CHARCOAL OP3307 GRILL
- Outdoor use only. DO NOT use grill indoors or in an enclosed or non-ventilated area. Keep a fire extinguisher near this product at all times.
- Household use only. DO NOT operate this grill for other than its intended use.
- The barbecue has to be installed on a secure level base prior to use
- Do not wear loose clothing when using a grill or allow hair to come in contact with the grill. 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.
- Keep 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 the wind.
- Keep out of reach of children and pets, store out of reach of children when not in use. When moving or lifting grill, use caution to avoid back strains or injuries.
- Do not try to move or reposition grill while it is in use.
- Don’t place goods over 10kgs/22lbs on each side shelf.
- Do not use gasoline, kerosene, or alcohol to light charcoal. Using any of these products (or similar products) could cause a flare-up, flash fire, or explosion. The 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 off. Closing the hood too soon could cause fumes from the lighter fluid to accumulate inside the grill. This could cause a flare-up or explosion when the hood is opened.
- Do not add lighter fluid to warm or hot coals. A flash fire may result in that could cause bodily injury.
- Do not add instant light charcoal briquettes to an existing fire. A flash fire may result that could cause bodily injury.
- Do not light and operate grill without the slide-out ash pan in place.
- 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. Allow the unit to cool completely before conducting any routine cleaning or maintenance. “WARNING! This barbecue will become very hot, do not move it during operation””Do not use it indoors!”
- “WARNING!Do not use spirit or petrol for lighting or re-lighting! Use only firelighters complying to EN 1860-3!”
- “WARNING! Keep children and pets away”
Attach the handlebar grip(32) onto the firebox front panels with screws (2x BB) Connect all parts of the firebox together (9,10,13,35) with screws (8x BB).
Attach the air vents (2x 34) with screws (2x BB), washers (2x EE),and nuts (2x AA) onto side panels of the firebox.
Place the leg end caps (2x 16) onto left legs (14,15).
Place the leg end caps (2x 16) onto left legs (14,15).
Attach the bottom shelf (21) with screws (4X BB) onto the legs.
Insert the axle (22) through the right legs (25,26).Now, plug the wheels (2x 23) onto the ends of the axle. Use nuts (2x JJ) for locking the wheels. Now, attach the wheel covers (2x 24) onto the wheels.
Attach the handle (7) and the handle base (2x 11) with screws (2x II) onto the left legs. Now ,
attach the charcoal door handle (28) with the charcoal door handle base (29) and the charcoal door locking level (30) onto the firebox shutter. Then, fix it with a nut (AA).
Attach the adjustable charcoal pan (17) onto the fire box with screws (6x BB). Insert the charcoal panhandle(31) into the bar grip, clockwise. Then,fix it with a lock screw (KK)
Connect the ash pan (18) ,ash pan verlay (19) and the handle bases (2x 3) with screw (2x BB) onto the handle (20)
Insert the ash pan into the guides of the side panels of the firebox.
Attach the lower hinge (2x 8) with screws (4x DD) onto the back panel of the firebox.
Attach the bottel opener (12) with screws (2x BB) onto the left front leg (15). Afterward, attach the side table (27) with screws (4x HH) onto the inner right legs (25,26).
Connect the upper hinge (2x 33) with screws (4x CC) and nuts (4x AA) onto the Hood (1).Now, attach the handle (4) and handle base (2x 3) with screws (2x LL) onto the hood (1).
Connect the air vents (2x 34) with screws (2x BB), washers (2x EE),and nuts (2x AA) onto the hood. Attach the thermometer (2) to the hood(1).
Place the hood (1) onto the firebox. Make sure that the hinges fit to each other. Now, attach the hinges with pins (2x FF) and cotter pins (2x GG)
Place the cooking grates (2x 6) onto the firebox. Afterward, insert the warming rack (5) into the BBQ grill.
Your smoker is ready for the barbecue.
This grill has an adjustable charcoal tray. By turning the crank handle, the charcoal tray can be raised or lowered to the desired height. This allows for different heat settings depending on the food you are cooking and the temperature you want to cook at. It also allows easy cleaning of the interior of the firebox after the unit has cooled down completely. It is not recommended to raise a fully loaded charcoal tray higher than the middle height setting.
- The grate is coated with porcelain which is a fragile coating. Handle with care to avoid damage. Do not cool the grate in cold water while it is still hot or the coating may crack. Let the grate cool off by itself.
The barbecue shall be heated up and the fuel kept red hot for at least 30 min prior to the first cooking.
Lighting the Fire
- Open the hood of your CHARCOAL GRILL, as well as all of the butterfly dampers. Remove the cooking grates. Add charcoal. Do not put more than 2.6kgs of charcoal briquettes into the pan. Lower the adjustable charcoal pan to its lowest setting – use charcoal lighter fluid to start the fire, following directions supplied by the manufacturer of the lighter fluid.
- Do not cook before the fuel has a coating of ash, Starting to cook too soon can leave your food tasting like lighter fluid.
After the 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 only according to those manufacturers’ instructions. When using charcoal lighting fluid, allow the charcoal to burn with grill lid open until covered with a light ash
(approximately 20 minutes). This will allow charcoal lighting fluid to burn off. Failure to do this could trap fumes from charcoal lighting fluid in grill and may result in a flash fire or explosion when lid is opened.
Controlling the Fire
- Allow enough time for properly building the fire and getting the grill up to the desired temperature before attempting to cook. You simply cannot cook properly in a cold grill, nor can you nurse a fire to life while busy with the food. Both deserve your best! Once a fire is
burning happily, it is easy to keep it going with just a little attention. You will be pleased at how long your CHARCOAL GRILL will burn on a little charcoal.
- Rising heat will move up and out of the grill, pulling in cooler air behind it, which provides oxygen for the fire. Your CHARCOAL GRILL has four butterfly dampers that control airflow, which lets you fine-tune the temperature.
NOTE: Dampers will become very hot after lighting the charcoal – be sure to wear an insulated grill mitt during adjustment.
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 temperature or closed as needed to decrease airflow for a lower temperature. Use the color-coded heat indicator to monitor the grill temperature.
- Fully opening the upper damper on one side and fully opening the opposite lower damper
(closing the remaining damper) will create a convection effect inside the grill when the hood is closed. This will allow for extended cooking times when barbecuing. The adjustable charcoal grate 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 (or if you’re using your CHARCOAL GRILL to make enough hot dogs and hamburgers to feed an army), additional charcoal can be added through the charcoal pan access door. Lower the adjustable charcoal pan to its lowest setting. Open the charcoal pan access door using an insulated grill mitt – as the handle can be 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.
- 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 lighter 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.
- See the “Cooking Methods” section for more information on barbecuing & slow smoking.
You can use your GRILL to cook three different ways depending on the type of food, and how you want to prepare it.
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, close the lid to put out any grease flare-up that may occur when flipping burgers or steaks.
Barbecuing is cooking using 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). As barbecuing uses lower temperatures and longer cooking times – this method works best for cuts of meat that need time to tenderize such as ribs, brisket, pork shoulder, wild game, etc. Barbecuing 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 uses I 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.
- Slow smoking uses temperatures that range from 140 F to 225 F. Most slow smoking recipes call for the use of a saline brine that helps preserve the meat and avoid bacterial contamination during the cooking process.
Using Charcoal and Wood
Your CHARCOAL GRILL is made to burn either charcoal briquettes or natural wood lump charcoal both of which have different cooking attributes. Briquettes typically provide longer burn times than lump charcoal – but 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.
- Adding smoking woods to your 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 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, whereas 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 – and any smoking woods should be well cured. Greenwood 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 hard to reach a good temperature, because all the moisture inside the wood almost puts the fire out while it’s burning. Well-cured wood lights easily, maintain the cooking temperature, and produces a great-tasting smoke flavor that isn’t too strong.
- The amount of smoke flavor imparted to your food can be controlled by not just the type of wood you use (whether a mild wood or more intense), but also 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 part of the cooking process. Cook meat for ½ 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.
- Most surfaces on this unit are hot when in use. Use extreme caution. Keep others away from the unit.
- Always wear protective clothing to prevent injury.
- Keep children and pets away.
- Do not move this unit during operation.
- Never substitute gasoline, kerosene or alcohol for a charcoal starter. In some states, the use of charcoal starter is prohibited by law. In this case, paraffin-based starter cubes can be substituted for charco0al starter.
- Never use charcoal starter fluid with an electric starter.
CARE AND MAINTENANCE
The frequency of cleaning is determined by how often the grill is used. Make sure coals are completely extinguished and the grates are cooled down before cleaning inside of the unit. To remove the stains on the lid and front panel caused by the fumigation while grilling, use of a cleaning pad is recommended. Wipe out the interior of the unit with a cloth or paper towel. Clean the grates with warm water and pat dry. The coating is fragile. Do not knock, hit or drop the grates.