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

ASSEMBLETHiSGRILL

, AdjustableWrench

, Phillipsscrewdriver

NotIncluded

L

THIS INSTRUCTIONMANUAL CONTAINS IMPORTANTINFORMATIONNECESSARYFOR THE PROPER

ASSEMBLY AND SAFE USE OF THE APPLIANCE. READAND FOLLOWALL WARNINGSAND

iNSTRUCTiONS BEFORE ASSEMBLING AND USINGTHE APPLIANCE. FOLLOW ALL WARNINGSAND

iNSTRUCTiONS WHEN USINGTHE APPLIANCE. KEEP THiS MANUALFOR 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

SAFETYINSTRUCTIONS 4

FEATURES

COOKINGTECHNIQUES

OPERATION

LIGHTINGA FIRE

SMOKING

DIRECTGRILLING

COOKINGTIME AND CLEAN UP

7

8

9

10

RECIPES 11-13

MAINTENANCE 14

ASSEMBLYINSTRUCTIONS 18-27

EXPLODEDVIEW/PARTSBREAKDOWN 28-29

ONE YEAR FULL WARRANTY

If this product fails due to a defect in materialor workmanship within one year

from the date of purchase,call 1-800-4-MY-HOME®to arrangefor free repair(or

replacement if repairproves impossible.)

This warranty includes part rust-through, but excludes part paint lossor 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 usedfor

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

3

SAFETYiNSTRUCTiONS

YournewBBQPROcharcoal

smoker,is a safe,convenient

appliancewhenassembledand

usedproperly.However,as with

allcharcoalfire products,certain

safeguardsmustbeobserved.

Failureto followthesesafeguards

mayresultindamageor injury.Ifyou

havequestionsconcerningassembly

oroperation,consultyour dealer,or

ourdirectcustomerservicelineat

1-800-265-2150

INSTALLATION

In the U.S.A.and Canada,this

appliancemustbe installedin

accordancewithlocalandthe

relevantnationalcodes.

ELECTRICALCAUTION

1. If anyaccessoryis usedon

thisappliancethat requiresan

externalelectricalpowersource,the

accessorywheninstalledmust be

electricallygroundedinaccordance

withlocalcodes.Inthe absenceof

localcodes,the followingstandards

apply:

(U.S.A.)ANSl/NFPANo.70-Latest

Edition

(CANADA)CSAO22.1Canadian

ElectricalCode

2. Do notcutor removethe

groundingprongfromthe plug.

3. Keepthe electricalsupplycord

andawayfromany heatedsurface

FORYOURSAFETY I

o THISAPPLIANCEISFOR OUTDOORUSEONLY, DO NOT

OPERATEIN GARAGE,SHED, BALCONYOR OTHERSUCH

ENCLOSEDAREAS.

NEVEROPERATETHISAPPLIANCEUNATTENDED.

NEVEROPERATETHISAPPLIANCEWITHIN10FT (SM)

OF ANY STRUCTURE,COMBUSTIBLEMATERIALOR GAS

CYLINDER.

NEVEROPERATETHISAPPLIANCEWITH IN 25FT (7.5M)OF

ANY FLAMMABLELIQUID.

NEVERSTOREFLAMMABLEMATERIALSUNDERNEATHTHIS

APPLIANCE.

ONLY INSTALLSMOKERON A HARD LEVEL,

NONCOMBUSTIBLESURFACE.

THISAPPLIANCEISNOT INTENDEDTO BE INSTALLEDIN,

OR ON, RECREATIONALVEHICLESAND/OR BOATS.

DO NOTRESTRICTTHE FLOWOF AIR TO THIS APPLIANCE.

NEVERMOVE SMOKERWHILE IN USE.

DO NOTMOVESMOKERWHENWATERBOWLCONTAINS

HOTLIQUIDS.

SPECIALCAREMUST BE TAKENTO KEEPYOUNG

CHILDRENAWAYFROMHEATEDSURFACES.

THISAPPLIANCEISNOT INTENDEDFORCOMMERCIALUSE.

®

®

®

®

®

4

I

HANGINGHOOKS:Thereare sixS-hooksincluded•Thesehooks

areusefulfor hangingfood fromthe hangingbarbellowthe dome•

Thesehookshelpwithcookingof foodslikesausage,wholefish ,_

andchicken-wings•Removetheuppermostcookinggridto make [. I _ .f,_.>.-_-_=_.

roomfor hanginglargefooditems. _ -"----------d_ _ _ .

¢)COOKiNG GRIDS:The cookinggridsare 17inchesin diameter• l__. '_ _\

Thegridscan belocatedat twopositionsonedirectlyabovethe _g_ -- _ ..... \ _

waterbowlandonebellowthedomelid. Gridsrestontop of three _ (_\_

supportbrackets• _ ...._:

t_ WATERBOWL:The functionof the waterbowl isto keepthe __-_ _,

cookingenvironmentmoistandto addflavorsto the foods.Flavor X-;_.-_:_::_;;¢:;_;_;_

is addedby twoactions•Firstis the additionof juice,beeror wine ;;C";_";_%-_c-:__;-C__%;

..... --_--_>_ _._- L :;y / /-"-.

to thewaterbowl.The secondis falhngfat dnppmgscollectedin --->--_ _ 7 "_

thewaterbowl•Liquidandfat arevaporizedandcirculatedin the ____, _ {:_J

smokerseasoningthefood•Alwaysfill the waterbowlhalf way __ _ !0 /

whileyoucontinueto cook.beforeyou begincookingandmaintainthe levelmthe waterbowl ( ____ ._.._._ "//_

A.CHARCOAL TRAY:Whenmakingafire, briquettesshouldbe ....._ /'_

-r placedon topof the wiregrateinsidethe charcoaltray Soaked ,_ 'i_#--..

• _ ___ ,_ _ ,._

woodchipsor woodchunkscanbe addedstraightintothe fire for _ ___ _ j---._

moresmokeandflavor, j_J___. _ _ _

sectionsof the smokerwhiletheyarein useor storage. _!............

_:_TEMPERATUREGAUGE:The in lidthermometerreadsupto _ _:::_,_- z_-'--_.. _

IJ7OO°F. /

7ACCESS DOORS:Twoconvenientaccessdoorsareusefulfor: / //

i refuelingthecharcoaltrayand refillingthewaterbowl,as wellas / //

checkingon foodon thelowergrids. / //

VENTPOSiTiON:Therearethreeadjustableventson the / / /

smokercabinet,oneventontop andtwoonthe bottom,opposite _ / ///

eachother•Eachventadjuststo controlcookingtemperature• _ i_ y

Openingthe ventsincreasesairflowandoxygensupplyto the _

fire,increasingcombustionandtemperature•Closingthe ventswill

restrictairflowanddecreasethe temperature•Itis goodpracticeto

leavethetop ventonequarteropento allowconvectioncurrents•

Whenadjustingthe ventsduringcookingusean ovenmittas the

ventwill be HOT.

_. PLACEA NON-COMBUSTIBLEASH GUARD(NOTINCLUDED)

,f | '_ UNDERNEATHTHE UNITTO PROTECTTHEAREA BELLOWTHE

GRILLFROMFALLINGDEBRIS.

5

COOKINGTECHNIQUES

PROTIPS:

Preparationis importantso,these

aresomehelpfulstepsto setup

theareaaroundyoursmokerfor a

successfulcookout.

Preparefood inadvanceto avoid

delayandtimingproblems.If

usingmarinadeor spices,they

shouldbe appliedbeforeplacing

meaton thecookinggrid.

Organizetheareaaround

thesmokerto includeforks,

tongs,oven mitts,saucesand

seasonings,to allowyouto stay

inthe vicinitywhilecooking.

Leaveexcessfat onthe meat

to maximizetheflavorof slow

cookedfoods.

To avoidthe problemof food

stickingto thecookinggrids,coat

thegrids withvegetableoil or

non-stickspraybeforeusing.

Woodchipsshouldbesoaked

accordingto manufacturer's

instructionspriorto startingthe

smoker.

Vegetablesare bestdonein

aluminumfoilwithenough

moistureto createsteam.

Oookingtimefor vegetableswill

besimilarto bakingorsteaming

onthe electricrange.

SMOKERCOOKING.Smokercookingorslowcookingis a moretimeconsumingformof barbecue

thatproducesexcellentresultswithregardsto flavor.Slowcookedmeatsbecometenderandfull of

moistrichflavorfromthe processof smokeand liquidinfusion.Themaincharacteristicsof thisstyleof

cookingare lowtemperaturesoverextendedperiodsof time,woodsmokegeneratedfromhardwood

chipsanda moistcookingenvironmentcreatedbysteamfromthewaterbowl.

TYPESOF FOOD.Slowsmokercookingis usefulanddeliciousfor alltypesof meats.Pork,beef,

poultry,fishandlambareallexcellentmeatsto cookinthe BBQPROsmoker.Asa generalguide,lean

meatswill needmoreliquidto keepthemmoistandtenderoverthe longcookingprocess.Whilemeats

higherinfat will selfbasteduringcooking.Sincetheslowcookingprocessuseslow heat,cooking

timesaremuchlongerthana barbecuegrill.Anyguidelinesfor cookingtimeshouldbe understood

to beonly approximateandthe safetyof meatsshouldbedeterminedby a thermometerreadingof

internaltemperature.

WOODCHIPSANDWOODSMOKE.Differenthardwoodssuchas Mesquite,Hickory,Oak,Maple

andAppleareavailableas smokingchipsintendedfor usein barbecuesandsmokers.It is bestto use

woodchipsthathavebeenpreparedforsmokingas theyaresafefor consumption.Youdonot want

to use mostsoft woods(Pine,Spruce)becausethesecontainlotsof sap andwill imparta badtasteto

foods.

Directions:Preparewoodchipsaccordingto themanufacturer'sinstructions.Usuallychipsshould

besoakedin waterfor 30minutespriorto use.Thepurposeis to generatesmokeover anextended

period,the wetwoodwilldo thisratherthan quicklyburninginthe heatof the fire.For the31818K

modelsmokeryouwill placewood chipsdirectlyontothe charcoaltray, inwiththe burningcharcoal

orto theside wheretheywill beheatedto producesmoke.Whileyouarecookingif you needto add

additionalwoodchips,addsmallamountsof woodso youdo notextinguishthefire.Whenadding

freshwooduse cautionand protectyourhandswithglovesandwitha longhandledtongsto placethe

woodchipsinto thecharcoaltray.

LIQUIDINFUSION.Theadditionof liquidis essentialto keepingfoodsmoistandtenderduringthe

slowcookingprocess.The waterbowlshouldbefilledhalfwaywith liquid.The liquiditselfcan bewater

ora desiredflavorlikefruitjuice,beer,wine,vinegar,saucesthatare50percentwateranda varietyof

spicescan beadded.Maintainthe levelof thewaterbowlthroughoutthe cookingprocess.

A lowwaterlevelcan be detectedby listeningforthe soundof watersizzling.Watercanbe added

to the waterbowlthroughthe top of smokerorside door.Usecautionandwear protectivegearon

youhandsassumeall partsof the smokerwill behot. Standbackandcarefullyaddwaterusinga

funnelor a containerwithaspout. Fillwaterbowlto 1"belowthe rim.Pourslowlyto avoidsplashingor

overfilling.

6

OPERATIONI_/GHT/NG7.EFIRE

LIGHTINGA FIRE.Allcookingfiresshouldbemadeinside

thecharcoaltrayontop of the wiregrate,whilethe trayis

in placeinsidethe smokercabinet.Do not movea charcoal

traythatcontainsalit fire.Donot movea smokerthat _ ..........._

containsa lit fire. /

Alwaysusea drippan/ashguard(NOTINCLUDED)placed /z ....... _...... _..

underneaththe Smokerto protectthe surfacebeneaththe

smokerfrom heatdamageand/ordiscolorationandto catch _ _/l_s _ _.. _

fallingashes,embersanddrippings.Placea thin layerof

waterin drippan/ashguardto helpextinguishfallingashes

andembers. _._

Removedomelid andupperbodyportionsof the

!smoker, rT _ _%_ _t __-

t') Placeasmallamountof charcoalin a pileonthe middle _-_b! __

f-- of thecharcoaltray,alwaysusehighqualitycharcoal. _

r_Light the charcoalusinganelectricstarter,a chimney _J" _.._ • .(.-_._

starteror charcoallighterfluid,be carefulandfollowthe ___.u._ --.

manufacturersinstructions. _-_____ -.

A Carefullylightthecharcoalandallowit to burnuntil _ -,_

"1" coveredwithlightash priorto reassemblingsmoker. _\_-_--_' i__i//

Thiswill allowany charcoallightingfluid to burnoff. At

thispointflavoringwoodcan beaddedto the fire.

AIIowcharcoalto burndownso thatthefire is not hot

whenassemblingthe unit.Placeemptywaterbowl

insidesmokerbodyonthe lowersupportbrackets.

Positionwaterbowlso rim is restingsecurelyon allthree

supportbrackets.

Carefully,fill waterbowlwithwarmwateror marinadeto

1" belowthe rim.Afull panholds3 quartsof waterand

will lastfor approximately3-4hours.Do notover fill or

allowwaterto overflowfrom waterbowl.( U.S.quarts)

7 At thisp°int the sm°kersh°uld bepreparedf°r c°°king ___ C_ /-_

MAINTAININGTHEFIRE.Whenslowcookingyouwill __L.\" "U'_!_

needto addfreshfuelto the fire. Factorsthateffect

theamountof fuel youwill usewhilesmokinginclude:

cookingtemperature,environmentalconditions;wind,air

temperatureandlengthof cookingtime. To maintainan

eventemperaturefollowthesesteps.

1 Openthe I°westaccessd°°r The d°°r will beextremely_ /_J "''__S

hotso protectyourhandswith grillingglovesor ....--........

mitts.

Addfuel intothecharcoaltraywitha pairof longhandled

cookingtongs.Addsmallamountsof fuel to remainat

anevenandlow temperature,necessaryto slowcook.

CIoseandfastenthe lowestaccessdoor.Protectyour

handswithgrillingglovesor mitts.

Monitorthe temperatureto gaugethe affectof the

amountof fuelyoujust added.

USECAUTIONAND WEAR

PROTECTIVEGLOVESWHEN

HANDLINGOR ADJUSTING

ANY PARTOF THEGRILL.

ALWAYSASSUMETHEGRILL

ANDITSCOMPONENTSARE

VERYHOT.

7

PROTIPS:

, Wedo not recommendthe useof

charcoallighterfluid. Ifyou choose

to usecharcoallighterfluid,only

usecharcoallighterfluid approved

for lightingcharcoal.Carefullyread

instructionson the charcoallighter

fluidandcharcoalpriorto use.

, Do notuse self-startingcharcoal.

Useonlyhighgradeplaincharcoal

orcharcoal/woodmixture.

, Do notuse gasoline,keroseneor

alcoholfor lightingcharcoal.Use

of anyof theseorsimilarproducts

cancausean explosionpossibly

leadingto severebodilyinjury.

, Neveraddcharcoallightingfluid to

hotor evenwarmcharcoal.

, Duringgrilling,greasefrommeat

maydripintothe charcoaland

causea greasefire.If thisshould

happen,replacedomelidto

suffocatethe flame.Do notuse

waterto extinguishgreasefires.

, Usecautionsinceflamescan

flare-upwhenfreshair suddenly

comesin contactwithfire.

, Whenopeningthe domelid, keep

hands,faceand bodysafefrom

hotsteamandflameflare-ups.

Removethedomelid by tilting

it towardyou to allowheatand

steamto escapeawayfromyour

face.

PROTIPS:

. Drywoodburnshotterthan

charcoalso you maywantto

increasethe rationof woodto

charcoalto increasethe cooking

temperature.Hardwoodsuchas

oak,hickory,mesquite,fruitand

nutwoodsare anexcellentfuel

becauseof their burningrate.

Whenusingwoodas fuel,make

surethe woodis seasonedand

dry.Do notuse resinouswood

suchas pineas it will produceand

unpleasanttaste.

OPERATIONSMOKING

PROTIPS:

, Brushpoultryand naturallylean

meatswithcookingoil, butteror

margarinebeforecooking.

, Meatshouldbecompletelythawed

beforecooking.

, Whencookingmorethanone

pieceof meat,thecookingtimeis

determinedby the largestsingle

piecebeingcooked.

, Themeatbastesitselfwhile

cookinginthe smoker.Nobasting

orturningis necessaryafterthe

meatis placedonthe grill.

, Thereis verylittledifferencein

temperatureandcookingtime

betweentop andbottomgrill

levels.Whencookingdifferent

typesorcuts of meatat the same

time,placethe meatthatrequires

the leastcookingtimeon thetop

cookinggrillso thatit maybe

easilyremovedfirst.If onlyone

cookinggrillis required,use the

uppergrilllevelfor the bestresults.

SMOKINGTherearenumerousresourcesandrecipesto befoundin booksandmagazinesrelatedto

slowcookingandsmoking.Likeall cuisine,thisformof cookingrequiresexperimentationandlearning

formexperience.Itwouldbeworthwhileto takenotesaboutthe successandfailuresof recipesand

techniquesyoutry.

As a methodof cookinglargecuts of meatsmokingcan not bebeat.Theseinstructionswill guide

youin settingup yourBBQProGrillfor smoking.UseCautionandwearprotectivegloveswhen

manipulatingandassemblingthe Grill.Alwaysassumethatthe grillcomponentsarehot.

Followthe operationinstructionsfor lightinga fire (page7). Smokingis a low heatcookingprocess

so usea smallamountof charcoalandbuilda fireto a stabletemperatureof200°F.Assemblethe

middlegrill sectionand placethe waterbowlontothe brackets.

A waterbowl (drippan)is recommendedto catchfat drippings.Putoneto oneanda half inchesof

waterin thewaterbowl(drippan).SeeLiquidinfusion(Page6)for seasoningideas.

Assemblethe remainderof the grillandarrangingthe piecesof meatonthe cookinggrids.Place

the lidontothe grill,rememberthe morethe grillis openedduringthe cookingprocess,the longerit

willtaketo preparethe food.

Usecautionand wearprotectivegloveswhenworkingwithfoodaroundthe barbecueto avoid

injury.

ARRANGINGFOODPlacefood onthe cookinggrillin a singlelayerwithspacebetweeneachpiece.

Thiswillallowsmokeandmoistheatto circulateevenlyaroundall piecesof food.Largepieces,like

porkshoulderarelimitedby the insidediameterof the smokerbody.Theseitemshouldbe placeso

thataccessto manipulatethemis notdifficult.Longitemslikewholefishor sausagelinkscanbe hung

fromthehangbarlocatedunderthedomelid. Severalhanginghooksareprovidedto securefood

items.Oneorbothof thecookinggridsmayneedto beremovedto accommodatethe lengthof the

piecesof food.

COOKINGTIMEThe factorsthateffectthecookingtimeof foods;the sizeandthicknessof a cut of

meat,theconsistencyof thetemperatureinthe cookingenvironment,the weatheroutside,also the

moreyouopenthedoorsor raisethe lidthe longerit takes.Just to consider,itemslike chickenwings,

sausagesor ribsmaytakeabout3-4hourswhilea largeporkshoulderfor a pulledporkrecipemay

takeupto 10hoursof cookingtime.Page10showsa tableof approximatecookingtimes,timedoes

not ensurefoodsafety,onlya safereadingfroma meatthermometershouldbe usedto determine

whenthe mealis ready.

INTERNAL APPLIANCE TEMPERATURE SHOULD NOT EXCEED 250°F

WHEN SMOKING FOODS

8

OPERATION /REOTGR,_UNG

DIRECTGRILLINGThedirectgrillingmethodinvolvescookingfoodon gridsdirectlyoverthe flame.

Directgrillingis the mostpopularmethodfor mostsingleservingitemssuchas steaks,chops,fish,

burgers,kebabsandvegetables.

Assemblethe grillas in illustrationB. Placecookinggridabovethe charcoaltray. Placeunitontop of a

non-flammablepatio protector/ashguard(NotIncluded).

Assemblethe grilla minimumof 10 feetfromany structureorcombustiblesubstance.Donot

assemblethe grillunderneathanyoverhangingstructureorvegetation.Do notuse thisgrillontop of a

combustiblesurface.

ILLUSTRATIONA

Followtheoperationinstructionsfor lightinga fire(page7). Builda smallfire inthe charcoaltray using

asinglelayerof charcoalbriquettes.Whenall thepiecesof charcoalareevenlywhiteandsmoldering

placethecookinggridontop.The Oharcoalfireshouldbeapproximately350°Ffor directgrilling.Do

not usethe lidwhiledirectgrillingwiththe unit.

PROTIPS:

,Preparefood inadvanceto avoid

delayandtimingproblems.Ifusing

marinadeor spices,theyshould

beappliedbeforeplacingmeaton

thecookinggrid. Ifbastingwith

sauces,theyshouldbeappliedthe

last2-4minutesof grillingto avoid

burning.

, Bringmeatto roomtemperature

justpriorto grilling.Trimexcessfat

frommeatto minimizethe"flare-

ups"thatarecausedby dripping

grease.

, Pre-heatthe grillto the desired

temperature.

, Ooatthe gridswith vegetable

oroliveoil to preventfoodfrom

stickingto the grids.

, Holdthe saltwhencookingmeats

onthe grill.The meatwill stay

juicierif thesalt is addedafter

cooking.

, To preventsteaksfrom"drying

out",usetongsratherthana fork

andstartwitha mediumto high

heatto searthe meatand seal

thejuicesin. Reducethe heatand

extendcookingtimeswhengrilling

thickercutsof meat.

, Learnto test whenthe meatis

doneby timeandfeel.Themeat

firmsupas 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. ALWAYSASSUMETHEGRILLANDITS COMPONENTSARE

VERYHOT.

_ LACE A NON-COMBUSTIBLEASH GUARD(NOTINCLUDED)UNDERNEATHTHE UNIT

TO PROTECTTHEAREABELLOWTHEGRILLFROMFALLINGDEBRIS.

9

OPERATIONCOOKINGTIMEAND CLEANUP

COOKINGTIMEThe factorsthateffectthecookingtimeof foods;the sizeandthicknessof a cut of

meat,theconsistencyof thetemperatureinthe cookingenvironment,the weatheroutside,also the

moreyouopenthedoorsor raisethe lidthe longerit takes.Just to consideritemslikechickenwings,

sausagesor ribsmaytakeabout3-4hourswhilea largeporkshoulderfor a pulledporkrecipemay

takeupto 10hoursof cookingtime.Belowis a tableof approximatecookingtimes,timedoesnot

ensurefoodsafety,onlya safereadingfroma meatthermometershouldbeusedto determinewhen

the mealis ready.

FOODSAFETYOnlyuse internaltemperaturereadingsto determinewhena pieceof meatthat is

cookedandsafeto serve.Whentakingtemperaturereadingsuse a meatthermometerdesignedfor

cooking.Takea readingfromthe thickestportionof the meatandtakecare notto contactany bones

as theywill givean inaccuratetemperaturereading.Usethe tablebellowasa guideforapproximate

cookingtimewhileslowcooking(smoking)foods.

APPROXIMATECOOKINGTIMESSLOWCOOKNIGTEMP200-220°F

MEAT APPROXIMATECOOKINGTIMES WELLDONE

HOURSPERPOUND iNTERNALTEMP

PORKROAST 1.5HOURS/LBS 160-170°F[70-77°C]

SPARERIBS 4-5HOURS 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 3-5HOURS 145-170°F63-77°C

Whenslowcookingwithyoursmoker,usea meat

MEATTHERMOMETERGUIDE thermometerfor bestresultsandto ensurefoodsafety

BEEF/LAMB RARE 145°F 63°C

BEEF/LAMB MEDIUM 150°F 66°C

BEEF/LAMB WELLDONE 160°F 71°C

VEAL WELLDONE 150°F 66°C

PORK WELLDONE 170°F 77°C

POULTRY WELLDONE 170°F 77°C

CLEANINGUPAlwaysallowthe smokerandallcomponentsto coolcompletelybeforehandling.

Neverleavecoalsandashesinsmokerunattended.Beforethe smokercan beleftunattended,

remainingcoalsandashesmustbe removedfromsmoker.Usecautionto protectyourselfand

property.Placeremainingcoalsandashesin a noncombustiblemetalcontainerandcompletely

saturatewithwater.Allowcoalsandwaterto remainin metalcontainer24 hourspriorto disposing.

Withagardenhose,completelywetsurfacebeneathandaroundthesmokerto extinguishany ashes,

coalsor emberswhichmayhavefallenduringthe cookingorcleaningprocess.Extinguishedcoalsand

ashesshouldbe placeda safedistancefromall structuresandcombustiblematerials.Coverandstore

smokerin a protectedarea,out of reachof children.

10

RECIPES

SMOKEDSHREDDEDPORK BARBECUE SANDWICHES

SERVES8- PREPARATIONTIME0:20

Pulledporkis a Southernclassic!Theporkshoulderiscookedlongandslow,thenshreddedand

servedwitha tangybarbecuesauce.Theporkshoulderis a lesstendercut of meat,whichmustbe

cookedonthe smokerfor between5 and8 hoursor 1.5hrsper pound.

1...................... Largeporkshoulder6 lb. bone-inwithfatcoveringattached

1/2cup.............. LemonChiliHerbRub

11/2cups........... Favoritebarbecuesauce

8 large............... Crustyrolls

2cups............... Appleor hickorywoodchips

LEMONCHILIHERBRUB

1/4cup............... Sugar

1/4cup............... Koshersalt

3tablespoons......Chilipowder

1teaspoon..........Groundcumin

1teaspoon..........Driedoregano

1teaspoon..........Groundcoriander

1teaspoon..........Drymustard

1tablespoon.......Lemonzest,finelygrated

PREPAREPORK:

Sprinklethe porkshouldergenerouslywithrub andmassagein onall sides.Setasidefor minimum1

hour,orovernightin the refrigeratorto allowflavorsto penetratethemeat.

PREPARESMOKER:

Soakwoodchipsin waterfor a minimumof onehour, beforestartingthe smoker.Placean even layer

of soakedchipsin thesmokerbox,andplacethe boxon thesupports.Fillwaterbowlhalfwaywith

desiredflavoringliquid.If youare usinga juiceor sodawithhighsugarcontent,mixwith50%

waterto avoidcaramelizingthe sugars.Ensurethatfluid levelis maintainedthroughoutcooking.Light

asmallfire,andclosedoor.

SMOKEPORK:

Whenthesmokerhas reached200°F-220°F(93°O-105°O)placethe pork,fat sideup, ona rackin

thecenterof thecabinet.The charcoalfire shouldbe monitoredcloselyto maintainconsistentheat

throughoutthe wholecookingtimeThe porkwillneedto cookfor approximately1.5hrsperpound.

Theporkshouldbecheckedfor donenesswitha meatthermometerto ensureinternaltemperatureof

165°F-175°F(74°C-79°C).

*Toadjustthe levelof smokeflavorinthe meat,varythe amountof woodchipsusedthroughoutthe

cookingtime. Meatwill beso tenderthat it canbe shredded,or pulledwitha fork!

SERVE:

Let porksitfor 15minutes,coveredwithfoil.Shredor cutthe porkandmixwithyourfavoritewarmed

sauce.Serveit on crustybuns.

11

RECIPES

BARBECUEDBACK RIBS

SERVES6- PREPARATIONTIME0:15

3 Ibs.................... Porkbackribs

2......................... Cupspecanorhickorywoodchips

SAUCE

1cup................... Ketchup

2 tablespoons........Brownsugar

1/2cup.................Water

1/3cup.................Worcestershiresauce

1tablespoon........ Chilipowder

Dashhot peppersauce

Saltandpepperto taste

PREPARERIBS:

Peelthemembraneoffthe backof the ribs usingyour fingers.(Thismakesanenormousdifference

inthe tendernessof the ribs.)Cuteachsleeveor rackof ribs into6"sections.Sprinklewithsaltand

pepper.

PREPARESAUCE:

Combinesauceingredientsina pot,bringto a boilandthensimmeruntilthickened.

PREPARESMOKER:

Soakwoodchipsin waterfor a minimumof one hour,beforestartingthe smoker.Placeaneven layer

of soakedchipsin thesmokerbox,and placethe boxon thesupports.Fillwater bowlhalfway with

desiredflavoringliquid.If youare usinga juiceor sodawithhighsugarcontent,mixwith50%waterto

avoidcaramelizingthe sugars.Ensurethatfluid levelis maintainedthroughoutcooking.Lighta small

fire,andclosedoor.

SMOKERIBS:

Whenthe smokerhasreached200°F-220°F(93°O-105°O)placethe ribs,boneside downon the racks

of the smoker.The ribswill needto cookfor approximately4-5hours.Basteribswithpreparedsauce

onceperhourormore.Theribsshouldbecheckedfor donenesswitha meatthermometerto ensure

internaltemperatureof 165°F-175°F(74°C-79°C).

Thecharcoalfireshouldbemonitoredcloselyto maintainconsistentheatthroughoutthe wholecooking

time.To adjustthe levelof smokeflavorinthe meat,varythe amountof woodchipsusedthroughout

the cookingtime.

SERVE:

Serveribswithleftoversauce.

12

RECIPES

SMOKED PRIME RIB OF BEEF

SERVES12-PREPARATIONTIME0:05

5-101bs....................Primeribof beef,rolledandtied

5 ............................Clovesgarlic,slivered

6tablespoons........Dijonmustard

2tablespoons....... Freshthyme,chopped

1tablespoon.........Freshlygroundblackpepper

2cups................. Mesquiteoralderwoodchips

PREPAREBEEF:

Outgarlicclovesinto sliversandinsertintothe roast.Combinethe dijonmustard,thymeandpepper

andspreadmixtureoverthe roast.

PREPARESMOKER:

Soakwoodchipsin waterfor a minimumof onehour, beforestartingthe smoker.Placean even layer

of soakedchipsin thesmokerbox,andplacethe boxon thesupports.Fillwaterbowlhalfwaywith

desiredflavoringliquid.Thisrecipeworksverywellwith redwineandwatermixed50/50.Ensurethat

fluidlevelis maintainedthroughoutcooking.Lighta smallfire,andclosedoor.

SMOKEBEEF:

Whenthesmokerhas reached220°F-250°F(105°0-120°0)placethe roastona rackin the middle

of the cabinet.Cookroastfor3.5hrs- 5.5hrsor approximately1/2hrper pound.Theroastshould

becheckedfor donenesswitha meatthermometerto ensureinternaltemperatureof 140°F(60°0)

(mediumrare).

Thecharcoalfire shouldbemonitoredcloselyto maintainconsistentheatthroughoutthe wholecooking

time.To adjustthe levelof smokeflavorinthe meat,varytheamountof woodchipsusedthroughout

thecookingtime.

SERVE:

Letstand20 minutesbeforecarving.

13

MAINTENANCE

PERIODICMAINTENANCE

Afteryou havefinishedcooking,preparefor the nextcookoutcleaningany residueof foodfromthe

gridsandanycharcoalashin thefollowingmanner:

COOKINGGRIDS.Usea long-handledbrassbristlebrushto cleanthe grids.Rememberthatthe

smokeris hot,so wearkitchenmittsor usea pot-holderto handlethe brush.Youdonot haveto wash

the gridsaftereachcookout,butif youwishto doso, usea mildsoapandwatersolution,andthen

rinsethemthoroughly.Neverusea commercialovencleaner.Lightlycoatcookinggrillswithnon-salted

vegetableoilor vegetablecookingsprayto protectthem.

CHARCOALTRAY.Thecharcoaltrayis locatedon the bottomof the smoker.The charcoaltray

shouldbe checkedandcleanedregularlyaftereachuseto preventash fromoverflowingontoyour

patio.Makesure thecharcoalfireis completelyextinguishedandthatthe charcoaltrayis cool.Never

dumphotashes.

BARREL.Ifthere isa buildupof ashonthe insideof the barrel,removeit usinga plasticputtyknife.

Do soonly whenthesmokeris cool.Neverapplypaintto the interiorsurface.Rustspotsonthe interior

surfacecan be buffed,cleaned,then lightlycoatedwithvegetableoilor vegetablecookingsprayto

minimizerusting.Alwayskeepyoursmokercoveredwhennotin useto protectagainstexcessive

rusting.

ANNUALMAINTENANCE

To ensuresafeandefficientperformance,the followingcomponentsshouldbe inspectedandcleaned

at leastonce peryearor afterany periodof storageexceedingonemonth.

EXTERIORFINISH.Rustingis a naturaloxidationprocessandmayappearonsteelparts.Rustwill not

affectshorttermperformanceof yoursmoker.If rustappearson theexteriorsurfaceof yoursmoker,

cleanandbufftheaffectedareawithsteelwoolorfine grit emerycloth.Touch-upwithagoodhigh

temperatureresistantpaint.

14

17 i CHARCOAL A

MODELNO. 126.15883800

ILL

TOOLSREQUIREDTO

ASSEMBLETHIS GRILL

, AdjustableWrench

, Phillipsscrewdriver

NotIncluded

ASSEMBLYMANUAL

THiS iNSTRUCTiON MANUALCONTAINS iMPORTANT iNFORMATiON NECESSARY FOR THE PROPER

ASSEMBLY AND SAFE USEOF THE APPLIANCE. READ AND FOLLOW ALL WARNINGSAND

iNSTRUCTiONS BEFORE ASSEMBLING AND USINGTHE APPLIANCE. FOLLOW ALL WARNINGS AND

iNSTRUCTiONSWHEN USINGTHE APPLIANCE. KEEPTHIS MANUALFOR FUTUREREFERENCE.

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 ESTMONDAY- FRIDAY

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as shown.

Attachthe handles to the lower middlesection withfour M4-2Omm

bolts, M4-8mmwashers, M6-2Ommwashers, M6-2Ommfiber

washers and M4nuts as shown. Place the fiberwasher next to

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19

M5-12mm _ M5Nut M5-10mm M4-12mm M4 Nut M4-10mm

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31818K-1 LIDHANDLEASSEMBLY

M5 12mmBOLT

M5LOCKWASHER

HANGER

31818K-2 LIDSECTION

31818K-3 THERMOMETER

31818K-4 MIDDLESECTIONS

31818K-5 BASESECTION

31818K-6 LEGSASSEMBLY

LEG

M5 12ramBOLT

M5NUT

M59ramWASHER

31818K-7 HANDLEASSEMBLY

HANDLE

M48ramBOLT

M4NUT

M48ramWASHER

31818K-8 CHARCOALTRAY

31818K-9 WATERBOWL

31818K-10 GRIDS

31818K-11 OVERHEADCLIPS

CLiP TOPANDBOTTOM

M48ramBOLT

M4NUT

M48ramWASHER

31818K-12 ACCESSDOORASSEMBLY

DOOR

HINGE

M48ramBOLT

M4NUT

M48ramWASHER

31818K-13 CHARCOALTRAYBRACKETS

BRACKET

M5 12ramBOLT

M5NUT

M59ramWASHER

31818K-14 COOKINGGRIDBRACKETS

BRACKET

M5 12ramBOLT

M5NUT

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