OWNER’S MANUAL Premium Kettle Model #14822 Keep your receipt with this manual for Warranty. CUSTOMER SERVICE 1-912-638-4724 Service@CharGriller.com Contents of this manual are Trademarked and Copyrighted by Char-Griller | A&J Manufacturing. Using the information contained in this manual without consent of Char-Griller and/or A&J Manufacturing is strictly prohibited. OM_14822_ED_ A.
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TABLE OF CONTENTS Safety Warnings & Warranty............................... A-1 Assembly Instructions ..................................... B-1 Product Usage .................................................. C-1 Recipes .............................................................. D-1 Accessories .......................................................
IMPORTANT SAFETY WARNINGS READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE ASSEMBLING AND OPERATING YOUR GRILL Read the following instructions carefully and be sure your appliance is properly assembled, installed, and maintained. Failure to follow these instructions may result in serious bodily injury and/or property damage. If you have any questions concerning assembly or operation, call 912-638-4724. • Grill is for use outdoors and in well-ventilated areas, only.
IMPORTANT SAFETY WARNINGS (Continued) • When opening lid, make sure it is pushed all the way back so it rests against the lid support brackets. Use extreme caution as hood could fall back to a closed position and cause bodily injury. • Close lid and all dampers to help suffocate flame. • Always hold an open lid from the handle to prevent it from closing unexpectedly. • Never leave coals and ashes unattended. Before grill can be left unattended, coals and ashes must be removed.
STOP! CALL FIRST! Do NOT Return Product to Store. This grill has been made according to the highest of quality standards. If you have any questions that are not addressed in this manual or if you need parts please call our Customer Service Department at 1-912-638-4724 (USA) or email Char-Griller at: Service@CharGriller.com and have your serial number handy. Document Your Grill Model and Serial Numbers HERE: (Model and Serial number are located on the back of the grill body or on the leg.
WARRANTY INFORMATION A COPY OF THE DATED PROOF OF PURCHASE (RECEIPT) IS REQUIRED WHEN REGISTERING OR SUBMITTING A WARRANTY* CLAIM. PLEASE RETAIN A COPY OF THE RECEIPT FOR YOUR RECORDS. Char-Griller will replace any defective part of its grillers/smokers, under warranty, as outlined below. PLEASE READ THIS INFORMATION IN DETAIL AND IF YOU HAVE ANY QUESTIONS CONTACT CUSTOMER SERVICE AT 912-638-4724 OR SERVICE@CHARGRILLER.COM.
PARTS LIST 1 2 3 4 27 25 5 6 7 28 8 26 29 24 9 30 10 31 11 23 32 12 13 22 33 14 21 20 15 19 18 17 16 14822_OM_A.
PARTS LIST 14822_OM_A.
HARDWARE AND TOOLS NEEDED Assembly: Requires 2 people. Get another person to help. Tools Needed: Pliers, Phillips Head Screwdriver and a 7/16” Nut Driver. NOTE: Do Not tighten any bolts unless instructed to do so. Tightening too soon may prohibit parts from fitting together. All Hex Nuts should be on the inside of the grill unless stated otherwise. Unpack all contents in a well cleared and padded area. Estimated Assembly Time: 45 minutes STOP! Do Not Return to Store.
ASSEMBLY Step 1 Attach the LEG SOCKETS to GRILL BODY using nine (9) ¼-20 x ½” HEX BOLTS. 1/2” Hex Bolt Leg Socket Grill Body 14822_OM_A.
Step 2 Attach ASH PAN SUPPORT BRACKETS to GRILL BODY using five (5) M5 SCREWS. M5 Screw Ash Pan Support Bracket Grill Body 14822_OM_A.
Step 3 Attach LEFT and RIGHT LEGS to LEG SOCKETS using six (6) ¼-20 x ½” HEX BOLTS. First insert the LEGS into LEG SOCKETS then secure with HEX BOLTS. Left Leg Right Leg Front Leg 1/2” Hex Bolt Leg Socket 14822_OM_A.
Step 4 Attach BOTTOM WIRE SHELF to LEGS using two (2) ¼-20 x 3/4” HEX BOLTS. 3/4” Hex Bolt Bottom Wire Shelf 14822_OM_A.
Step 5 Attach WHEELS to GRILL CART using four (4) 7/16” FLAT WASHERS and two (2) 3/8” HEX NUTS. Wheel Hex Nut Flat Washer 14822_OM_A.
Step 6 Attach DAMPER to GRILL BODY using one (1) ¼-20 x 3/4” HEX BOLT, one (1) 1/4” FLAT WASHER 3/4” OUTER DIA., one (1) 1/4” LOCK WASHER, and one (1) HEX FLANGE NUT. Lock Washer Hex Nut Flat Washer (3/4” OD) Damper Grill Body 3/4” Hex Bolt 14822_OM_A.
Step 7 Attach HOOD HINGE to GRILL BODY and HOOD using eight (8) ¼-20 x 3/4” HEX BOLTS with LOCKING COMPOUND. Grill Hood Hood Hinge 3/4” Hex Bolt with Locking Compound Grill Body 14822_OM_A.
Step 8 Attach HOOD HANDLE to GRILL HOOD using two (2) 1/4” FLAT WASHERS - 1” OUTER DIA., two (2) 1/4” LOCK WASHERS, and two (2) ¼-20 x ½” HEX BOLTS. Grill Hood Hood Handle Flat Washer (1” OD) Lock Washer 1/2” Hex Bolt 14822_OM_A.
Step 9 Attach DAMPER to GRILL HOOD using one (1) ¼-20 x 3/4” HEX BOLT, one (1) 1/4” FLAT WASHER 3/4” OUTER DIA., one (1) 1/4” LOCK WASHER, and one (1) 1/4-20 HEX FLANGE NUT. Then attach the THERMOMETER and BEZEL to GRILL HOOD using hardware that came with THERMOMETER. 3/4” Hex Bolt Thermometer Bezel Grill Hood Damper Flat Washer (3/4” OD) Lock Washer Flat Washer Wing Nut Hex Flange Nut 14822_OM_A.
Step 10 Attach SIDE SHEVES onto SIDE SHELF SUPPORT BRACKETS using four (4) SHOULDER BOLTS, and four (4) ¼-20 HEX FLANGE NUTS. Two SHOULDER BOLTS and two HEX FLANGE NUTS for each SIDE SHELF. Side Shelf Hex Flange Nut Shoulder Bolt 14822_OM_A.
Step 11 Slide ASH PAN underneath GRILL BODY, as shown below. Ash Pan 14822_OM_A.
Step 12 Place CHARCOAL GRATE and COOKING GRATES into GRILL BODY. Then place UTENSIL HOOKS into holes underneath SIDE SHELF. Grate Lifter Center Cooking Grate Outer Cooking Grate Charcoal Grate Utensil Hook 14822_OM_A.
Fully Assembled Hint: The paper label that is affixed to the hood is more easily removed when the hood is warm. Any remaining glue residue can be cleaned off with a spray lubricant like WD-40. Do NOT use any other type of solvent or cleaner because this will damage the finish/paint/coating on the grill. 14822_OM_A.
OPERATING INSTRUCTIONS Setting Up Set grill up on solid, flat surface with adequate wind shelter. Do not move grill while hot, and do not leave unattended during operation. This appliance is designed for use outdoors, away from any flammable materials. It is important that there are no overhead obstructions and that there is a minimum distance of 12 feet (366 cm) from the side or rear of the appliance. It is important that the ventilation openings of the appliance are not obstructed.
Finishing Up When your are finished grilling you can shut down your grill by closing both dampers and allowing the fire to suffocate. Be patient. This may take an hour or more. Emptying the Ashes & Ash Pan: ** ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE ** After the fire is completely extinguished you should wait several hours before emptying the ashes to ensure they are not still hot and a burn hazard. 1. Knock any ashes that did not fall into the ash pan from the fire grate.
GRILLING RECIPES Know Your Cuts of Meat D-1
Direct Heat • • • • Direct Heat is a high heat method used to cook foods that take less than 25 minutes to cook. Typically, this means foods that are relatively small or thin such as steaks, chops, boneless chicken breasts, fish fillets, hamburgers, etc. Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into the thickest part not touching bone, and allow five minutes to register. Internal temperatures for FOWL should be 170°F to 180°F.
• • Grill for 20 minutes. Sear with lid open and fire grate in high (hot) position for 1 minute on each side before lowering grate and closing lid. To SMOKE, place birds in center of GRID with fire in both ends of FIRE BOX. KABOBS: • • • • Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms, zucchini, circular slice of corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp, scallops, lobster, chicken, sausage, pork, beef, etc.
SHRIMP (Peeled) & CRAYFISH: • • • Place on skewers. Coat with melted butter and garlic salt. Grill 4 minutes on each side or until pink. Cocktail sauce optional. BAKED POTATOES: • • • Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes. Turn after 25 minutes (no need to turn if smoked). Squeeze to check for doneness. SWEET CORN IN HUSKS: • • Trim excess silk from end and soak in cold salted water 1 hour before grilling. Grill 25 minutes – turning several times.
SMOKED TURKEY: • • • • • Empty cavity rinse and pat dry with paper towel. Tuck wing tips under the back and tie legs together. Place in center of cooking grid directly above foil drip pan of water. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion. Use a meat thermometer for best results (190F internal). SMOKED BAKED HAM: You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
SMOKED VENISON: Venison Marinade: 1 cup Balsamic or wine vinegar 1 cup olive oil 2 oz. Worcestershire 1/2 oz. Tabasco 2 tbsp. Season All 1-2 chopped jalapenos 3 oz. soy sauce Bacon Marinade 2 oz. wine vinegar 2 oz. Worcestershire 4 dashes Tabasco • • • • Place leg of venison in a container or “hefty bag” and marinate for 2-4 days, turning daily. Marinate bacon overnight in its marinade. Remove roast from refrigerator at least an hour before cooking.
• • Place ribs in center of grid above drip pan and smoke approximately 1 1/2 hours or until meat pulls away from bone. Baste with barbecue sauce during last 30 minutes. CHICKEN MARINADE: Combine 1/2 cup soy sauce 1/4 cup vegetable oil 1/4 cup red wine vinegar 1 teaspoon oregano 1/2 teaspoon sweet basil 1/2 teaspoon garlic powder with parsley 1/4 teaspoon pepper • • Pour over chicken pieces in non-metal dish Cover and refrigerate overnight, turning occasionally.
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ACCESSORIES Custom-Fit Cover Weather-resistant cover to protect your grill from the elements Pizza Stone Circulates air around dough.
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For pricing or to order accessories visit: www.CharGriller.com OR CALL: 912-638-4724 P.O. Box 30864 Sea Island, GA 31561 912-638-4724 www.CharGriller.com Service@CharGriller.
