Char-Griller Super Pro 2121 User manual

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OWNER'S
MANUAL
E[
Parts
tist SuperProrM#2121
d Assembly
and
Operating
Instructions
{ Recipes
d lc"essories
a w8lJl'|lfl"
TheBIGGrill
EASY
DUMP
ASHPAN
ADJUSTABLE
GRATE
_ sToPs
BURNOUT
{"*ff;
-jsERvE MORE
PEOPLE
VERSATILITY
TIMING
ANOTHER
WAY
TOSMOKE
DURABLE
EVEN
HEAT
m
m
m
ffi
ffi
^9ttto^
roiT3.:""
inthe
Little
Box!

PARTSLISTANDTOOLSREQUIRED
(Tools
NotIncluded)
Pfiers € and 7116"NutDriver*=*-={El

ASSEMBLY
INSTRUCTIONS
Read
allsafety
warnings
and
instructions
carefully
before
assembling
and
operating
your
grill.
IMPORTANT
HINT:DO
NOTTIGHTEN
ANY
NUTS
AND
BOLTS
UNTIL
GRILL
lSFULLYASSEMBLED'
(Estimated
Assembly
Time:45 minutes)
1.Assembly
requires
2people.
Getanother
person
to Help.
Foreasiest
assembly
use
aHAMMER"
PLIERS
anda7 /16"
NUTDRIVER.
NOTE:
Do
Nottighten
anybolts
unless
instructed
todoso.
Tightening
toosoon
may
prohibit
parts
from
Fitting
together.
AllHex
Nuts
should
beonthe
lnside
of
the
grill
unless
stated
otherwise.
Unpack
allcontents
inawell-cleared
and
padded
area.
2.lnsertone
LONG
LEGinto
one
SHORT
LEG.
See
Fig.A.
Repeat
this
step
fortheother
LONG
and
SHORTLEG.
3.AftachLEG
BRACES
totheoutside
ofone
ofthe
LONG
andSHORT
LEGassemblies
you
just
made.
See
Fig.B.Use
two 1
3/e"
hexbolts
and
nuts
for
each
LEG
BRACE
butonly
finger
tight.
4.lnsertall fourcorners
oftheBOTTOM
WIRE
SHELF
intothefourholes
located
nearthebottom
inside
ofthefourLEGS.See
Fig.C.
Next,
rotatethe
LEGSupward
until
vertical.
lmportantMakesure
thetwo Long
Legsare
onthesameend.
5.Attach
theotherend
oftheLEG
BRACES
tothe
corresponding
legs
using
1
3/4"
HexBolts
andNuts
butonly
fingertight.See
Fig.
D.
6.Gently
hammer
one
HUBCAP
toone
end6f
the
MLE. Slide
one
WHEEL
ontothe
MLE.
lnsert
AXLEthrough
theholes
atthebottomofboth
SHORT
LEGS.
Slide
second
WHEEL
ontoAXLE
then
gently
hammer
the
second
HUB
CAPonto
AXLE.See
Fig.E.
7.Stand
theCART/LEG
ASSEMBLY
upright.
Attach
thebottomhalfoftheBODYtotheCART/LEG
ASSEMBLY
(make
sure
damper
isonsame
side
as
wheels)
withfour1
3/+"
Hex
Bolts.
Thereare
t\/o
holes
inthefrontand
twointheback
ofthegrill
BODY.
SeeFig.F.
SHORTLEG LONG
LEG
j
(@
E
SHORTIfGS
(withwheel)

8. Attachtwo (2)
8"FRONTSHELFBRACKETSto thefront
edgeofBOTTOMHALFofgrill
bodyusingwo (213/4"
HexBoltsandNuts
(with
thenutsontheinsideofthegrill).
AttachthelongWOODSLATStotheFRONTSHELF
BRACKFISandatthesametimeattachtheFRONT
SHELF
SUPPORTBRACEStotheundersideoftheouter
HolesoftheFRONTSHELFBRACKETSwithfour(4)
1"
CarriageBoltsand
Nuts.AttachtheotherendoftheSupport
Bracestogrill body.Fig.G.
lnsert
SMOKESTACKfTom
INSIDEtheHOODupthrough
thehole.Attachwithtwo (2) 3/4"hexbolts
andthenutson
theinside.Fig.H. Note:ltis
notnecessaryto remove
the
StackDamper.
10.Insert
HEATGAUGEthrough
holeinhood
(from
outside)
and
push
theSPLIT
RINGover
tabsontheside ofHEAT
GAUGEfrominside thehood.
AttachWOODHOODHANDLEto thecenteroftheHOOD
withtwo (2) 3/4' hexbolts,
lockwashers,
and
hex
nuts.
Fig.H.
SettheHOOD,intheCLOSED
POSITION,ontopofthe
bottomHalfofthegrill body.Line uptheHingeholes and
inserttheClevisPins.Thismayrequireliftingupontheback
oftheHood.Then,carefullyopenthehood,makingsureto
notlettheClevisPinsfallout,andinserttheHairCotterPins
into
theClevis
Pins.Fig.
l.
AttachtheDAMPERCIRCLEto insideofbottom
half
of
grill
bodywitha3/4"Bolt.
Theboltgoes
thruaFlatWasher,
thrutheDamperCircle,thru
theGrill Body,
thru
anotherFlat
Washer,thruaLock Washer,andfinallyattached
toaHex
Nut.ThesmalltabontheDamperCircleshould
protrude
outward.
Fig.
J. AdjustableHanger
(may
needto spreadfor betterfit)
FireGrate
---...
Attach to leg Eottom Halfof
GrillBody
9.
Damp€r
@
nown-!..P
q
Smokestack
(insert
from inside)
{
LockWasher
11.
12. w'
13. I
Bottom
Damper Circle

14.
15.
AttachSIDESHELF
tothefour
(4)
holes
0n
left
sideof
grill
with
112"hex
boltsand
nuts.
Fig.L.
ATTACHIilG
WARMING
RACKSPIU0TBOLTS:0n
each
EilDof
theH00D
just
back0fcenter,
insertone
(1)
2"
HEXB0LT
(total2)(from
outside
in)inholes
(A)with
HEX
NUTSon
insideof
H000.Fig.M.
0n
each
EilDof
theL0WER
GRILL
B0DY
4'fromthe
backcorner,
insertone
(1)
3/4'
HEXB0tT
(total
2)
(from
outside
in)inholes
(B)
withHEXNUTS0ninside0fGRILL
BODY.
Fig.M.
Donotinstall
WARMIilGRACKuntilafter
tightning
all
fourWARMII{GRACK
PIVOTB0ITS.
ATTACH
THEWARMilTG
RACK'S
(4)WIRE
L00P
HOLES,
locatedon
theWARMll,lGRACK'$SIDESand
WIRE
LEGS,
over
the
four
(4)
PIV0TB0[T$inthe
H00DandGRIIL
B0DY.
Attach
leftside
first.
Hin[
YoumayflextheWIRELEG
outwardsfora
tighterfitand
to
center.
Fig.M.
16.TightenAIL
nuts
and
bolts.
17.
Place
FIRE
GRATE,
withADJU$TABLEHAIIGERS
attached,
intoBOTTOM
HALF
of
grill
body.
(Note:
catch
tabsmayneedtobebentoutslightly
tobetter
accommodateadjustable
hangers).
Fig.K
&
L
installtheC00Kll{GGRATES.
C0]{GRATULATI0I'|S,
ASSEMBTYC0MPLETE!
Hint
The
papsr
labelthal
isaffixedtolfie
hoodismoreeasily
removed
wfienthehood
is
warm.
Any
remaining
glue
reisiduecanbecleanEdofl
withasplaylutricantlileWD-40.
Please
llote,]ls
Returns
0nUsed
Grills.
E

GRILLPREPARATION
&
OPERATING
INSTRUCTIONS
- PLEASE
NOTE:NORETURNSON
USEDGRTLLS
fi neaO
all safetywarningsandinstructlons earefully
4) Before
assembling
andoperating
yourgrill.
1.CureGRILL
prior
toyour iniligl
u$ toprotect
theinterior
andexterior
finishand
toprevent
unnatural
flavors
toyour
first
meals.
,(A)
Lightly
coatALLINTERIOR
SURFACES
(including
GRILLS,
GRATES,
ANDINSIDE
OF
BARREL.)with
veqeta5le
oil
(sprav
vegetable
oilis
easiestbutdonotusenearhotcoals
orfiri). (B)
Buildamedium
sized
fireonthefire
qrate.(i) Rftercoaiijsti
over,
spreadoutcoals,replace
cooking
grates,
closelidandheat
atapproximately
250pF
fortwo houis.Re-coat
GRATES
and
return
togrillatapproximately
200oFfortwo hours.You
canlightly
coattheexteriorofthe
grill
body
(while
warm)
with
vegetable
o-il.
This
willextendthelifeofthe
finish,much
likewaxing
acar.YourGRILL
willthenbeready
foruse.NOTE:
Grillwill
dripalot
ofoilduringthis
process
andforseveral
uses
butwillslow
overtime.
NEVEREXCEEO
4OOOFBECAUSE
THIS
WILL DAMAGE
THEFINISH
ANDCONTRIBUTE
TORUST. PAINT
IS
NOTWARRANTED
ANDWILL REQUIRETOUCH.UP.
TTiS UNITISNoT WARRANTED
AGAINS' nusf. - --
2.To
STARTFIRE
- stack5G60
briquetsin
pyramid
a_ndsaturate
withlighter
fluid
(DONT
USE GASOLINE).
Light
coalsin
several
places,
closelidafter
briquetsashover
o-r
1/2gray,
spreqd
{rem gutandstart
cooking.
lfone
endburnsTaster,
use
tongsto-move
coqlsflom oneend
totheotherforevenheat.
ALWAYS FOLLOWCHARCOALAND LIGHTERFLUID
/I\ MANUFAGTURERS'
INSTRUCTIONS
ANDWARNINGS.UsE ouTDooRs oNLY oN NoNGoMBUSTIBLE
1! \SURFACE - 15' FROM
WOODANDCOMBUSTTBLE
MATERIAL.
3.Control
heat
withamount
andtype-ofFUEI-,
DUAL
DAMPERSandADJUSTABLE
FIRE
GRATE.Adjust
GRATE
one
endata
time.Wood
burnshotterthan
coals.Moreairflow
ismoreheat.
4.For
noflare-ups,
cookwithlidinthedownposition.
Add
water
soakedhardwood
chipsforasmoked
flavor.
5.Suggestion:Screw
3/4"'cup
hook (not furnished)
onfront
ofthewood
shelfto
hangcooking
utensils.
6.Burnout may
be
rust.
out. Ashesleftinbottomtoo_lgqg
lr-olql1gi:lqrg g11gJqsllhrough
any
thickness
ofsteel.
This
grillis
madeofsteeland
cast
iron,
whichWILLRUST,
ESPECIALLY
lFNOTPROPERLY
GAREDFOR.
7.Do
notuseself-starting
charcoalasitwillgive
unnaturalflavor.Burnlighter
fluidcornpletely
before
closing
lid.
8.Afterusing,
coat.vegetableoiloninterior
grates
and
baremetal
whilewarm
to reduce
rust.OntheEXTERIOR,
remove
ust
withwirebrushand
touchupwithahigh
heat
paint,
availableatmost
hardware/auto
stores.
9.HINT:
lfcastiron
grates
getcaked, puttheminselfcleaning
oven.They
comeoutlike
new,butneedre-seasoning.
10.You
may
place
acoffeecanon
bottomshelfunder
theholeinthe
grill
tocatchdrippings.
11.HEAT
GAUGEmayobtain
moisture,whichwill
steamout
during
cooking.Gauge
may
becalibrated
inoven.
12.Youmayfill
unwantedholeswithNuts
&Bolts
(Not
Provided).
NOTE:Smokewillescapefromareasotherthan
thesmokestack
This
shouldnotaffect
your
cooking.
GRILLING
RECIPES
DIRECT
METHOD
STEAK
{& ALL ftIEATS):
Cookfooddirectly
above
coals.Generally
speaking,
to grillmeats,raise
fire
9ra!9
tg high.position
(lpt) andsearforone minuteoneachsidewiththelidopen
io seal
inflavor
and
juices.
Thenlowerfire
grate
to medium
position
with lidclosedand
cookio desire
Controlheatwithdualdampersand
adjustablefire
grate.
BETTERBARBEGUE:
Place
grilled
meat
backinthemarinade
forseveral
minutes
before
serving
- itwillbecome
tastier
and
juicier.CAUTION:Boil
extra.marinade
firstto killbacteria
remainingfromtheraw
meat.
Cooking
withaMEATTHERMOMETER
ensures
foodisfully
cooked.
lnsert
intothickest
part\€!fl
nottouching
bone&allowfiveminutes
to register.
Internal
temperatur€s
forBIRDS
should'be
lZ@F
to
andmeatshould
be14@Fforrare,16@F
mediumand1
7@Fforwelldone.

GRILLING RECIPES (continued)
MARINATED
FLANKSTEAK
- Mixmarinade
ingredients
innonmetaldish.
Letsteakstand
in
marinade
fornolessthan
4hours
inrefrigerator.
Browneach
sidefor5minutes,
butcentershould
remainrare.Cut
steakdiagonally
acrossthe
grain
intothin
slicesbeforeserving.
Grillwithfire
grate
inhigh
(hot)
position
withlidopen
orclosed.
MAR!
NADE:
I
/2cup
vegetableorolive
oil,1
/3cup
soysauce,
1/4cup
red
wine
vinegar,2tbs.Lemon
juice,
1tsp.
Dry
mustard,
I mincedclove
garlic,
1small
mincedonion,l/4 tsp
pepper.
QUAILORDOVES
- Cover
birdsinltaliandresging
(Good
Seasons
orKraftZesty),
marinateovernight,
pour
offdressingand
cover
with
TexasPete
HotSauce
for
6hours.
Wrap
birds
inthickbacon
securedby
atoothpick.
*Place
on
grill
- keepturninguntil
baconisblackGrill
for20minutes.Sear
with
lidopenandfire
grate
inhigh
(hot)
position
for1mineachsidebefore
lowering
grate
andclosing
lid.*OR
SMOKE
by
placing
birds
incenterofGRID
withfire
inboth endsofFIREBOX.
KABOBS
- Alternating
onskewersanycombination
ofmeat,onions,
tomatoes,
greenpeppers,
mushrooms,
zucchini,circular
slice
ofcorn-on-the-cob,
or
pineapple.
Meatcouldconsist
ofchunk ofshrimp,scallops,
lobster,chicken,sausage,
porkbeele!c.
Marinatethe
meatinrefrigerator
forseveral
hours.Grill
eachsideapproximately
7minutes turning
occasionally
while
basting
with marinade.Leaveasmallamountofroombetween
pieces
inorder to cookfaster.
Grillwithlidupand
thefire
grate
inthelowest
position.
Seemarinade
recipeonlast
page'
KABOBMARINADE:
Mix1cupsoysauce,
1/2cupbrown
sugar,
l/2 cup vinegar,l/2cup
pineapple
juice,
ffi:'ff;:'"#J""ffiff.#:,ffi'-"s,turneveryfew^,n,,",@
HAMBURGERS
- Mix
in
chopped
onions,
green
peppers,
salt,sear
3/4inch
patties
oneach
sidewithfire
grate
inhigh
position
forafewminutes.
Lowerfire
grate
to medium
position
and
grillwith liddownto avoid
flare-ups.Cookeachside3to 7minutes
according
todesired
doneness.Cook
ground
meatto 15@Finternally
oruntiljuice
runs
clear
(free
ofblood)for
prevention
of
Ecoli.
Burgers
canbebasted
with marinade
whenturning.and/or
other
ingredientscanbemixedinwiththeground
beef
suchas
chilisauce
orpowder;
oryoumay
marinatebyallowing
tostandinmarinade
for 1
or2hoursatroom
temperature
before
cooking;orletstandincovered
dishinrefrigerator
upto 24hours.Bring
to roomtemperature
beforecooking.See
meat
marinadeonpage 9.
SHRIMP
(Peeled)
& Crayflsh
- Placeonskewers,
coatwith
meltedbutterand
garlic
salt.Grill4
minutes
oneachsideoruntil
pink.Cocktail
sauce
optional.
BAKED POTATOES
- Rubwithbuiterind wrapinfoilandcook
ongrill withliddown
for50 minutes.Turnafter25minutes
(no
need
toturnifsmoked).
Squeeze
fordoneness.
SWEET
CORNlN HUSKS
- Trim
excess
silkfromend
andsoak
incoldsaltedwater
I hour
before
grilling.
Grill
25minutes
-
turningseveral
times. .r''
SWEET
CORN
fNFOIL
- Husk
and
wash.
Rub
with
butterandseason
withsalt
and
pepper.
Wrapeach
e^,
i6ffi
foil
andgrillfor30minutesturningseveral
times(noneedtoturnifsmoked). -3 F
GR|LLEDvEGETABLES-Slice1/4,.thickandsoakino]iveoilpriortogri|lingtoPrbvent&,
burning.Grlll
for9minuteseachside. gEr

sMoKtN' RECIPES
(WATER
PANI
INDIRECT
METHOD
Pan
notincluded.
Disposable
bread
pan
isrecommended
SMOKEBYCOOKING
SLOWLY
(See
charton page10for smoking times)
SMOKEDBAKED
HAM
- Fully
cookedcanned
ham
or
smoked
and
cured
whole
ham
orshank
orbutt
portion.
'l)Placewater/drip
pan
onleft
sideoffire
grate.
2)Place
hot
coals
onriqht
side
(damper
end)oTfire
grate.
The
charcd'albasket
accessory
helps
confine
coalstoone
side.3)Placemeat
abovewater
pan.4)Place
fire
cirate
in
lorl
position.
5)Closelid
&controlheatwith
damp'ers
&a-djustable
giate.
Youmaywant
tosear
certainfoods
beforesmoking
by
placing
meat
directly
abovecoals
with
LID
openandFIRE
GRATEinhigh
(hot)position
forseveiai
minut-es.
Addflavor
soakedwood
chipsto
thefireand
add
1part
marinade,
beer
orwine
to3parts
water
tothe
drip
pan.
OPENINGTHE
SMOKING
CHAMBERWILL
EXTEND
COOKING
TIME.
Cooking.with.
meat
thermometer
ensuresfood
isfully
cooked.
Insert
thermometer
into
thickest
Part_!9!
touching
bone,
and
allowfive
minutes
toregister.
Internal
temperature
for
birds
snoun
be170'to180'brwien legmoves
easily
in
joint.Meat
should
becooked-tolntem;i
tihpbrllure
of
140'for
rate,
160'for
medium
and
170.fcir
well
done.
ADDING
MORE
WATER
- Checkthe
waterlevelwhen
cooking
more
than4 hours
orwhen
vou
can't
hear
thewater
simmerinq.
Add
water
bymoving
meat
ov6r
and
pouring
witer
thiough'--
GRILL
intoWATER
PAN.
IF
THESMOKE
ISWHITE,
THE
FIRE'S
RIGHT.IF
THE
SMOKEIS
BLACK,
ADD
SOMEDRAFT
SMOKEDTURKEY
- Emptv
cavitvrinse
and
oatdrv
underthe
back
andtieleg's
ioqeth6r.Place
in
centdr
foif
drip
pan
ofwaqe.r-.
Sqollelor 12
minutes
per
minutes
per
p.ound
ifstuffedtoallowfor
expahsion.
best
results
(190"
internal).
Place
fire
grate
inthelowest
position
and
adrip
pan
under
the
meat.
Remove
rind
andscorefat
diagonallyto
give
adiamondeffect.
Insert
awhole
clovein
tothe
c.gntql
ofeverydiamond.^Place
ham.with
fat
side
upin
center.oj
cooking
grid i
directly
abovadrip
pan.closelid.About
9minutes
per
pound
issuqoedt6d
-
forfully
cooked
hams.
Smokedorcuredhamwhich'is
nbtfully
cook'eE
should
be
cookedto
aninternal temperature
of160'. Baste
withham'slaze
3or4
times
9gring
la.st
3pminutes
of-coo\i1g
time.
Gamishwith
pindapple
rings
about15
minutesbefore
end
ofcooking
time.
f4![,9!44F.] gp otlight
brown
sugar,.fnmty
packed.,
.1t2
g4gorange
iuioe,
1t2cup
honey,
combine
sugar,
juice
andhoney.
Letmarinade
sit
foratleast
4 hours.
SIIIOKED
HOT.DQGS
STUFFED
- Slithotdogs
lengthwise,
within
1/4
inctr
ofeach
erd. Stuff
hot
{og9-wi$cbee.seandrelish
and
wrap
inbdcon.Place
oncooking
grid
over
drip
pin and-
smoke15-20minutes
oruntilbacon
iscrisp.
E

SMOKIN'
RECIPES
(WATER
PAN)
IndirectMethod
(continued)
SMOKED
CHICKEN
PARTS
ANDHALVES
- Rinse
pieces
in cold water
andpatdrywithpaper
towels. Brush each
piece
withvegetableoilandseason
to tasiewiihsaltand
pepper.Brown
pieces
directlyabovecoals
withlidopenand
grate
inhighor
medium
position
for several minutes. Thenplacepieces
on cooking
grate
directlyabovedrip
pan. Withthe
grate
inthelow
position,
cook
withliddownfor
55
to60 minutesoruntil
done.Donotusevegetableoil
orsaltand
pepper
ifusingmarinade.
SMOKED
VENISON:
Placelegofvbnison
inacontainer or"hefiy bag"and
marinatelor2-4days,turningdaily.Marinate
baconovernight
initsmarinade.
Removeroast
fromrefrigerator
atleastan
hour
beforecooking.Season
generously
with
seasoned
saltand
coarse
ground
black
pepper.
Wrap1lb.Baconoverthetop
oftheroast,andsmoke
20i25minutes
per
pound,
oruntiltender.
Donotovercook.
Venison
Marinade:
1cup Balsamicorwine
vinegar,1cupoliveoil,2oz.Worceslershire,112oz.
Tabasco,2tbs.Season
All,1to 2 chopped
jalapenos,
3 oz.Soysauce.Bacon
Marinade:2 ox.Wine
vinegar,
2 oz.Worcestershire,4 dashes
Tabasco.
SMOKED
SHRIMP& CRAYFISH:
Mixina foilpan112 cup
butter,twoclovesofcrushed
garlic,
Tabasco,sliced
green
pepper,
1tblseachofmincedonions,saltand
juices
fromone
lemon.Addshrimpand/orcrayfish
andsmoke45minutes.
SMOKED
VEGETABLES:
Turnips,
potatoes,
carrots,okra,
mushrooms,
peeled
onions,
zucchini,
squash,
etc. Putinpan
andcover
with
waterandcookforseveral
hours
whilecookingthemeat.Orplace
vegetablesongrill andsmokelor50
minutes,either
wrappedin
foil
ornot.
SMOKED
FISH;Marinateinbrine
(1/4
cup
dissolved
in'l qtofwater)ormarinate
fish
in1cup
whitewine,1cup soy
sauce
mixedwith
1cup lemon
juice.Marinateovernight
in
covered
dish
inretrigerator.Let
aironrack20minutesbefore
placing
onPamsprayed
grill.
Smoke
25minutes.
SMOKEDSPARE/tsACK
RIBS:Peeloff
toughlayerolskinonback
side.Ruballsurfaceswithseasoning.
Placeribs
in
centerol grid
abovedrippan
andsmokeapproximately
1 1/2hours
or until
meats
pulls
away
from
bone. Bastewith
barbecuesauce
during
last
30minutes.
CHICKEN
MARINADE:
Combine
112cupsoysauce,
114cup
vegetable
oil,
114cupredwine
vinegar,1 teaspoon
oregano,
1/2teaspoonsweetbasil,
1/2teaspoon
garlic
powder
with
parsley,
1/4
teaspoon
pepper.Pour
over
chicken
pieces
in nonmetaldish. Cover
andrefrigerateovernight,turningoccasionally.
Use
marinadeto baste chickenwhile
cooking.
MEATMARINADE:
Forsteaks,chops,
andburgers:Combine
qcupsoysauce,
2coarselychopped
large
onionsand
2
cloves
garlic
(halved)
inanelectric
blender;cover,
process
athighspeed
1minuteoruntil mixture
isvery
smooth.Stir
in
114cupbottle
gravy
coloring
(Kitchen
Bouqet
andGravyMaster)and
2teaspoonsBeauMondeseasoning
(or
substitute1
teaspoon
MSGand
1
teaspoonseasoned
salt).
Allowmeattostand
in
marinadealroomtemperature
for2hoursorrefrigerateupto24hours
inacovered dish.Bring
meattoroomtemperature
before
cooking.
SHfSH
KABOB
MARINADE:
Mix1
cup
soysauce,
112cupbrownsugar,
112cupvinegar,
112
cup
pineapple
juice,
2
teaspoons
salt,
1/2teaspoon
garlic
powder
andbring
toaboil.Marinatebeefinmixture
aminimum of4hours.
E

Food Weight Water
Pan
Smokin' Sidet
Fire
Box Temperature
on
MeatThermometer
Beef
Roasts,BeefBrisket 3-4lbs 1
- 1rlzhours 4
- 5hours l40orare
LambRoasts,
Venison 5
- 7lbs. '13/q
- 2t/2.hours 5
- 6hours i6o"medd;
lijgglgsg|qeme 7
- 9lbs. 21
/z
- 31
lzhours 7
- 10
hours lTtrwelldone
PorkRoasts 3-4lbs.
5-8lbs. 13/q
- 2t
lzhours
2tlz-3hours 5
- 6hours
7
- I hours l7@
17@
Pork/
BeefRibs
ForkGhops
--ivtgrill_--**
Fullgrill '11lz
- 2hours
--[:17no* 4
- 6hours
-a- hdrs-* Itte*p!tslpn!9!9_* __
Meat
pulls
from
bone
Sausage
Links l-gl!-s_rill 2- 2t/qhours 4
- 5hours 170ofor
fresh
sausage
Ham,
Fresh l0lbs. 3
- 4hours 7
- I hours 170o
Ham.Cooked All
sizes 1rlz
- 2hours 3
- 4hours l3s
chtSLelLCgUs
qryp.Lt)
_._ l;l!yep,_9r1t_gp*91split
1
- 1rAhours 4
- 5hours 18@/
leg
moves
easilyin
joint
Chicken
Mhole) 1-4fryers 'lt
lq
- '1'1/zhour 5
- 6hours 18@/
leq
moves
easilvinioint
TurkeyOnstuffed) 8
- 12lbs. 13/4
- 21
l2hours 7
- 8hours 18tr
i leg
moves
easily
in
ioint
Fish,
smallwhole Fullgrill t
lz - 3 /q hours 2
- 3hours Flakeswithfork
Fish,
filets,steak Fullgrill 1/c
- 1lzhours I - 3hours Flakes
withfork
Duck 3-5lbs. 1- l3Ahours 5
- 6hours l8@
/legmoves easilyin
joint
Smallqame
birds Full
orill '/q- I hour 4- 5hours l80o/leg
moves
easilyin
ioint
IMPORTANT SAFEW WARNINGS
READ
ALL
SAFETYWARNINGS
ANDINSTRUCTIONS
CAREFULLY
BEFOREASSEMBLING
AND
OPERATING
YOUR
GRILL
.
Usecautionwhen
assembling
and
operating
your
grill
to
avoidscrapes
orcutsfrom
sharp
edges.
.
Donotuse
gasoline,
kerosene
oralcohol
for
lighting
charcoal.Use
ofanyoftheseorsimilar
products
couldcause
anexplosion
possibly
leading
tosevere bodilyinjury.
.Keepchildren
&
pets
awayfrom
grill.
5upervision
is
necessary
anddonot
leave
grill
unattended
wheninuse.Use
cautionwhen
moving
grill
toprevent
strains.
Keep
grill
at
least15feet
fromany
combustible
material
(decks,
buildings,
fences,
trees,
bushes,etc).
.When
addingcharcoal
and/orwood,
useextreme
caution.
.Never
move
grill
whenitisin
useorwhen
itcontains
hot
coalsor
ashes.
.
Donot
place
grill
near
flammable
liquids,
gases
or
where
flammablevapors
maybe
present.
.Use
cautionsinceflames
can
flare-up
whenfresh
air
suddenlycomesin
contactwith
fire.When
opening
thelid,
keephands,
faceand
bodysafefrom
hotsteam
andflame
flare-ups.
.
Donotexceed
atemperature
of
4000
F.Do
not
allow
charcoaland/orwood
toreston
thewalls
of
grill.
Doing
so
will
greatly
reduce
thelife
of
themetal
andfinish
of
yourgrill.
.Always
wear
ovenmitts
toprotect
handsfrom
burns.
Avoid
touchinghot
surfaces.
.When
opening
lid,make
sureitis
pushed
alltheway
back
so
itrests
against
thelid
support
brackets.
Use
extreme
caution
ashood
couldfall
back
toaclosed
position
andcause
bodily
injury.
.Close
lidand
alldampers
tohelp
suffocate
flame.
.Always
hold
anopenlid
from
thewooden
handle
toprevent
itfrom
closing
unexpectedly.
.Neverleave
coals
and
ashes
unattended.
Before
grill
canbe
left
unattended,
coals
and
ashes
must
beremoved.
Use
caution
toprotect
yourself
and
property.
Carefully
place
remaining
coals
and
ashesin
anoncombustible
metal
container
andsaturate
completely
with
water.Allow
coals
andwater
toremain
in
metal
container
24hours
prior
to
disposing.
.To
protect
against
bacteria
that
could
causeillness,
keep
all
meatsand
refrigerated
andthaw
inrefrigerator
ormicrowave;
keep
rawmeats
separatefrom
other
foods;
wash
everything
that
contacts
rawmeats;
cook
thoroughly;
and
refrigerate
leftovers
immediately.
Cook
meatsmedium
towell
done.
EE THESE
WARNINGSAPPLY
ALSO
TOTHE
"sIDE
FIRE
BOX"