7
www.napoleongrills.com
Cooking Instrucons
Inial Lighng: When lit for the rst me, the grill emits a slight odor. This is a normal temporary condion
caused by the “burn-in” of internal paints and lubricants used in the manufacturing process and does not occur
again. Simply burn the grill on high for approximately 30 minutes with the lid and base vents fully open.
Adding Charcoal During Cooking: Use cauon when adding charcoal to the grill. Flames may are up when
coals come in contact with fresh air. Carefully open door located on front of base. Stand back a safe distance
and use a long-handled heat-resistant cooking tongs to add addional charcoal briquees.
WARNING! Never add charcoal starter uid to hot or warm coals. Once charcoal is ignited no more
uid is required.
Operang The Vents: 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. Closing the vents either parally or completely will help to cool down the coals. Do not completely close
the air vents and the lid vent unless you are trying to cool down or exnguish a ame.
WARNING! Never place your hands inside the grill when adjusng the charcoal tray. Keep hands and
ngers away from liing mechanism at all mes.
Main Chamber Use: The charcoal tray has six posions in which it
can operate. For opmal use, we recommend locking the charcoal
tray in the uppermost posion as close to the cooking grids as
possible. Lowering the tray away from the food as desired, and
closing the intake vents can reduce temperatures.
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. Food cooked for
short periods of me (sh, vegetables) can be grilled with the
lid open. Cooking with the lid closed ensures higher, more even
temperatures that will reduce cooking me and cook the food
more evenly. When cooking very lean meat, such as chicken
breast or lean pork, the grids can be oiled before preheang to
reduce scking. Cooking meat with a high degree of fat content
may create are-ups. Either trim the fat or reduce temperatures
to inhibit this. Should a are-up occur, move food away from
ames; reduce the heat (reduce vent opening). Leave the lid open.
As a general rule, plan on using about 100 briquees to cook 4 lb. (2kg) 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.
Vent Open
Vent Closed
