Char-Griller 2799 Raider 30 In W Black Barrel Charcoal Grill

Product Information

The product is called RAIDERTM, model #2799. It is a grill manufactured by CharGriller. The grill comes with a warranty, and it is important to keep the receipt with the manual for warranty purposes. For any customer service inquiries, you can contactCharGriller at 1-912-638-4724 or email them at Service@CharGriller.com.

Safety Warnings & Warranty
The user manual provides important safety warnings and instructions that should be read carefully before assembling and operating the grill. Failure to follow these instructions may result in serious bodily injury and/or property damage. If there are any questions regarding assembly or operation, it is recommended to contact CharGriller at 1-912-638-4724.

Register Your Grill
It is advised to register your grill to activate the warranty and gain access to product developments, updates, and recipes. You will need the model

, serial number, and a copy of the original sales receipt for registration.

The serial number can be found on the back of the grill body or the leg.

Warranty Information
The warranty details for different parts of the grill are as follows:

• Charcoal / Pellet / Kamado Grills:

  • Grill Hood AND Bottom (excludes removable Ash Pan): 5 years from the date of purchase for rust through / burn through
  • Ash Pan AND Defective Parts: 1 year from date of purchase

• Gas Grills:

  • Grill Hood (TOP half) AND Main Burner Tubes (excludes Side Burner): 5 years from date of purchase for rust through / burn through
  • Grill Body (BOTTOM half) AND Side Burner AND Defective Parts: 1 year from date of purchase

• Dual Fuel Grills (Gas & Charcoal):

  • Charcoal Grill – Hood AND Bottom AND Gas Grill Hood (TOP half)
    AND Main Burner Tubes (excludes Ash Pan and Side Burner): 5 years from date of purchase for rust through / burn through

  • Ash Pan AND Defective Parts AND Gas Grill Body (BOTTOM half) AND Side Burner: 1 year from date of purchase

• Parts, Accessories, and Grill Covers: 1 year from date of purchase (seam tears only for covers)

Please note that surface rust, scratches, dents, corrosion, or discoloring caused by heat, abrasive and chemical cleaners, and fading grill covers are not considered manufacturing or materials defects and are not covered under the warranties.

Product Usage Instructions

1. Read the safety warnings and warranty information provided in the user manual carefully before using the grill.
2. Ensure that the grill is properly assembled, installed, and maintained according to the instructions provided.
3. For warranty activation and access to product developments, updates, and recipes, register your grill by providing the model #, serial number, and a copy of the original sales receipt.
4. When using charcoal/pellet/kamado grills, ensure that the grill hood and bottom are free from rust-through or burn-through for 5 years from the date of purchase. The ash pan and defective parts are covered for 1 year from the date of purchase.
5. When using gas grills, the grill hood (top half) and main burner tubes are covered for rust-through or burn-through for 5 years from the date of purchase. The grill body (bottom half), side burner, and defective parts are covered for 1 year from the date of purchase.
6. For dual fuel grills (gas & charcoal), the charcoal grill hood and bottom, as well as the gas grill hood (top half) and main burner tubes, are covered for rust-through or burn-through for 5 years from the date of purchase. The ash pan, defective parts, gas grill body (bottom half), and side burner are covered for 1 year from the date of purchase.
7. Parts, accessories, and grill covers are covered for 1 year from the date of purchase, with seam tears only covered for covers.
8. It is important to note that surface rust, scratches, dents, corrosion, or discoloring caused by heat, abrasive and chemical cleaners, and fading grill covers are not covered under the warranties.
9. Make sure to report any missing or damaged parts within two (2) months of the purchase date and any defective parts within one (1) year of the purchase date.
10. For any questions or concerns regarding the warranty or product usage, contact CharGriller customer service at 1-912-638-4724 or email them at Service@CharGriller.com.

IMPORTANT SAFETY WARNINGS
READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE ASSEMBLING AND OPERATING YOUR GRILL

Read the following instructions carefully and be sure your grill is properly assembled, installed, and maintained. Failure to follow these instructions may result in serious bodily injury and/or property damage. If you have any questions concerning assembly or operation, call 1-912-638-4724.

• Grill is for use outdoors and in well-ventilated areas, only.
• Use caution when assembling and operating your grill to avoid scrapes or cuts from sharp edges
• Do not use lighter fluid, gasoline, kerosene, alcohol, or other accelerant for lighting charcoal due to flammability, risk of bodily injury, and potential to leave a distasteful flavor in your food.
• Do not leave a lit grill unattended. Keep children and pets away from the grill at all times.
• Do not use the grill in high winds.
• Use caution when moving the grill to prevent strains.
• The use of alcohol, prescription, or non-prescription drugs may impair the operator’s ability to properly assemble or safely operate the grill.
• Use a grill at least 3 ft. from any wall or surface. Maintain 10 ft. clearance to objects that can catch fire or sources of ignition such as pilot lights on water heaters, live electrical appliances, 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 use the grill for indoor cooking or heating. TOXIC fumes can accumulate and cause asphyxiation.
• Do not use in or on boats or recreational vehicles.
• Make sure to empty the grease can after every use once completely cooled.
• Do not place grill near flammable liquids, gases, or where flammable vapors may be present.
• When cooking with oil/grease, do not allow the oil/grease to exceed 350°F (177°C). Do not store or use extra cooking oil in the vicinity of this or any other grill.
• Use caution since flames can flare up when fresh air suddenly comes in contact with fire.

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.

IMPORTANT SAFETY WARNINGS
(Continued)

• Do not lean over an open grill and be mindful of hands/fingers near the edge of the cooking area.
• When opening the lid, keep hands, face, and body safe from hot steam and flame flare-ups.
• WARNING : To avoid injuries, gloves or other protective articles should be used when operating the grill.
• Do not exceed a temperature of 500°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 grill gloves to protect your hands from burns. Avoid touching hot surfaces.
• CAUTION : Exposed metal dampers on air vents and/or metal handles are hot during usage. Again, always wear grill gloves when adjusting airflow to protect your hands from burns.
• Do not alter this grill in any manner.
• When opening the lid, make sure it is pushed 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 the ID and all dampers to help suffocate the flame.
• Always hold an open lid from the 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 ashes in a noncombustible metal container and saturate them completely with water. Allow coals and water to remain in a metal container for 24 hours before disposing.
• To protect against bacteria that could cause illness, keep all meats refrigerated and thaw them in the refrigerator or microwave. Keep raw meats separate from other foods, and wash everything that comes in contact with raw meat.
• Cook meat thoroughly, and refrigerate leftovers immediately.
• Use a calibrated food thermometer and the USDA guidelines to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
• Always have a fire extinguisher near you at all times. Maintain and check your fire extinguisher regularly.

THESE WARNINGS ALSO APPLY TO THE SIDE FIREBOX.

Do NOT Return the Product to the Store.
This grill has been made according to the highest quality standards. If you have any questions not addressed in this manual or if you need parts please call our Customer Service Department at 1-912-638-4724 (USA) or email Char- Griller® at: Service@CharGriller.com and have your serial number handy.

REGISTER YOUR GRILL:
To take full advantage of the Char-Griller® warranty be sure to register your grill by visiting www.CharGriller.com/Register or calling Customer Service at 1-912-638-4724.

Registration provides important protections:

1. Register your grill today to activate your warranty and get exclusive access to product developments, updates, and recipes.
2. This allows us to help you get warrantied parts to you quickly and provide enhanced customer service.

NOTE : You will need your model #, serial number, and a copy of the original sales receipt when registering.

Document Your Serial Number HERE:

(The serial number is located on the back of the grill body or the leg.)
(SERIAL #)

WARRANTY INFORMATION
A COPY OF THE DATED PROOF OF PURCHASE (RECEIPT) IS REQUIRED WHEN REGISTERING OR SUBMITTING A WARRANTY* CLAIM. PLEASE RETAIN A COPY OF THE RECEIPT FOR YOUR RECORDS.

Char-Griller® will replace any defective part of its grillers/smokers, under warranty, as outlined below.

PLEASE READ THIS INFORMATION IN DETAIL AND IF YOU HAVE ANY QUESTIONS CONTACT CUSTOMER SERVICE AT 1-912-638-4724 OR SERVICE@CHARGRILLER.COM.

Charcoal / Pellet / Kamado Grills

Grill – Hood AND Bottom

(excludes removable Ash Pan)

| 5 years from the date of purchase of the rust

through / burn through

Ash Pan AND Defective Parts| 1 year from the date of purchase
Gas Grills|
---|---
Grill Hood (TOP half) AND Main Burner Tubes (excludes Side Burner)| 5 years from the date of purchase of the rust

through / burn through

Grill Body (BOTTOM half) AND Side Burner

AND Defective Parts

| 1 year from the date of purchase
Dual Fuel Grills (Gas & Charcoal)|
---|---
Charcoal Grill – Hood AND Bottom AND Gas Grill Hood (TOP half) AND Main Burner Tubes (excludes Ash Pan and Side Burner)| 5 years from the date of purchase of the rust

through / burn through

Ash Pan AND Defective Parts AND Gas Grill

Body (BOTTOM half) AND Side Burner

| 1 year from the date of purchase

Parts, Accessories, and Grill Covers
1 year from the date of purchase (seam tears only for covers)

SURFACE RUST IS NOT CONSIDERED A MANUFACTURING OR MATERIALS DEFECT
Char-Griller® grills are made of steel and if exposed to the elements rust will occur naturally. Please refer to the section entitled, “Usage” to review how to care for your grill properly. Surface issues such as scratches, dents, corrosion or discoloring by heat, abrasive and chemical clearers, surface rust, or the discoloration of steel surfaces are NOT covered under these warranties. Warranties are for the replacement of defective parts only. Char- Griller® is not responsible for damage resulting from accident, alteration, misuse, abuse, hostile environments, improper installation, and installation not by the local codes of service of the unit.

Excluded Under ALL Warranties
Paint; Surface Rust; Heat Damage; Incorrect Parts ordered by customer, including shipping; Worn Parts; Missing or damaged parts not reported within two (2) months of purchase date; Defective parts not reported within one (1) year of purchase date; Fading grill cover.

NOTE : For warranty claims, photos and prepaid return of the item in question may be required. Misuse, abuse, or commercial use nullifies all warranties.

ASSEMBLY INSTRUCTIONS

PARTS LIST

HARDWARE NEEDED

Tools Needed: Phillips Head Screwdriver, Pliers, and a 7/16” Nut Driver.

NOTE: DO NOT fully tighten any bolts until instructed to do so. Tightening too soon may prohibit parts from fitting together. All hex nuts should be on the inside of the grill unless stated otherwise. Unpack all contents in a well-cleared and padded area.

Estimated Time : 30 minutes

Hardware Pack #551212

INSTALLATION

FULLY ASSEMBLED
To ensure sturdy assembly, tighten all NUTS and BOLTS.

GET STARTED WITH THIS GRILLING GUIDE!

OPERATING INSTRUCTIONS

Setting Up
This grill is designed for use outdoors, away from any flammable materials. When in use, it is important that there are no overhead obstructions and that the grill is at least 12 ft. (~4 m) from any wall or surface. The ventilation openings of the grill mustn’t be obstructed. The grill must be used on a level, stable surface. The grill should be protected from direct wind drafts and any trickling water (i.e. rain or water from gutters). Do not move the grill while hot, and do not leave it unattended during operation.

NEVER EXCEED 500°F 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.

Lighting Instructions
There are a few methods to light your charcoal grill, depending on the materials you prefer to use. Using a charcoal chimney is the Char-Griller® preferred method for speed and convenience but igniting your lump charcoal or briquettes directly in the grill is a great way to get cooking as well.

Charcoal Chimney

1. Remove your grill grates and set them on to side
2. Fill your charcoal chimney ¾ of the way full with briquettes or lump charcoal
3. Set the fire starter on the charcoal grate, light and then place the charcoal chimney directly on top of the fire starter
4. Coals will fire upward from bottom to top
5. After the coals on top of the chimney are ignited (usually 10- 15 minutes) dump the coals over the charcoal grate and replace your grill grates

Fire Starters

1. Remove your grill grates and set them on to side
2. Pour approximately 3lbs (approx. 50-60 briquettes) of charcoal directly onto your charcoal grate and stack them together in a pile
3. Insert the ire starter into the middle of the charcoal pile so that it is slightly covered and light
4. After the charcoal has thoroughly ignited, typically glowing red or gray, use tongs to spread them out and replace your grill grates

NOTE:

• Do not use lighter fluid, gasoline, kerosene, alcohol, or other accelerant for lighting charcoal due to flammability, risk of bodily injury, and potential to leave a distasteful flavor in your food.
• If necessary, use tongs to move coals for even heat.
• Always wear gloves when handling grill grates, charcoal grates, or adjusting coals.

Controlling Temperature
Controlling the temperature of your grill is all about controlling the airflow to the fire. MORE AIR = MORE HEAT. LESS AIR = LESS HEAT. By opening and closing the top and side dampers, you can easily control the temperature of your grill. The amount of charcoal used when grilling can also greatly impact your ability to control temperature. Dampers may need to be adjusted during the cook to account for changes in weather like wind or to accommodate for more or less fuel. When first learning how to operate your grill, always use the same amount of charcoal to best learn your grill’s damper control.

SMOKE 150°-250°F

• Start with dampers 1/4 or less of the way open and adjust as needed during the cook
• For best results, start with up to 2 lbs. of charcoal (30-40 Briquettes) and/or wood fuel
• Adjust the charcoal grate to its lowest setting or farthest from the cooking grates

GRILL 300°-450°F

• Control airflow as needed, by adjusting dampers from 1/3-2/3 of the way open
• For best results, start with up to 2 lbs. of charcoal (30-40 Briquettes)
• Place coals on one half of the charcoal grate – adjust the charcoal grate level to the middle

SEAR 450°-500°F

• For maximum airflow, both dampers should be open with air flowing freely
• For best results, start with up to 3 lbs. of charcoal (50-60 Briquettes)
• Adjust the charcoal grate to its highest setting or closest to the cooking grates

Seasoning Your Grill
Seasoning is an important first step before you start cooking on your new grill. This process will help protect the interior and exterior grill finish, reduce food sticking to the grates, reduce unnatural flavors, and help prevent the grates from rusting. Char-Griller® recommends using flaxseed oil for seasoning your grill but most food-grade oils (canola, grapeseed, vegetable, safflower, etc) will work as well.

1. STEP 1 LIGHTLY COAT WITH OIL
2. Char-Griller® grills come pre-coated with vegetable oil. If this is the first time seasoning your grill, move on to Step 2
3. If re-seasoning your grill, lightly coat ALL interior surfaces (including grates and inside of the barrel) of your grill with flaxseed or other vegetable oil
4. STEP 2 HEAT GRILL
5. Following the instructions for lighting your charcoal (page C-2) and controlling the temperature (page C-6), bring your grill to approximately 450°F
6. Once at temperature, allow grill surfaces to season for 20 minutes
7. STEP 3 RE-APPLY OIL TO GRATES 5X
8. After 20 minutes, open your  grill and carefully remove the grill grates with a grate lifter
9. Using a brush, re-coat both sides of your grates with flaxseed or other vegetable oil and return to your grill
10. Close the ID and allow surfaces to season for 20 minutes
11. Repeat this process up to five times (Add more charcoal to maintain temperature as needed)
12. Your grill is now ready for use

NOTE: 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.

Grilling Styles
Your Char-Griller® grill can be used to smoke, grill, or sear your food. By using temperature zones, charcoal, and wood flavors, you can customize your culinary experience as desired. The following descriptions provide four of the most common ways you can cook with your Char-Griller® charcoal grill.

Grill
Cook with direct and indirect heat at medium temperatures (300°-450°F). Utilize a two-zone setup to cook at different speeds and temperatures.

1. Set charcoal grate to medium setting (halfway between grill grates and grill body) using adjustable charcoal tray hangers
2. Prepare up to 2 lbs (approximately 30-40 briquettes) of lit charcoal spread evenly across HALF the charcoal grate creating 2 Cooking Zones.
3. Once the grill is at the desired temperature, you may begin to cook. First place food over direct heat, cooking each side as desired. After initially cooking over direct heat, move to the cool zone (see picture at right) to bring your food to the desired internal temperature
4. NOTE: Wood chips, chunks, or split logs may be used in addition to charcoal to add smoke flavor as desired.

Sear
Quickly cook with direct heat at high temperatures (450°-500°F).

1. Set the charcoal grate to a high setting (closest to grill grates) using adjustable charcoal tray hangers
2. Prepare up to 3 lbs (approximately 50-60 briquettes) of lit charcoal spread evenly across the charcoal grate.
3. Once the grill is at the desired temperature, you may begin to cook by placing food directly over the coals.
4. Food will cook quickly. Cook each side for 3- 4 minutes and then bring to the desired internal temperature.
5. NOTE : Always sear with the grill lid open to prevent damage to the exterior finish.
6. NOTE : Wood chips, chunks, or split logs may be used in addition to charcoal to add smoke flavor as desired.

Smoke
Cook with indirect heat at low temperatures (150°-250° F). Use wood chips, chunks, split logs, or pellets to add smoke flavor

1. Set the charcoal grate to a low setting (farthest from grill grates) using adjustable charcoal tray hangers
2. Prepare up to 2 lbs (approximately 30-40 briquettes) of charcoal spread evenly across HALF the charcoal grate creating two cooking zones
3. Add wood chips, chunks, or split logs as desired to add smoke flavor
4. Once the grill is to the desired temperature, you may begin to cook
5. Keep food on the cool side of the grill to cook with indirect heat throughout the cook
6. NOTE: Opening the smoking chamber will extend the cooking time.

Offset Smoke
Cook with indirect heat from the side fire box at low temperatures (150°-250° F). Use split wood logs, chips, chunks, or pellets to add smoke flavor

1. Prepare up to 2 lbs (approximately 30-40 briquettes) of charcoal in the side firebox
2. Add wood chips, chunks, split logs, or pellets as desired to add smoke flavor
3. Once the grill is at the desired temperature, begin to cook
4. Food placed closer to the side fire box will cook faster than food placed on the opposite side of the grill
5. NOTE : Opening the smoking chamber will extend the cooking time.

Care & Maintenance

To keep your grill in the best shape, it’s important to keep it clean and maintained. Continued cleaning and care are key to ensuring a long life for your Char-Griller® grill. Have questions? Call, email, or chat online with Char-Griller® Customer Service!

FINISH UP

• When you are finished grilling, clean your grates with the Char-Griller® Grate Scrape and then lightly coat your grates with flaxseed or other vegetable oil
• Next close both dampers and the hood allowing the fire to suffocate
• Wait until coals and ash have completely cooled before attempting to clean up or remove

CLEAN UP

• Wait until the fire is completely extinguished and the grill is cool to the touch before emptying the ashes
• Remove grates from the grill with a grate lifter
• Remove the ash pan from the grill
• Give the ash pan a few firm taps to loosen any ash that may be stuck
• Dump the ashes in a metal container and cover them with water to ensure there are no lit coals, you can dispose of the ashes

COVER UP

• Extend the life of your grill by using a Char-Griller® custom grill cover to protect it from the elements
• Weather-resistant polyester material protects against birds, dust, wind, rain, and snow

ONLY EMPTY ASHES WHILE THE GRILL IS NOT USED AND COOL TO TOUCH

IMPORTANT : Charcoal is porous and holds moisture. DO NOT leave charcoal in your grill while you are not using it. Charcoal and ashes left inside the ash pan may reduce the life of your grill.

General Grilling Tips & Warnings

• Control heat with amount and type of fuel, dual dampers, and adjustable fire grate. Adjust the fire grate one end at a time. Wood burns hotter than charcoal. More airflow helps generate more heat.
• Additional charcoal and/or smoking wood may be added while the cooking is in progress. Wear gloves and an apron when operating your grill.
• Only use natural hardwoods intended for cooking. Appropriate selections can typically be found in grocery stores and outdoor grilling retailers.
• When utilizing a water pan, check the water level when cooking for more than 4 hours or when you can’t hear the water simmering. Add water by moving the meat over and pouring water through cooking grates into the water pan. To reduce flare-ups, cook with a hood in the down position.
• When cooking with charcoal, leave the grill hood open during the initial start-up and until the coals ash over. The grill hood must remain open anytime the temperature gauge is greater than 500°F.
• Always put charcoal on top of the charcoal grate and not directly into the bottom of the grill.
• Do not use self-starting charcoal as it will give food an unnatural flavor. Ashes left in the grill too long between uses will absorb moisture and will cause rust. Be sure to empty the ash after the grill has cooled. Uncoated steel and cast iron will rust when not properly cared for. On the EXTERIOR PAINT, remove rust with a wire brush and touch up with a high-heat paint, available at most hardware/auto stores. Rustoleum® #241169 is the best color match. The heat gauge may retain moisture, which will steam out during cooking. The gauge can be removed and calibrated in the oven. For a more tightly sealed grill, fill unwanted holes with nuts and bolts (not included).
• Attach a metal can to the grease cup holder or on the bottom shelf under the hole in the grill to catch drippings.
• Smokestack and side dampers will be hot. Only touch using gloves or mitts.
• Before you use your grill for the first time you must season the cast iron cooking grates.
• After each use, coat the interior grates and bare metal with vegetable oil while warm to reduce the chance of rust. Proper and regular seasoning will protect against rust and extend the life of your grill and cooking grates.
• Grill will drip oil during the seasoning process and for several uses afterward, this is normal.
• Never exceed 500°F because this will damage the finish and contribute to rust.
• Paint is not warranted and will require touch-up. This grill is not warranted against rust.
• DO NOT use lighter fluid, gasoline, kerosene, alcohol, or other accelerant for lighting charcoal. Use of any of these or similar products could cause an explosion possibly leading to severe bodily injury.

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

CHAR-GRILLER® DOES NOT ACCEPT RETURNS ON USED GRILLS.

Cooking Guidelines

ENHANCE FLAVOR

Wood Pairing Guide
Different wood varieties possess different flavors and Char-Griller® recommends pairing your wood with the meats you intend to cook.

GRILLING RECIPES

• Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert the thermometer into the thickest part of the meat, not touching the bone, and allow 1 to 1 1/2 minutes to register the temperature.
• USDA Safe Minimal Temperature is 165°F for chicken/poultry.
• USDA Safe Minimal Temperature is 145°F for Beef, Pork, Veal, and lamb (Steaks, chops, roasts).

Direct Heat Recipes

GRILLED FLANK STEAK WITH VEGETABLES
A vastly under-appreciated meat, the flank steak can be a flavorful and fast meal for the weeknights. Get dinner on the table in under 20 minutes and use a charcoal grill to get all the best flavors of summer with this flank steak recipe.

Ingredients:

• 1.5 Pound Flank Steak
• 1.5 tsp of Smoked Paprika
• 2 Garlic Cloves, Minced Salt, and Pepper to Taste
• 4 Ears of Corn
• 2 Large Zucchini, Cut in Half Lengthwise
• 1 Pint Cherry Tomatoes
• 3 Tbsp of Olive Oil
• 1.5 Tbsp of Fresh Rosemary, Chopped
• 1 Tbsp of Red Wine Vinegar
• 2 Garlic Cloves, Minced (Oil Dressing)
• 2 Tbsp of Canola Oil

Instructions

1. Season flank steak with paprika and garlic. Rub on all sides and season with salt and pepper. Brush with canola oil.
2. Brush corn, zucchini, and tomatoes with canola oil and season with salt and pepper.
3. Preheat the grill to medium-high heat.
4. Add flank steak to the grill, flip once, and cook to the desired internal temperature. About 4 to 6 minutes per side, let rest for 5 minutes.
5. Add vegetables to grill and turn occasionally until lightly charred all over.
6. Whisk olive oil, rosemary, red wine vinegar, garlic, and salt and pepper to taste in a small bowl.
7. Brush steak and drizzle vegetables with olive oil mixture and serve with steak immediately.

CHAR-GRILLER® ORIGINAL MARINATED FLANK STEAK

Meat Marinade Ingredients:

• 1/2 cup Olive Oil
• 1/3 cup Soy Sauce
• 1/4 cup Red Wine Vinegar
• 2 tbsp. Lemon Juice
• 1 tsp. Dry Mustard
• 1 minced Garlic Clove
• 1 small Onion, minced
• 1/4 tsp. Pepper

Instructions:

1. Mix marinade ingredients in a nonmetal dish.
2. Let steak stand in the marinade for no less than 4 hours in the refrigerator.
3. Sear each side over high heat for 5 minutes; cook to desired internal temperature.
4. Cut steak diagonally across the grain into thin slices before serving.

FIND MORE RECIPES AT CHARGRILLER.COM

QUICK AND EASY GRILLED PORK TENDERLOIN

Need dinner in a hurry?
This quick and easy pork tenderloin recipe is a crowd-pleaser. Pair with grilled red potatoes and asparagus for a simple but flavorful dinner!

Ingredients:

• 2 Pork Tenderloins
• 2 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Cilantro
• 1 tsp Oregano Salt and Pepper to Taste Olive Oil

Instructions:

1. Blend spices in a bowl. Rub pork with olive oil and then season liberally on both sides with a spice blend.
2. Set up your Char-Griller for direct cooking. Ignite burners and turn to medium-high.
3. Place pork on the grill and cook for 8 to 10 minutes per side or until the internal temperature reads 165°F or until the desired internal temperature (USDA Safe Minimal Temperature for Pork is 145°F).
4. Remove from the grill and let rest for 10 minutes.

HAMBURGERS
Season to taste with Char-Griller® “Original” All-Purpose or Steak Seasoning. You may also marinate by allowing it to stand in the marinade for 1 or 2 hours at room temperature before cooking or let stand in a covered dish in the refrigerator for up to 24 hours.

Instructions:

1. Bring to room temperature before cooking.
2. Mix in chopped onions, green peppers, and salt, and sear 3/4 inch patties on each side.
3. Cook over medium heat with the lid down to avoid flare-ups.
4. Cook each side for 3 to 7 minutes according to the desired temperature.
5. Ground meat will be done when juices run clear (USDA Safe Minimal Temperature for ground meat is 160F).
6. 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.

JUICY LUCY HAMBURGERS
If you think there is no way that the classic hamburger could get better, just wait until you try the Char-Griller® Juicy Lucy Burger. Packed with flavor and melted cheese, these burgers are sure to be a hit this summer.

Ingredients:

1. 1.5 lbs Ground Beef
2. 1/2 Packet of Dry French Onion Soup Mix
3. 1/4 Cup of French Dressing
4. 2 Tbsp of Worcestershire
5. 1/2 tsp of Salt
6. 1/4 tsp of Black Pepper Block of Cheddar Cheese

Instructions:

1. Slice cheese into blocks approximately ¼ inch thick and 2 inches wide by 2 inches tall.
2. Add French Onion Soup Mix, Salt, Pepper, French Dressing, and Worcestershire sauce to ground beef and mix well.
3. Take a portion of the meat and form it into a patty.
4. Put the cheese block in the middle of the patty and wrap the cheese completely with the beef. Form a patty with the cheese inside.
5. Repeat with the remaining beef and cheese.
6. Preheat the grill to 400°F
7. Cook burgers for 3 minutes on the first side and then flip.
8. Cook the burgers for 6 minutes on the other side. Ground meat will be done when juices run clear (USDA Safe Minimal Temperature for ground meat is 160F).
9. Add desired toppings and enjoy!

SHRIMP (Peeled) & CRAYFISH

Instructions:

1. Place on skewers.
2. Coat with melted butter and garlic salt.
3. Grill for 4 minutes on each side or until pink. Cocktail sauce is optional.

HOT DOGS

Instructions:

1. Grill with the lid open for approximately 6 minutes.
2. Turn every few minutes.

JALAPEÑO BACON BLANKET POPPERS

Need an easy to make a snack for this big game?
These Jalapeño Bacon Blanket Poppers are a crowd-pleaser and are super easy to whip up on the grill. The bacon gets crispy quickly and doesn’t burn easily since it’s just sitting on top of the cream cheese filling. Easy, delicious, and the perfect size for an appetizer, your friends and family will be asking you to make these again and again!

Ingredients:

• 4 Jalapeños Char-Griller Steak Rub to Taste
• 1/3 Cup Cream Cheese
• 3 Slices of Bacon Shredded Cheese to Taste

Instructions:

1. Mix cream cheese, shredded cheese, Char-Griller® Steak Rub in a bowl and set aside.
2. Slice jalapeños through the middle to make it boat-shaped.
3. Using a spoon remove the pith and seeds to create room for the filling.
   • Tip: If you like heat then leave some seeds behind. Seeds provide the heat.
4. Fill jalapeños with filling.
5. Slice bacon into small strips then lay it over the filling on the jalapeños.
6. Sprinkle a small portion of the Char-Griller® Steak Rub on top of the bacon.
7. Fire up your Char-Griller Grill to 400°.
8. Place Jalapeño Bacon Blanket Poppers in the grill/smoker and smoke for 30 minutes or when the bacon is golden brown. Remove and enjoy!

Indirect Heat Recipes

HASSLEBACK POTATOES
A side dish that can be a meal in and of itself, these Hassleback Potatoes can be completely customized with toppings and types of cheese!

Ingredients:

• 6 Russet Potatoes
• 1 Pack of Cheddar Cheese Slices
• 1 Pack of Pepper Jack Slices Chipotle Powder Oregano
• Salt and Pepper to Taste
• Cooked Bacon (Diced)
• Chives (Sliced)
• Sour Cream

Instructions:

1. Set up your grill for indirect cooking.
2. Cut thin slices in the width of the potatoes, but be careful to not slice all the way through.
3. Wrap the potatoes in foil and place them on the side of the grill away from the flames. Allow to cook until tender. About 45 minutes to an hour.
4. Remove potatoes from the grill and unwrap.
5. Place alternating slices of cheddar and pepperjack in the potato.
6. Season potatoes with chipotle powder, salt, pepper, and oregano.
7. Place potatoes back on the grill unwrapped for 10 to 12 minutes or until cheese is melted.
8. Garnish with bacon, chives, sour cream and serve.

SWEET CORN IN HUSKS

Instructions:

1. Trim excess silk from the end and soak in cold salted water for 1 hour before grilling.
2. Grill for 25 minutes – turning several times.

GARLIC PARMESAN CHICKEN WINGS
Replicate the signature flavors of your favorite wing spot with this marinated Garlic Parmesan Recipe.

Ingredients:

• 4 lbs. of Chicken Wings 16 oz. Bottle Italian dressing
• 1 Cup of Shredded Parmesan Cheese
• 1/2 Tbsp. Onion Salt
• 1/2 Tbsp. Black Pepper
• 1 Cup of Butter
• 1 Tbsp. Oregano
• 2 Tbsp. Garlic Powder A pinch of rosemary

Instructions:

1. Marinate wings overnight or at least four hours in Italian dressing
2. Add charcoal to one side of the grill for indirect grilling, or use Smokin’ Stone™ and add flavored wood chips/chunks if desired
3. Let grill preheat to 275˚F
4. Place wings on the indirect heat side of the grill
5. Smoke wings for 45-60 minutes, until internal temp reaches 170˚F
6. While wings are smoking, make garlic Parmesan sauce by mixing Parmesan cheese, garlic powder, onion salt, black pepper, butter, oregano and rosemary
7. Remove wings from the grill and toss in garlic Parmesan sauce

CEDAR PLANK SALMON
Think you can’t get the perfect smoked salmon on a gas grill? Think again. With indirect grilling, you can get the perfect cedar plank-soaked salmon every time.

Ingredients:

• 2 Cedar Planks
• 2 Salmon Filets Olive Oil Rosemary Salt and Pepper to Taste

Instructions:

1. Soak cedar planks in water for at least 8 hours.
2. Set up your grill for Indirect cooking
3. Add 30 to 40 charcoal briquettes to one side of the grill
4. Ignite charcoal with gas burners set to medium-high
5. Once the charcoal is lit, turn off the gas burners and allow them to fully ash over
6. Rub salmon on both sides with olive oil.
7. Season with salt and pepper, rosemary sprigs, and slices of lemon
8. Place salmon on the side of the grill away from the charcoal
9. Cook salmon for 15 minutes or until flakey.

CHILI-LIME CHICKEN THIGHS
Perfect for tacos, fajitas, nachos, or as a dish all on its own, this Chili- Lime Chicken Thighs Recipe, prepared by our ambassador, BBQFiends, can be quickly cooked on a grill for a weeknight meal or cooked with charcoal on the weekend to add just the right kick of smokey flavor.

Ingredients:

• 3 Lbs Chicken Thighs
• 2 Tbsp Favorite BBQ Chili Seasoning
• 1 Lime Chopped Cilantro for Garnish
• 1 Lime Juiced (Marinade)
• 1 – 12 oz Beer (Marinade) Salt & Pepper to Taste (Marinade)

Instructions:

1. Trim excess fat off chicken thighs and place in a large bowl. Add the marinade ingredients and let sit in the refrigerator for 1-2 hours before cooking.
2. Remove chicken from marinade and season with your favorite BBQ chili seasoning. Get the grill up to 375° F and place the chicken over indirect heat.
   • Tip : To get crispier chicken skin flip the chicken over about halfway through the cook and move to direct heat. Make sure the internal temp is at least 165F before removing the grill.*
3. Pull the chicken and garnish with chopped cilantro and a squeeze of lime over the top.
4. Serve and enjoy!

Smoking Recipes

“CERTIFIED” PORK BUTT
A great pork butt recipe perfect for beginners and pitmasters alike. This slow-smoked pork butt recipe is great shredded and piled high with coleslaw for a sandwich or eaten on its own straight out of the pan!

Ingredients:

• 2 Pork Butts (6-10 lbs. each)
• Apple juice
• Your favorite rub/seasoning Mustard

Preparing the Meat:

1. Remove the pork butt from the plastic wrap & pat dry using a paper towel.
   • Tip : Choose a pork butt with a full-fat cap. This helps the meat while it’s smoking for a long period.
2. Trim the excess fat that is loose and pulls up easily. Score the fat cap 1/8 to 1/4-inch-deep diagonally, spaced out 1/2 to 1 inch apart.
   • Tip : Scoring the meat allows the seasoning and smoke to penetrate the pork butt.
3. Fill the marinade injector with apple juice and inject it into the top and sides of the meat.
4. Spread a coating of mustard using a basting brush all over the pork butt.
   • Tip: This allows the rub to stick to the pork butt.
5. Generously season the pork butt on all sides with your favorite rub.
   • Tip : After seasoning, wrap in Saran Wrap and store in the refrigerator overnight for 8-10 hours. This allows the rubs to penetrate and apple juice to tenderize the pork butt.

Cooking Directions:

1. Ignite charcoal and preheat the smoker to 225°F.
2. Add boiling water to the drip pan and place under the grill grate.
   • Tip : This will add moisture for the cook and collect the drippings.
3. Smoke the pork butts for 2 hours per pound at 225°F, until the meat reaches an internal temperature of 160°F.
   • Tip : Maintain a 225°F temperature, and check the fire hourly or when needed. Also, spritz with apple juice every time you add fuel to your fire. Spritzing adds moisture and flavor. It prevents the pork butt from drying out and helps to create the bark. Monitor the temperature using a folding probe thermometer and/ or remote thermometer.
4. Remove the pork butts from the smoker and double wrap in foil. Before closing the wrap, add 1 Cup of apple juice and 1 stick of butter for each pork butt, more seasoning, and BBQ sauce, to taste.
5. Place back in the smoker and cook until the pork butt reaches an internal temperature of 199°F, then remove from the smoker.
   • Tip : Wrap pork butt in a large towel and place it in a cooler or just set it to the side for a minimum of 1-2 hours for resting. This allows the meat to cook down and stop cooking and is a major key in the process.
6. After resting, remove the towel and foil. Pull apart the pork using two forks or meat claws.
7. Make pulled pork sandwiches and endless pulled pork dishes. Enjoy!

BRISKET
The brisket recipe is a traditional take on the smoked classic, promising tender, smoky results.

Ingredients:

• 10 ½ lb. beef brisket
• ½ Cup paprika
• ¼ Cup packed light brown sugar
• 3 Tbsp. salt
• 3 Tbsp. coarse black pepper
• 3 Tbsp. Chili powder Apple juice Water

Instructions:

1. Using a sharp knife, trim the fat from the brisket leaving an even, thin layer on the top.
2. In a medium bowl, combine paprika, light brown sugar, Chili powder, salt, and pepper and mix well to make rub seasoning. Using your hands, or a shaker, generously apply rub all over.
3. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.
4. When setting up the grill, add wood chips/chunks to charcoal and add Smokin’ Stone with an aluminum pan on top. Pour apple juice and water into the pan, about halfway full. Place a temperature probe at grate level and heat the grill to 220°F.
5. Place brisket on grates, fat side up, and allow to smoke for 5 hours. After 5 hours, wrap the brisket in butcher paper and return to grill at 220°F. Brisket is done when the internal temperature reaches 195°F. Allow the brisket to rest for 1 hour.
6. Slice, serve, and enjoy!

3-2-1 RIBS
The 3-2-1 rib method might be something you have seen thrown around on social media. It’s a popular technique for smoking ribs that are tender, juicy, and come clean off the bone. Simple and easy to follow, this is a surefire way to guarantee your ribs are finger-lickin’ good. The 3-2-1 Method is a process that involves smoking the ribs for three hours, wrapping them in foil, and braising for two hours, and the smoking unwrapped for one hour. This not only helps the ribs cook faster but also ensures an even smoke ring and more tender meat.

Ingredients:

• 4 Racks of Ribs
• 2 Cups of Apple Cider, 2 Additional Cups in a Spray Bottle
• 8 Tbsp of Salted Butter
• 1 Cup of Favorite BBQ Sauce
• 1 Cup Dark Brown Sugar Char-Griller Rib Rub
• 4 Tbsp Honey

Instructions:

1. Prepare your Char-Griller® Offset Smoker for smoking by starting half a chimney starter of charcoal and adding it to the Side Fire Box. Alternatively, prepare your grill for the indirect method with coals arranged opposite where you plan to place the ribs.
   • Tip: Add about half a chimney of unlit charcoal to the Side Fire Box close to the barrel before adding the lit charcoal next to it. The lit charcoal will gradually light the unlit charcoal to help maintain temperature for longer.
2. Add three to four chunks of Apple Wood and close the lid.
3. Allow the grill to heat up to about 200°F.
4. Remove the membrane from the ribs.
   • Tip: Start at the narrower end of the rack, carefully work a paring knife under the membrane to get it started, and remove the membrane using a paper towel.
5. Liberally season both sides of the ribs with Char-Griller® Rib Rub.
6. Open the grill and raise the adjustable fire grate to the top level. This ensures even smoke distribution.
7. Place a drip pan(s) full of water under the grates and on top of the fire grate in the main barrel.
8. Place ribs bone side down on the grates, close the lid, and allow to smoke for three hours.
   • Tip: Place the exposed bone side of the rib rack towards the Side Fire Box to get the meat to pull away from the bone better. If using the indirect method, place ribs opposite the coals.
9. Periodically check the temperature to ensure it is holding steady at 200°F. If you have to add charcoal, only add lit charcoal.
10. Every 30 minutes, spray the ribs with Apple Cider and move the rib rack that is closest to the Side Fire Box to the side of the grill that is furthest from the Side Fire Box and move the other rib racks closer to the Side Fire Box to accommodate. Repeat the spray and rotate method every 30 minutes.
11. Remove ribs from the grill after three hours.
12. Tear off a large sheet of heavy-duty aluminum foil. (One for each rack of ribs.)
13. Place one rack of ribs bone side up on each piece of aluminum foil.
14. Coat the bone side of the ribs with brown sugar, honey, and four pats of butter.
15. Pour over ½ cup of apple cider.
16. Fully crimp the edges of the foil together to cover the ribs.
17. Fully crimp the edges of the foil together to cover the ribs.
18. Repeat with the other three racks of ribs.
19. Transfer ribs back to the smoker and increase the temperature to 225°F.
20. Do this by opening the dampers a little more and adding another half a chimney of lit charcoal if needed.
21. Allow ribs to braise for two hours.
22. Continue to rotate the ribs as outlined in step 8b to ensure that all of the racks get time close and far away from the fire.
23. Remove the ribs from the grill and foil. Place back on the grillbone side down.
24. Brush ribs with your favorite BBQ sauce and cook for one hour at 225°F.
25. Remove and enjoy!

SMOKED MAC AND CHEESE
An all-time family favorite, this Smoked Mac and cheese recipe elevates stovetop or oven-baked mac & cheese with flavors sure to keep your smoker fired up

Ingredients:

• 1 Package of Elbow Macaroni
• ½ Stick of Butter
• ¼ Cup of Purpose Flour
• 1 Cup of Heavy Cream
• 1 Cup of Milk
• 2 Cups of Cheddar Cheese (Shredded)
• 1 Cup of Gouda Cheese (Shredded)
• 1 Cup of Colby Jack Cheese (Shredded)
• ½ Cup of Cream Cheese
• 2 Tbsp of Black Pepper
• 1 Tsp of Cayenne Pepper
• 1 Large Cast Iron Skillet

Instructions:

1. Boil elbow macaroni according to package instructions for al dente.

2. Preheat the smoker to 225°F using fruity hardwood like apple or cherry in the Side Fire Box.
   Tip : If your grill does not have the Side Fire Box attachment, easily turn it into a smoker by arranging coals/wood opposite of where you place the mac and cheese pan. If you place the pan on the right side of the grates, simply place wood on the right side for an indirect cooking experience.

3. Heat the cast iron skillet over medium heat, then melt butter and whisk in flour.

4. While continuing to whisk, add milk and heavy cream bringing to a boil.

5. Reduce to low-medium heat and whisk in cream cheese until smooth.

6. Whisk in the rest of the cheeses continuing to stir until melted and smooth

7. Turn off the heat then stir in macaroni noodles until thoroughly mixed with cheese sauce

8. Place the entire skillet in the smoker and cook for 1-2 hours until desired doneness. Keep in longer for more smoky flavor.

9. Serve hot.

SMOKED STUFFED HOT DOGS

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

SMOKED CHICKEN PARTS AND HALVES

Instructions:

1. Rinse pieces in cold water and pat dry with paper towels.
2. Brush each piece with Olive Oil and season to taste with salt and pepper.
3. Brown pieces directly above coals with the lid open and grill on high or medium heat for several minutes.
4. Then place pieces on the cooking grate in the indirect cooking area.
5. With the grill on low heat, cook with the lid down for 55 to 60 minutes or until done. Do not use Olive Oil or salt and pepper if using marinade

SMOKED BAKED HAM:
You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.

Glaze

• 1 cup of Light Brown Sugar, firmly packed
• 1/2 cup Orange Juice
• 1/2 cup Honey

Instructions:

1. Combine sugar, juice, and honey. Let the glaze sit for at least 4 hours.
2. Remove the rind and score fat diagonally to give a diamond effect.
3. Insert a whole clove into the center of every diamond.
4. Place ham with fat side up in the center of the cooking grate. Close lid.
5. About 9 minutes per pound is suggested for fully cooked hams. Smoked or cured ham, which is not fully cooked, should be cooked to an internal temperature of 160°F.
6. Baste with ham glaze 3 or 4 times during the last 30 minutes of cooking time.
7. Garnish with pineapple rings about 15 minutes before ethe nd of cooking time.

SMOKED TURKEY

Instructions:

1. Empty the cavity rinse and pat dry with a paper towel.
2. Tuck wing tips under the back and tie the legs together.
3. Place in the center of the cooking grate directly above the foil drip pan of water.
4. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion.
5. Use a meat thermometer for best results (190°F internal).

SMOKED VENISON WITH BACON

Venison Marinade

1. 1 cup Balsamic or Red Wine Vinegar
2. 1 cup Olive Oil
3. 2 oz. Worcestershire
4. ½ oz. Tabasco
5. 2 Tbsp. Seasoning Salt
6. 1-2 Chopped Jalapeños
7. 3 oz. Soy Sauce

Bacon Marinade

• 2 oz. Red Wine Vinegar
• 2 oz. Worcestershire 4 dashes Tabasco

Instr uctions:

1. Place leg of venison in a container and marinate for 2-4 days, turning daily.
2. Leave bacon to marinate overnight.
3. Remove the leg from the refrigerator at least an hour before cooking.
4. Season generously with seasoned salt and coarse ground black pepper.
5. Wrap 1 lb. bacon over the top of the leg, and smoke for 20- 25 minutes per pound, or until tender.
6. Do not overcook.

Marinades

CHICKEN MARINADE

Ingredients:

• ½ Cup Soy Sauce
• ¼ Cup Olive Oil
• ¼ Cup Red Wine Vinegar
• 1 Tsp Oregano
• ½ Tsp Sweet Basil
• ½ Tsp Garlic Powder with Parsley
• ¼ Tsp Pepper

Instructions:

1. Pour over chicken pieces into a non-metal dish
2. Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while cooking.

MEAT MARINADE:
(For steaks, chops, and burgers) Ingredients:

• ¼ Cup Soy Sauce
• 2 Large Onions
• 2 Garlic Cloves, crushed
• 2 Tsp Salt
• 2 Tsp Paprika
• 1 Tsp Fresh Ground Pepper

Instructions:

1. Combine ingredients in an electric blender, cover, and process at high speed for 1 minute or until the mixture is very smooth.
2. Allow meat to stand in marinade at room temperature for 2 hours or refrigerate for up to 24 hours in a covered dish.
3. Bring meat to room temperature before cooking.

SHISH KABOB MARINADE

Ingredients:

• 1 Cup Soy Sauce
• ½ Cup Brown Sugar
• ½ Cup White Vinegar
• ½ Cup Pineapple Juice
• 2 Tsp Salt
• ½ Tsp Garlic Powder

Instructions:

1. Mix all ingredients.
2. Marinate beef in a mixture for a minimum of 4 hours.

FAVORITE ACCESSORIES
FOR THE FULL LINE OF ACCESSORIES VISIT CHARGRILLER.COM

• Custom Fit Cover
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• Quick Release Chimney Starter
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• Charcoal Basket
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• Folding Probe Thermometer Stainless steel
  fast-read probe accurately measures temperature Easily switch from °F to °C Auto ON/OFF feature for extended battery life Model #6304

• Char-Griller® Trucker Hat
  Cotton-poly blended front Nylon mesh back Adjustable snapback closure One Size Fits Most Model #70100

• Original All-Purpose BBQ Rub
  Pairs well with all types of meat and fish Model #85501

P.O. Box 30864 Sea Island, GA 31561 1-912-638-4724 www.CharGriller.com Service@CharGriller.com

References

• Char-Griller BBQ Grills and Smokers
• Char-Griller BBQ Grills and Smokers
• P65Warnings.ca.gov

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