ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
MODELS 20040311, 20042711 KETTLE CHARCOAL GRILL
THIS PRODUCT IS FOR OUTDOOR USE ONLY
Masterbuilt Manufacturing, Inc.
1 Masterbuilt Court
Columbus, Georgia 31907
Customer Service 1-800-489-1581
Approximate assembly time: 25 minutes
Tools required for assembly: Adjustable Wrench, Phillips Head Screwdriver.
CARBON MONOXIDE HAZARD
WARNING
Burning charcoal gives off carbon
monoxide, which has no odor and can
cause death.
This manual contains important
information necessary for the proper and
safe use of this grill.
DO NOT burn charcoal inside homes,
vehicles, tents, garages or any enclosed
areas.
Read and follow all warnings and
instructions before using grill and
during use.
Use only outdoors where it is well
ventilated.
Keep this manual for future reference.
Failure to follow these warnings and instructions properly could result in fire or explosion, which could cause
property damage, personal injury, or death.
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RECIPES
PARTS LIST
BBQ BURGERS
15
TANGY PEANUT-SAUCED RIBS
1
12
¼ cup catsup
2 tbsp steak sauce
1 tbsp water
1 tsp sugar
1 tsp vinegar
1 clove garlic, minced
1 lb lean ground beef
¼ tsp salt
10
4 lbs meaty pork spareribs or pork loin back ribs
¼ cup hot water
¼ cup peanut butter
2 tbsp lime juice
2 tbsp sliced green onion
14
½ tsp grated fresh ginger or ¼ tsp ground ginger
¼ tsp ground red pepper
16
2
¼ tsp black pepper
4 hamburger buns, split and toasted
Trim fat from ribs. Cut ribs into 4-6 serving size pieces.
Place ribs bone side down. Cover and grill for 1 to 1 ¾
hours or until tender. Meanwhile, for sauce, in a small
saucepan gradually stir hot water into peanut butter
(mixture will stiffen at first). Stir in lime juice, green onion,
ginger, and red pepper. Cook and stir over low heat until
heated through. Spoon sauce over ribs.
11
9
18
For sauce, in small saucepan combine catsup, steak sauce,
water, sugar, vinegar, garlic, and if desired, hot pepper
sauce. Bring to boiling, and reduce heat. In a medium bowl
combine ground beef, salt, and pepper. Shape meat mixture
into four ¾ inch thick patties.
13
17
Grill patties on the rack of an uncovered grill directly over
medium coals for 14-18 minutes or until meat reaches
160° F degrees internally. Turn patties once during cooking
and brush once or twice with sauce during the last five
minutes. Serve burgers on buns.
7
5
6
3
Optional: few dashes bottled hot pepper sauce, American
cheese slices, lettuce leaves, tomato slices, onion slices,
and pickle slices.
4
8
CAJUN HALIBUT
HERB-MUSTARD CHICKEN QUARTERS
Relish
2 tbsp creamy Dijon-style mustard blend
1 tbsp snipped fresh parsley
1 tbsp snipped fresh oregano or 1 tsp dried oregano crushed
1 tbsp water
1/8 tsp ground red pepper
3 to 3 ½ lb whole broiler-fryer chicken, cut into quarters
QUANTITY DESCRIPTION
ITEM NO. QUANTITY DESCRIPTION
ITEM NO.
1 can (7 oz) Green Giant Niblets whole kernel corn,
drained
1 medium tomato, chopped
2 medium green onions, chopped (2 tbsp)
1 tablespoon cider vinegar
2 tsps honey
1
2
3
4
5
6
7
8
9
1
1
2
2
1
1
1
1
1
Kettle Lid
10
11
12
13
14
15
16
17
18
1
2
1
1
1
1
1
2
1
Lid Handle
Wheels
Kettle Base
Short Legs
Long Legs
Ash Can
Lid Hook
Air Damper
¾ tsp dried oregano leaves
¼ tsp ground red pepper (cayenne)
¼ tsp salt
For sauce, in a small bowl combine mustard, parsley, orega-
no, water and red pepper. Cover and chill until ready to use.
Optional to remove skin.
Logo Plate (pre-assembled)
Cooking Grate
Ash Can Handle
Fish
Place chicken bone side down. Cover and grill for 50-60
minutes or until chicken is no longer pink. (170° F degrees
for breast and 180° F degrees for dark meat). Brush the
pieces with sauce occasionally during the last 10 minutes of
grilling.
Ash Can Spacer Ring w/Air Dampers
Storage Shelf
Charcoal Grate
Hub Caps
4 halibut steaks (about 6 oz each)
2 tbsp Worcestershire sauce
½ tsp coarse ground pepper
¼ tsp dried oregano leaves
Base Handle
Lighting Grate
In small bowl, mix all relish ingredients; set aside. Brush
halibut with Worcestershire sauce; sprinkle with pepper
and oregano. Cover and grill fish over medium heat 10-15
minutes, turning once or twice, until fish flakes easily with
fork. Serve fish with relish.
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581 or
EMAIL us at [email protected].
STOP!
2
13
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HARDWARE LIST
APPROXIMATE GRILLING TIMES
BEEF
SIZE
4” (2cm) thick
GRILLING TIME
INTERNAL TEMP
3
Steaks
/
3 to 4 min. /side
med rare 145°F (62°C)
4 to 5 min. /side
3 to 4 min. /side
3 to 4 min. /side
18 to 22 min /lb.
20 to 25 min. /lb.
10 min. /side
med 160°F (71°C)
145°-160°F (62-71°C)
med 160°F (71°C))
145°-160°F (62-71°C)
145°-160°F (62-71°C)
med 160°F (71°C)
(C)
3/16”
Hex Lock Nut
(A)
1/4-20x1/2"
Phillips Head Screw
Kabobs
1” (2.5cm) cubes
(B)
3/16-24x3/8"
Phillips Head Screw
1
Hamburger patties
Roast, rolled rump
Sirloin tip
/
2” (12mm) thick
qty-4
qty-8
qty-4
4-6 lbs. (1.8-2.7kg)
3 1/2--4 lbs. (1.5-1.8kg)
cut in 1-rib portions
Ribs, back
half, 2-3 lbs. (0.9-1.3kg)
whole, 4-6 lbs. (1.8-2.7kg)
10 to 12 min. /side
12 to 15 min. /side
med rare 145°F (62°C)
med 160°F (71°C)
(D)
1/4-20
Serrated Flange Nut
Tenderloin
(E)
5/16”
Nylon Hex Lock Nut
PORK
SIZE
GRILLING TIME
INTERNAL TEMP
qty-14
qty-2
3
Chops, bone-in
/
4” (2cm) thick
3 to 4 min. /side
med 160°F (71°C)
Chops, bone-out
Tenderloin
1 1/2” (4cm) thick
7 to 8 min. /side
15 to 25 min. total
1 1/2 to 2 hrs.
med 160°F (71°C)
med 160°F (71°C)
med 160°F (71°C)
1
/
2-1 1/2 lbs. (0.2-0.6kg)
Ribs (indirect heat)
2-4 lbs. (0.9-1.8kg)
GRILLING TIME
VENISON
SIZE
INTERNAL TEMP
(H)
(F)
1/4”
(G)
5/16”
Roast, saddle or leg
6-7 lbs. (2.7-3.1kg)
25 to 30 min. /lb.
145°-160°F (62-71°C)
Heat Insulation Washer
Aluminum Flat Washer
Aluminum Flat Washer
qty-8
qty-6
3
Steaks
/
4” (2cm) thick
6 to 7 min. /side
med 160°F (71°C)
qty-8
CHICKEN
SIZE
GRILLING TIME
INTERNAL TEMP
Broiler fryer (indirect
heat)
3-4 lbs. (1.3-1.8kg)
60 to 75 min.
in thigh 180°F (82°C)
Cornish hens
18-24 oz. (510-680g)
45 to 55 min.
in thigh 180°F (82°C)
170°F (77°C)
Breast halves, bone-in
6-8 oz. ( 170-226g)
each
10 to 15 min. /side
Breast halves, boneless
Legs or thighs
Drumsticks
4 oz. (113g) each
4-8 oz. (113-226g)
4 oz. (113g)
6 to 8 min. /side
10 to 15 min. /side
8 to 12 min. /side
8 to 12 min. /side
170°F (77°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
(J)
1/4”
Lock Washer
qty-2
(I)
Heat Insulation Washer
qty-4
(K)
1/4”
Crown Nut
qty-2
Wings
2-3 oz. (56-85g)
• When outside temperature is cooler than 65°F and/or altitude is above 3,500 feet, additional
cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
3
12
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FREQUENTLY ASKED QUESTIONS REGARDING CHARCOAL GRILLS
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581 or
EMAIL us at [email protected].
STOP!
Q. My cooking grate has rust. How do I get rid of it?
Seasoning will prevent rust and food from sticking. Season by applying a thin coating of solid vegetable
shortening over the entire surface. Place cooking grate in grill and allow to heat for 1 to 1-1/2 hours. Grate is
now ready to use. Frequent re-seasoning prevents rusting. If rust occurs, clean with a steel brush. Reapply
vegetable shortening and heat as indicated above.
REPLACEMENT PARTS LIST
MODEL# 20040311 MODEL# 20042711
PART NUMBER
DESCRIPTION
Q. When can I put my meat on the grill?
Grill is ready for use when charcoal is ashed over and no visible flames are present.
Q. How long will the briquets stay hot?
9904090025
9904090026
9904090027
9904090028
9904090005
990060086
990060087
9904090045
9904090046
990060095
990000004
9904100020
990060130
9004100031
909060030
909060028
9904090025
9904090026
9904090027
9904090028
9904090005
990060086
990060087
9904090045
9904090046
990060095
990000004
9904100022
990060130
9004100031
909060030
909060028
Short Leg Kit
If cooking for more than 30 to 40 minutes, additional briquets must be added to the fire. Add 10 or 12 briquets
to the outer edge of the fire immediately after it has been spread. Once these coals become 80% ashed over,
add to the center of the fire as needed to maintain constant cooking temperature. Read all instructions and
warnings on charcoal bag.
Long Leg Kit
Kettle Lid Kit
Kettle Base Kit
Q. Can adjusting the air damper on my grill make a difference?
Ash Can Handle Kit
Storage Shelf
Dampers on a covered grill are usually left open. This allows oxygen into the grill, increasing the temperature
of the coals. Regulate the grill temperature by adjusting the air dampers. Closing them (either partially or
completely) may help to "cool down" a fire that is too hot.
Wheel Kit
Lid Handle Kit
Base Handle Kit
Lid Air Damper Kit
Revolution Lid Hook Kit
Logo Plate Kit
SAFE STORAGE AND MAINTENANCE
• Inspect hardware and assembled parts on a regular basis to insure grill is in safe working condition.
• ALWAYS allow grill to cool completely before handling.
Ash Can Spacer Ring Kit
Charcoal Lighting Grate
Ash Can w/o Dampers
• ALWAYS empty ash can after use only when ashes have completely cooled. This will help prolong
ash can life.
Air Damper Ring Control Handle
w/Nut
• Clean grill, including special surfaces such as cooking grates with mild cleaning agents. Wipe outside of
grill with damp rag. DO NOT use oven cleaner.
9004090041
906060050
9004090011
9804100029
9904090008
9004090041
906060050
9004090011
9804100029
9904090008
Cooking Grate
Charcoal Grate
MB Hub Cap
• ALWAYS cover and store cold grill in a protected area.
• Indoor storage of grill is permissible only if the charcoal has burned to a complete ash AND is cold.
Remember to remove cold ashes before storing.
Instruction Manual
Hardware Kit
• Grill is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand
paper or steel wool, then cover with heat resistant paint, except for stainless steel parts.
• If rusting occurs on the inside surface of grill, clean area with sandpaper or steel wool, then coat with
cooking oil, except for stainless steel parts.
• NEVER USE PAINT ON INSIDE SURFACES OF GRILL.
4
11
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ASSEMBLY INSTRUCTIONS
GRILL OPERATION CAUTIONS
• Avoid bumping or impacting grill.
Before assembly read instructions
carefully.
• Keep your hands, hair and face away from burning charcoal.
Tools needed for assembly:
• This grill has an open flame. Be careful of loose hair and clothing during operation. They may catch fire.
Adjustable Wrench
Phillips Head Screwdriver
• Use protective gloves when handling this grill or working with fire. Use protective gloves or long, sturdy fireplace
tools when adding wood or charcoal.
B
Assemble grill on a clean, flat surface.
2
• Do not allow anyone to conduct activities around this grill during or following its use until the unit has cooled. This
grill is HOT during operation and remains HOT for a period of time following its use.
STEP 1.
Align ash can spacer ring (7) with holes in kettle
base (2). Insert phillips head screw (B) through
kettle base (2) into ash can spacer ring (7) as
shown. Secure with hex lock nut (C).
• Fatty foods like hamburgers can have excess grease that can cause flare ups. When cooking fatty foods, use
caution when opening lid and during cooking to avoid being burned.
• Be careful when removing food from grill. All surfaces are HOT and may cause burns. Use protective gloves or
long, sturdy cooking tools.
• Never use glass, plastic or ceramic cookware on this grill.
• The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to properly assemble or
safely operate this grill.
7
• Grill lid and base are HOT while in use and during cooling process.
• Do not remove ash can while ashes and charcoal are HOT.
C
• Air dampers are HOT while the grill is in use and during cooling; wear protective gloves when adjusting.
• Never overfill charcoal grate. This can cause serious injury as well as damage the unit.
Assistance may be required for this step.
Front of kettle base has
two holes for base handle
Do not tighten screws all the way. Legs
may need to be adjusted when storage
shelf is attached in STEP 3.
A
I
• Only use charcoal lighting fluid, never use gasoline, alcohol or other highly volatile fluids to ignite the charcoal.
These fluids can explode causing injury or death.
STEP 2.
REMINDER: NEVER OPERATE THIS GRILL UNDER ANY OVERHEAD CONSTRUCTION. MAINTAIN A MINIMUM
DISTANCE OF 10 FT (3M) FROM OVERHEAD CONSTRUCTION, WALLS OR RAILS. SEE DIAGRAM BELOW.
G
Place heat insulation washers (I) on long
legs (4) as shown. Align holes in long legs
with holes in kettle base (2). Insert phillips
head screws (A) through holes on legs.
Secure with aluminum flat washers (G) and
serrated flange nuts (D).
D
4
2
When all four legs are attached,
two long legs will be in front with
two short legs in rear.
Overhead
10 ft (3m)
Repeat step with short legs on rear side of
kettle base.
Construction
Rails
10 ft (3m)
Wall
10
5
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HOW TO USE QUICK START IGNITION SYSTEM
ASSEMBLY INSTRUCTIONS
Carefully reposition grill as shown.
17
Be careful not to chip/scratch porcelain.
Read all instructions and warnings on charcoal bag and in manual before using.
11
E
STEP 3.
1. Load three crumpled sheets of newspaper on top of grate inside ash can. Place ash can
in position below grill.
Note: Shelf may require tilting to place in
position. Legs may need to be spread apart
to place shelf in position.
8
2. Pile charcoal directly above ash can on charcoal grate. Open holes in bottom air damper,
and ignite paper in ash can.
Insert storage shelf (8) into holes in grill legs
as shown. Secure storage shelf to long legs
using aluminum flat washer (F) and crown
nut (K).
3. Spread charcoal out on grate and cook in as little as 20 minutes.
• NEVER USE GASOLINE TO LIGHT CHARCOAL.
Attach one wheel (11), indented side out, to
each short leg. Then secure wheels and
storage shelf to legs using nylon hex lock
nuts (E).
• OVERFILLING CHARCOAL GRATE CAN CAUSE SERIOUS INJURY AND DAMAGE THE
UNIT.
K
F
• NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.
• HOT COALS SHOULD NOT BE LEFT UNATTENDED.
Snap hubcaps (17) in place as shown.
• GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING
UTENSILS.
Carefully reposition grill as shown.
Tighten all hardware on legs and storage
shelf before continuing.
WARNING
9
To ensure that it is safe to eat, food must be cooked to the minimum internal
temperatures listed in the table below.
STEP 4.
Place heat insulation washers (H) on base
handle (9) as shown. Insert screws on base
handle (9) into kettle base (2). Secure with
aluminum flat washers (F) lock washers (J)
and hex nuts (D).
H
USDA* Safe Minimum Internal Temperatures
2
Fish
145° F
160° F
160° F
145° F
160° F
165° F
Pork
F
Egg Dishes
J
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
D
Ground or Pieces Poultry (Chicken Breast, etc.) 165° F
* United States Department of Agriculture
6
9
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ASSEMBLY INSTRUCTIONS
ASSEMBLY INSTRUCTIONS
STEP 5.
B
STEP 7.
6
Note: Do not over tighten. Damper should
Place heat insulations washers (H) on ash can
5
13
1
move freely.
handle as shown. Insert handle (6) into ash can
(5) and secure using aluminum flat washers (F)
and hex nuts (D).
Attach air damper (13) to kettle lid (1) using
phillips head screw (B) and hex lock nut (C).
H
F
D
C
STEP 8.
STEP 6.
10
Insert lighting grate (18) into assembled ash
can (5) as shown below.
Place heat insulation washers (H) on lid
handle (10) as shown. Insert screws on lid
handle (10) into holes in kettle lid (1). Add lid
hook (12) then aluminum flat washers (F) and
secure with hex nuts (D).
1
Slide assembled ash can (5) onto guides of
ash can spacer ring (7).
15
H
Place charcoal grate (16) inside kettle base (2).
Rest cooking grate (15) on kettle base (2) as
shown.
16
18
Place kettle lid (1) onto kettle base (2).
2
12
5
1
F
7
D
GRILL IS READY FOR USE
8
7
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