
AllHexNuts
shouldbeonthe
Inside
ofthe
grill
unlessstatedotherwise.
Unpack
all
contentsinawell-cleared
and
padded
area.
Insert
one LONG LEGinto
one SHORTLEG.
See Fig.A. Repeat
thisstepfortheotherLONG
andSH0RTLEG.
AttachLEG
BRACESIotheoutsideofoneofthe
LONGandSHORT LEG
assemblies
you
justmade.
See Fig.B. Use Nvo21/2"hex bolts
and nutsfor
eachLEGBRACE
butonlyfingertight.
Inseft
all
four
cornersofthe BOTTOM
WIRE
SHELF
into
thefourholeslocated
nearthebottom
inside
ofthefourLEGS.
See Fig. C. Next, rotate
the
LEGS
upwarduntilvertical.lmportant:
Makesure
thetwo LongLegs
areonthesameend.
Attachtheotherendofthe LEGBRAGESIo
the
correspondinglegs
using21/2"HexBolts
and Nuts
butonly
finger
tight.
SeeFig.D.
Gently
hammer
one HUB
CAPtooneendof
theAXLE.
SlideoneWHEEL
onto
theAXLE.
InseftAXLE
throughthe holes
atthe bottomofboth
SHORT
LEGS.
SlidesecondWHEEL
ontoAXLE
thengently hammer
thesecondHUB
CAPonto
AXLE. Nextinserl
amtter pin through
theholeineach
endofthe axleandspreadthetipofthecotter
pin.
See
Fig.D.
StandtheCART/LEGASSEMBLY
upright.Attach
the bottomhalfof the BODY to the CART/LEG
ASSEMBLY
(make
suredamperis
on samesideas
wheels)withfour21/2"HexBolts.Therearetwo
holesinthefront
andtwo inthe backofthegrill
BODY.
SeeFig.E.
@
ll -t
,ro*rrr)ii;,hivhee, @
EI

B. Attach
two
(2) FBONTSHELF BRACKETS
tothe
front
edge
of
BOTTOM
HALFof
grill
body
using
two
(2)
314"
HexBolts
and
Nuts
(with
the
nutson
the
inside
ofthe
grill).
Attach
the
long
W00DSLATS
tothe
FR0NT
SHELF
BRACKETS
and
at
thesame
timeattach
the
FR0NT
SHELF
SUPP0RTBRACES
to
theunderside
of
theouter
Holes
ofthe
FRONT
SHELF
BRACKETS
with
four
(4)
1"
Carriage
Boltsand
Nuts.
Attach
theother
end
of
theSupport
Braces
totheGrill
BodY.
Fig.G.
InsertSM0KESTACK
fromINSIDE
the
H00D
up
through
the
hole.
Attach
with
two
(2)
314"
hexbolts
with
the
nutson
the
inside.
Fig.
H. Note:
ltis
notnecessary
toremove
the
Stack
Damper.
10.Insert
HEAT
GAUGEthrough
hole
inhood
(from
outside)
andoush
theSPLIT
RlNGover
tabson
theside
ofHEAT
GAUGEfrom
inside
the
hood.
Attach
W00D
H00D
HANDLE
tothe
center
of
the
H00D
with
two
(2)
314'
hexbolts,
lock
washers,
and
hexnuts.
Fig.H.
Set
the
H000,
inthe
GL0SED
POSIT|0N,
on
topof
the
bottom
Halfof
the
grill
body.
Lineup
the
Hinge
holes
and
insert
the
Clevis
Pins.
This
may
require
lifting
upon
the
back
of
the
Hood.
Then,
carefully
open
the
hood,
making
sure
to
not
letthe
Clevis
Pins
fallout,
and
insert
the
Hair
Cotter
Pins
into
theClevis
Pins.
Fig.
I'
Attach
the
DAMPER
CIRCLE
toinside
of
bottom
hallof
grill
body
witha3/4"
Bolt.
Thebolt
goes
thrua Flat
Washer,
thru
the
Damper
Circle,
thru
the
Grill
Body,
thru
another
Flat
Washer,
thru
a Lock
Washer,
and
finallyattached
toaHex
Nut.
Thesmalltab
on
the
Damper
Circle
should
protrude
outward.
Fig.J. Adjustable
Hanger
ay needto spread
forbetter
tit)
a
Attachto Grill Body
LockWasher
Bottom Half ot
Grill
Body
Damper
@
HexBolt-1P .P
11.
12. I
I
Bottom
13. I
Clevis
Pin
FireGrate
__=-_
c-7\
*--ll-----U.
w''
Damper
Circle
Catch
Tabs
Flat
Washer

14.
15.
Attach
SIDE
SHELFIo
the
four
(4)
holeson
left
side
of
grill
with
112"
hexbolts
and
nuts.
Fig'
L.
ATTACHING
WARMING
RACKS
PIV0T
BOLTS:
On
each
ENDof
the
H00D
just
back
of
center,
insertone
(1)
2"
HEX
B0LT
(total2)
(from
outside
in)in
holes
(A)
withHEX
NUTS
on
inside
of
HO0D.Fig.
M.
On
each
END
of
the
L0WERGRILL
B0DY4"
fromthe
back
corner,
insert
one
(1)
3/4"
HEXB0LT
(total
2)
(from
outside
in)
inholes
(B)
with
HEX
NUTSon
inside
ofGRILL
B0DY.
Fig.
M.
Do
not
install
WARMING
RACKuntil
after
tightning
all o,
four
WARMING
RACK
PIV0T
B0LTS. HenB.,,
Srde
Shelf /-
ATTACH
THE
WARMING
RACK',S(4)
WIRE
L00P ASSemD'v
HOLES,
located
on
the
WARMING
RACK'SSlDESand
WIRE
LEGS,over
the
four
(4)
PIV0T
B0LTS
H00D
and
GRILL
B0DY.
Attach
leftside
first'
Hint:You
may
flex
the
WIRE
LEGoutwards
fora
tighter
fitand
tocenter.
Fig.
M.
16.
Tighten
ALL
nutsand
bolts.
17.Place
FIREGRATE,
with
ADJUSTABLE
HANGERS
attached,
intoBOTTOM
HALFof
grill
body.
Fis.K&L
lnstall
theC0()K|NG
GRATES.
C()NGRATULATIONS,
ASSEMBLY
COMPLETE!
-. a; nt'"ut
l
'l6s'-
-$/+:.J,i
t'!-v.'
2 B0lt
&Eo,-
Pi/rt Le!l
Wre
3
J Bott
ib-.
Hint:The
paper
labellhat
is
affixed
tothe
hood
is
moreeasily
removed
whenthe
hood
iswarm.
Anyieinaining
glue
residue
canbe
cleaned
oflwith
aspray
lubricant
likeWD-40.
Please
Note,
No
Returns
0nUsed
Grills.
E

GRILL PREPARATION
&
OPERATING
INSTRUCTIONS
PLEASE
NOTE:
NO
RETURNS
ON
USED
GRILLS
A Read
all
safety
warnings
and
instructions
carelully
/ ! \ Before
assembling
and
operating
your
grill'
l.CureGRILLpriortoyourinitia|use!oppt.egt.]!einteriorandexte-Jior.fin,ishandtopreventunnatura|flavorstoyour
first
meats.
(A)
Lightry
"";i ALi:iNiERl6R
Suiiib'it it;i;;i;o QRtLLg
cnAreS'
nruo
INSTDE
oF
BARREL
)
with
veqetable
oil
(spray
vegetable
oil
iseasiest
Ori
Oo
n.jt
use
ne"ar
hot
coalJ
or
fire)'(B)
Build
amedium
sized
lire
on
the
tire
grate.
(c)After
coaiJasn
over,
spread
orit"urJ, i"price-cooking
gi.te",clcjse'lid
and
heat
at
approximately
250
F tortwo
hours.Re-coat
GRATES
and
return
il"glli "ilapioximate-ly"?oo
I to1ty9hours.
You
can
lightly
coat
the
exterior
of
the
grill
nooy
twnire
wirrl *it, u"geraote
oit]tnlswiil
extend
the
life
o{
the
finish'
much
like
waxinq
acar'
Your
GRrLL
wi*
then
be
reaoy
for-use.
ttorr: cirrr
*irioYip
" i,r"tii
"iiorffii; thi;pr";;.J ino'tot
several
uses-but
will
slow
over
time.
NEVERExcEED400BEGAUSETHISW|LL-DAM49F.THEFINISHAND-coxTfiIBUTET0RUST.PA|NT|SN0TWARRANTEDAND
iliii'REIi[iii T.OUCH-db.-i1ir5.[ilii
IS
HOI
WARRANTED
AGAINST
RUST'
2.ToSTARTFIRE_stack50-60briquetsinpyramidandsaturatewith|ighterf|uid(DON'TUSE.GASOLINE).Light
coals
inseveral
places,"]o"" fiOaitui
briquetb-ash
over
or--
gray'
spread^them
out
)nd start
cookrnq'
lfone
end
burns
faster.
use
tonqs
tomove
coars
from
one
end-to_tr,Join",
toiev6n1'""t 3iiinislblt-ow cHnnc'ArAND
LTGHTEB
zr ruuro
MANUFAcrufifi"s'tNiiHirilr!_s4g'wnfii'iilic5.lsi0uioootis
oHry0N
N0Nc0MBUSTIBLE
suRFAcE
-
/ !
\i ;ri{-dfrV'in'dm
Wo
oo
AN
D
c0
MB
usrlB
LE
MATERIAL'
3.
control
heat
with
amount
and
type
ofFUEL,,DUAL
DAMPERS
and
ADJUSTABLE
FIRE
GRATE Adlust
GRATE
;;;;;;i;tiine. WooO
Ourns
rr<iiter
than
coals.
More
airflow
is
more
heat.
4.Fornof|are-ups,cookwithlidinthedownposition.Addwatersoakedhardwoodchipsforasmokedf|avor'
5.Suggestion:Screw3/4,,,cuphooks(notturnished)onfrontofthewoodshe|ftohangcookingutensi|S.
6.
Burn
out
may
be
rust
out.Ashes
left
inb.ottom
too
long
hold
moistuLe-and
rust
through
any
thickness
ofsteel This
sriil
is
made
ol
steet
""i#'t,?.".;;i;h v[li'i
RuSil
isptctnllv
tr
uor
PRoPERLY
CARED
FoR
7.Do
not
use
self
-strtrng
charcoal
as
it
will
give
unnatural
flavor.
Burn
lighter
fluid
completely
bef
ore
closing
lid
'
8.
After
using,
coat
vegetable
oil
on
interior.grates
and
bare
metal
while.
warm
toreduce
rust on the
EXTERIoR'
remove
ust
with
*ir" oruffJno i""fr.t Jp*iflj;-h'gh heai
paint,
available
atmost
hardware/auto
stores'
9.HINT:|fcastirongratesgetcaked,puttheminse|fc|eaningoven.Theycomeout|ikenew,butneedre-seasoning.
10.
You
may
place
acoffee
can
on
bottom
shelf
under
the
hole
inthe
grill
to
catch
drippings'
11.HEAT
GAUGE
may
obtain
moisture,
which
will
steam
out
during
cookingGauge
may
be
calibrated
inoven'
12.
You
may
f
illunwanted
holes
with
Nuts
& Bolts
(NotProvided)'
N0TE:
Smoke
will
escape
from
areas
other
than
the
smokestack
This
should
notaffect
your
cooking
GRILLING
RECIPES
DIRECT
METHOD
SiiiftId nlfWf
inTSJ'
Cook
food
directly
above
coals.
Generallv
speaking
toqrill
meats'
raise
fire
gratetohigh.position
(hot)
and
sear
torone-miriuiJ
on
eiach
side
ivittr
the
lid
open
toseal
inltavor
and
ru'""r.'Thdn'iii',il"r
tiig
S1"tq
io-
medium
position
with
lidclosed
and
cook
todesire
doneness.
citniioi
rreit
wiirr"ouat
dampers
and
adjustable
fire
grate'
BETTER
BARBECUE:
Place
qrilled
meat
back
in
tletnarinade
forseveral
minutes
before
servinq
- it
witt
becom"
,"tYiJi"u]..1ij
i"r[ff"bAuiioN: Boil
extra
marinade
{irst
tokill
bacteiia
remaining
from
the
raw
meat'
cookinq
with
aMEAT
THERMOMETER
ensures
food
is
fully
cooked.
Inserl
into
thickest
part
not
i.i,iiii'B
ironJa
ariow
tiv;';i;#;ie;;si'.tei
iitf
'#X
gnn:m*"":
ror
BrRDS
shourd
be
170
to
180
"]-r0meiisnould
be140
for
rare,
160
medium
and
E

GRILLING RECIPES (continued)
MARINATEDFLANK
STEAK
- Mixmarinadeingredients
innonmetaldish.Let
steakstandinmarinadefor
nolessthan4hoursinrefrigerator.Brown
eachside
for
5minutes, butcenter
should
remain
rare.Cut
steakdiagonallyacross
the
grain
into
thinslicesbeforeserving.Grillwithfire
grate
in
high
(hot)position
withlidooenorclosed.
MARINADE:1/2cupvegetableoroliveoil,1/3
cupsoysauce,
1/4
cup
red
winevinegar,2
tbs.
Lemon
juice,
1tsp.Drymustard,1minced
clove
garlic,
1
smallmincedonion,1/4tsp
pepper.
0UAIL
0B
DOVES
-Cover
birds
inltalian
dressing
(Good
SeasonsorKraftZesty),marinate
overnight,
pour
offdressingand
cover
with
; TexasPeteHot
Sauce
for
6hours.Wrapbirdsinthick
baconsecuredbyatoothpick.
.Place
on
grill
- keepturning
untilbaconis
' black.Grill
for20minules.
Sear
withlid
openand
fire
grate
inhigh
(hot)position
for1min
eachside
before
lowering
grate
andclosing
i lid.
-OR
SMOKEby
placing
birdsincenterofGRIDwithfirein
bothendsofFIREBOX.
KABOBS
- Alternating
onskewersanycombination
of
meat,
onions,tomatoes.
greenpeppers,
mushrooms,
zucchini,
circularslice
of
corn-on{he-cob,or
pineapple.
Meat
couldconsistofchunksofshrimp,
scallops,
lobster,
chicken,
sausage,
pork,
beef,
etc. .../d^_)
Marinatethemeatinrefrigeratorfor
several
hours.
Grilleachsideapproximately7minutes
turningoccasionallywhile - t W
basting
withmarinade.Leave
asmallamountofroombetween
pieces
in
ordertocookfaster.
Grill
withlid
upand "{://','i!F-
thefire
grate
inthelowest
position.
See
marinaderecipe
on
last
page. ,rritV
'&-
KAB0BMABINADE:M|x1cupsoy
sauce,
1/2
cupbrownsugar,
1/2
cupvinegar,1/2
cup
pineapple
juice,
2teaspoons
garlicpowder
andbringtoaboil.Marinatebee{inmixture
aminimum of
4hours.
HOTDOGS
- Grill
withlid
upandfire
grate
inhigh
(hot)position
for
approximately6minutes,turn
every
few
minutes.
salt,1/2teaspoon
HAMBURGERS
- Mix
in
choppedonions,
greenpeppers,
salt,sear3/4
inch
patties
oneach
side
withfire
grate
inhigh
position
for
afew
minutes.Lowerfire
grate
tomedium
position
and
grill
withliddowntoavoidflare-ups.
Cookeachside
3
to7minutes
accordingto
desireddoneness.Cook
ground
meatto150internallyoruntil
juice
runs
clear
(free
ofblood)for
prevention
ofEcoli
Burgers
canbebasted
with
marinadewhenturning
and/orother
ingredients
canbemixedinwiththe
ground
beefsuchas
chilisauceor
powder;
or
you
maymarinate
byallowinglostandinmarinadeIor1
or
2hours
at
room
temperature
before
cooking;orletstandincovereddishinrefrigerator
up
to24hours.Bring
to
room
temperature
beforecooking.
See
meatmarinade
onoaoe9.
SHRIMP
(Peeled)
&Ctaylish
-Place
onskewers,coatwithmeltedbutter
and
garlic
salt.Grill4minuteson
eachsideoruntil
pink.
Cocktailsauceoptional.
BAKEDP0TATOES
- Rubwith
butterand
wrapinfoil
andcookon
grill
with
liddown{or
50
minutes.Turn
after25minutes
(no
need
to
turn
if
smoked).Squeeze
for
doneness.
SWEETCORN
lNHUSKS
- Trim
excesssilkfromendandsoakincoldsaltedwatert hour
before
grilling.
Grill
25minutes
- turning
several
times.
SWEETC0RN
lNFO|L
- Husk
and
wash.
Rubwithbutterandseasonwithsaltand
pepper.
Wrap
eachearinfoil
and
grill
for30minutesturningseveraltimes
(no
needtoturnif
smoked).
GBfLLED
VEGETABLES
-Slice
1/4"thick
andsoak
in
oliveoil
prior
to
grilling
to
prevent
burning. 8*
Grillfor9minuteseachside. .--
\./ E

STOKIN' RECIPES
(WATER
PA]U
INDIRECT
METHOD
Pan
notincluded' Disposable
bread
panis recommended
sMoKE
BY
COOKIN9
SLOWLY
(Seechart
on
page10
for
smoking
times)
1)place
water/drip
pdn
onleft
side
of.fire
grate' 2)Place
hot
coals
onright
;.id;'
A"j'il"nOioT ti
r'e
g
raie.
-rhe
ch
arbdal
basket
accesso
ry
heI
ps,confine
#;di;'il;'sid;l slFla6e
meat
above
water
eql;9,1119^?fire^srate
in
rou
fi;ii,;;."6iCior" [6aionttoi
rreat
wiyr
damp'ers
&
ddjustable
srate'
you mav
want
tosear
certain
foods
before
smoking
by-Pl3,clng
meat
directly
above
coals
with
LID
#;;;i'FICt'bRATS inhtgh
(hot)
position
forseveral
minutes.
Add
flavor
soaked
wood
chips
to
the
fireand
add
1part
marinade,
beer
or
wine
to3 parts
water
to
the
driP
Pan.
OPENING
THE
SMOKING
CHAMBER
WILL
EXTEND
COOKING
TIME'
cooking
with
meat
thermometer
ensures
food
is
fully
c.ooked.
Insert
thermometer
into
thickest
part
not
toucnrng
oone,
and
allow
tive
m]nr]tli
i-o
redisiei-,
Internal
temperature
forbirds
should
be
170.
to1g0"
or
when
leg
moves
easiivln
ro'nt.
-Meat
should
be
cooked
to
internal
temperature
5ir+o: tor
iitb, too; for
m6dium
and
170'fcir
well
done'
ADD|NGMoREWATER_Checkthewater|eve|whencoot<i19agr,e]1?'|,1^h.9'ursorwhenyou
can,t
hear
the
water
si-nimering.-Aoo
*uTei
ov
inoving
meat
ov6r
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
d,ry
;;'d6ithe Oact<
anO
tie
legs
iogethb^r'
Place
in
center
toiiorrp
pan
of
water..
9To[9-fo-1,1-2.T111.":^P:l^*
,.withoaPer
towel,
tuck
wing
tiPs
,,t'Ii of
cbokinqorid
directly
abov
rt'h ol
cboking
grid
directly
above
@ pound.
Allow.several
extra_
;i;;iJr-p"iioijno itstutteo
to
allow
forexpansion'
best
results
(190"
internal).
sMoKEDBAKED
HAM
- Fully
cooked
canned
ham
or
smoked
and
cured
whole
ham
or
shank
orbutt
Portion.
:,\l'SJJ,??:?'Sitix?,iIs'J9s"J'o1l,fiilo""1i:%f"'?,3J$T#L%i:??i"3?,T8",?:',"0
*ai$ry
|l,Xt"i""i
"".jtv
O'i*iSiitr."pilcl
nit wilr
tatside
up
incenter,of
cooking,grid
;i*;iiv "b,;ve'Oiip
pan.
CioiellO.
Rnout
9
minutes
Per
pgyqpissugggsigd,,
t"i:[y-SS",:"f
.1lp"lpmi+^ql##'[trHll!:fi
iL"LlY]l'q?ii3:e'#''o_g>'
tiil;;;rriifist gO-r'nuteJbi
cooking
time.
Garnish
with
pineapple
rings v{
iuoul
i sminutes
before
end
of
cooking
time'
HAM
GLAZE:
1cup
of
light
brown
sugar,
firmly
packed,112
cup
orange
juice'
112cup
honey'
;"ibh; Jg"r, irilJund f'oney.
Let
ilraiinadei
sit
for
at
least
4hours'
sMoKED
HOT
DOGS
STUF_FED
-.Slit
hot
dogs
lengthwise,
within
1/4
inch
ofeach
end.
stuff
hot
doqs
with
cheesE-uid
r"ri-rn-lno
wrap-ih-odcon.
Ftace
on
cooking
grid
over
drip
pan
and
lilbte"is-zo
minutes
or
until
bacon
iscrisp'
r
Use
ameat
thermometer
for

,,_::.1.-_-=.-n
€si)
stoKlN' REGIPES
IWATER
PANI
Indirect
Method
(continued)
sMoKED CHICKEN
PARTS
ANDHALVES
- Rinse
piecesincold
water
and
pat
dry
with
paper
towels. Brush
each
piecewith
vegetable
oiland
season
to taste
withsalt
and
pepper.Brown
pieces
directly
above
coals
with
lidopen
and
grate
inhighor
medium
positionfor several
minutes. Thenplace
pieces
on cooking
grate
directly
above
drip
pan. withthe
grate
in
the
low
position,
cook
with
liddown
{or
55
to60
minutes
or
until
done.
Do
notuse
vegetable
oil
orsalt
and
pepperif
using
marinade'
SMOKED
VENISON:
place
legof
venison
inacontainer
or
"hefty
bag"
and
marinate
for
2-4days,
turning
daily'Marinate
bacon
overnight
inits
marinade.
Remove
roast
from
refrigerator
at
least
an
hourbefore
cooking.
Season
generouslywith
seasoned
salt
anct
coarse
ground
black
pepper.wrap1lb.
Bacon
over
the
top
ofthe
roast,
and
smoke
20125
minutes
per
pound.
or
until
tender.
Do
not
overcook.
Venison
Marinade:
1cup
Balsamic
or
wine
vinegar,
1cup
olive
oil,2
oz.
Worcestershire,
112oz Tabasco,
2tbs'Season
All,
1to 2 chopped
jalapenos,
3 oz.
Soy
sauce. Bacon
Marinade:
2 ox.
Wine
vinegar,
2 oz.
Worcestershire,
4 dashes
Tabasco.
sMoKEDSHRIMp
& cRAyFlsH: Mix
ina foil
pan 112 cup
butter,
two
cloves
ofcrushed
garlic,Tabasco,
sliced
green
pepper,1tbls
each
of
minced
onions,
salt
and
juices
fromone
lemon.
Add
shrimp
and/
or
crayfish
and
smoke
45
minutes'
sMoKED
VEGETABLES:
Turnips,
potatoes,
carrots,
okra,
mushrooms,
peeled
onions,
zucchini,
squash,
etc' Putin
pan
and
cover
with
water
and
cook
forseveral
hours
while
cooking
the
meat.Or
place
vegetables
on
grill
and
smoke
for50
minutes,
either
wrapped
infoil
or
not.
SMOKED
FISH: Marinate
inbrine
(1/4
cup
dissolved
in 1qt ofwater)
ormarinate
fish
in 1 cup
white
wine,
1 cupsoy
sauce
mixed
with
1
cup
lemon
juice.
Marinate
overnight
incovered
dish
in
refrigerator.
Letair
on
rack20
minutes
before
placing
on
Pam
sprayed
grill.
Smoke
25minutes
sMoKED
spARE/BACK
RIBS: peel
off
tough
layer
ofskin
on
back
side.
Ruball
surfaces
withseasoning.
Place
ribs
in
center
ofgrid
above
drip
pan
and
smoke
approximately
1 1/2
hours
or until
meats
pulls
away
frombone Baste
with
barbecue
sauce
during
last30
minutes.
cHfcKEN MARINADE: Combine
112cup
soysauce,
114
cup
vegetable
oil,
114
cup red
wine
vinegar,
1 teaspoon
oregano,
1/2
teaspoon
sweet
basil,
1/2teaspoon
garlic
powderwith
parsley,1/4teaspoon
pepper.Pour
over
chicken
oieces
in nonmetal
dish. Cover
and
refrigerate
overnight,
turning
occasionally
Use
marinade
to bastechicken
while
cooking.
MEAT
MARINADE:
For
steaks,
chops,
and
burgers:
combine
q cupsoy
sauce,
2 coarsely
chopped
largeonions
and
2
cloves
garlic
(halved)inan
electric
blender;
cover,
process
at
high
speed
1minute
oruntil
mixture
is
verysmooth'
Stir
in
114cup
botile
gravy
cororing
(KitchenBouqet
and
Gravy
Master)
and
2teaspoons
Beau
Monde
seasoning
(or
substitute
1
teaspoon
MSGand
1teaspoon
seasoned
salt)'
Allow
meat
tostand
in
marinade
at
room
temperature
for2hours
or
relrigerate
up
lo24
hours
inacovered
dish' Bring
meat
to
room
temperature
before
cooking.
sHIsHKABOBMARINADE:
Mixl cupsoysauce,
l12cupbrownsugar,
l12cupvinegar,
l12cup
pineapple
juice'2
teaspoons
sall,
ll2teaspoon
garlic
powder
and
bring
toaboil.
Marinate
beef
in
mixture
aminimum
of4 hours'
E

a*
Food Weight Side
FireBox Temperatureon
MeatThermometer
Waler
Pan
BeefRoasts,
Beef
Brisket
Lamb
Roasts.
Venison
Largecutsof
Game
Pork
Roasts
Pork/
Beef
Bibs
PorkChops
Sausage
Links
Ham.Fresh
Ham,Cooked
Chicken
(Cut
uporsplit)
Chicken
(Whole)
Turkey
(Unstuffed)
Fish,small
whole
Fish.
filets.steak
Duck
Small
qame
birds
3-4lbs.
5-7lbs.
7-9lbs.
3-4lbs.
5-8lbs.
Full
grill
Full
grill
Full
grill
10lbs.
Allsizes
1-4lryers,cutup
orsplit
1
-4
fryers
8
- .12
lbs.
Full
grill
Full
grill
3-5lbs,
Full
grill
4-5hours | 140orare
5-6hours l160"medium
7
- 10hours I 170"welldone
5-6hours 1
170"
7-Shours | 170"
4
- 6hours i Meat
pulls
frombone
4
- 6hours i Meat
pulls
lrombone
4
- 5hours | 170"forfreshsausage
7
- 8hours
3
- 4hours
4
- 5
hours i 180"
/legmoveseasrly
in
1oinl
5
- 6hours i 180"
/legmoves
easily
in
joint
7
- 8hours i 180"/legmoveseasrly
in
joint
2
- 3hours I Flakeswith
fork
1
- 3hours ! Flakes
withfork
5
- 6hours I 180"/leg
moves
easily
in
joint
4
- 5hours I 180"
/leqmoveseasily
rn
1
-11l2hours
1314
- 2112
hours
2112
- 3112
hours
1314
- 2112
houts
2112
- 3
hours
1112
- 2houts
314
- 1114hour
2- 2314nows
3
- 4hours
.l
1/2
- 2hours
1-11/4hours
1114
- 1112hour
1314
- 2112
hours
112
- 314
hours
114
- 112hours
'I
- 13/4
hours
3/4
* t hour
170"
130"
In,|PORTANT SAFETY WARNTNGS
READ
ALL
SAFETY
WARNINGS
AND
INSTRUCTIONSCAREFULLY
BEFORE
ASSEMBLING
ANDOPERATING
YOURGRILL
.Use
caution
whenassembling
and
operating
your
grill
toavoid
scrapes
or
cuts
fromsharPedges.
. Do
notuse
gasoline,
keroseneoralcohol
forlightingcharcoal.
Useof
anyof
theseorsimilar
products
could
causean
explosion
possibly
leadingtosevere
bodily
injury.
.Keepchildren
&
pets
away
from
grill.
Supervision
is
necessary
and
do
notleave
grill
unattended
wheninuse.Use
caution
when
moving
grill
to
prevent
strains.
Keep
grill
at
least
15
feetfromany
combustible
material
(decks,
buildings,
fences,
trees,bushes,
etc).
.Whenadding
charcoaland/or
wood,useextreme
caution.
.Never
move
grill
whenitis
in
use
or
whenitcontains
hotcoals
orashes.
.Do
nol
placegrill
near
flammable
liquids.
gases
or
where
flammable
vapors
maybe
present.
.Use
caution
since
flames
can
flare-upwhen
freshairsuddenly
comes
incontact
withfire.When
opening
thelid,
keephands,
faceandbody
safe
from
hot
steam
and
flame
llare-ups.
. Do
nol
exceed
a
temperature
of
400F Do
notallowcharcoal
and/or
woodto
reston
thewallsof
grill.
Doingso
will
greatly
reducethe
lifeofthe
metaland
iinishof
yourgrill.
.Always
wear
oven
mittsto
protect
hands
from
burns.
Avoid
touching
hot
surlaces.
.Whenopening
lid,makesure
itis
pushed
allthe
way
back
so
itrests
against
the
lid
support
brackets.
Useextremecaution
as
hoodcouldfallback
toaclosed
position
andcausebodily
InJury.
.Close
lid
and
alldampers
tohelpsuffocate
flame,
.Always
holdanopen
lidfromthewooden
handleto
prevent
it
fromclosingunexpectedly.
.Neverleavecoals
andashes
unattended.
Before
grill
canbe
left
unattended,
coalsand
ashes
mustbe
removed.
Use
caution
to
protectyourself
and
property.
Carefully
place
remaining
coalsandashes
ina
noncombuslible
metalcontainer
and
saturate
completely
withwater.
Allowcoalsand
waterto
remainin
metalcontainer
24hours
prior
todisposing.
.To
protect
against
bacteria
thatcouldcause
illness,
keep
all
meatsand
refrigeratedand
thawinrelrigeratoror
microwave;
keep
rawmeatsseparate
from
other
foods;
wash
everything
thatcontacts
raw
meats;cookthoroughly;
and
refrigerate
leftovers
immediately.Cook
meats
medtumtowelldone.
EE THESE
WARNINGS
APPLY
ALSOTO
THE
"SIDE
FIRE
BOX"

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