Tools needed for assembly:
Adjustable Wrench
Phillips Head Screwdriver
Before assembly read
instructions carefully.
This unit is heavy. Do not
assemble without assistance.
Assemble grill on a clean, flat
surface.
6
8
9
CAUTION: Use caution during the
assembly process.
Some components are heavy.
STEP 1.
Pay close attention to when assem-
bling grill legs. Right legs are
shorter to accommodate wheels.
Insert right short leg (8) and left long
stationary leg (9) into leg connector
(6) as shown.
Repeat step 1 to assemble second set
of legs.
ASSEMBLY INSTRUCTIONS
STEP 2.
Steps 2-3 require assistance. Get a
helper!
Insert storage shelf (10) into holes of
assembled grill legs as shown.
STORAGE SHELF
INSERTION HOLE
10
8
9
5
16
Read all instructions and warnings on charcoal bag and in manual before using.
1. Stack briquets in a pyramid.
2. Add lighter fluid following directions on fluid container. Before lighting, place lighter
fluid at least 25 ft. (7.5m) away from grill. Do not lean over grill when lighting charcoal.
Light charcoal. LEAVE GRILL UNCOVERED.
3. In about 15 minutes, flames will die out and briquets will begin to ash over. Once the
briquets are completely ashed over, spread briquets in a single layer and begin cooking.
• NEVER USE GASOLINE TO LIGHT CHARCOAL.
• OVERFILLING CHARCOAL PAN CAN CAUSE SERIOUS INJURY AND DAMAGE THE
UNIT.
• NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.
• HOT COALS SHOULD NOT BE LEFT UNATTENDED.
• GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING UTENSILS.
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
Fish
Pork 160°F (71°C)
Egg Dishes 160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb 145°F (63°C)
Ground Beef, Veal or Lamb 160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.) 165°F
(74°C)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F
(74°C)
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
145°F (63°C)
CHARCOAL LIGHTING INSTRUCTIONS
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