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Light the charcoal using preferred method following manufacturer’s instructions,
e.g., chimney starter, charcoal lighter fluid, or a commercial fire starter.
Warning: Do not use gasoline, kerosene, paraffin, alcohol, or lighter fuel to light
your charcoal.
Once your charcoal is white-gray in color and glowing red in the center, you are
ready to start cooking.
Warning: Once lit, do not move your grill or leave it unattended.
If you need to add more charcoal during cooking, remove Cooking Grill (4) with a
heat-resistant tool, and then simply add more charcoal on top of the bed of
already lit charcoal.
Warning: Do not add charcoal lighter fluid or charcoal impregnated with charcoal
lighter fluid to hot or warm charcoal.
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• When ready to start cooking, always use heat resistant grill mitts and appropriate
grilling tools.
• If not already done so, position your charcoal best for the type of food you are
preparing. See CHARCOAL CONFIGURATION below for further instructions.
• Insert the Cooking Grill (4) and allow it to heat up.
• Place your food on the grill and cook based on personal preference.
• Close the lid to distribute heat in the cooking chamber, and slow down the burning
of the charcoal with less oxygen. Leave Lid Air Vent (2) at least partially open.
COOKING
The vents on the lid and at the bottom of the fire bowl can be used to regulate the
temperature of the charcoal while cooking.
VENTS
• To increase the temperature: rotate the
vents wide open to allow more oxygen in.
The charcoal will burn hotter so you can
have higher-heat grilling.
• To decrease the temperature: rotate the
vents so they are partially closed. The
charcoal will burn slower, which will slow
down the cooking process.
• Always leave the vents partially open so
the fire does not go out completely.
WARNING: The vents and the metal surfaces around them will become very hot
during grill use. Use grill mitts or hot pads to adjust vents when the grill is in use.
INLET VENT EXHAUST VENT
Fire Bowl Air Vent Lid Air Vent
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