Royal Gourmet CC1830F 26.8-in Black Barrel Charcoal Grill Operating Guide

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Before Using the Device

For Your Safety

Signal Symbols

General Safety lnstructions

Safety lnstructions

Proposition 65 warning

Intended Use

Assembly

Preparation

Required Tools

Unpack Grill

Explosion View

Parts and Hardwares

Assembly lnstructions

Attention

Before Grilling

Types of charcoal

Smoking Woods

Operation

Smoke by cooking Operation

Maintenance and Cleaning

Grilling Recipes

Smoking Recipes

Disposal

Declaration of Conformity

Technical Details

Warranty and Customer Service

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1-800-618-6798.

conversions

1-800-618-6798 .

email to [email protected].

mitts

may

!

PROPOSITION 65 WARNING

1. Combustion by products when using this product contain chemicals

known to the State of California to cause cancer, birth defects, and

other reproductive harm.

2. This product contains chemicals,including lead and lead compounds,

known to the State of California to cause cancer, birth defects or

other reproductive harm.

Wash your hands after handling this product.

THESE WARNINGS ALSO APPLY TO THE SIDE FIRE BOX.

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Bottom shelf

Left front leg

Left back leg

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Right front leg

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Right back leg

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Leg connector

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8.

Smoker brace

Axle

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Wheel

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Main body

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Main body lid

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Handle

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Thermometer

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Stack

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A M6x15 31pcs B M4x8 6pcs C M6

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Smoker lower

Smoker upper

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Smoker side door

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Smoker lid

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Smoker lid brace

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Smoker charcoal pan

Smoker cooking grate

Charcoal pan

Lifting handle

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Warming rack

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27.

28.

Cooking grate

Front shelf

Front shelf brace

Filling piece

10pcs D M6 3pcs E M6x50 4pcs

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F Split pin 4pcs G Pad 2pcs H M5x10 6pcs

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Assemble the front shelf braces (27) to the main body with

Assemble the front shelf (26) to the main body with 2 bolts (A)

H

H

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B

28

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D

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Assemble the smoker lid (18 ) and filling piece (28) to the upper part with 4 bolts （ B ）

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Place the smoker charcoal pan (20) to the right position

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24

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Connect the lifting handles (23) to the charcoal pan (22)

Place the smoker cooking grates (21) into the offset smoker.

Assemble the warming rack (24) to the main body & lid, as

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Place the cooking grates (25) onto the main body.

SMOKING WOODS

Grill will drip oil during this process and for several uses afterwards. This is normal.

NEVER EXCEED 400°F BECAUSE .

THIS WILL DAMAGE THE FINISH

AND CONTRIBUTETO RUST. PAINT IS NOT WARRANTED AND WILL

REQUIRE TOUCH-UP. THIS IS NOT WARRANTED AGAINST RUST.

Also, it’s difficult to maintain the right cooking temperature with wood due to its moisture content.

TYPES OF CHARCOAL

You can burn either charcoal briquets or natural wood lump which have different attributes. Charcoal briquets typically provide longer cooking times and are usually less expensive while lump charcoal burns hotter and produces less ash.

will become

To Lighting Your Grill:

1. Open the lid and remove the cooking grates.

2. To start a charcoal fire, stack 4.5 lb in a pyramid and saturate with lighter fluid.

Do not use gasoline, kerosene or alcohol for lighting charcoal. Use any of these or similar products can cause an explosion possibly leading to severe bodily injury .

3. Light coals in several places .

4. After briquettes ash over or turn gray, spread them out .

Please use a suitable fireproof tool with a long, fireproof handle when you do this.

5. Put the cooking grates in place and adjust the charcoal pan to the desired height using the lifting handle/lever and start cooking.

6. If it not burns evenly, please use long-handled tongs to move coals for even heat.

7. Leave the lid open or closed considering the type of BBQ meat. Please close the lid when longer cooking time is needed.

ensure it woudn’t be too high for a particular BBQ meat.

The thermometer located on the lid shows the temperature to

Chimney starters, electric starters, or other types of fire starters may be used instead of lighter fluid to light fire, but use only according to manufacturer’s instructions.

Never use instant light charcoal or charcoal lighter fluid with any other starting methods.

Allow enough time for grill to heat up before cooking.

You can neither cook properly when the grill is cold nor can you nurse a fire while being busy with food.

Once the fire is burning well, it is easy to keep it going with a little attention.

Rising heat will move up and out of the grill, pulling in cooler air behind it, which provides oxygen for the fire.

Use the air vent and stack dampers to control the airflow and the cooking temperature, After the fire is established and the grill reaches the desired cooking temperature, the dampers can be left completely open for maximum airflow and a higher cooking temperature-or closed as needed to decrease airflow for a lower cooking temperature. Use the heat indicator to monitor grill temperature.

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The adjustable charcoal pan can also be used to control the temperature.

Use lifting handles to raise it for quick searing and lower it for slow cooking.

Always use a flame- retardant insulated grill mitt when adjusting air vent or adjusting the charcoal pan.

Open charcoal access door or add charcoal with extreme caution to avoid injury.

Using lifting handles, lower charcoal pan to its lowest setting.

Open charcoal pan access door using a flame-retardant insulated grill mitt. (Handle will be very hot.) Please take out all the food and put on

BBQ gloves, move the cooking grate to add charcoal if the grill don’t have a device for adding charcoal.

Make sure to move the cooking grate back into position after the whole procedures.

Using flame-retardant insulated grill mitts and long-handled tongs, stoke coals with flame-retardant insulated grill mitts and long-handled tongs to make ash fall through the slots in the charcoal pan or the slide below.

Using flame-retardant insulated grill mitts and long-handled tongs, Add charcoal to the pan as needed with flame-retardant insulated grill mitts and long-handled tongs.

Raise charcoal pan to the desired level.

can

Smoke by Cooking OperationTT

Smoke by cooking uses indirect heat and smoke.

SMOKE BY COOKING SLOWLY.To light the barbecue

1. Open the lid and remove cooking grates.

2. To start a charcoal fire, stack 4 lb in a pyramid and saturate with lighter fluid.

Do not use gasoline, kerosene or alcohol for lighting charcoal. Use any of these or similar products could cause an explosion possibly leading to severe

bodily injury.

3. Light coals in several places.

4. After briquettes ash over or turn gray, place hot charcoals on cooking grates in offside smoker if have one.

Place hot charcoals on the middle of cooking grates. To do this, use a suitable fireproof tool with a long, fireproof handle.

5. Place water/drip pan on right side of cooking grates in offside smoker if have one.

6. Place cooking grates in low position.

7. Add water soaked hardwood chips for a smoked flavor.

8. Put the cooking grates in place.

9. Close lid & control heat with dampers & adjustable grate.

Tips for Smoke BBQ

Pans are not included and a disposable bread pan is recommended. Please purchase it separately.

If you want to sear certain foods before smoking, please place meat directly above charcoals with lid open and cooking grates in high(hot) position for several minutes.

Add flavor soaked wood chips to the fire and add 1 part marinade, beer, or wine to 3 parts water to the drip pan.

Opening the smoking chamber will extend cooking time.

Insert thermometer into thickest part not touching bone, and allow five minutes to register.

Internal temperature for birds should be 170°F to 180°F or when leg moves easily in joint.

Meat should be cooked to internal temperature of 140°F for rate, 160°F for medium and 170°F for well done.

Check the water level when cooking more than 4 hours or when you can’t hear the water simmering.

Add water by moving meat over and pouring water through grill into water pan.

IF THE SMOKE IS WHITE, THE FIRE’S RIGHT.

IF THE SMOKE IS BLACK, ADD SOME DRAFT.

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.

Empty the Ashes & Ash Pan:

After the fire is completely extinguished you should wait several hours before emptying the ashes to ensure that are not hot, or it will lead to a burn hazard.

Knock any ashes that did not fall into the ash pan from

the fire grate. (If there are pieces of partially burned

charcoal on the cooking grate you can save them for

the next time. They are still good).

Tap the sides of the fire bowl to knock loose any ash

that is on the sides.

Unclip the ash pan from the bottom of the grill and slide

out towards the front.

Give the ash pan a few firm taps to loosen any ash that

may be stuck.

Place the ashes in a metal container and cover with

water to ensure there are no lit coals then you can dispose of the ashes.

Let the fuel burn out completely after grilling. This eases the cleaning effort by burning away excess fat and BBQ residues.

Lift out the charcoal pan and empty out the cold ash.

It is very important that you remove the ash before moisture combines with the cold ash.Ash is saline and, in a moist condition, will attack the inside of the ash collecting tray.Thus, over years the ash collecting tray can sustain damage through rust.

Clean the grill regularly, at best after every use.

Remove the cooking grates and clean them thoroughly with soapy water. Then dry them off thoroughly.

Use a wet sponge to remove loose residue from the grill.

Use a soft, clean cloth for drying. Do not scratch the surfaces when wiping them dry.

Clean the internal and external surfaces generally with warm soapy water.

Tighten all screws before every use to guarantee stability for your grill at all times.

Protect your grill against continuous weather influences.

Since it is manufactured from steel it will eventually rust.

Clean possible rust spots and repair them with fireproof paint. It is important that you remove the ash from the firebox before moisture combines with the cold ash, since this leads to rust damage.

The grill should always be stored where it is protected from moisture.

Charcoal is porous and holds moisture.

DO NOT leave charcoal in your grill while you are not using it. Charcoal and ashes left inside the ash pan may reduce the life of your grill.

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GRILLING RECIPES

Direct Heat

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STEAK (& ALL MEATS):

• Cook food on the charcoal side of the unit, directly above coals/heat.

• To grill meats, raise fire grate to high position

(hot) and sear for one minute on each side with the lid open to seal in flavor and juices. Then lower

fire grate to medium position with lid closed and cook

to desired doneness.

• Control heat with dual dampers and adjustable fire grate.

Tip: Place grilled meat back in the marinade for several minutes before serving – it will become tastier and juicier.

CAUTION: Boil extra marinade first to kill bacteria remaining from the raw meat.

MARINATED FLANK STEAK:

• Mix marinade ingredients in nonmetal dish.

• Let steak stand in marinade for no less than

4 hours in refrigerator.

• Brown each side for 5 minutes, but center should remain rare.

• Cut steak diagonally across the grain into thin slices before serving.

• Grill with fire grate in high (hot) position with lid open or closed.

Meat Marinade

1/2 cup vegetable or olive oil

1/3 cup soy sauce

1/4 cup red wine vinegar

2 tbsp lemon juice

1 tsp dry mustard

1 minced clove garlic

1 small minced onion

1/4 tsp pepper

QUAIL OR DOVES:

• Cover birds with good seasons and marinate overnight.

• Pour remaining dressing and cover with Texas

Pete Hot Sauce for 6 hours.

• Wrap birds in thick bacon secured by a toothpick.

• Place on grill. Keep turning until bacon is black.

• Grill for 20 minutes. Sear with lid open and fi re grate in high (hot) position for 1 minute on each side before lowering grate and closing lid.

• To smoke and place brids in center of grates with fire in both ends of fire box.

HOT DOGS:

• Grill with lid up and cooking grates in high(hot) position for approximately 6 minutes.

• Turn every few minutes.

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.

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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 shrimp, scallops, lobster, chicken, sausage, pork, beef, etc.

• Marinate the meat in refrigerator for several hours.

• Grill each side approximately 7 minutes turning occasionally while basting with marinade.

•

to cook faster.

• Grill with lid up and the cooking grates in the lowest position.

Kabob Marinade:

1 cup soy sauce

½ cup brown sugar

½ cup vinegar

½ cup pineapple juice

2 tsp salt

½ tsp garlic powder

• Mix all ingredients in a saucepan and bring to boil.

• Allow marinade to cool before marinating your meat in it.

• Marinate beef in mixture a minimum of 4 hours.

HAMBURGERS:

See meat marinade on prior pages.

You may also marinate by allowing to stand in marinade for 1 or 2 hours at room temperture before cooking or let stand in covered dish in refrigerator up to 24 hours.

• Bring to room temperature before cooking.

• Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side with cooking grates in high position for a few minutes.

• Lower fi re grate to medium position and grill with lid down to avoid flare-ups.

• Cook each side 3 to 7 minutes according to desired doneness.

• Cook ground meat to 150 internally or until juice runs clear (free of blood) for prevention of E-coli.

• Burgers can be basted with marinade when turning and/or other ingredients can be mixed in with the ground beef such as chili sauce or powder.

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.

SMOKING RECIPES

Indirect Heat

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 stu ffed 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.

Glaze

1 cup of light brown sugar, fi rmly packed

1/2 cup orange juice

1/2 cup honey

• Combine sugar, juice and honey. Let glaze sit for at least 4 hours.

• Place fi re grate in the lowest position and a drip pan under the meat.

• Remove rind and score fat diagonally to give a diamond effect.

• Insert a whole clove into the center of every diamond.

• Place ham with fat side up in center of cooking grid directly above drip pan. Close lid.

• About 9 minutes per pound is suggested for fully cooked hams. Smoked or cured ham, which is not fully cooked, should be cooked to an internal temperature of 160° F.

• Baste with ham glaze 3 or 4 times during last 30 minutes of cooking time.

• Garnish with pineapple rings about 15 minutes before end of cooking time.

SMOKED HOT DOGS STUFFED:

• Slit hot dogs lengthwise, within 1/4 inch of each end.

• Stuff hot dogs with cheese and relish and wrap in bacon.

• Place on cooking grid over drip pan and smoke 15-20

minutes or until bacon is crisp.

SMOKED HOT DOGS STUFFED:

• Rinse pieces in cold water and pat dry with paper towels.

• Brush each piece with vegetable oil and season to taste

with salt and pepper.

• Brown pieces directly above coals with lid open and grate

in high or medium position for several minutes.

• Then place pieces on cooking grate directly above drip pan.

• With the grate in the low position, cook with lid down for 5 5

to 60 minutes or until done. Do not use vegetable oil or salt

and pepper if using marinade.

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SMOKED VENISON:

V enison Marinade:

1 cup Balsamic or wine vinegar

1 cup olive oil

2 oz. W orcestershire

1/2 oz. T abasco

2 tbsp. Season All

1-2 chopped jalapenos

3 oz. soy sauce

Bacon Marinade

2 oz. wine vinegar

2 oz. W orcestershire

4 dashes T abasco

• 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.

• Season generously with seasoned salt and coarse ground black pepper.

• W rap 1 lb. Bacon over the top of the roast, and smoke

20/25 minutes per pound, or until tender. Do not overcook.

SMOKED SHRIMP & CRAYFISH:

• Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic,

T abasco, sliced green pepper, 1 tablespoon each of minced onions, salt and juices from one lemon.

• Add shrimp and/ or crayfi sh and smoke 45 minutes.

SMOKED VEGETABLES:

• T urnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc.

• Put in pan and cover with water and cook for several hours while cooking the meat. Or place vegetables on grill and smoke for 50 minutes, either wrapped in foil or not.

SMOKED FISH:

• Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate fi sh in 1 cup white wine, 1 cup soy sauce mixed with

1 cup lemon juice.

• Marinate overnight in covered dish in refrigerator.

• Let air on rack 20 minutes before placing on Pam-sprayed grill.

• Smoke 25 minutes.

SMOKED SPARE/BACK RIBS:

• Peel o f f tough layer of skin on back side.

• Rub all surfaces with seasoning.

• 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. Use marinade to baste chicken while cooking.

MEAT MARINADE: (For steaks, chops, and burgers)

Combine

¼ cup soy sauce

2 coarsely chopped large onions

2 cloves garlic (halved)

• Combine ingredients in an electric blender, cover, and process at high speed 1 minute or until mixture is very smooth.

• Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2 teaspoons Beau Monde seasoning

(or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt).

• Allow meat to stand in marinade at room temperature for

2 hours or refrigerate up to 24 hours in a covered dish.

• Bring meat to room temperature before cooking.

SHISH KABOB MARINADE:

Mix

1 cup soy sauce

1/2 cup brown sugar

1/2 cup vinegar

1/2 cup pineapple juice

2 teaspoons salt

1/2 teaspoon garlic powder

• Mix ingredients and bring to a boil.

• Marinate beef in mixture a minimum of 4 hours.

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500 normal wear.

which is considered as authorization without prior to obtain return

Corp service@royalgourmetusa .

com

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