CharGriller 2130 El manual del propietario

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.
REGISTER YOUR GRILL:
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
3
4
5
6
7
8
9
10L
12
13
14
15
18
19
K
21
22
23
24
25
27
26
28
29
30
31
32
16 12
14
23
L
17
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
A
G
C
I
B
H
D
J
E
F
K
L
Hardware Pack: #551159
B-4
STEP 1
x6
B
x6
F
STEP 2
x6
B
x6
F
F
B
19
17
F
B
B
F
8
B
F
5
B
B
9
18
B
F
F
B
F
F
17
B-5
STEP 3
B
B
B
B
x4
B
16
B-6
STEP 4
J
J
H
H
H
L
L
L
J
x2
J
x2 x2
H L
ALTERNATIVE VIEW
12
12
10
12
B-7
STEP 5
A
A
A
I
I
x2
A
x2
I
I
2
B-8
STEP 6
STEP 7
29
28
26
27
B-9
E
B
1
30
REVERSE VIEW
STEP 8
x2
E
1
31
30
32
x2
B
B-10
E
D
C
4
STEP 9A
x2
C
x2 x4
D E
ALTERNATIVE VIEW
E
C
D
E
E
E
C
D
B-11
4
4
4
STEP 9B
B-12
STEP 10
x4
B
B
21
B
B-13
STEP 11A
x2
B
x2
E
STEP 11B
x4
B
x2
E
B
B
15
E
E
B
B
15
14
14
BB
EE
B-14
6
7
E
G
C
F
G
STEP 12
x1
C
x1
E
x2
G
x1
F
STEP 13
22
23
23
23
B-15
13
13
25
Installed view of the Grease
Cup Holder.
K
STEP 14
x3
K
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)
N
O
O
V
E
R
H
E
A
D
O
B
S
T
R
U
C
T
I
O
N
CAUTION
CAUTION
HOT
DO NOT MOVE
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:
16F
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.
FIND MORE
RECIPES AT
CHARGRILLER.COM
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.
FIND MORE
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
El contenido de este manual está registrado y los derechos de autor son propiedad de Char-Griller® | A&J Manufacturing. El uso de la información contenida en
este manual sin el consentimiento de Char-Griller® y/o A&J Manufacturing está estrictamente prohibido.
MANUAL DEL PROPIETARIO
MANTENGA SU RECIBO
JUNTO CON ESTE MANUAL
PARA FINES
DE LA GARANTÍA.
SERVICIO AL CLIENTE
1-912-638-4724
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
3
4
5
6
7
8
9
10L
12
13
14
15
18
19
K
21
22
23
24
25
27
26
28
29
30
31
32
16 12
14
23
L
17
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
11
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
A
G
C
I
B
H
D
J
E
F
K
L
Paquete De Hardware: #551159
B-4
PASO 1
x6
B
x6
F
PASO 2
x6
B
x6
F
F
B
19
17
F
B
B
F
8
B
F
5
B
B
9
18
B
F
F
B
F
F
17
B-5
PASO 3
B
B
B
B
x4
B
16
B-6
PASO 4
J
J
H
H
H
L
L
L
J
x2
J
x2 x2
H L
VISTA ALTERNATIVA
12
12
10
12
B-7
PASO 5
A
A
A
I
I
x2
A
x2
I
I
2
B-8
PASO 6
PASO 7
29
28
26
27
B-9
E
B
1
30
VISTA REVERSA
PASO 8
x2
E
1
31
30
32
x2
B
B-10
E
D
C
4
PASO 9A
x2
C
x2 x4
D E
VISTA ALTERNATIVA
E
C
D
E
E
E
C
D
B-11
PASO 9B
4
4
4
B-12
PASO 10
x4
B
B
21
B
B-13
PASO 11A
x2
B
x2
E
PASO 11B
x4
B
x2
E
E
E
B
B
15
B
B
15
14
14
BB
EE
B-14
6
7
E
G
C
F
G
PASO 12
x1
C
x1
E
x2
G
x1
F
PASO 13
22
23
23
23
B-15
13
13
25
Vista instalada del titular de
la taza de grasa
K
PASO 14
x3
K
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)
A
R
R
I
B
A
S
I
N
O
B
S
T
R
U
C
C
I
O
N
E
S
PRECAUCIÓN
PRECAUCIÓN
CALI ENTE
NO MOVER
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) - 15-250°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:
16F
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
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CharGriller 2130 El manual del propietario

Categoría
Barbacoas
Tipo
El manual del propietario

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