Hasty Bake Fiesta User Manual

The Art of Hasty-Baking  
Owner’s Guide & Instruction Manual  
Table of Contents  
Welcome. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
A Little History. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Unique Features & Benefits . . . . . . . . . . . . . . . . . . 4 - 5  
Assembly Instructions  
Suburban/Continental/Legacy/Gourmet . . . . . . . 6 - 7  
Parts Diagrams  
Fiesta & Portable . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Caring for your Hasty-Bake . . . . . . . . . . . . . . . . . . . . . 9  
Cooking Methods . . . . . . . . . . . . . . . . . . . . . . . . 10 - 11  
Getting Started. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
CookingTips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Installing a Rotisserie . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Trouble Shooting & Common Questions . . . . . . . . . 15  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 - 26  
What is Hardwood Charcoal? . . . . . . . . . . . . . . . . . . 27  
Hasty-Bake Accessories . . . . . . . . . . . . . . . . . . . 28 - 29  
Owner’s Guide & Instruction Manual  
1
Welcome  
Dear Hasty-Bake owner,  
Congratulations and welcome to the proud Hasty-Bake  
family. I am confident that you will be pleased with  
your decision to purchase the finest multipurpose  
charcoal-burning grill available.  
Whether you are a “seasoned” outdoor chef or just  
getting “fired-up”, the following pages will provide you  
with helpful tips, tricks, and techniques to make your  
Hasty-Bake experiences more enjoyable. We have also  
included a collection of our favorite recipes to get you  
started (we hope you like them as much as we do!).  
We sincerely appreciate your business and look forward  
to serving all of your outdoor cooking needs. Please do  
not hesitate to contact us if you have any questions or  
comments about “The Art of Hasty-Baking”. We would  
love to hear from you.  
Best regards,  
Richard Alexander  
President  
2
A Little History  
In 1948, Grant Hastings produced the first Hasty-Bake Charcoal Oven. As one of  
the original manufacturers of the “backyard barbecue,” Hastings was a pioneer in  
the industry. Specifically, Hasty-Bake introduced the first portable unit, the first  
hooded unit, and a new method of cooking using indirect heat. Hastingsdesign  
controlled the intensity of heat by using vents, a heat deflector, a ventless hood and  
an adjustable firebox, revolutionizing the method in which food was cooked.  
In acknowledgment of Grant Hastings tremendous efforts, Hasty-Bake Charcoal  
Ovens have attracted a lot of attention over the years. Hasty-Bake was selected by  
the State Department to represent the United States at the Brussels World’s Fair in  
1958. Our company won the Hess Award in 1962, and our ovens have been on  
display in the Chicago Museum of Science and Industry. The patented Hasty-Bake  
design receives continual praise from food and industry critics across the country.  
In addition, our ovens have produced blue ribbon results in barbecue competitions  
from coast to coast. For example, the Grand Champion of the 1994 American  
Royal in Kansas City (known as the World Series of Barbecue Cookoffs), Doug  
Steele and his Heat’s Neat team, used a Hasty-Bake to prepare most of their  
award-winning recipes.  
Though our company has undergone many changes in the last 50 years, the basic  
design of Hasty-Bake Charcoal Ovens remains unchanged. Since 1993, Hasty-  
Bake has been owned by Richard and Bill Alexander. They have continued the  
tradition of producing the finest multipurpose charcoal-burning grill available on  
the market today.  
Built for the discriminating outdoor chef, Hasty-Bake ovens create a cooking  
environment that produces meals which are superior in taste. No other product has  
the versatility to grill, bake and smoke with such ease and perfection. Each Hasty-  
Bake is constructed by hand from only the highest-quality materials. With proper  
care and basic maintenance, you can expect our black powder finish, cold-rolled  
steel ovens to last for 15 to 25 years (or longer). Our solid stainless steel models can  
be expected to last virtually forever!  
Even after 50 years, our charcoal ovens continue to grow in popularity, largely  
thanks to proud owners who tell others about their Hasty-Baking experiences.  
Since satisfied customers have always been our best advertising, we hope you will  
carry on the Hasty-Bake tradition by sharing your enthusiasm with others.  
Owner’s Guide & Instruction Manual  
3
Unique Features & Benefits  
VENTLESS HOOD (7)  
Your Hasty-Bake has a hinged hood so you can cook with the hood open or closed. The deep “ventless” hood  
is just one of the unique features which enables you to prepare foods which are flavorful and juicy (draft vents  
placed in the hood of a grill will dry out foods). The main function of your Hasty-  
Bake hood is to hold in the heat and smoke so that it rotates around your food. Your  
Hasty-Bake cooks like an oven; it turns the heat instead of you having  
to turn the meat.  
DUAL DRAFTVENTS (8)  
Dual draft vents, combined with the adjustable fire box and Hasty-  
Bake’s totally enclosed design, provide you with the ability to  
control the fire at all times. The intake draft vent is located on  
the fire door, just below the fire level. The exhaust draft  
vent is located above the fire level on the opposite  
side of the grill, by the push handle. Hasty-Bake’s  
unique dual draft vent feature creates a cross  
draft in the body of the oven, instead of in the  
hood, which allows your foods to be cooked on all  
sides. Fully opened vents create an intense heat.  
Conversely, vents that are barely open lower the heat for  
baking and smoking.  
HEAT DEFLECTOR (5)  
The heat deflector plate, which is placed on the fire box (when in use),  
combines with the ventless hood to enable your Hasty-Bake to cook  
like an oven. The heat deflector’s function is to distribute heat evenly  
throughout the cooking area without exposing any food to the direct fire and to control flare-ups. Thus, your  
Hasty-Bake becomes a “convection” oven and your food can be placed across the entire cooking surface. For  
the heat deflector to work properly, confine the coals to not more than half of the fire box (usually the right  
hand side, which is the side of the fire box closest to the fire door) and slide the heat deflector into place on  
top of the fire box above the coals. Remember to remove the heat deflector when using your Hasty-Bake for  
cooking with direct heat (searing).  
FULL-WIDTH FIRE DOOR (3)  
On all Hasty-Bake models, a full width door permits easy fueling and allows the fire box and ash pan to be  
entirely removed for cleaning. The full-width fire door also makes it easy to slide the heat deflector into place  
or remove it when necessary. In addition, the fire door makes it easy to access the fire box for refueling during  
slow cooking or smoking so that foods never have to be removed from the grill. Use the space at the bottom  
of the oven base (below the ash pan) as a warming area while cooking and a storage area when your Hasty-  
Bake is not in use.  
4
ASH PAN (9)  
All Hasty-Bake models feature a completely removable ash  
pan, making clean up easy. When the fire box is pulled out  
for refueling, remember to pull the ash pan out  
simultaneously to catch the charcoal ashes and cinders that  
may fall through the fire grate. To help reduce corrosion and  
to keep clean-up simple, we recommend that you line the  
ash pan with heavy-duty aluminum foil.  
COOKING GRILLS (4)  
Our cooking grills are constructed of heavy 14” diameter  
nickel-plated material providing a clean, durable cooking  
surface. The grills are also “V”-shaped, allowing grease to  
flow to the center of the cooking grill and travel properly  
through the grease drain system.  
GREASE DRAIN SYSTEM (2)  
The “V”-shaped cooking grills encourage most of the grease and fat to drain off of the meat, follow the “V”  
toward the center of the cooking grill, drip into the grease drain rod and continue outside the unit to the  
grease cup. Flare-ups are virtually eliminated. Typically, when the hood is closed and the heat deflector is in  
place, grease drippings will not cause flare-ups. If you are “searing” or “grilling” your food with the hood open  
and the heat deflector removed, flare-ups might occur. You can control them by simply closing the hood and  
draft vents for a few seconds.  
ADJUSTABLE FIRE BOX & COOKING STYLE INDICATOR (1)  
The position of your fire may be mechanically adjusted up or down. Turning the outside crank handle  
clockwise raises the fire box to the “sear” position for quick cooking of steaks, burgers, etc. Turning the crank  
handle counterclockwise lowers the fire box to a “bake” level for cooking chicken, ham, bread, etc. Continue  
turning the crank handle counterclockwise and the fire will be in the “smoke” position, for slow cooking or  
smoking of turkeys, ribs, briskets, etc. Read the information above about the heat deflector for proper use  
with the adjustable fire box. The cooking style indicator on the front of the Hasty-Bake is linked to the lift  
mechanism and eliminates any quess work about the position of the fire. Different cooking methods require  
varying placements of the fire.  
Because the fire box (instead of the cooking grills) may be moved up or down, the cooking space inside the  
hood remains unchanged during fire box adjustments. This is important when cooking large turkeys, hams  
or both.  
THERMOMETER (6)  
Accurate to within 1%, this stainless steel bi-metal  
thermometer helps you maintain your desired cooking  
temperature.  
Owner’s Guide & Instruction Manual  
5
Assembly Instructions  
Suburban/Continental/Legacy/Gourmet  
Your new Hasty-Bake oven should arrive almost fully assembled. However, a few items are left unassembled  
for ease of shipping or loading into vehicles. The unit is not difficult to assemble and there are only two tools  
needed for assembly: a Phillips screwdriver and a crescent wrench. If you have any problems assembling your  
Hasty-Bake, please call 1-800-4AN-OVEN.  
CRANK HANDLE  
Screw the crank handle into threaded hole on the left side of the oven (the side of  
the oven opposite the full-width fire door) and continue to turn until the lift  
mechanism is moving up and down.  
1
2
3
4
GREASE CUP HOLDER  
Attach the grease cup holder to the left side of the cabinet base using either the top  
or bottom rotisserie bracket mounting holes located at the center of the oven,  
directly below the draft vents. The bolt, nut and lockwasher should already be  
attached to the grill base. Leave the remaining bolt in place to plug the unused  
hole. (These same bolts are also used to mount the rotisserie should you purchase  
one for your grill.) Place the grease cup on the holder and bend the arms to fit  
around the foil cup.  
GREASE DRAIN ROD  
Insert the grease drain rod into the unit. The rod should be positioned with the  
notched hole inserted into the retaining hole, which is located on the inside of the  
oven, centered and directly above the fire door on the right side of the unit. For the  
drainage system to operate properly, DO NOT insert the rod into the rotisserie  
spit rod hole on the oven base. The end of the rod without the notched hole  
extends through the center draft hole on the left side of the unit and hangs over the  
foil cup, positioned on the outside of the grill.  
PUSH HANDLE  
The push handle fits into holes located on the left side of the unit. This is a  
“friction fit”, so work on one side at a time, rotating the handle into the holes.  
After you have worked the handle partially into both holes, push the handle in  
completely. Attach with the four larger bolts, lockwashers, and nuts provided in  
the bag. If your push handle is delivered with a side work table in place,  
installation will be easier if the work table is removed first. Once the handle is  
bolted in place, snap the table back on. NOTE: Lift and push your Hasty-Bake  
with this handle, DO NOT pull the unit behind you.  
HOOD HANDLE  
Attach the hood handle with the two small bolts and lockwashers provided in the  
bag.  
5
6
COOKING GRILLS  
The two cooking grills sit on lips positioned near the top of base  
cabinet along the front and back sides. Set grills with “V” facing  
down.  
6
7
FIRE GRATE  
Place the fire grate into the bottom of the fire box.  
FIRE BOX  
The fire box slides into the channels on the lift mechanism,  
which is located inside the unit above the ash pan.  
8
9
ASH PAN  
The ash pan slides into support runners on each side of the  
cabinet base.  
HEAT DEFLECTOR  
The heat deflector slides over and rests on the lift mechanism  
rails above the fire box. It can be moved along the length of the  
fire box or removed and stored elsewhere, depending on your  
chosen cooking method. NOTE: If the fire box is raised to the  
highest position (“sear”) with the heat deflector in place, the  
grease drain rod will bend.  
10  
11  
FRONTWORKTABLE  
The stainless steel front work table simply rests on  
the front of the oven base. The table must be removed and  
stored, either in the grill or in the storage area under the ash pan,  
for your Hasty-Bake grill cover to fit.  
Owner’s Guide & Instruction Manual  
7
Parts Diagrams  
FIESTA  
1. Fire box  
2. Grease drain system  
3. Full-width fire door  
4. Cooking grills  
5. Heat deflector  
6.Thermometer  
7.Ash pan  
PORTABLE  
1. Fire box  
2. Full-width fire door  
3. Cooking grills  
4. Heat deflector  
5.Ash pan  
Note: Since your new Portable grill is completely assembled, all you need to do is put the cooking grill in the  
proper position.  
The fire door can be adjusted to open easier or close tighter simply by slightly bending the fire door clips up  
or down. Over time, heat from usage may require the clips to be adjusted periodically.  
8
TIPS FOR CLEANING  
YOUR HASTY-BAKE  
Caring for your Hasty-Bake  
Empty ashes frequently (if not before  
every use) to avoid having them spill  
over the sides of the ash pan. Also, be  
sure to remove any ashes that may fall  
below the ash pan into the storage  
area. Ashes draw moisture, creating a  
chemical reaction, which promotes  
rust.  
Constructed by hand, each Hasty-Bake unit contains only the highest-  
quality materials to provide unequaled performance, convenience and  
durability. With proper care and basic maintenance, you can expect our  
black powder finish, cold-rolled steel ovens to last for 15 to 25 years (or  
longer). Our solid stainless steel models can be expected to last virtually  
forever!  
LINEYOUR ASH PANWITH ALUMINUM FOIL.  
This makes clean-up easy and provides a barrier between the caustic ashes  
and your ash pan, increasing the life of your ash pan.  
Scrape the grease drain rod (after  
every cooking usage) to keep the  
grease drain system functioning  
efficiently and to control and virtually  
eliminate flare-ups.  
AVOID EXCESSIVE HEAT.  
Be aware that operating your Hasty-Bake at extremely high temperatures  
can damage the paint and other components of your grill and may void  
the warranty.  
Scrape off excessive grease build up  
on the interior of the oven  
DON’T FORCETHE CRANK HANDLE IF IT ISTOO  
(periodically) with a putty knife to  
avoid obstruction of moving parts.  
Excessive grease build up can hinder  
many of the movable parts (ash pan,  
fire box, heat deflector) which can lead  
to grease fires.  
TIGHT.  
Keep the crank handle lubricated for smooth operation. If the handle  
won’t turn, check for obstructions. If there are no visible problems and the  
threads are lubricated, then call us. Always remember to store the heat  
deflector if you are using the “sear” position, the heat deflector will bend  
the grease drain rod.  
Clean the outside of your Hasty-  
Bake. Use a 3M Scotch-Brite pad and  
degreaser such as a Simple Green to  
clean the outer surface of the powder-  
coated finished parts. For stainless steel  
parts, use sudsy ammonia. We also  
carry a stainless steel cleaning product  
which helps keep stainless steel  
LOWERYOUR FIRE BOX AFTER EACH USE.  
The heat build-up from cooking on your Hasty-Bake can cause the lift  
mechanism to warp if left to cool in a raised position.  
PROTECTYOUR INVESTMENT.  
Excess moisture can shorten the life expectancy of your Hasty-Bake. So,  
try to remember to keep your oven out of the elements by either storing it  
in a covered area or by using one of our grill covers (a black cover silk-  
screened with the Hasty-Bake logo, made of Sunbrellamaterial). NOTE:  
Never cover your Hasty-Bake while the oven is still hot and do not use a  
plastic cover.  
products looking shiny and new.  
Clean the window on Gourmet and  
Continental models by applying sudsy  
ammonia or another degreasing  
cleaner. Allow the window to soak for  
a minute or two and scrape off any  
build-up with a razorblade tool.  
Owner’s Guide & Instruction Manual  
9
Cooking Methods  
Hasty-Bake Charcoal Ovens are proven award-winning smokers, but are much more versatile than traditional  
smokers, allowing you to grill, bake and smoke, all on the same unit!  
DIRECT COOKING  
Direct cooking is done by cooking foods  
directly over hot coals with the hood either  
open or closed. This method is also called  
searing, grilling or even frying. The fire box  
is generally raised to the highest position  
("sear" on the cooking style indicator), or 4  
to 6 inches below the cooking grills. The  
heat deflector should be removed when  
using this cooking method. Remember,  
that the meat must be turned since it will  
cook faster on the side that is directly over  
the fire. If you wish to cook utilizing the  
entire cooking surface, light the coals as  
instructed and then spread them across the  
entire fire box after the coals are glowing  
red.  
INDIRECT COOKING  
Indirect cooking is done by cooking  
with heat only, instead of using direct  
fire. This method is used for smoking,  
roasting or baking. The fire box is  
usually in one of the lower positions  
("bake" or "smoke" on the cooking style  
indicator), with the heat deflector in  
place over the coals. Food may be placed  
on either side of the grill while cooking  
with this method, or you can utilize the  
entire cooking surface. Recipe times are  
based on the fire box being positioned 8  
to 14 inches below the cooking grills.  
Cooking times will decrease as the fire  
box is raised. Your fire will need to be  
refueled when using indirect cooking, so  
remember to check your fire about 11⁄  
to  
2
2 hours throughout the cooking process.  
10  
COMBINATION COOKING  
Combination cooking is done by cooking  
some foods directly over the coals while  
cooking other foods on the opposite end of  
the fire. The fire box should be in the  
highest position ("sear" on the cooking style  
indicator), or 4 to 6 inches below the  
cooking grills, with the heat deflector  
removed. With the fire confined to one end  
of the fire box, you may cook potatoes, corn,  
bread, chicken parts, etc., at the end away  
from the fire while searing steaks, chops,  
etc., directly over the coals at the same time.  
Remember that the hood must be closed for  
combination cooking, and slower cooking  
foods should be started earlier than the  
"searing" foods.  
ROTISSERIE COOKING  
Rotisserie cooking is impressive and fun. However, you can easily and successfully cook anything on a Hasty-Bake  
without using a rotisserie since our unique design allows the heat and smoke to rotate around your food. However,  
should you desire to use the rotisserie cooking method, we do have rotisserie kits available for all Hasty-Bake models  
(except the Portable).  
Rotisserie cooking involves having the food rotate constantly throughout the cooking process. Always balance  
your meat well on the spit rod and secure it with the spit forks.  
It is a good idea to double check to make sure  
that the meat is secure. Tie or pin fowl wings  
flat against the sides of the bird. Rotisserie  
cooking times may be faster than those used for  
roasting or baking by the indirect cooking  
method. To keep fat and juices from falling  
directly into the fire, spread the coals along  
the outer edges of the fire box and place  
aluminum foil beneath the meat to catch  
the drippings. The heat will rise along the back  
of the unit, cooking the meat on all sides as it rotates. Another option is to  
confine the coals to one side of the fire box with the heat deflector in place. This is a form of indirect  
cooking, using the spit rod for self-basting. Foods which are rotated while cooking tend to be self-basting,  
and therefore more moist and juicy.  
Owner’s Guide & Instruction Manual  
11  
Hardwood Charcoal  
Hasty-Bake Hardwood  
Getting Started  
Open the hood and dual draft vents.  
Charcoal is 100% charred  
hardwood made primarily  
from oak and hickory. Easy to  
light, this key ingredient for  
Hasty-Bake cooking does not  
contain any fillers or chemical  
additives. Hardwood charcoal  
burns hotter and gives food  
great campfire flavor, and it  
will have you cooking in 10 to  
15 minutes without the use of  
lighter fluid.  
1
2
Excess grease build up should be removed from the  
top of the heat deflector and the grease drain to  
prevent grease fires.  
Open the fire door. Slide the ash pan and fire box  
approximately half way out. Load the charcoal (we  
recommend hardwood charcoal) into the fire box.  
The charcoal should be loaded in the right side of the  
fire box only, level with the top of the fire box. If you  
are planning to sear over the entire cooking surface,  
still load the charcoal in the right side only and  
spread it evenly across the fire box after the charcoal  
has reached desired intensity.  
3
4
Firelighters  
Firelighters are oversized  
kitchen matches made of fine  
wood particles coated with  
paraffin which burn  
Slide the fire box back into the unit. Place two  
Firelighters on the ash pan and slide the ash pan back  
into the unit. Using the crank handle, lower the fire  
box until it is positioned approximately 1 inch above  
the ash pan. This will allow the flames from the  
Firelighters to leap up through the charcoal until the  
charcoal is well ignited. If using hardwood charcoal,  
the fire should be fully ignited in 10 to 15 minutes.  
Should you prefer something other than  
Firelighters to start your grill, we suggest using  
Firestarter. Hasty-Bake does not recommend using  
any type of petroleum-based lighter fluids – they only  
ruin the taste of your foods!  
completely in 6 to 8 minutes.  
Firestarter  
Firestarter is an odorless,  
alcohol-based fire starting gel,  
that helps achieve quicker  
ignition times.  
Grill Brush  
Our grill brush has an 18”  
wood handle, brass bristles  
and a stainless steel scraper  
tool.  
Once the thermometer indicates a temperature  
between 150 and 200ºF, excess grease build up on the  
cooking grills should be removed (we recommend  
using a grill brush) to clean the grills and help  
prevent grease fires.  
5
NOTE: If a grease fire ever occurs, you should  
immediately close the hood, dual draft vents and  
fire door (if it is open), to quickly suffocate the fire.  
12  
Cooking Tips  
CONTROLLINGTHETEMPERATURE  
There are basically three ways in which you can control the inside oven temperature of your Hasty-Bake. You  
must take into consideration that outside factors such as humidity, wind and temperature are beyond your  
control, but with continued use of your Hasty-Bake you will quickly become experienced in controlling the  
inside oven temperature by using the following methods:  
AMOUNT OF CHARCOAL – The more charcoal you use, the higher the temperature.  
POSITION OFTHE FIRE BOX Lower the fire box to lower the temperature (slowing down the cooking  
process) and raise the fire box to raise the temperature (speeding up the cooking process).  
DUAL DRAFTVENTS – Charcoal requires oxygen to burn. Therefore, opening the draft vents will raise  
the temperature inside the oven and closing the draft vents will lower the temperature.  
TEMPERATURE GUIDELINES  
SMOKE  
Smoking or slow cooking is done with the hood closed and the food  
placed over indirect heat (coals are covered with the heat deflector).  
Temperatures are usually kept in the 175 to 210ºF range.  
BAKE  
Baking is done with the hood closed and the food placed over  
indirect heat (coals are covered with the heat deflector). Temperatures  
are usually in the 210 to 275ºF range.  
SEAR  
Searing is done with the hood open and the food placed directly over the coals, (without the heat deflector  
in place) for greater heat intensity. The cooking surface will reach temperatures as high as 600ºF. (Be aware  
that the temperature will not be measured by the thermometer since the hood is usually left open when  
searing.)  
USE OFWOOD CHUNKS  
You can enhance the flavor of any food with smoke by using either wood chips or chunks. Both do an  
excellent job of adding smoke. However, wood chunks are more often preferred since they are bigger and  
usually last longer than wood chips. To achieve an intensified flavor, we suggest soaking the wood chips or  
chunks in water for a least an hour before use.  
Wood chips or chunks can be added to the cooking process by two different methods:  
1. Place water-soaked wood chips or chunks in a small aluminum foil pan and place the pan directly on the  
coals or on top of the heat deflector. This creates a slow smoke release.  
2. Place water-soaked wood chunks directly in the fire box, mixed in with the coals. This creates a quick burst  
of smoke flavor.  
Following are some guidelines for choosing the “right” woods for the foods you prepare. Of course, we  
always recommend that you experiment to find a taste that you like. Remember, your Hasty-Bake oven holds  
in the smoke and greatly intensifies the flavor, so be careful to avoid over-seasoning.  
Alder – Good for salmon, turkey and chicken.  
Apple – Tangy and clean-flavored, good for chichen, pork and fish. The greener the wood, the sweeter the smoke flavor.  
Cherry – Sweet and fruity, best with duck and other poultry.  
Grapevine – Good for steaks and other meats, poultry and seafood.  
Hickory – Rich and smoky, hickory is the “basic” barbecue wood. It is especially good with pork.  
Maple – Mellow, mild and sweet, maple is good with poultry, seafood and pork.  
Mesquite – Robust and smoky, mesquite is best with beef.  
Pecan – Similar to hickory but milder, use with beef, poultry and pork.  
Persimmon – Use with beef and pork, also a great choice for wild game.  
Owner’s Guide & Instruction Manual  
13  
Installing A Rotisserie  
SUBURBAN AND LEGACY  
When utilizing a rotisserie with a Suburban or Legacy model, please note  
that you will need to remove the cooking grills, which will eliminate your  
cooking surface. Therefore, you will not be able to cook additional food  
items while using the rotisserie.  
• Remove cooking grills and grease drain rod.  
• Remove grease cup holder and position it on the next lower hole.  
• Mount grease cup holder and rotisserie bracket together.  
• Gently slide motor into bracket.  
• Assemble spit rod and forks.  
• Slide squared end of spit rod into the flap above the fire door.  
• Place pointed end of spit rod into the square slot on the motor.  
• Plug motor into electrical outlet and turn motor on when you  
are ready to begin rotisserie cooking.  
CONTINENTAL AND GOURMET  
When utilizing a rotisserie on a Continental or Gourmet model, you have  
the ability to rotisserie cook without eliminating any cooking surface.  
However, you also have the option to use two rotisseries at once. Should you  
desire to operate two rotisseries at the same time, simply combine the  
installation instructions above with the installation instructions below.  
• Remove warming grill (rack).  
• Mount motor bracket in the two holes located on the left side of the  
grill hood.  
• Gently slide motor into bracket.  
• Assemble spit rod and forks.  
• Slide squared end of spit rod into the flap above the fire door.  
• Place pointed end of spit rod into the square slot on the motor.  
• Plug motor into electrical outlet and turn motor on when are ready to  
begin rotisserie cooking.  
14  
Troubleshooting & Common  
Questions  
What should I do if a grease fire occurs?  
Immediately close the hood, the dual draft vents and fire door (if it is open), to  
quickly suffocate the fire. Keeping your grease drain clean and cooking with the  
heat deflector in place will help reduce the chance of grease fires.  
What should I do if my fire is beginning to die down?  
Charcoal requires oxygen to burn. By opening the draft vents and fire door, you  
should be able to get your fire going again or you may simply need to add more  
charcoal to the fire box. However, if the fire has died down almost completely,  
and opening the vents and fire door does not reignite the fire, you will need to  
simply relight the charcoal.  
How much charcoal should I use?  
We recommend filling half of the fire box with hardwood charcoal. If you are  
planning to sear using the entire grill, you can spread the charcoal to the other  
side after it has reached the desired heat intensity.  
What if I have charcoal left when Im done cooking?  
Simply close your grill (lid, fire door, draft vents) to smother the fire. You will be  
able to reuse the charcoal that is left in the fire box the next time you use your  
Hasty-Bake.  
How do I regulate the heat in my Hasty-Bake?  
There are basically three ways to control the temperature of your Hasty-Bake  
oven. Outside factors such as humidity, wind and temperature are beyond your  
control, but you will quickly become experienced in controlling the inside  
temperature by using these methods:  
Amount of charcoal - The more charcoal you use, the higher the temperature.  
Position of the fire box - Lower the fire box to lower the temperature and raise  
the fire box to raise the temperature.  
Dual draft vents - Fire requires oxygen to burn. Open the draft vents (and even  
the fire door) to raise the temperature and close the grill to lower the  
temperature.  
Owner’s Guide & Instruction Manual  
15  
Beef  
Good Ole Hasty-Bake Brisket  
Grilled Lime-Marinated Sirloin Steak  
with Chipotle Honey Sauce  
1 10 to 12 pound brisket  
3
212 pounds of sirloin steak  
4
cup soy sauce  
3
4
cup Worcestershire sauce  
cup burgundy  
1
MARINADE  
1 canned chipotle (or to taste)  
2 cloves garlic, minced  
2
1
4
cup wine vinegar  
cup olive oil  
1
4
1 Tablespoon chopped cilantro  
4 Tablespoons vegetable oil  
3 Tablespoons lemon juice (fresh is best)  
1 teaspoon garlic powder  
6 Tablespoons lime juice (about 5 limes)  
1 teaspoon onion powder  
1 teaspoon Hasty-Bake Gourmet Greek seasoning or  
equivalent  
SAUCE  
1
2
cup honey  
112 cup peanut oil  
Mix all ingredients together for marinade. Pour over  
meat and marinate 24 hours in a glass or other  
nonreactive container or zip lock bag, turning several  
times. Remove meat from container and save  
marinade.  
2 or 3 canned chipotles  
2 Tablespoons balsamic vinegar  
4 Tablespoons brown mustard  
1
4
cup fresh lime juice  
Over direct heat in your Hasty-Bake, sear the brisket  
on all sides. Lower the fire box and put the heat  
deflector in place over the coals to continue cooking  
with indirect heat. Place the brisket in a Hasty-Bake  
baster pan or aluminum foil basting pan. Pour reserved  
marinade over the brisket and cook until the internal  
temperature reaches 180ºF (approximately 1 hour per  
pound at 200ºF). (Optional: At this point, you may  
5 cloves garlic, minced  
2 teaspoons ground cumin  
4 Tablespoons chopped cilantro  
2 teaspoons salt  
Freshly cracked black pepper to taste  
Place steak in large dish, baking pan or zip-lock bag.  
Mix all marinade ingredients together and pour over  
steak. Cover and let marinate in the refrigerator for 4  
to 6 hours, turning occasionally.  
remove the brisket from the grill and slice into 18” to 1⁄  
4
slices. Put the meat back into the pan with marinade.)  
Cover the pan and cook for 2 more hours. Drain  
marinade from meat and serve.  
To make sauce:  
Combine honey, peanut oil, chipotles, vinegar,  
mustard, lime juice, garlic, and cumin. Puree in a  
blender or food processor. Stir in the chopped cilantro  
and add salt and pepper to taste.  
Salt and pepper steak to taste. Over very hot direct  
heat, grill the steak for 5 to 7 minutes on each side (for  
medium rare).  
Remove the steak from the grill and let it rest for 3  
to 5 minutes so that the juices drawn to the center by  
cooking redistribute for even color.  
Serve the steak, which should be very juicy, either  
plain or on top of sliced French bread. Accompany  
each serving with several Tablespoons of sauce.  
16  
Beef  
directly onto the cooking grill of the Hasty-Bake.  
Continue cooking the meat until the internal  
Ain’t Momma’s Meat Loaf  
(Smoke & Spice)  
temperature reaches 170ºF (approximately 11⁄  
hours),  
2
dabbing it every 30 minutes with the mop. When  
about 30 minutes of cooking time remain, apply a  
barbecue sauce of your choice to the top of the meat  
loaf.  
MEAT LOAF  
1 Tablespoon oil, preferably canola or corn  
1
2
cup minced onion  
1
2
green or red bell pepper, chopped fine  
After removing the loaf from the grill, allow it to sit  
at room temperature for 10 minutes before slicing and  
serve warm or refrigerate for later use in sandwiches.  
3 garlic cloves, minced  
1 teaspoon freshly ground black pepper  
1 teaspoon salt  
1
2
teaspoon cumin  
114 pounds ground beef  
3
Bill’s Beef Power Rub  
(Paul Kirk’s Championship Barbecue Sauces)  
4  
pound ground pork  
112 cups dry bread crumbs  
3 Tablespoons sour cream  
Use this rub on any beef cut. Sprinkle it on heavily and  
cook over indirect heat.  
2 Tablespoons Worcestershire sauce  
1 egg  
1
4
cup stock, preferably beef  
1 cup cane sugar  
1 teaspoon Tabasco or other hot pepper sauce  
to taste  
1 cup garlic salt  
1
2
cup paprika  
3 Tablespoons black pepper  
2 Tablespoons chili powder  
1 Tablespoon powdered beef base  
1 teaspoon ground ginger  
1 teaspoon onion powder  
1 teaspoon ground coriander  
1 teaspoon cayenne  
BASIC BEER MOP (OPTIONAL)  
12 ounces beer  
1
2
cup cider vinegar  
cup water  
1
2
1
4
cup oil, preferably canola or corn  
medium onion  
1
2
2 garlic cloves, minced  
1 Tablespoon Worcestershire sauce  
1 Tablespoon Wild Willy’s Number One-derful Rub  
(see Chicken on a Throne recipe) or other savory  
seasoning blend  
Combine all of the ingredients in a sifter and sift to  
blend well. Store in an airtight jar in the refrigerator  
for 2 to 3 weeks or in the freezer for up to 6 months.  
Prepare your Hasty-Bake to cook with indirect heat  
(with the heat deflector in place over the coals),  
bringing the temperature to 200 to 220ºF.  
In a heavy skillet, warm the oil over medium heat.  
Add the onion, bell pepper, garlic, pepper, salt and  
cumin and sauté until the vegetables are softened.  
Spoon the vegetable mixture into a large bowl.  
Add the remaining meat loaf ingredients and mix  
well with your hands. Mound the meat into a smoke-  
proof loaf pan.  
If you plan to baste the meat, stir the mop  
ingredients together in a small saucepan and warm over  
low heat.  
Cook the loaf on your Hasty-Bake for 45 minutes,  
or until the meat has shrunk away from the sides of the  
pan. Gently ease the meat loaf out of the pan and place  
Owner’s Guide & Instruction Manual  
17  
Poultry  
1 Tablespoon Wild Willy’s Number One-derful Rub  
Hasty-Bake Signature Recipe Chicken  
Two 12-ounce cans beer (no bottles please)  
1
2
medium onion, chopped  
cup cider or white vinegar  
Chicken breasts, with or without skin and bones  
16 ounce bottle of Italian salad dressing  
Hasty-Bake Gourmet Greek or Lemon Pepper  
seasoning or equivalent  
1
4
4 garlic cloves, minced  
The night before you plan to barbecue, combine the  
rub ingredients in a small bowl. In another bowl,  
combine the ingredients for the injection liquid.  
Remove the organs from the cavity of the chickens.  
Soy sauce  
Worcestershire sauce  
Marinate chicken in Italian dressing for at least 1 hour  
and overnight if possible. (You may substitute equal  
parts olive oil and vinegar for Italian dressing, adding  
salt to taste.)  
Cook chicken breasts bone side down at 225 to  
250ºF over indirect heat (the heat deflector should be  
in place over the coals). Baste every 20 minutes with a  
mixture of equal parts soy sauce and Worcestershire  
sauce using a spray bottle or brush. Sprinkle chicken  
with seasoning after last basting and again to taste  
before serving. Boneless breasts will be done in 30 to  
40 minutes. Bone-in breasts will take 45 to 55 minutes  
to cook.  
With a kitchen syringe, inject about 1⁄  
cup of the  
2
injection liquid deep into the breast and legs of each  
chicken in several spots. Massage the chickens  
thoroughly, inside and out, with the remaining  
injection liquid, working it as far as possible under the  
skin without tearing the skin. Cover the chickens well  
with the dry rub, again massaging inside and out and  
over and under the skin. Reserve at least 1 Tablespoon  
of the rub if you are planning to baste the chickens.  
Place the chickens in a plastic bag and refrigerate them.  
Prepare your Hasty-Bake to cook with indirect heat  
(with the heat deflector in place over the coals),  
bringing the temperature to 200 to 220ºF.  
Remove the chickens from the refrigerator and let  
them sit at room temperature for about 30 minutes.  
While you wait, open the 2 beer cans and drink  
half–and only half–of each beer. With a can opener,  
remove the tops of the half-empty beer cans. Place half  
of the onion, vinegar, garlic and reserved rub in each  
can. Insert the replenished beer cans into the cavities of  
the chickens, balancing the birds so that they rest  
upright with their legs bent forward. The cans should  
sit flat on the grill or on a cooking tray, holding the  
chickens at attention while their insides are steaming  
and their outsides are smoking.  
If you are going to use the mop, combine the  
ingredients in a saucepan and keep the mixture warm  
over low heat.  
Transfer the chickens to the Hasty-Bake. Cook for  
approximately 2 to 3 hours, mopping every 30 minutes  
or so. When the chickens are done, the legs will move  
freely and the internal temperature should be 165ºF.  
Let the chickens sit for 5 to 10 minutes. Remove the  
skins, carve the chickens, and serve.  
Chicken on aThrone  
(Smoke & Spice)  
Two 312 pound whole chickens  
WILD WILLY’S NUMBER ONE-DERFUL RUB  
6 Tablespoons paprika  
2 Tablespoons ground black pepper  
2 Tablespoons salt  
2 Tablespoons sugar  
1 Tablespoon chili powder  
1 Tablespoon garlic powder  
1 Tablespoon onion powder  
1 teaspoon cayenne  
INJECTION LIQUID  
12 ounces beer  
1
4
cup oil, preferably canola or corn  
cup cider or white vinegar  
1
4
2 teaspoons Wild Willy’s Number One-derful Rub  
THRONE MOP (OPTIONAL):  
12 ounces beer  
1 cup chicken stock  
1
2
cup water  
1
4
cup oil, preferably canola or corn  
18  
Poultry  
Quick Chick  
Hasty-Bake SmokedTurkey  
(Smoke & Spice)  
(It’s not just for the holidays)  
6 boneless, skinless, individual chicken breasts,  
pounded lightly  
4 quartered onions  
1 10 to 12 pound turkey (if you need more turkey, it  
is best to smoke two small birds)  
SPLIT-SECOND DRY RUB  
1 Tablespoon paprika  
Hasty-Bake Gourmet Greek seasoning or poultry rub  
6 to 8 cloves peeled garlic  
1 teaspoon salt  
Basting liquid of your choice: white wine, chicken  
stock, flat champagne, apple juice, beer  
1 teaspoon sugar  
1
2
teaspoon freshly ground black pepper  
teaspoon onion powder  
1
2
Clean all internal parts from the turkey. Rub the  
seasoning over the entire turkey, getting on and under  
the skin and in the cavity. Stuff the cavity with the  
onions and cloves of garlic.  
Pinch cayenne  
SPLIT-SECOND MOP  
1 cup orange juice  
Put the turkey in a large aluminum baking pan or  
Hasty-Bake baster pan. Fill the pan with 14” to 12” of  
the basting liquid of your choice. Make sure the heat  
deflector is in place over the coals and bring your  
Hasty-Bake to about 200ºF. Cover the breast of the  
turkey with a flourcloth or cheesecloth soaked in olive  
oil, butter or bacon grease. Baste the bird about every  
30 minutes – it is important that you don’t let the  
turkey dry out.  
3 Tablespoons butter  
1 Tablespoon Worcestershire sauce  
Prepare your Hasty-Bake to cook with indirect heat  
(with the heat deflector in place over the coals),  
bringing the temperature to 225 to 250ºF.  
Combine the rub ingredients in a small bowl. Rub  
the breasts with the mixture and let them sit at room  
temperature for about 20 minutes.  
Smoke the turkey approximately 1⁄  
plus one additional half hour. You will need to refresh  
the supply of hardwood charcoal about every 1 to 11⁄  
2
hour per pound,  
Combine the mop ingredients in a small saucepan,  
placing the pan over low heat to melt the butter. Keep  
the mop warm over low heat.  
2
hours. Small amounts of fruit wood, such as apple or  
cherry, may be added to the fire to give your turkey a  
stronger smoke flavor. To test for doneness, use an  
Insta-Read thermometer. The thickest part of the  
breast should be 165ºF.  
Note: To have a picture-perfect bird, you should  
remove the flourcloth or cheesecloth to brown the  
breast about 30 minutes prior to removing the turkey  
from the grill.  
Drizzle the breasts with about 1⁄  
of the mop.  
3
Transfer the chicken to the Hasty-Bake and cook for  
30 to 40 minutes, or until cooked through. Either mop  
the breasts half-way through the cooking time, or  
drizzle with mop as soon as you remove them from the  
grill.  
Owner’s Guide & Instruction Manual  
19  
Pork  
Jerked PorkTenderloin with Orange-  
Red Onion Salsa  
Lone Star Spareribs  
(Smoke & Spice)  
2 pork tenderloins, 10 to 12 ounces each  
3 full slabs of pork spareribs, St. Louis cut (trimmed  
of the chine bone and brisket flap), preferably 3  
pounds each or less  
MARINADE  
4 green onions, chopped fine  
4 cloves garlic, minced  
BARBECUED RIB RUB  
1
2 serrano chiles, chopped fine  
1 teaspoon salt  
3
cup ground black pepper  
cup paprika  
1
4
2 Tablespoons jerk seasoning  
2 Tablespoons sugar  
2 teaspoon cider vinegar  
1 Tablespoon salt  
1
4  
cup vegetable oil  
1 Tablespoon chili powder  
112 teaspoons garlic powder  
112 teaspoons onion powder  
To make marinade:  
Combine all ingredients and mix well.  
BASIC BEER MOP (OPTIONAL)  
SALSA  
12 ounces beer  
1 orange, peeled, seeds removed, divided into  
sections and cut into smaller pieces  
1 red onion, diced small  
1
2
cup cider vinegar  
cup water  
1
2
1
4
cup oil, preferably canola or corn  
medium onion  
1 teaspoon minced garlic  
1
2
5 Tablespoons lime juice (about 3 limes)  
1 teaspoon minced free red or green chile pepper of  
your choice  
2 garlic cloves, minced  
1 Tablespoon Worcestershire sauce  
1 Tablespoon Barbecued Rib Rub  
1 teaspoon ground cumin  
2 Tablespoons chopped fresh cilantro  
1 teaspoon chili powder  
The night before you plan to barbecue, combine the  
rub ingredients in a small bowl. Apply the rub evenly  
to the ribs, reserving about half the spice mixture. Place  
the slabs in a plastic bag and refrigerate overnight.  
Remove ribs from the refrigerator. Pat them down  
with remaining rub, reserving 1 Tablespoon if you plan  
to use the mop. Let the ribs sit at room temperature for  
30 to 40 minutes. Prepare your Hasty-Bake to cook  
with indirect heat (with the heat deflector in place over  
the coals), bringing the temperature to 200 to 220ºF.  
If you are going to baste the ribs, mix together the  
ingredients in a saucepan and warm over low heat.  
Cook the ribs on your Hasty-Bake for 3 to 5 hours,  
turning and basting them with the mop about once an  
hour. When ready, the meat should be well-done and  
pulling away from the bones. Allow to sit for 10  
minutes before slicing into individual ribs.  
Salt and freshly cracked black pepper to taste  
To make salsa:  
Combine all the salsa ingredients, mix well and set  
aside. (This mixture will keep, covered and  
refrigerated, for 3 or 4 days.)  
Place whole pork tenderloins in zip-lock bag with  
marinade and massage well. Refrigerate for 2 to 4  
hours.  
With the heat deflector in place over the coals, bring  
the temperature of your Hasty-Bake to 225 to 250ºF.  
Cook the tenderloins until the internal temperature  
reaches 160ºF (approximately 1 hour). Remove and let  
rest for 10 minutes before serving. To serve, slice into  
14” medallions and top with salsa.  
20  
Pork  
CAROLINA SANDWICH SLAW  
2 cups chopped cabbage  
The Renowned Mr. Brown  
(Smoke & Spice)  
2 Tablespoons minced onion  
2 Tablespoons white vinegar  
112 Tablespoons mayonnaise  
6 to 8 pound Boston butt  
2 teaspoons sugar  
SOUTHERN SUCCOR RUB  
1
4  
teaspoon salt  
1
4
cup ground black pepper  
cup paprika  
Generous grinding of black pepper  
1
4
1
4
cup turbinado sugar  
Mix all ingredients together in a bowl and refrigerate,  
covered, for at least 30 minutes before serving.  
2 Tablespoons salt  
2 teaspoons dry mustard  
1 teaspoon cayenne  
VAUNTED VINEGAR SAUCE  
1 cup white vinegar  
SOUTHERN SOP (OPTIONAL)  
1 Tablespoon sugar  
Remaining Southern Succor Rub  
2 cups cider vinegar  
1 teaspoon salt  
1
2
teaspoon freshly ground black pepper  
1 cup water  
1
2
teaspoon cayenne or hot red pepper flakes  
3 Tablespoons ground black pepper  
2 Tablespoons salt  
Combine all the ingredients in a bowl and stir until the  
sugar dissolves.  
1 Tablespoon Worcestershire sauce  
1 Tablespoon paprika  
1 Tablespoon cayenne  
Down-Home Barbecue Sauce  
(Paul Kirk’s Championship  
Barbecue Sauces)  
This sauce is great, warm or chilled, as a finishing or dipping  
The night before you plan to barbecue combine the  
rub ingredients in a small bowl. Massage the pork well  
with about half of the rub. Transfer the pork to a  
plastic bag and refrigerate overnight.  
sauce for pork of any kind (it’s also good on chicken).  
Remove the pork from the refrigerator. Pat down  
with another coating of rub. Let the pork sit at room  
temperature for about 45 minutes.  
2 Tablespoons chili powder  
2 Tablespoons black pepper  
2 teaspoons ground cinnamon  
1 teaspoon ground allspice  
Prepare your Hasty-Bake to cook with indirect heat  
(with the heat deflector in place over the coals) bring-  
ing the temperature to 200 to 220ºF. If you plan to  
baste the pork, stir any remaining rub together with  
the mop ingredients in a saucepan and warm over low  
heat.  
1 teaspoon salt  
1
2
teaspoon cayenne  
1 32-ounce bottle of ketchup]  
1
2
cup prepared yellow mustard  
cup cider vinegar  
1
2
Cook the pork on your Hasty-Bake for about 11⁄  
2
1 cup brown sugar  
hours per pound, or until the internal temperature  
reaches 180ºF. Mop the pork about once an hour.  
Remove the pork from the grill and let it sit for  
about 15 minutes, until cool enough to handle. Pull  
off chunks of the meat, and either shred or chop them  
as you wish.  
For a real Southern treat, top your pulled pork  
sandwich with slaw and vinegar sauce, squishing the  
bun together so that the meat juices and sauce mingle:  
2 Tablespoons Worcestershire sauce  
2 Tablespoons soy sauce  
1 Tablespoon liquid smoke  
Combine the chili powder, black pepper, cinnamon,  
allspice, salt, and cayenne in a nonreactive saucepan.  
Blend in the ketchup, mustard, vinegar, brown sugar,  
Worcestershire sauce, soy sauce, and liquid smoke.  
Bring the mixture to a boil. Reduce the heat and  
simmer for about 30 minutes, stirring occasionally.  
This sauce will keep for several weeks in an airtight  
jar in the refrigerator.  
Owner’s Guide & Instruction Manual  
21  
Fish  
Jalapeno-Lime Shrimp  
T-Shirt Fish  
(Smoke & Spice)  
Go fishing and get lucky enough to pull out a few 10  
ounce/1 pound trout, salmon or other fish, or just go  
buy some at a good fish store. Gut each fish and season  
with salt, pepper and lemon.  
1 pound large shrimp, peeled and deveined  
JALAPENO-LIME MARINADE  
1
Prepare a hot bed of coals (in your Hasty-Bake).  
Decide to part with an old t-shirt, but save the  
cleaned and bleached relic for its final sacrifice. Soak  
the shirt in salt water to remove any impurities. Rinse  
and machine dry.  
3
cup pickled jalapeno slices  
cup pickling liquid from jar or can of pickled  
jalapenos  
1
4
Juice of 2 limes  
4 Tablespoons corn oil, preferably unrefined  
3 Tablespoons minced fresh cilantro  
4 green onions, sliced  
Buy some dill or fennel grass, about 1⁄  
2
to 11⁄  
pounds.  
2
Spread it out onto the t-shirt and top with the fish. Put  
a branch of celery, carrot and/or onion in the cavity for  
seasoning. Roll the fish up in the herbs and t-shirt and  
tie with a string. Brush the whole t-shirt with oil. Set it  
to smoke directly on the live coals. The t-shirt will  
catch fire. Close the lid of your grill and allow the  
package to smolder.  
3 garlic cloves, minced  
JALAPENO-LIME MOP  
Remaining Jalapeno-Lime Marinade  
1
2
cup seafood or chicken stock  
Juice of 1 lime  
Flip the fish once after 4-5 minutes. Remove after 10  
minutes with the assistance of 2 spatulas. Allow the fish  
to cool overnight.  
Slices of fresh red jalapeno or other red chile, for  
garnish (optional).  
The fish technically steams in the herb and cotton  
jacket, but gains the smoke from the fire. It handles  
best when cold.  
Peel off the t-shirt and herb wrap and discard.  
Separate the skin from the flesh. Pick out the bones  
and fins.  
Puree the marinade ingredients in a food processor  
or blender.  
Place the shrimp in a shallow, nonreactive dish or  
plastic bag. Pour the marinade over the shrimp and let  
the shrimp marinate at room temperature for 30 to 40  
minutes.  
Serve the fish with a light green salad with boiled  
potatoes, lemon dressing and olive oil.  
Prepare your Hasty-Bake for barbecuing, bringing  
the temperature to 180 to 200ºF.  
Drain the shrimp from the marinade, pouring the  
marinade into a saucepan. Add the stock and  
additional lime juice to the remaining marinade for the  
mop. Bring the liquid to a vigorous boil over high heat  
and boil for several minutes. Keep the mop warm over  
low heat.  
Place the shrimp on a small grill rack and baste  
liberally with the mop. Transfer the shrimp to the  
smoker and place away from the fire (make sure to  
have your heat deflector in place over the coals). The  
shrimp should cook in approximately 25 minutes, but  
watch them carefully. They are ready when opaque,  
slightly firm, and lightly pink on the exterior. Remove  
the shrimp from the grill and mop them heavily again.  
Place the shrimp on a platter, scatter the red chiles over  
them, if you wish, and serve.  
22  
Fish  
Tasty SatayTuna  
Scallops in BalsamicVinegar  
(Sublime Smoke)  
(Sublime Smoke)  
4 tuna steaks, each approximately 1 inch thick  
MARINADE  
1
1
4
teaspoon coarse salt  
2
cup inexpensive balsamic vinegar  
1 Tablespoon extra-virgin olive oil  
3 plump garlic cloves, minced  
PASTE  
1
4
cup peanut oil  
Juice and zest of 1 lemon  
112 pounds sea scallops  
2 Tablespoons minced fresh cilantro  
2 Tablespoons minced fresh mint  
1 Tablespoon creamy peanut butter  
1 Tablespoon soy sauce  
1 Tablespoon extra-virgin olive oil  
2 Tablespoons minced fresh basil  
Coarse salt to taste  
Combine the marinade ingredients in a bowl. Place the  
scallops in a nonreactive dish or plastic bag and pour  
the marinade over them. Marinate the scallops at room  
temperature for 30 minutes.  
1 Tablespoon minced fresh ginger  
2 garlic cloves, minced  
Lemon wedges for garnish (optional)  
In a food processor, process the paste ingredients to a  
thick puree. Rub the paste over the tuna steaks. Wrap  
the tuna in plastic and let it sit at room temperature for  
30 minutes.  
Bring your Hasty-Bake to 225 to 250ºF. Warm a  
skillet over high heat and sprinkle in the salt. Add the  
steaks and sear them quickly on both sides. Transfer  
the steaks to the Hasty-Bake. Cook them until  
medium rare (still a pink tint to its warmed through  
interior), about 15 minutes. Avoid overcooking the  
tuna. Serve hot, garnished with lemons if you wish.  
Drain the marinade into a small saucepan. Arrange the  
scallops on a small grill rack, grill basket or piece of  
heavy-duty foil and transfer them to your Hasty-Bake.  
Smoke them until opaque and just barely cooked  
through, about 10 to 15 minutes at 225 to 250ºF.  
While the scallops cook, boil the marinade over high  
heat for several minutes, reducing it until syrupy.  
Toss the scallops in a bowl with the oil. Add the basil  
and salt and toss again. Drizzle some of the reduced  
marinade into the scallops, 1 or 2 teaspoons at a time,  
until it just complements but doesn’t mask the  
scallops’ sweetness. Spoon the scallops on individual  
plates and serve.  
Owner’s Guide & Instruction Manual  
23  
Veggies  
Lift the beans out of the marinade with a pair of tongs.  
Grill the beans, tossing frequently, until tender and  
browned, 8 to 10 minutes.  
Place the beans in a serving dish. Pour over any  
remaining marinade. Serve hot.  
Roasted Red Peppers  
Cut each bell pepper in half and remove the core and  
seeds. Place the pepper over a medium-hot direct fire  
on the grill and roast, turning occasionally, until  
completely charred (about 10 minutes). Place the  
pepper in a paper bag and let it steam for about 10  
minutes, until it’s cool enough to handle. Peel away  
the skin and slice the pepper into strips.  
Calico Pepper Salad  
(Smoke & Spice)  
3 large bell peppers, preferably 1 each of red, yellow  
and green  
Herb Butter-Basted Corn-on-the-Cob  
1 small onion  
(TheVegetarian Grill)  
1 fresh green chile, preferably New Mexican,  
Anaheim or poblano (optional)  
1 fresh jalapeno or 1 to 2 fresh serranos  
3 garlic cloves  
6 ears corn, unhusked  
1 fresh herb sprig (such as basil, cilantro, oregano,  
thyme, chives, etc.)  
1 Tablespoon oil, preferably canola or corn  
1 Tablespoon garlic-flavored oil  
1 garlic clove  
1
2
teaspoon salt  
112 Tablespoons unsalted butter  
1 Tablespoon minced fresh cilantro  
1
2
teaspoon ground cumin  
Dashes of red wine vinegar  
Salt to taste  
Prepare a medium-hot direct fire in your Hasty-Bake.  
Peel back the husks from the corn and remove the  
silks. Place in water to soak for at least 10 minutes.  
On a cutting board, or in a mortar, combine the  
herb, garlic and salt. Mince finely or pulverize. Add the  
butter to the mortar or combine in a bowl with the  
herb mixture, and work until you have a smooth paste.  
Lightly spread on the corn. Bring the husks back over  
the cobs.  
Prepare your Hasty-Bake to cook with indirect heat  
(with the heat deflector in place over the coals),  
bringing the temperature to 200 to 220ºF.  
Rub the bell peppers, onion, green chile, jalapeno,  
and garlic with enough canola or corn oil to coat their  
surfaces lightly.  
Transfer the vegetables to the smoker. Cook until  
they are well softened, 25 to 30 minutes for the garlic  
and 65 to 75 minutes for everything else. Remove each  
of the vegetables as it is done.  
Grill the corn, turning frequently, until the husks are  
dry and the kernels are beginning to brown, 15 to 20  
minutes. Serve hot off the grill.  
Place the bell peppers, the green chile and the  
jalapeno in a plastic bag to steam. Chop the garlic and  
onion finely and transfer them to a bowl. Remove the  
peppers from the bag and pull the skin off of each.  
Slice the bell pepper and green chile into thin ribbons  
and add them to the garlic and onion. Mince the  
jalapeno and add about half of it to the bowl.  
Stir in the garlic-flavored oil, cilantro, cumin and a  
bit of vinegar and salt to taste. Add more jalapeno or  
the other seasonings as desired. Serve warm or chilled.  
Soy-Grilled Green Beans  
(TheVegetarian Grill)  
1 pound green beans, trimmed  
2 Tablespoons toasted sesame oil  
1 Tablespoon soy sauce  
1 Tablespoon dry sherry or Chinese rice wine  
2 garlic cloves, minced  
Prepare a medium direct fire in your Hasty-Bake with  
a lightly oiled vegetable grill rack or grill wok in place.  
Place the beans in a shallow dish. Add the sesame  
oil, soy sauce, sherry or rice wine and garlic. Toss to  
coat.  
24  
Bread  
grill, then unfold so the crust is directly over the coals.  
Garlic Bread  
Close the lid and wait about 3 minutes. Lift lid to  
check. The dough should be puffing up. When it is  
lightly browned, remove and invert it so the browned  
side is up on a pizza peel or a sheet pan.  
Make diagonal slices into a loaf of French bread about  
112” apart, being careful not to cut all the way through  
the bottom.  
Mash one clove of garlic (or use about 1⁄  
garlic powder) and mix well with 1⁄  
cup of butter.  
4
teaspoon of  
Now place the toppings of your choice (sauce,  
chicken, veggies, cheese, etc.) on the cooked side. Slide  
the pizza back onto the grill, this time not directly over  
the coals. Close the lid and cook for another 10  
minutes or until nicely done.  
2
Spread butter mixture on both sides of each slice.  
Wrap the whole loaf in foil and heat at 180 to 200ºF  
in your Hasty-Bake with the heat deflector in place  
over the coals until the bread is heated through (about  
20 minutes).  
(Note: The best way to arrange the charcoal to make  
pizza on your Hasty-Bake is to confine your fire to the  
right side of your grill. Put the dough on the right side  
to brown the first time. Then use the left side to finish  
cooking the pizza with toppings.)  
Hasty-Baked Pizza Dough  
1 package dry active yeast  
1
4
cup tepid water  
1 Tablespoon honey  
4 cups unbleached flour  
1 teaspoon salt  
1 teaspoon dried oregano  
1 teaspoon dried basil  
2 teaspoons olive oil  
112 cup cold water  
In the bottom of a food processor, mix tepid water,  
yeast and honey. Process for a couple seconds.  
Add flour, salt, oregano, basil and oil to the bowl of  
the food processor and pulse to combine.  
Add water to bowl and process until dough is  
formed. Stop the machine and feel the dough. If it is  
too moist, sprinkle a little flour over the dough and  
process a couple more turns. Let the dough rest in the  
food processor for 4 to 5 minutes.  
Now start the processor again and let the dough  
rotate in the bowl 25 to 30 times. This completes  
machine kneading. Remove the dough from the bowl  
and place on a lightly floured surface. Let dough rest  
another 2 minutes.  
Place dough in an oiled bowl and cover with plastic.  
Put in a warm place until dough has doubled in size  
(approximately 1 to 11⁄  
hours).  
2
Remove dough from bowl and knead in order to  
deflate and redistribute yeast. Divide for the number of  
pizzas you will be making.  
Prepare a medium direct fire in your Hasty-Bake.  
Clean grill surface well with a brush. Roll out dough to  
the appropriate size. Fold dough in half and lay on the  
Owner’s Guide & Instruction Manual  
25  
Dessert  
Baked Apples  
Honey-Nut Fruit Kabobs  
(TheVegetarian Grill)  
Core a large cooking apple (the firmer and tarter the  
better). Fill the whole with red cinnamon candies,  
raisins and a bit of butter. Dot the rest of the apple  
with butter.  
Place the apple in the center of a sheet of foil. Bring  
the corners together and twist, leaving the foil rather  
loose around the apple.  
Cook on your Hasty-Bake at about 200ºF with the  
heat deflector in place over the coals until the apple is  
soft, about 30 minutes.  
1 pineapple  
2 large bananas, peeled and sliced 112 inches thick  
2 oranges, peeled and sectioned  
3 Tablespoons butter  
2 Tablespoons honey  
1 Tablespoon Grand Marnier, Cointreau or other  
orange-flavored liqueur  
1 cup finely chopped nuts (such as almonds, walnuts  
or pecans)  
Prepare a medium-low direct fire in your Hasty-Bake.  
On a cutting board, cut off the crown and bottom of  
the pineapple so it can stand. Slice down the sides,  
removing the peel and eyes. Cut into quarters and  
Foil-Wrapped Apple Brown Betty  
(TheVegetarian Grill)  
remove the core. Slice each quarter into chunks 11⁄  
2
4 apples, peeled and thinly sliced  
inches thick.  
1
2
cup crushed graham cracker crumbs  
cup brown sugar  
Arrange pineapple, bananas, and oranges on skewers.  
Combine the butter and honey in a small pan or  
microwave-save container and heat until butter is  
melted. Stir in the liqueur. Brush the mixture onto the  
fruit and sprinkle each kabob with nuts.  
Grill, turning occasionally, until the nuts are golden  
brown (5 to 10 minutes). Serve warm.  
1
4
4 Tablespoons butter, melted  
1 teaspoon ground cinnamon  
Prepare a low fire on the grill (over a hot fire, the  
apples will scorch and their flavor will be bitter).  
Combine the apples, crumbs, brown sugar, butter and  
cinnamon in a bowl and mix well. Divide the mixture  
between 2 large pieces of heavy-duty foil and seal the  
packets so no liquid or steam will escape. Grill the  
packets, turning once, until apples are soft, about 20  
minutes. Open the packets very carefully and serve  
warm.  
Caramelized Bananas  
(TheVegetarian Grill)  
2 Tablespoons butter, melted  
2 Tablespoons brown sugar  
4 bananas  
Prepare a medium direct fire. Combine the butter and  
brown sugar in a shallow dish. Peel the bananas, slice  
in half lengthwise, then again crosswise. Add the  
bananas to the butter mixture and toss very gently to  
coat. Grill the bananas, turning ounce, until a crispy  
brown coating of caramelized sugar forms on the  
surface (about 5 minutes per side). Watch carefully;  
don’t allow sugar to char. Remove from the grill and  
serve hot.  
26  
The Hasty-Bake  
Philosophy  
What is Hardwood Charcoal?  
For over 50 years we  
• 100% pure charred hardwood  
• Chemical free  
have been leaders in the  
barbecue industry. It is our  
belief that superior flavor and  
healthier meals are a result of  
using pure, chemical-free  
hardwood charcoal. Petroleum  
products have their place. But,  
given the choice, why taint the  
flavor of your food? We prefer  
to enjoy great campfire flavor  
as it was intended!  
• Natural chunk form  
• Good “old fashioned” campfire flavor  
• Lights without charcoal lighter fluid  
• Burns hotter  
Hasty-Bake Hardwood Charcoal  
10 lbs. bag  
(5 bags minimum order)  
How is hardwood charcoal different than  
charcoal briquettes?  
Generally speaking, manufacturers grind small pieces of natural charcoal  
(not necessarily hardwood) to face powder consistency. Then they mix it  
with 60% fillers (i.e., sand, straw, etc.). It is bound together with a  
petroleum coating to hold its form. It takes so long to turn a gray ash color  
because you must first burn off the chemical coating. Using lighter fluid  
adds one more chemical to your cooking process.  
Hasty-Bake Hardwood  
Charcoal, used in conjunction  
with our Hasty-Bake Charcoal  
Ovens, is a winning  
How is natural charcoal made?  
Hasty-Bake Hardwood Charcoal is 100% charred hardwood made primarily  
from oak and hickory. These low-resin hardwoods have long been  
recognized for their superior charcoal. They produce a very dense charcoal  
that burns cleanly and gives a high amount of energy for its weight.  
combination! You can grill,  
bake or smoke a variety of  
foods to perfection including  
red meats, fish, vegetables,  
fruits, stews, and even breads.  
Imagination is  
The wood is stacked in large steel ovens where the temperature inside rises  
to approximately 900ºF, which  
cooks the liquors out of the  
wood. The wood  
becomes carbonized –  
creating natural  
hardwood charcoal.  
the only limitation!  
Owner’s Guide & Instruction Manual  
27  
Accessories  
Hasty-Bake Grill  
Brush  
Hasty-Bake Apron  
Black apron with embroidered  
Hasty-Bake logo.  
18” wood handle, brass  
bristles with stainless steel  
scraper tool.  
Hasty-Bake Grill Extender  
Increase your cooking surface or use as a warming rack.  
Small (for Suburban and Continental)  
Hasty-Bake T-Shirt  
White T-shirt silk-screened with  
Hasty-Bake logo and design.  
Large (for Legacy and Gourmet)  
Please specify size L, XL, or XXL.  
Hasty-Bake Baster  
Pan  
Accessory used in place of a  
cooking grill for water, chili,  
beans and smoking meats.  
Small (for Suburban and  
Continental)  
Hasty-Bake Baseball Cap  
Khaki cap with black trim on bill  
and embroidered Hasty-Bake logo.  
Large (for Legacy and  
Gourmet)  
Firestarter  
Odorless, alcohol-based firestarting gel.  
(24 oz. bottle)  
Wok Topper/Grill Topper  
Great porcelain coated grill accessories! Use when cooking foods  
that are small enough to fall through the grills. Wok topper has  
bowl-like sides to allow  
you to stir-cook  
vegetables, shrimp, etc.  
(you’ll never use kabobs  
Firelighters  
Oversized matches that burn for 6 to 8  
minutes.  
again). Flat grill topper  
has 1⁄  
edges on three  
2”  
(8 matches per box)  
sides – works best for  
cooking fish.  
12” Wok Topper  
Stainless Steel 12” Wok Topper  
Grill Topper (16” x 12”)  
Hasty-Bake Grill Cover  
Black cover silk-screened with  
Hasty-Bake logo, made of  
Sunbrellamaterial. Each cover  
is designed to fit your particular  
Hasty-Bake model.  
Portable Cover  
Suburban Cover  
Continental Cover  
Legacy Cover  
Poultry Roaster  
Holds a chicken in the vertical position,  
searing the cavity to hold in the juices  
while draining fat.  
Gourmet Cover  
Fiesta Cover  
28  
Disposable Grease Cups  
These little jewels need to be replaced  
every so often to keep your Hasty-  
Bake grease drainage system in proper  
condition. They can also be used for  
soaking wood smoking chips.  
(5 cups per package)  
Cookbooks  
Hasty-Bake offers a selection of  
popular cookbooks by Cheryl Alters  
Jamison and Bill Jamison for all your  
grilling needs:  
Born to Grill (a great book for high  
temperature grilling)  
Smoke & Spice (one of the best  
books on cooking with smoke)  
Sublime Smoke (another great  
resource for low temp cooking)  
Rib Rack  
These are the best rib racks  
money can buy! Ribs stand  
vertically, allowing fat to drain  
while  
the meat cooks evenly. Racks will hold country ribs, baby  
back ribs, even chicken quarters. Utilizes grilling space more  
efficiently.  
Lamson Sharp Utensil Sets  
Simply the best barbecue  
utensils we have found!  
Stainless steel tools have  
rosewood handles.  
4 piece set (includes spatula,  
basting brush, tongs and fork)  
Small Rib Rack (4 slots)  
Large Rib Rack (8 slots)  
Hasty-Bake Rub and Seasonings  
Selection of seasonings made from blends of  
herbs, spices and a few “secret” ingredients.  
Rub n’ Spice - Won Best Rub on the Planet  
at 2002 American Royal  
Gourmet Greek  
Honey Lemon Pepper  
Hasty-Bake Front Storage Table  
A stainless steel front work table with a storage compartment  
to hold utensils, matches, etc.  
Small (for Suburban and Continental)  
Large (for Legacy and Gourmet)  
!
ACK  
S B  
T
I
Hasty-Bake Barbecue Sauce  
A mild and sweet sauce with a traditional taste.  
(12 oz. bottle)  
Dale’s Marinade  
Since 1946, gourmet chefs have been marinating  
their steaks, ribs, chicken and vegetables with this  
concentrated blend of herbs and spices.  
(10 oz. bottle)  
Hasty-Bake Rotisserie  
A rotisserie is not really necessary on a Hasty-Bake due to its  
natural convection cooking effects. However, some people  
simply prefer cooking with a rotisserie. So we offer the finest  
motor, spit rod and forks that we can find (kit also includes  
mounting bracket).  
Wood Chunks  
Put extra flavor into your outdoor  
meals with our wood smoking chunks.  
Hickory and pecan are great with beef.  
Most fruit woods such as apple and cherry compliment  
poultry and pork. (Availability may vary.)  
Small (for Suburban and Continental)  
Large (for Legacy and Gourmet)  
Apple  
Cherry  
Pecan  
Pear  
Peach  
Alder  
Owner’s Guide & Instruction Manual  
29  
®
P.O. Box 471285  
Tulsa, Oklahoma 74147  
Phone: (918) 665-8220 or 1-800-4AN OVEN (1-800-426-6836)  
Fax: (918) 665-8225  

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