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General| Model | 2137 |
|---|---|
| Type | Charcoal Grill |
| Material | Steel |
| Fuel Type | Charcoal |
| Wheels | Yes |
| Side Shelf | Yes |
| Ventilation | Adjustable Dampers |
Contact Char-Griller for questions or service information before returning.
Follow general guidelines, use tools, and do not tighten bolts until fully assembled.
Assemble long and short legs, then attach them to the grill base using hardware.
Attach leg braces to the long legs using bolts and nuts, finger tight.
Insert axle through legs and base, attach wheels, washer, cotter pin, and hub caps.
Stand cart assembly upright and attach the bottom grill body with bolts.
Attach front shelf brackets, wood slats, and support braces to the grill body.
Insert smokestack from inside the hood and secure with bolts and nuts.
Insert heat gauge from outside the hood and secure with a split ring inside.
Attach the wood hood handle to the center of the hood using bolts, washers, and nuts.
Place hood on grill body, align hinge holes, insert hinge pins, and secure with cotter pins.
Attach the damper circle from inside the grill body using a bolt and washers.
Attach the side shelf to the grill body using hex bolts and nuts.
Install pivot bolts for the warming rack on the hood and grill body.
Attach the warming rack by hooking its wire loops onto the pivot bolts.
Tighten all nuts and bolts after the grill is fully assembled.
Place the fire grate and cooking grates into the bottom half of the grill.
Cure grill before first use to protect finish and prevent unnatural flavors. Avoid exceeding 400°F.
Stack briquets, use lighter fluid, and follow safety warnings for outdoor use.
Adjust heat using fuel, dampers, and fire grate. More airflow means more heat.
Includes tips on flare-ups, wood chips, cleaning, rust prevention, and drip collection.
Cook food directly over coals. Adjust fire grate for hot, medium, or low heat.
Marinate flank steak for at least 4 hours, grill each side, and slice diagonally.
Prepare quail/doves with dressing, hot sauce, bacon, and grill or smoke.
Skewer various ingredients, marinate, and grill. Includes kabob marinade recipe.
Grill hot dogs and hamburgers with appropriate heat and lid positions for best results.
Grill shrimp, bake potatoes, and cook corn in husks with provided instructions.
Use a water/drip pan, place coals on one side, and meat above the pan.
Smoke turkey for 12 minutes per pound, ensuring internal temperature reaches 190°F.
Smoke ham at lowest grate position, baste with glaze, and garnish with pineapple.
Stuff and smoke hot dogs; rinse, season, brown, and smoke chicken parts.
Marinate and smoke venison and shrimp/crayfish with specific timings.
Smoke vegetables, marinate and smoke fish, and smoke spare/back ribs.
Recipes for marinating chicken, steaks, chops, burgers, and shish kabobs.
Reference chart for smoking times and temperatures for various types of food.
Use caution during assembly, avoid sharp edges, and keep children/pets away.
Do not use flammable liquids for lighting, use caution with charcoal/wood, and avoid moving hot grill.
Keep grill away from flammable liquids/vapors and use caution with flames and steam.
Do not exceed 400°F, avoid resting coals on walls, and wear oven mitts.
Ensure lid is fully open, use handle to prevent closure, and close lid/dampers to suppress flames.
Dispose of coals safely, protect against bacteria, cook thoroughly, and refrigerate leftovers.
Details on covers, side fire boxes, rotisseries, and aprons for Char-Griller grills.
Contact details for ordering accessories via website, phone, fax, or mail.
Information on warming racks, charcoal baskets, and cast iron grates.
Fields for customer information, payment details, and item selection for ordering.
Details on warranty periods for parts, body, and side fire boxes.
Exclusions include misuse, abuse, commercial use, paint, rust; proof of purchase required.
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