Napoleon Grills M605RBCSS Charcoal Grill User Manual


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Charcoal Grilling Chart
Food Direct/Indirect Heat Cooking Time Helpful Suggesons
Steak
1 in. thick
Direct heat 6-8 min.– Medium When selecng meat for grilling,
ask for marbled fat distribuon.
The fat acts as a natural tenderizer
while cooking and keeps it moist
and juicy.
Hamburger
1/2 in. thick
Direct heat 6-8 min.– Medium
Preparing hamburgers to order
is made easier by varying the
thickness of your paes. To add
an exoc taste to your meat, try
adding hickory-avored woodchips
to the charcoal.
Chicken pieces Direct heat approx 2 min.
per side.
Indirect heat for the
remaining 18-20 min.
20-25 min. The joint connecng the thigh
and the leg from the skinless side
should be sliced 3/4 of the way
though for the meat to lay aer
on the grill. This helps it to cook
faster and more evenly. To add a
trademark taste to your cook
ing, try
adding mesquite-avored woodchips
to the charcoal.
Pork chops Direct heat 10-15 min. Trim o the excess fat before
grilling. Choose thicker chops for
more tender results.
Spare ribs Direct heat for 5 min.
Indirect heat to nish
1.5-2 hrs.
turning oen
Choose ribs that are lean and
meaty. Grill unl meat easily pulls
away from the bone.
Lamb chops Direct heat 25-30 min.
Trim o the excess fat before
grilling. Choose extra thick chops
for more tender results.
Hot dogs Direct heat 4-6 min. Select the larger size wieners. Slit
the skin lengthwise before grilling.
Charcoal Cooking Guide
Charcoal is the tradional way of cooking that we are all familiar with. The glowing briquees emit infrared
energy to the food being cooked, with very lile drying eect. Any juices or oils that escape from the food drip
down onto the charcoal and vaporize into smoke giving the food its delicious grilled taste. The boom line is
that Napoleon’s charcoal grill produces searing heat for juicier, taser steaks, hamburgers and other meats.
For cooking mes and ps refer to the Charcoal Grilling Chart.
The following grilling chart is meant to be a guideline only. Cooking mes are aected by such factors as
altude, outside temperature, wind, and desired doneness, which will be reected in your cooking me. Use a
meat thermometer to ensure foods are adequately cooked.
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