Wrangler 2123 User manual

outEn's

tAlluAt

gfParts

tist Wlangler tr2lXt

d Assembly

and

Operating

lnstructions

d Recipes

d lccessories

Warnings

(Pager0)

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Meijer.com

OWNER'SIIANUAL

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Parts List Wrangler

#2123

!if

Assembly and Operating Instructions

~Recipes

~

Accessories

Ij\

Warnings

L.lJ (Page 10)

The

BIG

Grill

in

the

LiHI.

Box!

EASY

DUMP

ASH

PAN

ADJUSTABLE

GRATE

Easy

Clean

Up

LIFTABLE

GRATES

SHELVES

EASY

DUMP

ASH

PAN

ROTISSERIE

ADAPTABLE

HEAT

GAUGE

DOUBLE

BOTTOM

ADJUSTABLE

GRATE

ADJUSTABLE

DAMPERS

638

GRILL

AREA

SIDE

BOX

ADAPTABLE

POWDER

COAT

FINISH

CAST

IRON

GRATES

_

ADD

COALS

AS

YOU

COOK

-

CONVENIENT

-

EASY

CLEAN

UP

-

VERSATILITY

-

TIMING

STOPS

BURN

OUT

~

BETTER

HEAT

CONTROL

_SERVE

MORE

PEOPLE

®

_

ANOTHER

WAY

TO

SMOKE

-

DURABLE

-

EVEN

HEAT

PARTS LIST

Pliars

O<:

AND TOOLS REQUIRED

(ToolsNot lncluded)

and 7116"nutdriver *=@

ilote

Hadwarcbagmay

iHfH..,T"*[e

12Pcs. Push

on

WheelCap H

2pcs.

2 Pcs.forWheels

PARTS...-------..............DESCRlPTlOtil

1..............EASYDI.IP FFE GRATE

1.....--....-......-....-..@Ol(|t.lc

GRATES

't...--..-..-..........-._..............GR[.r

BODY

1........-"--.-....-.---.............HE4TGAUGE

2..-........-.-..---.-_................ct-E\4sPlt{s

2.-........--...-...-..-.HA|R@TTERPrits

1...."......-.....Und)FFr,tT t|At{)t-E

2...................-.........3/t'HEKBOLTS

2-.--.-.._-..-.--..-.._-..-..LOCK

WASHEF

2...........-....-..-.-_-_-...-.-114'

HF( M,TS

1...._.-_--_--..----.--.-.......-$tot(EsTAct(

2..-.-.-_.._-._..-......_......3,4'HE(BOLTS

2.....-..-._.-_--.-..-..-...-..-.1A'HD(NUTS

2......-......-.._....--.......-.LEGS

2.....-.........--..-..........-...L"EGS

4.--.....-..-..-..-."-.._....1

3,4'

HE(BOt_

4.-........-..-..-..-.-..-."......1/4'HE(

PARTS-......................DESCRPTION

2........-......... .WHEELS

1................... ......AXLE

1....................PUSH

ONWHEELCAPS

1................FRONT

SHELF

ASSEMBLY

2.........1O'FRONTSHELFSUPPORTS

4.......-...........3/4'HEX

BOLTS

& NUTS

2..........HANGERS

(FORF|REGRATE)

2......................................LEGBRACES

8................13/4'HEX BOLTS

& NUTS

1....................StDESHELFASSEMBLY

4...................."-._.-.---.-.1tt HEX

BOLTS

4......."..................-.......-l/4' HEXNUTS

PARTS......................DESCRIPT|ON

r..............................w4RMtNG

RACK

2..................................2'

HEXBOLTS

2...............................3/4'

HEXBOLTS

4.................................

1/4"

HEX

NUTS

1.............................

DAMPER

CTRCLE

1

....................".............3/4'

HEX

BOLT

2....-

-.........

"..........1/4'

FLATWASHER

1................................

LOCK

WASHER

1.................................".1/4'

HEXNUT

FTRST! ItOTOTRETURT

PnoDUGT

TosronE.

GlLt (9121 eggqzr fhis product

has

beenbuiltrothehighest

quatity

standards.

Callusshould

youhaveanyquestions

notaddressed

intheseinstructions,

orfor serviceinformation.

Meijer.com

PARTS

LIST

AND

TOOLS

REQUIRED

(Tools

Not

Included)

Pliars

0<::

and 7/16" nut driver

'eE!:;?=={.;.~~

HARDWARE

USED

WITH

YOUR

CHAR-GRILLER

13

14"

Hex

Bolt

.::-1

·'

c.>

~ ~

::r: i

(!) (!)

x x

(Xl (Xl

g g

4 for

Side Shelf

11

pes.

~'~~"I!

2

pes.

2

pes.

Note:

Hardware

bag

may

contain

extras.

12

Pes.

Push

on

Wheel Cap 2"

Hex

Bolt

Hex Nut

1/4"

29

pes.

PARTS.....

..

.................DESCRIPT1ON

1..............EASYDUMP

ARE

GRATE

1...

..

.....................CCXlKING GRATES

1.........

...

.

...

...................

GRUBOOY

1

....

................................HEAT

GAUGE

2......................................ClEVIS PINS

2.........................HAIRCOTTER PINS

1...............

..

WOOD

FRONT HANDlE

2..........

..

...................314.

HEX

BOLTS

2.............................LOCK WASHERS

2.................................114·

HEX

NUTS

1.................................SMOKESTACK

2...............................

3/4.

HEX

BOLTS

2.................................114·

HEX

NUTS

2.................................LEGS

(SHOAl)

2...................................LEGS (LONG)

4............................

13/4·

HEX

BOLTS

4.................................1/4·

HEX

NUTS

STOP!

CALt

~@

2 Pcs. for

Damper Circle 2

Pcs.

for Wheels

2pcs.

PARTS

....

..

....

...........

DESCRIPTION

2

........................................

WHEELS

1

..............................................

AXLE

1....................PUSH

ON

WHEEL

CAPS

1................

FRONT

SHELF

ASSEMBLY

2.........10"

FRONT

SHELF

SUPPORTS

4...................314·

HEX

BOLTS

&

NUTS

2..........

HANGERS

(FOR FIRE GRATE)

2......................................

LEG

BRACES

8................1 314"

HEX

BOLTS

&

NUTS

1....................

SIDE

SHELF

ASSEMBLY

4.................................112·

HEX

BOLTS

4...................................

1/4·

HEX

NUTS

PARTS

................

.

..

...

DESCRIPTION

1.............................

WARMING

RACK

2

..

.....................

..

.........

2"

HEX

BOLTS

2...............................3/4"

HEX

BOLTS

4.................................1/4"

HEX

NUTS

1.............................

DAMPER

CIRCLE

1..................................314"

HEX

BOLT

2..........................1/4"

FLAT

WASHER

1.........

..

.....................

LOCK

WASHER

1...................................

114"

HEX

NUT

NO

RETURNS

ON

USED

GRILLS

FIRST!

DO

lOT

RETURI

PRODUCT

TO

STORE.

CALL

(912)

638-4724

This

product has been built

to

the highest quality standards.

Call

us

should you have any questions not addressed in these instructions.

or

for

service information.

A AssElrBLY lxsrrrucrloils

Read

allsalety

warnings

and

instructions

caretully

before

assembling

and

operating

your

grill'

IMPORTANT

HINT

DONOT

TIGHTEN

ANY

NUTS

AND

BOLTS

UNTIL

GRILL

ISFULLY

ASSEMBLED'

(Estimated

Assembly

Time: 45minutes)

1.

Assembly

requires

2people.

Get

another

person

to

Help.

Foreasiest

assembly

use

aHAMMER,

PLlERSand

a7/16"NUT

DRIVER.

N0TE:

Do

Not

tighten

any

bolts

unless

inslructed

to

doso.

Tightening

loosoon

may

prohibit

parts

lrom

Fitting

together.

All

Hex

Nuts

should

beon

the

lnside

ol

the

grill

unless

stated

olherwise.

Unpack

all

contents

inawell-cleared

and

padded

area'

2.Insert

one

L0NG

LEGinto

one

SH0RT

LEG.

See

Fig.

A.

Repeat

thisstep

{or

the

other

L0NG

andSH0RT

LEG.

3.Attach

LEG

BRACESIo

the

outside

of

one

of

the

L0NG

and

SHORT

LEGassemblies

you

just

made'

See

Fig.

B.Use

two13i4"

hex

bolts

and

nuts

for

each

LEG

BRACE

but

only

finger

tight.

4.

lnsert

all

fourcorners

of

the

BOTTOM

WIRE

SHELF

into

the

lour

holes

located

near

the

bottom

inside

of

the

four

LEGS.

See

Fig.G.

Next,

rotate

the

LEGS

upward

until

vertical.

lmportant:

Make

sure

the

two

Long

Legs

are

on

thesame

end.

5.Attach

the

other

end

of

the

LEG

BRAGESIo

the

corresponding

legs

using

13/4"

Hex

Bolts

and

Nuts

but

onlY

finger

tight.

See

Fig'

0.

6.

Gently

hammer

one

HUB

CAPto

one

end

of

the

RXtt.

StiOe

one

WHEEL

onto

theAXLE.

Insert

AXLE

through

the

holes

at

the

bottom

of

both

SH0RT

LEGS

Slide

second

WHEEL

onto

AXLE

then

gentlyhammer

thesecond

HUB

CAP

onto

AXLE.

acotter

through

the

hole

ineach

end

of

the

axle

and

spread

the

tipof

thecotter

pin.

See

Fig'

D'

7.Stand

the

GART/LEG

ASSEMBLY

upright.

Attach

the

bottom

half

ofthe

BODY

tothe

CART/LEG

ASSEMBLY

(make

sure

damper

ison

same

side

as

wheels)

with

four

13/4"

Hex

Bolts.

There

are

tvvo

holes

inthe

frontand

two

inthe

back

of

the

grill

BODY.See

Fig.

E.

SHORT

LEG @

@

LONG

tEG

+

J)

Meijer.com

&

ASSEIIBLY

INSTRUCTIONS

Read

all safety warnings

and

instructions carefully

before

assembling

and

operating your grill.

IMPORTANT

HINT:

DO

NOT

TIGHTEN

ANY

NUTS

AND

BOLTS

UNTIL

GRILL

IS

FULLY

ASSEMBLED.

(Estimated

Assembly

Time:

45minutes)

1. Assembly requires 2 people. Get another person

to

Help. For easiest assembly

use

a

HAMMER,

PLiERSand

a

7/16"NUT

DRIVER

.

NOTE:

Do

Not

tighten

any

bolts

unless

i

nstructed

to

do

so.

Tightening

too

soon

may

prohibit

parts

from

Fitting

together.

All

Hex

Nuts

should

be

on

the

Inside

of

the

grill

unless

stated

otherwise.

Unpack

all

contents

in

a well-cleared

and

padded area.

2. Insert

one

LONG

LEGinto

one

SHORT

LEG.

See

Fig.

A.

Repeat this step for

the

other

LONG

andSHORT

LEG.

3. Attach

LEG

BRACESto

the

outside of

one

of

the

LONG

and

SHORT

LEGassemblies

you

just made.

See

Fig.

B.

Use

two 1 3/4"

hex

bolts

and

nuts

for

each

LEG

BRACE

but only finger tight.

4. Insert

all

four corners of

the

BOTTOM

WIRE

SHELF

into

the four holes located near the bottom inside

of the four

LEGS.

See

Fig.

C.

Next, rotate

the

LEGS

upward until vertical. Important:

Make

sure

the

two

Long

Legs

a

re

on

the

same

end

.

5. Attach

the

other

end

of the

LEG

BRACESto

the

corresponding legs using 1 3/4"

Hex

Bolts

and

Nuts

but only finger tight.

See

Fig.

D.

6. Gently hammer

one

HUB

CAPto

one

end

of the

AXLE.

Slide

one

WHEEL

onto

theAXLE.

Insert

AXLE

through

the

holes

at

the bottom of

both

SHORT

LEGS

Slide second

WHEEL

onto

AXLE

then gently hammer

the second

HUB

CAP

onto

AXLE.

Next insert a cotter

through the hole

in

each

end

of

the axle

and

spread the tip

of

the

cotter

pin.

See

Fig.

D.

7.

Stand the

CART/LEG

ASSEMBLY

upright. Attach

the bottom half of the BODY

to

the

CART/LEG

ASSEMBLY

(make

sure

damper

is

on

same

side

as

wheels) with four 13/4"

Hex

Bolts. There

are

two

holes

in

the front

and

two

in

the back

of

the grill

BODY.See

Fig.

E.

SHORT

LEG

LONG

LEG

LONGf)EG

S

/">.

,i

II

" T.

O':'i:'\

_L1

SHORT~

wheel)

~

8. Attachtwo(2) 8" FRONTSHELF

BRACKETStothefront

edgeofBOTTOMHALFofgrill

body

usingtwo(2)

314'

Hex

BoltsandNuts

(with

thenuts

ontheinsideofthe

grill).

Attachthelong

W00DSLATS

totheFR0NTSHETF

BRACKETSandatthesame

timeattachtheFR0NT

SHELFSUPP0RT

BRACEStotheunderside

oftheouter

HolesoftheFBONT

SHELF

BRACKETS

withfor,rr

(4)1"

Carriage

BoltsandNuts. Attachtheotherend

oftheSupport

Braces

tothe

Grill

Body.Fig.

G. :

InsertSM0KESTACK

fromINSIDEthe

H00Dupthrough

thehole. Attachwith

two(2)

314'

hexbolts

withthenutson

theinside. Fig.H. Note:lt isnotnecessary

toremovethe

Stack

Damper.

10.lnsertHEATGAUGE

throughhole

inhood

(from

outside)

and

push

theSPLIT

RINGover

tabsonthesideofHEAT

GAUGE

frominside

thehood.

Attach

W000

H00DHANDLE

tothecenteroftheH00D

withtwo(2)314'

hexbolts,

lockwashers,and

hexnuts.

Fig.H.

Set

the

H000,

intheCL0SED

POS|T|ON,on

topofthe

bottom

Halfofthegrill

body. LineuptheHingeholesand

insert

theClevis

Pins.Thismayrequire

liftingupontheback

oftheHood. Then,carefully

open

thehood,makingsureto

not

lettheClevis

Pins

fallout,and

inserttheHairCotter

Pins

intotheClevis

Pins. Fig.

l.

AttachtheDAMPERGIRCLE

toinsideofbottom

halfof

grillbody

witha 3/4"

Bolt.Thebolt

goes

thru

a Flat

Washer,

thru

theDamper

Circle,

thrutheGrill

Body,thruanother

Flat

Washer,

thruaLock

Washer,and

finally

attached

toaHex

Nut.

Thesmalltabon

theDamperCircleshould

protrude

outward. Fig. J. adi,,ar.hraHahdar

AdiustabloHanger

-/gnay neod

tospread

forbetter

fit)

L

BottomHaltof

GrillBody

AttachtoGrillBody

.l

)'-.--

(r

) L_-___L_1

'-r<g

^e.

qiSt ----_ _.

Bottom

12.

Catch

Tabs

Fire

Grate

___--_

Fronl

Support

Brace

q

Smokestack

(insert

frominside)

Damper

@

DamperCircle

11.

,-/-Hexeort-f P

e'

Lock Washer

13. I

Clovis

AcornNut

Meijer.com

8.

Attach two

(2)

8"

FRONT

SHELF

BRACKETS

to

the front

edge of

BOnOM

HALF

of grill body using two

(2)

3/4"

Hex Bolts and Nuts (with the nuts on the inside of the grill).

Attach the long

WOOD

SLATS

to the

FRONT

SHELF

BRACKETS

and at the same time attach the

FRONT

SHELF

SUPPORT

BRACES

to the underside of the outer

Holes

of the

FRONT

SHELF

BRACKETS

with four

(4)

1"

Carriage Bolts and Nuts. Attach the other end of the Support

Braces to the Grill Body.

Fig.

G.

9. Insert

SMOKESTACK

from

INSIDE

the

HOOD

up through

Carriage Bolt

Attach to Grill Body Bottom Half of

Grill Body

Acorn Nut

~

the hole. Attach with two

(2)

3/4" hex bolts with the nuts on

the inside.

Fig.

H.

Note:

It

is

not necessary

to

remove the

Stack Damper. Spring

e,

Smokestack Damper

"....."

e5

_______

Hex

BOlt--I'

I'

I\.

T

10. Insert

HEAT

GAUGE

through hole

in

hood (from outside)

and push the

SPLIT

RING

over tabs

on

the side of

HEAT

GAUGE

from inside the hood.

11

. Attach

WOOD

HOOD

HANDLE

to

the center of the

HOOD

with two

(2)

3/4" hex bolts, lock washers, and hex nuts.

Fig.

H.

12. Set the

HOOD,

in

the

CLOSED

POSITION,

on top of the

Smokestack

(insert from inside)

Hex

Nut-+---

Hair Cotter

Lock Washer

Hood

I

CC)

bottom Half of the grill body. Line

up

the Hinge holes and

insert the Clevis Pins. This may require lifting

up

on

the back

of the Hood. Then, carefully open the hood, making sure to

not let the Clevis Pins fall out, and insert the Hair Cotter Pins

into the Clevis Pins.

Fig.

I.

13. Attach the

DAMPER

CIRCLE

to

inside of bottom half of

Hrge)

.CD

grill body with a 3/4" Bolt. The bolt goes thru a Flat Washer,

..

Clevis Pin

thru the Damper Circle, thru the Grill Body, thru another Flat

Washer, thru a Lock Washer, and finally attached

to

a Hex

Nut. The small tab on the Damper Circle should protrude

outward.

Fig.

J. Adjustable Hanger

/a

y need to spread for better fit)

Catch Tabs

_ Hex Bolt

I

Bottom

Damper Circle

Washer

14.

15.

Attach

SIDE

SHELFIo

the

four

(4)

holes

on

left

side

of

grill

with

1/2"

hexbolts

and

nuts.

Fig'

L.

ATTACHING

WARMING

RACKS

PIV0T

B0LTS:On

eachEND

of

the

H00Djust

back

of

center,

insert

one

(1)

2"

HEX

B0LT

(total

2)

(from

outside

in)in

holes

(A)

with

HEX

NUTS

on

inside

of

H00D.Fig'

M.

On

each

ENDof

the

LOWER

GRILL

B0DY4"

from

the

back

corner,

insertone

(1)

3/4"

HEX

B0LT(total

2)

(flgm

outside

in)in

holes

(B)

with

HEX

NUTS

on

inside

ofGRILL

B0DY.

Fig.

M. /f

Do

not

installWARM|NG

RACK

until

after

tightning

all

four

WARMING

RACK

PIVOT

B0LTS.

ATTACH

THE

WARMING

RACK'S(4)WIRE

L00P

HOLES,

located

on

the

WARMING

RACK'S

SlDESand

WIRE

LEGS,

over

the

four

(4)

PIVOT

B0LT$in

the

H00DandGRlLL

B0DY

Attach

leftside

first.

HintYou

may

flex

the

WIRE

LEGoutwards

fora

tighter

fit

and

to

center'

Fig.

M.

16.

Tighten

ALL

nuts

and

bolts.

17.Place

FIREGRATE,

with

ADJUSTABLE

HANGERS

attached,

into

BOTTOM

HALFof

grill

body.

Fig.

K&

L.Installthe

C()0K|NG

GRATES.

CONGRATULATI()NS,

ASSEMBLY

C()MPLETE!

2"Bolt&s.,-"

PivotLegWire

-

3/4

BoltCb.-..-

Hint:

Thepaperlabel

that

isaffixed

tothehood

ismoreeasily

removed

wh9.n

thehood

is

warm'

nnyiemaining

glue

residue

can

be

cleaned

off

with

aspray

lubricant

like

WD-40.

Please

Note,

No

Returns

on

Used

Grills.

E

Meijer.com

14.

Attach

SIDE

SHELFto

the

four

(4)

holes

on

left

side

of

grill

with

1/2"

hex

bolts

and

nuts.

Fig.

l.

15.

ATTACHING

WARMING

RACKS

PIVOT

BOLTS:On

eachEND

of

the

HOODjust

back

of

center,

insert

one

(1)

2"

HEX

BOLT

(total

2)

(from

outside

in)

in

holes

(A)

with

HEX

NUTS

on

inside

of

HOOD.Fig.

M.

On

each

END

of

the

LOWER

GRILL

BODY

4"

from

the

back

corner,

insert

one

(1)

3/4"

HEX

BOl

T(total

2)

(from

outside

in)

in

holes

(B)

with

HEX

NUTS

on

inside

of

GRILL

'"

BODY.

Fig.

M.

/'"

Do

not

install

WARMING

RACK

until

after

tightning

all

four

WARMING

RACK

PIVOT

BOLTS.

ATTACH

THE

WARMING

RACK'S(4)WIRE

LOOP

HOLES,

located

on

the

WARMING

RACK'S

SIDESand

WIRE

LEGS,

over

the

four

(4)

PIVOT

BOL

TSin

the

HOODandGRILL

BODY

Attach

left

side

first.

Hint:You

may

flex

the

WIRE

LEGoutwards

for

a

tighter

fit

and

to

center.

Fig.

M.

16.

Tighten

ALL

nuts

and

bolts.

17.

Place

FIRE

GRATE,

with

ADJUSTABLE

HANGERS

attached,

into

BOTTOM

HALFof

grill

body.

Fig.

K&

l.

Install

the

COOKING

GRATES

.

CONGRATULATIONS,

ASSEMBLY

COMPLETE!

Hex Bolt

Side Shelf

Assembly

Hint:

The

paper

label

that

is

affixed

to

the

hood

is

more

easily

removed

when

the

hood

is

warm.

Any

remaining

glue

residue

can

be

cleaned

off

with

a spray lubricant

like

WO-40.

Please Note,

No

Returns

on

Used

Grills.

GRILL

PREPARATION

&

OPERATING

INSTRUCTIONS

PLEASENOTE:

NORETURNS

ONUSED

GRILLS

,{\ neaA

altsafetywarnings

andinstructions

carefully

1 : \ Before

assembling

andoperating

yourgrill.

1.

CureGRILL

prior

to your

initial-use

lqplotgg!_theinteriorandexteriorfinish

and

toprevent

unnaturalflavors

toyour

firstmeals.

(.A)

LightlycoatALLINTERIOR

SURFACES

(including

GRILLS,

GRATES,

ANDINStDE

OFBARRE[.)

with-vegeiable

oil(spray

vegetable

oiliseasiest

butdo not

usenearhot

coals

orfire). (B)

Build

a medium

sized

firb

on

thefire

grate. (C)

Aftercoalsash

over,spreadoutcoals,replace

cooking

grates,

close'lid

andheat

atapproximately

250Ffor

twohours. Re-coat

GRATESand

return

togrill

atapproximately200Ffor

twohours.You

canlightly

coatthe

exterior

of.the

grill

body

{while

warm)withvegetable

oil.Thiswillextend

the

life

ofthefinish,

muchlikewaxing

acar.

Your

GRILLwillthenbeready

lor use. NOTE:

Grillwilldrip

a lot

ofoilduringthis

process

and

forseveraluses-but

willslow

overtime.

NEVEREXCEED4OOBECAUSETHIS

WILLDAMAGETHEFINISH

AND

CONTRIBUTETORUST.PAINT

ISNOTWARBANTED

AND

WILLREQUIRETOUCH-UP.THIS

UNITISNOTWARRANTED

AGAINSTRUST.

2.ToSTARTFIRE

- stack

50-60

briquets

in

pyramid

andsaturatewithlighter

fluid

(DON'T

USE

GASOLINE).Light

coals

in

several

places,

closelidafterbriquets

ashoveror

_gray,

spread-themout

andstartcooking.

lfone'endburns

fasjer,

usetongs

tomove

coals

from

one

end

totheotherfor

even

heat. ALWAYSFOLLOW

CHARCOALANDLIGHTER

/i\ FLUIDMANUFACTURERS'INSTRUCT|oNS

ANDWARNINGS.

USE

0UTD00BSoNLyONNoNCoMEUST|BLE

SURFACE

-

l-.ljls' AWAYFRoM

W00D

AND

CoMBUSTTBLEMATER|AL.

3.Control

heatwith

amountandtype

ofFUEL,DUALDAMPERS

andADJUSTABLE

FIRE

GRATE.Adiust

GRATE

oneendat a time.Wood

burnshotterthancoals. More

airflowismoreheat.

4. For

noflare-ups,cookwithlidinthedown

position.

Addwater

soakedhardwood

chipsfora smokedflavor.

5.Suggestion:Screw3/4"'cuphooks

(not

furnished)onfront

ofthewood

shelftohangcooking

utensils.

6.Burn

outmay

berust

out. Ashesleftinbottom

toolong

holdmoisture

andrustthrough

anythickness

ofsteel.This

grill

ismade

ofsteel

and

cast

iron,which

WILL

RUST,

ESPECIALLYlFNOTPROPERLY

CABEDFOR

7.Donotuse

self-strtingcharcoal

asitwill

give

unnatural

flavor.Burnlighterfluid

completely

before

closing

lid.

8.Afterusing,coatvegetableoiloninterior

grates

andbaremetalwhilewarm

toreducerust. OntheEXTERIOR,

remove

ust

withwirebrushandtouchupwitha highheat

paint,

availableatmosthardware/auto

stores.

9.HINT:lfcast

iron

gratesget

caked,

put

theminself

cleaning

oven. They

comeoutlike

new,

butneed

re-seasoning.

10.

Youmayplace

a cotfeecanonbottomshelf

undertheholeinthegrill

tocatch

drippings.

11.HEAT

GAUGE

mayobtainmoisture,

whichwill

steamoutduringcooking.Gaugemay

becalibratedinoven.

12.Youmayfillunwanted

holeswithNuts

& Bolts

(Not

Provided).

N0TE:Smoke

will

escape

fromareasotherthanthesmokestack.

This

should

not

affect

your

cooking.

GRILLING

RECIPES

DIRECTMETHOD

STEAK

(&ALL

MEATS):

Cook

fooddirectly

above

coals. Generallyspeaking,

togrill

meats,

raisefireoratetohioh

position(hot)

andsear

for

oneminute

oneachside

withthelid

open

toseal

inTlavorand-.iuibes.

Theinlowerfire

grate

tomedium

position

withlidclosed

and

cooktodesiredoneness.Controlheat

with

dualdampersandadjustable

fire

grate.

BETTERBARBECUE:

Place

qrilled

meat

back

inthemarinadeforseveralminutesbefore

servino

- itwillbecometasiierandiuicier.CAUTION:Boilextramarinade

first

tokill

bactefia

remainingfromtherawmbat.

Cookino

witha MEATTHERMOMETERensures

foodisfullv

cooked.Insertintothickest

Dart

not'

touchini bone& allow

fiveminutestoreoister.Internaltemoeratures

forBIRDSshouldbd170to 180

andmelt shouldbe 14Oforrare,160m6diurnand170forwell

done.

E

Meijer.com

GRILL PREPARATION &

OPERATING

INSTRUCTIONS

PLEASE NOTE: NO RETURNS ON USED GRILLS

!p.

Read all safety warnings and instructions carefully

l.lJ

Before assembling and operating your grill.

1. Cure GRILL prior to your initial use to protect the interior and exterior finish and to prevent unnatural flavors to your

first meals. (A) Lightly coat ALL INTERIOR SURFACES (including GRILLS, GRATES, AND INSIDE

OF

BARREL.)

with vegetable oil (spray vegetable oil is easiest but do not use near hot coals or fire).

(B)

Build a medium sized fire on

the fire grate. (C) After coals ash over, spread out coals, replace cooking grates, close lid and heat at approximately

250 F for two hours. Re-coat GRATES and return to grill at approximately 200 F for two hours. You can

lightly

coat the

exterior of the grill body (while warm) with vegetable oil. This will extend the life of the finish, much like waxing a car. Your

GRILL will then be ready for use. NOTE: Grill will drip a lot of oil during this process and for several uses but will slow

over time.

NEVER

EXCEED

400

BECAUSE

THIS

WILL

DAMAGE

THE

FINISH

AND

CONTRIBUTE

TO

RUST.

PAINT

IS

NOT

WARRANTED

AND

WILL

REQUIRE

TOUCH-UP.

THIS

UNIT

IS

NOT

WARRANTED

AGAINST

RUST.

2.

To

START

FIRE -stack 50-60 briquets

in

pyramid and saturate with lighter fluid (DON'T USE GASOLINE). Light

coals in several places, close lid after briquets ash over or _ gray, spread them out and start cooking. If one end burns

faster, use tongs to move coals from one end to the other for even heat.

ALWAYS

FOLLOW

CHARCOAL

AND

LIGHTER

~,

FLUID

MANUFACTURERS'

INSTRUCTIONS

AND

WARNINGS.

USE

OUTDOORS

ONLY

ON

NONCOMBUSTIBLE

SURFACE

-

~15'

AWAY

FROM

WOOD

AND

COMBUSTIBLE

MATERIAL.

3.

Control heat with amount and type of FUEL, DUAL DAMPERS and ADJUSTABLE FIRE GRATE. Adjust GRATE

one end at a time. Wood burns hotter than coals. More airflow is more heat.

4. For no flare-ups, cook with lid

in

the down position. Add water soaked hardwood chips for a smoked flavor.

5.

Suggestion: Screw 3/4'" cup hooks (not furnished) on front of the wood shelf to hang cooking utensils.

6.

Burn out may be rust out. Ashes left in bottom too long hold moisture and rust through any thickness of steel. This

grill is made of steel and cast iron, which

WILL

RUST

,

ESPECIALLY

IF

NOT

PROPERLY

CARED

FOR

.

7. Do not use self-strting charcoal as it will give unnatural flavor. Burn lighter fluid completely before closing lid.

8.

After using, coat vegetable oil on interior grates and bare metal while warm to reduce rust. On the EXTERIOR,

remove ust with wire brush and touch up with a high heat paint, available at most hardware/auto stores.

9. HINT: If cast iron grates get caked, put them

in

self cleani

ng

oven. They come out like new, but need re-seasoning.

10. You may place a coffee can on bottom shelf under the hole in the grill to catch drippings.

11. HEAT GAUGE may obtain moisture, which will steam out during cooking. Gauge may be calibrated in oven.

12. You may fill unwanted holes with Nuts & Bolts (Not Provided).

NOTE:

Smoke will escape from areas other than the smokestack. This should not affect your cooking.

GRILLING

RECIPES

DIRECT

METHOD

STEAK

(&

ALL

MEATS):

Cook food directly above coals. Generally speaking, to grill meats,

raise fire grate to high position (hot) and sear for one minute on each side with the

lid

open

to seal

in

flavor and juices. Then lower fire grate to medium position with

lid

closed and

cook to desire doneness. Control heat with dual dampers and adjustable fire grate.

BETIER

BARBECUE:

Place grilled meat back in the marinade for several minutes before

serving -

it

will become tastier and juicier. CAUTION: Boil extra marinade first to

kill

bacteria remaining from the raw meat.

Cooking with a MEATTHERMOMETER ensures food is fully cooked. Insert into thickest part not .

touching bone & allow five minutes to register. Internal temperatures for BIRDS should be 170 to 180

and meat should be 140for rare, 160 medium and 170 for well done.

..

GRILLING RECIPES(continued)

MARINATEDFLAI{KSTEAK

- Mixmarinadeingredientsinnonmetaldish.Letsteakstand

inmarinade

for

nolessthan

4hours

inrefrigerator.Brown

eachside

for

5minutes,butcentershould

remainrare.Cut

steakdiagonally

acrossthe

grain

intothinslicesbeforeserving.Grill

withfire

grate

inhigh

(hot)position

withlid

openorclosed.

MARfNADE:

1l2cupvegetable

orolive

oil,1/3cupsoysauce,

114

cup

redwinevinegar,2tbs.Lemon

juice,

1

tsp.Dry

mustard,1mincedclove

garlic,

1small

mincedonion,

1/4tsp

pepper.

QUAIL

0R

D0VES

- Coverbirds

inltalian

dressing

(Good

Seasons

orKraft

Zesty),marinateovernight,

pour

offdressingandcover

with

TexasPeteHotSaucefor6hours.Wrap

birds

in

thickbaconsecuredbyatoothpick.

.Place

on

grill

- keep

turning

untilbacon

is

black.Grill

for20minutes.Sear

withlidopenand

lire

grate

inhigh

(hot)position

for1min

each

side

before

lowering

grate

and

closing

lid.

-OR

SMOKEby

placing

birdsincenterofGRID

withfireinboth

ends

ofFIRE

BOX.

KAB0BS

- Alternatingonskewersanycombination

ofmeat,onions,tomatoes,

greenpeppers,

mushrooms,zucchini,circularsliceof

corn-on-the-cob,

orpineapple.

Meatcouldconsistofchunksofshrimp,scallops,

lobster,chicken,sausage,

pork,

beef,etc.

Marinatethemeatinrefrigeratorforseveralhours.Grill

each

side

approximately

7minutesturningoccasionally

while

basting

withmarinade.Leaveasmall

amount

ofroom

between

pieces

inordertocookfaster.Grillwithlidupand

the

fire

grate

inthelowest

position.

See

marinaderecipeonlast

page. ,.6

IOB0BMARII{ADE:

Mix

'lcupsoysauce,

1/2

cup

brownsugar,

1/2

cup

vinegar,1/2cup

pineapple

juice,

2teaspoons

salt,

1/2teaspoon

garlic

powder

and

bringtoaboil.Marinate

beef

inmixtureaminimumof4 hours.

HOTD0GS

- Grillwith

lid

upand

fire

grate

inhigh

(hot)position

for

approximately

6minutes,

turn

every

fewminutes.

HAMBURGERS

- Mix

in

choppedonions,

greenpeppers,

salt,sear

3/4inch

patties

oneachsidewith

fire

grate

inhigh

position

for

atew

minutes.Lower

fire

grate

tomedium

position

and

grill

with

lid

down

toavoid

flare-ups.

Cookeach

side3to7minutesaccording

to

desired

doneness.Cook

ground

meatto150internallyoruntil

juice

runs

clear

(free

ofblood)for

prevention

ofEcoli.

Burgerscan

bebasted

withmarinadewhenturning

and/or

other

ingredientscanbe

mixedinwiththe

ground

beefsuchas

chilisauce

orpowder;

or

you

maymarinatebyallowing

tostand

inmarinadefor1

or

2hoursatroomtemperaturebefore

cooking;orletstand

incovered

dish

in

refrigerator

upto24hours.Bring

toroom

temperature

beforecooking,

See

meatmarinadeon

page

9.

SHBIMP

(Peeled)

&Crayfish

- Place

onskewers,

coatwith

meltedbutterand

garlic

salt.Grill

4minuteson

each

sideoruntil

pink.

Cocktail

sauceoptional.

BAKED

PQTATQES

- Rub

with

butterand

wrap

inloil

and

cook

on

grill

with

lid

down

for

50minutes.

Turn

after25minutes

(no

needto

tumifsmoked).

Squeeze

lordoneness.

SWEETCoRN

11{

HUSKS

- Trim

excesssilk

fromendand

soakincoldsalted

water

t hour

before

grilling.

Grill25minutes

- tuming

severaltimes. {-

SWEEr

CoRN

flfFolL- Huskand

wash.Rub

withbutterand

season

withsaltand

pepper.

Wrap

eachear

in

foil >

and

grill

for30minutes

turningseveral

times

(no

needtoturn

ifsmoked).

GRILLED

VEGETABLES

- Slice

l/4" thickand

soak

inoliveoil

prior

togrilling

toprevent

burning.

Grill

for9minutes

eachside.

@

Meijer.com

GRILLING RECIPES

(continued)

T7!

MARINATED

FLANK

STEAK

-

Mix

marinade

ingredients

in

nonmetal

dish

.

Let

steak

stand

in

marinade

for

(

t,

a

no

less

than

4

hours

in

refrigerator.

Brown

each

side

for

5

minutes

,

but

center

should

remain

rare

.

Cut

~

-

steak dlago'allv

a"o""

the 9"'"

loto

"'"

,,"'"

befme

"'''''9.

G,'"

with

fire

9",fe I,

high

(h

ot)

po"flo,

~

with

lid

open

or closed.

iii:

iii

..

MARINADE:

1/2

cup

vegetable

or

ol

ive

oil,

1/3

cup

soy

sauce

,1/4

cup

red

wine

vinegar,

2tbs.

Lemon

juice,

1

tsp.

Dry

mustard,

1

minced

clove

garlic,

1

small

minced

onion,

1/4

tsp

pepper.

QUAIL

OR

DOVES

-Cover

birds

in

Italian

dressing

(Go

od

Seasons

or

Kraft

Z

esty

),

marinate

overnight,

pour

off

dressing

and

cover

with

Texas

Pete

Hot

Sauce

for

6

hours

.

Wrap

birds

in

thick

bacon

secured

by

a

too

thpick.

'

Place

on

grill-

keep

turning

until

bacon

is

black.

Grill

for

20

minutes.

Se

ar

with

lid

open

and

fire

grate

in

high

(hot)

pos

ition

for

1

min

each

side

before

lowering

grate

and

closing

lid.

'OR

SMOKE

by

placing

birds

in

center

of

GRID

with

fire

in

both

ends

of

FIRE

BOX.

KABOBS

-Alternating

on

sk

ewers

any

combination of

meat

,

onions,

tomatoes

,

green

peppers

,

mushrooms,

zucchini

,circular

sli

ce

of

corn-on-the-cob,or pineapple.

Meat

could

consist

of

chunks

of

shrimp

,

sca

llo

ps

,lobster,

chicken

,

sausage

,pork,

beef,

etc

., -'

Marinate

the

meat

in

refri

gerator

for

several

hours.

Grill

each

side

approximately 7

minutes

turning

occasionally

wh

il

e . ,

basting

with

marinade. Leavea

small

amount

of

room

between

pieces

in

order

to

cook

f

aster.

Grill

with

lid

up

and

.,

£

~

the

fire

grate

In

the

lowest

position

.

See

marinade

recipe

on

last

page.

1/g, ;

}r'

-

~

KABOB

MARINADE:

Mix

1

cup

soy

sauce

,

1/2

cup

brown

sugar,

1/2

cup

vinegar, 1/2

cup

pineapple

juice,

2teaspoons

salt

,

1/2

teaspoon

garlic

powder

and

bring

to

a b

oil.

Marinate

beef

in

mixture

a

minimum

of 4

hours.

HOT

DOGS

-

Grill

with

lid

up

and

fire

grate

in

high

(hot)

position

for

approximately 6

minutes

,

turn

every

few

minutes

.

HAMBURGERS

-

Mix

in

chopped

onions,

green

peppers

,

salt

,

sear

3

/4

inch

patties

on

each

side

with

fire

grate

in

high

position

for a

few

minutes

.

Lower

fire

grate

to

medium

position

and

grill

with

lid

down

to

avoid

flare-ups.

Cook

each

side

3

to

7 minutes according to

desired done

ness

. Cook

ground

meat

to

150

internally or

until

juice

runs

clear

(free

of

blood)

for

prevention of

Ecoli.

B"gees

om

be

""ted

wih mari,ade whe,

tumlog

aodlo'

othe,log'edle,ts

cr"

be

ml,.d

I,

with

the 9

CO

"od beef

,"""

as

e

chili

sauce

or

powder

;or

you

may

marinate

by

allowing

to

stand

in

marinade

for

1

or

2

ho

ur

s

at

room

temperature

before

.

cooking;

or

let

stand

in

cove

re

d

dish

in

refrigerator

up

to

24

hours

. B

ring

to

room

temperature

before

cooking

. - .

See

meat

marinade

on

page

9.

SHRIMP

(Peeled)

&

Crayfish

-

Place

on

skewers,

coat

with

melted

b

utter

and

garlic

salt.

Gr

ill

4

minutes

on

each

side

or

until

pink

.

Cocktail

sauce

optiona

l.

BAKED

POTATOES

-

Rub

with

butter

and

wrap

in

foil

and

cook

on

grill

with

lid

down

for

50

minutes.

Turn

after

25

minutes

(no

need

to

turn

if

smoked)

. Squeeze

for

doneness.

SWEET

CORN

IN

HUSKS

-

Trim

excess

silk

from

end

and

soak

in

cold

salted

water

1hour

before

grilling.

Grill

25

minutes -turning

several

times.

,/

SWEET

CORN

IN

FOIL-

Husk

and

wash.

Rub

with

butter

and

seaso

n

with

salt

and

pepper.

Wrap

each

ear

in

foil

~

.~~

and

grill

for

30

minutes turning

several

times

(no

need

to

turn

if

smoked).

GRILLED

VEGETABLES

-

Slice

.1/4"

thick

and

soak

in

o

li

ve

oil

prior

to

grilling

to

prevent

burning.

Grill

for

9 minutes

each

side

.

4-

o

sroKilr ' REcrPEs

(wATEn

PAill

INDIRECTMETHOD

Pan

notincluded.Disposablebread

pan

isrecommended

SMOKE

BYCOOKING

SLOWLY

(See

chart

on page

10

for smokingtimes)

Youmay

wanttosearcertain

foods

before

smokingbyplacing

meat

directlyabovecoals

withLID

open

andFIREGRATE

inhigh

(hot)

position

for

several

minutes.

Addflavorsoaked

woodchipstothe

fire

and

add

1part

marinade,beerorwineto3 parts

water

tothe

drip

pan.

OPENING

THESMOKING

CHAMBER

WILLEXTENDCOOKING

TIME,

Cookinq

with

meatthermometer

ensures

foodisfullycooked.lnsertthermometer

into

thickest

part

noftouchingbone,

andallow

fiveminutestoregister.

Internaltemperature

forbirdsshould

be170"to 180'br whenleg

moveseasily

in

joint. Meat

shouldbecookedto internaltemperature

of140"

forrate,

160"

for

medium

and

170"

forwell

done.

ADDING

MORE

WATER

- Check

the

waterlevel

whencooking

more

than4 hoursorwhen

you

can't

hear

the

watersimmering.

Add

waterbymoving

meatoverand

pouring

waterthrough

GRILL

iNtO

WATER

PAN,

IFTHE

SMOKE

ISWHITE,

THEFIRE'S

RIGHT.

IFTHESMOKE

ISBLACK,

ADDSOME

DRAFT

SMOKED

TURKEY

- Empty

cavity

rinseand

pat

dry

under

the

back

and

tie

legstogether.

Place

incenter

foildrip

pan

of

water.St:tol-<q

tor..12

minutes

per L

:*r,,

with

paper

towel,tuck

wingtips

^:iT'." ofcookinq

qriddirectlv

above

W" tHBi

$lii'*i8lfi

!?l,B#ti",.

minut6s'per

pound

ifstuffed

to

allow

forexpansion.

best

results

(190"

internal).

position.

5)Close

lid

&control

heatwithdamp'ers

&adjustable

grate.

SMOKED

BAKED

HAM

- Fully

cooked

canned

hamorsmoked

and

cured

whole

hamorshank

orbutt

portion.

1)Place

water/drip

pan

onleft

sideof

fire

grate.2)Place

hotcoalsonright

side

(damper

end)

oifire

grate. Thecharcoal

basket

accessory

helpsconfine

coals

tooheside. 3)Placemeatabove

water

pan._

4)Place

fire

grate

inlovt

HAM

GLAZE:

1cupofliqhtbrown

sugar,

firmly

packed,

112cuporange

juice,

1

12

cup

honey,

combine

Sugar,

juice

and

honey.

Let

marinade

sit

foratleast

4 hours.

SMOKED

HOT

DOGS$TUFFED

- Slit

hotdogs

lengthwise,

within

1/4

inch

ofeachend. Stuff

6|1.!gG *{n cneese

and

relishand

wrap

inbd'con.

Flaceoncooking

grid

over

drip

pan

and

smokdl5-20 minutes

oruntil

bacon

iscrisp.

E

Meijer.com

SIIOKIN'

RECIPES

(WATER

PAN)

INDIRECT

METHOD

Pan

not included. Disposable bread pan is recommended

SMOKE

BY

COOKING

SLOWLY

(See

chart

on

page

10

for

smoking

times)

1) Place water/drip pan on left side of fire grate. 2) Place hot coals on right

c:::2~~~~~p]

side (damper end) of fire grate. The charcoal basket accessory helps confine

r'

coals to one side. 3) Place meat above water pan. 4) Place fire grate

in

low

\.~~~~~~~

position. 5) Close lid &control heat with dampers &adjustable grate.

...

You

may

want to sear certain foods before smoking by placing meat directly above coals with LID

open and FIRE GRATE

in

high (hot) position for several minutes.

Add flavor soaked wood chips to the fire and add 1 part marinade, beer or wine to 3 parts water

to the drip pan.

OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME.

Cooking with meat thermometer ensures food is fully cooked. Insert thermometer into thickest

part not touching bone, and allow five minutes to register. Internal temperature for birds should

be 1700 to 1800 or when leg moves easily

in

joint. Meat should be cooked to internal temperature

of 1400 for rate, 1600 for medium and 1700 for well done.

ADD

IN

G MORE WATER -Check the water level when cooking more than 4 hours or when you

can't hear the water simmering. Add water by moving meat over and pouring water through

GRILL into WATER PAN.

IF

THE

SMOKE

IS

WHITE, THE FIRE'S RIGHT.

IF

THE SMOKE

IS

BLACK,

ADD SOME

DRAFT

SMOKED

TURKEY

-Empty cavity rinse and pat dry

under the back and tie legs together. Place

in

center

foil drip pan of water. Smoke for 12 minutes per

minutes per pound if stuffed to allow for expansion.

best results (1900 internal).

with paper towel, tuck wing tips

. of cooking grid directly above

pound. Allow several extra

Use a meat thermometer for

SMOKED

BAKED

HAM

-Fully cooked canned ham or smoked and cured whole ham or shank

or butt portion.

Place fire grate in the lowest position and a drip pan under the meat. Remove rind

and score fat diagonally to give a diamond effect. Insert a whole clove

in

to the

center

of

every diamond. Place ham with fat side up

in

center

of

cooking grid

directly above drip pan. Close lid. About 9 minutes per pound is suggested

for fully cooked hams. Smoked or cured ham which is not fully cooked should

be cooked to an internal temperature of 160

°.

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.

HAM GLAZE: 1 cup of light brown sugar, firmly packed, 1/2 cup orange juice, 1/2 cup honey,

combine sugar, juice and honey. Let marinade sit for at least 4 hours.

SMOKED

HOT

DOGS STUFFED -Slit hot dogs lengthwise, within 114 inch

of

each end. Stuff

hotdogs

with cheese and relish and wrap

in

bacon. Place on cooking grid over drip pan and

smoke 15-20 minutes or until bacon is crisp.

..

sroKlil' REGIPES

IWATER

PANI

Indirect

Method

(continued)

sMoKED

CHICKEN

PARTS

AND

HALVES

- Rinse

pieces

incold

waterand

pat

dry

with

paper

towels. Brusheach piece

withvegetableoil and season

to tastewith salt and

pepper. Brown

pieces

directly

above

coals

with lidopen andgratein highor

mediumposition

for severalminutes. Then place pieceson cookinggrate

directly

above

drippan. With

thegrate

inthelowposition,

cook

withliC

downfor

55

to60minutes

oruntil

done. Donot

usevegetable

oil

orsalt

and

pepper

ifusing

marinade.

SMOKED

VENISON:

Place

leg

ofvenison

ina container

6r"hefty

bag"

and

marinate

lor 2-4days,

turning

daily. Marinate

bacon

overnight

initsmarinade.

Remove

roast

from

refrigerator

atleastanhourbeforecooking.Season

generously

with

seasoned

salt

and

coarse

ground

black

pepper.

Wrap

1lb.Bacon

over

thetopoftheroast,andsmoke

20/25minutes

per

pound,

oruntiltender. Donot

overcook.

Venison

Ma1nade;

1cupBalsamic

orwine

vinegar,

1cupoliveoil,2 oz.Worcestershire,

1/2oz' Tabasco,

2 tbs.Season

All,1 to 2 chopped

jalapenos,

3 oz. Soysauce. Bacon

Marinade:

2 ox.Winevinegar,2 oz. Worcestershire,

4 dashes

Tabasco.

SMOKED

SHRIMP

& CRAYFISH:

Mixin a foil pan 112cup

butter,

twoclovesof crushed

garlic,

Tabasco,sliced

green

pepper,

1tblseach

ofmincedonions,

saltand

juices

fromone

lemon.Addshrimpand/

orcrayfish

andsmoke

45minutes.

SMOKED

VEGETABLES:

Turnips,

potatoes,

carrots,

okra,

mushrooms,

peeled

onions,

zucchini,

squash,

etc' Putinpan

andcover

withwaterandcook

forseveral

hourswhile

cooking

the meat. Or place

vegetables

on grill

andsmoke

for50

minutes,

either

wrapped

infoilor not.

SMOKED

FISH: Marinate

in brine

(1/4

cupdissolved

in 1 qt of water)or marinate

fishin 1 cup white

wine,1 cup soy

sauce

mixed

with1cuplemon

juice. Marinate

overnight

incovered

dish

inrefrigerator.

Letair

on rack20minutesbefore

placing

on Pamsprayed

grill. Smoke

25minutes.

SMOKED

SPARE/BACK

RIBS: Peeloff

tough

layerofskin

onbackside. Rub

allsurfaces

withseasoning.

Placeribsin

center

of gridabovedrip pan and smokeapproximately

1 'll2 hoursor until

meats

pulls

awayfrom bone. Bastewith

barbecue

sauce

during

last30 minutes.

CHICKENMARINADE: Combine112cupsoy sauce,1/4 cup vegetableoil, 114cup red wine vinegar,1 teaspoon

oregano,

1/2teaspoon

sweet

basil,

1/2teaspoon

garlicpowder

withparsley,

1/4teaspoon

pepper. Pouroverchicken

pieces

in nonmetal

dish. Coverand refrigerateovernight,

turningoccasionally.

Use marinade

to bastechicken

while

cooking.

MEATMARINADE:

Forsteaks,

chops,andburgers:Combine

q cupsoysauce,

2 coarselychopped

largeonionsand2

cloves

garlic

(halved)

inanelectricblender;

cover,

process

athighspeed

1minuteoruntil

mixtureisvery

smooth. Stir

in

114cup

bottle

gravy

coloring

(KitchenBouqetandGravy

Master)and

2teaspoons

BeauMondeseasoning

(or

substitute

'1

teaspoon

MSGand1teaspoonseasoned

salt).

Allow

meattostand

inmarinadeatroomtemperature

for2 hoursor refrigerate

upto 24hours

inacovered

dish. Bring

meatto roomtemperature

before

cooking.

SH|SHKABOBMARINADE:

Mixl cupsoysauce,

112cupbrownsugar,

l12cupvinegar,

112cup

pineapple

juice,2

teaspoons

salt,

1/2teaspoon

garlic

powder

andbring

toa boil. Marinate

beef

inmixturea minimum

of4 hours.

IE

Meijer.com

SMOKIN' RECIPES (WATER PAN)

Indirect Method (continued)

SMOKED CHICKEN PARTS AND HALVES -Rinse pieces in cold water and pat dry with paper

~

.

towels. Brush each piece with vegetable oil and season to taste with salt and

.',

<

:'.

~.;

:;

pep~er

.

Bro~n

pieces directly above coals with lid open and grate

i~

high or

~""':;<;IiiIII!lW:l!

:ii.i

';'.

" medium position for several minutes. Then place pieces on cooking grate

directly above drip pan. With t

he

grate in the low position, cook wi

th

li::J

down for

55 to 60 minutes or until done.

Do

not use vegetable oil or salt and pepper if using marinade.

SMOKED VENISON: Place leg of venison

in

a container or "hefty bag" and marinate for 2-4 days, turning daily. Marinate

bacon overnight

in

its marinade. Remove roast from refrigerator at least an hour before cooking. Season generously with

seasoned salt and coarse ground black pepper. Wrap 1

lb

. Bacon over t

he

top of the roast, and smoke 20/25 minutes per

pound, or until tender. Do not overcook.

Venison Marinade: 1 cup Balsamic or wine vinegar, 1 cup olive oil, 2 oz. Worcestershire, 1/2 oz. Tabasco, 2 tbs. Season

All, 1 to 2 chopped jalapenos, 3 oz. Soy sauce. Bacon Marinade: 2 ox. Wine vinegar, 2 oz. Worcestershire, 4 dashes

Tabasco.

SMOKED SHRIMP & CRAYFISH: Mix

in

a foil pan 1/2 cup butter, two cloves of crushed garli

c,

Tabasco, sliced green

peppe

r,

1 tbls each of minced onions, salt and juices from one lemon. Add shrimp and/ or crayfish and smoke 45 minutes.

SMOKED VEGETABLES: Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc. Put

in

pan

and cover with water and cook for several hours while cooking the meat. Or place vegetables on gri

ll

and smoke for 50

minutes, either wrapped

in

foil or not.

SMOKED FISH: Marinate

in

brine (1/4 cup dissolved

in

1 qt of water) or marinate fish

in

1 cup white wine, 1 cup soy

sauce mixed with 1 cup lemon juice. Marinate overnight

in

covered dish

in

refrigerator. Let air on rack 20 minutes before

placing on Pam sprayed gril

l.

Smoke 25 minutes.

SMOKED SPARE/BACK RIBS: Peel off tough layer of skin on back side. Rub all surfaces with seasoning. Place ribs

in

center of grid above drip pan and smoke approximately 1 1/2 hours or until meats pulls away from bone. Baste with

barbecue sauce during last 30 minutes.

CHICKEN MARINADE: Combine 1/2 cup soy sauce, 1/4 cup vegetable oil, 1/4 cup red wine vinegar, 1 teaspoon

oregano, 1/2 teaspoon sweet basil, 1/2 teaspoon garlic powder with parsley, 1/4 teaspoon pepper. Pour over chicken

pieces

in

nonmetal dish. Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while

cooking.

MEAT MARINADE: For steaks, chops, and

bu

rgers: Combine q cup soy sauce, 2 coarsely chopped large onions and 2

cloves garlic (halved)

in

an electric blender; cover, process at high speed 1 minute or until mixture

is

very smooth. Stir in

1/4 cup bottle gravy coloring (Kitchen Bouqet and Gravy Master) and 2 teaspoons Beau Monde seasoning (or substitute 1

teaspoon MSG and 1 teaspoon seasoned salt).

Allow meat to stand

in

marinade at room temperature for 2 hours or refrigerate up to 24 hours

in

a covered dish. Bring

meat to room temperature before cooking.

SHISH KABOB MARINADE: Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup pineapple juice, 2

teaspoons salt, 1/2 teaspoon garlic powder and bring to a boil. Marinate beef

in

mixture a minimum of 4 hours.

Food Weight @r*

Side

Fire

Box

Water

Pan

Smokin' Temperature

on

MealThermometer

BeefRoasts,

Beef

Brisket

Lamb

Roasts,

Venison

Large

cuts

ofGame

Pork

Roasts

Pork/

BeefRibs

PorkChops

Sausage

Links

Ham,

Fresh

Ham,Cooked

Chicken

(Cut

uP

orsplit)

Chicken

(Whole)

Turkey

(Unstuffed)

Fish,small

whole

Fish,

filets,

steak

Duck

Small

3-4lbs.

5-7lbs.

7-9lbs.

3-4lbs.

5-8lbs.

Full

grill

Full

grill

Full

grill

10lbs.

Allsizes

1-4fryers,

cutup

orsplit

1-4f

ryers

8

- 12lbs.

Full

grill

Full

grill

3-5lbs.

1-11/2hours

1314

- 2112nours

2112

- 3112

houts

1314

- 2112hours

2112

- 3hours

1112

- 2hours

314

- 1114hour

2

- 2314hours

3

- 4

hours

11/2-2hours

1-11i4hours

1114

- 1112nou(

1314

-2112hours

1/2

- 3/4

hours

1/4

- 1/2hours

1

- 13/4

hours

3/4

- t hour

4

- 5

hours

5

- 6

hours

7-10hours

5

- 6hours

7

- B

hours

4

- 6

hours

4

- 6

hours

4

- 5

hours

7

- 8hours

3

- 4hours

4

- 5

hours

5

- 6

hours

7

- I hours

2

- 3

hours

1

- 3

hours

5

- 6hours

4

- 5

hours

Full

140o

rare

160"medium

170"

welldone

170"

1

70"

Meat

pulls

frombone

Meat

pulls

frombone

170"

forlreshsausage

1700

1300

f t

80"

f tegmoves

easily

in

.ioinl

180"

/ legmoves

easily

in

joint

180o

/ leg

moves

easily

In

ioint

Flakes

withlork

Flakes

withfork

180"

/ legmoves

easily

in

ioint

180o

/ leq

moves

birds

IMPORTANT SAFETY WARNTNGS

READ

ALLSAFETY

WARNINGS

AND INSTRUCTIONS

CAREFULLY

. Use

caution

when

assembling

andoperating

your

grill

toavoid

scrapes

orcuts

fromsharP

edges.

. Do

notuse

gasoline,kerosene

oralcohol

for

lighting

charcoal.

Use

ofany

ofthese

orsimilar

products

cotlld

cause

an

explosion

possibly

leading

tosevere

bodily

injury.

. Keep

chibren

&pets

away

from

grill.

Supervision

is

necessary

anddo

not

leave

grill

unattended

when

inuse.Use

caution

when

moving

grill

toprevent

strains.

Keep

grill

at

least

'15

feet

lromany

combustible

material

(decks'

buildings,

fences'

trees,

bushes,

etc).

.Whenadding

charcoal

and/or

wood,use

extreme

caution'

. Never

move

grill

when

itisinuseor

when

it

contains

hotcoals

or

ashes.

. Do

not

placegrill

near

flammable

liquids,

gases

or

where

flammable

vapors

maybe

Present.

. Use

caution

since

flames

can

flare-up

when

fresh

airsuddenly

comes

incontact

with

fire.Whenopening

the

lid,

keephands'

face

andbody

safe

from

hotsteam

and

flame

flare-ups.

. Do

notexceed

atemperature

of400F. Do

notallow

charcoal

and/or

wood

toreston

the

wallsof

grill'Doingso

will

greatly

reduce

the

lifeof

the

metal

and

finish

of

yourgrill.

BEFORE

ASSEMBLING

AND OPERATING

YOUR GRILL

. Always

wearoven

mittstoprotect

hands

from

burns.

Avoid

touching

hotsurfaces.

.Whenopening

lid,

makesure

it

is

pushed

allthe

way

backso

it

restsagainst

the

lidsupport

brackets.

Useextreme

caution

as

hoodcould

fallback

toaclosed

position

andcause

bodily

injury.

. Close

lidand

alldampers

tohelpsuffocate

flame.

.Always

hold

anopen

lidfrom

thewooden

handle

toprevent

it

fromclosing

unexpectedlY.

. Never

leavecoals

and

ashes

unattended'

Before

grill

can

be

leftunattended,

coals

and

ashes

must

be

removed.

Use

caution

toprotectyourself

and

property.

Carefully

place

remaining

coalsand

ashes

in

anoncombustible

metal

container

and

saturate

completely

with

water.Allow

coalsand

water

to

remain

inmetal

container

24

hours

prior

todisposing.

.To

protect

against

bacteria

that

could

cause

illness,

keep

all

meatsand

refrigerated

and

thaw

inrefrigerator

ormicrowave;

keepraw

meatsseparate

fromother

loods;

washeverything

thatcontacts

raw

meats;

cook

thoroughly;

and

refrigerate

leftovers

immediately.

Cook

meats

medium

to

welldone.

THESE

WARNII.IGS

APPLY

ALSO

TO

THE

"SIDE

FIRE

BOX"

EE

Meijer.com

~

.

-~

~~

SMOKING

TIMES

Food

Weight

Water

Pan

Side

Fire

Box

Temperature

on

Smokin'

Meat

Thermometer

Beef

Roasts

,

Beef

Brisket

I3- 4

Ibs.

Lamb

Roasts

,

Venison

I 5- 7

Ibs.

I 1-

11/2

hours

I 4- 5

hours

140

0

rare

I

13/4

-

21/2

hours

I 5- 6

hours

160

0

medium

I

21/2

-

31/2

hours

I 7

-10

hours

170

0

well

done

!

Large

cuts

of

Game

" 7- 9

Ibs.

Pork

Roasts

3- 4

Ibs.

5- 8

Ibs

. j

13/4

-

21/2

hours

I 5- 6

hours

170

0

I

21

/2 -3

hours

7- 8

hours

170

0

I i

Pork

l

Beef

Ribs

Po

rk

Chops

S

au

sage

Links

Ham

,

Fresh

Ham

,

Cooked

I

Full

grill

!

Full

grill

I

11/2

-2

hours

4- 6

hours

I

Meat

pulls

from

bone

I

314

-

11

/4

hour

I 4- 6

hours

Meat

pulls

from

bone

I

Full

grill

101bs.

2-

23

/4

hours

I 4- 5

hou

rs

1

1700

for

fresh

sausage

3- 4

hours

7- 8

hours

I

All

sizes

11/2

- 2

hours

I 3- 4

hours

1

1700

130

0

Chicken

(Cut

up

or

split)

Chicken

(

Whole)

1-4

fryers,

cut

up

or

split

1-4

fryers

! 1-

11

/4

hours

I 4- 5

hours

1

1800

1

leg

moves

easily

in

joint

I

11/4

-11

/2

hou

r I 5- 6

hours

180

0

1

leg

moves

easily

in

joint

Turkey

(Unstuffed)

i 8

-12I

b

s.

13/4

-

21/2

hours

I 7- 8

hours

1

180

01

leg

moves

easily

in

joint

Fish

,

small

whole

i

Full

g

rill

I

112

-

3/4

hours

2- 3

hours

Flakes

with

fork

Fish

,

filets

,

steak

I

Full

grill

1/4

-1

/2

hours

I

1-3hou

rs

Flakes

with

fork

Duck

1

3- 5lbs. 1-

13/4

hours

5- 6

hours

180

0

1

leg

moves

easily

in

joint

Small

game

b

irds

Full

grill

3/4

-1

hour

4- 5

hours

180

0

1

leg

moves

easily

in

joint

If

you

purchased

the

"Side

Fire

Box"

....

Recipes

for

Texas

Style

Smoking

are

enclosed

with

it.

&WARNING

/;\!

IMPORTANT

SAFETY

WARNINGS

LL)

READ

ALL

SAFETY

WARNINGS

AND

INSTRUCTIONS

CAREFULLY

BEFORE

ASSEMBLING

AND

OPERATING

YOUR

GRILL

•

Use

caution

when

assembling

and

operating your grill

to

avoid

scrapes

or

cuts

from

sharp edges.

•

Do

not

use

gasoline, kerosene

or

alcohol for lighting charcoal.

Use

of

any

of

these

or

Wrangler 2123 User manual

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