Bbq Pro 12615883800 User Manual CHARCOAL GRILL Manuals And Guides L0901568

BBQ-PRO Grill, Charcoal Manual L0901568 BBQ-PRO Grill, Charcoal Owner's Manual, BBQ-PRO Grill, Charcoal installation guides

User Manual: Bbq-Pro 12615883800 12615883800 BBQ-PRO CHARCOAL GRILL - Manuals and Guides View the owners manual for your BBQ-PRO CHARCOAL GRILL #12615883800. Home:Lawn & Garden Parts:Bbq-Pro Parts:Bbq-Pro CHARCOAL GRILL Manual

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17 iNCHCHARCOAL
MODELNO.
126.1

GRILL

TOOLSREQUIREDTO
ASSEMBLETHiS GRILL
, AdjustableWrench
, Phillipsscrewdriver
NotIncluded

L
THIS INSTRUCTIONMANUAL CONTAINS IMPORTANTINFORMATIONNECESSARY FOR THE PROPER
ASSEMBLY AND SAFE USE OF THE APPLIANCE. READ AND FOLLOW ALL WARNINGS AND
iNSTRUCTiONS BEFORE ASSEMBLING AND USING THE APPLIANCE. FOLLOW ALL WARNINGS AND
iNSTRUCTiONS WHEN USING THE APPLIANCE. KEEP THiS MANUAL FOR FUTURE REFERENCE.

Call us first if you have any problems with this product. We can help you with questions about assembly and grill operation or if there are
damaged or missing parts when you unpack this unit. Please call before returning to the store.

1-800-265-2150 8:30AM- 5:00PM EST MONDAY- FRIDAY

TABLEOF CONTENTS
SAFETY INSTRUCTIONS

FEATURES
COOKINGTECHNIQUES
OPERATION
LIGHTINGA FIRE
SMOKING
DIRECT GRILLING
COOKINGTIME AND CLEAN UP

7
8
9
10

RECIPES

11-13

MAINTENANCE

ASSEMBLY INSTRUCTIONS

18-27

EXPLODEDVIEW/PARTSBREAK DOWN

28-29

ONE YEAR FULL WARRANTY
If this product fails due to a defect in material or workmanship within one year
from the date of purchase, call 1-800-4-MY-HOME®to arrange for free repair (or
replacement if repair proves impossible.)
This warranty includes part rust-through, but excludes part paint loss or surface
rusting, which are conditions that can be the result of normal use, accident or
improper maintenance.This warranty is void if this product is ever used for
commercial or rental purposes. This warranty gives you specific legal rights, and you
may have other rights which vary from state to state.
Sears, Roebuck and Co., Hoffman Estates, IL 60179

SAFETY iNSTRUCTiONS
Your newBBQPROcharcoal
smoker,is a safe,convenient
appliancewhenassembledand
usedproperly.However,as with
all charcoalfire products,certain
safeguardsmustbe observed.
Failureto follow thesesafeguards
may resultin damageor injury. If you
havequestionsconcerningassembly
or operation,consultyour dealer,or
our directcustomerservicelineat
1-800-265-2150

FORYOUR SAFETY
I

THIS APPLIANCE IS FOR OUTDOORUSE ONLY, DO NOT
OPERATE IN GARAGE,SHED, BALCONYOR OTHERSUCH
ENCLOSEDAREAS.

NEVEROPERATETHIS APPLIANCEUNATTENDED.

NEVEROPERATETHIS APPLIANCEWITHIN 10FT (SM)
OF ANY STRUCTURE,COMBUSTIBLEMATERIALOR GAS
CYLINDER.

INSTALLATION
In the U.S.A.and Canada,this
appliancemustbe installedin
accordancewith localand the
relevantnationalcodes.

NEVEROPERATETHIS APPLIANCEWITH IN 25FT (7.5M) OF
ANY FLAMMABLELIQUID.
NEVERSTORE FLAMMABLEMATERIALSUNDERNEATHTHIS
APPLIANCE.

ELECTRICALCAUTION
1. If anyaccessoryis usedon
this appliancethat requiresan
externalelectricalpowersource,the
accessorywheninstalledmust be
electricallygroundedin accordance
with localcodes.Inthe absenceof
localcodes,the followingstandards
apply:
(U.S.A.)ANSl/NFPANo. 70-Latest
Edition
(CANADA)CSAO22.1Canadian
ElectricalCode
2. Do notcut or removethe
groundingprongfromthe plug.
3. Keepthe electricalsupplycord
and awayfrom any heatedsurface

ONLY INSTALLSMOKERON A HARD LEVEL,
NONCOMBUSTIBLESURFACE.
THIS APPLIANCE IS NOT INTENDEDTO BE INSTALLEDIN,
OR ON, RECREATIONALVEHICLESAND/OR BOATS.
®

DO NOT RESTRICTTHE FLOW OF AIR TO THIS APPLIANCE.

NEVERMOVE SMOKERWHILE IN USE.

DO NOT MOVE SMOKERWHEN WATER BOWL CONTAINS
HOT LIQUIDS.
SPECIAL CARE MUST BE TAKENTO KEEPYOUNG
CHILDRENAWAY FROM HEATED SURFACES.
THIS APPLIANCE IS NOT INTENDEDFOR COMMERCIALUSE.

HANGINGHOOKS:Thereare six S-hooksincluded•These hooks
are usefulfor hangingfood fromthe hangingbar bellowthe dome•
Thesehookshelp with cookingof foods likesausage,wholefish
,_
and chicken-wings•Removetheuppermostcookinggrid to make [. I _
roomfor hanginglarge fooditems.
_

.f,_.>.-_-_=_.
-"----------d_
_ _

¢)COOKiNG GRIDS:The cookinggridsare 17 inchesin diameter•

l__.

Thegridscan be locatedat two positionsonedirectlyabovethe
waterbowland one bellowthedomelid. Gridsrest on top of three
supportbrackets•

_g_
_

t_ WATERBOWL:The functionof the waterbowl isto keepthe
cookingenvironmentmoistand to add flavorsto the foods.Flavor
is addedby two actions•Firstis the additionof juice,beer or wine
.....
to thewater bowl.The secondis falhngfat dnppmgscollectedin
thewater bowl•Liquidand fat are vaporizedand circulatedin the
smokerseasoningthefood•Alwaysfill the waterbowlhalf way

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--

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(_\_
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_;_;_
;;C";_";_%-_c-:_
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--->--_
____,
_

A.CHARCOAL TRAY:Whenmakinga fire, briquettesshouldbe
-r placedon topof the wiregrateinsidethe charcoaltray• Soaked
woodchipsor woodchunkscanbe addedstraightintothe fire for
moresmokeand flavor,

_
_

_
....
_:

__-_

whileyoucontinueto
beforeyou
begincookingand
cook. maintainthe levelmthe water bowl (____

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_
!0

. .._._
_
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....._
,_ ,_

___
___
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sectionsof the smokerwhilethey are in useor storage.

/'_
'i_#--..
_ ,._
_ j---._
_
_

_!............

_:_TEMPERATUREGAUGE:The in lid thermometerreadsup to

IJ7OO°F.
7ACCESS DOORS:Twoconvenientaccessdoorsare usefulfor:
i refuelingthecharcoaltray and refillingthewater bowl,as wellas

_:::_,_/
/ //
/ //

checkingon foodon thelowergrids.
VENT POSiTiON:Thereare threeadjustableventson the
smokercabinet,one vent on top and two on the bottom,opposite _
eachother•Eachvent adjuststo controlcookingtemperature•
_
Openingthe ventsincreasesair flow and oxygensupplyto the
_
fire, increasingcombustionand temperature•Closingthe ventswill
restrictair flow and decreasethe temperature•It is good practiceto
leavethetop vent one quarteropento allowconvectioncurrents•
Whenadjustingthe ventsduringcookingusean ovenmittas the
ventwill be HOT.

_.
,f | '_

PLACEA NON-COMBUSTIBLE
ASH GUARD(NOT INCLUDED)
UNDERNEATHTHE UNITTO PROTECTTHEAREA BELLOWTHE
GRILL FROMFALLINGDEBRIS.

/ //
/ //
/ ///
i_ y

z_-'--_..

/-"-.

7 "_

COOKINGTECHNIQUES
PROTIPS:
Preparationis importantso, these
are somehelpfulstepsto set up
thearea aroundyoursmokerfor a
successfulcook out.
Preparefood
in advanceto avoid
delayand timingproblems.If
usingmarinadeor spices,they
shouldbe appliedbeforeplacing
meaton thecookinggrid.
Organizethearea around
thesmokerto includeforks,
tongs,oven mitts,saucesand
seasonings,to allowyouto stay
in the vicinitywhilecooking.
Leaveexcessfat on the meat
to maximizetheflavor of slow
cookedfoods.
To avoidthe problemof food
stickingto thecookinggrids,coat
thegrids withvegetableoil or
non-stickspraybeforeusing.
Woodchipsshouldbe soaked
accordingto manufacturer's
instructionspriorto startingthe
smoker.
Vegetablesare bestdone in
aluminumfoilwith enough
moistureto createsteam.
Oookingtime for vegetableswill
be similarto bakingor steaming
on the electricrange.

SMOKERCOOKING.Smokercookingor slow cookingis a moretimeconsumingform of barbecue
that producesexcellentresultswith regardsto flavor.Slowcookedmeatsbecometenderand full of
moistrichflavorfrom the processof smokeand liquidinfusion.Themaincharacteristicsof this styleof
cookingare lowtemperaturesoverextendedperiodsof time,woodsmokegeneratedfrom hardwood
chipsand a moistcookingenvironmentcreatedbysteamfrom thewater bowl.
TYPESOF FOOD.Slowsmokercookingis usefuland deliciousfor all typesof meats.Pork,beef,
poultry,fish and lambare all excellentmeatsto cook in the BBQPROsmoker.Asa generalguide,lean
meatswill need moreliquidto keepthem moistand tenderoverthe long cookingprocess.Whilemeats
higherin fat will self basteduringcooking.Sincetheslow cookingprocessuseslow heat,cooking
timesare muchlongerthana barbecuegrill.Anyguidelinesfor cookingtime shouldbe understood
to be only approximateand the safetyof meatsshouldbe determinedby a thermometerreadingof
internaltemperature.
WOODCHIPSAND WOODSMOKE. Differenthardwoodssuchas Mesquite,Hickory,Oak, Maple
and Appleare availableas smokingchipsintendedfor usein barbecuesand smokers.It is best to use
woodchipsthat havebeen preparedforsmokingas they are safe for consumption.You do not want
to use mostsoft woods(Pine,Spruce)becausethesecontainlots of sap and will imparta bad tasteto
foods.
Directions:Preparewoodchips accordingto themanufacturer'sinstructions.Usuallychipsshould
be soakedin waterfor 30 minutesprior to use. Thepurposeis to generatesmokeover an extended
period,the wet woodwilldo this ratherthan quicklyburningin the heatof the fire. For the31818K
modelsmokeryouwill placewood chipsdirectlyontothe charcoaltray, in with the burningcharcoal
or to theside wherethey will be heatedto producesmoke.Whileyouare cookingif you needto add
additionalwoodchips,add smallamountsof woodso youdo notextinguishthefire. Whenadding
freshwooduse cautionand protectyourhandswithglovesand with a long handledtongs to placethe
woodchipsinto thecharcoaltray.
LIQUIDINFUSION.Theadditionof liquid is essentialto keepingfoodsmoistand tenderduringthe
slowcookingprocess.The waterbowlshouldbe filledhalfway with liquid.The liquiditselfcan be water
or a desiredflavor likefruit juice, beer,wine, vinegar,saucesthat are 50 percentwaterand a varietyof
spicescan be added.Maintainthe levelof thewater bowlthroughoutthe cookingprocess.
A lowwater levelcan be detectedby listeningforthe soundof watersizzling.Watercanbe added
to the waterbowlthroughthe top of smokeror side door.Usecautionand wear protectivegear on
youhandsassumeall partsof the smokerwill be hot. Standbackand carefullyadd water usinga
funnelor a containerwith a spout. Fillwaterbowlto 1"belowthe rim. Pourslowlyto avoidsplashingor
overfilling.

OPERATIONI_/GHT/NG
7.EFIRE
PROTIPS:
, Wedo not recommendthe useof

LIGHTINGA FIRE.All cookingfiresshouldbe madeinside
thecharcoaltray on top of the wiregrate,whilethe tray is
in placeinsidethe smokercabinet.Do not movea charcoal
tray that containsa lit fire. Donot movea smokerthat
containsa lit fire.

_ ..........._

Alwaysusea drip pan/ashguard(NOT INCLUDED)placed /z .......
underneaththe Smokerto protectthe surfacebeneaththe
fallingashes,embersand drippings.Placea thin layerof
waterin
drip pan/ashguardto
helpextinguishfallingashes
smokerfrom
heatdamageand/ordiscolorationand
to catch
and embers.
Removedomelid and upper bodyportionsof the

_/l_s

r_Light the charcoalusingan electricstarter,a chimney
starteror charcoallighterfluid,be carefulandfollow the

_..

_ _..

_._

smoker,
t') Placea small amountof charcoalin a pile on the middle
f-- of thecharcoaltray,alwaysusehigh qualitycharcoal.

_......

, Do notuse gasoline,keroseneor
alcoholfor lightingcharcoal.Use
of anyof these or similar products
cancausean explosionpossibly
leadingto severebodilyinjury.

rT
_ _%_ _t ___-_b! __
_
_J"

_.._ •
___.u._

manufacturersinstructions. allowit to burn until
A Carefullylightthecharcoaland

__-_____

-,_

Thiswill allowany charcoallightingfluid to burnoff. At
"1" coveredwith lightash prior to reassemblingsmoker.
this pointflavoringwoodcan be addedto the fire.

_\_-_--_'

i__i//

.(.-_._
--.
-.

AIIowcharcoalto burndownso that thefire is not hot
whenassemblingthe unit. Placeemptywater bowl
insidesmokerbodyon the lowersupportbrackets.
Positionwater bowlso rim is restingsecurelyon all three
supportbrackets.

7 At this p°int the sm°ker sh°uld be preparedf°r c°°king

___

needto
add fresh
fuelto
the fire. Factorsthat
effect
MAINTAINING
THE
FIRE.Whenslow
cookingyouwill

__L.\"

-_ C_

"U'_!_

cookingtemperature,environmentalconditions;wind, air
temperatureand lengthof cookingtime. To maintainan
eventemperaturefollowthese steps.
theamountof fuel youwill usewhilesmokinginclude:
hotso protectyourhandswith grillingglovesor
....--........
1 Openthe
/_J
mitts. I°westaccessd°°r The d°°r will be extremely_

CIoseand fastenthe lowestaccessdoor.Protectyour
handswith grillingglovesor mitts.
Monitorthe temperatureto gaugethe affectof the
amountof fuelyoujust added.

, Neveradd charcoallightingfluid to
hotor evenwarmcharcoal.
, Duringgrilling,greasefrom meat
may drip intothe charcoaland
causea greasefire. If this should
happen,replacedomelid to
suffocatethe flame.Do notuse
waterto extinguishgreasefires.
, Use cautionsinceflamescan
flare-upwhenfreshair suddenly
comesin contactwithfire.

Carefully,fill water bowlwith warm wateror marinadeto
1" belowthe rim. A full pan holds3 quartsof waterand
will lastfor approximately3-4 hours.Do notover fill or
allowwaterto overflowfrom waterbowl. ( U.S.quarts)

Add fuel intothecharcoaltray with a pairof long handled
cookingtongs.Add smallamountsof fuel to remainat
an evenand low temperature,necessaryto slow cook.

charcoallighterfluid. If you choose
to usecharcoallighterfluid, only
usecharcoallighterfluid approved
for lightingcharcoal.Carefullyread
instructionson the charcoallighter
fluidand charcoalpriorto use.
, Do notuse self-startingcharcoal.
Use onlyhigh gradeplain charcoal
or charcoal/woodmixture.

"''__S

USECAUTIONAND WEAR
PROTECTIVEGLOVESWHEN
HANDLINGOR ADJUSTING
ANY PARTOF THEGRILL.
ALWAYSASSUMETHE GRILL
AND ITS COMPONENTSARE
VERYHOT.
7

, Whenopeningthe domelid, keep
hands,faceand bodysafe from
hotsteamand flameflare-ups.
Removethedomelid by tilting
it towardyou to allowheatand
steamto escapeaway fromyour
face.
PROTIPS:
. Dry woodburnshotterthan
charcoalso you maywant to
increasethe rationof woodto
charcoalto increasethe cooking
temperature.Hardwoodsuch as
oak, hickory,mesquite,fruit and
nutwoodsare an excellentfuel
becauseof their burningrate.
Whenusingwoodas fuel, make
surethe woodis seasonedand
dry. Do notuse resinouswood
suchas pineas it will produceand
unpleasanttaste.

OPERATIONSMOKING
PROTIPS:
, Brushpoultryand naturallylean
meatswith cookingoil, butteror
margarinebeforecooking.
, Meatshouldbe completelythawed
beforecooking.
, Whencookingmorethanone
pieceof meat,thecookingtime is
determinedby the largestsingle
piecebeingcooked.
, Themeat bastesitselfwhile
cookingin the smoker.Nobasting
or turningis necessaryafterthe
meat is placedon the grill.
, Thereis very littledifferencein
temperatureand cookingtime
betweentop and bottomgrill
levels.Whencookingdifferent
typesor cuts of meatat the same
time,placethe meatthat requires
the leastcookingtime on thetop
cookinggrill so that it may be
easilyremovedfirst. If onlyone
cookinggrill is required,use the
uppergrill levelfor the best results.

SMOKINGThereare numerousresourcesand recipesto be foundin booksand magazinesrelatedto
slow cookingand smoking.Likeall cuisine,this form of cookingrequiresexperimentationand learning
form experience.It wouldbe worthwhileto take notesaboutthe successand failuresof recipesand
techniquesyoutry.
As a methodof cookinglargecuts of meatsmokingcan not be beat.Theseinstructionswill guide
youin settingup yourBBQ Pro Grillfor smoking.UseCautionand wearprotectivegloveswhen
manipulatingandassemblingthe Grill.Alwaysassumethat the grill componentsare hot.
Followthe
operationinstructionsfor
lightinga
(page7).
Smokingis a low
heatcookingprocess
so usea small
amountof charcoaland
buildafire
fireto
a stabletemperature
of 200°F.Assemblethe
middlegrill sectionand placethe water bowlontothe brackets.
A waterbowl (drippan) is recommendedto catchfat drippings.Putone to one and a half inchesof
waterin thewater bowl(drip pan).See Liquidinfusion(Page6) for seasoningideas.
Assemblethe remainderof the grill and arrangingthe piecesof meaton the cookinggrids. Place
the lid ontothe grill,rememberthe morethe grill is openedduringthe cookingprocess,the longerit
willtake to preparethe food.
Use cautionand wearprotectivegloveswhenworkingwith foodaroundthe barbecueto avoid
injury.
ARRANGINGFOODPlacefood on the cookinggrill in a singlelayerwith space betweeneachpiece.
This willallowsmokeand moistheatto circulateevenly aroundall piecesof food. Largepieces,like
porkshoulderare limitedby the insidediameterof the smokerbody. Theseitemshouldbe placeso
that accessto manipulatethem is notdifficult.Longitemslikewholefish or sausagelinks canbe hung
from thehang bar locatedunderthedomelid. Severalhanginghooksare providedto securefood
items.One or bothof thecookinggridsmay needto be removedto accommodatethe lengthof the
piecesof food.
COOKINGTIMEThe factorsthat effect thecookingtime of foods;the size and thicknessof a cut of
meat,theconsistencyof thetemperaturein the cookingenvironment,the weatheroutside,also the
moreyouopen thedoorsor raisethe lid the longerit takes.Just to consider,itemslike chickenwings,
sausagesor ribsmay take about3-4 hourswhilea largeporkshoulderfor a pulledporkrecipemay
take up to 10 hoursof cookingtime.Page 10 showsa tableof approximatecookingtimes,time does
not ensurefoodsafety,onlya safe readingfrom a meatthermometershouldbe usedto determine
whenthe mealis ready.

INTERNAL
APPLIANCE
TEMPERATURE SHOULD NOT EXCEED 250°F
WHEN SMOKING
FOODS

OPERATION /REOTGR,_UNG
DIRECTGRILLINGThedirectgrillingmethodinvolvescookingfoodon gridsdirectlyoverthe flame.
Directgrillingis the mostpopularmethodfor mostsingleservingitemssuchas steaks,chops,fish,
burgers,kebabsand vegetables.
Assemblethe grill as in illustrationB. Placecookinggrid abovethe charcoaltray. Placeuniton top of a
non-flammablepatio protector/ashguard (Not Included).
Assemblethe grill a minimumof 10 feet fromany structureor combustiblesubstance.Donot
assemblethe grill underneathanyoverhangingstructureor vegetation.Do notuse this grill on top of a
combustiblesurface.

PROTIPS:
, Preparefood in advanceto avoid
delayand timingproblems.If using
marinadeor spices,they should
be appliedbeforeplacingmeaton
thecookinggrid. If bastingwith
sauces,they shouldbe appliedthe
last 2-4 minutesof grillingto avoid
burning.
, Bringmeat to roomtemperature
just priorto grilling.Trim excessfat
from meatto minimizethe"flareups"that are causedby dripping
grease.
, Pre-heatthe grill to the desired
temperature.

ILLUSTRATIONA

Followtheoperationinstructionsfor lightinga fire(page 7). Builda smallfire in the charcoaltray using
a singlelayerof charcoalbriquettes.Whenall thepiecesof charcoalare evenlywhiteand smoldering
placethecookinggrid on top. The Oharcoalfireshouldbe approximately350°Ffor directgrilling.Do
not usethe lid whiledirectgrillingwith the unit.

, Ooatthe gridswith vegetable
or oliveoil to preventfoodfrom
stickingto the grids.
, Holdthe salt whencookingmeats
on the grill.The meatwill stay
juicierif thesalt is addedafter
cooking.
, To preventsteaksfrom "drying
out",usetongs ratherthana fork
and startwith a mediumto high
heatto searthe meatand seal
thejuices in. Reducethe heatand
extendcookingtimeswhengrilling
thickercutsof meat.
, Learnto test whenthe meat is
doneby time and feel. Themeat
firmsup as it cooks.Whenthe
meatis soft it is rare.Whenit is
firm,it is welldone.

INTERNAL APPLIANCE
TEMPERATURE SHOULD
NOT EXCEED350°F WHEN
GRILLING FOODS.

USECAUTIONAND WEARPROTECTIVEGLOVESWHENHANDLINGOR ADJUSTING
ANY PARTOF THEGRILL. ALWAYSASSUMETHE GRILLAND ITS COMPONENTS
ARE
VERYHOT.
_

LACE A NON-COMBUSTIBLE
ASH GUARD(NOT INCLUDED)UNDERNEATHTHE UNIT
TO PROTECTTHE AREABELLOWTHE GRILL FROMFALLINGDEBRIS.
9

OPERATIONCOOKING TIMEAND CLEANUP
COOKINGTIMEThe factorsthat effect thecookingtime of foods;the size and thicknessof a cut of
meat,theconsistencyof thetemperaturein the cookingenvironment,the weatheroutside,also the
moreyouopen thedoorsor raisethe lid the longerit takes.Just to consideritemslikechickenwings,
sausagesor ribsmay take about3-4 hourswhilea largeporkshoulderfor a pulledporkrecipemay
take up to 10 hoursof cookingtime.Belowis a tableof approximatecookingtimes,time doesnot
ensurefoodsafety,onlya safe readingfrom a meatthermometershouldbe usedto determinewhen
the mealis ready.
FOODSAFETYOnlyuse internaltemperaturereadingsto determinewhena pieceof meatthat is
cookedand safe to serve.Whentakingtemperaturereadingsuse a meatthermometerdesignedfor
cooking.Take a readingfromthe thickestportionof the meat and takecare notto contactany bones
as theywill givean inaccuratetemperaturereading.Usethe tablebellowasa guide forapproximate
cookingtime whileslow cooking(smoking)foods.
APPROXIMATE
COOKINGTIMESSLOWCOOKNIGTEMP200-220°F
MEAT

APPROXIMATE
COOKINGTIMES
HOURSPERPOUND

WELLDONE
iNTERNALTEMP

PORKROAST

1.5HOURS/LBS

160-170°F[70-77°C]

SPARERIBS

4-5 HOURS

160-170°F[70-77°C]

BEEFBRISKET

1.5HOURS/LBS

170°F[77°C]

BEEFROAST

1.5HOURS/LBS

180°F[82°C]

WHOLECHICKEN

2-3 HOURS

170°F[77°C]

WHOLEFISH

1.5-2.5HOURS

MEATFLAKES

LEGLAMB

3-5 HOURS

145-170°F63-77°C

MEATTHERMOMETERGUIDE

Whenslowcookingwith yoursmoker,usea meat
thermometerfor bestresultsandto ensurefoodsafety

BEEF/LAMB

RARE

145°F

63°C

BEEF/LAMB
BEEF/LAMB

MEDIUM
WELLDONE

150°F
160°F

66°C
71°C

VEAL
PORK

WELLDONE
WELLDONE

150°F
170°F

66°C
77°C

POULTRY

WELLDONE

170°F

77°C

CLEANINGUPAlwaysallowthe smokerand all componentsto coolcompletelybeforehandling.
Neverleavecoalsand ashes in smokerunattended.Beforethe smokercan be left unattended,
remainingcoalsand ashes mustbe removedfrom smoker.Usecautionto protectyourselfand
property.Placeremainingcoals and ashesin a noncombustiblemetalcontainerand completely
saturatewith water.Allowcoalsand water to remainin metalcontainer24 hourspriorto disposing.
With a gardenhose,completelywet surfacebeneathand aroundthesmokerto extinguishany ashes,
coalsor emberswhich may havefallenduringthe cookingor cleaningprocess.Extinguishedcoalsand
ashesshouldbe placeda safe distancefromall structuresand combustiblematerials.Coverand store
smokerin a protectedarea,out of reachof children.

RECIPES
SMOKED SHREDDEDPORK BARBECUE SANDWICHES
SERVES8- PREPARATIONTIME0:20
Pulledporkis a Southernclassic!Theporkshoulderiscookedlong and slow,thenshreddedand
servedwitha tangy barbecuesauce.Theporkshoulderis a less tendercut of meat,which mustbe
cookedon the smokerfor between5 and 8 hoursor 1.5hrsper pound.
1...................... Large porkshoulder6 lb. bone-inwith fat coveringattached
1/2cup.............. LemonChiliHerbRub
11/2cups........... Favoritebarbecuesauce
8 large............... Crustyrolls
2 cups............... Appleor hickorywoodchips
LEMONCHILI HERBRUB
1/4cup............... Sugar
1/4cup............... Koshersalt
3 tablespoons......Chilipowder
1 teaspoon..........Groundcumin
1 teaspoon..........Driedoregano
1 teaspoon..........Groundcoriander
1 teaspoon..........Dry mustard
1 tablespoon.......Lemonzest,finely grated
PREPAREPORK:
Sprinklethe porkshouldergenerouslywith rub and massagein on all sides.Setasidefor minimum1
hour,or overnightin the refrigeratorto allowflavorsto penetratethemeat.
PREPARESMOKER:
Soakwoodchipsin waterfor a minimumof one hour, beforestartingthe smoker.Placean even layer
of soakedchipsin thesmokerbox,and placethe boxon thesupports.Fillwater bowlhalfway with
desiredflavoringliquid.If youare usinga juiceor sodawith highsugarcontent,mix with 50%
waterto avoidcaramelizingthe sugars.Ensurethatfluid levelis maintainedthroughoutcooking.Light
a small fire, and closedoor.
SMOKEPORK:
Whenthesmokerhas reached200°F-220°F(93°O-105°O)placethe pork,fat sideup, on a rack in
thecenterof thecabinet.The charcoalfire shouldbe monitoredcloselyto maintainconsistentheat
throughoutthe wholecookingtime The porkwillneed to cookfor approximately1.5hrsper pound.
Theporkshouldbe checkedfor donenesswith a meatthermometerto ensureinternaltemperatureof
165°F-175°F(74°C-79°C).
*To adjustthe levelof smokeflavor in the meat,varythe amountof woodchipsusedthroughoutthe
cookingtime. Meatwill be so tenderthat it canbe shredded,or pulledwith a fork!
SERVE:
Let porksit for 15 minutes,coveredwith foil. Shredor cut the porkand mix with yourfavoritewarmed
sauce.Serveit on crustybuns.

RECIPES
BARBECUED BACK RIBS
SERVES6- PREPARATIONTIME0:15
3 Ibs.................... Porkback ribs
2......................... Cupspecanor hickorywoodchips
SAUCE
1cup................... Ketchup
2 tablespoons
........Brownsugar
1/2cup.................Water
1/3cup.................Worcestershiresauce
1 tablespoon........ Chilipowder
Dashhot peppersauce
Saltand pepperto taste
PREPARERIBS:
Peel themembraneoff the backof the ribs usingyour fingers.(This makesan enormousdifference
in the tendernessof the ribs.) Cuteachsleeveor rack of ribs into6"sections.Sprinklewith salt and
pepper.
PREPARESAUCE:
Combinesauceingredientsin a pot, bringto a boiland thensimmeruntilthickened.
PREPARESMOKER:
Soakwoodchipsin waterfor a minimumof one hour,beforestartingthe smoker.Placean even layer
of soakedchipsin thesmokerbox,and placethe boxon thesupports.Fillwater bowlhalfway with
desiredflavoringliquid.If youare usinga juiceor sodawith high sugarcontent,mix with 50%water to
avoidcaramelizingthe sugars.Ensurethat fluid levelis maintainedthroughoutcooking.Lighta small
fire, and closedoor.
SMOKERIBS:
Whenthe smokerhasreached200°F-220°F(93°O-105°O)placethe ribs, boneside downon the racks
of the smoker.The ribswill needto cook for approximately4-5hours.Baste ribswith preparedsauce
onceper hour or more. Theribsshouldbe checkedfor donenesswitha meatthermometerto ensure
internaltemperatureof 165°F-175°F(74°C-79°C).
Thecharcoalfireshouldbe monitoredcloselyto maintainconsistentheatthroughoutthe wholecooking
time.To adjustthe levelof smokeflavor in the meat,varythe amountof woodchipsusedthroughout
the cookingtime.
SERVE:
Serveribswith leftoversauce.

RECIPES
SMOKED PRIME RIB OF BEEF
SERVES12-PREPARATIONTIME0:05
5-101bs
....................Primerib of beef,rolledand tied
5 ............................Clovesgarlic,slivered
6 tablespoons........ Dijonmustard
2 tablespoons....... Freshthyme,chopped
1 tablespoon.........Freshlygroundblack pepper
2 cups................. Mesquiteor alder woodchips
PREPAREBEEF:
Outgarlicclovesinto sliversand insert intothe roast.Combinethe dijon mustard,thymeand pepper
and spreadmixtureoverthe roast.
PREPARESMOKER:
Soakwoodchipsin waterfor a minimumof one hour, beforestartingthe smoker.Placean even layer
of soakedchipsin thesmokerbox,and placethe boxon thesupports.Fillwater bowlhalfway with
desiredflavoringliquid.This recipeworksvery wellwith redwineand water mixed50/50.Ensurethat
fluidlevelis maintainedthroughoutcooking.Lighta small fire,and close door.
SMOKEBEEF:
Whenthesmokerhas reached220°F-250°F(105°0-120°0)placethe roaston a rackin the middle
of the cabinet.Cookroast for3.5hrs- 5.5hrsor approximately1/2hrper pound.Theroast should
be checkedfor donenesswith a meatthermometerto ensureinternaltemperatureof 140°F(60°0)
(mediumrare).
Thecharcoalfire shouldbe monitoredcloselyto maintainconsistentheatthroughoutthe wholecooking
time.To adjustthe levelof smokeflavor in the meat,vary theamountof woodchipsusedthroughout
thecookingtime.
SERVE:
Letstand 20 minutesbeforecarving.

MAINTENANCE
PERIODICMAINTENANCE
Afteryou havefinishedcooking,preparefor the nextcookoutcleaningany residueof foodfrom the
gridsand anycharcoalashin thefollowingmanner:
COOKINGGRIDS.Use a long-handledbrass bristlebrushto cleanthe grids. Rememberthat the
smokeris hot, so wearkitchenmittsor usea pot-holderto handlethe brush.You do not haveto wash
the gridsafter eachcookout,butif youwish to do so, usea mildsoapand watersolution,and then
rinsethemthoroughly.Neverusea commercialovencleaner.Lightlycoat cookinggrillswith non-salted
vegetableoil or vegetablecookingsprayto protectthem.
CHARCOALTRAY.Thecharcoaltray is locatedon the bottomof the smoker.The charcoaltray
shouldbe checkedand cleanedregularlyafter eachuseto preventash fromoverflowingontoyour
patio. Makesure thecharcoalfireis completelyextinguishedand that the charcoaltray is cool. Never
dumphotashes.
BARREL.If there isa buildup of ashon the insideof the barrel,removeit usinga plasticputtyknife.
Do soonly whenthesmokeris cool. Neverapplypaintto the interiorsurface.Rustspotson the interior
surfacecan be buffed,cleaned,then lightlycoatedwith vegetableoil or vegetablecookingsprayto
minimizerusting.Alwayskeepyoursmokercoveredwhennotin useto protectagainstexcessive
rusting.
ANNUALMAINTENANCE
To ensuresafe and efficientperformance,the followingcomponentsshouldbe inspectedand cleaned
at leastonce per yearor afterany periodof storageexceedingone month.
EXTERIORFINISH.Rustingis a naturaloxidationprocessand may appearon steel parts.Rustwill not
affectshort term performanceof yoursmoker.If rustappearson theexteriorsurfaceof yoursmoker,
cleanand buff theaffectedareawith steel woolor fine grit emerycloth.Touch-upwith a good high
temperatureresistantpaint.

17 i

CHARCOAL
A
MODELNO.
126.15883800

ILL

TOOLSREQUIREDTO
ASSEMBLETHIS GRILL
, AdjustableWrench
, Phillipsscrewdriver
Not Included

ASSEMBLYMANUAL
THiS iNSTRUCTiON MANUAL CONTAINS iMPORTANT iNFORMATiON NECESSARY FOR THE PROPER
ASSEMBLY AND SAFE USE OF THE APPLIANCE. READ AND FOLLOW ALL WARNINGS AND
iNSTRUCTiONS BEFORE ASSEMBLING AND USING THE APPLIANCE. FOLLOW ALL WARNINGS AND
iNSTRUCTiONSWHEN USING THE APPLIANCE. KEEP THIS MANUAL FOR FUTURE REFERENCE.

1-800-265-2150 8:30AM- 5:00PM EST MONDAY- FRIDAY

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Source Exif Data:
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Page Count : 27
Page Layout : SinglePage
Page Mode : UseNone
Producer : Goby Monitor Application version 4, 0, 0, 13
Create Date : Wed Feb 11 05:05:38 2009
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Bbq Pro 12615883800 User Manual CHARCOAL GRILL Manuals And Guides L0901568

BBQ-PRO Grill, Charcoal Manual L0901568 BBQ-PRO Grill, Charcoal Owner's Manual, BBQ-PRO Grill, Charcoal installation guides

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