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For great recipes and tips, visit recipes.uniflame.com.
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Assembly Instructions (continued)
13
Insert Warming Rack
Insert Cooking Grid
This appliance is designed for use only with quality charcoal briquets, lump charcoal and
cooking wood.
First Use
1. Make sure all labels, packaging and protective films have been removed from the grill.
2. Remove manufacturing oils before cooking on this grill for the first time, by operating the
grill for at least 15 minutes with the lid closed. This will “heat clean” the internal parts and
dissipate odors.
CAUTION: Instant light charcoal can burn at very high temperatures
during initial startup. Make sure lid is open until charcoal turns to hot
coals.
Lighting
1. Open lid and vents.
2. Make sure ash receiver is empty and secure.
3. Remove cooking grid.
4. Lower the adjustable charcoal grid to the lowest setting.
5. Arrange charcoal briquettes or other fuel on the charcoal
grid to the “Fill Line”.
6. Adjust the fuel and light per instructions on fuel package.
7. Allow fuel time to ash into glowing coals before cooking.
Adjustable Charcoal Grid
The patented adjustable charcoal grid allows you to easily adjust the temperature of your grill.
To raise the charcoal grid and grill your food at a higher temperature, turn the knob to the right
(clockwise).
To lower the charcoal grid and grill your food at a lower temperature, turn the knob to the left
(counterclockwise).
Direct Cooking
Cooking directly over hot coals. Ideal for searing in juices and grilling food requiring less than
25 minutes of grilling time, such as steaks, hamburgers, hot dogs, chicken parts, vegetables
and fruit.
1. Open lid and remove cooking grid.
2. Load and light charcoal per charcoal manufacturer’s instructions. Leave lid open.
3. While wearing protective gloves, carefully spread hot coals evenly across charcoal grid with a
long handle tool.
4. While wearing protective gloves replace cooking grid, close lid and allow grill to preheat.
5. While wearing protective gloves open lid and place food onto cooking grids above the hot
coals with long handle tongs.
6. With lid open or closed, cook until desired internal food temperatures are achieved.
Note: If additional briquettes are needed, remove food from cooking grid and while wearing
protective gloves remove the cooking grid and place additional briquettes without disturbing the
hot coals. Carefully replace cooking grid and food.
7. Allow charcoal to burn out by closing lid and all vents. Except in the case of an emergency,
do NOT pour water on hot coals.
Indirect Cooking
Not cooking directly over hot coals. Ideal for slow cooking and grilling foods requiring more than
25 minutes such as most roasts, loins, chops, whole chickens, turkey, fish and baked goods.
1. Open lid and remove cooking grid.
2. Load and light charcoal per charcoal manufacturer’s instructions. Leave lid open.
3. While wearing protective gloves, carefully spread hot coals to the outsides of charcoal grid
with a long handle tool.
4. While wearing protective gloves replace cooking grid, close lid and allow grill to preheat.
5. Wear protective gloves to open lid. Use long handled tools to place food onto cooking grids
above the areas without hot coals.
6. With lid closed, cook until desired internal food temperatures are achieved.
Note: If additional briquettes are needed, remove food from cooking grid and while wearing
protective gloves remove the cooking grid and place additional briquettes without disturbing the
hot coals. Carefully replace cooking grid and food.
7. Allow charcoal to burn out by closing lid and all vents. Except in the case of an emergency,
do NOT pour water on hot coals.
For more tips on indirect cooking please see “Tips for Better Cookouts and Longer Grill Life”
Tips for Better Cookouts and Longer Grill Life
1. For great recipes and tips, visit recipes.uniflame.com.
2. To reduce flare-up keep grill clean, use lean cuts of meat (or trim fat) and avoid cooking on
very high temperatures.
3. Place delicate foods like fish and vegetables in aluminum foil pouches and indirect cook or
place on upper cooking levels (warming rack).
4. To avoid losing natural juices, use long handled tongs or spatulas instead of forks and turn
foods over just once during cooking.
5. When in-direct cooking roasts and larger cuts of meat, place meat onto a roasting rack inside
a heavy gauge metal pan. Place pan over the un-lit coals.
Operating Instructions