Camp Chef SPG90B User Manual - Care & Cleaning
Cleaning Cast Iron Grill Surface:
1. After each use, clean cast iron grill grates with a metal brush and/or
scraper to remove food. Scrub with warm water if necessary - and apply
new layer of seasoning.
Maintain Seasoning:
2. After each use, apply a small amount of Camp Chef Cast Iron
Conditioner, and thinly coat all surfaces of the cast iron. Over time, this
will make your cast iron black—creating a finish called a “patina.” This
enhances your cast iron by creating a glass-like finish, giving it a non-
stick surface. Additional seasoning ideas can be found online at: www.
campchef.com/seasoning.
Store your cookware in a dry, clean area with a light coating of Cast Iron
Conditioner. Your cast iron will be ready for use the next time you retrieve
it. Avoid any locations with widely fluctuating temperature conditions.
If your cast iron becomes rusty, soak the area in cola to remove the rust
and then re-season.
Seasoning:
1. Saturate a clean cloth rag with Camp Chef Cast Iron Conditioner. Coat
all surfaces of the cast iron. Place grates in the barbecue grill box and
place the box on your outdoor cooker. Heat to 375° - 400°F. Cookware
will smoke as the seasoning bakes. As smoking begins to slow remove
from heat. Use or let cool and store. This process can also be done in
your home oven.
Note: Do not place the grates directly over the burners of your outdoor
cooker. Placing the grates directly over the burners could result in cracked
or broken cast iron.
COOKING TIPS
Wash cast iron in hot water and dry thoroughly.
Wipe cooking surface with cooking oil to help prevent sticking.
Frozen food should be completely thawed before cooking.
Use naturally lean meats and poultry. Trim excess fat from all meat, this will
reduce flare-ups. If flare-ups occur, use lid to assist in putting the flame out
by simply replacing it on the grill.
Use tongs or spatula instead of a fork or knife when turning meats. Some
of the meats juices will be lost if pierced.
Marinating meats for several hours will break down the cellular structure
generally tenderizing and flavoring the meat and will also reduce cooking
time. OPTION: Instead of long hours of marinating use a marinade injector
kit and fill the meat instantly full of flavor. Injector kits can be found at
most grocery stores or kitchen supply stores.
SMOKE TIPS
To obtain a “smoke” flavor, use wood-flavor chips or chunks such as
hickory, mesquite, apple or cherry wood. Any fruit or nut tree wood may
be used for flavoring. Do not use resinous woods such as pine, they produce
an unpleasant taste.
Soak wood chips in water according to directions for flavor smoking.
Soaking the chips will cause them to smoke for a longer period of time
rather than burning up quickly.
PLACE WOOD CHIPS UNDER THE CAST IRON COOKING GRATE.
The amount of chips used will determine how intense or subtle the flavor
will be. Smoke cooked food may still look a little pink when fully cooked.
Close attention is advised to prevent over-cooking.
CARE & CLEANING
Instructions for Maintaining the Seasoning of The Grill Box Grates