GRILL MAINTENANCE
Frequency of cleanup is determined by how much your smoker is used. Make sure coals are completely extinguished
before cleaning inside of smoker. Inside surfaces may be cleaned with a strong solution of detergent and water applied
with a scrub brush. Thoroughly rinse with water and allow to air dry before using again.
HELPFUL HINTS
• If food seems to be getting too smoky or brown before the cooking time is finished, cover it loosely with heavy duty
aluminum foil.
•Remove the ash after each use.
•Covered side dishes can be warmed in smoker chamber.
•To prevent flare-ups, brush meat lightly with oil before grilling.
•Keep a small squirt bottle of water handy for grilling flare-ups.
If a bristle brush is used to clean any of the grill cooking surfaces, ensure no loose bristles remain on cooking surfaces
prior to grilling. It is not recommended to clean cooking surfaces while grill is hot.
THE HEAT OF THE COALS
seconds you can
hold the palm of
your hand 4 inches
above the coals
temperature range (Fº)
visual cues
HOT COALS
2
400 to 450
barely covered with
gray ash; deep red glow
MODERATELY HOT
375 to 450
thin coating of gray
ash; deep red glow
MODERATELY HOT COALS
4
325 to 375
significant coating of
gray ash; red glow
MODERATELY COOL COALS
5
300 to 325
thick coating of gray
ash; dull red glow
3
TO HOT COALS
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