17 iNCHCHARCOAL GRILL

MODELNO. 126.1

TOOLSREQUIREDTO ASSEMBLETHiSGRILL , AdjustableWrench , Phillipsscrewdriver NotIncluded

L

THIS INSTRUCTIONMANUAL CONTAINS IMPORTANTINFORMATIONNECESSARYFOR THE PROPER ASSEMBLY AND SAFE USE OF THE APPLIANCE. READ AND FOLLOW ALL WARNINGS AND iNSTRUCTiONS BEFORE ASSEMBLING AND USINGTHE APPLIANCE. FOLLOW ALL WARNINGS AND iNSTRUCTiONS WHEN USINGTHE APPLIANCE. KEEP THiS MANUALFOR FUTURE REFERENCE.

Call us first if you have any problems with this product. We can help you with questions about assembly and grill operation or if there are damaged or missing parts when you unpack this unit. Please call before returning to the store. 1-800-265-2150 8:30AM- 5:00PM EST MONDAY- FRIDAY TABLEOF CONTENTS

SAFETYINSTRUCTIONS 4

FEATURES

COOKINGTECHNIQUES

OPERATION LIGHTINGA FIRE 7 SMOKING 8 DIRECTGRILLING 9 COOKINGTIME AND CLEAN UP 10

RECIPES 11-13

MAINTENANCE 14

ASSEMBLYINSTRUCTIONS 18-27

EXPLODEDVIEW/PARTSBREAKDOWN 28-29

ONE YEAR FULL WARRANTY

If this product fails due to a defect in material or workmanship within one year from the date of purchase,call 1-800-4-MY-HOME®to arrange for free repair (or replacement if repair proves impossible.)

This warranty includes part rust-through, but excludes part paint lossor surface rusting, which are conditions that can be the result of normal use, accident or improper maintenance.This warranty is void if this product is ever used for commercial or rental purposes. This warranty gives you specific legal rights, and you may have other rights which vary from state to state. Sears, Roebuck and Co., Hoffman Estates, IL 60179

3 SAFETYiNSTRUCTiONS

YournewBBQPROcharcoal smoker,is a safe,convenient FORYOURSAFETY appliancewhenassembledand I usedproperly.However,as with allcharcoalfire products,certain o THIS APPLIANCE IS FOR OUTDOORUSEONLY, DO NOT safeguardsmustbeobserved. OPERATE IN GARAGE,SHED, BALCONYOR OTHERSUCH Failureto followthesesafeguards ENCLOSEDAREAS. mayresultindamageor injury.Ifyou havequestionsconcerningassembly ® NEVEROPERATETHIS APPLIANCEUNATTENDED. oroperation,consultyour dealer,or ourdirectcustomerservicelineat ® 1-800-265-2150 NEVEROPERATETHIS APPLIANCEWITHIN10FT (SM) OF ANY STRUCTURE,COMBUSTIBLEMATERIALOR GAS INSTALLATION CYLINDER. In the U.S.A.and Canada,this appliancemustbe installedin NEVEROPERATETHIS APPLIANCEWITH IN 25FT (7.5M)OF accordancewithlocalandthe relevantnationalcodes. ANY FLAMMABLELIQUID. NEVERSTORE FLAMMABLEMATERIALSUNDERNEATHTHIS ELECTRICALCAUTION 1. If anyaccessoryis usedon APPLIANCE. thisappliancethat requiresan externalelectricalpowersource,the ONLY INSTALLSMOKERON A HARD LEVEL, accessorywheninstalledmust be NONCOMBUSTIBLESURFACE. electricallygroundedinaccordance withlocalcodes.Inthe absenceof THIS APPLIANCE IS NOT INTENDEDTO BE INSTALLEDIN, localcodes,the followingstandards OR ON, RECREATIONALVEHICLESAND/OR BOATS. apply: (U.S.A.)ANSl/NFPANo.70-Latest ® DO NOT RESTRICTTHE FLOWOF AIR TO THIS APPLIANCE. Edition (CANADA)CSAO22.1Canadian ® NEVERMOVE SMOKERWHILE IN USE. ElectricalCode 2. Do notcutor removethe ® DO NOT MOVE SMOKERWHENWATER BOWL CONTAINS groundingprongfromthe plug. HOT LIQUIDS. 3. Keepthe electricalsupplycord andawayfromany heatedsurface SPECIALCARE MUST BE TAKENTO KEEPYOUNG CHILDRENAWAY FROM HEATEDSURFACES. THIS APPLIANCE IS NOT INTENDEDFOR COMMERCIALUSE.

4 I

HANGINGHOOKS:Thereare sixS-hooksincluded•Thesehooks areusefulfor hangingfood fromthe hangingbarbellowthe dome• Thesehookshelpwithcookingof foodslikesausage,wholefish ,_ andchicken-wings•Removetheuppermostcookinggridto make [. I _ .f,_.>.-_-_=_. roomfor hanginglargefooditems. _ -"------d_ _ _ . ¢)COOKiNG GRIDS:The cookinggridsare 17inchesin diameter• l__. '_ _\ Thegridscan belocatedat twopositionsonedirectlyabovethe _g_ -- _ ..... \ _ waterbowlandonebellowthedomelid. Gridsrestontop of three _ (_\_ supportbrackets• _ ...._: t_ WATERBOWL:The functionof the waterbowl isto keepthe __-_ _, cookingenvironmentmoistandto addflavorsto the foods.Flavor X-;_.-_:_::_;;¢:;_;_;_ is addedby twoactions•Firstis the additionof juice,beeror wine ;;C";_";_%-_c-:__;-C__%; ..... --_--_>_ _._- L :;y / /-"-. to thewaterbowl.The secondis falhngfat dnppmgscollectedin --->--_ _ 7 "_ thewaterbowl•Liquidandfat arevaporizedandcirculatedin the ____, _ {:_J smokerseasoningthefood•Alwaysfill the waterbowlhalf way __ _ !0 /

whilebeforeyouyoucontinuebegincookingto cook.andmaintainthe levelmthe waterbowl (____ . .._.__ "//_ A.CHARCOAL TRAY:Whenmakingafire, briquettesshouldbe ....._ /'_ -r placedon topof the wiregrateinsidethe charcoaltray• Soaked _ ___ ,_ ,_ 'i_#--_ ,._.. woodchipsor woodchunkscanbe addedstraightintothe fire for _ ___ _ j---._ moresmokeandflavor, j_J___. _ _ _

sectionsof the smokerwhiletheyarein useor storage. _!......

_:_TEMPERATUREGAUGE:The in lidthermometerreadsupto _ _:::_,_- z_-'--_.. _ IJ7OO°F. / 7ACCESS DOORS:Twoconvenientaccessdoorsareusefulfor: / // i refuelingthecharcoaltrayand refillingthewaterbowl,as wellas / // checkingon foodon thelowergrids. / // VENTPOSiTiON:Therearethreeadjustableventson the / / / smokercabinet,oneventontop andtwoonthe bottom,opposite _ / /// eachother•Eachventadjuststo controlcookingtemperature• _ i_ y Openingthe ventsincreasesairflowandoxygensupplyto the _ fire,increasingcombustionandtemperature•Closingthe ventswill restrictairflowanddecreasethe temperature•Itis goodpracticeto leavethetop ventonequarteropento allowconvectioncurrents• Whenadjustingthe ventsduringcookingusean ovenmittas the ventwill be HOT.

_. PLACEA NON-COMBUSTIBLEASH GUARD(NOTINCLUDED) ,f | '_ UNDERNEATHTHE UNITTO PROTECTTHEAREA BELLOWTHE GRILLFROMFALLINGDEBRIS.

5 COOKINGTECHNIQUES

PROTIPS: SMOKERCOOKING.Smokercookingorslowcookingis a moretimeconsumingformof barbecue Preparationis importantso,these thatproducesexcellentresultswithregardsto flavor.Slowcookedmeatsbecometenderandfull of aresomehelpfulstepsto setup moistrichflavorfromthe processof smokeand liquidinfusion.Themaincharacteristicsof thisstyleof theareaaroundyoursmokerfor a cookingare lowtemperaturesoverextendedperiodsof time,woodsmokegeneratedfromhardwood successfulcookout. chipsanda moistcookingenvironmentcreatedbysteamfromthewaterbowl.

Preparedelayandfoodtiminginadvanceproblems.to avoidIf TYPESOF FOOD.Slowsmokercookingis usefulanddeliciousfor alltypesof meats.Pork,beef, usingmarinadeor spices,they poultry,fishandlambareallexcellentmeatsto cookinthe BBQPROsmoker.Asa generalguide,lean shouldbe appliedbeforeplacing meatswill needmoreliquidto keepthemmoistandtenderoverthe longcookingprocess.Whilemeats meaton thecookinggrid. higherinfat will selfbasteduringcooking.Sincetheslowcookingprocessuseslow heat,cooking timesaremuchlongerthana barbecuegrill.Anyguidelinesfor cookingtimeshouldbe understood Organizetheareaaround to beonly approximateandthe safetyof meatsshouldbedeterminedby a thermometerreadingof thesmokerto includeforks, internaltemperature. tongs,oven mitts,saucesand seasonings,to allowyouto stay WOODCHIPSANDWOODSMOKE.Differenthardwoodssuchas Mesquite,Hickory,Oak,Maple inthe vicinitywhilecooking. andAppleareavailableas smokingchipsintendedfor usein barbecuesandsmokers.It is bestto use Leaveexcessfat onthe meat woodchipsthathavebeenpreparedforsmokingas theyaresafefor consumption.Youdonot want to maximizetheflavorof slow to use mostsoft woods(Pine,Spruce)becausethesecontainlotsof sap andwill imparta badtasteto cookedfoods. foods. To avoidthe problemof food stickingto thecookinggrids,coat Directions:Preparewoodchipsaccordingto themanufacturer'sinstructions.Usuallychipsshould thegrids withvegetableoil or besoakedin waterfor 30minutespriorto use.Thepurposeis to generatesmokeover anextended non-stickspraybeforeusing. period,the wetwoodwilldo thisratherthan quicklyburninginthe heatof the fire.For the31818K modelsmokeryouwill placewood chipsdirectlyontothe charcoaltray, inwiththe burningcharcoal Woodchipsshouldbesoaked orto theside wheretheywill beheatedto producesmoke.Whileyouarecookingif you needto add accordingto manufacturer's additionalwoodchips,addsmallamountsof woodso youdo notextinguishthefire.Whenadding instructionspriorto startingthe smoker. freshwooduse cautionand protectyourhandswithglovesandwitha longhandledtongsto placethe woodchipsinto thecharcoaltray. Vegetablesare bestdonein aluminumfoilwithenough LIQUIDINFUSION.Theadditionof liquidis essentialto keepingfoodsmoistandtenderduringthe moistureto createsteam. slowcookingprocess.The waterbowlshouldbefilledhalfwaywith liquid.The liquiditselfcan bewater Oookingtimefor vegetableswill ora desiredflavorlikefruitjuice,beer,wine,vinegar,saucesthatare50percentwateranda varietyof besimilarto bakingorsteaming spicescan beadded.Maintainthe levelof thewaterbowlthroughoutthe cookingprocess. onthe electricrange. A lowwaterlevelcan be detectedby listeningforthe soundof watersizzling.Watercanbe added to the waterbowlthroughthe top of smokerorside door.Usecautionandwear protectivegearon youhandsassumeall partsof the smokerwill behot. Standbackandcarefullyaddwaterusinga funnelor a containerwithaspout. Fillwaterbowlto 1"belowthe rim.Pourslowlyto avoidsplashingor overfilling.

6 OPERATIONI_/GHT/NG7.EFIRE

LIGHTINGA FIRE.Allcookingfiresshouldbemadeinside PROTIPS: thecharcoaltrayontop of the wiregrate,whilethe trayis , Wedo not recommendthe useof in placeinsidethe smokercabinet.Do not movea charcoal charcoallighterfluid. Ifyou choose to usecharcoallighterfluid,only traythatcontainsalit fire.Donot movea smokerthat _ ...... _ containsa lit fire. / usecharcoallighterfluid approved Alwaysusea drippan/ashguard(NOTINCLUDED)placed /z ...... _...... _.. for lightingcharcoal.Carefullyread underneaththe Smokerto protectthe surfacebeneaththe instructionson the charcoallighter fluidandcharcoalpriorto use. fallingashes,embersanddrippings.Placea thin layerof , Do notuse self-startingcharcoal. smokerwaterinfromdrippan/ashheatdamageguardand/orto helpdiscolorationextinguishfallingandtoashescatch _ _/l_s _ _.. _ Useonlyhighgradeplaincharcoal orcharcoal/woodmixture. andembers. _._ Removedomelidandupperbodyportionsof the , Do notuse gasoline,keroseneor ! smoker, rT _ _%_ _t __- alcoholfor lightingcharcoal.Use t') Placeasmallamountof charcoalin a pileonthe middle _-_b! __ of anyof theseorsimilarproducts f-- of thecharcoaltray,alwaysusehighqualitycharcoal. _ cancausean explosionpossibly leadingto severebodilyinjury. r_Light the charcoalusinganelectricstarter,a chimney _J" _.._ • .(.-_._ , Neveraddcharcoallightingfluid to starteror charcoallighterfluid,be carefulandfollowthe ___.u._ --. hotor evenwarmcharcoal. , Duringgrilling,greasefrommeat A Carefullymanufacturerslighttheinstructions.charcoalandallowit to burnuntil __-_____ -,_ -. maydripintothe charcoaland causea greasefire.If thisshould Thiswill allowany charcoallightingfluid to burnoff. At "1" coveredwithlightash priorto reassemblingsmoker. _\_-_--_' i__i// happen,replacedomelidto thispointflavoringwoodcan beaddedto the fire. suffocatethe flame.Do notuse AIIowcharcoalto burndownso thatthefire is not hot waterto extinguishgreasefires. whenassemblingthe unit.Placeemptywaterbowl , Usecautionsinceflamescan insidesmokerbodyonthe lowersupportbrackets. flare-upwhenfreshair suddenly Positionwaterbowlso rim is restingsecurelyon allthree comesin contactwithfire. supportbrackets. , Whenopeningthe domelid, keep Carefully,fill waterbowlwithwarmwateror marinadeto hands,faceand bodysafefrom 1" belowthe rim.Afull panholds3 quartsof waterand hotsteamandflameflare-ups. will lastfor approximately3-4hours.Do notover fill or Removethedomelid by tilting allowwaterto overflowfromwaterbowl.( U.S.quarts) it towardyou to allowheatand steamto escapeawayfromyour 7 At thisp°int the sm°kersh°uld bepreparedf°r c°°king ___ -_C_ / face.

PROTIPS: MAINTAININGneedto addfreshTHEfuelFIRE.to theWhenfire. Factorsslowcookingthateffectyouwill __L.\" "U'_!_ . Drywoodburnshotterthan cookingtemperature,environmentalconditions;wind,air charcoalso you maywantto temperatureandlengthof cookingtime. To maintainan increasethe rationof woodto eventemperaturefollowthesesteps. charcoalto increasethe cooking theamountof fuel youwill usewhilesmokinginclude: temperature.Hardwoodsuchas oak,hickory,mesquite,fruitand nutwoodsare anexcellentfuel hotso protectyourhandswith grillingglovesor ....--...... 1 Openmitts.the I°westaccessd°°r The d°°r will beextremely_ /_J "''__S becauseof their burningrate. Whenusingwoodas fuel,make Addfuel intothecharcoaltraywitha pairof longhandled USECAUTIONAND WEAR surethe woodis seasonedand cookingtongs.Addsmallamountsof fuel to remainat PROTECTIVEGLOVESWHEN dry.Do notuse resinouswood anevenandlow temperature,necessaryto slowcook. HANDLINGOR ADJUSTING suchas pineas it will produceand CIoseandfastenthe lowestaccessdoor.Protectyour ANY PARTOF THEGRILL. unpleasanttaste. handswithgrillingglovesor mitts. ALWAYSASSUMETHEGRILL Monitorthe temperatureto gaugethe affectof the ANDITSCOMPONENTSARE amountof fuelyoujust added. VERYHOT. 7 OPERATIONSMOKING

PROTIPS: SMOKINGTherearenumerousresourcesandrecipesto befoundin booksandmagazinesrelatedto , Brushpoultryand naturallylean slowcookingandsmoking.Likeall cuisine,thisformof cookingrequiresexperimentationandlearning meatswithcookingoil, butteror formexperience.Itwouldbeworthwhileto takenotesaboutthe successandfailuresof recipesand margarinebeforecooking. techniquesyoutry. , Meatshouldbecompletelythawed beforecooking. As a methodof cookinglargecuts of meatsmokingcan not bebeat.Theseinstructionswill guide youin settingup yourBBQProGrillfor smoking.UseCautionandwearprotectivegloveswhen , Whencookingmorethanone manipulatingandassemblingthe Grill.Alwaysassumethatthe grillcomponentsarehot. pieceof meat,thecookingtimeis determinedby the largestsingle Followthe operationinstructionsfor lightinga fire (page7). Smokingis a low heatcookingprocess piecebeingcooked. so usea smallamountof charcoalandbuilda fireto a stabletemperatureof 200°F.Assemblethe , Themeatbastesitselfwhile middlegrillsectionand placethe waterbowlontothe brackets. cookinginthe smoker.Nobasting A waterbowl (drippan)is recommendedto catchfat drippings.Putoneto oneanda half inchesof orturningis necessaryafterthe waterin thewaterbowl(drippan).SeeLiquidinfusion(Page6)for seasoningideas. meatis placedonthe grill. Assemblethe remainderof the grillandarrangingthe piecesof meatonthe cookinggrids.Place , Thereis verylittledifferencein the lidontothe grill,rememberthe morethe grillis openedduringthe cookingprocess,the longerit temperatureandcookingtime willtaketo preparethe food. betweentop andbottomgrill levels.Whencookingdifferent Usecautionand wearprotectivegloveswhenworkingwithfoodaroundthe barbecueto avoid injury. typesorcuts of meatat the same time,placethe meatthatrequires ARRANGINGFOODPlacefood onthe cookinggrillin a singlelayerwithspacebetweeneachpiece. the leastcookingtimeon thetop Thiswillallowsmokeandmoistheatto circulateevenlyaroundall piecesof food.Largepieces,like cookinggrillso thatit maybe porkshoulderarelimitedby the insidediameterof the smokerbody.Theseitemshouldbe placeso easilyremovedfirst.If onlyone thataccessto manipulatethemis notdifficult.Longitemslikewholefishor sausagelinkscanbe hung cookinggrillis required,use the uppergrilllevelfor the bestresults. fromthehangbarlocatedunderthedomelid. Severalhanginghooksareprovidedto securefood items.Oneorbothof thecookinggridsmayneedto beremovedto accommodatethe lengthof the piecesof food.

COOKINGTIMEThe factorsthateffectthecookingtimeof foods;the sizeandthicknessof a cut of meat,theconsistencyof thetemperatureinthe cookingenvironment,the weatheroutside,also the moreyouopenthedoorsor raisethe lidthe longerit takes.Just to consider,itemslike chickenwings, sausagesor ribsmaytakeabout3-4hourswhilea largeporkshoulderfor a pulledporkrecipemay takeupto 10hoursof cookingtime.Page10showsa tableof approximatecookingtimes,timedoes not ensurefoodsafety,onlya safereadingfroma meatthermometershouldbe usedto determine whenthe mealis ready.

WHENINTERNALSMOKINGAPPLIANCEFOODSTEMPERATURE SHOULD NOT EXCEED 250°F

8 OPERATION /REOTGR,_UNG

DIRECTGRILLINGThedirectgrillingmethodinvolvescookingfoodon gridsdirectlyoverthe flame. PROTIPS: Directgrillingis the mostpopularmethodfor mostsingleservingitemssuchas steaks,chops,fish, , Preparefood inadvanceto avoid burgers,kebabsandvegetables. delayandtimingproblems.Ifusing Assemblethe grillas in illustrationB. Placecookinggridabovethe charcoaltray. Placeunitontop of a marinadeor spices,theyshould non-flammablepatio protector/ashguard(NotIncluded). beappliedbeforeplacingmeaton thecookinggrid. Ifbastingwith Assemblethe grilla minimumof 10feetfromany structureorcombustiblesubstance.Donot sauces,theyshouldbeappliedthe assemblethe grillunderneathanyoverhangingstructureorvegetation.Do notuse thisgrillontop of a combustiblesurface. last2-4minutesof grillingto avoid burning. , Bringmeatto roomtemperature justpriorto grilling.Trimexcessfat frommeatto minimizethe"flare- ups"thatarecausedby dripping grease. , Pre-heatthe grillto the desired temperature. , Ooatthe gridswithvegetable oroliveoil to preventfoodfrom stickingto the grids. , Holdthe saltwhencookingmeats onthe grill.The meatwill stay

ILLUSTRATIONA juicierif thesalt is addedafter cooking. Followtheoperationinstructionsfor lightinga fire(page7). Builda smallfire inthe charcoaltray using asinglelayerof charcoalbriquettes.Whenall thepiecesof charcoalareevenlywhiteandsmoldering , To preventsteaksfrom"drying placethecookinggridontop.The Oharcoalfireshouldbeapproximately350°Ffor directgrilling.Do out",usetongsratherthana fork not usethe lidwhiledirectgrillingwiththe unit. andstartwitha mediumto high heatto searthe meatand seal thejuicesin. Reducethe heatand extendcookingtimeswhengrilling thickercutsof meat. , Learnto test whenthe meatis doneby timeandfeel.Themeat firmsupas it cooks.Whenthe meatis soft it is rare.Whenit is firm,it is welldone.

INTERNAL APPLIANCE TEMPERATURE SHOULD NOT EXCEED350°F WHEN GRILLING FOODS.

USECAUTIONAND WEARPROTECTIVEGLOVESWHENHANDLINGOR ADJUSTING ANY PARTOF THEGRILL. ALWAYSASSUMETHEGRILLANDITS COMPONENTSARE VERYHOT. _ LACE A NON-COMBUSTIBLEASH GUARD(NOTINCLUDED)UNDERNEATHTHE UNIT TO PROTECTTHEAREABELLOWTHEGRILLFROMFALLINGDEBRIS.

9 OPERATIONCOOKINGTIMEAND CLEANUP

COOKINGTIMEThe factorsthateffectthecookingtimeof foods;the sizeandthicknessof a cut of meat,theconsistencyof thetemperatureinthe cookingenvironment,the weatheroutside,also the moreyouopenthedoorsor raisethe lidthe longerit takes.Just to consideritemslikechickenwings, sausagesor ribsmaytakeabout3-4hourswhilea largeporkshoulderfor a pulledporkrecipemay takeupto 10hoursof cookingtime.Belowis a tableof approximatecookingtimes,timedoesnot ensurefoodsafety,onlya safereadingfroma meatthermometershouldbeusedto determinewhen the mealis ready.

FOODSAFETYOnlyuse internaltemperaturereadingsto determinewhena pieceof meatthat is cookedandsafeto serve.Whentakingtemperaturereadingsuse a meatthermometerdesignedfor cooking.Takea readingfromthe thickestportionof the meatandtakecare notto contactany bones as theywill givean inaccuratetemperaturereading.Usethe tablebellowasa guideforapproximate cookingtimewhileslowcooking(smoking)foods.

APPROXIMATECOOKINGTIMESSLOWCOOKNIGTEMP200-220°F MEAT APPROXIMATECOOKINGTIMES WELLDONE HOURSPERPOUND iNTERNALTEMP PORKROAST 1.5HOURS/LBS 160-170°F[70-77°C] SPARERIBS 4-5HOURS 160-170°F[70-77°C] BEEFBRISKET 1.5HOURS/LBS 170°F[77°C] BEEFROAST 1.5HOURS/LBS 180°F[82°C] WHOLECHICKEN 2-3 HOURS 170°F[77°C] WHOLEFISH 1.5-2.5HOURS MEATFLAKES LEGLAMB 3-5HOURS 145-170°F63-77°C

Whenslowcookingwithyoursmoker,usea meat MEATTHERMOMETERGUIDE thermometerfor bestresultsandto ensurefoodsafety BEEF/LAMB RARE 145°F 63°C BEEF/LAMB MEDIUM 150°F 66°C BEEF/LAMB WELLDONE 160°F 71°C VEAL WELLDONE 150°F 66°C PORK WELLDONE 170°F 77°C POULTRY WELLDONE 170°F 77°C

CLEANINGUPAlwaysallowthe smokerandallcomponentsto coolcompletelybeforehandling. Neverleavecoalsandashesinsmokerunattended.Beforethe smokercan beleftunattended, remainingcoalsandashesmustbe removedfromsmoker.Usecautionto protectyourselfand property.Placeremainingcoalsandashesin a noncombustiblemetalcontainerandcompletely saturatewithwater.Allowcoalsandwaterto remainin metalcontainer24 hourspriorto disposing. Withagardenhose,completelywetsurfacebeneathandaroundthesmokerto extinguishany ashes, coalsor emberswhichmayhavefallenduringthe cookingorcleaningprocess.Extinguishedcoalsand ashesshouldbe placeda safedistancefromall structuresandcombustiblematerials.Coverandstore smokerin a protectedarea,out of reachof children.

10 RECIPES

SMOKEDSHREDDEDPORK BARBECUE SANDWICHES

SERVES8- PREPARATIONTIME0:20

Pulledporkis a Southernclassic!Theporkshoulderiscookedlongandslow,thenshreddedand servedwitha tangybarbecuesauce.Theporkshoulderis a lesstendercut of meat,whichmustbe cookedonthe smokerfor between5 and8 hoursor 1.5hrsper pound.

1...... Largeporkshoulder6 lb. bone-inwithfatcoveringattached 1/2cup...... LemonChiliHerbRub 11/2cups...... Favoritebarbecuesauce 8 large...... Crustyrolls 2cups...... Appleor hickorywoodchips

LEMONCHILIHERBRUB 1/4cup...... Sugar 1/4cup...... Koshersalt 3tablespoons...... Chilipowder 1teaspoon...... Groundcumin 1teaspoon...... Driedoregano 1teaspoon...... Groundcoriander 1teaspoon...... Drymustard 1tablespoon...... Lemonzest,finelygrated

PREPAREPORK: Sprinklethe porkshouldergenerouslywithrubandmassagein onall sides.Setasidefor minimum1 hour,orovernightin the refrigeratorto allowflavorsto penetratethemeat.

PREPARESMOKER: Soakwoodchipsin waterfor a minimumof onehour, beforestartingthe smoker.Placeaneven layer of soakedchipsin thesmokerbox,andplacethe boxon thesupports.Fillwaterbowlhalfwaywith desiredflavoringliquid.If youare usinga juiceor sodawithhighsugarcontent,mixwith50% waterto avoidcaramelizingthe sugars.Ensurethatfluid levelis maintainedthroughoutcooking.Light asmallfire,andclosedoor.

SMOKEPORK: Whenthesmokerhas reached200°F-220°F(93°O-105°O)placethe pork,fat sideup, ona rackin thecenterof thecabinet.The charcoalfire shouldbe monitoredcloselyto maintainconsistentheat throughoutthe wholecookingtimeThe porkwillneedto cookfor approximately1.5hrsperpound. Theporkshouldbecheckedfor donenesswitha meatthermometerto ensureinternaltemperatureof 165°F-175°F(74°C-79°C). *Toadjustthe levelof smokeflavorinthe meat,varythe amountof woodchipsusedthroughoutthe cookingtime. Meatwill beso tenderthat it canbe shredded,or pulledwitha fork!

SERVE: Let porksitfor 15minutes,coveredwithfoil.Shredor cutthe porkandmixwithyourfavoritewarmed sauce.Serveit on crustybuns.

11 RECIPES

BARBECUEDBACK RIBS

SERVES6- PREPARATIONTIME0:15

3 Ibs...... Porkbackribs 2...... Cupspecanorhickorywoodchips

SAUCE 1cup...... Ketchup 2 tablespoons...... Brownsugar 1/2cup...... Water 1/3cup...... Worcestershiresauce 1tablespoon...... Chilipowder Dashhot peppersauce Saltandpepperto taste

PREPARERIBS: Peelthemembraneoffthe backof the ribs usingyour fingers.(Thismakesanenormousdifference inthe tendernessof the ribs.)Cuteachsleeveor rackof ribs into6"sections.Sprinklewithsaltand pepper.

PREPARESAUCE: Combinesauceingredientsina pot,bringto a boilandthensimmeruntilthickened.

PREPARESMOKER: Soakwoodchipsin waterfor a minimumof one hour,beforestartingthe smoker.Placeaneven layer of soakedchipsin thesmokerbox,and placethe boxon thesupports.Fillwaterbowlhalfwaywith desiredflavoringliquid.If youare usinga juiceor sodawithhighsugarcontent,mixwith50%waterto avoidcaramelizingthe sugars.Ensurethatfluid levelis maintainedthroughoutcooking.Lighta small fire,andclosedoor.

SMOKERIBS: Whenthe smokerhasreached200°F-220°F(93°O-105°O)placethe ribs,boneside downon the racks of the smoker.The ribswill needto cookfor approximately4-5hours.Basteribswithpreparedsauce onceperhourormore.Theribsshouldbecheckedfor donenesswitha meatthermometerto ensure internaltemperatureof 165°F-175°F(74°C-79°C).

Thecharcoalfireshouldbemonitoredcloselyto maintainconsistentheatthroughoutthe wholecooking time.To adjustthe levelof smokeflavorinthe meat,varythe amountof woodchipsusedthroughout the cookingtime.

SERVE: Serveribswithleftoversauce.

12 RECIPES

SMOKED PRIME RIB OF BEEF

SERVES12-PREPARATIONTIME0:05

5-101bs...... Primeribof beef,rolledandtied 5 ...... Clovesgarlic,slivered 6tablespoons...... Dijonmustard 2tablespoons...... Freshthyme,chopped 1tablespoon...... Freshlygroundblackpepper 2cups...... Mesquiteoralderwoodchips

PREPAREBEEF: Outgarlicclovesinto sliversandinsertintothe roast.Combinethe dijonmustard,thymeandpepper andspreadmixtureoverthe roast.

PREPARESMOKER: Soakwoodchipsin waterfor a minimumof onehour, beforestartingthe smoker.Placeaneven layer of soakedchipsin thesmokerbox,andplacethe boxon thesupports.Fillwaterbowlhalfwaywith desiredflavoringliquid.Thisrecipeworksverywellwith redwineandwatermixed50/50.Ensurethat fluidlevelis maintainedthroughoutcooking.Lighta smallfire,andclosedoor.

SMOKEBEEF: Whenthesmokerhas reached220°F-250°F(105°0-120°0)placethe roastona rackin the middle of the cabinet.Cookroastfor3.5hrs- 5.5hrsor approximately1/2hrper pound.Theroastshould becheckedfor donenesswitha meatthermometerto ensureinternaltemperatureof 140°F(60°0) (mediumrare).

Thecharcoalfire shouldbemonitoredcloselyto maintainconsistentheatthroughoutthe wholecooking time.To adjustthe levelof smokeflavorinthe meat,varytheamountof woodchipsusedthroughout thecookingtime.

SERVE: Letstand20 minutesbeforecarving.

13 MAINTENANCE

PERIODICMAINTENANCE Afteryou havefinishedcooking,preparefor the nextcookoutcleaningany residueof foodfromthe gridsandanycharcoalashin thefollowingmanner:

COOKINGGRIDS.Usea long-handledbrassbristlebrushto cleanthe grids.Rememberthatthe smokeris hot,so wearkitchenmittsor usea pot-holderto handlethe brush.Youdonot haveto wash the gridsaftereachcookout,butif youwishto doso, usea mildsoapandwatersolution,andthen rinsethemthoroughly.Neverusea commercialovencleaner.Lightlycoatcookinggrillswithnon-salted vegetableoilor vegetablecookingsprayto protectthem.

CHARCOALTRAY.Thecharcoaltrayis locatedon the bottomof the smoker.The charcoaltray shouldbe checkedandcleanedregularlyaftereachuseto preventash fromoverflowingontoyour patio.Makesure thecharcoalfireis completelyextinguishedandthatthe charcoaltrayis cool.Never dumphotashes.

BARREL.Ifthere isa buildupof ashonthe insideof the barrel,removeit usinga plasticputtyknife. Do soonly whenthesmokeris cool.Neverapplypaintto the interiorsurface.Rustspotsonthe interior surfacecan bebuffed,cleaned,then lightlycoatedwithvegetableoilor vegetablecookingsprayto minimizerusting.Alwayskeepyoursmokercoveredwhennotin useto protectagainstexcessive rusting.

ANNUALMAINTENANCE To ensuresafeandefficientperformance,the followingcomponentsshouldbe inspectedandcleaned at leastonce peryearor afterany periodof storageexceedingonemonth.

EXTERIORFINISH.Rustingis a naturaloxidationprocessandmayappearonsteelparts.Rustwill not affectshorttermperformanceof yoursmoker.If rustappearson theexteriorsurfaceof yoursmoker, cleanandbufftheaffectedareawithsteelwoolorfine grit emerycloth.Touch-upwithagoodhigh temperatureresistantpaint.

14 17 i CHARCOAL A ILL

MODELNO. 126.15883800

TOOLSREQUIREDTO ASSEMBLETHIS GRILL , AdjustableWrench , Phillipsscrewdriver NotIncluded

ASSEMBLYMANUAL

THiS iNSTRUCTiON MANUALCONTAINS iMPORTANT iNFORMATiON NECESSARY FOR THE PROPER ASSEMBLY AND SAFE USEOF THE APPLIANCE. READ AND FOLLOW ALL WARNINGS AND iNSTRUCTiONS BEFORE ASSEMBLING AND USINGTHE APPLIANCE. FOLLOW ALL WARNINGS AND iNSTRUCTiONSWHEN USINGTHE APPLIANCE. KEEP THIS MANUALFOR FUTUREREFERENCE.

Call us first if you have any problems with this product. We can help you with questions about assembly and grill operation or if there are damaged or missing parts when you unpack this unit. Please call before returning to the store. 1-800-265-2150 8:30AM- 5:00PM EST MONDAY- FRIDAY F) _M5Nut Washer _) Qty: 6 _ Qty:M5-10mm6

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S / 16 A_ta_ Bh°_tlse'gM5a_d0mbrmaCwk_tsShte°r_henbdaM5Seu__Fs _h°_ _ M5 2

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1 ECi_ii'h_!!_!!n_t_e_ tMh4bn_ease_°nwith four M4-8mm M6-2Omm Bolt Qty:12 Washer FiberWasher i[ M4-8mmQty:8 M4-2OmmQty:4 M4Nut Qty:M6-2Omm4 Qty:4

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ILOWER MIDDLE SECTION,HANDLES,SECTION LATCHES,

Attachthe section latches and section clipsto the lower middle section witheight M4-8mmbolts, M4-8mmwashers and M4 nuts IECTIONas shown.CLIPS Attachthe handles to the lower middlesection withfour M4-2Omm bolts, M4-8mmwashers, M6-2Ommwashers, M6-2Ommfiber washers and M4nuts as shown. Place the fiberwasher next to the phenolicresinhandleas shown.

19 BoltM5-12mm _ M5Nut WasherM5-10mm BoltM4-12mm M4 Nut WasherM4-10mm Qty: 3 Qty:3 Qty: 3 Qty: 4 Qty: 4 i Qty:4

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/ / / !O_ili: !i !_{c cBSeEsAsCiloKOoErNTaSnAdC:torS:, _; _:hDe _OwRe_id_ :' sect,on

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[_ J 20 four M5 12mm bolts, M5 lOmm washers and M5 nuts as shown 6 M6-20mm M6-20mm Washer FiberWasher i [ Qty:M4-20mm4 Qty:M4Nut12 Qty: 4 Qty:4

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/ UPPERMIDDLESECTION,HANDLES,SECTIONLATCHES, / / / SECT,ONCUPS e / I / Attachthe sectionlatchesandsectionclipsto theuppermiddle / / / sectionwitheight M4-8mmbolts,M4-8mmwashersandM4 nuts / I/ asshown. / / / , Attachthe handlesto the uppermiddlesectionwithfourM4- _1t 20rambolts,M4-8mmwashers,M6-20mmwashers,M6-20mm l/J fiberwashersandM4 nutsas shown.Placethe fiberwashernext ...... _ to the phenolicresinhandleas shown.

22 M5-12mm _ M5Nut M5-1Omm M4-8mm M4Nut M4-1Omm Qty:Bolt 3 I'.._ Qty:3 Qty:Washer3 Qty:Bolt 4 Qty: 4 Qty:Washer4 I

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24 M4-1Omm M5-12mm _"S._"_ M5-1Omm

Bolt Qty:4 Qty:4 Qty:1 Qty:4 10 Qty:M4-emm4 _ M4Nut _ i Washer Washer _ Washer ....C) ....

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,' i _i_SECrlo_,_.i_._,_*_E=,SEC'rIO_CU_S / / Attachthe sectionclipsto the lidsectionwithfour M4-emmbolts, / / M4-emmwashersand M4nutsas shown. / / , Attachthe lid handleandthe hangerto the lidsectionwithone

/ _ M5-12mmboltandaM51ockwasher. V 25 / ,,I ]

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] ITEM# PART# PARTDESCRIPTION QUANTITY

31818K-1 LIDHANDLEASSEMBLY 1 M5 12mmBOLT 1 M5LOCKWASHER 1 HANGER 1 2 31818K-2 LIDSECTION 1 3 31818K-3 THERMOMETER 1 4 31818K-4 MIDDLESECTIONS 2 5 31818K-5 BASESECTION 1 6 31818K-6 LEGSASSEMBLY 3 LEG 1 M5 12ramBOLT 2 M5NUT 2 M59ramWASHER 2 31818K-7 HANDLEASSEMBLY 4 HANDLE 1 M48ramBOLT 2 M4NUT 2 M48ramWASHER 2 8 31818K-8 CHARCOALTRAY 1 9 31818K-9 WATERBOWL 1 10 31818K-10 GRIDS 1 11 31818K-11 OVERHEADCLIPS 6 CLiP TOPANDBOTTOM 1 M48ramBOLT 4 M4NUT 4 M48ramWASHER 4 12 31818K-12 ACCESSDOORASSEMBLY 2 DOOR 1 HINGE 1 M48ramBOLT 4 M4NUT 4 M48ramWASHER 4 13 31818K-13 CHARCOALTRAYBRACKETS 3 BRACKET 1 M5 12ramBOLT 1 M5NUT 1 M59ramWASHER 1 14 31818K-14 COOKINGGRIDBRACKETS 6 BRACKET 1 M5 12ramBOLT 1 M5NUT 1 M59ramWASHER 1 Your Home For expert troubleshooting and home solutions advice:

www.managemyhome.com

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1-800-4-MY-HOME ® (1-800-469-4663) Call anytime, day or night (U.S.A. and Canada) www.sears.com www.sears.ca Our Home For repair of carry-in items like vacuums, lawn equipment, and electronics, call anytime for the location of your nearest Sears Parts & Repair Service Center 1-800-488-1222 (U.S.A.) 1-800-469-4663 (Canada) www.sears.com www.sears.ca

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