6
EN
www.napoleon.com
N415-0553E NOV 26.19
Charcoal Grilling Chart
Food
Direct/Indirect
Heat
Cooking Time
Helpful Suggestions
Steak
1 in. (2.54cm)
thick
Direct heat
6-8 min.– Medium
When selecting meat for grilling, ask for
marbled fat distribution. The fat acts as
a natural tenderizer while cooking and
keeps it moist and juicy.
Hamburger
1/2 in (1.27cm)
thick
Direct heat
6-8 min.– Medium
Preparing hamburgers to order is made
easier by varying the thickness of
your patties. To add an exotic taste to
your meat, try adding hickory-flavored
woodchips to the charcoal.
Chicken pieces
Direct heat approx 2
min. per side.
Indirect heat for the
remaining 18-20
min.
20-25 min.
The joint connecting the thigh and the
leg from the skinless side should be
sliced 3/4 of the way though for the meat
to lay flatter on the grill. This helps it
to cook faster and more evenly. To add
a trademark taste to your cooking, try
adding mesquite-flavored woodchips to
the charcoal.
Pork chops
Direct heat
10-15 min.
Trim off the excess fat before grilling.
Choose thicker chops for more tender
results.
Spare ribs
Direct heat for 5
min.
Indirect heat to
finish
1.5-2 hrs.
turning often
Choose ribs that are lean and meaty. Grill
until meat easily pulls away from the
bone.
Lamb chops
Direct heat
25-30 min.
Trim off the excess fat before grilling.
Choose extra thick chops for more tender
results.
Hot dogs
Direct heat
4-6 min.
Select the larger size wieners. Slit the skin
lengthwise before grilling.
Charcoal Cooking Guide
Charcoal is the traditional way of cooking that we are all familiar with. The glowing briquettes emit
infrared energy to the food being cooked, with very little drying effect. Any juices or oils that escape
from the food drip down onto the charcoal and vaporize into smoke giving the food its delicious grilled
taste. The bottom line is that Napoleon’s charcoal grill produces searing heat for juicier, tastier steaks,
hamburgers and other meats. For cooking times and tips refer to the Charcoal Grilling Chart.
The following grilling chart is meant to be a guideline only. Cooking times are affected by such factors as
altitude, outside temperature, wind, and desired doneness, which will be reflected in your cooking time.
Use a meat thermometer to ensure foods are adequately cooked.
Summary of Contents for NK18K-LEG-1
Page 12: ...12 EN www napoleon com N415 0553E NOV 26 19 Notes ...
Page 24: ...24 RU www napoleon com N415 0553E NOV 26 19 Notes ...
Page 36: ...36 CZ www napoleon com N415 0553E NOV 26 19 Notes ...
Page 48: ...48 SK www napoleon com N415 0553E NOV 26 19 Notes ...
Page 60: ...60 HR www napoleon com N415 0553E NOV 26 19 ...
Page 72: ...72 SI www napoleon com N415 0553E NOV 26 19 ...
Page 76: ...76 www napoleon com N415 0553E NOV 26 19 3 8 10mm x2 x2 x2 x3 x3 ...
Page 79: ...79 www napoleon com N415 0553E NOV 26 19 1 2 13mm x2 ...
Page 81: ...81 www napoleon com N415 0553E NOV 26 19 ...
Page 82: ...82 www napoleon com N415 0553E NOV 26 19 3 8 10mm x2 x2 x2 ...
Page 87: ...87 www napoleon com N415 0553E NOV 26 19 Notes ...
