Charmate Colt 40 User manual

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5365-05/22
A three-in-one design that allows you to smoke, roast
or BBQ. Smoke enough food to feed a crowd on two
400mm diameter chrome-plated steel cooking racks or
built-in hanger and hooks
Heavy-duty lid-mounted temperature gauge
Temperature probe ports for easy, airtight
temperature checking
Removable water bowl to add moisture and improve
temp control
Cool-touch, easy-grip handles
Large capacity removable charcoal basket makes
clean-up easy
Crafted out of porcelain enamel for durability
FOR OUTDOOR USE ONLY
DO NOT OPERATE THIS APPLIANCE BEFORE READING THE INSTRUCTION BOOKLET
DO NOT PLACE ARTICLES ON OR AGAINST THIS APPLIANCE
DO NOT STORE CHEMICALS OR FLAMMABLE MATERIALS OR SPRAY AEROSOLS NEAR THIS APPLIANCE
DO NOT OPERATE THE APPLIANCE INDOORS
DO NOT OPERATE IN AN ENCLOSED AREA. ACCESSIBLE PARTS MAY BE VERY HOT. KEEP YOUNG CHILDREN AWAY.
MINIMUM CLEARANCES FROM COMBUSTIBLE MATERIALS: 3 METRES
Important: Retain these instructions for future use.
is a registered trademark of: Sitro Group Australia Pty Ltd - www.sitro.com.au & Aber Living, Hamilton, N.Z - www.charmate.co.nz
Colt 40
Smoker & BBQ
Model No. CM160-375

2
Important Safety Warnings
We want you to assemble and use your Charmate
Smoker & BBQ as safely as possible.
When you see this safety alert symbol please
pay particular attention to the information
which follows it.
Read all safety warnings and instructions carefully
before assembling and operating the Smoker & BBQ.
Warning
• Only use this Smoker & BBQ on a hard, level, non-
combustible, stable surface. Never use on a wooden
surface.
• Always use a drip pan/ash guard under Smoker
& BBQ to protect surface from heat damage and/
or discolouration and to catch ashes, embers and
drippings. Place a thin layer of water in drip pan/ash
guard to help extinguish falling ashes and embers.
• A clearance of at least 3 meters between the smoker
and any combustible material (bushes, trees, wooden
decks, wooden fences, buildings, etc.) or construction
should be maintained at all times when Smoker & BBQ
is in use.
• Do not place Smoker & BBQ under a roof overhang or
other enclosed area.
• For outdoor use only. Do not operate Smoker & BBQ
indoors or in an enclosed area.
• Water bowl should always be used when smoking.
Do not allow liquid in water bowl to completely
evaporate. Check water bowl every 2 hours and add
water if level is low (a sizzling should may indicate a
need for water). Follow instructions in “Adding Water
or Wood during Cooking” section of this manual.
• Always keep water in the water bowl even after food
is removed from Smoker. Water will evaporate and
grease in water bowl can catch on re.
• Do not move Smoker & BBQ when water bowl contains
hot liquids and while it is in use.
• Do not leave Smoker & BBQ unattended when in use.
• Do not store or use Smoker near ammable liquids,
gases or where ammable vapours may be present.
• We do not recommend the use of lighting uid. If
you choose to use charcoal lighting uid, only use
lighting uid approved for lighting charcoal. Carefully
read instructions on the charcoal lighting uid and
charcoal prior to use.
• Do not use ammable liquid to light charcoal. Use can
cause an explosion possibly leading to severe bodily
injury.
• Never add charcoal lighting uid to hot or even warm
charcoal.
• Do not use self-starting charcoal. Use only high grade
plain charcoal or charcoal/wood mixture.
• During grilling, grease from meat may drip into
the charcoal and cause a grease re. If this should
happen, replace dome lid to suocate the ame. Do
not use water to extinguish grease res.
• Use caution since ames can are-up when fresh air
suddenly comes in contact with re. When opening
the dome lid, keep hands, face and body safe from
hot steam and ame are-ups. Remove the dome lid
by tilting it toward you to allow heat and steam to
escape away from your face.
• Use caution when assembling and operating your
Smoker & BBQ to avoid scrapes or cuts from sharp
edges of metal parts.
• Check support brackets to make sure they are secure
and notches are upright before each use.
• Place Smoker & BBQ in an area where children and
pets cannot come into contact with unit. Close
supervision is necessary when Smoker & BBQ is in
use.

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WARNING
• Use caution and common sense when using your Smoker & Grill.
• Failure to adhere to the safety warnings and guidelines in this manual could result in bodily injury or property
damage.
• Please keep this manual for future reference.
• Use caution when lifting or moving Smoker & BBQ to
prevent strains and back injuries.
• In windy weather, place Smoker & BBQ in an outdoor
area that is protected from the wind.
• Do not wear loose clothing or allow hair to hang
freely while using Smoker & BBQ.
• Use caution when reaching into or under Smoker &
BBQ. Always wear oven mitts or gloves to protect
your hands from burns. Avoid touching hot surfaces.
• We advise that a re extinguisher be on hand. Refer
to your local authority to determine proper size and
type of re extinguisher.
• Any accessory attachments not included with this
unit are not recommended and may lead to personal
injury or property damage.
• Never leave coals and ashes in Smoker & BBQ
unattended.
• Before Smoker & BBQ can be left unattended,
remaining coals and ashes must be removed from
Smoker & Grill. Use caution to protect yourself and
property. Place remaining coals and ashes in a non-
combustible metal container and completely saturate
with water. Allow coals and water to remain in metal
container 24 hours prior to disposing.
• Extinguished coals and ashes should be placed a
safe distance from all structures and combustible
materials.
• With a garden hose, completely wet the surface
beneath and around Smoker & BBQ to extinguish any
ashes, coals or embers which may have fallen during
the cooking or cleaning process.
• Store the Smoker & BBQ out of reach of children,
indoors in a dry location when not in use.
• Do not attempt to service Smoker & BBQ other than
normal maintenance as explained in “After-Use Safety
and Care & Maintenance” sections of this manual.
• Properly dispose of all packaging material.

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A. M6x12
Qty. x9
B. M6
Qty. x3
ASSEMBLY INSTRUCTIONS
For Easiest Assembly:
• To avoid losing any small components or hardware,
assemble your product on a hard level surface that
does not have cracks or openings. You may wish to lay
down a blanket or similar, to avoid possible damage to
the nish during assembly.
• Clear an area large enough to layout all components
and hardware.
• Great care has been taken during production to remove
sharp edges but you should handle all components
with care to avoid injury.
• Check you have all components before beginning.
• When applicable, tighten all hardware connections by
hand rst. Once the step is completed go back and fully
tighten all hardware.
• Follow all steps in order to properly assemble your
product.
Typical assembly: approximately ½ hour.
Tools Needed:
• Phillips Head Screwdriver
• Adjustable Spanner
Exploded View
No. Description Qty
1 Dome Lid 1
2 Hanging Hooks 5
3 Cooking Racks 2
4 Upper Body 1
5 Water Bowl 1
6 Middle Body 1
7 Charcoal Basket 1
8 Lower Body 1
9 Legs 3
10 Lower Brackets 3
Parts List
Hardware
1
2
3
4
5
6
7
9
10
8

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STEP 1
To attach the Legs (9) to the Lower Body (8). Align one Lower Bracket (10) to the holes on the inside of the Lower
Body. Align the Leg to the same holes on the outside of the Lower Body. Insert one M6 Bolt (A) through the top hole
as shown below and hand tighten an M6 Nut (B) on the inside. Insert the two remaining bolts into the two lower
holes to fully secure the Leg. Repeat for remaining Legs. Place on a at surface and check the alignment. Fully tighten
all the nuts.
STEP 2
Assemble as per diagram.
ASSEMBLY INSTRUCTIONS

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WARNING
• Always allow Smoker & BBQ and all components to cool completely before handling.
• Never leave coals and ashes in Smoker & BBQ unattended.
• Before Grill can be left unattended, remaining coals and ashes must be removed from Smoker & Grill. Use
caution to protect yourself and property. Place remaining coals and ashes in a non-combustible metal
container and completely saturate with water. Allow coals and water to remain in metal container 24 hours
prior to disposing.
• With a garden hose, completely wet surface beneath and around the Smoker & BBQ to extinguish any ashes,
coals or embers which may have fallen during the cooking or cleaning process.
• Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
• Cover and store Smoker & BBQ in a protected area, out of reach of children.
SAFETY, CARE AND MAINTENANCE
CARE AND MAINTENANCE
• Wash cooking racks, water and charcoal pans with
hot soapy water, rinse well and dry. Lightly coat
cooking racks with vegetable oil or spray to prevent
food sticking and prolong the life of the grill.
• Clean inside and outside of Smoker & BBQ by wiping
o with a damp cloth. After cleaning, apply a light
coat of vegetable oil or vegetable cooking spray to
the interior surface of the dome lid, smoker body,
cooking racks and water bowl. This simple process
will help reduce interior rusting. Do not apply oil to
the charcoal pan.
Note: Smoke will accumulate and leave a residue in
the dome lid of your unit that may drip onto food
AFTER-USE SAFETY
during cooking. To minimize accumulation of residue,
wipe o dome lid after each use.
• If rust appears on the exterior surface of your Smoker
& Grill, clean and bu the aected area with steel
wool or ne grit emery cloth. Touch-up with a good
high-temperature resistant paint.
• Never apply paint to the interior surface. Rust spots
on the interior surface can be bued, cleaned, then
lightly coated with vegetable oil or vegetable cooking
spray to minimize rusting.
• Always keep your Smoker & BBQ covered when not in
use to protect against excessive rusting.
DO NOT OVER CLEAN, AS THIS CAN CAUSE DAMAGE TO THE
SURFACE OF THE METAL AND CAN VOID THE WARRANTY
WARNING
Place the Smoker & BBQ outdoors on a hard, level and non-combustible surface away from roof overhangs or
any combustible material. Never use on wooden or other surfaces that could burn. Place the Smoker & BBQ away
from open windows or doors to prevent smoke from entering your house. In windy weather, place the Smoker
& BBQ in an outdoor area that is protected from the wind. Read all safety warnings and instructions carefully
before operating your Smoker & Grill.
The water in water bowl will be extremely hot. When lifting Upper Body from Middle Body, use extreme caution
and make sure the water bowl is securely in place on the three lower support brackets. Keep legs and feet out
from under the Lower Body to avoid being scalded by hot liquids spilling from water bowl. Be extremely careful
not to tilt or jar the Smoker & BBQ so that hot water does not spill out of water bowl.

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OPERATING INSTRUCTIONS
FIRST USE
Ensure all labels, packaging and protective lms have
been removed from the Smoker & BBQ.
We recommend pre-seasoning the Colt before use to
remove any manufacturing residue.
1. Wipe down the cooking surfaces on the interior
surfaces including racks and grates with vegetable
cooking oil and light the Colt as per lighting
instructions. Run the BBQ at approximately 150°C
(300°F) for 2 hours then allow to cool completely
before cooking.
LIGHTING YOUR SMOKER & BBQ
Always use high-quality charcoal.
1. Place the Charcoal Basket in the Lower Body.
2. Layer unlit charcoal around the outside edge of the
Charcoal Basket, leaving a hole in the centre. Half ll
a Charmate Chimney Starter with more charcoal and
light using a relighter or newspaper. Directions for
use can be found with the Chimney Starter.
3. When the charcoal has ashed over, carefully pour the
lit charcoal into the centre of the Charcoal Basket.
4. If you do not use a Chimney Starter, place a few
relighters directly onto the Charcoal Basket and light
them. Pile charcoal directly onto the lit relighters.
5. Allow to ash over. This may take up to 30 minutes.
6. Ensure all the vents are fully open when starting the
Smoker & BBQ. Once the target temperature is almost
reached, incrementally close o the vents until the
desired temperature is achieved. Further adjust as
needed.
A full charcoal basket should last for around 6-10 hours at
110°C (225°F) for the Colt 48 and 6-8 hours for the Colt 40.
CONTROLLING TEMPERATURE
The water bowl will help to maintain lower temperatures
and works as a barrier to disperse heat. To obtain higher
temperatures do not use the water bowl.
To achieve a higher temperature, open the vents. To
reduce the temperature, slowly close one lower vent at a
time and monitor the temperature drop.
ADDING WATER DURING COOKING
Water is used to give additional temperature control
and add moisture to the cook. Follow the instructions
and cautions below to avoid injury while adding water.
1. Wearing heat resistant gloves, open the Middle Body
door to access the Water Bowl. Use a mug with warm
water and pour carefully into the bowl. Be careful
of hot steam that will arise from a hot empty water
pan. Avoid pouring water directly onto charcoal.

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COOKING INSTRUCTIONS
GRILL/ROAST
Roasting can be done with one or two Body sections.
1. After lighting, place the Middle Body on top of the
Lower Body and tighten the latches.
2. Roasting and grilling requires a hotter temperature,
so it is not necessary to add water to the water bowl.
An empty water bowl is useful to collect drippings
from the roast or BBQ. Lining the water bowl with
aluminium foil will make clean-up even easier. If you
do choose to use the water bowl for temperature
control, place it in now and ll with warm water.
2. Add the Middle Body cooking rack and close the lid.
3. The ideal grilling/roasting temperature is
between 160-205°C (320-400°F). When the desired
temperature is reached, place food on the cooking
rack. This will allow smoke and heat to circulate
evenly around the food.
4. Wood chunks can be added through the door
using long handled tongs to carefully place
avouring wood directly on top of hot charcoal.
Refer to “Flavouring Wood” section overleaf for the
recommendations.
5. Allow the food to cook. If Roasting, avoid lifting the
lid often to check food. Monitor the temperature
of the unit with the Temperature Gauge and use
a temperature probe to monitor the internal
temperature of the food.
6. After cooking, allow Smoker & BBQ to cool
completely then follow instructions in the
“Maintenance” section of this manual.
SMOKING
1. After lighting, place the Middle Body on top of the
Lower Body and tighten the latches. If using the
optional water bowl, place it in now. Carefully, ll the
water bowl with warm water (or marinade) to 2.5cm
below the rim. Do not over ll or allow the water to
overow.
2. Place the Upper body on top and tighten the latches.
3. If using a cooking rack, place it on the upper support
brackets and close the lid.
4. The ideal smoking temperature is between 110-
149°C (225-300°F). When the desired temperature is
reached, place food on the cooking racks in a single
layer with space between each piece. This will allow
smoke and moist heat to circulate evenly around
all pieces of food. Alternatively, use the hanger and
hooks at the top of the Smoker, these are ideal for
hanging sh, ribs or sausages.
5. Wood chunks can be added through the bottom
door using long handled tongs to carefully place
avouring wood directly on top of hot charcoal. We
recommend waiting until the wood starts producing
a light blue/clear smoke before placing food into the
Smoker. Dark or thick smoke can produce a less than
desirable avour to your food. Refer to “Flavouring
Wood” section overleaf for the recommendations.
6. After 3 to 4 hours of cooking, check water level and
refer to “Adding Water or Wood during Cooking”
section of this manual.
7. Avoid lifting the lid often to check food. Monitor the
temperature of the unit with the Temperature Gauge
and use a temperature probe to monitor the internal
temperature of the food.
8. After cooking, allow Smoker & BBQ to cool completely
then follow instructions in the “Maintenance” section
of this manual.

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PORTABLE BBQ
For a compact portable BBQ, the Dome Lid and Lower
Body are easy to transport.
1. After lighting, place a cooking rack on the Lower
Body.
2. To avoid are-ups, wait until no ames come from
the charcoal. Place the food on the cooking rack in a
single layer with space between each piece.
3. To cook at a lower temperature, use the oset
method of moving the charcoal to one side of the
Charcoal Basket and putting the food on the
opposite side.
4. For best results, the Dome Lid should be placed on
the Lower Body when grilling food.
5. Always use a meat thermometer to ensure food is
fully cooked before removing from Smoker & Grill.
6. After cooking, allow Smoker & BBQ to cool
completely then follow instructions in the
“Maintenance” section of this manual. Never
transport a hot portable BBQ.
WARNING
When grilling, dripping from meat may cause ame
are-ups. Use extreme caution when removing the
dome lid. Do not use water to extinguish a grease re.
SMOKE
GRILL &
ROAST
PORTABLE
BBQ

10
For a more robust smoke avour while using charcoal
briquettes or lump charcoal, try adding wood chunks.
Wood chunks are available in a variety of natural
avours and can be used alone or in addition to charcoal.
As a general rule, any hardwood that bears a fruit or nut
is suitable for cooking. However, dierent woods have
very dierent tastes.
Experiment with dierent woods to determine your
personal favourite, and always use wellseasoned
wood. Green or fresh-cut wood can turn food black, and
tastes bitter.
We recommend 1 - 2 chunks of wood for every 4 hours of
cook time.
Our Recommendations:
Chicken Alder, Apple, Pear, Cherry, Hickory, Pecan,
Pohutukawa, Oak, Wine Oak
Beef Apple, Cherry, Pear, Hickory, Mesquite,
Manuka, Oak, Wine Oak
Pork Apple, Pear, Cherry, Hickory, Pecan,
Manuka, Pohutukawa, Oak, Wine Oak
Lamb Cherry, Apple, Pecan, Manuka, Oak
Veal Apple, Hickory, Manuka, Oak, Grapevines
Seafood Oak, Pohutukawa, Manuka, Pecan, Apple
Vegetables Apple, Cherry, Pecan, Mesquite
FLAVOURING WOOD SMOKING TEMPERATURES
Brisket......................... 110ºC/225ºF (1.5 hrs per .5kg)
Pork Shoulder..............110ºC/225ºF (1.5 hrs per .5kg)
Whole Chicken.............120ºC/250ºF (4 hrs – depending on
chicken size)
Chicken Thighs ............120ºC/250ºF (1.5 hrs)
Spare Ribs.....................110ºC/225ºF (6 hrs)
Baby Back Ribs............110ºC/225ºF (5 hrs)
Potatoes........................110ºC/225ºF (2.5 hrs)
COOKED INTERNAL
TEMPERATURES
Brisket (to pull) ......................90ºC/195ºF
Brisket (to slice).....................82ºC/180ºF
Pork Shoulder (to pull)..........88ºC/190ºF
Pork Shoulder (to slice) ........80ºC/175ºF
Whole Chicken........................76ºC/170ºF
Chicken Thighs ......................76ºC/170ºF
Spare Ribs................................78ºC/172ºF
Baby Back Ribs.......................75ºC/168ºF

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COOKING TIPS
• During the smoking process, avoid the temptation to
lift the Dome Lid to check food. Lifting the Dome Lid
allows heat to escape, making additional cooking time
necessary.
• Always use a meat thermometer to determine if food
is done. Many variables (outside cooking temperature,
amount of charcoal, the number of times the dome
lid is removed, proximity of food to heat source, etc)
will aect actual cooking times. When using a meat
thermometer, place probe mid-way into the thickest
part of the meat, making sure that it does not touch
any fat or bone.
• Food safety is a very important part of enjoying the
outdoor cooking experience. To keep food safe from
harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot
soapy water before and after handling raw meat.
Separate: Separate raw meats from ready-to-eat foods
to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill
bacteria. Use a thermometer to ensure proper internal
food temperatures.
Chill: Refrigerate prepared foods and leftovers
promptly.
For further Food Safe information, go to New Zealand
Food Standards website: www.mpi.govt.nz/food-
safety/food-safety-for-consumers.

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Aber Living warrants the purchaser of this product against defects in workmanship and material, for a period of up to
5 years from the date of purchase for the porcelain coated Dome Lid, Upper Body, Middle Body and Lower Body. All
remaining parts have a 2 year warranty. The warranty is non-transferable and becomes void if used for commercial or
rental purposes.
Warranty and purchase receipt of this product are to be retained as proof of purchase and must be presented if
making a claim under the terms of the Aber Living Warranty. Repairs under warranty are free of charge, provided the
product is delivered to our Service Department or Authorised Service Agent and freight charges both ways are paid by
the owner. No liability will be accepted for any loss of damage in transit.
Aber Living reserves the rights to replace or repair the product within the warranty period. Warranty does not apply
to any defect, deterioration, loss, injury or damage occasioned by or as a result of the misuse or abuse, negligent
handling or if the product has not been installed and used in accordance with the instructions. The warranty is void if
there is evidence of the product being tampered with by unauthorised persons.
If the product includes one or a number of accessories, only the defective accessory or part will be replaced.
In the event of Aber Living choosing to replace the product, the warranty will expire at the original date, i.e. 5 years
from the original purchase date.
Where this product contains information from an overseas country, nothing in that information is intended to limit any
condition, guarantee, right or remedy which may be available under the Consumer Guarantees Act 1993, except to the
extent permitted by that Act.
Approved for Outdoor Use Only.
For service, spare parts or product information in New Zealand, please call Aber Living on the Customer Service Line -
0800 161 161. www.aberliving.co.nz
YOUR PURCHASE RECORD (please complete)
Date of Purcase___________________________________________________________________
Model Number____________________________________________________________________
Serial Number (if applicable)_________________________________________________________
Purchased from____________________________________________________________________
5 YEAR
LIMITED WARRANTY
is a registered trademark of: Sitro Group Australia Pty Ltd - www.sitro.com.au & Aber Living, Hamilton, N.Z - www.charmate.co.nz