ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
MODEL 10040106 18.5” KETTLE CHARCOAL GRILL
THIS PRODUCT IS FOR OUTDOOR USE ONLY
Distributed By:
Masterbuilt Manufacturing, Inc.
A Georgia Company
450 Brown Avenue
Columbus, Georgia 31906
Customer Service 1-800-489-1581
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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PARTS LIST
10
13
16
14
1
15
®
KINGSFORD BARBECUE SECRETS
2
17
SLOW COOKING is perfect for foods that require longer cooking times,
such as chicken and ribs. With this method, grilling is at a consistent
temperature without direct exposure to the flame. Your food gets thor-
oughly cooked but remains juicy inside.
9
7
START by stacking briquets in a pyramid. Add lighter fluid following
directions on fluid container. Light charcoal. LEAVE GRILL UNCOVERED.
Once briquets ash over, spread all coals around the outer edge of
charcoal grate, leaving none in the center.
4
3
6
5
PLACE AN ALUMINUM DRIP PAN in empty center space. Pour 1 inch of
water into drip pan. This will add moisture to food and prevent it from
drying out. Place cooking grates on grill. Position food in center.
12
11
8
COVER THE GRILL to allow food to cook evenly on both sides so less
turning is necessary.
ENJOY THE DELICIOUS, JUICY RESULTS OF SLOW COOKING.
ITEM NO. QUANTITY DESCRIPTION
ITEM NO. QUANTITY DESCRIPTION
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
1
2
2
1
1
1
1
1
Kettle Lid Handle
Wheels
Kettle Base
Short Legs
Hub Caps
Long Legs
Lid Hook
Ash Can w/Air Dampers
Ash Can Handle
Ash Can Spacer Ring
Storage Shelf
Lid Air Damper
Logo Plate (preassembled)
Cooking Grate
Charcoal Grate
The KINGSFORD trademark and logo are registered trademarks of
The Kingsford Products Company, LLC. and are used under license by
Masterbuilt Manufacturing, Inc. All rights reserved.
Kettle Base Handle
2
13
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HARDWARE LIST
CHARCOAL GRILLING RECIPES
Tips for Grilling the Perfect Steak
• Allow /4 to 1lb per person for bone-in steak or 1¼lb per
person for boneless steak.
• Choose steaks that are at least 1-inch thick.
• Bring steaks to room temperature. This makes it
easier to estimate grilling time.
Original Ranch® Pork Chops
3
1 packet / 1 oz Hidden Valley® Original Ranch®
Salad Dressing & Seasoning Mix
1¼ tsp black pepper
3
(D)
1/4”
Hex Nut
(C)
3/16”
Hex Lock Nut
(A)
1/4-20x1/2”
Phillips Head Screw
(B)
(E)
5/16”
6 pork chops (about /4 inch thick)
3/16-24x3/8”
Phillips Head Screw
Dash of paprika
Nylon Hex Lock Nut
• Trim off fat to 1/8 inch and score edges to keep them
from curling on the grill.
• On the grill, flip steaks when juices start bubbling on
the un-cooked side.
• Second side of steak needs less grilling time than first.
• Salt & pepper each browned side of steak after
turning.
• Test for doneness by making a knife slice beside bone.
Original Ranch® Cheeseburgers
1 packet/1 oz. Hidden Valley® Original Ranch® Salad
Dressing & Seasoning Mix
Combine seasoning and salad dressing mix with pepper.
Rub mixture on both sides of pork chops. Arrange pork
on grill and sprinkle with paprika. Grill until cooked
through. Serves 4-6.
qty-8
qty-2
qty-4
qty-2
qty-2
Grilled Red Potatoes with
Hickory Brown Sugar Butter
8 red potatoes, 2-inch diameter (approx. 1 lb.)
2 tbs water
(J)
(G)
5/16”
(I)
Heat Insulation
Washer
(H)
5/16”
Steel Flat Washer
qty-4
(F)
1/4”
1/4” Lock Washer
¼ cup KC Masterpiece® Hickory Brown
Sugar Barbecue Sauce
Aluminum Flat Washer
Aluminum Flat Washer
qty-2
qty-10
qty-4
qty-8
¼ cup salted butter, melted
REPLACEMENT PARTS LIST
Peel off 1-inch strip of skin around the middle of each
potato. In a small bowl, combine KC Masterpiece®
Hickory Brown Sugar Barbecue Sauce and butter. Set
aside. Place potatoes and water in a microwaveable 1
quart dish. Microwave full power (100%), covered, 9 min-
utes until tender, stirring once. Drain. Pace cooked
potatoes around outer edge of coals and grill for 10
minutes, turning frequently and brushing with sauce
mixture. Makes 4 Servings.
1 lb ground beef
1 cup shredded cheddar cheese
4 hamburger buns
ITEM NO.
DESCRIPTION
Short Leg Kit
990060096
990060097
990060098
990060099
906060054
990060130
990060085
990060100
990060087
990060102
990060103
990060095
990060092
990060093
906060049
906060065
906060064
988060006
998060002
Combine seasoning & salad dressing mix with beef and
cheese. Shape into four (4) patties. Cook thoroughly until
meat is no longer pink in center. Toast buns before
Long Leg Kit
Kettle Lid Kit
Grilled Smoked Sausage
serving, if desired. Serves 4.
1 cup apricot or pineapple preserves
Grilled Hickory Beef Skewers
Kettle Base Kit
Ash Can w/pre-mounted Dampers
Ash Can Spacer Ring Kit
Ash Can Handle Kit
Storage Shelf Kit
Wheel Kit
1 tablespoon lemon juice
1lb flank or sirloin steak
3
1 1/2 pounds smoked sausage
/4
cup KC Masterpiece® Barbecue Sauce (Original or
Hickory)
Heat preserves in small saucepan until melted. Strain;
set aside fruit pieces. Combine strained preserve liquid
with lemon juice in a small bowl.
3 tbs minced shallots or green onions
1 tbs lemon juice
1
1 /2 tsp grated lemon peel
4 cloves garlic, pressed
Pepper, to taste
16 skewers*
Oil hot grid to help prevent sticking. Grill whole sausage
on an uncovered grill, over low Kingsford® briquets, 10
minutes. Halfway through cooking, baste with glaze,
then turn and continue grilling until heated through.
Remove sausage from grill; baste with glaze. Garnish
with fruit pieces. Serves 6
Cut beef diagonally into thin strips about 1” wide.
Thread onto skewers*,allowing 1-2 ribbons of beef per
skewer. In small bowl combine barbecue sauce, shallots,
lemon juice, lemon peel, garlic and pepper. Brush skew-
ered beef generously with sauce mixture. Place over
hot coals in covered grill. Grill 2-3 minutes on each side.
*If using bamboo skewers, soak in water 30 minutes
before use.
Lid Handle Kit
Over the Coals Spiced Popcorn
Base Handle Kit
Lid Air Damper Kit
Lid Hook Kit
1/2 cup popcorn kernels or 8 cups popped popcorn
2 tablespoons butter or margarine
1/2 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
Seafood Grill
1/4 teaspoon garlic powder
1¼ cup KC Masterpiece® Original Barbecue Sauce
1¼ cup lemon juice
Logo Plate Kit
1/4 teaspoon onion powder
1/8 teaspoon salt
1¼ lb large prawns, shelled and deveined
1¼ lb large scallops
Hub Cap
If desired, pop 1/2 cup popcorn over coals in long-han-
dled fireplace corn popper. Hold directly over, but not
touching, hot Kingsford® briquets; shake vigorously
until corn is popped, 3 to 4 minutes.
4-6 skewers* (square-shaped skewers work best)
Cooking Grate
In bowl, combine barbecue sauce and lemon juice. Add
prawns and scallops; let stand 30 minutes to marinate,
mixing occasionally. Thread prawns and scallops on sep-
arate skewers. Place 6 inches over hot coals. Grill 2-3
minutes, baste, turn and baste again. Cook until prawns
are pink and scallops are opaque, about 4-6 minutes
total.
Charcoal Grate
Instruction Manual
Hardware Kit
In saucepan, combine remaining ingredients. Set on
edge of grill to melt butter. Toss butter mixture with
popped popcorn. Makes about 8 cups.
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581
*If using bamboo skewers, soak in water 30 minutes
before use.
STOP!
3
12
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APPROXIMATE GRILLING TIMES
Before assembly read instructions
carefully.
B
BEEF
SIZE
GRILLING TIME
INTERNAL TEMP
Tools needed for assembly:
3
Steaks
/
4” thick
3 to 4 min. /side
med rare 145°F
Adjustable Wrench
Phillips Head Screwdriver
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
145°F to 160°F
med 160°F
Assemble grill on a clean, flat surface.
Kabobs
1” cubes
1
Hamburger patties
Roast, rolled rump
Sirloin tip
/
2” thick
2
STEP 1.
4 to 6 lbs.
145°F to 160°F
145°F to 160°F
med 160°F
Insert 2 stabilizing screws of ash can spacer
ring (7) through keyholes in kettle base (2)
and twist as shown. Secure with phillips
head screw (B) and hex lock nut (C).
Keyholes
1
3 /2 to 4 lbs.
Ribs, back
cut in 1-rib portions
half, 2 to 3 lbs.
10 to 12 min. /side
12 to 15 min. /side
med rare 145°F
med 160°F
Tenderloin
whole, 4 to 6 lbs.
Stabilizing Screws
PORK
SIZE
GRILLING TIME
INTERNAL TEMP
7
3
Chops, bone-in
/
4” thick
3 to 4 min. /side
med 160°F
1
Chops, bone-out
Tenderloin
1 /2” thick
7 to 8 min. /side
15 to 25 min. total
1 1/2 to 2 hrs.
med 160°F
med 160°F
med 160°F
C
1
1
/
2” to 1 /2” lbs.
Ribs (indirect heat)
2 to 4 lbs.
VENISON
SIZE
GRILLING TIME
INTERNAL TEMP
Front of kettle
base has two
holes for base
handle
Roast, saddle or leg
6 to 7 lbs.
25 to 30 min. /lb.
145°F to 160°F
3
Steaks
/
4” thick
6 to 7 min. /side
med 160°F
4
Do not tighten screws all the way.
Legs may need to be adjusted when
storage shelf is attached in STEP 3.
I
CHICKEN
SIZE
GRILLING TIME
INTERNAL TEMP
G
Broiler fryer (indirect
heat)
3 to 4 lbs.
60 to 75 min.
in thigh 180°F
H
STEP 2.
A
Place heat insulation washers (I) on long legs
(4) as shown. Insert long leg tabs through
front slot in kettle base. Secure with
aluminum flat washers (G), steel flat
washers (H) and phillips head screws (A).
Cornish hens
18 to 24 oz.
45 to 55 min.
10 to 15 min. /side
6 to 8 min. /side
10 to 15 min. /side
8 to 12 min. /side
8 to 12 min. /side
in thigh 180°F
170°F
Breast halves, bone-in
Breast halves, boneless
Legs or thighs
Drumsticks
6 to 8 oz. each
4 oz. each
4 to 8 oz.
4 oz.
When all four legs are attached, two
long legs will be in front with two
short legs in rear.
170°F
180°F
Repeat step with short legs on rear side of
kettle base.
180°F
Wings
2 to 3 oz.
180°F
• 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.
4
11
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CHARCOAL LIGHTING INSTRUCTIONS
Read all instructions and warnings on charcoal bag and in manual before using.
Carefully reposition grill as shown. Be
careful not to chip/scratch porcelain.
12
1. Stack briquets in a pyramid.
11
STEP 3.
8
2. Add lighter fluid following directions on fluid container. Before lighting, place lighter
fluid at least 25 feet away from grill. Do not lean over grill when lighting charcoal.
Light charcoal. LEAVE GRILL UNCOVERED.
Note: Shelf may require tilting to place in
position.
12
11
E
Note: Legs may need to be spread apart to
place shelf in position.
3. In about 15 minutes, flames will die out and briquets will begin to ash over. Once the
briquets are completely ashed over, spread briquets in a single layer and begin cooking.
Insert storage shelf (8) into holes in grill legs
as shown. Secure storage shelf to long legs
using aluminum flat washers (F) and hex
nuts (D).
• NEVER USE GASOLINE TO LIGHT CHARCOAL.
E
D
F
• OVERFILLING CHARCOAL GRATE CAN CAUSE SERIOUS INJURY AND DAMAGE THE
UNIT.
F
D
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).
• NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.
• HOT COALS SHOULD NOT BE LEFT UNATTENDED.
• GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING UTENSILS.
Snap hubcaps (12) in place as shown.
THE HISTORY OF THE ORIGINAL CHARCOAL
Carefully reposition grill as shown.
9
In the 1920’s, Henry Ford realized that the wood scrap by-products created
by the production of his Model T-Fords could be used as a slow-burning
cooking fuel. As a result, Charcoal briquets were born. In building the
charcoal plant, E.G. Kingsford, a relative of Ford’s, brokered the deal for the
manufacturing site that would produce these new charcoal briquets, Ford
Tighten all hardware on legs and storage
shelf before continuing.
I
STEP 4.
Place heat insulation washers (I) on base
handle (9) as shown. Insert handle screws
into holes in kettle base. Add aluminum flat
washers (F), lock washers (J) and secure with
hex nuts (D).
®
named Kingsford Charcoal in his honor.
F
Today, the Kingsford Manufacturing Company remains the leading
manufacturer of charcoal in the U.S. More than one million tons of wood
scraps are converted into quality charcoal briquets every year. For more
J
D
®
10
5
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GRILL OPERATION CAUTIONS
• Avoid bumping or impacting grill.
• Keep your hands, hair and face away from burning charcoal.
1
STEP 5.
Note: Do not over tighten. Damper should
move freely.
• This grill has an open flame. Be careful of loose hair and clothing during operation. They may
catch fire.
Attach lid air damper (14) to kettle lid (1)
using phillips head screw (B) and hex lock
nut (C).
• 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
• 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.
• 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.
14
C
• 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.
• Grill lid and base are HOT while in use and during cooling process.
• Do not remove ash can while ashes and charcoal are HOT.
• Air dampers are HOT while the grill is in use and during cooling; wear protective gloves when
adjusting.
10
• Never overfill charcoal grate. This can cause serious injury as well as damage the unit.
STEP 6.
Place heat insulation washers (I) on kettle lid
handle (10) as shown. Insert handle screws
into holes in kettle lid. Add lid hook (13)
then aluminum flat washers (F) and secure
with hex nuts (D).
• 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.
I
REMINDER:
NEVER OPERATE THIS GRILL UNDER ANY OVERHEAD CONSTRUCTION. MAINTAIN A MINIMUM
DISTANCE OF 10 FEET FROM OVERHEAD CONSTRUCTION, WALLS OR RAILS.
SEE DIAGRAM BELOW.
Overhead
10 feet
13
Construction
Rails
F
D
10 feet
Wall
9
6
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STEP 7.
FREQUENTLY ASKED QUESTIONS REGARDING CHARCOAL GRILLS
Place heat insulation washers (I) on ash can
handle (6) as shown. Insert handle into ash
can (5) and secure using aluminum flat
washers (F) and hex nuts (D).
Q. My charcoal grate has rust. How do I get rid of it?
If rust occurs, clean with a steel brush. Reapply vegetable shortening and heat as indicated above.
I
5
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.
6
Q. How long will the briquets stay hot?
If cooking for more than 30 to 40 minutes, additional briquets must be added to the fire. However, never add
Match Light® briquets to an existing fire; add regular Kingsford® briquets in the following
manner: 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.
I
F
D
Q. Can adjusting the vents on my grill make a difference?
Vents 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 vents. Closing them (either partially or
completely) may help to "cool down" a fire that is too hot.
16
STEP 8.
SAFE STORAGE AND MAINTENANCE
Slide assembled ash can (5) onto guides of
ash can spacer ring (7).
• Inspect hardware in assembled parts on a regular basis to insure grill is in safe working condition.
• ALWAYS allow grill to cool completely before handling.
Place charcoal grate (17) inside kettle base
(2). Tabs from legs will secure grate in place.
17
• ALWAYS empty ash can after use only when ashes have completely cooled. This will help prolong
ash can life.
Rest cooking grate (16) on kettle base as
shown.
• 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.
2
• ALWAYS cover and store cold grill in a protected area.
5
• 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.
• 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.
7
• 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
GRILL IS READY FOR USE.
8
7
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