Idiomas disponibles
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Preparing To Use Your Grill
• Before cooking with your grill, the following steps should
be closely followed to both cure the finish and season
the interior steel. Failure to properly follow these steps
may damage the finish and/or impart metallic flavors to
your first foods.
• Brush all interior surfaces including grills and grates
with vegetable cooking oil.
• Build a small fire on the charcoal grate or pan, being
sure not to lay coals against the walls.
• Close lid, position dampers at approximately one
quarter turn open. This burn should be sustained for
at least two hours. Begin increasing the temperature
by opening the dampers halfway and adding more
charcoal. Your grill is now ready for use.
• Rust can appear on the inside of your grill. Maintaining a
light coat of vegetable oil on the interior surfaces will aid
in the protection of your grill. Exterior surfaces of the grill
may need occasional touch up. We recommend the use
of commercially available black high temperature spray
paint. NEVER PAINT THE INTERIOR OF THE GRILL!
Please see information regarding Uncoated Cast Iron
Grates below.
First Time Use:
Before using a cast iron grate or other cast iron cooking
tool, wash it thoroughly with a mild dishwashing liquid to
remove the protective wax coating applied for shipping.
Rinse with hot water and dry completely with a soft cloth or
paper towel. NEVER ALLOW TO DRAIN DRY OR WASH
IN A DISHWASHER. Now season the grates to prevent rust
and sticking.
Seasoning:
A solid vegetable shortening is recommended for the initial
seasoning. Spread a thin coating of solid vegetable short-
ening over the entire surface, including all corners, with a
paper towel. Do not use salted fats such as butter or mar-
garine.
Preheat grill for 15 minutes; carefully place grates in the
grill. Allow the grill to heat grates for 1 to 1 ½ hours. Allow
the fire to burn out on its own, and leave cooking grates in
grill until they are cool. Your cast iron cooking grates are
now ready to use.
To Prevent Rusting:
Re-season your grates frequently, particularly when new. If
rust occurs, it is an indication that the grates have not been
seasoned enough or the seasoning has been burned off.
Clean with a heavy brush. Reapply vegetable shortening
and heat as indicated above to re-season the grates.
Maintenance:
Do not do a burn-off after you grill, but rather leave the
cooking residues on the grates to keep a protective coating
on the cast iron. Do a burn-off just before you grill. The
more you use your cast iron grates, the easier the mainte-
nance will be.
• Store in a dry place. If you store your grates for an
extended period of time, apply a light coating of vege-
table shortening, then wipe dry with a paper towel.
Know When Your Fire is Ready
Successful charcoal grilling depends on a good fire. The
general rule for knowing when your coals are ready for
grilling is to make sure that 80 percent or more of the
coals are ashy gray. Using caution, arrange the hot coals
on your charcoal grate based on your desired method of
cooking. Here are a few steps you can take to adjust the
temperature of your fire:
• If it is too hot, spread the coals out a bit more, which
makes the fire less intense.
• Raise or lower the adjustable charcoal grate.
• Partially close the vents in the grill, which reduces the
amount of oxygen that feeds the fire.
• Use the indirect grilling method, with coals to either side
of drip pan and the food over the pan rather than direct-
ly over the coals.
• In the event of a severe flare-up, spray the flames with
water from a squirt bottle. Be careful, spraying with wa-
ter tends to blow ashes around and make a mess.
• Add briquettes 2 or 3 at a time to increase the burn time.
Allow 10 minutes for coals to ash over before adding
more.
Direct and Indirect Grilling
Direct Grilling - For most grilling, the ignited coals are
spread in a single layer under the food. This is called di-
rect grilling and is appropriate for relatively quick-cooking
items such as hamburgers, steaks and most seafood. The
single layer of coals emits even, steady heat, whether the
grill lid is open or closed, and represents the way most
people grill. For more control, pile some of the coals on
one side of the grill where they will emit intense heat. You
can move the food around on the grill, setting it over the
very hot coals when you want to sear it or when a thick
piece needs to cook a little more quickly. You can also use
the adjustable charcoal grate and dampers to control the
temperature in your grill.
Indirect Grilling - For items that take longer to cook, you
will want to use indirect grilling. This method is for long,
slow cooking in a covered grill. For indirect cooking, the
coals are piled two or three coals deep on one side of
the grill, or divided and piled on two sides. This leaves
an empty space next to the coals or between them. Food
cooked over indirect heat is often started over direct heat
and then moved to the cooler (empty) part of the grill for
even, slow cooking. To make the heat as even as possi-
ble, construct two piles of coals. It is common to place
a metal drip pan in the empty space beside or between
the coals, which is filled with water, wine, beer, broth, or
a combination. Place the food directly over the drip pan.
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