Char-Griller 2130 Blazer Charcoal Grill in Black 2130 Owner’s Manual
- June 13, 2024
- Char-Griller
Table of Contents
2130 Blazer Charcoal Grill in Black 2130
Product Information: Product Name: BLAZERTM Model
Number: 2130 Warranty: 5 years from the date of purchase for rust
through/burn through for the grill hood and bottom (excluding
removable Ash Pan). 1 year from the date of purchase for Ash Pan
and Defective Parts. Product Usage: 1. Assemble
the grill according to the Assembly Instructions provided in
section B-1 of the user manual. 2. Ensure that the grill is
properly installed and maintained before use. Failure to do so may
result in serious bodily injury and/or property damage. 3. Read all
safety warnings and instructions carefully before operating the
grill. 4. Register your grill by calling Customer Service at
1-912-638-4724 or emailing them at
Service@CharGriller.com.
Registration provides important protections, activates your
warranty, and gives you exclusive access to product developments,
updates, and recipes. 5. Document your grill’s model number, serial
number, and keep a copy of the original sales receipt for warranty
registration. 6. For charcoal/pellet/kamado grills, the warranty
covers the grill hood and bottom (excluding removable Ash Pan) for
5 years from the date of purchase for rust through/burn through.
The Ash Pan and Defective Parts are covered for 1 year from the
date of purchase. 7. For gas grills, the warranty covers the grill
hood (top half) and main burner tubes (excluding Side Burner) for 5
years from the date of purchase for rust through/burn through. The
grill body (bottom half), Side Burner, and Defective Parts are
covered for 1 year from the date of purchase. 8. For dual fuel
grills (gas & charcoal), the warranty covers the charcoal grill
hood and bottom, gas grill hood (top half), and main burner tubes
(excluding Ash Pan and Side Burner) for 5 years from the date of
purchase for rust through/burn through. The Ash Pan, Defective
Parts, gas grill body (bottom half), and Side Burner are covered
for 1 year from the date of purchase. 9. Parts, Accessories, and
Grill Covers are covered for 1 year from the date of purchase for
seam tears only (covers). Surface rust, paint, heat damage,
incorrect parts ordered by the customer, 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,
and fading grill cover are excluded under all warranties. 10.
Surface issues such as scratches, dents, corrosion or discoloration
caused by heat, abrasive and chemical cleaners, surface rust, or
discoloration of steel surfaces are not covered under these
warranties. Please follow the safety warnings and usage
instructions provided in this manual to ensure safe and proper
operation of your BLAZERTM grill. For any further questions or
assistance, please contact Customer Service at
1-912-638-4724 or
email them at Service@CharGriller.com.
OWNER’S MANUAL
BLAZERTM
Model #2130
Keep your receipt with this manual for Warranty.
CUSTOMER SERVICE 1-912-638-4724
Service@CharGriller.com
OM 2130 E A.1
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.
TABLE OF CONTENTS
Safety Warnings & Warranty…………………………. A-1 Assembly Instructions ……………………………….
B-1 Product Usage ………………………………………….. C-1 Recipes …………………………………………………….. D-1
Accessories ………………………………………………. E-1
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
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 grill
at all times.
· Do not use grill in high winds.
· Use caution when moving 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 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 grill when it is in use or when it contains hot coals or ashes.
· Do not use 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 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.
ADVERTENCIA: LOS COMBUSTIBLES USADOS EN EQUIPOS PARA QUEMAR MADERA O CARBÓN,
ASÍ COMO LOS PRODUCTOS DE TAL COMBUSTIÓN, PUEDEN EXPONERTE A SUSTANCIAS
QUÍMICAS, ENTRE ELLAS EL NEGRO DE HUMO Y EL MONÓXIDO DE CARBONO, QUE EL ESTADO
DE CALIFORNIA RECONOCE COMO CAUSA, RESPECTIVAMENTE, DE CÁNCER Y DE
MALFORMACIONES CONGÉNITAS Y OTROS DAÑOS AL SISTEMA REPRODUCTOR. Para más
información, visite www.P65Warnings.ca.gov
A-1
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 grill. Doing so will greatly reduce the life
of the grill. · Always wear grill gloves to protect 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 air flow to protect hands from burns.
· Do not alter this grill in any manner. · When opening lid, make sure it is
pushed all the way back so it rests against the lid support
brackets. Use extreme caution as hood could fall back to a closed position and
cause bodily injury. · Close lid and all dampers to help suffocate flame. ·
Always hold an open lid from the handle to prevent it from closing
unexpectedly. · Never leave coals and ashes unattended. Before grill can be
left unattended, coals and ashes must
be removed. Use caution to protect yourself and property. · Carefully place
remaining coals and ashes in a noncombustible metal container and saturate
completely with water. Allow coals and water to remain in a metal container
for 24 hours prior to disposing. · 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, 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 at
all times. Maintain and check your fire extinguisher regularly.
THESE WARNINGS ALSO APPLY TO THE SIDE FIRE BOX.
A-2
*** STOP! CALL
FIRST! ***
Do NOT Return Product to Store.
This grill has been made according to the highest of 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 your 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:
(Serial number is located on the back of the griddle body or on the leg.)
(SERIAL #)
(example)
A-3
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 912-638-4724 OR
SERVICE@CHARGRILLER.COM.
Charcoal / Pellet / Kamado Grills
Grill – Hood AND Bottom (excludes removable Ash Pan)
5 years from 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)
Grill Body (BOTTOM half) AND Side Burner AND Defective Parts
5 years from date of purchase for rust through / burn through
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)
Ash Pan AND Defective Parts AND Gas Grill Body (BOTTOM half) AND Side Burner
5 years from date of purchase for rust through / burn through
1 year from date of purchase
Parts, Accessories, and Grill Covers
1 year from 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 in accordance with local codes of service of 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.
A-4
ASSEMBLY INSTRUCTIONS
29
30
31
32
1
2
3
28
26 4
27
24 25
23 23
5
22 6
21
7
19 K
8
14
15
14
12 13
18
17
16
12
L
10
L
9
B-1
B-2
Item 1 2 3 4 5 6 7 8 9 10
L
12 13 14 15 16 17 18 19
K
21 22 23 24 25 26
27
28
29
30 31 32
PARTS LIST
QTY 1 1 1 1 1 1 1 1 1 1
2
2 1 2 1 1 2 1 1
3
1 1 2 1 4 2
1
1
1
1 1 1
Part Name SMOKESTACK GRILL HOOD LOGO PLATE WARMING RACK GRILL BODY DAMPER
CIRCLE SIDE FIRE BOX BLANK COVER REAR SHORT LEG FRONT SHORT LEG AXLE ROD HUB
CAPS (INCLUDED IN HARDWARE PACK) WHEELS GREASE CUP HOLDER FRONT SHELF BRACKET
FRONT SHELF
BOTTOM SHELF LEG CAP FRONT LONG LEG REAR LONG LEG UTENSIL HOOKS (INCLUDED IN
HARDWARE PACK) METAL SIDE SHELF ASHPAN & CHARCOAL TRAY ADJUSTABLE CHARCOAL
TRAY HANGERS GRATE LIFTER COOKING GRATES HOOD HANDLE BEZELS HOOD HANDLE
(HARDWARE ATTACHED) THERMOMETER BEZEL THERMOMETER (HARDWARE ATTACHED)
SMOKESTACK DAMPER SMOKESTACK SPRING AKORN NUT
HARDWARE NEEDED
Assembly: Requires 2 people. Tools Needed: Hammer, Phillips Head Screwdriver,
Pliers, and a 7/16″ Nut Driver.
NOTE: DO NOT tighten any bolts unless 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: 45 minutes
Part No.
Description
A
SHOULDER BOLT, 5/16 – 18
B
HEX BOLT 1/4 – 20 X 1/2″
C
HEX BOLT 1/4 – 20 X 3/4″
D
HEX BOLT 1/4 – 20 X 2″
E
FLANGE HEX NUT 1/4 – 20
F
LOCK WASHER 1/4″
G
FLAT WASHER 1/4″
H
FLAT WASHER 2/5″
I
HAIR COTTER PIN 1″
J
HAIR COTTER PIN 1.5″
K
UTENSIL HOOKS
L
HUB CAPS
Hardware Pack: #551159
Photo
QTY 2 28 3 2 11 13 2 2 2 2 3 2
B-3
STEP 1 B x6
F x6
B 17
F
B
B
19
F
F
5
B 8
F
STEP 2 B x6
F x6 17 18
B-4
B
F B
B F
F B
9 F
STEP 3 B x4
B B
16
B B
B-5
STEP 4 J x2
H x2
L x2
J
12
L H
J
L H 12
ALTERNATIVE VIEW
B-6
10 12
J
H L
STEP 5 A x2
I x2
2
A
I
I
A I
A
B-7
STEP 6 29 28
STEP 7
27 26
B-8
STEP 8 B x2
E x2
B
30 32
31 1
REVERSE VIEW
30 1 E
B-9
STEP 9 B x4
B B
21
B-10
STEP 10A B x2
E x2
15
B
B
E E
STEP 10B B x4
E x2
15 EE
B
B 14
14 BB
B-11
STEP 11A C x2
D x2
E x4
D C
E E
D
4
E
C
ALTERNATIVE VIEW
E E
D C
B-12
STEP 11B
4
4
4
B-13
STEP 12 C x1
E x1
G x2
F x1
STEP 13 23
B-14
6 EG
F 7
C G
23 23
22
STEP 14 K x3 25
K 13
STEP 15 To ensure sturdy assembly, tighten all NUTS and BOLTS.
13
Installed view of the Grease Cup Holder.
FULLY ASSEMBLED
GET STARTED
WITH THIS GRILLING
GUIDE!
B-15
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 3 ft. from any wall or surface. Maintain 10 ft. of
clearance to objects that can catch fire or sources of ignition such as pilot
lights on water heaters, live electrical appliances, etc. It is important that
the ventilation openings of the grill are not obstructed.
The grill must be used on a level, stable surface. The grill should be
protected from direct wind drafts and protected from any trickling water (i.e.
rain or water from gutters). Do not move the grill while hot, and do not leave
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.
NO OVERHEAD
36 INCHES
(90 CM)
O B
S
T
R
U
C
TI
O
N
CAUTION
HOT
DO NOT MOVE
C-1
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 to side 2. Fill your charcoal
chimney ¾ of the way full with
briquettes or lump charcoal 3. Set fire starter on 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 coals on top of 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 to side 2. Pour approximately 3lbs
(approx. 50-60 briquettes)
of charcoal directly on to your charcoal grate and stack together in a pile 3.
Insert fire 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 in color, 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, chacoal grate, or adjusting
coals.
C-2
Controlling Temperature
Controlling the temperature of your grill is all about controlling the air
flow 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
GRILL 300°-450°F
SEAR 450°-500°F
· Start with dampers 1/4 or less · Control airflow as needed,
of the way open and adjust as by adjusting dampers from
needed during cook
1/3-2/3 of the way open
· For best results, start with · For best results, start with
up to 2 lbs. of charcoal (30-40 up to 2 lbs. of charcoal
Briquettes) and/or wood fuel
(30-40 Briquettes)
· Adjust the charcoal grate to its lowest setting or farthest from the cooking grates
· Place coals on one half of the charcoal grate adjust charcoal grate level to the middle
· For maximum airflow, both dampers should be open all the way 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
C-3
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.
STEP 1 LIGHTLY COAT WITH OIL
STEP 2 HEAT UP GRILL
STEP 3 RE-APPLY OIL TO GRATES 5X
1. Char-Griller® grills come pre-coated with vegetable oil. If this is the
first time seasoning your grill, move
on to Step 2
2. If re-seasoning your grill, lightly coat ALL interior surfaces (including
grates and inside of barrel) of your grill with flaxseed or other vegetable
oil
1. Following the instructions for lighting your charcoal (page C-2) and
controlling the temperature (page C-6), bring your grill to approximately
450°F
2. Once at temperature, allow grill surfaces to season for 20 minutes
1. After 20 minutes, open your grill and carefully remove your grill grates
with a grate lifter
2. Using a brush, re-coat both sides of your grates with flaxseed or other
vegetable oil and return to your grill
3. Close lid and allow surfaces to season for 20 minutes
4. Repeat this process up to five times (Add more charcoal to maintain
temperature as needed)
5. 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.
C-4
Grilling Styles
Your Char-Griller® grill can be used to smoke, grill or sear your food. By
using temperature zones, charcoal and wood flavor, 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 set up 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.
GRILL (Direct Heat) – 300°-450°F Up to 2 lbs. Charcoal (30-40 Briquettes) Chacoal Grate adjusted to medium setting
Indirect Heat
Direct Heat
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 charcoal grate to 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 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 3-4 minutes and then bring to
desired internal temperature.
5. NOTE: Always sear with the grill lid open to prevent damage to exterior
finish.
SEAR (HI-TEMP DIRECT HEAT) – 450°-500°F Up to 3 lbs. Charcoal (50-60
Briquettes)
Chacoal Grate adjusted to highest setting or close to the cooking grates
Direct Heat
6. NOTE: Wood chips, chunks or split logs may
be used in addition to charcoal to add smoke
flavor as desired.
C-5
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 charcoal grate to 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 desired temperature, you may begin to cook
5. Keep food over cool side of grill to cook with indirect heat over the
duration of the cook
SMOKE (INDIRECT HEAT) Up to 2 lbs. Charcoal (30-40 Briquettes) Chacoal Grate
adjusted to lowest setting or
farthest from the cooking grates
Cool Zone
Water Pan (optional)
6. NOTE: Opening the smoking chamber will extend cooking time.
OFFSET SMOKE (INDIRECT HEAT) – 150-250°F Up to 2 lbs. Charcoal (30-40 Briquettes) and or wood fuel in the side fire box
Drip Pan (optional)
Water Pan (optional)
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 fire box
2. Add wood chips, chunks, split logs or pellets as desired to add smoke
flavor
C-6
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 cooking time.
Care & Maintenance
In order 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
CLEAN UP
COVER 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
· Wait until the fire is
· Extend the life of your grill by
completely extinguished and
using a Char-Griller® custom
the grill is cool to the touch
fit grill cover to protect it from
before emptying the ashes
the elements
· Remove grates from grill with · Weather resistant polyester
grate lifter
material protects against
· Remove ash pan from grill
birds, dust, wind, rain and snow
· 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 with water to ensure there are
no lit coals, then you can dispose of the ashes
ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE 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.
C-7
General Grilling Tips & Warnings
Control heat with amount and type of fuel, dual dampers, and adjustable fire
grate. Adjust fire grate one end at a time. Wood burns hotter than charcoal.
More airflow helps generate more heat.
Additional charcoal and/or smoking woods may be added while cook is in
progress. Wear gloves and apron when operating your grill.
Only use natural hardwoods intend 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 more than 4
hours or when you can’t hear the water simmering. Add water by moving meat
over and pouring water through cooking grates into water pan.
To reduce flare-ups, cook with hood in the down position.
When cooking with charcoal, leave the grill hood open during the initial start
up and until 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 grill too long between uses will absorb moisture and will cause
rust. Be sure to empty ash after grill has cooled. Uncoated steel and cast-
iron will rust when not properly cared for.
On the EXTERIOR PAINT, remove rust with wire brush and touch up with a high
heat paint, available at most hardware/auto stores. Rustoleum® #241169 is the
best color match.
Heat gauge may retain moisture, which will steam out during cooking. Gauge can
be removed and calibrated in 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 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
afterwards, 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.
C-8
Cooking Guidelines
BEEF
SKIRT STEAK, MEDIUM
1-INCH THICK
HOT DOG
4 OUNCES
STEAK, MEDIUM
1-INCH THICK – FILET MIGNON, RIBEYE, NEW YORK STRIP & PORTERHOUSE
BURGER
3/4 – INCH THICK
HANGER STEAK, MEDIUM
1-INCH THICK
HEAT TYPE
HEAT LEVEL
AVG. COOKING TIME
4-6 MIN. 5-7 MIN. 6-8 MIN. 8-10 MIN. 8-10 MIN.
PORK
PORK CHOP, MEDIUM
1-INCH THICK
SAUSAGE
3-OUNCE LINK
PORK TENDERLOIN
1 POUND
PORK SHOULDER/BUTT
8 POUNDS
HEAT TYPE
HEAT LEVEL
AVG. COOKING TIME
8-10 MIN. 10-13 MIN. 15-20 MIN. 12 HOURS
APPROX. 90 MIN / LB.
CHICKEN HEAT TYPE
HEAT LEVEL
AVG. COOKING TIME
CHICKEN BREAST OR THIGH
4 OUNCES – BONELESS, SKINLESS
8-12 MIN.
CHICKEN THIGH OR LEG
3-6 OUNCES – BONE-IN
CHICKEN BREAST
10-12 OUNCES – BONE-IN
35-45 MIN. 35-45 MIN.
WHOLE CHICKEN*
8 POUNDS
3-5 HOURS
*BONE-IN CHICKEN SHOULD INITIALLY BE COOKED OR “BROWNED” OVER DIRECT HEAT FOR SEVERAL MINUTES BEFORE BEING TRANSFERRED TO INDIRECT HEAT.
SEAFOOD
SHRIMP
LARGE
SCALLOP
1 1/2 OUNCES
FISH, FILET
1-INCH THICK
FISH, WHOLE
1 POUND
HEAT TYPE
HEAT LEVEL
AVG. COOKING TIME
4-6 MIN. 4-6 MIN. 5-10 MIN. 15-20 MIN.
HEAT KEY
DIRECT HEAT INDIRECT HEAT
SMOKE
LOW HEAT 150°-250°F
MEDIUM HEAT 300°-450°F
HIGH HEAT 450°-550°F+
USDA SAFE MINIMAL INTERNAL TEMPS
FISH & SHELLFISH:
145°F
BEEF OR PORK STEAKS
OR CHOPS: 145°F
GROUND BEEF OR PORK:
160°F
CHICKEN:
165°F
Cook times outlined in this chart are general guidelines that may vary
depending or desired doneness, thickness, amount of each item being cooked,
grill or grilling style, ambient temperature and/or weather. Char-Griller®
recommends always using a cooking thermometer to gauge the internal
temperature of all meat products.
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RECIPES AT
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C-9
GRILLING RECIPES
· Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert
thermometer into the thickest part of the meat, not touching bone, and allow 1
to 1 1/2 minutes to register temperature.
· USDA Safe Minimal Temperature is 165°F for chicken / poultry. · USDA Safe
Minimal Temperature is 145°F for Beef, Pork, Veal & 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 grill, flip
once and cook to desired
internal temperature. About 4 to 6 minutes per side, let rest 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 nonmetal dish. 2. Let steak stand in marinade for no less than 4 hours
in 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.
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RECIPES AT
CHARGRILLER.COM
D-1
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 together in a bowl. Rub pork with olive oil and then season
liberally on both sides with 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 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 to stand in marinade for 1 or 2 hours at
room temperature before cooking, or let stand in covered dish in refrigerator
up to 24 hours.
Instructions:
1. Bring to room temperature before cooking. 2. Mix in chopped onions, green
peppers, salt, sear 3/4 inch
patties on each side. 3. Cook over medium heat with lid down to avoid flare-
ups. 4. Cook each side 3 to 7 minutes according to
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:
1.5 lbs Ground Beef 1/2 Packet of Dry French Onion Soup Mix 1/4 Cup of French
Dressing 2 Tbsp of Worcestershire 1/2 tsp of Salt 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 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 4
minutes on each side or until pink.
Cocktail sauce optional.
HOT DOGS
Instructions:
1. Grill with lid open for approximately 6 minutes. 2. Turn every few
minutes.
D-2
JALAPEÑO BACON
BLANKET POPPERS
Need and easy to make snack for this big game? These Jalapeno 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 basically 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 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 end and soak in cold salted water 1 hour before
grilling.
2. Grill 25 minutes turning several times.
D-3
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 grill for indirect grilling, or use Smokin’
StoneTM and add flavored wood chips/ chunks if desired
3. Let grill preheat to 275°F 4. Place wings on indirect heat side of 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 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 charcoal is lit, turn off gas burners and allow 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 it’s 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 half-way
through the cook and move to direct heat. Make sure internal temp is at least
165F before removing for the grill.
3. Pull the chicken and garnish with chopped cilantro and a squeeze of lime
over the top.
4. Serve and enjoy!
D-4
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 it’s 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 of time.
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 into the pork butt.
3. Fill the marinade injector with apple juice and inject into the top and
sides of the meat.
4. Spread a coating of mustard using a basting brush all over the pork butt.
5. Tip: This allows the rub to stick to the pork butt. 6. 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 or 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,
check 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 in a cooler or just set 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
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!
D-5
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, it ensures an even
smoke ring, and more tender meat.
Ingredients:
4 Racks of Ribs 2 Cups of Apple Cider, 2 Additional Cups in 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 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 grill bone side
down. 24. Brush ribs with your favorite BBQ sauce and cook for one hour at
225°F. 25. Remove and enjoy!
D-6
SMOKED MAC AND CHEESE
An all-time family favorite, this Smoked Mac & 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 All 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 a fruity hardwood like apple or cherry
in the Side Fire Box. Tip: If your grill does not ha ve 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 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 lid open and grill
on high or medium heat for several minutes. 4. Then place pieces on cooking
grate in indirect
cooking area. 5. With the grill on low heat, cook with 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 glaze sit for at least 4 hours.
2. Remove 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 center of 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
last 30 minutes of cooking time. 7. Garnish with pineapple rings about 15
minutes before end of cooking time.
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.
D-7
SMOKED TURKEY
Marinades
Instructions:
1. Empty cavity rinse and pat dry with paper towel. 2. Tuck wing tips under
the back and tie legs together. 3. Place in center of cooking grate directly
above 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
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 in non-metal dish 2. Cover and refrigerate
overnight, turning occasionally. Use
marinade to baste chicken while cooking.
1 cup Balsamic or Red Wine Vinegar 1 cup Olive Oil 2 oz. Worcestershire ½ oz.
Tabasco 2 Tbsp. Seasoning Salt 1-2 Chopped Jalapeños 3 oz. Soy Sauce
Bacon Marinade
2 oz. Red Wine Vinegar 2 oz. Worcestershire 4 dashes Tabasco
Instructions:
1. Place leg of venison in a container and marinate for 2-4 days, turning
daily.
2. Leave bacon to marinate overnight. 3. Remove leg from 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 20-
25 minutes per pound, or until tender. 6. Do not overcook.
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 1 minute or until mixture is very smooth.
2. Allow meat to stand in marinade at room temperature for 2 hours or
refrigerate up to 24 hours in a covered dish.
3. Bring meat to room temperature before cooking.
SHISH KABOB MARINADE
Ingredients:
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RECIPES AT
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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 together. 2. Marinate beef in mixture a minimum of 4
hours.
D-8
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Custom Fit Cover Weather Resistant Protects Grill Finish
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Quick Release Chimney Starter E-Z starter with patened Trigger release ABS
handle with heat shield Zinc coated galvanized steel Makes starting charcoal
grill fast and easy
Model #19586
Charcoal Basket Confines Coals to One Side for Smoking Indirect Cooking
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snapback closure One Size Fits Most
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Model #85501
E-1
P.O. Box 30864 Sea Island, GA 31561
912-638-4724 www.CharGriller.com
Service@CharGriller.com
References
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>