Char-Griller Super Pro #2121 User manual

OWNER'SMANUAL
f, PartsList SuperPrc #2121
d l"""mbly and
Operating
Instructions
fl Recipes
d l"""ssories
a wgj$'$s"
TheBIG
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AIIJUSTABTE
GRATE

PARTS LIST AND TOOLS REQUIRED
(Tools
Not Included)
Pliars
@<: and 7116"nutdrives
-ffi
t3A'
Hex
Bolt
N
-"'il"'[fl
4pcs 2 ncq
4
for
SideShelf
12Pcs push
onWheelCap
containextras
HexNut
4I
14'
.A
\2
29
pcs.
PARTS DESCRTPTTON
i
EASY
DUN/PFIREGRATE
i
COOKINGGBATES
i
GFILL
BODY
HEATGAUGE
CLEVISPINS
HAIBCOTTER
PINS
WOOD
FRONTHANDLE
3/4HEXBOLTS
LOCK
WASHERS
1/4'HEXNUIS
SMOKESTACK
3/4'HEXBOLTS
1/4'HEX
NUTS
LEGS
(SHoRT)
LEGS
(L0NG)
3/4'HEXBOLTS
1/4'HEX
NUTS
,'n
\:,,
3
pcs.
1/4
washer
ta-\\
\\-'//
\---l
2Pcs.
for
DamperCircle
WHEELS
AXLE
PUSHONWHFELCAPS
FRONTSHELFASSEMBLY
10"FRONTSHETFSUPPORTS
3/4HEXBOLTS&
NUIS
HANGEBS
(FOR
FIREGRAIE)
LEG
BRACES
13/4''HEXBOLTS&NUTS
SIDESHELFASSEMBLY
1/2'HEX
BOLTS
1/4''HEXNUTS
2
Pcs.forWheels
orscnrprrol,ri PARTS DESCRIPTIONi
j
WARMINGRACK
2'
HEXBOLTS
3/4 HEXBOLTS
114"HEXNUTS
DAMPERCIRCLE
314"
HEX
BOLT
114"FLATWASHER
LOCKWASHER
114"HEXNUT
LOCK
Washer
z',
HEX
Bolt
PABTS
2
1
1.
1
2
4
2
2
B. ,
ffi
sroP!cALL
W'FlRsr! DoNor RETURNPRoDUGTTo sToRE.
CALL (91 21 63A.4724 This
product
hasbeenbuilttothe
highest
quality
standards.
Callusshould
you
haveany
questions
notaddressed
intheseinstructions.
or{orserviceinformation.
11nnc
Note:
Hardwarebag
may
rA
\, 2
pcs
4Copyright@

A assEMBLY rNsrRucTroNs
Readallsafety
warningsand
instructions
carelullybeloreassemblingandoperating
yourgrill.
IMP0RTANT
HINT:00 NOT
TIcHTENANYNUTSANDBOLTS
UNTILGRILL
lSFULLYASSEMBLED.
(Estimated
Assembly
Time: 45minutes)
1.
Assembly
requires2
people.
Getanother
person
toHelp.
For
easiestassembly
usea
HAMMER,
PLIERSANdA7116.
NUT
DRIVER.NOTE:DO
Not
tighten
anybolts
unless
instructedto
doso.
Tightening
too
soon
may
prohibitparts
lrom
Fittingtogether.
AllHexNuts
should
beon
the
Inside
of
the
grill
unlessstated
othenrvise.Unpack
allcontents
in
a
well-clearedand
padded
area.
2.
lnsertone
LONGLEG
into
oneSHORT
LEG.
See
Fig.A. Repeatthisstep
forthe
other
LONG
andSHORT
LEG.
3.
AttachLEGBRACES
tothe
outsideof
oneof
the
LONGandSHORT
LEG
assemblies
you
just
made.
See
Fig.B.Use
two1
3/+'hex
boltsand
nuts
for
each
LEGBRACEbutonly
fingertight.
4.
lnsert
all
four
cornersof
theB0TT0MWIRE
SHELF
into
thefourholeslocatednearthebottom
insideof
thefourLEGS.
See
Fig.C.Next,rotatethe
LEGSuowarduntilvertical.
lmportant:Make
sure
the
twoLongLegsareon
the
sameend.
5.
Attach
the
otherend
of
theLEGBRACEStothe
corresponding
legsusing
'1
3/a'Hex
Bolts
and
Nuts
butonly
fingertight.See
Fig.D.
6 Gently
hammerone
HUB
CAP
to
oneend
of
theAXLE.Slideone
WHEEL
onto
theAXLE.
InsertAXLEthrough
theholes
at
thebottomofboth
SHORT
LEGS.SIidESCCONd
WHEEL
ONIO
AXLE
then
gently
hammerthe
second
HUBCAPonto
AXLE.Next
insert
acotter
pin
throughthe
holein
each
endof
theaxleandspread
thetipofthecotter
pin.
See
Fig.
E.
7.
Stand
the
CART/LEG
ASSEMBLYupright.
Attach
thebottom
half
of
theBODY
tothe
CARTAEG
ASSEMBLY
(make
s^ure
damper
is
onsamesideas
wheels)
withfour1
Va'
HexBolts.
There
are
two
holesin
thefront
and
twointhebackof
the
orill
B0DY.See
Fig.F.
SHORTLEG LONGLEG
+
J)
@
SH0RTLEcS
(with
wheel)
E

8. Attachtwo
(2)
8 FRONTSHELFBRACKETStothe
front
edge
ofBOTTOMHALF
of
grill
bodyusingtwo
(2)
314'
HexBoltsandNuts
(with
thenuts
on
theinside
ofthe
grill).
AttachthelongW00D
SLATS
totheFRONT
SHELF
BRACKETS
andat
the
same
time
attachtheFRONT
SHELFSUPP0RTBRACEStotheunderside
of
the
outer
HolesoftheFRONTSHELFBRACKETSwithfour
(4)
1'
Carriage
BoltsandNuts.
Attach
the
otherendofthe
Support
Bracestothe
griil
body
Fig.
G.
Inseft
SM0KESTACK
from
INSIDEtheH00D
up
through
the
hole.
Attachwithtwo
Q\
314'hex
bolts
withthe
nutson
theinside.Fig.H. Note:ltisnotnecessaryto
removethe
Stack
Damper.
Insert
HEATGAUGEthroughholeinhood
(from
outside)
and
push
theSPLITRING
over
tabs
ontheside
of
HEAT
GAUGE
frominsidethehood.
AttachW00DH00DHANDLE
tothe
centerof
the
H00D
withtwo
(2\
314'hexbolts,lockwashers,
and
hex
nuts.
Fig.H.
Set
theH00D,inthe
CLOSEDP0S!T|ON,
on
top
ofthe
bottomHalf
of
the
grill
body.LineuptheHingeholes
and
insertthe
Clevis
Pins.This
mayrequirelifting
uponthe
back
of
theHood.Then,
carefully
open
thehood,
making
sure
to
not
lettheClevisPinsfall
out,andinserttheHair
Cotter
Pins
intothe
Clevis
Pins.Fig.l.
AttachtheDAMPER
CIRCLEtoinside
ofbottomhalf
of
grill
body
with
a3/4Bolt.The
bolt
goes
thruaFlatWasher,
thru
theDamperCircle,thruthe
GrillBody,thru
another
Flat
Washer,thru
a
LockWasher,
and
finally
attached
to
aHex
Nut.The
small
tab
on
theDamper
Circle
should
protrude
outward.
Fig.
J. Adjustable
Hanger
(may
needto
spread
10r
bettertit)
BotlomHall
of
Gf
ll
Body
o
10.
11.
12.
tJ.
SPring
a
Smokestack
(insert
frominside)
HexNut
SmokestackDamper
-,/Hex}o|- -p P
T' .,r.:
LockWasher
I
I
Bottom
Fire
Grate
___
CarriageBoll
Acorn
Nut
a-7-\
__r____---_l________d.
ffiz
\____\__/
Damper
Circle
Flat
Washel
CatchTabs
HexBolt

14.Attach
SIDE
SHELF
tothe
four
(4)
hotes
onleft
side
of
grill
with
112"
hex
bolts
and
nuts.
Fig.
L.
15.
ATTACHING
WARMING
RACKS
ptv0T
B0LTS:
0n
each
END
ofthe
H00D
just
back
of
center,
insert
one
(1)
2
llEI!0LI
(total2)
(from
outside
in)
in
hotes
(A)wiilr
ntx
NUTS
oninside
ofH000.
Fig.
M,
0neach
END
ofthe
LOWER
GRTLL
B0Dy
4,from
the
back
corner,
insert
one
(1)
gl4'HEX
B0LT
(total
2)
(f
rom
outsidein)
in
holes
(B)
with
HEX
NUTS
oninside
ot'Cnttt
B0DY.
Fig.
M.
Donot
install
WARMTNG
RACK
untit
after
tightning
all
four
WARMING
RACK
ptV0T
B0LTS.
ATTACH
THE
WARMING
RACK'S
(4)
WIRE
L()()P
H0LES,
located
onthe
WARMING
RACK'S
SIDES
and
WIRE
LEGS,
overthe
four
(4)
plV0T
B0LTS
in
the
H00D
and
GRILL
B0DY.
Attach
left
sidefirst.
Hint:
You
may
flex
the
WIRE
LEG
outwards
for
a
tighter
fit
andto
center.
Fig.
M.
16.
Tighten
ALL
nuts
and
bolts.
17.Place
FIRE
GRATE,
with
ADJUSTABLE
HANGERS
attached
into
B()TT()M
HALF
of
griil
body
Fig.
K
&L
install
the
C00K|NG
GBATES.
CONGRATULATI()NS,
ASSEMBLY
COMPLETE!
2 Bolt
h,_
Pivot
Leg
Wire
3/a
Bott
qu,--_--
Hint:T-he
papet
labelthat
is
affixed
to
the
hood
is
more
easily
removed
when
the
hood
is
warm.
Any
remaining
glue
residue
can
be
cleaned
olf
with
asfiray
lubricant
litJwO-tO.
Please
Note,
No
Returns
0n
Used
Grills.
E

GRILL PREPARATION
&
OPERATING
INSTRUCTIONS
- PLEASE
NOTE:
NO
RETURNS
ON
USED
GRTLLS
,(\ neaa
allsafety
warnings
and
instructions
carefully
. i \ Before
assembling
and
operatingyour
grill.
1.
Cure
GRILL
prior
to
vour
initial
useto
protect
theinterior
and
exterior
finishand
to_prevent
unnatural
llavors
to
your
first
meals.
(A)
Lishtlv
coatALL
INTERtoR
sunrRbrs(includins
e
1ll!b,_Qqi55,
nrrro
iruSidr
bi BAiREL.i;ith
vesetabte
oit
(sprav
vegetable
oilis
easiest
butdonot
use
near
hot
coals-or,fire;..
(a;
euito
dmeoium
sizeo
tire
onirre
iiie
iiratii"icj'ltie,.'Jsirdus1,r
0ver,
spread
out
coals,replace
cooking
grates,
close
tid
anOheai
at
approximatety
ZSOf fortwo
nouisl
n,i-cdii
diinf'f'S
ino"
return
to
grill
atapproximately
200Ffor
two
hours.
You.can
lightly
coat
the
exteribr
ofthe
grill
nooy
iwnite
*arry
*itn
urjetanle
oit.
Thiswillextendthelifeofthefinish,muchlikewaxingacar.YourenlIlwittthenbereadyfor"use.
wOri'erirrwildrip;t.t;fii--
during
this
process
andfor
several
uses
butwill
sldw
overtime.
NEVER
EXCEED
400
BECAUSE
THIS
WILL
DAMAGE
TIEFTNTSH
AND
CoNTRTBUTE
T0RUST.
pAtNT
tS
NoT
WARRANTED
AND
WItt
REOUIRE
TOUCH-UP.
THIS
UNITIS
NOT
WARRAMEO
NCAiIiSI
CLST.
- _
2.To
STARTFIRE
- stack
50-60
briquets
in
pvramid
and
saturate
with
tighter
ftuid(D0N'T
USE GAS0LtNE).
Light
coats
in
several
places,
closelid
after
briquets
ash
over
or- slqyr.s-pfga!-tfrgryr_
ou-ta1!ptbrt
coot<ing.
rr
onb
eno
burns
faster,
usetonos
to
a m.o.yg-c.o.a.lpJ1q1-o1q
end
tothe
other
for
evenneaI.
nl_wAvs
FoLLow
cttAicoAl
nlio
rTmrrEn
riUlo
Mtir,iulndTdRiHiY"
'
./l\ lNsrRUcTloNS AND
WARNlNGs.
usE
0UTD00Rs
oHivbH
tlo[bbivt's0snb'id'iu-n]ic'r
f isinwny
FR0M
w00D
AND
1 t \COMBUSTIBLEMATERIAL.
3.Controlheatwithamount.and.typeoIFUEL,DUALDAMPERSandADJUSTABLEFtREGRATE.
AdjustGRATEoneendatatime.
Wood
burns
hotter
than
coals.
Mbie
airflow
is
m0re
near.
4.For
noflare-ups,
cook
withlid
inthe
down
position.
Add
water
soaked
hardwood
chipsfor
asmoked
flavor.
5.
Suggestion:
Screw3/4"'
cuphooks(not
furnished)
onfront
ofthe
wood
shelfto
hang
cooking
utensils.
6.Burn
out
may
berust
out.Ashes
left
in
bottom
toolongtroldrnorsture
andrust
through
any
thickness
of
steel.
Thls
grill
is
made
ofsteeland
castiron,
which
wtLL
RUsr,
EspEctnllyir
tor pnbFen[f
cAnro
Fo"R
- '
7.
Donot
use
self-strting
charcoal
asit
will
give
unnatural
flavor.
Burn
lighter
fluid
completely
before
closing
lid.
S.After,using,coatvegetable.oil
on.inte.riorgratesandbaremetal
whilewarmtoreducerust.0ntheEXTERl0R,remOveustwith
wire
brush
andtouch
upwith
ahigh
heat
paint,
available
atmost
frarOwarelauto
stores.
9.HINT:
lfcast
iron
grates
get
caked,
put
them
in
self
cleaning
oven.
They
c0me
outlike
new,
but
need
re-seas'nrn0.
10.
You
may
place
acoffee
can
onbottom
shelf
underthe
hole
in
the
grill
to
catch
drippings
11.HEAT
GAUGE
may
obtainmoisture,
which
will
steam
out
during
cooking.
Gaugemay
becalibrated
in
oven.
12.You
mayfillunwanted
holes
with
Nuts
&Bolts
(Not
provided).
N0TE:
Smoke
will
escapefrom
areas
otherthan
the
smokestack.
This
should
not
affect
Vour
cookino.
GRILLING
RECIPES
STEAK
(l ALL
MEATS):cook
rood
direcry,0.r,
*Xll%%t
}l5ll'19&rn'rn,
to
srir
meats,
raise
rire
grate
t0
high
position
(h_ot)
and
searfor
one
minute
on
each
sioeiviih
tne
rii
didh
to
seatin
flavor,
an0
JUlces.
Inen
l0wer
lrre
grate
to.
medium
position
with
lid
closed
and
cookio
desire
doneness.
/
Control
heat
with
dual
dampers
and
adjustabie
fire
grate
andmeat
should
be140for
rare,
.160
medium
andlZ0
forwell
done
BETTER
BARBECUE:
Place
grilled
meat
backinthe
marinade
for
several
minutes
before
serving
- it
will
become
tastier
and
juicier.
CAUTI0N:
Boil
extra
marinade
tirsi
to
t<ilt
bacteria
remaining
from
theraw
meat.
Cooking
with
aIVIEAT
THERMOMETER
ensures
food
isfully
cooked.
Insert
into
thickest
part
not
S
touching
bone
&allow
five
minutes-to
register.
Internaltehperatures
tor
aIRDS
strouto
6eizrjio
rso
@

I
\
GRItLING REGIPES lcontinueol
MARINATED
FTANK
STEAK
- Mix
marinade
ingredients
in
nonmetal
dish.
Let
steak
stand
in
marinade
for
n0less
than
4hours
in
refrigerator.
Brown
each
sidefor
5minutes,
but
center
should
remain
rare.
Cut
steak
diagonally
acr0ssthe
grain
int0
thin
slices
before
serving.
Grillwithfire
grate
in
high
(hot)position
withlid
ooen
or
closed.
MARINADE:
l12cup
vegetable
orolive
oil,1/3
cupsoy
sauce,
114
cup
red
winevinegar,2
tbs.
Lemon
juice,
1
tsp.Dry
mustard,
1
minced
clove
garlic,
1
small
minced
onion,
l/4 tsp
pepper.
0UAIL
0RDovEs
- Cover
birdsin
ltalian
dressing(Good
Seasons
orKraft
Zesty),
marinate
overnight,
pour
off
dressing
and
cover
with
Texas
Pete
Hot
Saucefor6
hours.
Wrap
birds
inthick
bacon
secured
by
atoothpick.
*Place
on
gritt
- teep
turning
until
bacon
is
black
Grillfor
20
minutes
Sear
with
lid
open
andfire
grate
inhigh
(hot)position
for
1min
each
side
before
lowerrng
grate
and
ctosing
lid.
.0R
sMOKE
by
placing
birdsin
center
of
GRtD
withfire
in
both
ends
ofFtRE
B0x.
KABoBS
- Alternating
on
skewers
any
combination
ofmeat,
onions,
tomatoes,
green
peppers,
musnr00ms,
zucchini,
circular
slice
of
i,.fi':i;'ffiil3;ii,1J'?ilJ,i;li::::ll[
x'ffJ:].J;i::ii:l:TilHlinr;'Jiffi;:?J,lil;?*.li;lf,tliif'
"',W
basting
withmarinade.
Leave
a
small
amount
ofroom
between
pieces
in
orderto
cook
faster.
Grillwith
lid
uoand !fu'Y
thefire
grate
inthe
lowest
position.
Seemarinade
recipe
onlast
page. ,$r,Y
KABoB
MARINADE:
Mix1
cup
soy
sauce,
1/2
cup
brown
sugar,l12
cupvinegar,
112cup
pineapplejuice,2
teaspggns
salt,
1/2teaspoon
garlicpowder
and
bringto
a
b0il.Marinate
beef
inmixture
aminimum
of
4
hours
HoTDOGS
- Grillwith
lid
upand
fire
grate
in
high
(hot)position
for
approximately
6minutes,
turn
evervfew
mtnutes
HAMBURGERS
- Mixinchopped
onions,
green
peppers,
salt,
sear
3/4inch
patties
on
each
sidewith
fire
grate
in
high
positign
for
afew
minutes.
Lower
fire
grate
to
medium
position
and
grill
withlid
down
to
avoid
flare-ups.
Cook
each
side
3to
7minutes
according
to
desired
doneness.
Cook
ground
meat
to1
50internally
or
until
juice
runs
clear
(free
ofblood)
for
prevention
ofEcoli.
Burgers
can
bebasted
with
marinade
when
turning
and/or
otheringredients
can
bemixed
in
with
the
ground
beef
such
as
chilisauce
or
powder;
0r
you
may
marinate
by
allowing
to
standin
marinade
fori or2
hours
atroomlemperature
before
cooking;
orlet
standin
covered
dishin
refrigerator
upto
24hours.
Bring
toroom
temperature
before
cooking.
Seemeat
marinade
on
page
9.
SHRIMP
(Peeled)
&
Crayfish
- Place
on
skewers,
coatwith
melted
butter
and
garlic
salt.
Grill4minutes
on
each
side
or
until
pink.
Cocktail
sauce
optional.
BAKED
POTAT0ES
- Rub
with
butter
andwrap
in
foil
and
cook
on
grill
withlid
downfor
50
minutes
Turn
after
25minutes
(no
need
to
turn
if
smoked).
Squeeze
for
doneness.
swEET
coRNlN
HUSKS
- Trim
excess
silkfrom
end
andsoak
in
cold
salted
water
t hour
before
grilling.
Grill25
minutes
- turning
several
times.
SWEET
C0RNlNF0lL
- Husk
andwash.
Rub
with
butter
and
season
with
salt
and
pepper.
Wrap
each
earinfoil
and
grill
for
30minutes
turning
several
times
(no
need
toturn
if
smoked).
\
{
GBILIED
VEGETABLES
- Srrce
Grillfor
9minutes
eachside.1/4thickandSoakino|iveoi|priortogri||ingtopreVentburning.&
Y
\-/ @

SMoKIN' RECIPES
(WATER
PANI
INDIREGT
METHOD
Pan
notincluded.
Disposable
bread
pan
isrecommended
SMOKE BY COOKING SLOWLY (Seechart on page 10for smoking times)
incenter
1)
Place
water/drip
pan
on
left
side
of
fire
grgle'
,Z).p]q::-!ot
coals
on
rig.ht
;i'd;'(d-#ffenO) oi
nre
grate.
-Tfre
charcdal
basket
accessory
helps
confine
coals
to
one
side.
3)
Pla;e
meat
above
w-aiei
pan'4),?!?9-?l'Ie-lirate
in
lov
ffiiti,;;.'SiCioie
t-id
&
control
heat
with
dampers
&
a'djustable
grate.
you mav
want
tosear
certain
foods
before
smoking
byplacing
meat
directly
above
coals
with
LID
oiJ" ""'O
fiCL -CnATE
inhigh
(hot)
positionfor
several
minutes.
Add
flavor
soaked
wood
chips
tothe
fire
and
add1part
marinade,
beer
orwine
to3 parts
water
to
the
drip
Pan.
OPENING
THE
SMOKING
CHAMBER
WILL
EXTEND
COOKING
TIME'
Cookinq
with
meat
thermometer
ensures
food
isfully.
cooked.lnsert
thermometer
into
thickest
iJ,i',iljYtiirtiiiiig
rili",';d ;it"* iiu"
minut"s
to
register.,
Internal
temperature
forbirds
should
be
170"
to
1g0'
or
wndn
teg
moves
ea91y1q
;oint.,,
Meat
should
be
cooked
tointernal
temperature
of140'
for
rate,
160"
for
medium
and
1
/U"
lor
well
oone'
ADDING
MORE
WATER
- Check
the
water
level
when
cooking
rno-r-911?.1-4-hours
orwhen
you
can,t
hear
the
water
si-nimerrng.-Aoo
wltei bymoving
meat
ov-er
and
pouringwater
through
GRILL
into
WATER
PAN.
IF
THE
SMOKE
IS
WHITE,
THE
FIRE'S
RIGHT.
IF
THE
SMOKE
IS
BLACK'
ADD
SOME
DRAFT with
paper
towel,
tuck
wing
tiPs
-F,r
oicboking
grid
directly
above
ffi pound.Allow.several
extra
foildrip
pan
of
water.
Plo[g ro1,] sper
,iihuiStGr pouno
ifstuffed
to
allow
for
expansion'
best
results
(190'
internal).
sMoKED BAKED
HAM
- Fully
cooked
canned
ham
orsmoked
and
cured
whole
ham
or
shank
orbutt
portion.
ii"#itiri"U",ii"'Oiip'pun.
Cioie
liO.
ROout
9
minutes
Per
p9gl9
is
suggested
,,
f; frli'y
ffik;d ii5'is s|.notieo
or
cureo.l*r
gll:l i:,l"llfv^lc:-*?1:louldr!
bl ti8l<"iif"# ini"inar
temperature
of
160'.
Baste,with,ham
S)u=?_3-,?r-1
ti;;;;;;r.rq tast
eo
mrnfts
bicooking
time.
Garnish
with
pineapplerings
JOout
15
minutes
before
end
ofcooking
time'
HAM
GLAZE.
1cup
of
tight
brown
sugar,.firmly
packed,
,112
gtlp.orange
juice,
112
cup
honey,
tlrriibi"J
drg;r,
jul6e-and
noney.
Let
hrarinadd
sit
for
at
least
4 hours.
sMoKED HOT
DOGS
STUFFED
- Slit
hot
dogs
lengthwise,
within
1/4
inch
of
eachend. stuff
hot
doqs
with
cheese
and
relish
and
wl-ap
iirodcon.
Flace
oncooking
grid
over
drip
pan
and
smoke"15-20
minutes
or
until
bacon
is
crisp'
r
Use
a meat
thermometer
for

sMoKlN' RECIPES
(WATER
PANI
Indirect
Method
(continued)
sMoKED CHICKEN
PARTS
AND HALVES
- Rinse
pieces
in cold
water
and patdrywithpaper
towels. Brush
eachpiece
withvegetable
oil and season
to taste
withsaltand
pepper.Brown
pieces
directly
above
coals
with
lidopen
and
grate
in high
or
medium
position
for several
minutes. Then place
pieces
on cooking
grate
directly
above
drip
pan. Withthe
grate
inthe
low
position,
cook
with
lid
downfor
55
to60minutes
or
until
done.Do
notuse
vegetable
oilorsaltand
pepper
ifusing
marinade
SMOKEDVENISON:
place
legof
venison
ina containeror"hefty
bag"
and
marinate
for2-4days,
turning
daily.Marinate
bacon
overnight
inits
marinade.
Remove
roast
fromrefrigerator
atleastanhour
before
cooking.
Season
generously
with
seasoned
salt
and
coarse
ground
black
pepper.
wrap 1lb.
Baconover
the
topof
the
roast,and
smoke
20/25
minutes
per
pound,
oruntil
tender.
Do
notovercook.
Venison
Marinade:
1cup
Balsamicorwine
vinegar,
1
cup
olive
oil,2oz.
worcestershire,
112oz.
Tabasco,2
tbs.Season
All,I to2 chopped
jalapenos,3
oz.
Soysauce.
Bacon
Marinade:
2 ox.
Wine
vinegar,2oz'Worcestershire,4
dashes
Tabasco.
sMoKED SHRIMP
& cRAyFlsH: Mixin a foil
pan 112cup butter,
twocloves
of crushed
garlic,
Tabasco,
sliced
green
pepper,
1
tblseach
ofminced
onions,
saltand
juices
fromone
lemon.
Add
shrimp
and/
orcrayfish
andsmoke
45minutes.
SMOKED
VEGETABLES:
Turnips,
potatoes,
carrots,
okra,
mushrooms,
peeled
onions,
zucchini,
squash,
etc. Putinpan
and
cover
with
water
and
cook
forseveral
hours
while
cooking
themeat. or place
vegetables
ongrill
and
smoke
for
50
minutes,
either
wrapped
infoilornot.
SMOKED
FISH: Marinate
in brine
(1/4
cupdissolved
in 1 qtofwater)
or marinate
fish
in 1 cup
white
wine,
1 cupsoy
sauce
mixed
with
1cup
lemon
juice. Marinate
overnight
incovered
dish
in
refrigerator.
Letair
on rack
2ominutes
before
placing
onPam
sprayed
grill.
Smoke
25minutes.
sMoKED SPARE/BACK
RIBS: peel
off
tough
layer
ofskin
onback
side.Ruball
surfaces
withseasoning.
Place
ribs
in
center
of grid
above
drip
panandsmoke approximately
1 112hours
or until
meats
pulls
away
frombone. Baste
with
barbecue
sauce
during
last30
minutes.
cHlcKEN MARINADE: Combine
1t2cup
soy sauce,114cup
vegetable
oll, 114cup red winevinegar,
1 teaspoon
oregano,
.l/2
teaspoon
sweet
basil,
1/2
teaspoon
garlic
powder
with
parsley,
1/4teaspoon
pepper. Pour overchicken
oieces
in nonmetal
dish. Cover
andrefrigerate
overnight,
turning
occasionally.
Usemarinade
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)inanelectric
blender,
cover,
process
athighspeed
1minute
oruntil
mixture
is
verysmooth.
Stir
in
114
cup
bottle
gravy
coloring
(Kitchen
Bouqet
andGravy
Master)
and
2teaspoons
Beau
Monde
seasoning
(or
substitute
1
teasooon
MSG
and
1
teaspoon
seasoned
salt).
Allow
meat
to
stand
in
marinade
atroom
temperature
for
2 hours
orrefrigerate
up
to24hours
ina covered
dish. Bring
meat
to room
temperature
before
cooking.
SHISH
KABOBMARINADE:
Mix
l cupsoysauce,
112cup
brownsugar,
l12cup
vinegar,
1l2cup
pineapple
juice'2
teaspoons
sal1,
ll2teaspoon
garlic
powder
and
bring
toa boil.Marinate
beef
inmixture
a minimum
of4 hours' r

ca-
Side
Fire
Box
l"
- n'Y,ii
r"ra=i?
\:::a- qyr
Water
Pan
Smokin' Temperature
on
Meat
Thermometet
Beef
Roasts,
Beef
Brisket
Lamb
Roasts,
Venison
Large
cuts
of
Game
Pork
Roasts
Pork/
Beef
Bibs
Pork
Chops
Sausage
Links
Ham.
Fresh
Ham,
Cooked
Chicken
(CutuP
orsplit)
Chicken
(Whole)
Turkey
(Unstuffed)
Fish,
small
whole
Fish,
filets,
steak
Duck
Small
game
birds
3-4lbs
5-7lbs.
7-9lbs.
3-4lbs.
5-8lbs
Fullgrill
Fullgrill
Fullgrill
10
lbs.
All
sizes
1-4
fryers,
cut
uP
orsPIit
1
-4
fryers
8
- 12lbs.
Fullgrill
Fullgrill
3-5lbs.
Fullgrill
1
- 1r/zhours
13lq-2llzhours
21
lz- 31lz hours
13lq
- 21lz
hours
2rlz
- 3hours
11/z
- 2hours
3/,a
- 1
1/q
hou
r
2
- 23lq
hours
3
- 4
hours
'1
1/z-2hours
1
- 1rlqhours
11lq
- 11lz
hour
13lq
- 21
lz
hours
1/z
- 3/q
hours
1/+
-1lz
hours
1
- l3/q
hours
3/q
- I hour
l40o
rare
160"
medium
170"
well
done
170"
170"
Meat
pulls
lrom
bone
Meat
pulls
from
bone
170"
forfresh
sausage
1
70"
1
30"
180'/
legmoves
easilY
in
joint
180'/
legmoves
easilY
in
;oint
180"
/legmoves
easilY
in
joint
Flakes
with
fork
Flakes
with
fork
180'/leg
moves
easilY
in
joint
180'/
legmoves
easilY
in
joint
4
- 5hours
5
- 6hours
7-10hours
5
- 6hours
7
- 8
hours
4
- 6hours
4
- 6hours
4
- 5
hours
7
- 8
hours
3
- 4hours
4
- 5hours
5
- 6hours
7
- 8hours
2
- 3hours
1
- 3hours
5
- 6
hours
4
- 5
hours
INIIEONTANT SAFETY WARN INGS
READALLSAFETYWARNINGSANDINSTRUGTIoNSCAREFULLY
. Use
caution
when
assembling
and
operating
your
grill
to
avoid
scrapes
orcuts
from
sharP
edges.
. Do
not
use
gasoline,
kerosene
or
alcohol
for
lighting
charcoal
Use
of
any
of
these
orsimilar
products
could
cause
an
explosion
possibly
leading
tosevere
bodily
injury
. Keep
children
&
pets
away
lrom
grill Supervision
is
necessary
and
donot
leave
grill
unattended
when
inuse 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
caullon'
. Never
move
grill
when
itis
in
use
or
when
it
contains
hot
coals
or
ashes.
. Do
not
place
grill
near
flammable
liquids,
gases
0rwnere
f
lammable
vapors
may
be
Presenl
. Use
caution
since
{lames
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
atemperature
of
400
F.Do
not
allow
charc0al
and/or
wood
to
rest
on
the
walls
of
grill.
Doing
so
will
greatly
BEFORE
ASSEMBLING
AND
OPERATING
YOUR
GRILL
. Always
wear
oven
mitts
to
protect
hands
from
burns
Avoid
touching
hot
surfaces.
. When
opening
lid,
make
sure
itis
pushed
allthe
way
back
so
it
rests
against
the
lid
support
brackets.
Use
extreme
caution
as
hood
could
fallbackto
a
closed
position
and
cause
bodily
inlury
. Close
lidand
all
dampers
to
help
suffocate
flame.
.Always
hold
an
open
lidfrom
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
yourselfand
property.
Carefully
place
remaining
coals
andashes
in
anoncombustible
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
0rmlcrowave;
keep
raw
meats
separate
from
other
foods;
wash
everything
that
contacts
raw
meats;
cook
thoroughly;
and
refrigerate
leftovers
immediately,
Cook
meats
medium
towell
done
rE THESE
WABNINGS
APPLY
ALSO
TO
THE
"SIDE
FIRE
BOX"

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ORDER
VISIT:
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or
GALL:
912-638
-4724
or
FAX:
912-638-2580
Or
MAIL:
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Box
30864
Sealsland,
GA
31561
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q
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at:
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ease,. ..
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Ef
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cover#4B4Bfitschar-GrillerwirhasideFireBoxorsideShetves...$1g.gg
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rill.
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(contrnued
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