oklahoma joes TAHOMA 24203104, Assembly Manual

5

OKLAHOMAJOES.COM

FIRST TIME START UP

Follow these instructions for setup and proper use of your Ta-

homa Charcoal Grill.

1.  INSPECTION

a.  Check damper knob by rotation clockwise and counter-

clockwise. See Figure A on page 6.

b. 

Check  if  fire  grate  is  in  place  before  filling  charcoal. 

Remove warming racks, the cooking grates, and baffles

c.  Look in the hopper to ensure that it is empty (clear of 

charcoal, etc.).

d.  Lock the 2 hopper latches.

e.  Lock the ash pan drawer latch.

f.  Close the cooking chamber lid.

g.  Plug the grill into a GFCI protected outlet and power the 

grill on using the power switch on the control panel.

h.  Turn the control knob to 250°F temp. setting and press 

knob. 

i.  Allow the unit to run for up to 5 minutes and listen for the 

blower fan. You should also be able to feel air moving out 

of the smokestack.

j.  Verify fan operation by opening the hopper lid which will 

turn off the fan. Close the hopper lid to restart the fan. 

k.  Verify fan operation by opening the ash pan drawer which 

will turn off the fan. Close the ash pan drawer to restart 

the fan. 

l.  Turn off the unit by pressing and releasing the power 

button.

2.  SEASONING -

Seasoning your grill before cooking will burn 

off any manufacturing residues, protect your grill surfaces, and 

create the beginning of a cooked-in surface treatment that will 

add to the flavor of your smoked meats, cook after cook.

a.  Load the hopper with 4 lbs of charcoal briquettes (about 

60-65 pieces).  

b.  Open the cooking chamber’s lid.  

c.  Using the knob at the front panel, open the damper (rotate 

the knob clockwise).  

d.  Power the grill on using the power switch on the control 

panel. Do not set any temperature yet. 

e.  Have the ash pan drawer slightly open.  

f. 

Place 2 fire starters on the starter tray located inside the 

ash pan. We recommend the use of Oklahoma Joe’s Fire 

Starters, Model Number 

2485277R08

 Use a lighter to ig-

nite the fire starters. See Figure B on page 6. 

g.  Close the ash pan drawer and lock the 2 latches.

h. 

Wait for a few seconds to see the smoke flowing into the 

cooking chamber across the cooking grates.

i.  Close the chamber lid.

j.  Turn the control knob to 250°F to set the temperature and 

press the control knob. 

k.  Wait for the preheat to complete: 

i. As the temperature in the cooking chamber rises 

during the preheat cycle, the display toggles between 

the actual temp. (specified by showing 

ACT

) and 

setpoint temp. (specified by showing 

SET

).

ii. When the chamber temperature reaches the setpoint, 

the control beeps three times and stops toggling.

l.  Run the unit for 30 minutes.

m.  Turn off the system and allow it to cool down.

n.  Now, you are ready to cook!

3.  SHUTDOWN CYCLE

 - Use this technique to properly shut-

down your grill after each use.

a. 

Once you are finished cooking, turn off the unit by press

-

ing and releasing the power button on the control panel.

b.  Close the damper on the front panel (turn the knob coun-

terclockwise).

c.  Close the chamber lid.

4.  QUICK CLEANUP 

- We recommend that you complete these 

steps after each cook.

a.  Make sure the unit is cooled down

b.  Empty grease cup. 

c.  Open and remove the ash pan drawer. 

d.  Dump the ash

e.  Check for any ash or fuel pieces resting on the bottom 

surface. Remove if necessary. 

f.  Re-insert the ash pan. 

C A U T I O N

CAUTION:

 Partially warm charcoal can reignite when 

exposed to fresh air. Always wait for the unburnt charcoal 

to fully cool down.

5.  SUBSEQUENT START UPS 

– After a seasoning burn, 

startups are a breeze.

a.  Turn the unit on, but do not set temperature. 

b.  Open the lid, ash pan and hopper and check for old char-

coal and ash, remove if necessary. 

c.  Open the damper (rotate the knob clockwise). 

d.  Fill hopper with desired amount of charcoal briquettes and 

add lump charcoal, wood chips or chunks if desired, close 

and latch hopper lid. 

e.  If lump charcoal, wood chips and/or chunks are added, 

make sure to start off with 2 lbs of charcoal briquettes 

(about 30-35 pieces) to ensure a consistent start up. 

f.  Open the ash drawer, remove any old ash and place 2 

firestarters on the stand inside the ash pan. 

g. 

Light the firestarters, close and latch the ash pan drawer. 

h. 

Close the lid once you start to see smoke flowing into the 

cook chamber. 

i. 

Set desired temperature (turn knob and press to confirm.)

STARTING UP YOUR TAHOMA

STARTING UP YOUR TAHOMA

STARTING UP YOUR TAHOMA