FAQ | CHARCOAL GRILLS

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CHARCOAL GRILLS - QUESTIONS & ANSWERS
CHARCOAL TEMPERATURE WON'T REGULATE
You can regulate the temperature by adjusting the grill dampers. If you’re not able to achieve the temperature you need, check for any gaps in the damper. If the damper is bent or warped, it will not create an efficient seal, and you’ll need to buy a new grill damper. Each charcoal grill has a unique configuration, so make sure to check your manual.
  • Intake Damper The intake damper is the main temperature control in the grill and brings oxygen to the fire. The intake damper will be on the grill firebox or the offset smoker fire box. When starting up the grill, leave the damper open so oxygen can get to the flame and feed the fire--if you close the damper, oxygen can’t get to the fire and it’ll die off. For hotter temperatures, keep the damper open. Partially close the damper to starve the fire of oxygen and cool off the grill--open the vent back if you notice the temperature drops too low.
 
  • Exhaust Damper The exhaust damper will be on the smokestack of barrel-style charcoal grills or on the lid of non-barrel charcoal grills. The exhaust grill damper allows heat and smoke to escape the firebox. By opening the vent, you release the excess smoke and create low pressure inside the grill. The low pressure pulls oxygen into the intake vent on the side of the firebox.
HOW TO USE CHARCOAL ON THE KETTLEMAN™
From top to bottom, the Kettleman™ has been designed to give you a better cooking experience. And how you use charcoal is an important part. Thanks to the innovative design, the Kettleman™ requires less charcoal than a standard charcoal grill. Direct Grilling For standard direct cooking, distribute about 50 briquettes evenly. Don’t worry about the gaps. Just be sure to let the cooking grate pre-heat for 5 to 10 minutes to get that perfect sear on steaks, chops, burgers or anything else you want to sizzle. You can also cook directly by leaving the coals mounded in the middle and positioning your food above the coals. To make lighting the charcoal easy, use a chimney starter, or you can mound the briquettes into a pyramid-shaped pile. Lighter fluid, fire starters or crumpled paper will all help start the burn. When the coals are mostly covered in light grey ash it’s time to get cooking. Indirekt Grilling The Char-Broil Kettleman™ offers you a variety of ways to control the heat for a low and slow burn. The Kettleman™’s fire grate is higher and 20% wider, you can cook a variety of food by surrounding it with a consistent low heat. For standard indirect cooking, pre-heat about 60 briquettes to cover half the fire grate. Then place your food on the other half of the grill. You can also arrange about 60 briquettes in a ring around the outside edge. Pre-heat the coal, and then place your food in the middle of the grate. To get a real low and slow burn, the Kettleman™ has you covered. Arrange about 80 briquettes in a c-shape around the fire grate. Light one end to allow the charcoal to burn like a fuse providing you more than 6 hours of cooking time. After the first few coals turn white, place the cooking grate on the charcoal. You can even use a pile of charcoal in the middle of the fire grate to achieve indirect heating, as long as you place your food around the outer edge. If you need longer cook time, add a few extra briquettes before placing the cooking grate on.
LID MOUNTED TEMPERATURE GAUGES MEASURE AIR TEMPERATURE INSIDE THE GRILL NOT GRATE TEMPERATURE
A common misconception is that the temperature gauge in the lid of your grill is reading the cooking temperature. This is not true. Lid mounted temperature gauges measure the air temperature at the location of the gauge. The grate temperature can be much higher than the lid temperature due to ambient conditions and calibration of the gauge. If you are questioning the cooking temperature based on the reading from your lid mounted temperature gauge please take a reading at the cooking grate surface. This will allow you to see the actual cooking temperature.
WIE PLATZIERE ICH DIE KOHLE IM OKLAHOMA JOE'S HIGHLAND SMOKER?
Okloahoma Joe‘s Highland Smoker kannst Du mit Holzkohlebrikket oder Holzkohle betreiben. Platziere die Holzkohle einfach auf dem Feuerrost (s. Abbildung), so dass sie von allen Seiten Luft bekommt und optimal durchglühen kann. Achte darauf, die Kohle nicht direkt an der Außenhaut oder den Boden des Smokers zu platzieren, um möglichen Abnutzungserscheinungen entgegenzuwirken. Nutze zudem nur so viel Grillkohle wie unbedingt nötig (max. 1,5 kg), damit schonst Du Ressourcen und trägst dazu bei, dass Dein Oklahoma bestmöglich funktioniert und eine lange Lebensdauer hat.
ASSISTANCE CHARCOAL GRILLS
OPERATING INSTRUCTIONS FOR MY GRILL
Your new Char-Broil grill is supplied together with operating instructions. If your operating instructions should happen not to be included with your delivery, you can download it from our website. Simply enter the name of your product in the search field or select the corresponding product through the navigation menu. You can now find further information such as the assembly and operating instructions and also other manuals as PDF files. Are you looking for recipes for your Char-Broil grill? Have a look through our recipe collection and get inspiration https://www.charbroil.co.uk/recipes
REPLACEMENT PARTS FOR MY CHAR-BROIL GRILL (MODELS FROM THE USA)
Our grills have been specially developed and adapted for the European market and are therefore different to the American Char-Broil models. Unfortunately this means we cannot supply any replacement parts for American grills. However, there are individual retailers in Germany who have specialized in the sale of such replacement parts. If you have any doubts, we recommend you contact your local dealer where you purchased your product.
WHERE TO FIND THE SERIAL NUMBER
The serial number may be located in different places on the grill, depending on the model (images 1 and 2). Often, it is inside the grill, on the lid, over the doors or on the back of the grill.

In any case, the serial number (often a letter followed by 15 numbers) appears on the large grey label within a smaller silver label (Image 3). The serial number is not on the box in which the grill is delivered.

The serial number is not on the box in which the grill is delivered.





COOKING FATTY FOODS OR POURING MARINADES ON A LIT GRILL CAN LEAD TO A GRILL FIRE
When grilling any type of meat all excess fat should be trimmed off. If the fat is not trimmed it will begin to melt during the grilling process and drip onto the flame tamers and burners. If this grease comes in direct contact with an open flame it will cause a flare up. Continuous grease contact with the flame can cause a grease fire. Grease fires allow your grill to reach temperatures well above the rated level and can cause serious damage to your grill. Foods with high fat content also create a lot of smoke when grilling, especially on infrared grills. Pouring marinades over an open flame can also cause flare ups and grease fires. It is best to marinade your food prior to grilling. If you plan on reapplying while grilling use a basting brush. Never pour marinade on the food while it is on the grill.
ENAMEL/VARNISH IS PEELING OFF
After some barbecue evenings, it sometimes looks to you as if the enamel / paint in the fire box or in the lid is loosening or peeling off.
Don't worry: the lid and the firebox of the grill are enamelled. No paint or other coating is applied. However, what flakes off is clinging grease residue/marinade that burns with the grilling (fat carbonized from the heat). So it looks like the paint / enamel is peeling off here. However, these residues can be removed again by soaking and cleaning with fat-dissolving agents and hot water.
If you own the Performance Line with the porcelain-enamelled steel grates, then this also applies to the grates.