Xtreme Power 95539 Original instruction manual

CHARCOAL GRILL
SAVE THIS MANUAL: KEEP THIS MANUAL FOR SAFETY WARNINGS, PRECAUTIONS, ASSEMBLY,
OPERATING, INSPECTION, MAINTENANCE AND CLEANING PROCEDURES. WRITE THE PRODUCT’S
SERIAL NUMBER ON THE BACK OF THE MANUAL NEAR THE ASSEMBLY DIAGRAM (OR MONTH
AND YEAR OF PURCHASE IF PRODUCT HAS NO NUMBER)
OWNER’S MANUAL AND SAFETY INSTRUCTIONS
ITEM: 95539
FOR QUESTIONS PLEASE CALL OUR CUSTOMER SUPPORT: [phone] MON-FRI 9AM TO 3PM PST

GENERAL SAFETY WARNINGS
Read all safety warnings and instructions. Failure to follow the warnings and instructions
may result in re and/or serious injury. Save all warnings and instructions for future
reference.
1
OUTDOOR USE ONLY. DO NOT use the grill indoors or in an enclosed or non-ventilated area.
IMPORTANT SAFETY INFORMATION
Keep a re extinguisher nearby when using this grill at all times.
Household use only. DO NOT operate this grill for other than its intended use.
The grill has to be installed on a secure, level base prior to use.
DO NOT wear loose clothing when using the grill or allow hair to come in contact with the grill.
NEVER use a grill on a wooden surface or other ammable sources.
Keep at least 10 feet of clearance between the grill and any combustible materials when in use.
Keep the grill away from ammable liquids and gasoline. NEVER store the grill near ammables.
In windy conditions, place the grill in an outdoor area sheltered from the wind.
Keep out of reach of children or pets. Store in an area away from children.
DO NOT try to move or reposition the grill while in use.
DO NOT place goods over 10kgs/22lbs on each side shelf.
DO NOT use gasoline, kerosene or alcohol to light the charcoal. Using any of these products could
cause a ash re or an explosion. Severe bodily injury could occur.
If using lighter uid to start a re, leave the roll top open until the briquettes are ashed over and the lighter
uid has burned off.
DO NOT add uid to warm or hot coals. A ash re could result causing severe bodily injury.
DO NOT add instant light charcoal briquettes to an existing re. A ash re could result causing severe
bodily injury.
DO NOT light and operate grill without the slide out ash pan in place.
DO NOT leave a hot grill or coals or ashes unattended.
Allow the unit to cool completely before conducting and cleaning or maintenance.
WARNING: DO NOT use spirit or petrol for lighting. Only use lighters complying to EN1860-3.

2
PARTS DIAGRAM

3
PARTS LIST

4
PARTS LIST

5
PARTS LIST

6
PARTS LIST

7
HARDWARE LIST

8
ASSEMBLY
STEP 1: Attach the handle bar grip (32) onto the re box front panel with screws (BBx2). Connect all parts
of the re box together (9,10,13, 35) with screws (BBx8)
STEP 2: Attach the air vents (2x34) with screws
(2xBB), washers (2xEE) and nuts (2xAA) onto
side panels of the re box.
STEP 3: Place the leg end caps (2x16) onto left
legs (14, 15)
STEP 5: Attach the bottom shelf (21) with screws
(4xBB) onto the legs.
STEP 4: Attach all legs (14, 15, 25, 26) with
screws (8xBB) onto the re box. Pay attention to
the right position of all legs.

9
ASSEMBLY
STEP 6: Insert the axle (22) through the right legs
(25, 26) Plug the wheels (2x23) onto the ends of the
axle. Use nuts (2xJJ) for locking the wheels. Now
attach the wheel covers (2x24) onto the wheels.
STEP 7: Attach the handle (7) and the handle
base 92x11) with screws (2x11) onto the left legs.
Attach the charcoal door handle (28) with the
handle base (29) and the charcoal door locking
level (30) onto the re box shutter, x it with a nut.
STEP 9: Connect the ash pan (18), ash pan
verlay (19) and the handle bases (2x3) with
screw (2xMM) onto the handle (20)
STEP 8: Attach the adjustable charcoal pan
(17) onto the re box with screws (6xBB). Insert
the charcoal pan handle (31) into the bar grip,
clockwise. The, x it with a lock screw.
STEP 11: Attach the lower hinge (2x8) with
screws (4xDD) onto the back panel of the box.
STEP 10: Insert the ash pan into the guides of
the side panels of the re box.

10
ASSEMBLY
STEP 12: Attach the bottle opener (12) with screws
(2xBB) onto the left front leg (15) then attach the side
table (27) with screws (4xHH) onto the inner right
legs (25, 26)
STEP 13: Connect the upper hinge (2x33) with
screws (4xCC) and nuts (4xAA) onto the hood
(1). Attach the handle base (2x3) with screws
(2xLL) onto the hood (1).
STEP 14: Connect the air vents (2x34) with screws
(2xBB), washers (2xEE) and nuts (2xAA) onto the
hood.
STEP 15: Place the hood (1) onto the re box.
Make sure that the hinges t to each other, then
attach the hinges with pins (2xFF) and cotter pins
(2xGG)
STEP 16: Place the cooking grates (2x6) onto
the re box, then insert the warming rack (5) into
the grill.
Your grill is now ready for use.

11
OPERATION
This grill has an adjustable charcoal tray. By turning the crank handle, the charcoal
tray can be raised or lowered to desired height. This allows for different heat settings
depending on the food you are cooking and the temperature you want it to cook at.
It also allows for easy cleaning of the interior of the rebox after the unit has cooled
down completely. It is not recommended to raise a fully loaded charcoal tray higher
than the middle height setting.
NOTE: The grate is coated with porcelain which is a fragile coating. Handle with
care to avoid damage. DO NOT cool the grate in cold water while it is still hot or the
coating may crack.
The grill should be heated up and fuel kept red hot for at least 30 minutes prior to the
rst cooking.
Lighting the Fire:
Open the hood of you grill as well as all the buttery dampers. Remove the cooking
grates and add charcoal, do not put more than 2.6kgs of charcoal in the pan. Lower
the adjustable pan to its lowest setting. Use a charcoal lighter uid to start the re.
DO NOT cook before the fuel has a coating of ash. Cooking too soon may leave your
food tasting like ash. After ash-over is complete, use tongs to spread the ash into a
single layer on the pan.
DO NOT cook before the fuel has a coating of ash. Cooking too soon may leave your
food tasting like ash. After ash-over is complete, use tongs to spread the ash into a
single layer on the pan.
Chimney starters, electric starters, or other types of re starters may be used instead
of lighter uid to light the re. But only according to those manufacturers instructions.
When using charcoal lighting uid, allow charcoal to burn with grill lid open until
covered with a light ash. This will allow charcoal lighting uid to burn off. Failure to do
this could trap fumes from charcoal lighting uid in the grill and may result in a ash
re or explosion when the lid is open.
Operating Instructions:
To achieve the extended cooking times needed for barbecuing or slow smoking
additional charcoal can be added through the pan access door. Lower the
adjustable charcoal pan to its lowest setting . Open the pan door using an insulated
grill mitt.
Wait until the ashed in the grill have completely cooled off before emptying the the
grill.

12
OPERATION
GRILL METHODS:
You can use your grill to cook three different ways, depending on the type of food
and how you want to prepare it.
GRILLING is cooking directly over the re using direct heat. This method is the quickest
and woks well for foods that are tender before you cook them, including Steaks,
beef or pork tenderloin, burgers, hot dogs, sausage, chicken seafood etc. Grilling
uses very high temperatures over 325°F. When cooking at these temperatures it is
important to keep an eye on the food to make sure it doesn’t burn.
BARBECUING is cooking using direct heat and smoke. This method takes a little longer
but can be used for nearly any kind of food. Barbecuing uses lower temperatures
and longer cooking times, this method works best for cuts of meat that need time
to tenderize, such as ribs, bricks, pork shoulder wild game etc. Barbecuing uses
temperatures that range from 225°F to 325°F. Try to maintain 275° for optimal results.
BARBECUING is cooking using direct heat and smoke. This method takes a little longer
but can be used for nearly any kind of food. Barbecuing uses lower temperatures
and longer cooking times, this method works best for cuts of meat that need time
to tenderize, such as ribs, bricks, pork shoulder wild game etc. Barbecuing uses
temperatures that range from 225°F to 325°F. Try to maintain 275° for optimal results.
SLOW SMOKING is cooking using much lower temperatures and longer cooking
times. Slow smoking is a way to cure meats rather than cook them. Slow smoking
is ideal for turkeys, chickens, beef briskets, cheese and sausage. Slow smoking uses
temperatures that range from 140°F to 225°F. Most slow smoking recipes call for the
use of a saline brine that helps preserve the meat to avoid bacterial contamination
during the cooking process.
Using Charcoal and Wood:
Your charcoal grill is made to burn either charcoal briquettes or natural wood
lump charcoal. Both of which have different cooking attributes. Briquettes typically
provide longer burn times than lump charcoal but lump charcoal burns hotter than
briquettes. Using the charcoal pan access door to add more charcoal makes both
briquettes and lump easy and convenient for extended cooking times.
Smoking Woods:
When choosing smoking woods, the rule of thumb is to use a fruited hardwood from
a tree that bears a nut, fruit or berry. The most popular and widely available smoking
woods are hickory and mesquite. Hickory imparts a milder avor while mesquite
imparts a more intense avor. Other common wood varieties are oak, apply, pecan
and cherry. NEVER use pine, cedar or kiln dried wood. Green wood still contains sap
and moisture and will impart a strong-tasting smoke that will turn your food black.

OPERATION and MAINTENANCE
13
The amount of smoke avor imparted to your food cab be controlled by not just the
type of wood you use but also by the length of time the meat is smoked. Barbecuing
typically adds more smoke avor than grilling due to the longer cooking times. You
can also control the amount of smoke avor by wrapping meats in aluminium foil
for part of the cooking process. Cook meat for 1/2 to 2/3 of the total cooking time,
or until it is the perfect color. Then wrap the meat in foil and nish cooking the meat
until done.
Smoking Woods:
Frequency of cleaning is determined by how often the grill is used. Make sure the
coals are completely extinguished and the grates are cooled down before cleaning
the inside of the unit. To remove stains on the lid and front panel caused by fumigation
while grilling. Use of a cleaning pad is recommended. Wipe out the interior of the
unit with a cloth paper towel. Clean the grates with warm water and pat dry. The
coating is fragile. DO NOT knock, hit or drop the grates.
GRILL MAINTENANCE:

14
THE MANUFACTURER AND/OR DISTRIBUTOR HAS PROVIDED THE PARTS LIST AND ASSEMBLY
DIAGRAM IN THIS MANUAL AS A REFERENCE TOOL ONLY. NEITHER THE MANUFACTURER OR
DISTRIBUTOR MAKES ANY REPRESENTATION OR WARRANTY OF ANY KIND TO THE BUYER THAT
HE OR SHE IS QUALIFIED TO MAKE ANY REPAIRS TO THE PRODUCT, OR THAT HE OR SHE IS
QUALIFIED TO REPLACE ANY PARTS OF THE PRODUCT. IN FACT, THE MANUFACTURER AND/OR
DISTRIBUTOR EXPRESSLY STATES THAT ALL REPAIRS AND PARTS REPLACEMENTS SHOULD BE
UNDERTAKEN BY CERTIFIED AND LICENSED TECHNICIANS, AND NOT BY THE BUYER. THE BUYER
ASSUMES ALL RISK AND LIABILITY ARISING OUT OF HIS OR HER REPAIRS TO THE ORIGINAL
PRODUCT OR REPLACEMENT PARTS THERETO, OR ARISING OUT OF HIS OR HER INSTALLATION
OF REPLACEMENT PARTS THERETO.
Record Product’s Serial Number Here:
Note: If product has no serial number, record month and year of purchase instead.
Note: Some parts are listed and shown for illustration purposes only and are not available individually
as replacement parts.
PLEASE READ THE FOLLOWING CAREFULLY
WARRANTY
PRODUCT MADE IN CHINA