Char-Griller Portable Table Top 2-2424 User manual

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg.
OWNER’S MANUAL
Model# 2-2424
Side Fire Box
Charcoal Grill
Keep your receipt with this manual for Warranty.

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg. 2
¡ESPERE! ¡LLAME PRIMERO A CHAR GRILLER! DO NO DEVUELVA EL
PRODUCTO A LA TIENDA.
CALL Char Griller(912) 638-4724 This product has been built to the highest quality
standards. Call us should you have any questions not addressed in these instruc-
tions, or for service information.
No Returns on Used Grills
PARTS LIST AND TOOLS REQUIRED
(Tools Not Included)
Pliers 7/16" nut driver
Parts List::
1 Cooking Chamber
2 Damper Circle
2 Cast Iron Grates
2 Metal rod handle
1 Wood handle
1 Wire rack (for wood)
1 Side Drawer / Ash pan / Fire grate
1 Cast Iron Lifter
1 Lock Bracket
Phillips Head Screwdriver
Hammer
Have your grills serial number (located on the back of the grill body or on the leg)
when calling.

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg. 3
ASSEMBLY INSTRUCTIONS
Read all safety warnings and instructions carefully before
assembling and operating your grill.
1. Remove and unwrap the grill and all of its parts from the packaging.
2. Remove the Cooking Grates, Warming Rack, Ash Pan, and Side Damper from the
Main Grill Body.
3. Lay the main Grill body on its side with the damper opening facing up.
4. With a hammer and screwdriver knockout the 6 holes (5/16” diameter) that are
around the damper opening. Then, with a hammer, knock out the large perfo-
rated section of metal around the damper opening that is shaped something like
a football. See Above. This entire step may require heavy hammering and/or
drilling with a 5/16” diameter drill bit. Repeat this step to remove the 6 small
knock outs on the left end plate of the SFB and then remove the one large knock
out on the left end plate of the SFB. Knock outmay bebolted on.
Knock Outs
SFB
(Side Fire Box)

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg. 4
5. With a helper, line up and hold the SFB in place over the opening on the grill body
and attach with six 1/2” hex bolts and nuts. Important; The hex nuts must be on the
inside of the SFB and attached loosely. See below.
6. Attach the two Spacer Tubes between the left side of the SFB and the leg brace on
the main grill. The Tubes fit tightly so you will need to lift up on the SFB to get them to
fit. Line the tube up with the corresponding holes on the leg brace and SFB. Insert the
2” hex bolts through the leg brace then through the spacer tube then through the SFB
side wall, then secure with hex nuts. See Below.
7. Attach the large metal Side Handle to the top of the right side of the SFB using two
1/2” hex bolts, lock washers and nuts.
8 Attach the large metal Side Handle to the top of the right side of the SFB using two
1/2” hex bolts, lock washers and nuts.
9. Attach the small Metal Handle to the top of the right side of the SFB using two 1/2”
hex bolts, lock washers and nuts.
10. Attach the Damper circle to the inside of the Ash Drawer using lock washers and
nuts.
11. Place the fire grate into the ash drawer then slide the ash drawer into the SFB
then palace the cast iron grates into the SFB. Tighten ALL Nuts and Bolts.
Side Fire Box
Spacer Tube
Side Box
Leg Brace

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg. 5
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 DAM-
AGE 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 _ 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 FOL-
LOW 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.
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 dust 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 cook-
ing.

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg. 6
GRILLING RECIPES
DIRECT METHOD
STEAK (& ALL MEATS): Cook food directly above coals/heat. 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.
Tip: Cooking with a MEAT THERMOMETER ensures food is fully cooked. In-
sert into thickest part not touching bone & allow five minutes to register.
Internal temperatures for BIRDS should be 170F to 180F and meat should
be 140F for rare, 160F medium and 170F for well done.
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.

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg. 7
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 min-
utes according to desired doneness. Cook ground meat to 150 internally or until
juice runs clear (free of blood) for prevention of E-coli. 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 mari-
nade 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 gar-
lic 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 to
check 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.

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg. 8
SMOKIN’ RECIPES: using the Charcoal Grill side of the Duo with a WATER PAN
(also called INDIRECT METHOD).
Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING
SLOWLY (See chart on page 27 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 damp-
ers & 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. In-
sert thermometer into thickest part not touching bone, and allow five minutes to
register. Internal temperature for birds should be 170F to 180F or when leg moves
easily in joint. Meat should be cooked to internal temperature of 140F for rate,
160F for medium and 170F for well done. 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 min-
utes per pound if stuffed to allow for expansion. Use a meat thermometer for best
results (190F 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.

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg. 9
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.
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 mari-
nade.
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. Worcester-
shire, 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 on-
ions, 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 min-
utes, 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 ap-
proximately 1 1/2 hours or until meats pulls away from bone. Baste with barbecue
sauce during last 30 minutes.

OM2-2424SFBA ™ & © Char-Griller / A&J Mfg. 10
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 gar-
lic powder with parsley, 1/4 teaspoon pepper. Pour over chicken pieces in non-
metal 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 Bouquet 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 refriger-
ate up to 24 hours in a covered dish. Bring meat to room temperature before cook-
ing.
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.