Char-Griller 2137 Charcoal Grill Owner’s Manual

Char-Griller 2137 Charcoal Grill

Keep your receipt with this manual for Warranty.  CUSTOMER SERVICE 1-912-638-4724 Service@CharGriller.com Contents of this manual are Trademarked and Copyrighted by Char-Griller | A&J Manufacturing. Using the information contained in this manual without consent of Char-Griller and/or A&J Manufacturing is strictly prohibited.

No Returns on Used Grills

STOP! CALL FIRST! DO NOT RETURN PRODUCT TO STORE.
CALL 912-638-4724 This product has been built to the highest quality standards. Call us should you have any questions not addressed in these instructions, or for service information. Have your grills serial number (located on the back of the grill body or on the leg) when calling.

PARTS LIST AND TOOLS REQUIRED

(Tools Not Included)

ASSEMBLY INSTRUCTIONS

Read all safety warnings and instructions carefully before assembling and operating your grill.

IMPORTANT HINT: DO NOT TIGHTEN ANY NUTS AND BOLTS UNTIL THE GRILL IS FULLY ASSEMBLED.

1. Attach LEG BRACE to the outside of the LONG LEG using 2 1/4” Hex Bolts and Nuts as shown but only finger tight.
2. Attach the other end of the LEG BRACES to the corresponding legs using 2 1/4″ Hex Bolts and Nuts but only finger tight. See below.
3. Insert the AXLE through the SHORT LEGS and through the BASE. Slide WHEELS onto AXLE, install washer and cotter pin then hammer HUB CAPS onto each end of the AXLE to secure WHEELS.
4. Stand the CART/LEG ASSEMBLY upright. Attach the bottom half of the BODY to the CART/LEG ASSEMBLY (make sure damper is on same side as wheels) with four 2 1/4″ Hex Bolts. There are two holes in the front and two in the back of the grill BODY. See below.
5. Attach two (2) 8″ FRONT SHELF BRACKETS to the front edge of BOTTOM HALF of grill body using two (2) 3/4″ Hex Bolts and Nuts (with the nuts on the inside of the grill). Attach the long WOOD SLATS to the FRONT SHELF BRACKETS and at the same time attach the FRONT SHELF SUPPORT BRACES to the underside of the outer Holes of the FRONT SHELF BRACKETS with four (4) 1″ Carriage Bolts and Nuts. Attach the other end of the Support Braces to the Grill Body. See below.
6. Insert SMOKESTACK from INSIDE the HOOD up through the hole. Attach with two (2) 3/4″ hex bolts with the nuts on the inside. See below. Note: It is not necessary to remove the Stack Damper.
7. Insert HEAT GAUGE through hole in hood (from outside) and push the SPLIT RING over tabs on the side of HEAT GAUGE from inside the hood.
8. Attach WOOD HOOD HANDLE to the center of the HOOD with two (2) 3/4″ hex bolts, lock washers, and hex nuts. See below.
9. Set the HOOD, in the CLOSED POSITION, on top of the bottom Half of the grill body. Line up the Hinge holes and insert the Hinge Pins. This may require lifting up on the back of the Hood. Then, carefully open the hood, making sure to not let the Hinge Pins fall out, and insert the Hair Cotter Pins into the Hinge Pins. See below.
10. Attach the DAMPER CIRCLE from the inside of the bottom half of the grill body with a 3/4″ Bolt. The bolt goes thru a Flat Washer, thru the Damper Circle, thru the Grill Body, thru another Flat Washer, thru a Lock Washer, and finally attached to a Hex Nut. The small tab on the Damper Circle should protrude outward. Fig. J.
11. Attach SIDE SHELF to the four (4) holes on left side of grill with 1/2″ hex bolts and nuts. See below.
12. ATTACHING WARMING RACKS PIVOT BOLTS: On each END of the HOOD just back of center, insert one (1) 2″ HEX BOLT (total 2) (from outside in) in holes (A) with HEX NUTS on inside of HOOD. See Below. On each END of the LOWER GRILL BODY 4″ from the back corner, insert one (1) 3/4″ HEX BOLT (total 2) (from outside in) in holes (B) with HEX NUTS on inside of GRILL BODY. See below. Do not install WARMING RACK until after tightening all four WARMING RACK PIVOT BOLTS. ATTACH THE WARMING RACK’S (4) WIRE LOOP HOLES, located on the WARMING RACK’S SIDES and WIRE LEGS, over the four (4) PIVOT BOLTS in the HOOD and GRILL BODY. Attach left side first. Hint: You may flex the WIRE LEG outwards for a tighter fit and to center. See below.
13. Tighten ALL nuts and bolts.
14. Place FIRE GRATE, with ADJUSTABLE HANGERS attached, into BOTTOM HALF of grill body. See Below. Install the COOKING GRATES.

GRILL PREPARATION &OPERATING INSTRUCTIONS

PLEASE NOTE: NO RETURNS ON USED GRILLS
Read all safety warnings and instructions carefully Before assembling and operating your grill.

1. Cure GRILL prior to your initial use to protect the interior and exterior finish and to prevent unnatural flavors to your first meals. (A) Lightly coat ALL INTERIOR SURFACES (including GRILLS, GRATES, AND INSIDE OF BARREL.) with vegetable oil (spray vegetable oil is easiest but do not use near hot coals or fire). (B) Build a medium-sized fire on the fire grate. (C) After the coals ash over, spread out the coals, replace the cooking grates, close the lid and heat at approximately 250 F for two hours. Re-coat GRATES and return to grill at approximately 200 F for two hours. You can lightly coat the exterior of the grill body (while warm) with vegetable oil. This will extend the life of the finish, much like waxing a car. Your GRILL will then be ready for use. NOTE: Grill will drip a lot of oil during this process and for several uses but will slow over time. NEVER EXCEED 400 BECAUSE THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST. PAINT IS NOT WARRANTED AND WILL REQUIRE TOUCH-UP. THIS UNIT IS NOT WARRANTED AGAINST RUST.
2. To START FIRE – stack 50-60 briquets in the pyramid and saturate with lighter fluid (DON’T USE GASOLINE). Light coals in several places, close the lid after briquets ash over or _ gray, spread them out, and start cooking. If one end burns faster, use tongs to move coals from one end to the other for even heat. ALWAYS FOLLOW CHARCOAL AND LIGHTER FLUID MANUFACTURERS’ INSTRUCTIONS AND WARNINGS. USE OUTDOORS ONLY ON NONCOMBUSTIBLE SURFACE – 15’ AWAY FROM WOOD AND COMBUSTIBLE MATERIAL.
3. Control heat with amount and type of FUEL, DUAL DAMPERS and ADJUSTABLE FIRE GRATE. Adjust GRATE one end at a time. Wood burns hotter than coals. More airflow is more heat.
4. For no flare-ups, cook with lid in the down position. Add water-soaked hardwood chips for a smoked flavor.
5. Suggestion: Screw 3/4′” cup hooks (not furnished) on front of the wood shelf to hang cooking utensils.
6. Burnout may be rust out. Ashes left in the bottom for too long hold moisture and rust through any thickness of steel. This grill is made of steel and cast iron, which WILL RUST, ESPECIALLY IF NOT PROPERLY CARED FOR.
7. Do not use self-starting charcoal as it will give an unnatural flavor. Burn lighter flu-id completely before closing the lid.
8. After using, coat vegetable oil on interior grates and bare metal while warm to reduce rust. On the EXTERIOR, remove dust with a wire brush and touch up with a high-heat paint, available at most hardware/auto stores.
9. HINT: If cast iron grates get caked, put them in a self-cleaning oven. They come out like new but need re-seasoning.
10. You may place a coffee can on the bottom shelf under the hole in the grill to catch drippings.
11. HEAT GAUGE may obtain moisture, which will steam out during cooking. The gauge may be calibrated in the oven.
12. You may fill unwanted holes with Nuts and bolts (Not Provided).

NOTE: Smoke will escape from areas other than the smokestack. This should not affect your cooking.

GRILLING RECIPES

DIRECT METHOD

STEAK ( & ALL MEATS): Cook food directly above coals/heat. Generally speaking, to grill meats, raise the fire grate to a high position (hot) and sear for one minute on each side with the lid open to seal in flavor and juices. Then lower fire grate to a medium position with the lid closed and cook to desired doneness. Control heat with dual dampers and an adjustable fire grate.

BETTER BARBECUE: Place grilled meat back in the marinade for several minutes before serving – it will become tastier and juicier.

CAUTION: Boil extra marinade first to kill bacteria remaining from the raw meat.

Tip: Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into the thickest part not touching the bone & allow five minutes to register. Internal temperatures for BIRDS should be 170F to 180F and meat should be 140F for rare, 160F medium, and 170F for well done.

MARINATED FLANK STEAK: Mix marinade ingredients in a nonmetal dish. Let steak stand in the marinade for no less than 4 hours in the refrigerator. Brown each side for 5 minutes, but the center should remain rare. Cut steak diagonally across the grain into thin slices before serving. Grill with fire grate in a high (hot) position with the lid open or closed.

MARINADE: 1/2 cup vegetable or olive oil, 1/3 cup soy sauce, 1/4 cup red wine vinegar, 2 tbs. Lemon juice, 1 tsp. Dry mustard, 1 minced clove garlic, 1 small minced onion, 1/4 tsp pepper.

QUAIL OR DOVES: Cover birds in Italian dressing (Good Seasons or Kraft Zesty), marinate overnight, pour off dressing, and cover with Texas Pete Hot Sauce for 6 hours. Wrap birds in thick bacon secured by a toothpick. Place on grill – keep turning until bacon is black. Grill for 20 minutes. Sear with lid open and fire grate in a high (hot) position for 1 min on each side before lowering the grate and closing lid. OR SMOK E by placing birds in center of GRID with fire in both ends of FIRE BOX.

KABOBS: Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms, zucchini, circular slice of corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp, scallops, lobster, chicken, sausage, pork, beef, etc. Marinate the meat in the refrigerator for several hours. Grill each side for approximately 7 minutes turning occasionally while basting with marinade. Leave a small amount of room between pieces in order to cook faster. Grill with the lid up and the fire grate in the lowest position. See the marinade recipe on the last page.

KABOB MARINADE: Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup pineapple juice, 2 teaspoons salt, 1/2 teaspoon garlic powder and bring to a boil. Marinate beef in a mixture a minimum of 4 hours.

HOT DOGS: Grill with lid up and fire grate in a high (hot) position for approximately 6 minutes, turn every few minutes.

HAMBURGERS: Mix in chopped onions, green peppers, and salt, and sear 3/4 inch patties on each side with a fire grate in a high position for a few minutes. Lower the fire grate to a medium position and grill with the lid down to avoid flare-ups. Cook each side 3 to 7 minutes according to the desired doneness. Cook ground meat to 150 internally or until juice runs clear (free of blood) for prevention of E. coli. Burgers can be basted with marinade when turning and/or other ingredients can be mixed in with the ground beef such as chili sauce or powder, or you may marinate by allowing to stand in the marinade for 1 or 2 hours at room temperature before cooking, or let stand in covered dish in refrigerator up to 24 hours. Bring to room temperature before cooking. See the meat marinade on page 9.

SHRIMP (Peeled) & Crayfish: Place on skewers, and coat with melted butter and garlic salt. Grill 4 minutes on each side or until pink. Cocktail sauce is optional.

BAKED POTATOES: Rub with butter wrap in foil and cook on the grill with the lid down for 50 minutes. Turn after 25 minutes (no need to turn if smoked). Squeeze to check for doneness.

SWEET CORN IN HUSKS: Trim excess silk from the end and soak in cold salted water 1 hour before grilling. Grill 25 minutes – turning several times.

SMOKIN’ RECIPES: Use the Charcoal Grill side of the Duo with a WATER PAN (also called INDIRECT METHOD). Pan is not included. A disposable bread pan is recommended. SMOKE BY COOKING SLOWLY (See chart on page 27 for smoking times).

1. Place water/drip pan on the left side of the fire grate. 2) Place hot coals on the right side (damper end) of the fire grate. The charcoal basket accessory helps confine coals to one side. 3) Place meat above water pan. 4) Place the fire grate in a low position. 5) Close lid & control heat with dampers & adjustable grate. You may want to sear certain foods before smoking by placing meat directly above coals with LID open and FIRE GRATE in a high (hot) position for several minutes. Add flavor-soaked wood chips to the fire and add 1 part marinade, beer or wine to 3 parts water to the drip pan. OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME. Cooking with a meat thermometer ensures food is fully cooked. Insert the thermometer into the thickest part not touching the bone, and allow five minutes to register. Internal temperature for birds should be 170F to 180F or when the leg moves easily in the joint. Meat should be cooked to an internal temperature of 140F for rate, 160F for medium, and 170F for well done. Check the water level when cooking for more than 4 hours or when you can’t hear the water simmering. Add water by moving meat over and pouring water through GRILL into the WATER

PAN. IF THE SMOKE IS WHITE, THE FIRE’S RIGHT. IF THE SMOKE IS BLACK, ADD SOME DRAFT.

SMOKED TURKEY: Empty cavity rinse and pat dry with a paper towel, tuck wing tips under the back, and tie legs together. Place in the center of the cooking grid directly above the foil drip pan of water. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion. Use a meat thermometer for best results (190F internal).

SMOKED BAKED HAM: Fully cooked canned ham or smoked and cured whole ham or shank or butt portion. Place the fire grate in the lowest position and a drip pan under the meat. Remove rind and score fat diagonally to give a diamond effect. Insert a whole clove into the center of every diamond. Place ham with fat side up in the center of cooking grid directly above the drip pan. Close lid. About 9 minutes per pound is suggested for fully cooked hams. Smoked or cured ham that is not fully cooked should be cooked to an internal temperature of 160∞. Baste with ham glaze 3 or 4 times during the last 30 minutes of cooking time. Garnish with pineapple rings about 15 minutes be-fore end of cooking time.

HAM GLAZE: 1 cup of light brown sugar, firmly packed, 1/2 cup orange juice, 1/2 cup honey, combine sugar, juice, and honey. Let marinade sit for at least 4 hours.

SMOKED HOT DOGS STUFFED: Slit hot dogs lengthwise, within 1/4 inch of each end. Stuff hot dogs with cheese and relish and wrap in bacon. Place on cooking grid over drip pan and smoke 15-20 minutes or until bacon is crisp.

SMOKED CHICKEN PARTS AND HALVES: Rinse pieces in cold water and pat dry with paper towels. Brush each piece with vegetable oil and season to taste with salt and pepper. Brown pieces directly above coals with lid open and grate in a high or medium position for several minutes. Then place pieces on the cooking grate directly above the drip pan. With the grate in the low position, cook with lid down for 55 to 60 minutes or until done. Do not use vegetable oil or salt and pepper if using marinade.

SMOKED VENISON: Place leg of venison in a container or “hefty bag” and marinate for 2-4 days, turning daily. Marinate bacon overnight in its marinade. Remove the roast from the refrigerator at least an hour before cooking. Season generously with seasoned salt and coarse ground black pepper. Wrap 1 lb. Bacon over the top of the roast, and smoke 20/25 minutes per pound, or until tender. Do not overcook.
Venison Marinade: 1 cup Balsamic or wine vinegar, 1 cup olive oil, 2 oz. Worcester-shire, 1/2 oz. Tabasco, 2 tbs. Season All, 1 to 2 chopped jalapenos, 3 oz. Soy sauce. Bacon Marinade: 2 ox. Wine vinegar, 2 oz. Worcestershire, 4 dashes Tabasco.

SMOKED SHRIMP & CRAYFISH: Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic, Tabasco, sliced green pepper, 1 tbs. each of the minced onions, salt, and juices from one lemon. Add shrimp and/ or crayfish and smoke 45 minutes.

SMOKED VEGETABLES: Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc. Put in pan cover with water and cook for several hours while cooking the meat. Place vegetables on the grill and smoke for 50 minutes, either wrapped in foil or not.

SMOKED FISH: Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate fish in 1 cup white wine, 1 cup soy sauce mixed with 1 cup lemon juice. Marinate overnight in a covered dish in the refrigerator. Let air on rack 20 minutes before placing on Pam-sprayed grill. Smoke 25 minutes.

SMOKED SPARE/BACK RIBS: Peel off the tough layer of skin on the backside. Rub all surfaces with seasoning. Place ribs in the center of the grid above the drip pan and smoke for approximately 1 1/2 hours or until meat pulls away from the bone. Baste with barbecue sauce during the last 30 minutes.

CHICKEN MARINADE: Combine 1/2 cup soy sauce, 1/4 cup vegetable oil, 1/4 cup red wine vinegar, 1 teaspoon oregano, 1/2 teaspoon sweet basil, 1/2 teaspoon garlic powder with parsley, 1/4 teaspoon pepper. Pour over chicken pieces in a nonmetal dish. Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while cooking.

MEAT MARINADE: For steaks, chops, and burgers: Combine q cup soy sauce, 2 coarsely chopped large onions, and 2 cloves garlic (halved) in an electric blender; cover, process at high speed 1 minute or until mixture is very smooth. Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2 teaspoons Beau Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt). Allow meat to stand in marinade at room temperature for 2 hours or refrigerate for up to 24 hours in a covered dish. Bring meat to room temperature before cooking.

SHISH KABOB MARINADE: Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup pineapple juice, 2 teaspoons salt, 1/2 teaspoon garlic powder and bring to a boil. Marinate beef in a mixture a minimum of 4 hours.

IMPORTANT SAFETY WARNINGS

READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY

WARNING: FUELS USED IN WOOD OR CHARCOAL BURNING APPLIANCES, AND THE PRODUCTS OF COMBUSTION OF SUCH FUELS, CAN EXPOSE YOU TO CHEMICALS INCLUDING CARBON BLACK, WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE CANCER, AND CARBON MONOXIDE, WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM. For more information go to: www.P65Warnings.ca.gov.

• Use caution when assembling and operating your grill to avoid scrapes or cuts from sharp edges.
• Do not use gasoline, kerosene or alcohol for lighting charcoal. Use of any of these or similar products could cause an explosion possibly leading to severe bodily injury.
• Keep children & pets away from grill. Supervision is necessary and do not leave the grill unattended when in use. Use caution when moving the grill to prevent strains. Keep the grill at least 15 feet from any combustible material (decks, buildings, fences, trees, bushes, etc).
• When adding charcoal and/or wood, use extreme caution.
• Never move the grill when it is in use or when it contains hot coals or ashes.
• Do not place grill near flammable liquids, gases or where flammable vapors may be present.
• Use caution since flames can flare up when fresh air suddenly comes in contact with fire. When opening the lid, keep hands, face, and body safe from hot steam and flame flare-ups.
• Do not exceed a temperature of 400 F. Do not allow charcoal and/or wood to rest on the walls of the grill. Doing so will greatly reduce the life of the grill
• Always wear oven mitts to protect your hands from burns. Avoid touching hot surfaces.
• When opening lid, make sure it is pushed all the way back so it rests against the lid support brackets. Use extreme caution as the hood could fall back to a closed position and cause bodily injury.
• Close lid and all dampers to help suffocate the flame.
• Always hold an open lid from the wooden handle to prevent it from closing unexpectedly.
• Never leave coals and ashes unattended. Before the grill can be left unattended, coals and ashes must be removed. Use caution to protect yourself and your property. Carefully place the remaining coals and ash-es in a noncombustible metal container and saturate completely with water. Allow coals and water to remain in a metal container 24 hours prior to disposal.
• To protect against bacteria that could cause illness, keep all meats refrigerated and thaw in refrigerator or microwave; keep raw meats separate from other foods; wash everything that contacts raw meats; cook thoroughly; and refrigerate leftovers immediately. Cook meats medium to well one.

THESE WARNINGS APPLY ALSO TO THE “SIDE FIRE BOX”

ACCESSORIES ORDER FORM

TO ORDER Visit:www.chargriller.com

• CALL: 912-638-4724 or
• FAX: 912-638-2580 or MAIL:
• P.O. Box 30864 Sea Island, GA

Cover

• Custom Fit, Weather Resistant
• Protects grill finish
• Cover Accommodates Side Shelf or Side Fire Box
• Side Fire Box item #2424
• For Charcoal grilling
• Attaches to grill in minutes

Rotisserie—Heavy Duty

• Excellent for effortless grilling
• Universal Fit for Any Grill

Apron

• Machine Washable
• Two Front Pockets
• Adjustable Straps

TO ORDER Visit our online store at: www.chargriller.com or

• CALL: 912-638-4724 or
• FAX: 912-638-2580 or MAIL: P.O. Box 30864 Sea Island, GA 31561

Warming Rack

• Increase Grill Area
• Keeps food warm

Charcoal Basket

• Confines coals to one side for smoking
• Indirect cooking

Raw Cast Iron Grate

• Even-Heat, Great For Searing
• Non-Stick, Non-Warp
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Check or Money Order (Sorry—No C.O.D.s) Check orders will be held 2 weeks before shipment

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EXPIRATION DATE VISIT OUR WEBSITE FOR SHIPPING COSTS Prices & policies are subject to change 15% Restocking Fee on all returns No Returns on Used Product. Visit our website for updated Pricing and Product Availability.

• Georgia Customers add a 7% sales tax. Washington Customers add a 10% sales tax

Warranty Information — Charcoal Grill

Char-Griller® will repair or replace any defective part of its grillers/smokers for a period of up to one year from the date of purchase. Char-Griller® will also repair or replace the body (bottom half) of its charcoal grillers/smokers if the metal is rusted through or burned through for a period up to five years. Char-Griller will repair or replace any defective part of its side fireboxes for a period up to one year from the date of purchase. Proof of purchase, proof of purchase date photo, and prepaid return of the item in question may be required. Misuse, abuse, or commercial use nullifies all warranties. Paint/finish is not warranted. Products are not warranted against rust. The warranty is for replacement of defective parts only. The manufacturer will not be responsible for damage resulting from accident, alteration, misuse, abuse, hostile environments, improper installation, or installation not in accordance with local codes of service of unit. This limited warranty does not cover any scratches, dents, corrosion or discoloring by heat, abrasive, and chemical cleaners nor any components used in the installation of the appliance. Save your receipt for all warranty claims.

P.O. Box 30864 Sea Island, GA 31561 912-638-4724 www.CharGriller.com

• ™ & © Char-Griller / A&J Mfg.

References

• Char-Griller BBQ Grills and Smokers
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