Coleman 84-3140-6 User manual

THIS MANUAL MUST REMAIN WITH THE PRODUCT AT ALL TIMES
THIS BARBECUE IS FOR OUTDOOR USE ONLY
THIS MANUAL DOES NOT REPLACE
THE COLEMAN®SAFE USE AND CARE MANUAL.
Manual Revision #: 07242017 AT
CHARCOAL
GRILL COOKING
MAINTENANCE TOOLS REQUIRED:
Long handle grill brush, scouring pad, paper towels, grill cover, scraper, heat resistant ash removal
container
COOKING TOOLS REQUIRED:
Vegetable cooking spray, meat thermometer, long handle cooking tools and grilling gloves
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TABLE OF CONTENTS
Danger 3
Safe Usage 3
Lighting Instructions 4
Burner Flame Check 5
How Much Charcoal Is Required 6
Adding Charcoal During Cooking 6
Putting Out the Fire 6
Operating Instructions 7
Ash Removal 8
Maintanence and Storage 9
Cooking Tips 10
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• Burning charcoal gives o carbon monoxide. Do not burn charcoal inside homes, garages, tents, vehicles or
any enclosed areas.
• Keep children and pets away from the Dual Fuel when operating.
• Never leave the Dual Fuel unattended while in use.
• Minimum clearance to adjacent combustible materials: Minimum of 36˝ (91.44 cm) from furthest protruding
edge on all sides of the Dual Fuel barbecue.
• Keep the Dual Fuel on a secure, level surface at all times.
• Do not operate the Dual Fuel under any overhead construction, such as roof coverings, carports, awnings
or overhang.
• Do not move the Dual Fuel when hot or in operation.
• Do not locate in windy settings. High winds adversely aect cooking performance.
• Do not use gasoline, alcohol, lighter fluid, or other highly volatile fluids to ignite charcoal.
• Do not remove ashes from the ash collection until charcoal is completely extinguished and cooled.
• Keep the lid closed during the preheat period, with vents fully opened.
• Never touch the cooking grate, charcoal grate, the charcoal, ash catcher, or the exterior of the barbecue or
kettle lid during or after use.
• Only put charcoal on the charcoal grate. Do not place charcoal directly into the fire bowl, ash catcher,
directly on the burner, or on the cooking grate.
• Barbecue mitts should always be worn while cooking, adjusting air vents, adding charcoal, and handling the
lid. Use proper barbecue tools, with long, heat-resistant handles.
• Do not use water to control flare-ups or to extinguish charcoal, as it may damage the porcelain finish. Close
air vents and replace the lid to extinguish charcoal.
• To control flare-ups, slightly close the vents. To completely extinguish fire, close all vents and lid completely.
• Do not remove ashes from ash catcher until all charcoal is completely burned out and fully extinguished.
Allow ample time to cool
DANGER
SAFE USAGE

C
OPENED CLOSED
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1. Open the lid. Remove cooking grate. Ensure the
charcoal grate is in position.
2. Open all air vents before building the fire.
Charcoal requires oxygen to burn, so be sure
nothing blocks the vents.
3. Arrange the charcoal onto the charcoal grate in
an even layer, or pile the charcoal in the middle
of the grate, if both direct and indirect cooking is
needed.
4. Re-position the cooking grate.
5. Turn gas supply on at least one turn, slowly.
WARNING
Do not use any flammable liquids such as lighting fluids, gasoline, any accelerants or electric
charcoal starter, any other form of self-lighting charcoal at any time, including when manually
lighting. Failure to follow this instruction may cause serious bodily injury or death.
THIS PRODUCT LIGHTS WITH GAS ONLY.
The Instastart™ Charcoal Ignition Burner uses a gas ignition system to take the
hassle out of lighting charcoal briquettes.
LIGHTING INSTRUCTIONS
6. Press in and turn your charcoal ignition burner to
the ON position.
7. Press your Instastart™ ignition button and
charcoal lighting burner will light, starting the
charcoal for you.
8. After charcoal has ignited (approximately 5
minutes), press in and turn the gas ignition
burner to the OFF position.
NOTE:
If using BOTH the GAS BARBECUE and the
CHARCOAL COOKOUT at the same time, turn
off the gas source AFTER you have completed
cooking on the Revolution™ gas barbecue.
If ONLY using the Charcoal COOKOUT turn the
gas source OFF after turning the charcoal ignition
burner OFF.
9. Close lid and allow the charcoal to burn.
10. You can begin cooking when briquettes have a
light coating of gray ash (approximately 15-20
minutes).
11. Consult your recipe for recommended cooking
times. Use a temperature probe to check
doneness.
WARNING
Do not lean over open barbecue while
lighting.
A
D
B
OPENED CLOSED

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ALWAYS do a visual check of charcoal lighting burner. If you
experience one of the symptom listed below, follow the burner
cleaning procedure (p. 13 Coleman®Safe Use and Care Manual) or
reset the regulator flow limiting device (p. 4 and 6 Coleman®Safe
Use and Care Manual):
• The flames do not appear to be uniform throughout the burner tube
• The smell of gas in conjunction with the burner flames appearing yellow
and lazy
• Charcoal is not lighting
WARNING
Spiders and insects are attracted to the smell of gas and often build nests inside burners. At first
sight of yellow, unruly flames, or poorly lit burners, shut down your BBQ and remove and clear
obstructions, like insect webs, from your burners and valve gas jet. See p. 10 of Coleman®Safe Use
and Care Manual for more information on Flash Back Fire.
WARNING
Lighting your burners without first cleaning the venturi tubes, port holes, and interior of your
burners, can lead to a serious Flash-Back fire resulting in property damage and/ or personal injury.
See p. 13 of Coleman®Safe Use and Care Manual for burner cleaning procedure.
WARNING
o Do not hold hand directly above burner when manually lighting.
o Do not lean over open barbecue while lighting.
CAUTION
Flame may be hard to see on a bright day.
BURNER FLAME CHECK

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• Approximately 50 briquettes (1.5 kg / 3.3 lb).
• Charcoal recommendations are approximate. Longer cooking times, cold or windy temperatures will require
that additional charcoal be added to reach and maintain ideal cooking temperatures.
WARNING
Always wear protective gloves. Always use long handled heat resistant tongs for loading additional
charcoal.
1. Open the charcoal lid.
2. Move food to one side of the cooking grate.
3. To access the charcoal grate, lift the hinged portion of the cooking grate.
4. Load approximately 12-20 additional briquettes (390 g - 520 g / 0.86 lb - 1.15 lb) for each additional hour
of cooking required.
ATTENTION
Never leave your barbecue unattended while in use.
HOW MUCH CHARCOAL IS REQUIRED?
ADDING CHARCOAL DURING COOKING
PUTTING OUT THE FIRE
Once cooking is complete, follow these steps to extinguish the fire:
1. Using protective gloves, close the kettle lid.
2. Close all vents.
NOTE:
Assume that it will take at least 1 hour for your charcoal to extinguish and your barbecue to cool down.
There is not an ON or OFF switch for a charcoal fire. Always be cautious about making any assumptions
about when the fire is completely out and completely cool.
WARNING
o Do not store your Dual Fuel until ash and coals are fully extinguished.
o Allow charcoal to burn out before removing to avoid a possible fire.
o Never dump hot coals where they might be stepped on or be a fire hazard.
o Never dump ashes or coal before they are fully extinguished.

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Oxygen is an essential part of building a proper fire, elevating and stabilizing cooking temperatures
and controlling cooking times. The charcoal kettle comes equipped with three air intake controls.
FEATURES LIGHTING & COOKING
During lighting and operation all vents
should be in the OPEN position. More air
increases the burning temperature of the
coals.
SHUT DOWN
Closing the vent either partially or
completely will help to cool down the
coals. Less air decreases the burning
temperature.
Lid Vent
Fire Bowl Vent
Ash Sweep
The Ash Sweep functions as both a
cleaning tool for eliminating ash from the
firebowl, and also an air intake control
while cooking.
OPERATING INSTRUCTIONS

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5. Grasp the ash sweep handle and move back
and forth until most of the ash is swept into the
ash catcher. Use a hand broom for any leftover
residue in the fire bowl.
6. With your heat resistant ash container handy,
remove the ash catcher from its position and
carefully dump all ashes into a heat resistant
container. Allow it to sit for 24 hours.
ASH REMOVAL
1. Ensure that the ash catcher is in position.
2. Ensure that the fire bowl vent is closed.
3. Once you are sure that the ash has cooled, open
the lid and remove the cooking grate.
4. Sweep all ash and debris from the charcoal grate
into the lower fire bowl. Dispose of any larger
pieces of charcoal.
Remove ash catcher, only after the charcoal has been extinguished and allowed to cool.
TIP:
A pile of ash left in the ash catcher can collect moisture and make cleanup a challenge. Clean the ash catcher
after every use.

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MAINTENANCE AND STORAGE
GENERAL MAINTENANCE
ATTENTION
o DO NOT USE ANY ABRASIVE CLEANERS OR STEEL WOOL on cooking or charcoal grate or any
painted, porcelain or stainless steel parts.
o Porcelain enamel components must be handled with additional care. The baked-on enamel finish is
glass-like, and will chip if struck.
FIRE BOWL AND LID
• Use a plastic paint scraper to remove build-up, food residue and ash from inside the kettle fire bowl and lid.
• If necessary, wash the interior and exterior of the kettle lid and fire bowl with a warm detergent and water
solution. Always rinse and dry thoroughly before re-installing parts.
• Spray a light coating of vegetable cooking spray on the interior surfaces of your kettle for added protection,
only when cool.
ASH CATCHER
• Always wait for ash and grease to cool before removing the ash catcher and dumping in a non-combustible
container.
• Wash the ash catcher with soap and water, rinse and dry thoroughly before replacing.
COOKING GRATE
• Always perform a burn-o and clean-up with your brass grill brush, at the START of your cooking session,
during preheat. Leftover oil on your cooking grate will help to protect it in between cooking sessions.
• If necessary, wash cooking grate with soap and water. Do not immerse grate in water.
• Rinse and dry thoroughly with a towel.
STORAGE
• Once all surfaces are clean and dry, cover your kettle with a full length cover to protect surfaces from dirt
and moisture. If storing for long periods, it is recommended to remove the cooking grate and charcoal
grates and store in a dry place.
• If storing your barbecue in a garage or on a concrete floor, it is recommended to place a large piece of
cardboard underneath the barbecue to protect from moisture.
• Always store charcoal in a cool, dry place.

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COOKING TIPS
• All vents must remain OPEN during lighting and cooking.
• Meat thermometers help you make sure that meats are cooked to the desired temperature.
• Prevent food from sticking and protect your grates from moisture by spreading vegetable oil or shortening
on a COLD, UNLIT cooking grate.
• Trimming fat from meat helps to avoid flare-ups and makes for healthier food.
• Apply sauces at the end of the cooking.
• Leave space around each food item on the grate to allow for even cooking and smoke penetration.
• Turn meat just once on the grill. For steaks, turn them when the juices start to bubble on the uncooked side.
The clearer the juice, the more well-done the meat.
• Avoid cross contamination. Use separate trays for uncooked and cooked food.
• Brush the grilling surface (once it’s cooled) with a wired brush to remove any stuck on food.
• If the charcoal is damp or wet, we recommend discarding it, as the performance will be drastically reduced.
NOTE:
Assume that it will take at least 1 hour for your charcoal to extinguish and your barbecue to cool down.
There is not an ON or OFF switch for a charcoal fire. Always be cautious about making any assumptions
about when the fire is completely out and completely cool.
WARNING
For your families safety, do not attempt to light the kettle until you have reviewed this manual.
WARNING
Lid, lid handle and fire bowl may be hot to the touch. Always wear protective, heat resistant grilling gloves
while using your barbecue.