ROYAL OAK OAK 90130 Charcoal Grill Installation Guide

ROYAL OAK OAK 90130 Charcoal Grill

Product Information

Specifications

• Model: ROYAL OAK 90130
• Product Code: 230-901-030
• Grill Type: Charcoal
• For Outdoor Use Only

Product Usage Instructions

Assembly Instructions
Before assembling the grill, carefully read all safety warnings and instructions in the manual. Ensure you have a Phillips head screwdriver and two adjustable wrenches or pliers for assembly. Assemble the grill on a non- abrasive surface, with the top panel facing up. Consider using the bottom of the corrugated box as an assembly pad.

Lighting a Fire
Use caution when lighting the grill. Do not use gasoline or other flammable liquids to light the charcoal. Avoid creating a grease fire by keeping the grill clean and free of excess grease buildup.

Grill Usage and Operation
Follow the manufacturer’s guidelines for using the grill. Monitor the grill while in use and avoid leaving it unattended.

Ash Disposal and Clean Up
Wait for the grill to cool down before disposing of ash. Carefully remove and dispose of ash in a safe manner to prevent fire hazards.

Frequently Asked Questions (FAQ)

• Q: Can I use this grill indoors?
  A: No, this grill is designed for outdoor use only.

• Q: What should I do if I encounter missing parts?
  A: In case of missing parts, contact Customer Service at 1-800-505-8319 or visit the website for assistance.

• Q: How should I clean the grill?
  A: Clean the grill after each use by removing ash and debris. Refer to the manual for specific cleaning instructions.

SAFETY WARNINGS

Before assembling or using your new ROYAL OAK CHARCOAL GRILL — carefully read the instruction manual and all safety warnings! Failure to follow safety warnings could result in death, serious bodily injury, and/or property loss. Please read all instructions carefully before assembly or use of this outdoor charcoal grill.

ASSEMBLY

• Check the box and make sure you have all parts listed. If you have parts missing or damaged, please contact Customer Service for assistance at 800-505-8319 M~F 8:30 to 5:30 pm EST or via web 24 hours a day www.americancustomerservice.com.
• Use caution during assembly or operation of grill.
• Use caution when reaching into or under grill.
• When moving or lifting grill, use caution to avoid back strains or injuries. (If necessary, use two people to move grill.)
• Do not attempt to operate the grill until it is fully assembled. Please properly dispose of all packaging materials.

PLACEMENT

• Outdoor Use Only. Place in a well ventilated area. Do not use the grill indoors or in an enclosed or non-ventilated area.
• Household Use Only. Do not operate this grill or use for any other purpose than its intended use.
• Never use grill on a wooden surface or other flammable surfaces. Use grill only on a hard, stable surface that can support the grill’s weight.
• Allow 10 feet of clearance between the grill and any combustible materials when the grill is in use: including, but not limited to, bushes, shrubs, trees, leaves, grass, wooden decks or fences, buildings, etc.
• Keep grill away from gasoline and/or other flammable liquids, flammable gases, flammable vapors, or areas where these may be present. Do not store or use grill in these areas.
• In windy conditions, place in an outdoor area that is sheltered from wind.
• Keep out of reach of children and pets.
• When moving or lifting grill, use caution to avoid back strains or injuries. If necessary, use two people to move grill.
• Lock casters before lighting to keep grill from shifting while in use. Do not try to move or reposition grill while it is in use or hot.

LIGHTING A FIRE

• WARNING! Do not use gasoline, kerosene, or alcohol to light charcoal. Using any of these products (or similar products) may result in a flare up, flash fire, or explosion. Severe bodily injury could result. If using lighter fluid to start fire, leave the roll top hood open until briquettes are ashed over and lighter fluid has burned completely off of the briquettes. Closing the hood too soon could cause fumes from the lighter fluid to accumulate inside the grill. This may result in a flare up or explosion when hood is opened.
• Do not add lighter fluid to warm or hot coals. A flash fire may result that could cause severe bodily injury.
• Do not add instant light charcoal briquettes to an existing fire. A flash fire may result that could cause severe bodily injury.
• Do not light grill without the slide out ash pan in place.
• WARNING! If your grill catches fire, use an ABC fire extinguisher to extinguish the fire. Never attempt to extinguish a grease fire with water or other liquids!

GRILL USAGE AND OPERATION

• WARNING! Grill is very hot during and after use. Do not touch grill surfaces with unprotected hands. Always wear insulated mitts when grill is in use.
• WARNING! Do not wear loose clothing when using grill or allow hair to come in contact with grill.
• WARNING! Do not attempt to move grill when in operation or hot.
• WARNING! Never allow children to play near this grill during operation. Never allow children to operate this grill.
• When in use, never leave grill unattended. Do not operate grill without the slide-out ash pan in place.
• Use caution when opening the charcoal pan access door. The charcoal pan access door handle may be hot – use insulated mitts. Follow additional instructions in the “ADDING ADDITIONAL CHARCOAL” section.
• Use caution when adjusting the charcoal pan — do not allow adjustable charcoal pan to fall uncontrolled to its lowest position.
• Roll top hood’s handle may be hot – use insulated mitts. Use caution when opening the stainless steel roll top hood – push back to its fully opened position. If the hood is left partially open, it may fall closed suddenly causing bodily injury.
• Do not lean on or place more than 15 pounds on the side shelves.
• WARNING! If your grill catches fire, use an ABC rated fire extinguisher to extinguish the fire. Never attempt to extinguish a grease fire with water or other liquids! When fresh air comes in contact with flame, a flare up can result. Use caution when opening roll top hood or charcoal pan access door. Maintain a safe distance from hot steam and flame.
• Close roll top hood and butterfly dampers to extinguish flames.
• To prolong grill finish and metal life, do not exceed a grill temperature of 400°F, and do not let burning charcoal or wood come in contact with the walls of the grill.

ASH DISPOSAL AND CLEAN UP

• To prolong the life of your charcoal grill, you should properly clean your grill after each use.
• Do not leave hot grill or hot coals and ashes unattended.
• Do not remove or empty slide out ash pan until coals and ashes have completely cooled.
• Using insulated mitts – after coals and ashes have completely cooled – remove slide out ash pan and empty ashes into a metal container. Douse with water before disposal. Keep container a safe distance from combustible materials.
• Wet the surfaces beneath and around the grill to extinguish any ashes or coals that may have fallen out of grill.
• To prevent excessive rust: clean grill after each use, apply a light coat of cooking oil, cover, and store in a dry place.

PART LIST

Read all safety warnings and assembly instructions carefully before assembling or operating your grill. Please inspect contents of box to make sure all parts are included and not damaged.
For missing parts or any query, please call Customer Service at 1-800-505-8319 M-F 8:30am-5:30pm EST or visit our website 24 hours a day at www.americancustomerservice.com.

(Proof of purchase may be required.)

ASSEMBLY INSTRUCTIONS

• Step 1 – Separate and identify all parts. You will need a Phillips head screwdriver and two adjustable wrenches, or a pair of pliers.

• Step 2 – Lay Part “1” (Top/Back Panel) on its back on a non-abrasive surface. The top panel should be pointing straight up. We recommend using the bottom of the corrugated box as an assembly pad.
  See Figure 8.1

• Step 3 – Attach Parts “2L & 2R” (Left & Right Panels) to Part “1” (Top/Back Panel) using four Part “C” screws and four Part “F” nuts. Do not tighten completely – finger-tight tension is sufficient. The side panel flanges go inside the flanges of the top/back panel, making a flush surface. Screws should be installed from the outside in (with the nuts positioned inside of the grill body). See Figure 8.2

• Step 4 – VERY IMPORTANT – (This step only) The screws are installed from the INSIDE OUT, with the nuts positioned outside the grill body.
  Attach Part “3” (Bottom Panel) to the bottom of Parts “2L & “2R using eight Part “C” screws and eight Part “2F” nuts. Do not tighten completely – finger- tight tension is sufficient. The bottom panel flanges go inside the side panels, making a flush surface. See Figure 8.3

• Step 5 – Lift partially assembled grill body into the upright position. Secure Part “1” (Top/Back Panel) to Parts “2L & 2R” (Side Panels) using ten Part “C” screws and ten Part “F” nuts. Do not tighten completely – finger-tight tension is sufficient.
  See Figure 8.4
  USING ADJUSTABLE WRENCH AND PHILIPS HEAD SCREWDRIVER, TIGHTEN ALL BOLTS SECURELY

• Step 6 – Identify Parts “6F & 6B” (Right Legs). These two parts have the “screw in” caster holes at the bottom. Part “6F” is the leg with the four notches for adjusting the charcoal pan handle and MUST be positioned at the front. Identify Parts “5F & 5B” (Left Legs). These are the legs WITHOUT the “screw in” caster holes.

• Step 7 – Lay the grill body back onto its back surface.

• Step 8 – Attach the legs 5F, 5B, 6F, 6B to the sides of the grill body using eight Part “A” screws, eight Part “G” washers, & eight Part “F” nuts.
  Note: ensure that bolt holes used for securing side tables are to inside. DO NOT tighten completely. Install screws from the outside in (with the nuts positioned inside of the grill body). See Figure 9.1

• Step 9 – Attach Part “9” (Bottom Storage Shelf) to the bottom of the legs using four Part “A” screws and four Part “F” nuts. Part “9” (Bottom Storage Shelf) must be positioned with the “pan” side facing down to prevent it from collecting water. See Figure 9.1

• Step 10 – Attach both Part “24” (Side Tables) using eight Part “B” screws and no nuts.
  See figure 9.2

• Step 11 – Screw two Part “22” (Locking Caster) into the caster holes at the bottom of Parts “6F & 6B” (Right Legs). See figure 9.2

• Step 12 – While grill is still on its back, completely tighten all exposed screws on the top panel and legs.
  CAUTION: Do not over tighten the screws on the legs.

• Step 13 – Carefully lift grill and rest on right side.
  ( Note: Two people are recommended)
  Locate Part “7” (wheel axle) and, Part “8” wheels. Remove hub caps from wheels by sliding axle into wheel and gently taping against hub cap until is pops off. Slide Wheel Axle (Part “7”) through the holes at the bottom of Parts “5F & 5B” (Left Legs).

• Step 14 – Slide one Part “8” (Wheel) onto Part “7” (Wheel Axle) with hub cap to outside of grill. Secure completely with one Part “E” (Wheel Nut).
  Note: Use a pair of pliers to hold Part “7” secure while tightening the Wheel Nut. It is advisable to use a piece of cloth or rubber inside the jaws of the pliers to prevent scratching the axle. See figure 9.3

• Step 15 – Attach Part “8a” (Plastic Hub Caps) by pushing them onto to the wheel hubs, therefore covering the Wheel Nuts on each wheel. See figure 9.3

• Step 16 – Locate Part “16” (Adjustable Assembly, pre-assembly), and Part “15” (Charcoal Pan) Lay out parts as shown in figure 10.1a

• Step 17 – Locate Part “16” (Adjustable Assembly, pre-assembly), dismantle “B” & “F” from tabs, then place Part “15” (Charcoal Pan) inside the TABS of Part “16”. Attach TABS of Part “16” to Part “15” using two Part “B” screws and two Part “F” nuts.
  NOTE: Part “15” should be placed well so that the pan acts as a “basket” or “bowl”. See figure 10.1b

• Step 18 – Insert the assembled adjustable charcoal pan (Parts “15 & 16”) into grill body.
  NOTE: The handle rod should penetrate the grill body via the hole on the right side.
  Attach charcoal pan brackets to grill body using four Part “B” screws and four Part “F” nuts. Screws should be installed from the outside of grill body, with nuts positioned inside the grill body. Finger tighten until all 4 screws are in place, then secure tightly. See figure 10.2

• Step 19 – Attach all four Part “21” (Butterfly Dampers) to the back and sides of the grill using four Part “D” (M5x12) screws and four Part “H” (M5 Wing Nuts).
  NOTE: Screws should be installed from the outside in with the wing nuts positioned INSIDE the grill body. Hand-tighten. See Figure 11.1

• Step 20 – Attach Part “17” (Adjustment Handle) to the handle rod portion of Part “16” (Adjustable Assembly) that should be protruding from the grill body. Use Part “I” (Cotter Pin) and Part “J” (Non-threaded Bolt) to complete the assembly.
  NOTE: The handle grip of Part “17” should face to the right. See Figure 11.2

• Step 21 – Attach Part “20” (Heat Indicator) using the nuts provided with indicator to Part “4” (Front Panel) See Figure 11.3

• Step 22 – Attach Part “4” (Front Panel) to the grill side panels using six Part “C” screws and six Part “F” nuts.
  ( NOTE: The side panel flanges go behind the front panels to make a flush surface.) The screws should be installed from the outside in (with the nuts positioned inside the grill body). Tighten securely. See figure 11.4

• Step 23 – Disassemble the door handle assembly containing Parts “12, 13, & 14”. Attach Part “12” (Door Handle w/screw) to Part “4” (Front Panel w/door) using the attached nut, (G) washer, Part “14” (Door Handle Support), and Part “13” (Door Latch) as shown. The latch should be with the face “up” when installing. Tighten securely.
  See figure 12.1

• Step 24 – Attach Part “11” (Ash Pan Handle) to Part “10” (Slide-Out Ash Pan) using the attached screws. See figure 12.2

• Step 25 – Raise Part “15” (Charcoal Pan) to its highest position using Part “17” (Adjustable Handle).
  NOTE: Always perform this step before removing or installing Part “10” (Ash Pan). Slide Ash Pan into the opening at the bottom of the grill. See figure 12.3

• Step 26 – Attach Part “19” (Hood Handle) to Part “18” (Stainless Steel Roll Top Hood) using the screws (included with handle) and two Part “M” (Insulating Washers). The washers go between the hood handle and the outside of the hood.
  See figure 12.4

• Step 27 – Install Part “18” (Stainless Steel Roll Top Hood) making sure that the TOP FLANGE of the hood is inside the body of the grill when the hood is closed. Insert one Part “K” screw to align holes. Hold the screw in place while opening the hood and attach one Part “L” nut. Repeat steps for other side. See figure 12.5

• Step 28 – Insert three Parts “23” (Porcelain-Coated Cooking Grates). See figure 13.1

• Step 29 – Insert four Parts “25” (S HOOK) on left side shelf. See figure 14.0

Fully assembled grill

Care and Use of your

CLEANING ASH FROM THE GRILL
It is imperative that you clean out the ashes from your ROYAL OAK CHARCOAL GRILL after the grill and the ashes have completely cooled and before moisture can combine with the ash. Ash and moisture can create lye, which is very acidic, and can cause rusting. (FYI — lye soap was made from the lye leached out of ashes by pouring water through them.)

CLEANING OF COOKING GRATES
It is much easier to keep the porcelain-coated cooking grates clean if they are brushed just after cooking, while the coals are still hot. After brushing, allow the grates (as well as the grill itself) to cool.

GRILL TOUCH UP
Over time, rusting may occur on your grill. Surface rust can be removed with a wire brush. After removing rust, use a “high temperature” black paint to protect cleaned areas from further rusting. Please follow the paint manufacturer’s directions.

LIGHTING AND CONTROLLING THE FIRE
To light your grill:

• First, open the stainless steel hood of your ROYAL OAK CHARCOAL GRILL, as well as all of the butterfly dampers.

• Remove the cooking grates and raise the adjustable charcoal pan to its highest setting.

• Pour 4-5 pounds of charcoal briquettes or 2-3 pounds of natural wood lump charcoal into the pan and make a pile. Do not put more than 8 pounds of charcoal briquettes or 4 pounds of lump charcoal into the pan.

• Lower the adjustable charcoal pan to its lowest setting.

• If you choose to use lighter fluid, please follow all manufacturers’ directions to avoid injury.
  Allow the charcoal enough time to completely ash over before beginning to cook so that the lighter fluid has enough time to burn off. (Note: Starting to cook too soon can leave your food tasting like lighter fluid.)

• After ash-over is complete, use long-handled tongs to spread the charcoal into a single layer on the pan. Chimney starters, electric starters, or other types of fire starters may be used instead of lighter fluid to light the fire, but please use only according to the manufacturer’s instructions. Never use instant light charcoal or charcoal lighter fluid with any of these other starting methods.

Please allow enough time for the grill to heat up before attempting to cook. You cannot cook properly when the grill is cold, nor can you nurse a fire to life while busy with the food. Once the fire is burning well, it is easy to keep it going with very little attention.
Rising heat will move up and out of the grill, pulling in cooler air behind it, providing oxygen for the fire. Your ROYAL OAK CHARCOAL GRILL has four butterfly dampers which control the airflow and allows you to fine tune the cooking temperature. After the fire is established and the grill reaches the desired cooking temperature, the butterfly dampers can be left completely open, providing maximum airflow for a higher cooking temperature or closed, as needed, to decrease airflow for a lower temperature. Use the color-coded heat indicator to monitor the grill temperature. Opening the upper damper fully on one side and fully opening the opposite lower damper (while closing the remaining dampers) will create convection current inside the grill when the hood is closed. This will allow for extended cooking times when barbecuing. The adjustable charcoal pan can also be used to control the temperature. Raise it to its highest setting for quick searing and lower it to its lowest setting for slow cooking.

ADDING ADDITIONAL CHARCOAL
To achieve the extended cooking times needed for barbecuing or slow smoking, additional charcoal can be added through the charcoal pan access door.
WARNING: Use extreme caution when adding charcoal to avoid injury. Lower the adjustable charcoal pan to its lowest setting. Open the charcoal pan access door using an insulated grill mitt. (Handle will be very hot.) Using long-handled tongs, stoke the coals enough to allow excess ash to fall through the charcoal pan into the slide out ash pan below. Again, using insulated mitts and long handled tongs, add charcoal to the pan as needed and close the access door. Raise the adjustable charcoal pan to the desired level.

WARNING: Do not use lighter fluid or instant light charcoal when adding additional charcoal to an existing fire. This can be dangerous and will leave a fluid aftertaste on your food. Do not attempt to empty the ash pan of burning charcoal pieces or hot ash. Wait until the ashes and grill have completely cooled before emptying the grill.

COOKING METHODS

You can use your ROYAL OAK CHARCOAL GRILL to cook three different ways, depending on the type of food, and how you want to prepare it.

GRILLING
Grilling is cooking directly over the fire using direct heat. This method is the quickest and works well for foods that are tender before you cook them, including: steaks, beef or pork tenderloin, burgers, hot dogs, sausages, chicken, seafood, etc. Vegetables are also wonderful when grilled. Grilling uses very high temperatures that are over 325°F. When cooking at these temperatures, it is important to carefully watch your food to keep it from burning. Also, be prepared with a water spray bottle to put out any grease flare-ups that may occur when flipping burgers or steaks.

BARBECUING
Barbecuing uses indirect heat and smoke. This method takes a little longer, but can be used for nearly any kind of food you want to cook (including those above). Since barbecuing uses lower temperatures and longer cooking times, this method will work best for cuts of meat that need time to tenderize such as; ribs, brisket, pork shoulder, wild game, etc. Barbecuing is also a great way to prepare vegetables. This method uses temperatures from 225°F to 325°F. Try to maintain 275°F for optimal results. Use your imagination when barbecuing, as the possibilities are endless!

SLOW SMOKING
Slow smoking uses much lower temperatures and much longer cooking times. Slow smoking is actually a way to cure meats rather than cook them. Slow smoking is ideal for turkeys, chickens, beef briskets, cheese and sausage. This method uses temperatures that range from 140°F to 225°F. Most slow smoking recipes call for the use of saline brine that helps to preserve the meat and avoid bacterial contamination during the cooking process. Please use caution when slow cooking & smoking. Slow cooked and under cooked meats have higher risks of bacterial contamination associated with them.

USING CHARCOAL – WOOD

• CHARCOAL
  Your ROYAL OAK CHARCOAL GRILL is designed to burn either charcoal briquettes or natural wood lump charcoal. These two types of charcoal have different attributes. Briquettes typically provide longer burning times than lump charcoal. However, natural wood lump charcoal burns hotter than briquettes. Using the charcoal pan access door to add more charcoal makes both briquettes and lump easy and convenient for extended cooking times. SEE “ADDING ADDIITONAL CHARCOAL” SECTION.

• SMOKING WOODS
  Adding smoking woods to your ROYAL OAK CHARCOAL GRILL is an easy and effective way to create wonderful flavor combinations for all types of grilled, barbecued, or slow smoked foods. Wood chips are typically used for shorter cooking times, whereas wood chunks are better for longer cooking times. When choosing smoking woods, the rule of thumb is to use a fruited hardwood from a tree that bears a nut, fruit, or berry. The most popular and widely available smoking woods are hickory and mesquite. Hickory imparts a milder flavor while mesquite is more intense. Other common wood varieties are oak, apple, pecan, cherry, etc. It is important to never use pine, cedar, or kiln dried wood. Also, any smoking woods should be well cured since green wood still contains all the sap and moisture needed to keep the tree alive and will impart a super strong-tasting smoke that will turn your foods black. Also, when you try burning green wood, it is more difficult to reach a good temperature due to the moisture in the wood. Well-cured wood lights easily, maintains cooking temperature, and produces a great tasting smoke flavor that is not too strong. The amount of smoke flavor imparted to your food can be controlled by the type of wood you use and by the length of time the meat is smoked. Barbecuing typically adds more smoke flavor to food than grilling, due to the longer cooking times. You can also control the amount of smoke flavor by wrapping meats in aluminum foil for the last part of the cooking process. Cook meat for 1/2 to 2/3 of the total cooking time, or until it looks to be the perfect color. Then wrap the meat in foil and finish cooking the meat until done.

USING DRY RUBS, MARINADES, AND SAUCES

• DRY RUBS
  Dry rubs serve the purpose of adding flavor to your meat. They are used by mixing together spices and then rubbing them into the surface of the meat. Dry rubs eliminate the need for marinades, which can be messy and time-consuming. When barbecuing with a dry rub, the rub itself permeates the meat during the cooking process.

• MARINADES
  There are two schools of thought on marinades. One says that marinades tenderize an otherwise tough cut of meat, and also flavor it. The other school says that the barbecuing process itself will tenderize a tougher cut of meat, so a marinade is unnecessary except to further flavor the meat. Whatever your reason for using a marinade, it is the best way to get certain liquid flavors into meats that might otherwise be difficult, such as: beer, fruit juices, soy sauce, etc… A plastic bag makes marinating easy. Place the meat in the plastic bag, pour in the marinade, and seal. Always marinate meats in the refrigerator, never at room temperature. Remove the food from the plastic bag before grilling.

• SAUCES
  Nowhere in cooking is there more variety and individuality than in the sauces. While dry rubs influence the flavor of meat before and during the cooking process, the sauce is the final completion of the flavoring process and the final statement of your own individuality as a barbecue chef! Experiment with different sauces to see what best suits your taste. For example, you may find that a robust sauce that goes well with pork will overwhelm seafood (and vice versa). If you desire to baste your meat while it cooks, avoid sauces with tomato or sugar, since they burn easily. Also, you might try adding the sauce during the last ten minutes of cooking to avoid burning.

Limited Warranty

For ninety days from the date of purchase, Royal Oak Sales Inc. warrants the grill against defects due to workmanship or materials to the original purchaser. Royal Oak’s obligations are limited to the following:

• This warranty does not cover grills that have been altered or damaged due to normal wear, rust, abuse, improper maintenance, improper use, or modifications to the product. Repair labor is not covered.
• This warranty does not cover surface scratches or heat damage to the finish which is considered normal wear.
• All warranty claims apply only to the original purchaser and require a proof of purchase verifying date of purchase.
• All parts that meet the warranty requirements will be shipped at no-charge via the discretion of the customer service department.
• Do not return parts without first obtaining return authorization from our customer service department.

Except as above stated, Royal Oak Sales Inc. makes no other express warranty.

This warranty may give you specific legal rights that vary by state.

References

• americancustomerservice.com
• Repair Your Grill: Shop Replacement Parts for 24,880 Models
• Royal Oak Grill Parts - Select From 12 Models

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