14
STARTING A FIRE
FOR GRILLING
STEP 1.
Open the Hood and the Slide Vents.
STEP 2.
Remove the Cooking grids. Make sure the
Drip Pan is pushed all the way in.
STEP 3.
Place about five pounds of charcoal (72-
75 briquettes) on the Charcoal Grate. Make a
pyramid shaped stack near the front of the
Charcoal Grate. (See Illustration Starting A Fire.)
STEP 4a. For regular charcoal or wood
, apply
the lighter fluid, following the container instructions.
Let the lighter fluid soak in for approximately one
minute.You may use an electric fire starter; just
leave off the lighter fluid and follow manufacturer's
instructions on the container).
STEP 4b
.
For instant light briquettes,
do not use
lighter fluid, an electric fire starter solid, or chimney
starters. The starter accelerant is blended into the
briquettes and will cause flame-ups, unpleasant
fumes and odors.
STEP 5.
Carefully light the charcoal and let it burn
for about 30 minutes or until it is covered with a
light gray ash. Do not close the hood.
STEP 6.
Using long-handled tongs and barbecue
mitts, spread the charcoal out inside the Charcoal
Holder. Leave about one-half inch of space
between each piece of charcoal. This will help to
avoid flare-up from the meat drippings and more
even heat for grilling. (See Illustration For Grilling.)
STEP 7.
You may begin cooking by placing the
grids in the grill and food on the grids. Then close
the hood for smoke cooking.
1) Cooking on the Grids
is heated by the burning charcoal
underneath. The natural food juices from the juices fall onto
the hot Charcoal and vaporize. Rising smoke bastes the food,
giving it that unique barbecued flavor.
Leave the Slide 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.
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.
2) 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.
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.
GRILL COOKING
To reduce the risk of serious bodily injury or death:
· Avoid burns from the hot air and steam trapped inside,
by opening the hood carefully when grill roasting.
· Avoid burns by using barbecue mitts and long handled
tongs when placing wood chips or chunks on the
charcoal and for handling the Cooking Grids when they
are hot.
· If flare-ups occur, close the vents for at least one
minute to stop flare-up. Do not use water.
· Do not cover more than half (50%) the cooking area if
using griddle plates. Full coverage of cooking area will
cause overheating below the plates and could damage
the grill or cause a possible hazard.
