COOKING WITH CHARCOAL WARNINGS
READ CARBON MONOXIDE WARNING ON FRONT COVER
• Read and follow all warnings and instructions on charcoal packaging.
• Never use charcoal as a heating fuel. Use only for cooking outdoors.
• Only use charcoal lighting fluid. Never use gasoline, alcohol, or other highly volatile
fluids to ignite charcoal. These fluids can explode causing injury or death.
• Lighter fluid should be capped immediately after use and placed a minimum of 25 feet
(7.5m) from unit before lighting charcoal.
• As an alternative to lighter fluid, you may use solid fire starter or metal chimney charcoal
starter.
• Never overfill charcoal bowl. This can cause serious injury as well as damage unit.
• Never add lighter fluid to existing HOT or warm coals.
• If using charcoal lighter fluid, allow charcoal to burn until covered with light ash. Then
place upper smoker body on lower smoker body and cover with dome lid. Following
this procedure keeps fumes from being trapped in unit which may result in a flash fire or
explosion. It will also protect unit’s finish.
• Fatty foods like hamburger can have excess grease that can cause flare ups. When
cooking fatty foods, use caution when opening lid and during cooking to avoid being
burned.
• Once charcoal is lit, do NOT touch to see if it is hot.
• Use extreme caution when removing smoker dome lid. Keep hands and body safe from
possible flare-ups or hot steam.
• In the event of grease fire from food drippings, cover your smoker with dome lid to
suffocate flames.
• Never leave HOT coals or ashes unattended.
• Dispose of cold ashes by placing in aluminum foil, soaking with water and discarding in
a non-combustible container.
• Do NOT store unit with HOT ashes or charcoal inside. Store only when fire is completely
out and all surfaces are cold.
Combustion by-product produced when using this product contains
chemicals known to the State of California to cause birth defects,
other reproductive harm, or cancer.
WARNING
4
19
GR
ILL/SMOKER RECIPES
GGrriilllliinngg RReecciippeess
CCaarriibbbbeeaann CChhiicckkeenn
8 pieces of chicken
1 tsp salt
1 1/2 tsp dried oregano
1/4 tsp paprika
1 tbsp lemon or lime juice
1 small onion, minced
1 garlic clove, peeled
1/3 cup ketchup
1/3 cup cider vinegar
Mash salt with peeled garlic to make a paste.
Work in 1/2 tsp of oregano, then paprika and
lemon juice. Rub mixture over chicken. Put
chicken on grill rack over hot coals. Turn
chicken every 7 - 8 minutes. Combine ketchup,
vinegar and remaining oregano. Simmer 15
minutes. When chicken is done, brush on
chicken and grill an additional 5 minutes.
Place chicken on warm platter and serve
remaining mixture as sauce. Fried plantain,
grill-baked bananas or saffron rice are good
sides.
GGrriilllleedd FFllaannkk SStteeaakk
1 1/2 lbs flank steak
1/4 cup worcestershire sauce
1/3 cup soy sauce
1 tsp ground ginger(dried or fresh)
Juice from 1 lemon
Combine sauces, ginger and lemon to make
marinade. Place steak in shallow, glass
casserole dish and pour marinade over meat.
Marinate 3 hours. Grill 3-4 minutes per side.
Slice diagonally and serve.
SSmmookkiinngg RReecciippeess
SSmmookkeedd HHaamm
1 10-lb pre-cooked ham
1/4 cup crushed pineapple
1/2 cup honey
2 tablespoons soy sauce
Combine pineapple, honey and soy sauce
together. This is the basting mixture. Remove
fat from ham. Score top of ham 1/4” deep. Put
water bowl under middle grill rack. Do NOT add
any liquid to bowl, this is a dry smoke recipe.
Place ham on middle rack with scored side up.
Place 2 - 3 wood chunks on charcoal or in flame
disk bowl. Baste top of ham every hour with
mixture. Cook 4 hours or until inside of ham is
140°F.
SSmmookkeedd TTuurrkkeeyy
6-8 lbs turkey
2 cups hickory or apple wood chips
Soak wood chips in water for at least one hour.
This helps wood to smolder and smoke rather
than burn up. Rinse turkey and dry well. Fold
wings close to body and skewer. Close both end
openings with skewers and tie legs tightly
together. Secure with holding forks. Place
water bowl under grill rack being used. Put
turkey on grill rack over a low, indirect heat.
Throw 1/2 of drained wood chips on hot coals
and keep other half to be used as needed. Cook
for approximately 2 1/2 hours. Internal
temperature should be 185°F and leg should
move easily in joint when done. Be sure to keep
lid down and smoke in. Let turkey cool 10 min-
utes before carving.
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