Meco 4100 Series User manual

READ AND FOLLOW INSTRUCTIONS CAREFULLY BEFORE ASSEMBLY OR USE. FAILURE
TO FOLLOW THESE INSTRUCTIONS COULD RESULT IN DEATH, SERIOUS BODILY INJURY
AND/OR PROPERTY LOSS.
FOR OUTDOOR HOUSEHOLD USE ONLY. NOT FOR COMMERCIAL USE.
THESE INSTRUCTIONS MUST BE KEPT WITH THE CONSUMER AND RETAINED FOR
FUTURE USE.
BARBECUE GRILL
© Meco Corporation® 2005 FOR CUSTOMER SERVICE CALL 1-800-251-7558 www.meco.net
OWNER’S MANUAL
SAVE THESE INSTRUCTIONS
MADE IN USA
4100 SERIES

-NOTICE-
MECO CORPORATION STRIVES TO BE A QUALITY SUPPLIER OF CONSUMER PRODUCTS. IF WE OMITTED
ANY PARTS NEEDED FOR ASSEMBLY, OR YOU NEED TROUBLESHOOTING INFORMATION, PLEASE CONTACT
US USING OUR TOLL FREE NUMBER. THANK YOU FOR PURCHASING A MECO®PRODUCT.
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1. Always read the Owner’s Manual before using your
grill and follow specific usage, assembly, and safety
procedures. Contact the grill manufacturer if you
have specific questions about the operation of your
grill.
2. Never use a barbecue grill unless all parts of the unit
are firmly in place and the grill is stable.
3. Never operate your grill near combustible surfaces.
Set up grill in an open area away from buildings, dry
leaves, or brush. Avoid high traffic areas and be
aware of wind blown sparks.
4. DO NOT operate the grill near flammable or
combustible items. Cap lighter fluid and store a
safe distance from the grill.
5. NEVER barbecue in your trailer, tent, house, garage,
or any enclosed area because carbon monoxide may
accumulate and kill you. Use your grill only outdoors
with good air circulation.
6. NEVER USE gasoline, kerosene, or alcohol for
igniting charcoal. These fuels may explode or flash,
resulting in serious burns.
7. DO NOT USE “Instant Lighting Charcoal”.
8. Wear clothing that does not have hanging shirt tails,
frills or apron strings, and use flame retardant mitts
when adjusting hot vents.
9. Lighter fluid should be capped immediately and
placed a safe distance from the grill.
10. Once the barbecue grill has been lit, do not touch
the charcoal briquettes/wood chunks to see if they
are hot. Do not close Hood until ready to cook.
11. Never leave a grill unattended once it is lit.
12. Never attempt to move a hot grill.
13. Keep small children away from a hot grill to avoid
burns.
14. Do not allow anyone to conduct any activities
around the grill when the grill is in use, or
immediately following its use. The grill body is hot
during use and will remain hot for a period of time
following its use.
15. NEVER add lighter fluid to existing hot or warm
coals. Flare-ups can occur.
16. Open the hood carefully when cooking; the hot air
and steam can burn.
17. To put out flare-ups, adjust the vents to lower the
temperature. If you must douse the flames with a
light spritz of water, first remove the food from the
grill.
1-(800)-251-7558
8 am - 6 pm E.S.T Mon. - Fri.
1-(423)-639-1171 (TELEPHONE)
1-(423)-639-1055 (FAX)
CONSUMER SERVICE DEPARTMENT
MECO CORPORATION®
1500 INDUSTRIAL ROAD
GREENEVILLE, TN. 37745 USA
www.meco.net
SAFETY WARNINGS
WARNING! FAILURE TO FOLLOW THESE SAFETY RULES MAY RESULT IN
SERIOUS INJURY OR PROPERTY LOSS. READ AND FOLLOW INSTRUCTIONS
CAREFULLY BEFORE USING GRILL.
IMPORTANT SAFEGUARDS
Following is a list of Important Safeguards to guide you through the grilling process for a successful and safe
barbecue. It is important to remember, anytime you work with fire, there is a chance of getting burned; so take
precautions! Common sense and planning will prevent injuries. These tips are not intended to be an exhaustive
treatment of the subject, and should not be interpreted as precluding other procedures which would enhance safe
barbecue grill operations.

18. Use baking soda to control a grease fire and have a
fire extinguisher handy. A bucket of sand or a
garden hose should be near if you do not have a
commercial extinguisher
19. Use long-handled barbecue utensils to avoid burns
and splatters.
20. DO NOT use appliance for other than intended use.
21. Should electrically operated accessories (i.e.
rotisseries, etc.) be used, be sure they are properly
grounded in accordance with local codes. Electrical
cords should be placed away from walkways.
22. As an alternative to lighter fluid, use an electric,
metal chimney, or other starter specifically
made for lighting charcoal briquettes or wood
chunks. After unplugging, remove a hot electric
starter cautiously and be careful where you put it.
Always allow starter to cool completely before
storing.
23. Never use an electric starter in the rain and/or when
standing on wet ground.
24. Allow coals to burn out completely and let the ashes
cool for 48 hours before disposing of them.
25. Dispose of cold ashes by wrapping them in
heavy duty aluminum foil and putting them in a
non-combustible container. Be sure there are no
other combustible materials in or near the container.
26. If you must dispose of the ashes in less time than it
takes for them to completely cool, remove the ashes
from the grill keeping them in heavy duty foil and
soak them completely with water before disposing in
a non-combustible container.
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FEATURES THAT MAKE YOUR MECO®GRILL OUTSTANDING
Ash Pan...
The Ash Pan prevents bottom burn out. The Ash Pan helps reflect heat. It is
also long lasting and lifts out for easy cleaning. Simply throw away the ashes
and wash clean with a garden hose.
Efficient Draft System For Complete Control...
Meco®Hooded Smokers have two adjustable vents, one in the front under the
handle, and one in the rear. The hood also has an adjustable vent. You can
adjust these vents to speed up or slow down the charcoal’s burning rate for
precise temperature control. The vents also allow you to easily control flare-ups
without using water. After cooking, you can close all the vents to put out the
charcoal and save the unused portion for next time.
Exclusive Easy To Adjust Hi-Lo Tilt Cooking Grid..
Meco's cooking grid adjusts easily to three positions. All 4000 Series models
have the exclusive tilting grid that allows you to cook rare and well-done at
the same time. The grid height and degree of tilt are automatically and safely
locked into position by moving the cool, exterior wooden knobs to the left or
right according to the convenient position indicators on the full on the
full-width control panel.

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8
15
15
PARTS LIST QTY.
ITEM DESCRIPTION PART # 4100 SERIES
1 Owners Manual 03.5819.19 1
2 Leg Cap 03.5000.09 2
3 Leg, Fixed 17.1662.00 1
4 Bowl/Hinge Assy ------------ 1
5 Bolt, 10-24 x 1 1/4" 03.5000.07 6
6 Nut, Square 10-24 03.5000.02 10
7 Leg, Roller 17.1663.00 1
8 Axle, Rivet 03.0104.06 2
9 Wheel 03.5001.04 2
10 Wood Anvil 03.0907.00 1
11 PushNut, Cap .25 Dia 03.5000.10 2
12 Hood/Hinge Assy ------------ 1
13 Bolt, 10-24 x 1/2" 03.0201.02 8
14 Locknut, Acorn 10-24 03.5000.55 4
15 Screw, 10-AB x 1 3/4" 03.0317.01 2
16 Spacer, Hood Handle 03.1489.00 2
17 Hood Handle 03.5827.00 1
18 Bracket, Bowl Handle 17.1700.11 1
19 Adjusting Lever, Left 17.1701.11 1
20 Adjusting Lever, Right 17.1702.11 1
21 Handle, Bowl 03.1514.00 1
22 Screw, 8-18 x 3/4" 03.0424.00 2
23 Ash Pan 17.1620.00 1
24 Cooking Grid 03.1649.01 1
NOTE: Reference main assembly for some larger items.
PARTS LIST
2
6
10 11
21
14
16
23 24
17
TOOLS REQUIRED: A standard Phillips screwdriver, 3/8
inch open end wrench or pliers, and a small hammer.
NOTE: The extra holes in the side of the bowl are for
mounting convenient accessories (side tables, cutting
board, rotisserie).
STEP 1. Before you start, take a few minutes to read
through this manual. Inside are some hints that will help you
get the full potential of enjoyment and service from your new
Meco®grill.
STEP 2. Remove all the parts from the carton and lay them
out on a smooth, clean surface. Look in the Parts List under
your model number to find the exact parts you need. Do not
throw away any of the packaging until you have located all
the parts. Follow the steps in order and if you have any
questions which require help, contact the factory and be
sure to mention the model number.
STEP 3. (FIG. 1) Push a Leg Cap (2) over the ends of the
Fixed Leg (3). Turn the Bowl/Hinge Assembly (4) on its side.
Align the 3-holes in the Fixed Leg with the front 3-holes in
the Bowl. Put a 1 1/4" Bolt (5) through the center hole of the
Bowl and Fixed Leg. Attach a Square Nut (6) loosely,
Repeat for the other two Bolts and Square Nuts on the Bowl
and Fixed Leg. Tighten all three Bolts and Nuts. Attach the
Roller Leg (7) to the Bowl the same way. Make sure all Bolts
and Nuts are tight.
STEP 4. Insert Rivet Axle (8) through hole in whitewall side
of Wheel (9) underneath through Roller Leg (7). (FIG. 2)
Place Wood Anvil (10) under the center hub of Wheel to
support Rivet Axle head. With a hammer, drive the Axle Cap
(11) onto the Rivet Axle. (FIG. 3) Rotate the grill and legs to
the opposite side and repeat Wheel assembly on the Roller
Leg. Make sure the whitewall side is outside of legs
before driving Axle Nut on the Rivet Axles.
STEP 5. (FIG. 1) With Bowl and Legs still lying down, pull
the Hinges out from inside the Hood/Hinge Assembly (12).
Lean the Hood against the rear of the Bowl/Hinge Assembly
(4). Make sure the Hinges are inside the Bowl. From the top
side nearest you, align the short hinge with the rear hole in
the side of the Bowl. Insert a 1/2" Bolt (13) through the
Hinge and Hood; attach a Locknut (14). Align the long hinge
with the next hole in the side of the Bowl. Attach a Bolt and
Locknut the same way. While holding the Hood and Bowl,
turn grill over to opposite side. Repeat hinge assembly to
the Bowl.
ASSEMBLY INSTRUCTIONS
9
13
22

5
STEP 6. Set the grill upright on the Legs in the normal
position. Open the Hood. Put a 1 3/4" Screw (15) through
the Hood, through wide end of Spacer (16), to hole in Hood
Handle (17). Do not tighten completely. Repeat for other
Screw, Spacer and Handle hole. Tighten both Screws
securely for the Handle.
STEP 7. Line up the holes in the Handle Bracket (17) with
the front 4-holes in the Bowl just above the Slide Vent. Put a
1/2 " Bolt (13) through a hole in the Bowl and out through
the Handle Bracket. Attach a Square Nut (6) to the Bolt.
Repeat for the other three Bolts and Nuts for the Handle
Bracket and tighten securely.
STEP 8. Put the end of the Left Hand Adjusting Lever (19) into the hole underneath the Handle Bracket (17) on the left side
(FIG. 4). Thread the Lever through the hole until the end reaches the hole at the rear of the Bowl (FIG. 5). Fit the Lever into
one of the notches on the left side of the Handle Bracket and pull back on the back end of the Lever to let the end spring
into a rear hole. Make sure the part of the lever inside the Bowl lays to the left when in its lowest position. Repeat for the
Right Hand Adjusting Lever (20). Check to be sure you can position each lever into each of the threenotches in the Handle
Bracket.
STEP 9. Place the Bowl Handle (21) into the Handle Bracket (20) and put a Screw (22) through the side hole in the Bracket
and into the Handle (FIG. 6). Repeat on the other side and tighten both screws securely.
FIG. 1
8
FIG. 2
FIG. 3
11
(SEE FIG. 6)
10
9
(SEE FIG. 4 & 5)
MAIN ASSEMBLY VIEW

FIRING UP YOUR YOUR MECO®GRILL
6
WARNING! Use your grill only in a place with good
air circulation to prevent the collection of toxic
carbon monoxide gases.
WARNING!Never use gasoline, kerosene, alcohol
or other volatile fluids as a starter. They can
explode.
DO NOT USE “Instant Lighting Charcoal”.
CAUTION! Make certain you leave the Hood all the way
open until the flames have died down.
STARTING A FIRE:
STEP 1. Use a high quality hardwood charcoal to make sure
you get a good fire. Charcoal briquettes made from maple,
oak, birch or elm woods will burn clean with very little smoke
and without unpleasant odors.
STEP 2. Open the hood and all the vents.
STEP 3. Remove the cooking grid and ash dump. For paint
protection, line the bottom of the bowl with aluminum foil.
Replace the ash pan.
STEP 4. Place about three pounds of charcoal (48-50
briquettes) in the ash pan.
STEP 5. Make a pyramid shaped stack near the front of the
ash pan. Pour or spray on charcoal lighter fluid according to
the instructions on the container (use an electric fire starter if
you wish-just leave off the lighter fluid and follow
manufacturer's instructions).
STEP 6. Let the lighter fluid soak in for approximately one
minute.
STEP 7. Carefully light the charcoal and let it burn for 20 to
25 minutes or until it is covered with a light gray ash.
NOTE: For a hot fire in a hurry, use a fan or a bellows to
create extra air movement over the charcoal. Be careful
about blowing the ashes.
FOR GRILLING... Use long-handled tongs to arrange the
charcoal in a checkerboard pattern. Leave about one-half
inch of space between each piece of charcoal. This will help
you to avoid flare-up from the meat drippings and will give
you the even heat needed for grilling.
FOR INDIRECT COOKING... such as roasting large pieces
of meat on the grid, use or make a pan about an inch larger
all around than the piece of meat to catch the drippings.
(You can easily make a pan from aluminum foil: just crease
the foil to stand up about an inch on all sides and pinch the
corners firmly to stop the grease from leaking out.) Put the
pan directly under the meat and surround it with charcoal.
Most indirect cooking takes a long time. Place an extra
supply of 8-10 charcoal briquettes along the side of the ash
dump. This allows you to warm up the briquettes so they
will light easily when you need them for more heat.
STARTING A FIRE FOR GRILLING FOR INDIRECT COOKING
STEP 10. (FIG. 1) Place the Ash Pan (23) in the bottom of the Bowl. Place the Cooking Grid (24) on top of Adjusting Levers.
Make sure large Grid crosswires are down and run side to side for easy height adjustment.
YOU ARE NOW READY TO USE YOUR GRILL, BUT FIRST READ SAFETY WARNINGS ON PAGE 2 OF OWNER’S
MANUAL.
19
20
19
20
22
21
FIG. 4 FIG. 5 FIG. 6

NOTE: The hood must remain partially open on covered
grills with the rotisserie adapter kit. Hood stop brackets are
provided in the kit When the spit shaft is removed, the grill
may be used with the hood closed. The kit will not interfere
in any way withnormal operation of the grill.
SMOKING...For true smoke flavor, use chips or chunks of
wood from nut or fruit trees such as hickory, walnut, cherry
or apple. Soak the chips in water overnight so they will not
burn when you put them on the charcoal.
After you get the fire started, put the soaked chips on top of
the hot charcoal. Place the meat on the grid or rotisserie
spit and close the hood. Raise the grid to the highest
position and adjust the vents for low heat.
Continue adding chips while the meat cooks to maintain the
appropriate amount of smoke. Smoking is a very slow
process. Therefore, allow plenty of cooking time.
FLARE-UP...Close all the vents for at least one minute to
stop flare-up. You do not have to use water.
PUTTING OUT THE CHARCOAL...Save your charcoal to
use again by closing the hood and all the vents. The
charcoal will be put out in just a little while and the next
time you cook, you will need to add less new charcoal.
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COOKING ON YOUR MECO®GRILL
CARING FOR YOUR MECO®GRILL
WARNING! Do not grasp the Cooking Grid with
your hands when it is hot.
1. COOKING GRID...Use barbecue mitts for handling. For
SLOWER cooking, shift the adjusting lever knobs troward the
center of the grill to raise the Cooking Grid. For FASTER
cooking lower the Cooking Grid by pulling on both knobs and
moving toward the outside fo the grill.You can adjust both
sides at the same time, or one at a time. By raising one side
and lowering the other, you can cook rare meat and well-
done at the same time.
To cook fowl and pork roasts, place the grid level on top of
the grid brackets. Turn and baste the meat frequently for
thorough cooking and to prevent drying out.
For thick meat such as this, cooking with the Hood down
provides a more uniform heat. For hamburgers and steaks,
sear the meat on both sides with the grid lowered to one of
the tilted positions. Cook rare at highest and medium in the
center.
All other cooking should be done with the grid in the highest
position. For this purpose, your Meco® grill is equipped with
an efficient draft system. (See page 3. Adjustable Draft)
2. TILT-AWAY HOOD...Leave the hood open for "Texas Style"
open air barbecuing. Close the hood for "Smoker" cooking or
when you want to hold in all the heat.
3. ADJUSTABLE DRAFT...Leave the hood and bowl vents
open for the most heat. Close the vents partially to lower the
heat. It takes a few minutes for the charcoal to react to the
vent adjustment.
ROTISSERIE COOKING...Start the fire and arrange the
briquettes as shown for indirect cooking (page 6). Do not put
the briquettes directly under the meat. Make sure you have a
drip pan ready to center under the meat. You will not need
the cooking grid for rotisserie cooking.
Slide one spit fork into the spit shaft and tighten the thumb
screw. Insert the pointed end of the shaft though the center
of the piece of meat, or though the body cavity of a fowl.
Make sure the prongs of the spit fork are securely engaged in
the meat. Slide the other spit fork into the shaft and into the
meat and tighten the thumb screw. Check for balance by
turning the shaft in the palm of your hand. Adjust if needed,
then, tighten the thumb screws securely. You may have to tie
loose sections of the meat, such as the wings and legs of a
fowl, with string to keep them out of the fire. Insert the end of
the spit shaft into the motor and let the handle end rest in the
bracket on the other side of the bowl. Close the hood all the
way and open the vents about halfway for a delicious smoked
flavor. If you do not wish to have a strong smoked flavor, pull
the hood stop brackets up as far as possible and lower the
hood to rest on the brackets. This will allow most of thIf your
grill does not have a rotisserie, you can order an adapter kit
from your dealer or from Meco®Corporation.
Ashes...Remove the ashes as soon as possible after each
time you cook. Wait until the charcoal has cooled, lift out
the ash pan and pour out the ashes. You can save the
larger pieces of charcoal for use next time you cook. Use a
garden hose to wash out accumulated grease and ashes.
Let the ash pan dry before putting it back in your grill.
For easier cleaning, line the bottom of the fire bowl
underneath the ash pan with a double layer of aluminum
foil. Make sure you leave all the vents uncovered.
Cooking grid, spit forks, spit shaft...Use a detergent and
hot water solution just as you would for any cooking
equipment. A stiff brush may be helpful in removing heavy
grease deposits.
Hood and Bowl...Dampen a cloth in hot water and a
detergent solution. Then, wipe both the inside and outside
of the hood and bowl. Wipe all areas dry before storing.
Note: Do not use oven cleaner or abrasive cleaner on
your Meco®grill. This may cause damage to the paint
finish.
Storage...After you have cleaned your grill, store it in a
clean, dry area. Leave all the vents open so moisture does
not collect inside causing rust. If you store your grill outside,
close the top vent to keep the rain out but leave the bottom
vents open. You can extend the life of your new grill by
using a heavy duty grill cover for storage.

8
JUICY BURGERS...
1 beef bouillon cube
1/2 cup boiling water
1 pound ground beef
1/3 cup dry bread crumbs
1 teaspoon grated lemon
peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
1/2 teaspoon ginger
4-5 hamburger buns
toasted
Dissolve bouillon cube in boiling water. Mix thoroughly
with beef, crumbs, lemon peel and seasoning. Shape into
four or five patties and chill thoroughly. Grill in high
position until done or about seven minutes on each side.
Serve on toasted buns. Makes four or five servings.
ISLAND STEAK...
6 ribeye steaks (approx.
1 inch)
1 cup soy sauce
1 clove garlic (crushed)
1/4 cup salad oil
1/4 cup dry red wine
1 dash monosodium
glutamate
juices from small piece of
celery (approx. 1/4
medium size stalk)
Combine all ingredients except the steak (use garlic press
to get celery juice). Marinate the steaks with this mixture
for 30 minutes only. Drain the steaks and sear each side
one minute with grid in low position over moderate fire.
Raise grid to high position and cook to taste. Turn steaks
twice.
HOT DOGS - STUFFED...
Hot Dogs
Cheese Relish
Bacon
Use Indirect Method, slit hot dogs lengthwise, within 1/4
inch of each end. Stuff hot dogs with cheese and relish
and wrap in bacon. Place on cooking grid over drip pan
and cook 15-20 minutes or until bacon is crisp.
1/2 cup Worcestershire
sauce
1/2 cup vinegar
1/2 teaspoon salt
1/2 cup margarine (melted)
1/4 teaspoon Tabasco
2 racks spareribs (approx.
6pounds)
Combine marinade ingredients and brush onto ribs. Use
soaked wood chips and the indirect cooking method shown
on page 5. Place meat bone side down on grid. Raise grid
to highest position over moderate fire. Lower hood and
cook 1 1/2-2 hours or until done. Add wood chips and
charcoal if necessary to maintain smoke and even heat.
Turn and baste the ribs every 10 minutes
during the last 30-40 minutes of cooking. Makes 8-10
servings as second meat or 6 main dish servings.
P/N 03.5819.00
REV. 7/05
RECIPES YOU CAN USE AGAIN AND AGAIN
BARBECUED PORK...
Thicker pork cuts should be cooked with the grid in the
highest position. The secret is to brown the meat, but not
to grill it so long that it becomes dry. Cook for
approximately 20-30 minutes.
4 pork steaks or chops
1/2 inch thick
1 beef bouillon cube
2 tablespoons hot water
1/4 cup soy sauce
2 teaspoons salt
1 teaspoon ground ginger
1/4 cup molasses
Dissolve bouillon cube in hot water, add remaining 4
ingredients and blend. Put meat in dish and pour
marinade over meat; cover and refrigerate 2 hours, turning
occasionally. Remove pork from marinade, drain well and
grill for 10-15 minutes per side, basting occasionally with
remaining marinade. Makes 4 servings.
BAKED POTATOES...
Insert an aluminum baking nail through the center of each
russet Idaho potato. Let the nail extend on each end.
Place the potatoes around the side of the cooking grid to
leave room for cooking your meat. Cook 40-50 minutes
over moderate fire. Garnish by cutting an "X" at the top of
each potato. Push in on each of the four corners and add
butter and seasonings to taste.
SMOKY MOUNTAIN SPARERIBS... BAKED HAM...
Fully cooked canned ham, smoked and cured whole ham,
shank or butt portion.
Whole cloves
Pineapple rings
Ham Glaze: 1 cup light brown sugar, firmly packed, 1/2 cup
orange juice, 1/2 cup honey. Combine sugar, juice and
honey. Marinate meat in mixture a minimum of 4 hours.
Use the indirect cooking method with the grid in its highest
position and drip pan under the meat. Remove any rind left
on ham and score fat diagonally to give a diamond effect.
Insert a whole clove into the center of every diamond.
Center ham, fat side up, on cooking grid directly above drip
pan. Close hood. Approximately 9 minutes per pound is
suggested cooking time for ham. Since it can be eaten
without cooking, any temperature you desire is safe.
Smoked or cured ham, which is not fully cooked, should be
cooked to an internal temperature of 160º. Baste with ham
glaze 3 or 4 times during last 30 minutes of cooking time.
Garnish with pineapple rings about 15 minutes before end
of cooking time. Once cooking is complete, brush with ham
glaze.
BARBECUE SAUCE...
Combine all the ingredients except the garlic and mix well.
Pour into pint jars and store in refrigerator. Add garlic one
hour before using. Makes six pints.NOTE: Apply the sauce
generously during the last few minutes of cooking. Tomato
base sauces burn easily and can cause the meat to lose its
taste if added too soon.