Grill cooks 40 – 60 steaks or 30 chicken halves.

Set Up:

1. Designed for Outdoor Use Only.

2. Place grill on a level area clear of combustible items and remove grill top.

3. Line firebox with aluminum foil to improve heat reflection. After coals are cold, crumble aluminum foil with ash inside and dispose of in an approved manner.

4. Cover the firebox with a one-inch deep bed of gravel to provide a better draft and more even heat distribution.

5. Use about one-third of the grill for a cooling area.

6. For a 5-foot grill, begin with 30-40 pounds of charcoal briquettes.

7. Use hardwood briquettes because this form of charcoal burns with a more uniform heat than lump charcoal. Place charcoal briquettes in two or three even piles in firebox and ignite according to charcoal manufactures recommendations.

8. Allow the fire to get a good start before barbecuing, about 30 to 45 minutes. When the charcoal is covered with a fine ash, it is perfect for barbecuing. The ash acts as an insulator and controls the heat. As the charcoal is consumed, knocking off the ash keeps the temperature up.

9. For grill barbecuing, the coals should be about one-half inch apart. For rotisserie use, the coals should be banked up on both sides. The amount of fuel and the distance the grill, or spit, is away from the firebox will determine the cooking temperature.

10. Before placing grill top over hot coals, spray grill top with vegetable oil to prevent food from sticking to the grill top.

11. Remove the grill top immediately after cooking. This will aid in cleanup and prevent grease from baking on.

12. ALWAYS REMEMBER TO RETURN YOUR RENTAL GRILL OR ROTISSERIE CLEAN TO AVOID EXTRA CLEANING CHARGES.

Operation:

1. Placing pots, pans, or other cooking accessories on the grill top can be dangerous and is not recommended. This grill is designed for direct cooking only. Only place food for direct cooking onto the grill top.

2. When coals are ready, evenly distribute throughout the firebox. A thickness of 1-2 briquettes is ideal for cooking.

3. Select desired cooking height and slide grill top onto firebox. Make sure it has previously been sprayed with vegetable oil to prevent food from sticking.

4. We recommend adding 10-15 pounds of charcoal each hour while the grill is in use.

5. Keep a spray bottle filled with water handy. It is helpful in reducing flare-ups while cooking.

Care & Cleaning:

1. When finished cooking, remove the grill top to prevent the grease from baking on. This makes cleanup easier.

2. When all the coals are cool, crumble foil with ashes inside and dispose of contents in an approved manner. WARNING: Never pour water on hot coals to extinguish. This can warp the firebox.

3. When grill top has cooled, clean separately. Grill top can be cleaned using grill cleaners and a pressure washer. Excessive carbon build up can be removed using a non-metallic scouring pad. Do not use a wire brush.

4. Clean firebox with a solution of hot, soapy water. Firebox must be clean and dry before storing.

How to Cook Chicken on Charcoal Grills:

1. Chicken Halves are preferred for charcoal grilling and should be thawed prior to cooking.

2. Chicken should be a minimum of 3 inches above the charcoal to minimize flare-ups and produces juicer chicken.

3. Marinades are usually applied prior to cooking; otherwise, they should not be used.

4. A spray bottle filled with water is useful to reduce flare-ups.