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Charcoal Grilling In Review
Lighng Your Grill
• Before cooking for the rst me, we recommend burning on high for 30 minutes with the base vents fully
open. This will burn o any lubricants used in the manufacturing process.
• Fully open the vent on the base each me you light your grill.
• Ensure the ash pan is cleaned out from the previous use and then re-install.
• Use either the Ultrachef Charcoal Starter (not included) following the instrucons included in the manual.
Place the charcoal in a cone shaped pile in the center of the unit (direct cooking method) or the oponal
charcoal baskets (indirect method).
• Once fully lit, close the lid and allow the charcoal to burn unl it is covered in a light grey ash (approximately
20 minutes), arrange the charcoal using tongs with heat resistant handles according to the cooking method
you are going to use.
• Starter uid can be used to light the charcoal, but it is not the preferred method. It can be messy and may
leave a chemical taste on the food if not completely burned o prior to cooking. Once lit, never add addional
starter uid to the grill. Store the bole at least 25 (7.6m) away from the grill when operang.
• Addional smoke avour can be achieved by adding smoker chips which are available in a variety of
avours through your Napoleon dealer.
Cooking With Your Grill
• We recommend preheang the grill by operang it with the lid closed for approximately 20 minutes. The
coals are ready when they have a light coang of grey ash.
• As a general rule plan on using about 100 briquees to cook 4 lb. (1kg) of meat. If cooking for more than
30 to 40 minutes, addional briquees must be added to the re. When the weather is cold or windy, you
will need more briquees to reach ideal cooking temperatures.
• Use cauon when adding charcoal to the grill. Flames may are up when coals come in contact with fresh
air. Stand back a safe distance and use a long-handled heat-resistant cooking tongs to add addional
charcoal briquees.
• Vents on a covered grill are usually le open to allow air into the grill. Air increases the burning temperature
of the coals. You can regulate the grill’s temperature by moving the vent slide to the right or le.
• Allow food to cook with the lid closed. Every me the lid is removed, the temperature drops. This leads
to lower temperatures and longer cooking mes.
• Closing the vents either parally or completely will help to cool down the coals. Do not completely close
the air vents unless you are trying to cool down or exnguish a ame.
• The cooking grid can be oiled before preheang to reduce scking.
• Use a meat thermometer to ensure foods are adequately cooked.
Grill Clean Up
• Close the grill lid and all vents to exnguish re.
• Always allow the grill to cool completely before handling.
• Never leave coals and ashes in grill unaended. Make sure coals and ashes are completely exnguished
before removing.
• Use a metal spatula or scoop to remove remaining coals and ashes from grill. Place them in a
non-combusble metal container and completely saturate with water. Leave in container an
addional 24 hours before disposing.
• Use a brass wire brush to clean loose debris from the base and the insides of the lid.
• Wash the inside of the grill with a mild detergent and water. Rinse well with clear water and wipe dry.
• Porcelain enamel components must be handled with addional care. The baked-on enamel nish is glass-like,
and will chip if struck. Touch-up enamel is available from your Napoleon Grill dealer.
