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ASSEMBLY INSTRUCTIONS
PREPARATION FOR ASSEMBLY: Note: This Grill is pre-assembled. Unhook Bungee,
Unlock Hood Latch. Remove Cooking Grid and Owner's Manual from grill. Make sure there
are no loose parts before discarding any packing materials. Note: Before using your grill,
read the instructions in this Owner’s Manual. For easier set-up and assembly, follow
instructions of each step in the order they are written as you look at the illustrations.
To reduce the risk of a cut, pinching or other bodily injury:
· Wear protective gloves when handling parts or cleaning parts
that could have sharp edges.
· Be careful while folding and unfolding the Grill Legs.
Hood Latch
STEP 1) Lock Hood and
Bowl with the Hood Latch.
STEP 2) Lay the Grill on its
side in the grass or a soft area.
Leg
Crossrod
STEP 3) Swing Pivot
Latch away from the
Leg Crossrod.
STEP 4) Swing
Legs out.
STEP 6) Reach for
the Bowl Handle
underneath.
Rotate Grill upward
until Grill is upright
on floor.
Bottom Bowl
Bracket
STEP 5) Grasp the Fixed Leg. Push it toward the
Bottom Bowl Bracket and Safety Latch allowing
the Fixed Leg Hook to engage all the way.
Fixed Leg
Hook
STEP 1. Open the Hood and all the Vents. Remove the Cooking Grid.
Make sure the Fire Grate/Ash Pan is in place. Place about three pounds
of charcoal (45-48 briquettes) on the Fire Grate/Ash Pan. Make a pyramid
shaped stack near the front of the grill.
Use a high quality hardwood charcoal to make sure you get a good fire.
Charcoal briquettes made from maple, oak, birch or elm woods will burn
clean with very little smoke and without unpleasant odors.
STEP 2. For regular charcoal or wood, apply the lighter fluid, following
the container instructions. Let the lighter fluid soak in for approximately
one minute. You may use an electric fire starter; however just leave off
the lighter fluid and follow manufacturer's instructions on the container.
For instant light briquettes, DO NOT use lighter fluid, an electric fire
starter, solid or chimney starters.
STEP 3. Carefully light the charcoal and let it burn for about 30 minutes
or until it is covered with a light gray ash.
STEP 4. Using long-handled tongs and barbecue mitts, spread the char-
coal out over the Fire Grate/Ash Pan. Leave about one-half inch of space
between each piece of charcoal. This will help to avoid flare-up from the
meat drippings and produce more even heat for grilling.
STEP 5. FOR INDIRECT COOKING... such as roasting large pieces of
meat on the Grid, use or make a pan about an inch larger all around than
the piece of meat to catch the drippings. Put the pan directly under the
meat and surround it with charcoal. Most indirect cooking takes a long
time.
OPERATING AND MAINTAINING YOUR CHARCOAL GRILL
STARTING A FIRE
FOR GRILLING
1) Cooking on the Grids: Use barbecue mitts for handling the
Cooking Grid. For SLOWER cooking, shift the Cooking Grid
toward the rear and into the upper Grid Bracket slots. For
FASTER cooking, shift the Cooking Grid toward the front and into
the lower Grid Bracket slots.
When you have finished cooking, you can remove your food while
still on the Cooking Grid. Place the Cooking Grid on a counter or
table. The foot rests will not allow your food to touch the table top
or counter surface. Do not set the hot grid on surfaces that will
melt or scorch.
2) Adjustable Draft:
Leave the Hood and Bowl Vents open for
the most heat. Close the Vents partially to lower the heat. It takes
a few minutes for the charcoal to react to the vent adjustment.
3) Smoking:
For true smoke flavor, use chips or chunks of wood
from nut or fruit trees such as hickory, walnut, cherry or apple.
Soak the chips in water overnight so they will not burn when you
put them on the charcoal. After you get the fire started, put the
soaked chips on top of the hot charcoal. Raise the Grid to the
highest position and adjust the Vents for low heat. Continue
adding chips while the meat cooks to maintain the appropriate
amount of smoke. Smoking is a very slow process. Therefore,
allow plenty of cooking time.
4) Flame-up:
Close all the Vents for at least one minute to stop
flame-up. You do not have to use water.
To reduce the risk of injury or parts falling out
during transport:
· Make sure legs are folded and locked and
hood and bowl is latched securely.
Transport your grill by holding the bowl handle (FIG. A).
Lean your grill against a wall resting on the fixed leg caps (FIG. B).
Hang on a wall using the wire loop under the folded legs. (FIG. C).
DO NOT HANG GRILL BY THE BOWL HANDLE
FIG. A
FIG. B
FIG. C
P/N 03.5826.03
20110929
Regularly clean grill between uses and before storage...
1) Fire Grate/Ash Pan, Cooking Grid-Brush or scrape any
residue from the Pan. Use a detergent and hot water solu-
tion just as you would for any cooking equipment. A stiff
brush may be helpful in removing heavy grease or deposits.
2) Grill Hood/Bowl and Side Table-Dampen a cloth in hot
water and a detergent solution. NOTE: Do not use oven
cleaner or abrasive cleaners on your grill. This may cause
damage to the paint finish.
3) After each cooking session, close the Hood.
4) Close the Vents and allow the charcoal to die down.
5) Wait until the grill is cool.
6) Wait until the charcoal has cooled, lift out the Fire
Grate/Ash Pan and dispose of the ashes. You can save the
larger pieces of coal for use next time you cook.
7) If rust appears on your grill, clean and buff the affected
area with steel wool. Touch up bare metal with a high heat
paint specified for barbeque grills. Follow paint manufactur-
er’s instructions for use.
1) Remove the Cooking Grid. Rub with a coat of light
cooking oil and wrap with aluminum foil. Store
wrapped Cooking Grid back into the grill. You may
also wrap the Fire Grate/Ash Pan in aluminum foil or
just leave it alone.
2) Store Charcoal and lighter fluid away from the grill.
3) After you have cleaned your grill, store it in a
clean, dry area. If you store your grill outside, close
the top vent to keep the rain out but leave the bottom
vents open. You may hang the Grill on a wall with the
Fixed Leg Hook or lean it up against a wall.
4) Place a grill cover over the grill and store it out-
doors if possible. It may be stored indoors only if the
charcoal and lighter fluid are stored separately and
outdoors.
5) Before next use, remove aluminum foil from
Cooking Grid and Fire Grate/Ash Pan and reinstall in
grill.
STORAGE AND TRANSPORT
CLEANING THE GRILL
To reduce the risk of serious bodily injury
or death:
· Do not store a charcoal grill while it is hot.
· Store your charcoal grill in a cool dry place.
· Do not store charcoal and lighter fluid indoors.
· Store out of the reach of children.
· Do not store additional charcoal and lighter
fluid under or near the grill while it is hot.
· To avoid a fire or explosion, do not store
charcoal or lighter fluid near a heat source.
· Always cap the lighter fluid when not in use.
INDIRECT
Safety Latch
STEP 8) Unfold Side Table
To reduce the risk of personal injury or property
damage:
· Only use bungee to secure side table closed.
· Only connect bungee as illustrated.
· When unhooking bungee, maintain a firm grip
to prevent the bungee from snapping back to
strike the user or others.
· Do not lift grill by bungee.
· Do not hang grill by bungee.
· Do not use bungee if cut, cracked or abraded.
· Replace bungee if signs of wear appear.
BUNGEE USE
STORAGE
STEP 7)
Unhook Bungee
Make sure bungee is
securely hooked under
lip of hood and bowl as
shown in (FIG. D).
FIG. D