Char-Griller Smokin Pro 1244 User manual

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...-......-CLEVIS PINS
....-......-......-JIAIR COTTER PrNS
.........-....w(x)D rrRoNT TTANIILE
--...-.3t4"HEXBOLTS
.......LOCKWASHERS
....-....-..t
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2...........E'' FRONT SHELT BRACKETS
2.............IO"FRONT
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2...............-...... 3/4'HEXBOLrS&NUTS
2.................... WOODSLATS
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CALL FIRSN DONOTREruRNPRODUCT
TOSTORE,
CALL (9121
63fl.4724 This
product
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standards.Callus
should
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any
questions
notaddressed inthese
instruction*,
or
forservice infonnation.
CopyrlghtO

ASSEMBLY
INSTRUCTIONS
Readall safety warningc andiretructions carcfi"dly
before assembling and operating your grill.
ll,lPoRTANT
HINT:DONOTTIGHTEN
ANY
NUTSANDBOLTSUNTIL
GRILLlSFULLY
ASSEMBLED.
1) Assembly
requires
2 people.Get another
personto help.
For
easiest
assembly
useaHAMME& PLIERS anda7/16"
NUT DRMR NOTE: Do not tighten any bolts unless
instructed
todoso.Tightening
toosoon
may
prohibit parts
from fitting togethen,All
HexNutsshould
beontheinside
of thegrill unless
statedotherwise.Unpack
all contents
in a
well-cleared
area.
2) Insert
one
LONG LEG intooneSHORTLEG, seeFig.
A. Repeat
thisstepfor theotherLONG andSHORTLEG.
3)AttachLEG BRACEStotheoutside
of one
of theLONG
and
SHORTLEG assemblies
you
justmade,
seeFlg.B' Use
two| 3/4"hex
bolts
andnuts
foreachLEG BRACEbutonly
fingertight.
4) Insertall four cornercof theBOTTOM WIRE SHELF
into thefour holeslocated
nearthebottominsideof thefour
LEGS,see
Fig.C. Next,rotate
theLEGS
upwarrd
untilvertical.
Important:
Makesure
thetwoLongLegs
areonthesame
end.
5) Attach the other end of the LEG BRACES to the
cornesponding
legs
usingI 3/4"HexBols andNuts
butonly
fingertight,seeFig.D.
6) Gentlyhammer
onewhite HUB CAP to oneendof the
AXLE. Slide oneWIIEEL onto the AXLE. InsertAXLE
through
theholes
at
thebottom
ofbothSHORTLEGS.Slide
second
WIIEEL ontoAXLE thengentlyhammer
thesecond
HIIB CAP ontoAXLE. SeeFlg.E.
7)PlaceCART/LEGASSEMBLYon
endwith
wheelson
the
ground.
Stand
bottom
half of grill BODY onend
with large
opening
facing
up.Attach
thebottom
halfof theBODYtothe
CART/LEGASSEMBLY with four | 3/4"HexBolts.Start
with thetwoholes
closesttothefloonThere
are
twoholesin
thefrontandtwoin thebacko1* grill BODY. See
Fig. E
8) Place
theSIDE FIRE BOX onthegrill BODY andline up
the holes.
Attach the SIDE FIRE BOX to the grill BODY
veryloosely
usingsix
(6)l/2" HexBolts andNuts.
Makesure
toattachthe nutsontheINSIDE of the Side
Fire Box'NOT
onthe inside of the grill body. See
Fig.G.
9) Insert
the
two I3/4" hexbolts
frominside
theside
firebox
through
theleftendplate
of thesidefirebox, thenthrough
the
2" SPACERTUBES,
then
throughthecorresponding
oblong
holes
in thelegbrace.
Secure
with hexnuts.
Fig' G
SHORTLEqg

l0) Noq stand
grill uprightonlegs.
11)Attachtwo(2) 8" FRONT SHELF BRACKETS to
thefront edgeof BOTTOM HALF of grill body using
two
(2)3/4"hexbols and
nuts
(withthenutsontheinside
ofthegrill).Anach
thelongWOODSLATStotheFRONT
SI{ELF BRACKETS andat thesametimeattach
the
FRONT SI{ELF SUPPORTBRACESto theunderside
of theouterholes
of theFRONT SHELF BRACKETS
withfour
(4)I" CarriageBoltsandNuts.Attachtheother
endof thesupport
bracestothelegs.Fig.H
12)InsertSMOKESTACK fromINSIDE the HOOD up
throughthehole.
Attachwith trvo
(2) 314"hexbolts
with
the
nutson
the
inside. Fig.I
13) Insert
IIEAT GAUGE throughholein hood(from
outside)
and
push
the
SPLIT RING overtabsonthesides
ofHEATGAUGEfrominside
the
hood.
14) Attach
WOOD HOOD HANDLE to thecenterof
HOOD with two(2)t/s" hexbolts,lockwashers, andhex
nuts.Fig.I Attach
WOODHOODHANDLE to
thecenter
of HOOD with trvo
(2) 314"hexbolts,lockwashers,
and
hexnuts.Fig.I
15)
Setthe
HOOD,inthe
CLOSED
POSITION,
ontopof theBottomHalfof the
grill body.
Line
upthe
Hingeholes
and
insert
theClevis
Pins.This
mayrequirelifting uponthebackof the Hood.
Then,
carefullyopen
the
hood,making
suretonot
letthe
Clevis
Pins
fall out,
and
inserttheHair
Cotter
Pinsinto
theClevis
Pins.
Fig.J
l6) Attach
theWood
Handle
the
Lid oftheSFB
using
twoll2" hex bolts,
lock
washersandnuts.
l7) Attachthelargemetal
Side
Handletothe top
ofthe
right
sideof theSFBusingtwo 1/2"hex
bolts,
lockwashersand nuts.
18)Attach
thesmall
metalhandle
tothesideof
the AshDrawer using
lockwashersand nuts.
Front
Shelf
gradct
FrontShelf
SupportBrace
Spring Smokestack
Damper
q
Smokestack'
(insert
from
inside)
Hex
Nut
Hair PinCotter odo
I
Caniage
Bolt
G*---_*'f
-+

l9) Attachthe
Damper
circletothe
inside
ofthe
AshDrawerusingone
Il2" hex bolt,
twoflat washers,
onelockwasherandone
nut.
The
boltgoes
thruaFlatWasher,
thru
the
AshDrawer
wall, thrutheDamper
Circle,
thruanother
Flat
Washer,thrua
LockWasher,
and
finally attached
to a
Hex
Nut.
20)Attach
two l " hexbolts
tothefront
of theSFB
andtwo 1"hexboltsto the
rear
oftheSFB.
These
boltssupport
the
cookgrate.
Makesurethenuts
are
onthe
insideoftheSFB.
2l) Attach
two (2) SIDE SHELF
BTACKETS tothefour (4)holesonleft
side
ofgrill with3l4"hexboltsand
nuts.
Next,
attach
three
(3)WOOD SLATS
to
thebrackets
withsix(6)1"carriage
bolts
andnuts.
Then,
holdingshelf
straight.
screwtwo(2) l/2" screws
throughbracket
and
intoouter
woodslat
fromunderneath.
Holes
areonlyin brackets,
not
woodfor
these
two(2)screws.
FigL
22)Place
FIRE GRATE, with
ADJUSTABLE HANGERS attached,
intoBOTTOM HALF of grill body
followed
byCOOKING
GRATES.
(Note:
catch
tabs
mayneed
tobebent outslightly
tobetter
accommodate
adjustable
hangers.)
Placethefire grate
intotheashdrawer
thenslide
theash
drawerinto
the
SFB
then
place
thecook
grate
intothe
SFB.
23)Completely
TIGHTEN ALL NUTS
and
BOLTS.
Important:Over
tightening
Carriage
Bolts
will cause WoodSlats
to
crack.
CONGRATULATIONS!
ASSEMBLY
ISCOMPLETE!
NORETURNS
ONUSED
GRILLS.
IMPORTANT:
PROCEED
TO GRILL
PREPARATION
ON PAGE
5BEFORE
USING
YOUR SMOKER
/ GRELLER.
Fire
Grate
-;Hex Nut
\o
-5-

L
GRILLPREPARATION&
OPERATINGINSTRUCTIONS
PtlASt ilO?l: t{O R:IURN3ON U$lD ()Rltts
Read all safety warninge and instructions carefully
before aesembllngand operatlng your grlll.
Cure
GRILL prior to your initial useto protect
theexteriorfinish and
to prevent
unnatural
flavorsto your first meals.
Heat
grates
to300ofor 30minutes.
(A) Lightly coatALL INTERIOR SURFACES (includingGRILLS, GRATES,andINSIDE of
BARREL) with vegetable oil.(spray
veg.
oil worksbestbutdonotuse nearhotcoals or fire). (B) Build amedium
sizefire on
theFIREGRATE.
(C)After coalsashover,spreadoutcoals,
replace
COOKINC GRATE,closeLID andburnat250ofor two
hours.Re-coat
GRATES
and
return
togrill at200"for 2hours.YourGRILL will thenbe
readyfor use.
"Note:Grill will drip
alot of oil duringthisprocess,
butwill slowto almostnone
with eachuse."
NEVER EXCEED 4OOOBECAUSE THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST. PAINT IS
NOTWARRANTEDANDWILL REQUIRE TOUCH.UP. THIS UNIT IS NOTWARRANTEDAGAINST RUST.
ToSTARTFIRE - stack50-60 briquets
in pyramid andsaturate
with lighterfluid (DON'T USECASOLINE). Light coalsin
several
places,
close
lid afterbriquetsashoveror ll2 gny,spreadthemoutandstartcooking.Ifone endburns
fastequsetongs
tomovecoals
fromoneendtotheotherforevenheat.
ALWAYSFOLLO\ryCHARCOALAND LIGHTER FLUID MANUEAC-
TURERS'TNSTRUCTIONS
AND WARNINGS.
USEOUTDOORSONLYONNONCOMBUSTIBLE SURFACE
- Is'AWAY
FROMWOOD AND COMBUSTIBLE MATERIAL.
Controlheat
with amount
and
typeof FUEL, DUAL DAMPERSand ADJUSTABLE FIRE GRATE.Adjust GRATEoneend
atatime.Wood
burns
hotter
thancoals.More airflow ismoreheat.
Fornoflare-ups,
cookwith lid in thedown
position.
Add water soakedhardwoodchipsfor asmoked
flavor.
Suggestion:
Screw3/4" cuphooks
(notfurnished)
onfront of thewoodshelfto hangcookingutensils.
Burn out may be rust out. Ashes left in bottom too long hold moisture and rust through any thicknessof steel.
Thisgrill is made
of steelandcastiron,whichWILL RUST, ESPECIALLY IF NOrI PROPERLY CARED FOR. SIDE
T'IRE BOXWILL RUSTAND LOSE PAINT BECAUSE OF EXTREME HEAT.
Do notuse self-starting
charcoalasit will giveunnaturalflavor.Burn lighterfluid completelybefore
closinglid.
After using,
coat
vegetable
oil oninteriorgrates andbaremetal
while warmto reducerust.On theEXTERIOR, removerust
with wire brushandtouchupwith ahighheat
paint,availableatmost
hardware/autostores.
HINT: If castiron grates
getcaked, putthemin selfcleaningoven. Theycomeout like new,butneedre-seasoning.
l0.You mayplace
acoffee
canonbottomshelfunder theholein thegrill to catchdrippings.
I LHEAT GAUGEmayobtainmoisture,
whichwill steam
outduringcooking. Gaugemaybecalibrated
in oven.
12.Youmayfill unwantedholes
with Nuts& Bolts(Not Provided)
NOTE: Smoke
will escapefrom areasotherthanthesmokestack.Thisshouldnot affect
yourcooking.
GRILLINGRECIPES
Direct Method
STEAK (&ALL MEATS): Cookfood
directlyabovecoals.Generally
speaking,
togrill meats,
raise
firegrate
tohigh
position
(hot)
andsear
forone
minute
oneachside
with the
lid opentosealin flavorand
juices.
Then
lower
firegrate
tomedium
position
with lid closedandcooktodesireddoneness.
Control
heat
withdualdampersandadjustablefire grate.
BETTER BARBECUE: Place
grilledmeat
backin themarinadefor several
minutes
beforeserving
- it will becometastierand
juicier. CAUTION:Boil
exhamarinade
firsttokill bacteriaremainingfromtherawmeat.
Cooking
withaMEAT TIIERMOMETER ensuresfoodisfullycooked. Insert
intothickest
partnottouchingbone& allowfive minutesto register.Internal
temperature
for BIRDSshouldbel70oto 180"
and
meatshouldbel40oforrare,
done.
-6-
2.
t-
J.
4.
5.
6.
7.
8.
9.
160o
mediumandl70oforwell

GRILUNG RECNPES(continuedl
MARINATED FLANK STEAK- Mix marinade
ingredientsin nonmetal
dish.
Let
steak
standin marinade
for noless
than4 hoursin refrigerator.Browneachsidefor 5
minutes,
butcenter
shouldremainrare.
Cutsteakdiagonally
acrossthe
grain
intothin
slicesbefore
serving.
Grill withfiregrate inhigh
(hot)
position
withlidopenorclosed.
MARINADE;l/2cnpvegetable
orolive
oil,l/3 cupsoysauce,ll4cupredwinevinegar,
2tbs.lemon
juice, I tsp.
drymustardI minced
clove
garlic,I small
minced
onion,l/4
tsp.
pepper.
QUAIL ORDOVES
- Cover
birdsinltalian
dressing
(Good
SeasonsorKraftZesty),marinateovernight,
pour
off
dressingand
coverwithTexasPeteHotSaucefor6hours.
Wrapbirds
inthickbaconsecuredbyatoothpick.
*Place
ongrill - keep
turninguntilbaconisblack.Grill for 20minutes.
Searwith lid openand
fire grate in high(hot)
position
for I min.eachside before
lowering
grate
andclosinglid. *OR SMOKEby placing birdsin centerof
GRIDwith fire inboth
endsofFIREBOX.
KABOBS
- Alternating
onskewers
any
combination
ofmeat,onions,
tomatoeso
greenpeppers,
mushrooms,
zucchini,
circularsliceof corn-on-the-cob,
orpineapple.
Meatcouldconsist of chunksof shrimp,
scallops,
lobster,
chicken,
sausage,
pork,
beef,etc.Marinate
the
meatin refrigeratorforseveral
hours.
Grill eachsideapproximately
7 minutesturningoccasionally
whilebasting with
marinade.
Leave
a
small
amountofroom
between
pieces
inorder
tocookfaster.Grill with
lid upand
thefire grate inthelowest
position.
Seemarinaderecipeonlast
page.
KABOB MARINADE: Mix I cupsoysauce,
l/2 ctrp
teaspoons
salt,l/2 teaspoon
garlic
powder
andbringto
hours.
HOT DOGS
- Grill with lid upandfire grate
inhigh
(hot)
position
forapproximately6 minutes,
turneveryfewminutes.
HAMBURGERS- Mix inchoppedonions,
green
peppers,
salt,sear3/4inch
patties
oneachsidewith
fire grate
in highposition
fora fewminutes.Lower
fire grate tomedium
position
and
grill with lid
downtoavoidflare-ups.
Cookeachside3 to7 minutes
accordingtodesireddoneness.Cook
ground
meatto l50ointernally
oruntil
juiceruns
clear
(free
ofblood)
forprevention of Ecoli.
Burgers
canbe
basted
withmarinade whenturningand/orotheringredientscanbemixed
inwith the
ground
beef
such
aschili sauce
or powder; or you maymarinate
by allowing to stand
in marinadefor I or 2 hoursat room
temperaturebefore
cooking;orletstandin covereddishinrefrigeratorvpto24hours. Bringtoroom
temperature
before
cooking.Seemeatmarinade
onpage 9.
SHRIMP(Peeled)
& Crayfish
- Place
onskewers,
coat
withmeltedbutterand
garlic
salt.
Grill4minuteson each
sideoruntilpink.Cocktailsauceoptional.
BAKED POTATOES
- Rub
withbutter
andwrap
infoil andcookon
grill withliddown
for50 minutes.Tirn after
25minutes
(noneed
toturnif smoked).Squeezefordoneness.
SWEET CORN IN HUSKS - Trim
I hourbefore
grilling.Grill 25minutes
-turningseveraltimes.
SWEETCORNIN FOIL - Huskand
wash.
Rub
withbutterandseasonwithsalt and
pepper.
Wrapeach
earin
foil and
grill for30minutes
turningseveraltimes
(noneed
toturnif smoked).
GRILLED VEGETABLES - Slicel/4" thickandsoakin olive oil prior to grilling to prevent
burning.Grill for9minutes
eachside.
brownsugar,l/2 cup
vinegar,
ll2 cup
pineapple
juice,2
aboil.Marinatebeefin mixtureaminimumof 4
excesssilk from endandsoakin cold salted
water

sMo(|N' RECIPES
FIDEFIRE
BOR
lndirect Method
Cooking
withmeatthermometerensures
foodisfullycooked.Insertthermometerinto
thickest
part
not
touchingbone,andallowfiveminutes
toregister.
lnternal
temperature
forBIRDS
shouldbe170"
to I80"orwhenlegmoveseasilyin
joint. Internaltemperature
formeatshouldbe140"
forrare.160"formedium,
and170"welldone.
SMOKEDTURKEY - Empty
cavity,
rinse
and
pat
drywith
legs
together.Inject"Liquid Ingredients"
with a kitchen
needlearound
in.eachspot to shootliquid in several
Massage
uPaste"
insideand
outandundertheskin(DO
refrigerateovernight.
Beforesmoking,
letturkeysitat
in5'ofwet
cheesecloth
withendstied.Placeinsmoker
minutes
perpound
untilI8f internaltemperature.Allow
paper
towel,tuck
wing
tips
underthebackandtie
syringe
into
turkey
ina halfdozen
places
moving
directions.Inject
greatest
amount
intobreast.
NOTTEAR). Placeturkeyinplastic bag
and
room
temperaturefor45
minutesandthenwrap
withbreastsidedownand
smokefor45to60
severalextraminutes
perpound
if stuffed
to
allowfor
expansion.
Wet
cheeseclothafter6hours.Fortheremainingsmoking
time,
baste
(MOP)
every30mins.
Let
turkey
sitl5 mins.beforeserving.
INJECTION LIQUID: ll2 cup
garlic
flavoredoil,4 oz.beer,l/2 teaspooncayenne.
PASTE:4garlic
cloves
(mashed),
I tbs.coarse-groundblack
pepper,
I tbs.koshersalt,
pinch
cayenne,I tbs.
garlic
flavored
oil.
BASTE: 2cupschicken
stock,I cup
water,
8oz.beer,l/4cupcorn
oit.
SMOKED BAKED HAM - Fullycookedcanned
hamor smokedandcured
wholehamor shankor
portion.Remove
rindandscorefatdiagonally
togive adiamondeffect.Insert awholeclove
into
centerofeverydiamond.
Placeham
withfatsideupincenterofcooking
grid. Closelid. Aboutl8 to
20minutes
per
pound
issuggestedforfullycookedhams.Smokedorcuredham
which
isnotfully
cookedshould
be
cookedtoaninternal
temperatureof 160".Baste
withham
glaze
3or4 times
duringlast50minutes
ofcooking.Garnish
with
pineapple
ringsaboutl5 minutesbeforeendof
cookingtime.
HAM GLAZE: I cupof lightbrownsugar,firmlypacked,
l/2 cuporange
juice,
l/2 cuphoney,combinesugar,
juice
and
honey.Letmarinade
sitforatleast
4 hours.
SMOKIN'DOGSSTUFFED
- Slit
dogslengthwise,
within
l/4 inch
ofeachend.Stuffhotdogs with
cheese
and
relishand
wrapinbacon.Placeon
cooking
gridfor I to I l/2 hoursuntil
baconiscrisporskinisreadytoburst.Orsmokethem
plain
&
serve
with
trimmings.
SMOKIN' BURGER
- Handmixthehamburger,
onionandchiliesintothick
patties.
Apply'DRY RUB"toall surfaces.
Cover
withplastic andrefrigerate.Let
setl5 mins.atroomtemperaturebefore
smoking
forone hour.Baste
(MOP)
every
20
mins.RUB: 3tbs.
paprika,
I tbs.
ground
black
pepper,
I tbs.salt,I tbs.sugar,I l/2 ts.eachofchilipowder,garlicpowder, &
onion
powde\
ll2 ts. cayenne,
MOP: 6oz.beer,l/4cupcider
vinegar,
ll4 cup
water,
2tbs.cornoil,ll4 onion,I garlic clove,
I l/2 ts.
Worcestershire.I l/2 ts. rub.
SMOKED
CHICKEN PARTSAND HALVES
- Marinate2 - 3 hrs.
in refrigerator,sit20mins. atroom
temperature,
smoke
at200ofor30- 50mins.
SMOKED
WHOLE CHICKENS- Practicallysameasturkeyexceptdonotusecheesecloth& marinate&
mop
withchickenmarinade.
SMOKED
VENISON:Placeleg
ofvenisoninacontaineror
"hefty
bag,"andmarinatefor2
-4days,turningdaily.Marinate
baconovernight
in itsmarinade.
Removeroastfromrefrigerator
atleast anhourbefore cooking. Season
generously
with
seasoned
saltand
coarse
ground
black
pepper.WrapI lb.baconover thetopof theroast,andsmokeI hr.
perpoun{ oruntil
tender.
Donot
overcook.Last2hrs.canbefoil wrapped
& basted.
VENISONMARINADE: I cup
Balsamicorwine vinegar,
I cupoliveoil,2oz.Worcestershirc,l12oz.Tabasco,2tbs.Season
All, I to2chopped
jalapenos,
3oz.soysauce.BaconMarinade: 2oz.
winevinegar,
2oz.
Worcestershire,4dashes
Tabasco.
SMOKED SHRIMP & CRAYFISH: Mix in foil pan
l/2 cupbutter,
twoclovesof crushed
garlic,
Tabasco,sliced
green
pepper,
I tbs.
eachof minced
onion,saltand
juices
from
onelemon.Addshrimpand/orciayfish
and
smoke
2to3hours.
-&

sMoKlN'
RECIFES
FIDEFIREBOR
Indirect Method (continr.red|
SMOKEDVEGETABLES:
T[rnips,
potatoes,
carrots,okra,mushrooms,
peeled
onions,
zucchini,squash,
etc. Putinpan and
coverwith
water
andcookforseveralhours
while
cooking
themeat,Orplace
vegetableson
grillandsmokefor2to
3hours,
eitherwrapped
infoil ornot.
SMOKEDFISH: Marinateinbrine
(l/4 cupsaltdissolvedin I qt.of water)
ormarinate
fishin I cup
whitewine,
I cupsoysaucemixed
with I cuplemon
juice. Marinateovernightincovereddish
inrefrigerator.Letaironrack
20minutesbefore
placing
onPamsprayed
grill. SmokeI ll2 to3hours.
SMOKED
SPARE/BACK
RIBS: Peelofftoughlayer
ofskin
on
back
side.Ruballsurfaces
with
seasoning.Placeribs
in
center
ofgrid amdsmoke
approximately4to6hoursoruntilmeat
pulls
awayfrombone.Baste
with
barbecuesauceduring
last
hour.
BABYBACKRIBS
(APPLE): Marinateovernightinrefrigerator.Beforesmokingat200l22O",drainmarinade, put
ribs
with
halfdryruband
sitatroomtemperaturefor30mins.Cook
ribs
for3 hrs. Brushwithapplesauce45mins.before
doneand
afterremoving
fromsmoker.
When
ready,meatblends
betweentibs& sauce will be
gooey,
sticky& carmelizeinspots.
Letsit
l0 mins.
beforeslicing. CIDER MARINADE: I l/2 cupsapplecider,3/4cupcidervinegar, l/2 onionminced,I l/2 tbs.
Worcestershire,I tbs.cornoil, I ts.
ground
cinnamon,I ts.driedthyme,2slabsribs,I ll4 to l l/2 lbs.each.APPLERIB
RUB: l/4 cupbrown
sugar,4ts.
onion
powder,
I ts.
ground
cinnamon,I ts.drymustar{I ts.
salt,l/2 s. driedthyme.
CHICKEN MARINADE: Combinell2eup soysauce,l/4 cupvegetableoil,ll4 cup red
winevinegar,
I teaspoon
oregano,
l/2 teaspoonsveetbasil,
l/2 teas.poon
garlicpowder
withparsley,
l/4 teaspoon
pepper.
Pouroverchicken
pieces
innonmetal
dish.Coverandrefrigerate
overnight,turningoccasionally.Usemarinadetobastechickenwhilecooking.
MEAT MARINADE: (steaks,
chops,andburgers)Process
I cup soy
sauce,2coarselychoppedonionsand
2cloves
garlic
(halved)
inelectricblenderfor I min.or until
very
smooth.Stirin l/4 cup bottle
gravy
coloring
(Kitchen
BouqetandGravy
Master)
and2ts.BeauMondeseasoning
(orsubstituteI ts.MSGandI ts.seasonedsalt).
Allow meattostandinmarinadeat
roomtemperaturefor2hours
orrefrigerateupto24hoursinacovereddish.Bringmeattoroom
temperaturebeforecooking.
SHISHKABOBMARINADE: Mix I cupsoysauce,ll2cup brownsugar,l/2cup vinegar, ll2cup pineapplejuice,2
teaspoonssalt,l/2 teaspoon
garlicpowder
andbring
toaboil. Marinatebeefaminimum
of4 hn.
When
ROTISSERING
-Tapout
perforated
holesonends of HOODwithscrewdriverandhammer
- attach
motor
tomotor
bracketonleftend & fastenspit
bracket
(both
comes
withrotisserie)totheoppositeend
of FIRE BOXinpredrilled holes
-
remove
COOKING GRID and
WARMING RACK- cookwithlid down.Attachbracketstotheoutsideof FIRE BOX.
Keep
rawmert& cuttlngboard& plates
whlchtouchrawmeat away
fromotherfoods.
Use
woodthatbearsafnritornutinitsname
and
has
beencutforatleastI yr. because
ithas
the
bestrateofburnand
flavor.Our
SIDEFIRE BOXwill accommodate
16'split
wood.Removemostofthe
barkbeforecookingtoavoid
an
acrid
(bad)
flavor.
With
theDOOR
andHOODclosed,controltheheat
and
smoke
withthe
DAMPERS,smoke
will linger
inthe chambers
which
will reduce theburnand
give
flavor.18ffto 22ff isthe ideal
temperaturc
inthe smoke
chamber.
Themoreairyou
letintothe
SIDE
FIREBOX,
the
hotter
itwill burn.After a
while
you
will learn to
adjustthedampersto
produce
the
desiredtemperature.
Theamount
of fueldetermineshowlong
the
firewill burn.
A general
ruleisonehourof cooking
perpound.
Orsmoke
onehour
forevery inchof meatthickness.Cooking
slowatlow
temperatures,
meabstaymoistandneedlittleattention.Smoke
fromSIDE
FIREBOXcarries moistureintheairwhich
keeps
meats
fromdryingout.Youmayfoilwrap
afterafewhourstolimitbrowningandsmokeflavorsandalso
keepmoist.
OPENINGTHE SMOKINGCHAMBERWILL EXTENDCOOKTNGTIME.
Basicrulesremain
the
same
whensmokinganymeat.Such
as
l80p
ta22V,marinateovernight,letstandatroomtemperarture
beforesmoking,baste
(MOP)
if youprefer whilesmoking,andsitatroom
temperature
beforeserving.
Therearcmanydifferent
recipesforthe Rub,Marinade,
orBaste
(MOP)
hercandelsewhere.Checksmoking'timeoncharton
page
4.
If foodis
oversmoke,itwill tastebitter
& turnblack.Smokeisaseasoning& toomuchwill ruinthetasteformost
people.
Do
notsoak
wood
inwater becauseit will put
sootoverthefood.If you
want
your
favorite
woodtosmokelongerandburn
slower,
wrapit infoilkeeping
the
endsopen.
IFTHE SMOKEISWHITE,THE FIRE'SRIGHT. IFTHE SMOKEISBLACK,
ADDSOMEDRAFT.
BETTERBARBECUE: Place
grilled
meatin themarinadefor severalminutes beforeserving
- it will becometastierand
juicier.CAUTION: Boiltheextramarinade
first,
tokill anybacteriaremainingfromthe
raw
beef
orpoultry. €_

Water PanSmokin' Temperatureon
SideFire
Box MeatThermometer
BeefRoastsrBeefBrisket 3-4lbs. l-Il/2hours 4-Shours 140"rare
Lamb Roasts,Venison 5 - 7lbs. l3l4 -2112 hours 5- 6hours 160"medium
LargecutsofGame 7- 9lbs. 2 tl2 -3112hours 7- 10
hours 170"well
done
PorkRoasts 3-4lbs. l3l4-21l2hours 5-6hours 170"
5-8lbs. 2ll2-3hours 7-Shours 170"
Pork/Beef
Ribs Full grlll I l/2 - 2hours 4- 6 hours Meat pullsfrom bone
Pork Chops Full grill 3/4 - I l/4 hours 4 - 6 hours Meat pulls from bone
SausageLinks Full grtll 2 - 23/4 hours 4 - 5 hours 170"for fresh sausage
Ham,trYesh l0 lbs. 3-4hours 7-Shours lTgo
Ham,Cooked All sizes I 1/2
- 2 hours 3 -,f hours 130"
Chlcken (cutuporsplit) 1-4fryers, l-ll/4hows 4-5hours 180"/legmoveseasi$injoint
(whole) l-4fryers, lll4-ll/2hours 5-6hours lS0"AegmoveseasllyinJolnt
Tirkey(unstuffed) 8-12tbs. l3l4-21l2hours 7-Shours l80"/legmoveseasllyinjoint
Flsh,smallwhole Full grill l/2 - 3/4hours 2-3 hours Flakeswith afork
Flshfllets,steak Full grlll l/4 - l/2 hours l' -3 hours Flakeswlth afork
Duck 3-5lbs. l-I3/4hours 5-6hows lS0"Aegmoveseasllyinfoint
Small gameblrds Full grill 3/4 - I hour 4 - 5 hours 180"4egmoveseasilyIn JotnU
If you purehaeed the o6Side
fire Box- . . . .
recipee for Texas Style Smoking are enclosed with it.
READALLSAFEWWARNINGSANDINSTRUCTIONS
CAREFULLY
BEFOREASSEMBLING
ANDOPERATING
YOUR
GRILL
oUsecautionwhen
assembling
andoperating
yourgrill
toavoid
scrapesorcutsfromsharp
edges.
oDonotuse
gasoline,
keroseneoralcoholforlighting
charcoal.Useofanyoftheseorsimilar
products
could
causeanexplosion
possibly
leading
to severcbodily
injury.
r Keepchildren&pets
awayfrom
grill.
Supervisionis
necessaryanddonotleave
grill
unattendedwhenin
use.Usecaution
whenmoving
grill
toprevent strains.
Keep
grillat
least15feet
fromanycombustible
material
(decks,
buildings,fences,trces,
bushes,etc.).
oWhenaddingcharcoalandlorwood,useextreme
caution.
oNevermove
grill
when
itisinuseorwhenitcontains
hotcoals
orashes.
r Do
not
placegrill
nearflammableliquids,
gases
or
whereflammable
vapors
maybe
present.
. Use
cautionsinceflames
canflare-upwhenfreshair
suddenly
comesincontactwithfire.
Whenopeningthe
lid,keep hands,faceandbodysafefrom
hotsteam
andflameflare-ups.
. Donotexceedatemperatureof400"8Donotallow
charcoaland/orwoodto restonthewallsofgrill.
Doingsowill
greatly
reducethelife
ofthemetal
and
finishof
your
grill.
. Alwayswear
ovenmittsto protect
handsfromburns.
Avoidtouchinghotsurfaces.
. Whenopeninglid,
makesureitis
pushed
allthe
way
back
soitrestsagainstthelidsupport
brackets.Use
extremecaution
ashoodcould
fallback
to a closed
position
andcause
bodilyinjury.
oCloselid
andalldampers
tohelp
suffocateflame.
. Alwayshold
anopenlidfrom
thewooden
handle
to
prevent
itfrom
closingunexpectedly.
oNeverleave
coals
andashesunattended.
Before
grill
can
beleftunattended,
coalsandashes
mustbe
removed.
Usecaution
to protect
yourself
andpropefi.
Carefully
place
remaining
coalsandashes
ina
noncombustible
metalcontainer
andsaturate
completely
withwater.Allowcoals
andwaterto remain
inmetalcontainer
24hours
prior
todisposing.
oTo
protect
againstbacteria
thatcouldcause
illness,
keepallmeatsrefrigerated
andthawinrefrigerator
or
microwave;
keepraw
meatsseparate
fromotherfoods;
washeverything
thatcontacts
rawmeats;
cook
thoroughly;
andrefrigerateleftovers
immediately.
Cook
meats
mediumtowell
done.
-10- THESEWARMNGSALgOA'PLY TOTI# "s|M FIREBOX'