Distributed By:
Masterbuilt Manufacturing, Inc.
A Georgia Company
450 Brown Avenue
Columbus, Georgia 31906
Customer Service 1-800-489-1581
ASSEMBLY, CARE & USE MANUAL
WARNING & SAFETY INFORMATION
MODEL 10040406 26” CART CHARCOAL GRILL
THIS PRODUCT IS FOR OUTDOOR USE ONLY
KINGSFORD and the Kingsford logo are registered trademarks of
The Kingsford Products Company, LLC. and are used under license by
Masterbuilt Manufacturing, Inc. All rights reserved.
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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CHARCOAL GRILLING RECIPES
PARTS LIST
Tips for Grilling the Perfect Steak
Original Ranch® Pork Chops
1 packet / 1 oz Hidden Valley® Original Ranch®
Salad Dressing & Seasoning Mix
1¼ tsp black pepper
3
• Allow /4 to 1lb per person for bone-in steak or 1¼lb per
person for boneless steak.
11
• Choose steaks that are at least 1-inch thick.
• Bring steaks to room temperature. This makes it
easier to estimate grilling time.
3
6 pork chops (about /4 inch thick)
10
Dash of paprika
• Trim off fat to 1/8 inch and score edges to keep them
from curling on the grill.
1
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.
• On the grill, flip steaks when juices start bubbling on
the un-cooked side.
22
• Second side of steak needs less grilling time than first.
• Salt & pepper each browned side of steak after
turning.
16
19
22
Grilled Red Potatoes with
Hickory Brown Sugar Butter
8 red potatoes, 2-inch diameter (approx. 1 lb.)
2 tbs water
¼ cup KC Masterpiece® Hickory Brown
Sugar Barbecue Sauce
¼ cup salted butter, melted
20
• 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
1 lb ground beef
1 cup shredded cheddar cheese
4 hamburger buns
18
17
2
8
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.
3
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
serving, if desired. Serves 4.
21
5
Grilled Hickory Beef Skewers
1lb flank or sirloin steak
3
7
/4
cup KC Masterpiece® Barbecue Sauce (Original or
Hickory)
Grilled Smoked Sausage
1 cup apricot or pineapple preserves
1 tablespoon lemon juice
6
3 tbs minced shallots or green onions
1 tbs lemon juice
4
9
1
1 /2 tsp grated lemon peel
1 1/2 pounds smoked sausage
15
4 cloves garlic, pressed
Pepper, to taste
16 skewers*
Heat preserves in small saucepan until melted. Strain;
set aside fruit pieces. Combine strained preserve liquid
with lemon juice in a small bowl.
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.
14
12
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.
13
ITEM NO. QUANTITY DESCRIPTION
ITEM NO. QUANTITY DESCRIPTION
Over the Coals Spiced Popcorn
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
Seafood Grill
1
2
1
1
1
1
1
1
1
1
1
1
2
Cart Grill Lid
12
13
14
15
16
17
18
19
20
21
22
2
2
2
1
1
1
1
1
1
1
2
Wheels
1¼ cup KC Masterpiece® Original Barbecue Sauce
1¼ cup lemon juice
Cart Grill Base
Leg Frame
Hubcaps
1¼ lb large prawns, shelled and deveined
1¼ lb large scallops
3
Leg Extenders
Axle
1/2 teaspoon lemon pepper
4-6 skewers* (square-shaped skewers work best)
1/4 teaspoon garlic powder
4
Axle Leg Frame
Leg Frame Brace
Ash Can w/Air Dampers
Ash Can Handle
Ash Can Spacer Ring
Storage Shelf
1/4 teaspoon onion powder
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.
1/8 teaspoon salt
5
Logo Plate (preassembled)
Cooking Grate
Charcoal Grate
Warming Rack
Left Side Shelf
Right Side Shelf
Grate Lifters
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.
6
7
8
In saucepan, combine remaining ingredients. Set on
edge of grill to melt butter. Toss butter mixture with
popped popcorn. Makes about 8 cups.
9
*If using bamboo skewers, soak in water 30 minutes
before use.
10
11
Lid Handle
Air Dampers
2
13
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APPROXIMATE GRILLING TIMES
HARDWARE LIST
BEEF
SIZE
GRILLING TIME
INTERNAL TEMP
3
Steaks
/
4” thick
3 to 4 min. /side
med rare 145°F
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
Kabobs
1” cubes
(G)
Base Hinge
qty-2
(bagged
separately)
(I)
Heat Insulation
Washer
(K)
Handle Spacer
qty-2
(A)
1/4-20x1/2”
Phillips Head Screw
(E)
3/8” Nylon
Hex Lock Nut
(C)
3/16”
Hex Lock Nut
(M)
Hinge Pin
qty-2
1
Hamburger patties
Roast, rolled rump
Sirloin tip
/
2” thick
qty-4
qty-36
qty-2
qty-3
4 to 6 lbs.
145°F to 160°F
145°F to 160°F
med 160°F
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.
(D)
1/4”
Hex Nut
(L)
Heat Insulation
Washer
(F)
(H)
Lid Hinge
qty-2
(bagged
separately)
(J)
(N)
Spring Clip
qty-2
(B)
PORK
SIZE
GRILLING TIME
INTERNAL TEMP
1/4” Aluminum
Flat Washer
Handle Bolt
qty-2
3/16-24x3/8”
Phillips Head Screw
3
Chops, bone-in
/
4” thick
3 to 4 min. /side
med 160°F
qty-2
qty-4
qty-3
qty-28
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
1
1
/
2” to 1 /2” lbs.
REPLACEMENT PARTS LIST
Ribs (indirect heat)
2 to 4 lbs.
ITEM NO. DESCRIPTION
ITEM NO. DESCRIPTION
VENISON
SIZE
GRILLING TIME
INTERNAL TEMP
990060120
990060121
990060122
990060123
990060124
990060125
990060126
990060127
990060128
990060129
990060130
906060054
990060085
990060133
Leg Frame Kit
990060134
990060135
990060136
990060137
906060077
906060092
906060085
906060080
906060081
906060082
990060093
988060008
998060004
Cart Grill Lid Kit
Lid Handle Kit
Lid Air Damper Kit
Hinge Pin Kit
Leg Extender
Hubcap
Roast, saddle or leg
6 to 7 lbs.
25 to 30 min. /lb.
145°F to 160°F
Axle Leg Frame Kit
Storage Rack Kit
Leg Frame Brace Kit
Wheel Kit
3
Steaks
/
4” thick
6 to 7 min. /side
med 160°F
CHICKEN
SIZE
GRILLING TIME
INTERNAL TEMP
Broiler fryer (indirect
heat)
3 to 4 lbs.
60 to 75 min.
in thigh 180°F
Axle Kit
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
Left Side Shelf Kit
Right Side Shelf Kit
Lid Hinge Kit
Warming Rack
Cooking Grate
Charcoal Grate
Grate Lifter
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.
170°F
180°F
Base Hinge Kit
180°F
Ash Can Spacer Ring Kit
Ash Can w/pre-mounted dampers
Ash Can Handle Kit
Cart Grill Base Kit
Logo Plate Kit
Wings
2 to 3 oz.
180°F
Instruction Manual
Hardware Kit
• 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.
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581
STOP!
3
12
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3
Before assembly read instructions
carefully.
SAFE STORAGE AND MAINTENANCE
• Inspect hardware in assembled parts on a regular basis to insure grill is in safe working
condition.
Tools needed for assembly:
Adjustable Wrench
Phillips Head Screwdriver
A
4
• ALWAYS allow grill to cool completely before handling.
Assemble grill on a clean, flat surface.
• ALWAYS empty ash can after use only when ashes have completely cooled. This will help
prolong ash can life.
5
Do not tighten screws all the way. Leg
frames may need to be adjusted
during attachment of storage shelf
and/or leg frame brace.
• 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.
9
• ALWAYS cover and store cold grill in a protected area.
A
STEP 1.
• 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.
Attach storage shelf (9) to leg frames (3, 4)
using phillips head screws (A) as shown.
• 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.
Attach leg frame brace (5) to leg frames (3,
4) using phillips head screws (A).
A
• 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.
Tighten all screws.
• NEVER USE PAINT ON INSIDE SURFACES OF GRILL
3
CHARCOAL LIGHTING INSTRUCTIONS
4
STEP 2.
Push axle through one wheel (12), indented
side out, then through holes in axle leg
frame (4). Place remaining wheel on other
end of axle, indented side out. Secure
wheels with nylon hex nuts (E).
Read all instructions and warnings on charcoal bag and in manual before using.
1. Stack briquets in a pyramid.
13
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.
Snap hubcaps (13) in place as shown.
Insert leg extenders (14) into leg frame (3) as
shown.
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.
E
• NEVER USE GASOLINE TO LIGHT CHARCOAL.
• OVERFILLING CHARCOAL GRATE CAN CAUSE SERIOUS INJURY AND DAMAGE THE
UNIT.
14
9
12
• NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.
• HOT COALS SHOULD NOT BE LEFT UNATTENDED.
13
E
• GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING UTENSILS.
4
11
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GRILL OPERATION CAUTIONS
• Avoid bumping or impacting grill.
Carefully position assembled cart as
shown.
• Keep your hands, hair and face away from burning charcoal.
Do not tighten screws all the way.
Side shelves may need to be adjusted
when attached.
• This grill has an open flame. Be careful of loose hair and clothing during operation. They may
catch fire.
4
• Use protective gloves when handling this grill or working with fire. Use protective gloves or
long, sturdy fireplace tools when adding wood or charcoal.
STEP 3.
Attach right side shelf (21) to axle leg frame
(4) using phillips head screws (A) and
aluminum flat washers (F) as shown.
• 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.
Tighten all screws.
• 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.
Repeat step on other side attaching left side
shelf (20) to leg frame (3).
• Be careful when removing food from grill. All surfaces are HOT and may cause burns. Use
protective gloves or long, sturdy cooking tools.
Set cart aside.
• Never use glass, plastic or ceramic cookware on this grill.
21
F
• The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to
properly assemble or safely operate this grill.
A
• 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.
STEP 4.
• Never overfill charcoal grate. This can cause serious injury as well as damage the unit.
Insert 2 stabilizing screws of ash can spacer
ring (8) through keyholes in cart grill base (2)
and twist as shown. Secure with phillips
head screw (B) and hex lock nut (C).
• 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.
G
I
B
F
REMINDER:
Place heat insulation washers (I) on base
hinges (G) as shown. Secure to grill base
using phillips head screws (A) and aluminum
flat washers (F).
A
NEVER OPERATE THIS GRILL UNDER ANY OVERHEAD CONSTRUCTION. MAINTAIN A MINIMUM
DISTANCE OF 10 FEET FROM OVERHEAD CONSTRUCTION, WALLS OR RAILS.
SEE DIAGRAM BELOW.
Keyholes
2
Overhead
10 feet
Construction
8
Rails
Stabilizing Screws
C
10 feet
Wall
10
5
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Do not tighten screws all the way.
Cart grill base may need to be
adjusted during attachment.
STEP 11.
17
22
Hook bottom of grate lifter (22) to charcoal
grate (18).
TO USE:
STEP 5.
2
Adjust charcoal grate to desired height and
let top of grate lifter rest on cooking grate
(17) as shown.
Attach cart grill base (2) to assembled cart
using phillips head screws (A) and aluminum
flat washers (F) as shown.
F
Tighten all screws.
A
A
F
18
Note: Attach both ends of lid handle before
fully tightening hex flange nuts.
STEP 12.
17
2
Slide assembled ash can (6) onto guides of
ash can spacer ring (8).
22
STEP 6.
18
Place charcoal grate (18) with grate lifters
(22) attached inside cart grill base (2).
Attach lid handle (10) by inserting bolts (J)
through predrilled holes in handle. Slide
handle spacers (K) onto bolts then attach to
lid using aluminum flat washers (F) and hex
nuts (D) to secure.
A
22
J
Rest cooking grate (17) on cart grill base.
K
F
F
D
Place heat insulation washers (I) on lid
hinges (H) as shown. Secure to grill base
using phillips head screws (A) and aluminum
flat washers (F).
2
I
H
6
10
A
8
F
GRILL IS READY FOR USE.
6
9
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STEP 9.
STEP 7.
Insert top rod of warming rack (19) through
holes in grill lid (1).
Note: Do not over tighten. Dampers should
move freely.
1
1
Insert bottom rod of warming rack through
holes in grill base (2).
Attach lid air dampers (11) to cart grill lid (1)
using phillips head screws (B) and hex lock
nuts (C).
B
11
19
C
2
STEP 8.
Align lid hinges with base hinges. Insert
hinge pins (M) through both hinges and
secure with spring clip (N).
STEP 10.
Place heat insulation washers (L) on ash can
handle (6) as shown. Insert handle into ash
can (5) and secure using aluminum flat
washers (F) and hex nuts (D).
L
5
M
6
L
F
N
D
M
8
7
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