Char Griller 2130 El manual del propietario

Marca: Char Griller

Modelo: 2130

Categoría: Barbacoas

Tipo: El manual del propietario

OM 2130 E A.2

BLAZER

™

Model #2130

Contents of this manual are Trademarked and Copyrighted by Char-Griller

| A&J Manufacturing

Using the information contained in this manual without consent of Char-Griller

and/or A&J Manufacturing is strictly prohibited.

OWNER’S MANUAL

Keep your receipt with

this manual for Warranty.

CUSTOMER SERVICE

1-912-638-4724

Service@CharGriller.com

TABLE OF CONTENTS

Safety Warnings & Warranty............................... A-1

Assembly Instructions ..................................... B-1

Product Usage .................................................. C-1

Recipes .............................................................. D-1

Accessories ....................................................... E-1

A-1

IMPORTANT SAFETY WARNINGS

READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE

ASSEMBLING AND OPERATING YOUR GRILL

Read the following instructions carefully and be sure your grill is properly assembled, installed, and

maintained. Failure to follow these instructions may result in serious bodily injury and/or property

damage. If you have any questions concerning assembly or operation, call 912-638-4724.

• Grill is for use outdoors and in well-ventilated areas, only.

• Use caution when assembling and operating your grill to avoid scrapes or cuts from sharp edges

• Do not use lighter uid, gasoline, kerosene, alcohol or other accelerant for lighting charcoal due to

ammability, risk of bodily injury and potential to leave a distasteful avor in your food.

• Do not leave a lit grill unattended. Keep children and pets away from grill at all times.

• Do not use grill in high winds.

• Use caution when moving grill to prevent strains.

• The use of alcohol, prescription or non-prescription drugs may impair the operator’s ability to

properly assemble or safely operate the grill.

• Use grill at least 3 ft. from any wall or surface. Maintain 10 ft. clearance to objects that can catch re

or sources of ignition such as pilot lights on water heaters, live electrical appliances, etc.

• When adding charcoal and/or wood, use extreme caution.

• Never move grill when it is in use or when it contains hot coals or ashes.

• Do not use grill for indoor cooking or heating. TOXIC fumes can accumulate and

cause asphyxiation.

• Do not use in or on boats or recreational vehicles.

• Make sure to empty grease can after every use once completely cooled.

• Do not place grill near ammable liquids, gases, or where ammable vapors may be present.

• When cooking with oil/grease, do not allow the oil/grease to exceed 350°F (177°C). Do not store or

use extra cooking oil in the vicinity of this or any other grill.

• Use caution since ames can are-up when fresh air suddenly comes in contact with re.

WARNING:

FUELS USED IN WOOD OR CHARCOAL BURNING APPLIANCES, AND THE PRODUCTS OF COMBUSTION OF SUCH FUELS, CAN EXPOSE

YOU TO CHEMICALS INCLUDING CARBON BLACK, WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE CANCER, AND CARBON MONOXIDE,

WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM. For more information go to:

www.P65Warnings.ca.gov.

ADVERTENCIA: LOS COMBUSTIBLES USADOS EN EQUIPOS PARA QUEMAR MADERA O CARBÓN, ASÍ COMO LOS PRODUCTOS DE TAL COMBUSTIÓN,

PUEDEN EXPONERTE A SUSTANCIAS QUÍMICAS, ENTRE ELLAS EL NEGRO DE HUMO Y EL MONÓXIDO DE CARBONO, QUE EL ESTADO DE CALIFORNIA

RECONOCE COMO CAUSA, RESPECTIVAMENTE, DE CÁNCER Y DE MALFORMACIONES CONGÉNITAS Y OTROS DAÑOS AL SISTEMA REPRODUCTOR.

Para más información, visite www.P65Warnings.ca.gov

A-2

• Do not lean over an open grill and be mindful of hands/ngers near the edge of the cooking area.

• When opening the lid, keep hands, face, and body safe from hot steam and ame are-ups.

• WARNING: To avoid injuries, gloves or other protective articles should be used when operating the grill.

• Do not exceed a temperature of 500°F.

• Do not allow charcoal and/ or wood to rest on the walls of grill. Doing so will greatly reduce the life

of the grill.

• Always wear grill gloves to protect hands from burns. Avoid touching hot surfaces.

• CAUTION: Exposed metal dampers on air vents and/or metal handles are hot during usage. Again,

always wear grill gloves when adjusting air ow to protect hands from burns.

• Do not alter this grill in any manner.

• When opening lid, make sure it is pushed all the way back so it rests against the lid support

brackets. Use extreme caution as hood could fall back to a closed position and cause bodily injury.

• Close lid and all dampers to help suffocate ame.

• Always hold an open lid from the handle to prevent it from closing unexpectedly.

• Never leave coals and ashes unattended. Before grill can be left unattended, coals and ashes must

be removed. Use caution to protect yourself and property.

• Carefully place remaining coals and ashes in a noncombustible metal container and saturate

completely with water. Allow coals and water to remain in a metal container for 24 hours prior

to disposing.

• To protect against bacteria that could cause illness, keep all meats refrigerated and thaw in

refrigerator or microwave. Keep raw meats separate from other foods, and wash everything that

comes in contact with raw meat.

• Cook meat thoroughly, and refrigerate leftovers immediately.

• Use a calibrated food thermometer and the USDA guidelines to ensure that meat, poultry, seafood,

and other cooked foods reach a safe minimum internal temperature.

• Always have a re extinguisher near at all times. Maintain and check your re extinguisher regularly.

THESE WARNINGS ALSO APPLY TO THE SIDE FIRE BOX.

IMPORTANT SAFETY WARNINGS

(Continued)

A-3

*** STOP! CALL FIRST! ***

Do NOT Return Product to Store.

This grill has been made according to the highest of quality standards. If you have any questions

not addressed in this manual or if you need parts please call our Customer Service Department at

1-912-638-4724 (USA) or email Char-Griller

at: Service@CharGriller.com and have your serial

number handy.

To take full advantage of the Char-Griller

warranty be sure to register your

grill by visiting www.CharGriller.com/Register or calling Customer Service

at 1-912-638-4724.

Registration provides important protections:

1. Register your grill today to activate your warranty and get exclusive access

to product developments, updates, and recipes.

2. This allows us to help you get warrantied parts to your quickly and provide

enhanced customer service.

NOTE: You will need your model #, serial number, and a copy of the original sales

receipt when registering.

Document Your Serial Number HERE:

(Serial number is located on the back of the griddle body or on the leg.)

_________________________

(SERIAL #)

(example)

A-4

WARRANTY INFORMATION

A COPY OF THE DATED PROOF OF PURCHASE (RECEIPT) IS REQUIRED WHEN REGISTERING OR

SUBMITTING A WARRANTY* CLAIM. PLEASE RETAIN A COPY OF THE RECEIPT FOR YOUR RECORDS.

Char-Griller

will replace any defective part of its grillers/smokers, under warranty, as outlined below.

PLEASE READ THIS INFORMATION IN DETAIL AND IF YOU HAVE ANY QUESTIONS CONTACT CUSTOMER

SERVICE AT 912-638-4724 OR [email protected].

SURFACE RUST IS NOT CONSIDERED A MANUFACTURING OR MATERIALS DEFECT

Char-Griller

grills are made of steel and if exposed to the elements rust will occur naturally. Please refer to the

section entitled, “Usage” to review how to care for your grill properly.

Surface issues such as scratches, dents, corrosion or discoloring by heat, abrasive and chemical clearers, surface

rust or the discoloration of steel surfaces are NOT covered under these warranties.

Warranties are for the replacement of defective parts only. Char-Griller

is not responsible for damage resulting

from accident, alteration, misuse, abuse, hostile environments, improper installation, and installation not in

accordance with local codes of service of unit.

Excluded Under ALL Warranties

Paint; Surface Rust; Heat Damage; Incorrect Parts ordered by customer, including shipping; Worn Parts; Missing

or damaged parts not reported within two (2) months of purchase date; Defective parts not reported within one (1)

year of purchase date; Fading grill cover.

*NOTE: For warranty claims, photos and prepaid return of the item in question may be required. Misuse, abuse or

commercial use nullies all warranties.

Charcoal / Pellet / Kamado Grills

Grill - Hood AND Bottom

(excludes removable Ash Pan)

5 years from date of purchase for rust

through / burn through

Ash Pan AND Defective Parts

1 year from date of purchase

Gas Grills

Grill Hood (TOP half) AND Main Burner Tubes

(excludes Side Burner)

5 years from date of purchase for rust

through / burn through

Grill Body (BOTTOM half) AND Side Burner

AND Defective Parts

1 year from date of purchase

Dual Fuel Grills (Gas & Charcoal)

Charcoal Grill - Hood AND Bottom AND Gas

Grill Hood (TOP half) AND Main Burner Tubes

(excludes Ash Pan and Side Burner)

5 years from date of purchase for rust

through / burn through

Ash Pan AND Defective Parts AND Gas Grill

Body (BOTTOM half) AND Side Burner

1 year from date of purchase

Parts, Accessories, and Grill Covers 1 year from date of purchase

(seam tears only for covers)

B-1

ASSEMBLY INSTRUCTIONS

1 2

10L

16 12

B-2

PARTS LIST

Item QTY Part Name

1 1 SMOKESTACK

2 1 GRILL HOOD

3 1 LOGO PLATE

4 1 WARMING RACK

5 1 GRILL BODY

6 1 DAMPER CIRCLE

7 1 SIDE FIRE BOX BLANK COVER

8 1 REAR SHORT LEG

9 1 FRONT SHORT LEG

10 1 AXLE ROD

L 2

HUB CAPS

(INCLUDED IN HARDWARE PACK)

12 2 WHEELS

13 1 GREASE CUP HOLDER

14 2 FRONT SHELF BRACKET

15 1 FRONT SHELF

16 1 BOTTOM SHELF

17 2 LEG CAP

18 1 FRONT LONG LEG

19 1 REAR LONG LEG

K 3

UTENSIL HOOKS

(INCLUDED IN HARDWARE PACK)

21 1 METAL SIDE SHELF

22 1 ASHPAN & CHARCOAL TRAY

23 2 ADJUSTABLE CHARCOAL TRAY HANGERS

24 1 GRATE LIFTER

25 4 COOKING GRATES

26 2 HOOD HANDLE BEZELS

27 1

HOOD HANDLE

(HARDWARE ATTACHED)

28 1 THERMOMETER BEZEL

29 1

THERMOMETER

(HARDWARE ATTACHED)

30 1 SMOKESTACK DAMPER

31 1 SMOKESTACK SPRING

32 1 AKORN NUT

B-3

Assembly: Requires 2 people. Tools Needed: Hammer, Phillips Head Screwdriver, Pliers,

and a 7/16” Nut Driver.

** NOTE: DO NOT tighten any bolts unless instructed to do so. Tightening too soon may prohibit

parts from tting together. All hex nuts should be on the inside of the grill unless stated

otherwise. Unpack all contents in a well cleared and padded area.**

Estimated Time: 45 minutes

HARDWARE NEEDED

Part No. Description Photo QTY

SHOULDER BOLT, 5/16 - 18 2

HEX BOLT 1/4 - 20 X 1/2” 28

HEX BOLT 1/4 - 20 X 3/4” 3

HEX BOLT 1/4 - 20 X 2” 2

FLANGE HEX NUT 1/4 - 20 11

LOCK WASHER 1/4” 13

FLAT WASHER 1/4” 2

FLAT WASHER 2/5” 2

HAIR COTTER PIN 1” 2

HAIR COTTER PIN 1.5” 2

UTENSIL HOOKS 3

HUB CAPS 2

Hardware Pack: #551159

B-4

STEP 1

STEP 2

B-5

STEP 3

B-6

STEP 4

x2 x2

H L

ALTERNATIVE VIEW

B-7

STEP 5

B-8

STEP 6

STEP 7

B-9

REVERSE VIEW

STEP 8

B-10

STEP 9A

x2 x4

D E

ALTERNATIVE VIEW

B-11

STEP 9B

B-12

STEP 10

B-13

STEP 11A

STEP 11B

B-14

STEP 12

STEP 13

B-15

Installed view of the Grease

Cup Holder.

STEP 14

STEP 15

To ensure sturdy assembly,

tighten all NUTS and BOLTS.

GET STARTED

WITH THIS

GRILLING

GUIDE!

FULLY

ASSEMBLED

C-1

OPERATING INSTRUCTIONS

Setting Up

This grill is designed for use outdoors, away from any ammable materials. When in use, it is important

that there are no overhead obstructions and that the grill is at least 3 ft. from any wall or surface.

Maintain 10 ft. of clearance to objects that can catch re or sources of ignition such as pilot lights on

water heaters, live electrical appliances, etc. It is important that the ventilation openings of the grill are

not obstructed.

The grill must be used on a level, stable surface. The grill should be protected from direct wind drafts

and protected from any trickling water (i.e. rain or water from gutters). Do not move the grill while hot,

and do not leave unattended during operation.

NEVER EXCEED 500°F BECAUSE THIS WILL DAMAGE THE FINISH AND

CONTRIBUTE TO RUST. PAINT IS NOT WARRANTED AND WILL REQUIRE TOUCH-UP.

THIS UNIT IS NOT WARRANTED AGAINST RUST.

36 INCHES

(90 CM)

CAUTION

HOT

DO NOT MOVE

C-2

Lighting Instructions

There are a few methods to light your charcoal grill, depending on the materials you prefer to use.

Using a charcoal chimney is the Char-Griller

preferred method for speed and convenience but igniting

your lump charcoal or briquettes directly in the grill is a great way to get cooking as well.

NOTE:

• Do not use lighter uid, gasoline, kerosene, alcohol or other accelerant for lighting charcoal due to

ammability, risk of bodily injury and potential to leave a distasteful avor in your food.

• If necessary, use tongs to move coals for even heat.

• Always wear gloves when handling grill grates, chacoal grate, or adjusting coals.

Charcoal Chimney

1. Remove your grill grates and set them to side

2. Fill your charcoal chimney ¾ of the way full with

briquettes or lump charcoal

3. Set re starter on charcoal grate, light and then

place the charcoal chimney directly on top of the

re starter

4. Coals will re upward from bottom to top

5. After coals on top of chimney are ignited (usually

10-15 minutes) dump the coals over the charcoal

grate and replace your grill grates

Fire Starters

1. Remove your grill grates and set them to side

2. Pour approximately 3lbs (approx. 50-60 briquettes)

of charcoal directly on to your charcoal grate and

stack together in a pile

3. Insert re starter into the middle of the charcoal pile

so that it is slightly covered and light

4. After the charcoal has thoroughly ignited, typically

glowing red or gray in color, use tongs to spread

them out and replace your grill grates

C-3

Controlling Temperature

Controlling the temperature of your grill is all about controlling the air ow to the re. MORE AIR =

MORE HEAT. LESS AIR = LESS HEAT. By opening and closing the top and side dampers, you can

easily control the temperature of your grill. The amount of charcoal used when grilling can also greatly

impact your ability to control temperature. Dampers may need to be adjusted during the cook to account

for changes in weather like wind or to accommodate for more or less fuel. When rst learning how to

operate your grill, always use the same amount of charcoal to best learn your grill’s damper control.

SMOKE

150°-250°F

• Control airow as needed,

by adjusting dampers from

1/3-2/3 of the way open

• For best results, start with

up to 2 lbs. of charcoal

(30-40 Briquettes)

• Place coals on one half

of the charcoal grate -

adjust charcoal grate level

to the middle

SEAR

450°-500°F

• For maximum airow,

both dampers should be

open all the way with air

owing freely

• For best results, start with

up to 3 lbs. of charcoal

(50-60 Briquettes)

• Adjust the charcoal grate to

its highest setting or closest

to the cooking grates

• Start with dampers 1/4 or less

of the way open and adjust as

needed during cook

• For best results, start with

up to 2 lbs. of charcoal (30-40

Briquettes) and/or wood fuel

• Adjust the charcoal grate to

its lowest setting or farthest

from the cooking grates

GRILL

300°-450°F

C-4

Seasoning Your Grill

Seasoning is an important rst step before you start cooking on your new grill. This process will help

protect the interior and exterior grill nish, reduce food sticking to the grates, reduce unnatural avors,

and help prevent the grates from rusting. Char-Griller

recommends using axseed oil for seasoning

your grill but most food grade oils (canola, grapeseed, vegetable, safower, etc) will work as well.

STEP 1

LIGHTLY COAT

WITH OIL

1. Char-Griller

grills come

pre-coated with vegetable

oil. If this is the rst time

seasoning your grill, move

on to Step 2

2. If re-seasoning your grill,

lightly coat ALL interior

surfaces (including grates

and inside of barrel) of your

grill with axseed or other

vegetable oil

STEP 2

HEAT UP GRILL

1. Following the instructions for

lighting your charcoal (page

C-2) and controlling the

temperature (page C-6),

bring your grill to

approximately 450°F

2. Once at temperature, allow

grill surfaces to season for

20 minutes

STEP 3

RE-APPLY OIL TO

GRATES 5X

1. After 20 minutes, open your

grill and carefully remove

your grill grates with a

grate lifter

2. Using a brush, re-coat both

sides of your grates with

axseed or other vegetable

oil and return to your grill

3. Close lid and allow surfaces

to season for 20 minutes

4. Repeat this process up to

ve times (Add more

charcoal to maintain

temperature as needed)

5. Your grill is now ready

for use

NOTE:

• You can lightly coat the exterior of the grill body (while warm) with vegetable oil. This will extend the

life of the nish, much like waxing a car.

C-5

Direct Heat

SEAR (HI-TEMP DIRECT HEAT) - 450°-500°F

Up to 3 lbs. Charcoal (50-60 Briquettes)

Chacoal Grate adjusted to highest setting or

close to the cooking grates

Indirect Heat Direct Heat

Grilling Styles

Your Char-Griller

grill can be used to smoke, grill or sear your food. By using temperature zones,

charcoal and wood avor, you can customize your culinary experience as desired. The following

descriptions provide four of the most common ways you can cook with your Char-Griller

charcoal grill.

Sear

Quickly cook with direct heat at high

temperatures (450°-500°F).

1. Set charcoal grate to high setting (closest

to grill grates) using adjustable charcoal

tray hangers

2. Prepare up to 3 lbs (approximately 50-60

briquettes) of lit charcoal spread evenly

across charcoal grate.

3. Once the grill is at the desired temperature,

you may begin to cook by placing food

directly over the coals.

4. Food will cook quickly. Cook each side

3-4 minutes and then bring to desired

internal temperature.

5. NOTE: Always sear with the grill lid open to

prevent damage to exterior nish.

Grill

Cook with direct and indirect heat at medium

temperatures (300°-450°F). Utilize a two zone

set up to cook at different speeds

and temperatures.

1. Set charcoal grate to medium setting

(halfway between grill grates and grill body)

using adjustable charcoal tray hangers

2. Prepare up to 2 lbs (approximately 30-40

briquettes) of lit charcoal spread evenly

across HALF the charcoal grate creating 2

Cooking Zones.

3. Once the grill is at the desired temperature,

you may begin to cook. First place food over

direct heat, cooking each side as desired.

After initially cooking over direct heat, move

to the cool zone (see picture at right) to bring

your food to the desired internal temperature.

4. NOTE: Wood chips, chunks or split logs may

be used in addition to charcoal to add smoke

avor as desired.

GRILL (Direct Heat) - 300°-450°F

Up to 2 lbs. Charcoal (30-40 Briquettes)

Chacoal Grate adjusted to medium setting

6. NOTE: Wood chips, chunks or split logs may

be used in addition to charcoal to add smoke

avor as desired.

C-6

Water Pan

(optional)

Drip Pan

(optional)

Smoke

Cook with indirect heat at low temperatures

(150°-250° F). Use wood chips, chunks, split

logs or pellets to add smoke avor

1. Set charcoal grate to low setting (farthest

from grill grates) using adjustable charcoal

tray hangers

2. Prepare up to 2 lbs (approximately 30-40

briquettes) of charcoal spread evenly

across HALF the charcoal grate creating

two cooking zones

3. Add wood chips, chunks, or split logs as

desired to add smoke avor

4. Once the grill is to desired temperature,

you may begin to cook

5. Keep food over cool side of grill to cook with

indirect heat over the duration of the cook

Cook with indirect heat from the side re box at

low temperatures (150°-250° F). Use split wood

logs, chips, chunks, or pellets to add smoke avor

1. Prepare up to 2 lbs (approximately 30-40

briquettes) of charcoal in the side re box

2. Add wood chips, chunks, split logs or pellets

as desired to add smoke avor

3. Once the grill is at the desired temperature,

begin to cook

4. Food placed closer to the side re box will

cook faster than food placed on the opposite

side of the grill

5. NOTE: Opening the smoking chamber will

extend cooking time.

OFFSET SMOKE (INDIRECT HEAT) - 150-250°F

Up to 2 lbs. Charcoal (30-40 Briquettes)

and or wood fuel in the side re box

Offset Smoke

Cool Zone

Water Pan

(optional)

6. NOTE: Opening the smoking chamber will

extend cooking time.

SMOKE (INDIRECT HEAT) -

Up to 2 lbs. Charcoal (30-40 Briquettes)

Chacoal Grate adjusted to lowest setting or

farthest from the cooking grates

C-7

Care & Maintenance

In order to keep your grill in the best shape, it’s important to keep it clean and maintained. Continued

cleaning and care are key to ensuring a long life for your Char-Griller

grill. Have questions? Call, email

or chat online with Char-Griller

Customer Service!

** ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE AND COOL TO TOUCH **

IMPORTANT: Charcoal is porous and holds moisture. DO NOT leave charcoal in your grill while you are

not using it. Charcoal and ashes left inside the ash pan may reduce the life of your grill.

FINISH UP

• When you are nished

grilling, clean your grates

with the Char-Griller

Grate

Scrape and then lightly coat

your grates with axseed or

other vegetable oil

• Next close both dampers

and the hood allowing the

re to suffocate

• Wait until coals and ash

have completely cooled

before attempting to clean

up or remove

CLEAN UP

• Wait until the re is

completely extinguished and

the grill is cool to the touch

before emptying the ashes

• Remove grates from grill with

grate lifter

• Remove ash pan from grill

• Give the ash pan a few rm

taps to loosen any ash that

may be stuck

• Dump the ashes in a metal

container and cover with

water to ensure there are

no lit coals, then you can

dispose of the ashes

COVER UP

• Extend the life of your grill by

using a Char-Griller

custom

t grill cover to protect it from

the elements

• Weather resistant polyester

material protects against

birds, dust, wind, rain

and snow

C-8

Control heat with amount and type of fuel, dual dampers, and adjustable re grate. Adjust re grate one

end at a time. Wood burns hotter than charcoal. More airow helps generate more heat.

Additional charcoal and/or smoking woods may be added while cook is in progress. Wear gloves and

apron when operating your grill.

Only use natural hardwoods intend for cooking. Appropriate selections can typically be found in grocery

stores and outdoor grilling retailers.

When utilizing a water pan, check the water level when cooking more than 4 hours or when you can’t

hear the water simmering. Add water by moving meat over and pouring water through cooking grates

into water pan.

To reduce are-ups, cook with hood in the down position.

When cooking with charcoal, leave the grill hood open during the initial start up and until coals ash over.

The grill hood must remain open anytime the temperature gauge is greater than 500°F.

Always put charcoal on top of the charcoal grate and not directly into the bottom of the grill.

Do not use self-starting charcoal as it will give food an unnatural avor.

Ashes left in grill too long between uses will absorb moisture and will cause rust. Be sure to empty ash

after grill has cooled. Uncoated steel and cast-iron will rust when not properly cared for.

On the EXTERIOR PAINT, remove rust with wire brush and touch up with a high heat paint, available at

most hardware/auto stores. Rustoleum

#241169 is the best color match.

Heat gauge may retain moisture, which will steam out during cooking. Gauge can be removed and

calibrated in oven.

For a more tightly sealed grill, ll unwanted holes with nuts and bolts (not included).

Attach a metal can to the grease cup holder or on bottom shelf under the hole in the grill to

catch drippings.

Smokestack and side dampers will be hot. Only touch using gloves or mitts.

Before you use your grill for the rst time you must season the cast iron cooking grates.

After each use, coat the interior grates and bare metal with vegetable oil while warm to reduce the

chance of rust. Proper and regular seasoning will protect against rust and extend the life of your grill and

cooking grates.

Grill will drip oil during the seasoning process and for several uses afterwards, this is normal.

Never exceed 500°F because this will damage the nish and contribute to rust.

Paint is not warranted and will require touch up.

This grill is not warranted against rust.

DO NOT use lighter uid, gasoline, kerosene, alcohol or other accelerant for lighting charcoal. Use of

any of these or similar products could cause an explosion possibly leading to severe bodily injury.

NOTE: Smoke may escape from areas other than the smokestack. This will not affect cooking

CHAR-GRILLER

DOES NOT ACCEPT RETURNS ON USED GRILLS.

General Grilling Tips & Warnings

C-9

Cooking Guidelines

AVG. COOKING TIMEHEAT LEVELHEAT TYPE

SEAFOOD

LARGE

SHRIMP

4-6 MIN.

1 1/2 OUNCES

SCALLOP

4-6 MIN.

1-INCH THICK

FISH, FILET

5-10 MIN.

1 POUND

FISH, WHOLE

15-20 MIN.

AVG. COOKING TIMEHEAT LEVELHEAT TYPE

CHICKEN

4 OUNCES - BONELESS, SKINLESS

CHICKEN BREAST OR THIGH

8-12 MIN.

3-6 OUNCES - BONE-IN*

CHICKEN THIGH OR LEG

35-45 MIN.

10-12 OUNCES - BONE-IN*

CHICKEN BREAST

35-45 MIN.

8 POUNDS

WHOLE CHICKEN*

3-5 HOURS

AVG. COOKING TIMEHEAT LEVELHEAT TYPE

PORK

1-INCH THICK

PORK CHOP, MEDIUM

8-10 MIN.

8 POUNDS

PORK SHOULDER/BUTT

12 HOURS

3-OUNCE LINK

SAUSAGE

10-13 MIN.

1 POUND

PORK TENDERLOIN

15-20 MIN.

AVG. COOKING TIMEHEAT LEVELHEAT TYPE

BEEF

1-INCH THICK - FILET MIGNON, RIBEYE,

NEW YORK STRIP & PORTERHOUSE

STEAK, MEDIUM

6-8 MIN.

1-INCH THICK

SKIRT STEAK, MEDIUM

4-6 MIN.

3/4 - INCH THICK

BURGER

8-10 MIN.

4 OUNCES

HOT DOG

5-7 MIN.

1-INCH THICK

HANGER STEAK, MEDIUM

8-10 MIN.

*BONE-IN CHICKEN SHOULD INITIALLY BE COOKED OR “BROWNED” OVER DIRECT HEAT FOR SEVERAL MINUTES BEFORE BEING TRANSFERRED TO INDIRECT HEAT.

USDA SAFE MINIMAL

INTERNAL TEMPS

145°F

FISH & SHELLFISH:

160°F

GROUND BEEF OR PORK:

165°F

CHICKEN:

BEEF OR PORK STEAKS

OR CHOPS:

145°F

Cook times outlined in this

chart are general guidelines

that may vary depending or

desired doneness, thickness,

amount of each item being

cooked, grill or grilling style,

ambient temperature and/or

weather. Char-Griller

recommends always using

a cooking thermometer to

gauge the internal

temperature of all

meat products.

DIRECT

HEAT

INDIRECT

HEAT

LOW HEAT

150°-250°F

MEDIUM HEAT

300°-450°F

HIGH HEAT

450°-550°F+

SMOKE

HEAT KEY

APPROX. 90 MIN / LB.

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RECIPES AT

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D-1

GRILLING RECIPES

GRILLED FLANK STEAK

WITH VEGETABLES

A vastly under-appreciated meat, the ank steak can be a

avorful and fast meal for the weeknights. Get dinner on the

table in under 20 minutes and use a charcoal grill to get all

the best avors of summer with this ank steak recipe.

Ingredients:

1.5 Pound Flank Steak

1.5 tsp of Smoked Paprika

2 Garlic Cloves, Minced

Salt and Pepper to Taste

4 Ears of Corn

2 Large Zucchini, Cut in Half Lengthwise

1 Pint Cherry Tomatoes

3 Tbsp of Olive Oil

1.5 Tbsp of Fresh Rosemary, Chopped

1 Tbsp of Red Wine Vinegar

2 Garlic Cloves, Minced (Oil Dressing)

2 Tbsp of Canola Oil

Instructions:

1. Season ank steak with paprika and garlic. Rub on all

sides and season with salt and pepper.

Brush with canola oil.

2. Brush corn, zucchini, and tomatoes with canola oil and

season with salt and pepper.

3. Preheat the grill to medium high heat.

4. Add ank steak to grill, ip once and cook to desired

internal temperature. About 4 to 6 minutes per side, let

rest 5 minutes.

5. Add vegetables to grill and turn occasionally until lightly

charred all over.

6. Whisk olive oil, rosemary, red wine vinegar, garlic and

salt and pepper to taste in a small bowl.

7. Brush steak and drizzle vegetables with olive oil mixture

and serve with steak immediately.

CHAR-GRILLER

ORIGINAL

MARINATED FLANK STEAK

Meat Marinade

Ingredients:

1/2 cup Olive Oil

1/3 cup Soy Sauce

1/4 cup Red Wine Vinegar

2 tbsp. Lemon Juice

1 tsp. Dry Mustard

1 minced Garlic Clove

1 small Onion, minced

1/4 tsp. Pepper

Instructions:

1. Mix marinade ingredients in nonmetal dish.

2. Let steak stand in marinade for no less than 4 hours

in refrigerator.

3. Sear each side over high heat for 5 minutes; cook to

desired internal temperature.

4. Cut steak diagonally across the grain into thin slices

before serving.

FIND MORE

RECIPES AT

CHARGRILLER.COM

• Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert thermometer into the thickest part of the meat,

not touching bone, and allow 1 to 1 1/2 minutes to register temperature.

• USDA Safe Minimal Temperature is 165°F for chicken / poultry.

• USDA Safe Minimal Temperature is 145°F for Beef, Pork, Veal & Lamb (Steaks, chops, roasts).

Direct Heat Recipes

D-2

QUICK AND EASY GRILLED

PORK TENDERLOIN

Need dinner in a hurry? This quick and easy pork tenderloin

recipe is a crowd pleaser. Pair with grilled red potatoes and

asparagus for a simple but avorful dinner!

Ingredients:

2 Pork Tenderloins

2 tsp Paprika

1 tsp Garlic Powder

1 tsp Cilantro

1 tsp Oregano

Salt and Pepper to Taste

Olive Oil

Instructions:

1. Blend spices together in a bowl. Rub pork with olive oil

and then season liberally on both sides with spice blend.

2. Set up your Char-Griller for direct cooking. Ignite burners

and turn to medium high.

3. Place pork on the grill and cook for 8 to 10 minutes per

side or until the internal temperature reads 165°F or

until desired internal temperature (USDA Safe Minimal

Temperature for Pork is 145°F).

4. Remove from the grill and let rest for 10 minutes.

HAMBURGERS

Season to taste with Char-Griller

“Original” All-Purpose or

Steak Seasoning.

You may also marinate by allowing to stand in marinade for 1

or 2 hours at room temperature before cooking, or let stand in

covered dish in refrigerator up to 24 hours.

Instructions:

1. Bring to room temperature before cooking.

2. Mix in chopped onions, green peppers, salt, sear 3/4 inch

patties on each side.

3. Cook over medium heat with lid down to avoid are-ups.

4. Cook each side 3 to 7 minutes according to

desired temperature.

5. Ground meat will be done when juices run clear (USDA

Safe Minimal Temperature for ground meat is 160F).

6. Burgers can be basted with marinade when turning and/

or other ingredients can be mixed in with the ground beef

such as chili sauce or powder.

JUICY LUCY HAMBURGERS

If you think there is no way that the classic hamburger could

get better, just wait until you try the Char-Griller

Juicy Lucy

Burger. Packed with avor and melted cheese, these burgers

are sure to be a hit this summer.

Ingredients:

1.5 lbs Ground Beef

1/2 Packet of Dry French Onion Soup Mix

1/4 Cup of French Dressing

2 Tbsp of Worcestershire

1/2 tsp of Salt

1/4 tsp of Black Pepper

Block of Cheddar Cheese

Instructions:

1. Slice cheese into blocks approximately ¼ inch thick and

2 inches wide by 2 inches tall.

2. Add French Onion Soup Mix, Salt, Pepper, French

Dressing, and Worcestershire sauce to ground beef

and mix well.

3. Take a portion of the meat and form into a patty.

4. Put the cheese block in the middle of the patty and wrap

the cheese completely with the beef. Form a patty with

the cheese inside.

5. Repeat with the remaining beef and cheese.

6. Preheat the grill to 400°F

7. Cook burgers for 3 minutes on the rst side and then ip.

8. Cook the burgers for 6 minutes on the other side. Ground

meat will be done when juices run clear (USDA Safe

Minimal Temperature for ground meat is 160F).

9. Add desired toppings and enjoy!

SHRIMP (Peeled) & CRAYFISH

Instructions:

1. Place on skewers.

2. Coat with melted butter and garlic salt.

3. Grill 4 minutes on each side or until pink.

Cocktail sauce optional.

HOT DOGS

Instructions:

1. Grill with lid open for approximately 6 minutes.

2. Turn every few minutes.

D-3

JALAPEÑO BACON

BLANKET POPPERS

Need and easy to make snack for this big game? These

Jalapeno Bacon Blanket Poppers are a crowd pleaser and

are super easy to whip up on the grill. The bacon gets crispy

quickly and doesn’t burn easily since it’s just sitting on top of

the cream cheese lling. Easy, delicious and the perfect size

for an appetizer, your friends and family will be asking you to

make these again and again!

Ingredients:

4 Jalapeños

Char-Griller Steak Rub to Taste

1/3 Cup Cream Cheese

3 Slices of Bacon

Shredded Cheese to Taste

Instructions:

1. Mix cream cheese, shredded cheese, Char-Griller

Steak

Rub in a bowl and set aside.

2. Slice jalapeños through the middle to make it boat shaped.

3. Using a spoon remove the pith and seeds to create room

for the lling.

Tip: If you like heat then leave some seeds behind.

Seeds provide the heat.

4. Fill jalapeños with lling.

5. Slice bacon into small strips then lay it over the lling on

the jalapeños.

6. Sprinkle a small portion of the Char-Griller

Steak Rub on

top of the bacon.

7. Fire up your Char-Griller Grill to 400°.

8. Place Jalapeño Bacon Blanket Poppers in the grill/

smoker and smoke for 30 minutes or when the bacon is

golden brown. Remove and enjoy!

Indirect Heat

Recipes

HASSLEBACK POTATOES

A side dish that can basically be a meal in and of itself, these

Hassleback Potatoes can be completely customized with

toppings and types of cheese!

Ingredients:

6 Russet Potatoes

1 Pack of Cheddar Cheese Slices

1 Pack of Pepper Jack Slices

Chipotle Powder

Oregano

Salt and Pepper to Taste

Cooked Bacon (Diced)

Chives (Sliced)

Sour Cream

Instructions:

1. Set up your grill for indirect cooking.

2. Cut thin slices in the width of the potatoes, but be careful

to not slice all the way through.

3. Wrap the potatoes in foil and place on the side of the grill

away from the ames. Allow to cook until tender. About

45 minutes to an hour.

4. Remove potatoes from the grill and unwrap.

5. Place alternating slices of cheddar and pepperjack

in the potato.

6. Season potatoes with chipotle powder, salt, pepper,

and oregano.

7. Place potatoes back on the grill unwrapped for

10 to 12 minutes or until cheese is melted.

8. Garnish with bacon, chives, sour cream

and serve.

SWEET CORN IN HUSKS

Instructions:

1. Trim excess silk from end and soak in cold salted water 1

hour before grilling.

2. Grill 25 minutes – turning several times.

D-4

GARLIC PARMESAN

CHICKEN WINGS

Replicate the signature avors of your favorite wing spot with

this marinated Garlic Parmesan Recipe.

Ingredients:

4 lbs. of Chicken Wings

16 oz. Bottle Italian dressing

1 Cup of Shredded Parmesan Cheese

1/2 Tbsp. Onion Salt

1/2 Tbsp. Black Pepper

1 Cup of Butter

1 Tbsp. Oregano

2 Tbsp. Garlic Powder

A pinch of rosemary

Instructions:

1. Marinate wings overnight or at least four hours

in Italian dressing

2. Add charcoal to one side of grill for indirect grilling,

or use Smokin’ Stone

™

and add avored wood chips/

chunks if desired

3. Let grill preheat to 275˚F

4. Place wings on indirect heat side of grill

5. Smoke wings for 45-60 minutes, until internal

temp reaches 170˚F

6. While wings are smoking, make garlic Parmesan sauce

by mixing Parmesan cheese, garlic powder, onion salt,

black pepper, butter, oregano and rosemary

7. Remove wings from grill and toss in garlic

Parmesan sauce

CEDAR PLANK SALMON

Think you can’t get the perfect smoked salmon on a gas grill?

Think again. With indirect grilling, you can get the perfect

cedar plank soaked salmon every time.

Ingredients:

2 Cedar Planks

2 Salmon Filets

Olive Oil

Rosemary

Salt and Pepper to Taste

Instructions:

1. Soak cedar planks in water for at least 8 hours.

2. Set up your grill for Indirect cooking

3. Add 30 to 40 charcoal briquettes to one side of the grill

4. Ignite charcoal with gas burners set to

medium high

5. Once charcoal is lit, turn off gas burners and allow to

fully ash over

6. Rub salmon on both sides with olive oil.

7. Season with salt and pepper, rosemary sprigs and

slices of lemon

8. Place salmon on the side of the grill away from

the charcoal

9. Cook salmon for 15 minutes or until akey.

CHILI-LIME CHICKEN THIGHS

Perfect for tacos, fajitas, nachos, or as a dish all on it’s own,

this Chili-Lime Chicken Thighs Recipe, prepared by our

ambassador, BBQFiends, can be quickly cooked on a grill for

a weeknight meal or cooked with charcoal on the weekend to

add just the right kick of smokey avor.

Ingredients:

3 Lbs Chicken Thighs

2 Tbsp Favorite BBQ Chili Seasoning

1 Lime

Chopped Cilantro for Garnish

1 Lime Juiced (Marinade)

1 - 12 oz Beer (Marinade)

Salt & Pepper to Taste (Marinade)

Instructions:

1. Trim excess fat off chicken thighs and place in a large

bowl. Add the marinade ingredients and let sit in the

refrigerator for 1-2 hours before cooking.

2. Remove chicken from marinade and season with your

favorite BBQ chili seasoning. Get the grill up to 375° F

and place the chicken over indirect heat.

*Tip: To get crispier chicken skin ip the chicken over

about half-way through the cook and move to direct

heat. Make sure internal temp is at least 165F before

removing for the grill.*

3. Pull the chicken and garnish with chopped cilantro and a

squeeze of lime over the top.

4. Serve and enjoy!

D-5

Smoking Recipes

“CERTIFIED” PORK BUTT

A great pork butt recipe perfect for beginners and pitmasters

alike. This slow smoked pork butt recipe is great shredded

and piled high with coleslaw for a sandwich or eaten on it’s

own straight out of the pan!

Ingredients:

2 Pork Butts (6-10 lbs. each)

Apple juice

Your favorite rub/seasoning

Mustard

Preparing the Meat:

1. Remove the pork butt from the plastic wrap & pat dry

using a paper towel.

Tip: Choose a pork butt with a full fat cap. This helps

the meat while it’s smoking for a long period of time.

2. Trim the excess fat that is loose and pulls up easily.

Score the fat cap 1/8 to 1/4-inch-deep diagonally, spaced

out 1/2 to 1 inch apart.

Tip: Scoring the meat allows the seasoning and

smoke to penetrate into the pork butt.

3. Fill the marinade injector with apple juice and inject into

the top and sides of the meat.

4. Spread a coating of mustard using a basting brush all

over the pork butt.

5. Tip: This allows the rub to stick to the pork butt.

6. Generously season the pork butt on all sides with your

favorite rub.

Tip: After seasoning, wrap in Saran Wrap and

store in the refrigerator overnight or 8-10 hours.

This allows the rubs to penetrate and apple juice to

tenderize the pork butt.

Cooking Directions:

1. Ignite charcoal and preheat the smoker to 225°F.

2. Add boiling water to the drip pan and place under

the grill grate.

Tip: This will add moisture for the cook and collect

the drippings .

3. Smoke the pork butts for 2 hours per pound at 225°F,

until the meat reaches an internal temperature of 160°F.

Tip: Maintain a 225°F temperature, check re

hourly or when needed. Also spritz with apple juice

every time you add fuel to your re. Spritzing adds

moisture and avor. It prevents the pork butt from

drying out and helps to create the bark. Monitor the

temperature using a folding probe thermometer and/

or remote thermometer.

4. Remove the pork butts from the smoker and double wrap

in foil. Before closing the wrap, add 1 Cup of apple juice

and 1 stick of butter for each pork butt, more seasoning

and BBQ sauce, to taste.

5. Place back in the smoker and cook until the pork butt

reaches an internal temperature of 199°F, then remove

from the smoker.

Tip: Wrap pork butt in a large towel and place in a

cooler or just set to the side for a minimum of 1-2

hours for resting. This allows the meat to cook down

and stop cooking and is a major key in the process.

6. After resting, remove the towel and foil. Pull apart the

pork using two forks or meat claws.

7. Make pulled pork sandwiches and endless

pulled pork dishes. Enjoy!

BRISKET

The brisket recipe is a traditional take on the smoked classic,

promising tender, smoky results.

Ingredients:

10 ½ lb. beef brisket

½ Cup paprika

¼ Cup packed light brown sugar

3 Tbsp. salt

3 Tbsp. coarse black pepper

3 Tbsp. Chili powder

Apple juice

Water

Instructions:

1. Using a sharp knife, trim the fat from the brisket leaving

an even, thin layer on the top.

2. In a medium bowl, combine paprika, light brown sugar,

Chili powder, salt and pepper and mix well to make rub

seasoning. Using your hands, or a shaker, generously

apply rub all over.

3. Wrap the brisket in plastic wrap and refrigerate for at

least 12 hours.

4. When setting up the grill, add wood chips/chunks to

charcoal and add Smokin’ Stone with an aluminum pan

on top. Pour apple juice and water into the pan, about

halfway full. Place a temperature probe at grate level and

heat grill to 220°F.

5. Place brisket on grates, fat side up, and allow to smoke

for 5 hours. After 5 hours, wrap the brisket in butcher

paper and return to grill at 220°F. Brisket is done when

the internal temperature reaches 195°F. Allow the brisket

to rest for 1 hour.

6. Slice, serve and enjoy!

D-6

3-2-1 RIBS

The 3-2-1 rib method might be something you have seen

thrown around on social media. It’s a popular technique for

smoking ribs that are tender, juicy, and come clean off the

bone. Simple and easy to follow, this is a surere way to

guarantee your ribs are nger lickin’ good.

The 3-2-1 Method is a process that involves smoking the

ribs for three hours, wrapping them in foil and braising for

two hours, and the smoking unwrapped for one hour. This

not only helps the ribs cook faster, it ensures an even smoke

ring, and more tender meat.

Ingredients:

4 Racks of Ribs

2 Cups of Apple Cider, 2 Additional Cups

in Spray Bottle

8 Tbsp of Salted Butter

1 Cup of Favorite BBQ Sauce

1 Cup Dark Brown Sugar

Char-Griller Rib Rub

4 Tbsp Honey

Instructions:

1. Prepare your Char-Griller

Offset Smoker for smoking by

starting half a chimney starter of charcoal and adding it

to the Side Fire Box. Alternatively, prepare your grill for

the indirect method with coals arranged opposite where

you plan to place the ribs.

Tip: Add about half a chimney of unlit charcoal to the

Side Fire Box close to the barrel before adding the

lit charcoal next to it. The lit charcoal will gradually

light the unlit charcoal to help maintain temperature

for longer.

2. Add three to four chunks of Apple Wood and close the lid.

3. Allow the grill to heat up to about 200°F.

4. Remove the membrane from the ribs.

Tip: Start at the narrower end of the rack,

carefully work a paring knife under the membrane to

get it started, and remove the membrane using

a paper towel.

5. Liberally season both sides of the ribs with

Char-Griller

Rib Rub.

6. Open the grill and raise the adjustable re grate to the

top level. This ensures even smoke distribution.

7. Place a drip pan(s) full of water under the grates and on

top of the re grate in the main barrel.

8. Place ribs bone side down on the grates, close the lid

and allow to smoke for three hours.

Tip: Place the exposed bone side of the rib rack

towards the Side Fire Box to get the meat to pull

away from the bone better. If using the indirect

method, place ribs opposite the coals.

9. Periodically check the temperature to ensure it is

holding steady at 200°F. If you have to add charcoal,

only add lit charcoal.

10. Every 30 minutes, spray the ribs with Apple Cider and

move the rib rack that is closest to the Side Fire Box to

the side of the grill that is furthest from the Side Fire Box

and move the other rib racks closer to the Side Fire Box

to accommodate. Repeat the spray and rotate method

every 30 minutes.

11. Remove ribs from the grill after three hours.

12. Tear off a large sheet of heavy-duty aluminum foil. (One

for each rack of ribs.)

13. Place one rack of ribs bone side up on each piece of

aluminum foil.

14. Coat the bone side of ribs with brown sugar, honey, and

four pats of butter.

15. Pour over ½ cup of apple cider.

16. Fully crimp the edges of the foil together

to cover the ribs.

17. Fully crimp the edges of the foil together

to cover the ribs.

18. Repeat with the other three racks of ribs.

19. Transfer ribs back to the smoker and increase the

temperature to 225°F.

20. Do this by opening the dampers a little more and adding

another half a chimney of lit charcoal if needed.

21. Allow ribs to braise for two hours.

22. Continue to rotate the ribs as outlined in step 8b to

ensure that all of the racks get time close and far away

from the re.

23. Remove the ribs from the grill and foil. Place back on the

grill bone side down.

24. Brush ribs with your favorite BBQ sauce and cook for

one hour at 225°F.

25. Remove and enjoy!

D-7

SMOKED MAC AND CHEESE

An all-time family favorite, this Smoked Mac & Cheese recipe

elevates stovetop or oven baked mac & cheese with avors

sure to keep your smoker red up

Ingredients:

1 Package of Elbow Macaroni

½ Stick of Butter

¼ Cup of All Purpose Flour

1 Cup of Heavy Cream

1 Cup of Milk

2 Cups of Cheddar Cheese (Shredded)

1 Cup of Gouda Cheese (Shredded)

1 Cup of Colby Jack Cheese (Shredded)

½ Cup of Cream Cheese

2 Tbsp of Black Pepper

1 Tsp of Cayenne Pepper

1 Large Cast Iron Skillet

Instructions:

1. Boil elbow macaroni according to package instructions

for al dente.

2. Preheat the smoker to 225°F using a fruity hardwood like

apple or cherry in the

Side Fire Box.

Tip: If your grill does not ha ve the Side Fire Box

attachment, easily turn it into a smoker by arranging

coals/wood

opposite of where you place the mac

and cheese pan. If you place the pan

on the right side of the grates, simply place wood on

the right side for an indirect cooking experience.

3. Heat the cast iron skillet over medium heat, then melt

butter and whisk in our.

4. While continuing to whisk, add milk and heavy cream

bringing to a boil.

5. Reduce to low-medium heat and whisk in cream cheese

until smooth.

6. Whisk in the rest of the cheeses continuing to stir until

melted and smooth

7. Turn off the heat then stir in macaroni noodles until

thoroughly mixed with cheese sauce

8. Place the entire skillet in the smoker and cook for 1-2

hours until desired doneness. Keep in longer for more

smoky avor.

9. Serve hot.

SMOKED STUFFED HOT DOGS

1. Slit hot dogs lengthwise, within 1/4 inch of each end.

2. Stuff hot dogs with cheese and relish and wrap in bacon.

3. Place on cooking grate over drip pan and smoke 15-20

minutes or until bacon is crisp.

SMOKED CHICKEN PARTS

AND HALVES

Instructions:

1. Rinse pieces in cold water and pat dry with paper towels.

2. Brush each piece with Olive Oil and season to taste with

salt and pepper.

3. Brown pieces directly above coals with lid open and grill

on high or medium heat for several minutes.

4. Then place pieces on cooking grate in indirect

cooking area.

5. With the grill on low heat, cook with lid down for 55 to 60

minutes or until done. Do not use Olive Oil or salt and

pepper if using marinade

SMOKED BAKED HAM:

You can smoke fully cooked canned ham or smoked and cured

whole ham or shank or butt portion.

Glaze

1 cup of Light Brown Sugar, rmly packed

1/2 cup Orange Juice

1/2 cup Honey

Instructions:

1. Combine sugar, juice and honey. Let glaze sit for at

least 4 hours.

2. Remove rind and score fat diagonally to give a

diamond effect.

3. Insert a whole clove into the center of every diamond.

4. Place ham with fat side up in center of cooking grate.

Close lid.

5. About 9 minutes per pound is suggested for fully cooked

hams. Smoked or cured ham, which is not fully cooked,

should be cooked to an internal temperature of 160°F.

6. Baste with ham glaze 3 or 4 times during last 30 minutes

of cooking time.

7. Garnish with pineapple rings about 15 minutes before

end of cooking time.

D-8

SMOKED TURKEY

Instructions:

1. Empty cavity rinse and pat dry with paper towel.

2. Tuck wing tips under the back and tie legs together.

3. Place in center of cooking grate directly above foil drip

pan of water.

4. Smoke for 12 minutes per pound. Allow several extra

minutes per pound if stuffed to allow

for expansion.

5. Use a meat thermometer for best results

(190°F internal).

SMOKED VENISON

WITH BACON

Venison Marinade

1 cup Balsamic or Red Wine Vinegar

1 cup Olive Oil

2 oz. Worcestershire

½ oz. Tabasco

2 Tbsp. Seasoning Salt

1-2 Chopped Jalapeños

3 oz. Soy Sauce

Bacon Marinade

2 oz. Red Wine Vinegar

2 oz. Worcestershire 4 dashes Tabasco

Instructions:

1. Place leg of venison in a container and marinate for

2-4 days, turning daily.

2. Leave bacon to marinate overnight.

3. Remove leg from refrigerator at least an hour

before cooking.

4. Season generously with seasoned salt and coarse ground

black pepper.

5. Wrap 1 lb. bacon over the top of the leg, and smoke 20-

25 minutes per pound, or until tender.

6. Do not overcook.

Marinades

CHICKEN MARINADE

Ingredients:

½ Cup Soy Sauce

¼ Cup Olive Oil

¼ Cup Red Wine Vinegar

1 Tsp Oregano

½ Tsp Sweet Basil

½ Tsp Garlic Powder with Parsley

¼ Tsp Pepper

Instructions:

1. Pour over chicken pieces in non-metal dish

2. Cover and refrigerate overnight, turning occasionally. Use

marinade to baste chicken while cooking.

MEAT MARINADE:

(For steaks, chops, and burgers)

Ingredients:

¼ Cup Soy Sauce

2 Large Onions

2 Garlic Cloves, crushed

2 Tsp Salt

2 Tsp Paprika

1 Tsp Fresh Ground Pepper

Instructions:

1. Combine ingredients in an electric blender, cover,

and process at high speed 1 minute or until mixture

is very smooth.

2. Allow meat to stand in marinade at room temperature for

2 hours or refrigerate up to 24 hours in a covered dish.

3. Bring meat to room temperature before cooking.

SHISH KABOB MARINADE

Ingredients:

1 Cup Soy Sauce

½ Cup Brown Sugar

½ Cup White Vinegar

½ Cup Pineapple Juice

2 Tsp Salt

½ Tsp Garlic Powder

Instructions:

1. Mix all ingredients together.

2. Marinate beef in mixture a minimum of 4 hours.

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RECIPES AT

CHARGRILLER.COM

E-1

Original All-Purpose

BBQ Rub

Pairs well with all types

of meat and sh

Quick Release

Chimney Starter

E-Z starter with patened

Trigger release

ABS handle with heat shield

Zinc coated galvanized steel

Makes starting charcoal grill

fast and easy

Char-Griller

Trucker Hat

Cotton-poly blended front

Nylon mesh back

Adjustable snapback closure

One Size Fits Most

Charcoal Basket

Connes Coals to One

Side for Smoking

Indirect Cooking

Custom Fit Cover

Weather Resistant

Protects Grill Finish

Folding Probe

Thermometer

Stainless steel

fast-read probe accurately

measures temperature

Easily switch from °F to °C

Auto ON/OFF feature for

extended battery life

Check chargriller.com for your

grill’s custom t cover

Model #6304

Model #19586

Model #70100

Model #9955

Model #85501

FOR MORE

SCAN

FAVORITE ACCESSORIES

FOR THE FULL LINE OF ACCESSORIES VISIT CHARGRILLER.COM

P.O. Box 30864

Sea Island, GA 31561

912-638-4724

www.CharGriller.com

Service@CharGriller.com

OM 2130 S A.2

BLAZER

™

Modelo #2130

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MANUAL DEL PROPIETARIO

MANTENGA SU RECIBO

JUNTO CON ESTE MANUAL

PARA FINES

DE LA GARANTÍA.

SERVICIO AL CLIENTE

1-912-638-4724

[email protected]

TABLA DE CONTENIDO

Advertencias De Seguridad Y Garantía .......... A-1

Instrucciones De Montaje ................................ B-1

Uso Del Producto ............................................. C-1

Accesorios ........................................................ E-1

A-1

ADVERTENCIAS IMPORTANTES DE SEGURIDAD

LEA TODAS LAS INSTRUCCIONES Y ADVERTENCIAS DE SEGURIDAD

CUIDADOSAMENTE ANTES DE ENSAMBLAR Y OPERAR SU PARRILLERA

Lea todas las instrucciones cuidadosamente y asegúrese de que su parrillera esté ensamblada,

instalada y reciba mantenimiento apropiadamente. El incumplimiento de estas instrucciones puede

causar daños a la propiedad y/o lesiones severas. Si tiene alguna pregunta relacionada con la

instalación u operación, llame al 912-638-4724.

• Exclusivamente para el uso al aire libre y en áreas bien ventiladas.

• Sea precavido durante el ensamblaje y operación de la parrillera, para evitar rasguños y cortadas

con bordes losos.

• No utilice líquido de encendedor, gasolina, querosén o alcohol para encender el carbón. El uso

de cualquiera de esos o de productos similares podría causar una explosión que resulte en

lesiones severas.

• No deje una parrillera encendida sin supervisión. Mantenga a los niños y mascotas alejados de la

parrillera en todo momento.

• No use la parrilla quedo haya vientos fuertes.

• Tenga cuidado al mover la parrilla para evitar lastimarse.

• El consumo de alcohol, medicamentos recetados o no recetados puede afectar la capacidad del

operador para montar u operar la parrilla de forma segura.

• Use la parrilla al menos a 3 pies de cualquier pared o supercie. Mantenga una distancia de 10 pies

de los objetos que pueden incendiarse o fuentes de ignición, como luces piloto en calentadores de

agua, aparatos eléctricos con corriente, etc.

• Sea extremadamente cuidadoso al agregar carbón y/o madera.

• Nunca mueva la parrilla cuando se esté usando o cuando contenga brasas o cenizas calientes.

• NO use la parrilla a gas para cocinar o calentar en interiores. Se podrían acumular vapores

TÓXICOS y causar asxia. No usar en o sobre barcos en vehículos recreativos.

• Asegúrese de vaciar lata de grasa después de cada uso una vez que se haya enfriado por completo.

• No coloque la parrillera cerca de ningún líquido o gas inamable, ni donde puedan estar presente

vapores inamables.

• Al cocinar con aceite/grasa, no permita que el aceite/grasa supere los 350°F (177°C). No almacene

ni use aceite de cocina adicional cerca de este o cualquier otro aparato.

WARNING:

FUELS USED IN WOOD OR CHARCOAL BURNING APPLIANCES, AND THE PRODUCTS OF COMBUSTION OF SUCH FUELS, CAN EXPOSE

YOU TO CHEMICALS INCLUDING CARBON BLACK, WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE CANCER, AND CARBON MONOXIDE,

WHICH IS KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM. For more information go to:

www.P65Warnings.ca.gov.

ADVERTENCIA: LOS COMBUSTIBLES USADOS EN EQUIPOS PARA QUEMAR MADERA O CARBÓN, ASÍ COMO LOS PRODUCTOS DE TAL COMBUSTIÓN,

PUEDEN EXPONERTE A SUSTANCIAS QUÍMICAS, ENTRE ELLAS EL NEGRO DE HUMO Y EL MONÓXIDO DE CARBONO, QUE EL ESTADO DE CALIFORNIA

RECONOCE COMO CAUSA, RESPECTIVAMENTE, DE CÁNCER Y DE MALFORMACIONES CONGÉNITAS Y OTROS DAÑOS AL SISTEMA REPRODUCTOR.

Para más información, visite www.P65Warnings.ca.gov

A-2

• Sea precavido ya que las llamas pueden intensicarse y estallar cuando el aire fresco entra en

contacto con el fuego.

• NO se incline sobre una parrilla abierta y preste atención a donde pone las manos/dedos cerca del

borde del área para cocinar.

• Cuando abra la tapa, mantenga las manos, cara y cuerpo en resguardo del vapor caliente

y las llamaradas.

• ADVERTENCIA: Para prevenir lesiones utilice guantes o equipo de protección cuando

opera la parrilla.

• No exceda una temperatura de 500°F.

• No permita que el carbón y/o leña repose en las paredes de la parrillera. Esto reduciría

considerablemente la vida útil de la parrillera.

• Siempre utilice agarradores de horno para proteger las manos de quemaduras.

• Evite tocar supercies calientes.

• PRECAUCIÓN: Las compuertas de metal expuestas en los ductos de aire y/o manillas de metal se

calientan durante el uso de la parrillera. Use siempre los agarradores para horno cuando ajuste el

ujo de aire, para proteger las manos de quemaduras.

• No altere esta parrilla de ninguna manera.

• Cuando abra la tapa, asegúrese de empujarla completamente hasta que descanse sobre los

soportes de apoyo de la tapa. Tenga mucho cuidado ya que la cubierta podría caer a la posición de

cerrado, causando lesiones. Siempre sostenga una tapa abierta por el asa, para prevenir que se

cierre inesperadamente.

• Cierre la tapa y todas las rejillas para ayudar a extinguir la llama.

• No deje carbones y cenizas sin supervisión. Antes de dejar la parrillera sin supervisión, retire los

carbones y cenizas. Tome precauciones para protegerse a sí mismo y a la propiedad.

• Coloque los carbones y cenizas cuidadosamente en un contenedor de metal no combustible y

satúrale completamente con agua. Permita que los carbones y cenizas reposen por 24 horas en el

contenedor de metal previo a su desecho.

• Para protegerle de las bacterias que pueden causar enfermedades, mantenga todas las carnes

refrigeradas y descongélelas en el refrigerador o microondas. Mantenga las carnes crudas

separadas de otras comidas, y lave todo lo que entre en contacto con la carne cruda.

• Cocine las carnes cuidadosamente, y refrigere los excedentes inmediatamente.

• Utilice un termómetro para comida calibrado y los lineamientos del Departamento de Agricultura de

los EE.UU. para asegurarse de que la carne, aves, mariscos y otros alimentos cocidos alcancen

una temperatura mínima saludable para su ingesta.

ESTAS ADVERTENCIAS TAMBIÉN APLICAN PARA LA PARRILLERA LATERAL.

IMPORTANT SAFETY WARNINGS

ADVERTENCIAS IMPORTANTES DE SEGURIDAD

(Continuación)

A-3

NO Devuelva El Producto A La Tienda.

Esta parrilla se ha creado siguiendo las normas de calidad más altas. Si tiene preguntas que este

manual no aborda o si necesita piezas, llame a nuestro Departamento de Atención al Cliente al

1-912-638-4724 (EE.UU.) o escríbale un correo electrónico a Char-Griller

al: Service@CharGriller.com

y tenga su número de serie a mano.

REGISTRE SU PARRILLA:

Para aprovechar la garantía de Char-Griller

al máximo, asegúrese de registrar

su parrilla visitando www.CharGriller.com/Register o llame al departamento de

Servicio al Cliente al 1-912-638-4724.

Registrarse le aporta protecciones importantes:

1. Registre su parrilla hoy para activar su garantía y obtener acceso exclusivo a

desarrollos de productos, actualizaciones y recetas.

2. Esto nos permite ayudarlo a obtener piezas garantizadas rápidamente y brindar

un mejor servicio al cliente.

NOTA: Para registrarse, necesitará su número de modelo, número de serie y una copia del recibo de

compra original.

Documente su números de serie AQUÍ:

(Puede encontrar el modelo y el número de serie en la parte trasera de la carcasa de la parrilla o en la pata).

_________________________

(NO. DE SERIE)

***¡DETÉNGASE! ¡LLAME A PRIMERO!***

REGISTRARSE

AQUÍ!

(ejemplo)

A-4

LA OXIDACIÓN SUPERFICIAL NO SE CONSIDERA UN DEFECTO DE FABRICACIÓN O DE MATERIALES

Las parrillas Char-Griller están fabricadas de acero y la oxidación ocurrirá naturalmente si se exponen a los elementos.

Consulte la sección titulada “Uso” para repasar cómo cuidar su parrilla adecuadamente.

Estas garantías NO cubren problemas superciales, como raspones, abolladuras, corrosión o decoloración por calor,

limpiadores abrasivos y sustancias químicas, oxidación supercial o decoloración de las supercies de acero.

Las garantías son únicamente para reemplazar piezas defectuosas. Char-Griller no se hace responsable de los daños

causados por accidentes, alteraciones, mal uso, abuso, ambientes hostiles, instalación incorrecta e instalación que no

satisfaga los códigos locales de servicio para la unidad.

Se excluye bajo TODAS las garantías

Pintura; óxido de supercie; daño causado por el calor; piezas incorrectas que el cliente haya pedido, incluyendo el

envío; piezas desgastadas; piezas faltantes o dañadas que no se reporten dentro de los dos (2) meses después de la

fecha de compra; piezas defectuosas que no se reporten dentro de un (1) año de la fecha de compra; descoloración de

la cubierta de la parrilla.

*NOTA: Se pueden requerir fotos y el retorno prepago del artículo en cuestión para presentar reclamos de garantía.

El mal uso, abuso o uso comercial invalida todas las garantías.

SE NECESITA UNA COPIA DEL COMPROBANTE DE COMPRA CON FECHA (RECIBO) PARA REGISTRARSE O

PRESENTAR UN RECLAMO DE GARANTÍA*. CONSERVE UNA COPIA DEL RECIBO PARA SUS REGISTROS.

Char-Griller reemplazará cualquier pieza defectuosa de sus parrillas/ahumadores, bajo garantía, según se describe de abajo.

LEA ESTA INFORMACIÓN DETENIDAMENTE Y COMUNÍQUESE CON EL DEPARTAMENTO DE SERVICIO AL CLIENTE

MARCANDO 912-638-4724 O ESCRIBIENDO A SER[email protected]. SI TIENE ALGUNA PREGUNTA.

Parrillas de carbón / Pellet / Kamado

Parrilla - Cubierta Y Parte Inferior

(excluye el cenicero extraíble)

5 años a partir de la fecha de compra por

oxidación / quemaduras

Cenicero Y Piezas defectuosas

1 año desde la fecha de compra

Parrillas a Gas

Cubierta de la parrilla (mitad SUPERIOR) Y tubos de la

hornilla principal (excluye la Hornilla lateral)

5 años a partir de la fecha de compra por

oxidación / quemaduras

Carcasa de la parrilla (parte INFERIOR) Y hornilla lateral Y

piezas defectuosas

1 año desde la fecha de compra

Parrillas de Combustible Dual (Gas y Carbón)

Parrilla a carbón - Cubierta y parte inferior y Cubierta de

la parrilla a gas (mitad SUPERIOR) Y tubos de la hornilla

principal (excluye el cenicero y la hornilla lateral)

5 años a partir de la fecha de compra por

oxidación / quemaduras

Cenicero Y Piezas defectuosas y Carcasa de la parrilla a gas

(parte INFERIOR) Y hornilla lateral

1 año desde la fecha de compra

Piezas, Accesorios y Cobertores Para Parrilla 1 año a partir de la fecha de compra

(únicamente se cubren las roturas de costuras

para los cobertores)

INFORMACIÓN DE GARANTÍA

B-1

INSTRUCCIONES DE ENSAMBLAJE

1 2

10L

16 12

B-2

LISTA DE PIEZAS

Artículo Cantidad Nombre de Parte

1 1 CHIMENEA

2 1 CAMPANA DE LA PARRILLA

3 1 PLACA CON EL LOGOTIPO

4 1 REJILLA PARA CALENTAR

5 1 CUERPO DE LA PARRILLA

6 1 AMORTIGUADOR DE CÍRCULO

7 1 CÁMARA DE COMBUSTIÓN LATERAL CUBIERTA EN BLANCO

8 1 PATA CORTA TRASERA

9 1 PATA CORTA FRONTAL

10 1 EJE

L 2 TAPÓN (INCLUIDO EN EL PAQUETE DE HARDWARE)

12 2 RUEDAS

13 1 BROCHE DEL DEPÓSITO DE GRASA

14 2 MONTAJE DE SOPORTE DE LA REPISA FRONTAL

15 1 REPISA FRONTAL

16 1 REPISA INFERIOR

17 2 TAPON DE PATA

18 1 PATA LARGA FRONTAL

19 1 PATA LARGA TRASERA

K 3 GANCHO PARA UTENSILIOS (INCLUIDO EN EL PAQUETE DE HARDWARE)

21 1 ESTANTE LATERAL DE METAL

22 1 ANDEJA PARA CENIZAS Y REJILLA PARA EL CARBÓN

23 2 COLGADOR DE LA BANDEJA PARA CENIZAS

24 1 ELEVADOR DE LA REJILLA

25 4 REJILLA PARA COCINAR

26 2 BISEL DE LA MANIJA DE LA CAMPANA

27 1 MANIJA DE LA CAMPANA (HARDWARE ADJUNTO)

28 1 BISEL DEL TERMÓMETRO

29 1 TERMÓMETRO (HARDWARE ADJUNTO)

30 1 REGULATOR DE TIRO DE LA CHIMENEA

31 1 RESORTE DE LA CHIMENEA

32 1 TUERCA CIEGA

B-3

Ensamblaje: Requiere 2 personas. Herramientas Necesarias: martillo, destornillador Phillips, alicates,

y un destornillador de tuerca de 7/16 “.

**NOTA: No apriete ningún tornillo o perno a menos que se indique explícitamente.

Apretar antes de tiempo puede impedir que las partes encajen. Todas las Tuercas

Hexagonales deben ir en la parte interna de la parrillera a menos que se indique lo

contrario. Desempaque todo el contenido en un área despejada y acolchada.**

Tiempo Estimado de Ensamblado: 45 minutos

HARDWARE NECESARIO

Artículo Descripcíon Foto Cantidad

PERNO DE HOMBRO, 5/16 - 18 2

PERNO HEXAGONAL 1/4-20 X 1/2” 28

PERNO HEXAGONAL 1/4-20 X 3/4” 3

PERNO HEXAGONAL 1/4 - 20 X 2” 2

TUERCA HEXAGONAL,

CON REBORDE, 1/4-20

ARANDELA, FIJACIÓN, 1/4” 13

ARANDELA, PLANA, 1/4” 2

ARANDELA, PLANA 2/5” 2

PASADOR DE CHAVETA, 1” 2

PASADOR DE CHAVETA, 1.5” 2

GANCHOS PARA UTENSILIOS 3

TAPÓN 2

Paquete De Hardware: #551159

B-4

PASO 1

PASO 2

B-5

PASO 3

B-6

PASO 4

x2 x2

H L

VISTA ALTERNATIVA

B-7

PASO 5

B-8

PASO 6

PASO 7

B-9

VISTA REVERSA

PASO 8

B-10

PASO 9A

x2 x4

D E

VISTA ALTERNATIVA

B-11

PASO 9B

B-12

PASO 10

B-13

PASO 11A

PASO 11B

B-14

PASO 12

PASO 13

B-15

Vista instalada del titular de

la taza de grasa

PASO 14

PASO 15

Para garantizar un montaje resistente,

apriete todas las TUERCAS y TORNILLOS.

EMPEZAR

CON ESTA

GUÍA DE

PARRILLA!

TOTALMENTE

ENSAMBLADA

C-1

INSTRUCCIONES OPERATIVAS

Instalación Del Equipo

Esta parrillera está diseñada para el uso en exteriores, lejos de cualquier material inamable. Es importante que

no exista ninguna obstrucción arriba del equipo y que se mantenga una distancia mínima de 36 pulgadas (91,4

cm) desde la parte lateral o trasera de la parrillera. Es importante que las aperturas de ventilación de la parrillera

no sean obstruidas.

La parrillera debe ser usada en una supercie nivelada y estable. La parrillera debe ser protegida de las

corrientes de viento directas y de cualquier goteo de agua (lluvia o agua residual de canaletas). No mueva la

parrillera mientras esté caliente y no la deje sin supervisión durante su operación.

NUNCA EXCEDA LOS 500 °F. ESTO DAÑARÍA EL ACABADO Y CONTRIBUIRÍA A LA OXIDACIÓN DEL

EQUIPO. LA PINTURA NO ESTÁ CUBIERTA POR LA GARANTÍA Y REQUERIRÁ DE RETOQUES. ESTA

UNIDAD NO TIENE GARANTÍA CONTRA LA OXIDACIÓN.

36 PULGADAS

(90 CM)

PRECAUCIÓN

CALI ENTE

NO MOVER

C-2

Instrucciones De Encendido

Existen varios métodos para encender su parrillera a carbón, dependiendo del tipo de material que preera usar.

La chimenea de encendido a carbón es el método de encendido preferido de Char-Griller

debido a su rapidez

y practicidad pero encender carbón en trozos o briquetas directamente en la parrillera también es un excelente

método de encendido.

NOTA:

• No use uido de encendido, gasolina, querosén. alcohol u otro acelerador para encender el carbón,

debido a la inamabilidad, el riesgo de lesiones corporales y la posibilidad de dejar un sabor desagradable

en su comida.

• Si es necesario, utilice pinzas para mover las brasas para obtener un fuego uniforme.

• Siempre utilice guantes para manejar las rejillas de la parrillera, la rejilla del carbón o para mover las brasas.

Chimenea De Encendido

A Carbón

1. Retire las rejillas de la parrillera y colóquelas a un lado

2. Llene su chimenea de encendido a carbón con

briquetas o carbón en trozos hasta alcanzar ¾

de su capacidad

3. Coloque el encendedor en la rejilla de carbón, encienda

y luego posicione la chimenea de encendido a carbón

directamente sobre el encendedor

4. La brasa se encenderá en dirección ascendente, de

abajo a arriba

5. Después de que las brasas en la parte superior de la

chimenea se enciendan (usualmente en unos 10-15

minutos), vierta las brasas sobre la rejilla de carbón y

coloque nuevamente las rejillas de la parrillera

Encendedores

1. Retire las rejillas de la parrillera y colóquelas a un lado

2. Vierta aproximadamente 3 libras (aproximadamente 50

a 60 briquetas) de carbón directamente sobre la rejilla

de carbón y apílelo

3. Inserte el encendedor en el medio de la pila de carbón,

de modo que esté ligeramente cubierta y enciéndala

4. Una vez que el carbón se haya encendido por completo,

generalmente cuando esté de color rojo o gris, use las

pinzas para moverlo de lado al otro y coloque las rejillas

de la parrillera

C-3

Controlando La Temperatura

El control de la temperatura de su parrillera se basa en el control del ujo del aire que llega al fuego. MÁS AIRE

= MÁS FUEGO. MENOS AIRE = MENOS FUEGO. Al abrir y cerrar la compuerta superior y las compuertas

laterales, puede controlar fácilmente la temperatura de su parrillera. La cantidad de carbón durante el asado

también puede inuir signicativamente en su capacidad de control de temperatura. Durante la cocción, puede

ser necesario ajustar las compuertas para responder ante cualquier cambio en el tiempo meteorológico como

vientos o variaciones del combustible. Cuando aprenda a operar su parrillera, use siempre la misma cantidad de

carbón para que conozca cómo controlar las compuertas de su parrillera.

AHUMADO

150°-250°F

• Controle el ujo de aire, según

sea necesario, ajustando la

apertura de las compuertas

entre 1/3 a 2/3.

• Para obtener mejores

resultados, comiencen con no

más de 2 libras de carbón (30 a

40 briquetas)

• Coloque los carbones en una

mitad de la rejilla de carbón:

ajuste la rejilla de carbón a la

posición media.

SELLADO

450°-500°F

• Para tener el máximo ujo de

aire, ambas compuertas deben

estar totalmente abiertas.

• Para obtener mejores

resultados, comiencen con no

más de 3 libras de carbón (50 a

60 briquetas)

• Ajuste la rejilla de carbón a la

posición más alta o cercana a

las rejillas de cocción.

• Comience ajustando la apertura

de las compuertas a una

apertura igual o menor a 1/4 y

ajuste durante la cocción, según

sea necesario.

• Para obtener mejores

resultados, comience con no

más de 2 libras de carbón (30 a

40 briquetas) y/o madera

de combustible

• Ajuste la rejilla de carbón a la

posición más baja o alejada de

las rejillas de cocción

ASADO A LA PARRILLA

300°-450°F

C-4

Curando Su Parrillera

Curar la parrilla es un paso importante que llevar a cabo antes de comenzar a cocinar en su nueva parrillera.

Este proceso ayudará a proteger el acabado interior y exterior de la parrillera, reducirá la cantidad de alimentos

pegados a las rejillas, reducirá los sabores poco naturales y ayudará a evitar la oxidación de las rejillas.

Char-Griller

recomienda el uso de aceite de linaza para curar su parrillera, pero la mayoría de los aceites

de grado alimenticio (canola, semilla de uva, vegetal, cártamo, etc.) funcionarán.

PASO 1

CUBRA LIGERAMENTE

CON ACEITE

1. Las parrilleras Char-Griller

están cubiertas con aceite

vegetal. Si es la primera vez

que cura a su parrillera, pase

al Paso 2.

2. Si está volviendo a curar su

parrillera, cubra ligeramente

TODAS las supercies interiores

(incluyendo rejillas e interior del

barril) de su parrillera con aceite

de linaza u otro aceite vegetal.

PASO 2

CALIENTE LA

PARRILLERA

1. Siga las instrucciones para

encender su carbón (página

C-2) y controlar la temperatura

(página C-6) y lleve su parrillera

a una temperatura aproximada

de 450 °F.

2. Una vez que alcance la

temperatura, permita que las

supercies de la parrillera se

curen durante 20 minutos.

PASO 3

VUELVA A APLICAR

ACEITE A LAS REJILLAS

(REPITA 5 VECES)

1. Después de 20 minutos,

abra su parrillera y retire

cuidadosamente las rejillas con

un levantador de rejillas.

2. Vuelva a aplicar aceite de linaza

u otro aceite vegetal sobre

ambas caras de las rejillas y

vuélvalas a colocar dentro

de la parrillera.

3. Cierre la tapa y permita que las

supercies se curen durante

20 minutos

4. Repita este procedimiento

hasta cinco veces (agregue

más carbón para mantener la

temperatura, según

sea necesario).

5. Su parrillera está lista para

ser utilizada.

NOTA:

• Usted puede cubrir ligeramente el exterior del cuerpo de la parrillera (mientras está caliente) con

aceite vegetal. Esto extenderá la vida útil del acabado, similar a cuando pule un carro.

C-5

Fuego directo

SELLADO (FUEGO DIRECTO A ALTA

TEMPERATURA) - 450°- 500°F

Hasta 3 libras de carbón (50 a 60 briquetas)

Rejilla de carbón ajustada a la posición más alta o

cerca de las rejillas de cocción

Estilos De Parrilla O Asado

Su parrillera Char-Griller

puede ser usada para ahumar, asar o sellar su comida. Al usar las zonas de temperatura,

carbón y sabor a madera, puede personalizar la experiencia culinaria a su gusto. Las siguientes descripción le

explican las cuatro formas más comunes en que puede cocinar con su parrillera a carbón Char-Griller

Sellado

Cocine rápidamente con fuego directo a temperaturas

altas (450 °F a 500 °F).

1. Ajuste la rejilla de carbón a la posición alta (más

cerca de las rejillas de la parrillera) usando el

soporte de bandejas de carbón ajustable.

2. Prepare hasta 3 libras (aproximadamente 50 a

60 briquetas) de carbón encendido, repartiéndolo

equitativamente en la rejilla de carbón.

3. Una vez que la parrillera se encuentre a la

temperatura deseada, puede empezar a cocinar

al colocar los alimentos directamente sobre

las brasas.

4. Los alimentos se cocinarán rápidamente. Cocine

cada lado durante 3 o 4 minutos y luego llévelos

a la temperatura interna deseada.

5. NOTA: Siempre selle con la tapa de la parrillera

abierta para prevenir el daño al acabado exterior.

Fuego indirecto Fuego directo

Asado A La Parrilla

Cocine con fuego directo e indirecto a temperaturas

medias (300 °F a 450 °F). Utilice una conguración

de dos zonas para cocinar a diferentes velocidades

y temperaturas.

1. Ajuste la rejilla de carbón a la posición

media (entre las rejillas y el cuerpo de la

parrillera) usando el soporte de bandejas de

carbón ajustable.

2. Prepare hasta 2 libras (aproximadamente 30 a

40 briquetas) de carbón encendido, repartiéndolo

equitativamente en una MITAD de la rejilla de

carbón, creando dos zonas de cocción.

3. Una vez que la parrillera se encuentre a la

temperatura deseada, puede empezar a

cocinar. Primero coloque los alimentos sobre

el fuego directo, cocinando cada lado según su

preferencia. Luego de la cocción inicial sobre

fuego directo, mueva los alimentos a la zona

fría (vea la foto a la derecha) para llevar sus

alimentos a la temperatura interna deseada.

4. NOTA: Puede usar virutas y trozos de madera

o troncos cortados, adicionales al carbón, para

agregar el sabor ahumado deseado.

ASADO (FUEGO DIRECTO) - 300°- 450°F

Hasta 2 libras de carbón (30 a 40 briquetas)

Rejilla de carbón ajustada a la posición media

6. NOTA: Puede usar virutas y trozos de madera

o troncos cortados, adicionales al carbón, para

agregar el sabor ahumado deseado.

C-6

Cool Zone

Bandeja de Agua

(opcional)

Bandeja de Agua

(opcional)

Bandeja colectora

(opcional)

Ahumado

Cocine con fuego indirecto a bajas temperaturas

(150°F a 250°F). Use virutas, trozos, pellets de

madera o troncos cortados para agregar

el sabor ahumado

1. Ajuste la rejilla de carbón a la posición baja

(posición más alejada de las rejillas de la

parrillera) usando el soporte de bandejas de

carbón ajustable.

2. Prepare hasta 2 libras (aproximadamente

30 a 40 briquetas) de carbón, repartiéndolo

equitativamente en una MITAD de la rejilla de

carbón, creando dos zonas de cocción.

3. Agregue virutas, trozos de madera o

troncos cortados para agregar el sabor

ahumado deseado

4. Una vez que la parrillera se encuentre a la

temperatura deseada, puede empezar a cocinar

5. Mantenga la comida sobre el lado más frío con

fuego indirecto durante toda la cocción.

Cocine con fuego indirecto de la parrillera lateral a

bajas temperaturas (150 °F a 250 °F). Use virutas,

trozos, pellets de madera o troncos cortados para

agregar el sabor ahumado.

1. Prepare hasta 2 libras (aproximadamente 30 a 40

briquetas) de carbón en la parrillera lateral.

2. Agregue virutas, trozos, pellets de madera o

troncos cortados para agregar el sabor

ahumado deseado.

3. Una vez que la parrillera se encuentre a la

temperatura deseada, empiece a cocinar.

4. Los alimentos ubicados más cerca de la

parrillera lateral se cocinarán más rápido que

los alimentos ubicados en el lado opuesto de la

parrillera lateral.

5. NOTA: Abrir la cámara de ahumado extenderá el

tiempo de cocción.

AHUMADO HORIZONTAL (FUEGO INDIRECTO) - 150-250°F

Hasta 2 libras de carbón (30 a 40 briquetas)

y/o madera como combustible en la parrillera lateral

Ahumado Horizontal

6. NOTA: Abrir la cámara de ahumado extenderá el

tiempo de cocción.

AHUMADO (FUEGO INDIRECTO) - 150°-250°F

Hasta 2 libras de carbón (30 a 40 briquetas)

Rejilla de carbón ajustada a la posición baja o la

posición más alejada de las rejillas de cocción

C-7

Cuidado Y Mantenimiento

Para mantener la parrillera en condiciones óptimas, es importante mantenerla limpia y cuidada. El

cuidado y limpieza continua son la clave para garantizar la larga vida útil de las parrilleras Char-Griller

¿Tiene alguna pregunta? ¡Llame, envíe un correo electrónico o chatee en línea con el departamento de

atención al cliente de Char-Griller

** SOLO VACÍE LAS CENIZAS MIENTRAS LA PARRILLERA NO SE USE Y ESTE FRÍA AL TACTO **

IMPORTANTE: El carbón es poroso y conserva la humedad. NO deje carbón en su parrillera cuando no la

utilice. El carbón y cenizas dejados en la bandeja de cenizas pueden reducir la vida útil de su parrillera.

FINALIZANDO

• Cuando termine de cocinar en

la parrillera, limpie sus rejillas

con el Raspador de rejillas de

Char-Griller® y luego cubra

ligeramente sus rejillas con

aceite de linaza u otro

aceite vegetal.

• Luego, cierre las dos

compuertas y la tapa para que

el fuego se apague.

• Espere a que las brasas y

las cenizas se enfríen por

completo antes de intentar

limpiar la parrillera o remover

los residuos

LIMPIEZA

• Espere que el fuego se haya

extinguido por completo y la

parrilla esté fría al tacto antes

de vaciar las cenizas.

• Retire las rejillas de la parrillera

con el levantador de rejillas.

• Retire la bandeja de cenizas de

la parrillera.

• Golpee ligeramente la

bandeja de cenizas para soltar

cualquier ceniza que pueda

permanecer pegada.

• Vierta las cenizas en un

contenedor de metal y

cubra con agua para

garantizar que ninguna brasa

está encendida; luego podrá

eliminar las cenizas.

CUBIERTA

• Extienda la vida de su

parrillera al usar una cubierta

Char-Griller® a la medida

para proteger a su parrillera

de la intemperie.

• El material de poliéster

resistente a la intemperie

protege contra las aves, el

polvo, el viento, la lluvia

y la nieve.

C-8

Controle la temperatura mediante la cantidad y tipo de combustible, las compuertas duales y la rejilla ajustable

para combustible. Ajuste un extremo de la rejilla a la vez. La madera calienta más que el carbón. Un mayor ujo

de aire equivale a una mayor temperatura.

Puede agregar carbón y/o leña para ahumar mientras cocine. Use guantes y delantal cuando opere su parrillera.

Solo use leñas naturales destinadas para la cocina. Generalmente, puede encontrar leña seleccionada en tiendas

de comestibles y minoristas de artículos para parrillas al aire libre.

Si utiliza una bandeja de agua, revise el nivel del agua cuando cocina durante más de cuatro horas o cuando no

puede escuchar el agua hervir. Agregue agua moviendo la carne hacia un lado y vertiendo el agua a la bandeja

de agua a través de las rejillas de cocción.

Para reducir las llamaradas, cocine con la tapa cerrada.

Cuando cocine con carbón, deje la tapa de la parrillera abierta durante el encendido y hasta que las cenizas

de las brasas se acumulen. La tapa de la parrillera debe permanecer abierta cada vez que el medidor de

temperatura marca más de 500 °F.

Siempre coloque el carbón sobre la rejilla de carbón y no directamente en el fondo de la parrillera.

No use carbón instantáneo ya que le dará un sabor poco natural a la comida.

Las cenizas dejadas en el parrillera durante mucho tiempo absorberán la humedad y se oxidarán. Asegúrese de

vaciar la bandeja de cenizas después de que la parrillera se ha enfriado. El hierro fundido y el acero sin cubrir se

oxidarán si no se le da el cuidado adecuado.

En la PINTURA EXTERIOR, remueva el óxido con un cepillo de alambre y retoque con una pintura para altas

temperaturas, disponible en la mayoría de las tiendas de herramientas/vehículos. Rustoleum® #241169 es el

color de pintura más parecido.

El medidor de temperatura puede humedecerse, lo que causará que se empañe durante la cocción. Puede retirar

el medidor y calibrarlo en el horno.

Para una parrillera más hermética, llene cualquier hueco no deseado con pernos y tuercas extras (no incluidos).

Coloque un recipiente metálico en el recipiente de grasa o en la repisa inferior debajo del agujero de la parrilla

para recoger cualquier gota.

La chimenea y las compuertas laterales estarán calientes. Solo tóquelas usando guantes.

Antes de usar la parrillera por primera vez, debe curar las rejillas de cocción de hierro colado.

Luego de cada uso, cubra las rejillas internas y el metal desnudo con aceite vegetal, mientras estén calientes,

para reducir la oxidación. El curado adecuado y regular protegerá la parrilla contrala oxidación y extenderá la vida

de su parrillera y rejillas de cocción.

La parrillera goteará aceite durante el proceso de curado y durante los siguientes usos. Esto es normal.

Nunca exceda los 500 °F. Esto dañaría el acabado y contribuiría con la oxidación.

La pintura no está cubierta por la garantía y requerirá de retoques.

Esta parrillera no tiene garantía contra el óxido.

No use uido de encendido, gasolina, querosén. alcohol u otro acelerador para encender el carbón. El uso de

cualquiera de estos productos, o de productos similares, puede causar una explosión que posiblemente conlleve

a graves lesiones.

Consejos Y Advertencias Generales Sobre La Parrillera

NOTA: El humo puede escapar de áreas distintas a la chimenea de la parrillera. Eso no afectará la cocción.

CHAR-GRILLER

NO ACEPTA DEVOLUCIONES DE PARRILLERAS USADAS.

C-9

Guía De Cocción

PRODUCTOS

DEL MAR

GRANDE

CAMARÓN

4 A 6 MINUTOS

1,5 ONZAS

VIEIRA

4 A 6 MINUTOS

1 PULGADA DE GROSOR

PESCADO, FILET

5 A 10 MINUTOS

1 LIBRA

PESCADO, ENTERO

15 A 20 MINUTOS

TIEMPO DE COCCIÓN

PROMEDIO

NIVEL DE CALOR TIPO DE CALOR

POLLO

4 ONZAS - SIN HUESO, SIN PIEL

PEC HUGA O ANTEMUSLO

DE POLLO

8 A 12 MINUTOS

3 A 6 ONZAS - CON HUESO*

ANTEMUSLO O MUSLO DE POLLO

35 A 45 MINUTOS

10 A 12 ONZAS - CON HUESO*

PECHUGA DE POLLO

35 A 45 MINUTOS

8 LIBRAS

POLLO ENTERO*

3 A 5 HORAS

TIEMPO DE COCCIÓN

PROMEDIO

NIVEL DE CALOR TIPO DE CALOR

CERDO

1 PULGADA DE GROSOR

CHULETA DE CERDO, MEDIANA

8 A 10 MINUTOS

8 POUNDS

PALETA/CABEZAS DE LOMO

DE CERDO

12 HORAS

TIRA DE 3 ONZAS

CHORIZO

10 A 13 MINUTOS

1 LIBRA

LOMO DE CERDO

15 A 20 MINUTOS

TIEMPO DE COCCIÓN

PROMEDIO

NIVEL DE CALOR TIPO DE CALOR

TIEMPO DE COCCIÓN

PROMEDIO

NIVEL DE CALOR TIPO DE CALOR

RES

1 PULGADA DE GROSOR - FILET MIGNON,

RIBEYE, NEW YORK STRIP Y PORTERHOUSE

BISTEC, MEDIANO

6 A 8 MINUTOS

1 PULGADA DE GROSOR

BISTEC DE FALDA, MEDIANO

4 A 6 MINUTOS

3/4 DE PULGADA DE GROSOR

HAMBURGUESA

8 A 10 MINUTOS

4 ONZAS

SALCHICHA

5 A 7 MINUTOS

1 PULGADA DE GROSOR

BISTEC DE ARRACHERA GALLO O HANGER STEAK, MEDIANO

8 A 10 MINUTOS

*EL POLLO CON HUESO SE DEBE COCINAR O “DORAR” PRIMERO A FUEGO DIRECTO POR UNOS MINUTOS ANTES DE PASARLO A FUEGO INDIRECTO.

TEMPERATURAS INTERNAS

MÍNIMAS ADECUADAS

RECOMENDADAS POR EL USDA

145°F

PESCADOS Y MARISCOS:

165°F

POLLO:

BISTECS O CHULETAS DE

RES O CERDO:

145°F

CARNE DE RES O CERDO

MOLIDA:

160°F

Los tiempos de cocción

mostrados en este gráﬁco

representan una guía y

pueden variar en función de

la cocción deseada, el grosor,

la cantidad de cada tipo de

alimento que se está

cocinando, la parrillera o el

estilo de parrilla, la

temperatura ambiental y/o el

tiempo atmosférico.

Char-Griller

recomienda

usar siempre un termómetro

de cocina para medir la

temperatura interna de todos

los productos cárnicos.

FUEGO

DIRECTO

FUEGO

INDIRECTO

FUEGO BAJO

150°- 250°F

FUEGO MEDIO

300°- 450°F

FUEGO ALTO

450°- 550°F+

AHUMADO

LEYENDA DE FUEGO

APROX. 90 MINUTOS POR LIBRA

ENCUENTRA MÁS

RECETAS EN

CHARGRILLER.COM

E-1

Condimento original

para todo tipo de

barbacoas

Acompaña bien todo tipo de

carnes y pescados

Encendedor de Rápida

Liberación para

Chimeneas

Fácil encendido con liberación

de gatillo patentada

Mango de ABS para protegerle

del calor

Acero galvanizado

Permite encender la parrillera a

carbón rápida y fácilmente

Gorra Char-Griller

Frente hecho en mezcla de

algodón y poliéster con malla de

nylon en la parte posterior

Cierre ajustable a presión

Un tamaño que se adapta a todos

Cesta para Carbón

Mantiene los Carbones a un

Lado para Ahumar

Cocción Indirecta

Cubierta a la Medida

Resistente al Clima

Protege el Acabado La Cubierta

se Adapta al Estante Lateral o la

Parrillera Lateral

Termómetro de

sensor plegable

El sensor de acero inoxidable para

lectura rápida mide con precisión

la temperatura

Se cambia fácilmente de °F a °C

Función de ENCENDIDO/

APAGADO automático para una

mayor duración de la batería

Visite chargriller.com para ver

la cubierta personalizada de

su parrilla

Modelo #6304

Modelo #19586

Modelo #70100

Modelo #9955

Modelo #85501

ACCESORIOS FAVORITOS

PARA LA VISITA COMPLETA DE ACCESORIOS CHARGRILLER.COM

PARA VER MÁS!

¡ESCANEE

EL CÓDIGO

P.O. Box 30864

Sea Island, GA 31561

912-638-4724

www.CharGriller.com

Service@CharGriller.com

Char Griller 2130 El manual del propietario

Marca: Char Griller

Modelo: 2130

Categoría: Barbacoas

Tipo: El manual del propietario

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English: Char Griller 2130 Owner's manual

Char Griller 2130 El manual del propietario

Char Griller 2130 El manual del propietario

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