Charmate CM160-011 Instructions Manual - page 5
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After-Use Safety
Warning
• Always allow Smoker & Grill and all
components to cool completely before
handling.
• Never leave coals and ashes in Smoker & Grill
unattended.
• Before Grill can be left unattended, remaining
coals and ashes must be removed from
Smoker & Grill. Use caution to protect yourself
and property. Place remaining coals and ashes
in a non-combustible metal container and
completely saturate with water. Allow coals
and water to remain in metal container 24
hours prior to disposing.
• With a garden hose, completely wet surface
beneath and around the Smoker & Grill to
extinguish any ashes, coals or embers which
may have fallen during the cooking or cleaning
process.
• Extinguished coals and ashes should be
placed a safe distance from all structures and
combustible materials.
• Cover and store Smoker & Grill in a protected
area, out of reach of children.
Proper Care & Maintenance
• Wash cooking racks, water and charcoal pans
with hot soapy water, rinse well and dry.
Lightly coat cooking racks with vegetable oil or
vegetable cooking spray.
• Clean inside and outside of Smoker & Grill by
wiping off with a damp cloth. After cleaning,
apply a light coat of vegetable oil or vegetable
cooking spray to the interior surface of the
dome lid, smoker body, cooking racks and
water bowl. This simple process will help
reduce interior rusting. Do not apply oil to the
charcoal pan.
Note:
Smoke will accumulate and leave a residue in
the dome lid of your unit that may drip onto
food during cooking. To minimize accumulation
of residue, wipe off dome lid after each use.
• If rust appears on the exterior surface of your
Smoker & Grill, clean and buff the affected
area with steel wool or fine grit emery cloth.
Touch-up with a good high-temperature
resistant paint.
• Never apply paint to the interior surface. Rust
spots on the interior surface can be buffed,
cleaned, then lightly coated with vegetable
oil or vegetable cooking spray to minimize
rusting.
• Always keep your Smoker & Grill covered
when not in use to protect against excessive
rusting.
use extreme caution and make sure the water
bowl is securely in place on the three lower
support brackets. Keep legs and feet out from
under Smoker & Grill body to avoid being scalded
by hot liquids spilling from water bowl. Be
extremely careful not to tilt or jar Smoker & Grill
so hot water does not spill out of water bowl.
6. Replace food on cooking racks then place the
dome lid on upper body.
Option 2: Adding Charcoal or Wood during
Cooking
1. Stand back and carefully open side door using
pliers or similar tool. Use caution since flames
can flare-up when fresh air suddenly comes in
contact with fire.
2. Add charcoal or wood using long tongs.
3. Close side door and allow food to continue
cooking.
Cooking Tips
• Variations in flavor can be achieved by adding
wine, soft drinks, herbs, spices, bits of citrus
peel, fruit juice, onion or marinades to the
water bowl.
• Brush poultry and naturally lean meats
with cooking oil, butter or margarine before
cooking.
• Meat should be completely thawed before
cooking.
• When cooking more than one piece of meat,
the cooking time is determined by the largest
single piece being cooked.
• The meat bastes itself while cooking in the
Smoker & Grill. No basting or turning is
necessary after the meat is placed on the
rack. For added variety, barbecue sauce or
marinade may be applied on meat before
placing on rack.
• There is very little difference in temperature
and cooking time between top and bottom
rack levels. When cooking different types or
cuts of meat at the same time, place the meat
that requires the least cooking time on the top
cooking rack so that it may be easily removed
first. If only one cooking rack is required, use
the upper rack level for the best result.
• During the smoking process, avoid the
temptation to lift dome lid to check food.
Lifting the dome lid allows heat to escape,
making additional cooking time necessary.
• Always use a meat thermometer to determine
if food is done. Many variables (outside
cooking temperature, amount of charcoal,
the number of times the dome lid is removed,
proximity of food to heat source, etc) will
affect actual cooking times. When using a
meat thermometer, place probe mid-way into
the thickest part of the meat, making sure
that it does not touch any fat or bone. Allow
five minutes for the thermometer to properly
regulate temperature.