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USING CHARCOAL AND WOOD
CHARCOAL
Your KINGSFORD® 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
Adding smoking woods to your KINGSFORD® CHARCOAL GRILL is an easy and effective way to
create wonderful flavor combinations for all types of grilled, barbecued, or slow smoked foods. Wood
chips are typically used for shorter cooking times, where chunks are better for longer cooking times.
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 flavor, where mesquite is more intense. Other common wood
varieties are oak, apple, pecan, cherry, etc.
It is important to never use pine, cedar, or kiln dried wood – and any smoking woods should be well
cured. Green wood still contains all the sap and moisture needed to keep the tree alive, and will
impart a super strong-tasting smoke that will turn your foods black. Also, when you try burning green
wood, it is hard to reach a good temperature, because all the moisture inside the wood almost puts
the fire out while it’s burning. Well-cured wood lights easily, maintains cooking temperature, and
produces a great tasting smoke flavor that isn’t too strong.
The amount of smoke flavor imparted to your food can be controlled by not just the type of wood you
use (whether a mild wood or more intense), but also by the length of time the meat is smoked.
Barbecuing typically adds more smoke flavor to food than grilling, due to the longer cooking times.
You can also control the amount of smoke flavor by wrapping meats in aluminum foil for part of the
cooking process. Cook meat for ½ to 2/3 of the total cooking time, or until it looks to be the perfect
color. Then wrap the meat in foil and finish cooking the meat until done.
Summary of Contents for BC251
Page 4: ...3 SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE ...
Page 12: ...11 STEP3 STEP4 A 41 38 A 19 20 37 ...
Page 13: ...12 STEP5 STEP6 E 40 39 29 28 A ...
Page 19: ...18 STEP14 STEP15 A 36 6 ...
Page 20: ...19 STEP 16 STEP 17 B 4 D 3 B 4 D A 11 D D 11 A ...
Page 22: ...21 STEP20 Repeat step 21 to install another side shelf 13 13 C C ...
Page 24: ...23 STEP22 Finish 5 ...