Charbroil 04201101 Owner's manual

Category
Barbecues & grills
Type
Owner's manual
42803968 (12-02-03)
THIS UNIT IS HEAVY. DO NOT assemble without helper.
Some parts may contain sharp edges - especially as noted in
manual. Wear protective gloves if necessary.
Read and follow all safety statements, warning, assembly
instructions and use & care directions before attempting to
assemble and cook.
Tools needed for assembly:
Phillips screwdriver
Adjustable wrench
CARBON MONOXIDE HAZARD
Burning charcoal inside can kill
you. It gives off carbon monoxide,
which has no odor. NEVER burn
charcoal inside homes, vehicles
or tents.
Smoker, BBQ and Grill
04201101
Smoker, BBQ and Grill
04201101
STOP!
Missing a part?
No need to go back to the store!
The store where you made your purchase
does not stock parts for this item. If you
need parts, whether they are missing or
damaged, call the Customer Service toll
free Help Line.
Call us and we will gladly ship
the part you need
FREE OF CHARGE.
Call Our Help Line
PARTS LIST
ITEM DESCRIPTION
55700462 SMOKE CHAMBER KIT
55700463 FIREBOX KIT
55700195 WOOD SHELF KIT
55700442 AXLE KIT
55700443 WHEEL KIT
55700198 LEG BRACE KIT
55700468 SMOKESTACK KIT
55700200 SHORT LEG KIT
55700201 LONG LEG KIT
55700202 SHELF BRACKET KIT
55700203 KNOCKOUT COVER KIT
55700204 DOOR LATCH KIT
55700205 LOGO PLATE KIT
55700206 8” WOOD HANDLE KIT
55700472 BUTTERFLY DAMPER KIT
40011202 CARTON
42000035 HARDWARE BAG
42803968 ASSEMBLY INSTRUCTIONS
10000074 LEG CAPS
40009916 PORCELAIN COOKING GRATE SET
40022811 FIRE GRATE SET (2)
46030090 WOOD RACK
44830150 GREASE CAN HOLDER
2
2
1
Attach one long leg and one short leg to
make two leg assemblies
Note: Short leg has two holes.
Position wood rack between legs and
insert hooked ends of rack into holes on
insides of legs.
Note: Rack wires running front-to-back
should be on bottom, side-to-side wires on
top.
Short Leg
Long Leg
3
Wood Rack
Cotter Pin
Wheel
Axle
Leg Cap
Leg
Brace
3
4
4
Lay unit onto its back.
Attach leg braces on each side using four #10-
24 x 1-3/4” screws and four 10-24 flange nuts
per brace.
Thread axle rod through both short legs.
Attach wheels onto axle rod using cotter pins.
Bend cotter pin ends to prevent them from
backing out of axle as shown in box A.
Push leg caps onto long legs.
Attach with two 1/4-20 x 2” screws and two
1/4-20 flange nuts per leg.
Fully tighten all screws and nuts.
Smoker Chamber
Smokestack Hole
Lid removed for clarity
STAND UNIT ON RIGHT END
Axle
Cotter pin
A
5
Attach knockout cover to firebox with two
8-32 x 1/2” screws and two 8-32 keps
nuts
Place firebox onto smoker chamber.
Fasten with six 1/4-20 x 3/4” screws,
1/4” flat washers and 1/4-20 flange nuts.
6
5
Firebox
Knockout Cover
Lids removed for clarity
Firebox
Smoker
Chamber
HAVE SOMEONE HELP YOU STAND
UNIT IN UPRIGHT POSITION.
Attach six 10-24x1” screws and 10-24 flange nuts
in front and back of smoker chamber. These screws
will hold the porcelain grate.
8
Lid removed for clarity
Fasten each shelf bracket to smoker chamber with one 1/4-20 x 1-1/4” screw and 1/4-20 flange nut.
Attach wood slats to shelf bracket with six 10-24 x 1” screws and 10-24 flange nuts.
Shelf Bracket
Wood Slat
6
7
Remove nuts from studs on smokestack.
Attach smokestack to right side of smoker
chamber by reinstalling nuts onto studs
from inside chamber.
Do not overtighten nuts.
Lid removed for clarity
Smokestack
10
Attach handles on both the smoker chamber lid and firebox lid with two
1/4-20 x 3” screws, two washers, two spacers and two 1/4-20 flange
nuts.
Attach logo plate using two Tennerman clips.
Push 13/16” hole plug into lid.
7
Firebox Lid
Smoker Chamber Lid
Wood Handle
Logo Plate
Hole Plug
9
Insert wire grates in bottom of smoker chamber.
Position porcelain grates on support screws inside smoker chamber.
Wire Grates
Porcelain Grates
Lid removed for clarity
Grease
Clip
Hang the grease clip under the smoker
chamber on right side.
An empty soup can is recommended to
hang from grease clip.
8
11
WARNING
MOST SURFACES ON THIS UNIT ARE HOT WHEN IN USE.
USE EXTREME CAUTION. KEEP OTHERS AWAY FROM UNIT.
ALWAYS WEAR PROTECTIVE CLOTHING TO PREVENT INJURY.
Limited Warranty
CHARBROIL warrants this grill/smoker for replacement or repair of parts and/or workmanship for a period of ninety (90) days .
Paint is not warranted and will require touch up.
These limited warranties are made exclusively to the original customer presenting proof of purchase. These warranties are limited to
non-commercial residential use only. Any returned goods must be shipped prepaid. These warranties do not cover normal wear and
tear or damages resulting from abuse or misuse. This warranty excludes incidental or consequential cost due to damages or losses or
property of any nature.
NOTICE: Some states do not allow the exclusion or limitation of incidental or consequential damages or limitations on how long an
implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty gives you specific legal rights and
you may also have other legal rights which may vary from state to state.
For further information, contact CHARBROIL, toll free at 1-800-232-3398.
HARDWARE LIST
Hardware is shown actual size. You may have spare hardware after assembly is complete.
1/4-20x2”
Machine Screw
Qty. 4
#10-24x1”
Machine Screw
Qty. 12
#10-24x1-3/4”
Machine Screw
Qty. 8
9
1/4-20x3/4”
Machine Screw
Qty. 6
1/4-20x3”
Machine Screw
Qty. 4
#8-32x1/2”
Machine Screw
Qty. 2
Spacer
Qty. 4
1/4-20
Flange Nut
Qty. 18
#10-24
Flange Nut
Qty. 20
Cotter Pin
Qty:2
13/16”
Hole Plug
Qty. 1
1/4”
Flat Washer
Qty. 10
#8-32
Keps Nut
Qty. 2
Tennerman Clip
Qty. 2
1/4-20x1-1/4”
Machine Screw
Qty. 2
Before you begin . . .
Familairize yourself with the major components and controls of
the unit.
Smokestack
Damper
Smoker
Chamber
Firebox
Firebox
Damper
Grilling is a method of cooking directly over a fire, for foods
such as steaks, hamburgers, and hot dogs. Cooking
temperatures for grilling ranges from approximately 350° to
550°. Due to the high temperatures and direct proximity to the
fire, this type of cooking requires close attention.
Barbequing is accomplished by using indirect heat, with a
temperature range from approximately 225° to 350°. Using an
offset firebox design, only the heat and smoke flow through the
smoker chamber, cooking the food without direct contact with
the fire. This method is ideal for chicken, ribs, fish, and
vegetables.
Slow Smoking can also be done with the offset firebox
design, using indirect heat and smoke. Similar to barbequing,
the food is placed in the smoker chamber, with the fire in the
firebox. However, slow smoking occurs in a temperature range
of approximately 140° to 225°, and requires an extended
cooking time. This type of cooking is ideal for turkey, ham, or
sausage.
With any type of live fire cooking, allow enough time to build a
fire and get the grill/smoker up to temperature.
Build a fire using either charcoal briquettes, lump charcoal, or
wood chunks. Briquettes offer a very good source of heat, and
are readily available in the marketplace. Most briquettes are
manufactured using a combination of wood charcoal, coal
powder, and a processing binder. Lump charcoal is a premium
form of charcoal because it is made of only wood. Lump
charcoal burns hotter and longer than briquettes, and imparts
no chemical flavors to the food being cooked. For a more robust
smoke flavor using briquettes or lump charcoal, try adding
several wood chunks to the fire. Wood chunks are available in a
variety of natural flavors, and can be used alone or in addition to
charcoal. As a general rule, any hardwood that bears a fruit or
nut is suitable for cooking. However, different woods have very
different tastes.
Mild Flavor Medium Flavor Heavy Flavor
Pecan Hickory Mesquite
Apple White Oak Blackjack Oak
Peach Cherry Red Oak
Experiment with different woods to determine your personal
favorite, and always use well-seasoned wood. Green or fresh-
cut wood can turn food black, and tastes bitter.
Prior to cooking on your grill/smoker, the following steps
should be taken to season the interior steel. This will seal the
inside surfaces with wood smoke and resin, helping to prevent
corrosion. First, brush all interior surfaces with vegetable oil.
Next, build a small fire on the fire grate inside the firebox, being
sure not to lay coals against the walls. After the fire becomes
established, close both lids and position both dampers
approximately 1/4 open. Sustain this fire for at least 2 hours.
The unit is now ready for cooking!
10
Grilling
Position both fire grates in the smoker chamber. Build a fire on
top of the fire grates using either charcoal briquettes, lump
charcoal, or wood chunks. Keep the smoker chamber lid open,
and both dampers open, until the fire has established itself and
is ready for cooking. Spread out coals as required, insert
cooking grates, and start grilling. Remember, grilling is done
over the top of the fire. Use the dampers to regulate the fire and
heat. Open the dampers to increase temperature; close
dampers to decrease temperatures. The cooking chamber door
can remain open or closed. Refer to recipes for required
cooking times and temperatures.
Barbequing and Slow Smoking
Position both cooking grates in the smoker chamber. Position
one fire grate in the firebox. Build a fire on this fire grate using
either charcoal briquettes, lump charcoal, or wood chunks.
Keep the firebox lid open, and both dampers open until the fire
is established. Then, close the firebox lid (both lids should now
be closed) and you will begin to see smoke flow from the
smokestack. Adjust both dampers until the desired smoker
chamber temperature is achieved. Open the dampers to
increase temperature; close the dampers to decrease
temperatures. This process of adjusting the temperature can
take several minutes. Once the proper setting is obtained, only
occasional attention is required. Now, place the food in the
smoker chamber. Remember, this is indirect cooking, so the fire
is in the firebox, and the food is placed in the smoker chamber.
Keep both lids closed while cooking to prevent unnecessary
loss of heat and smoke. Refer to recipes for required cooking
times and temperatures. Add charcoal or wood chunks as
necessary to maintain the fire.
Maintenance
When finished cooking, and the unit has adequately cooled,
clean out all remaining ashes. Ashes collect moisture, which
can lead to premature rusting and decay. Periodically coating
the interior surfaces with vegetable oil will aid in the protection
of your unit. Also, occasional touch up of the exterior paint will
be required. Black, high-temperature spray paint is
recommended. Never paint the interior of the unit.
11
KEEPERS OF THE FLAME
Columbus, GA
12
  • Page 1 1
  • Page 2 2
  • Page 3 3
  • Page 4 4
  • Page 5 5
  • Page 6 6
  • Page 7 7
  • Page 8 8
  • Page 9 9
  • Page 10 10
  • Page 11 11
  • Page 12 12

Charbroil 04201101 Owner's manual

Category
Barbecues & grills
Type
Owner's manual

Ask a question and I''ll find the answer in the document

Finding information in a document is now easier with AI