Place briquets in a stack at the
bottom of the grill. Pour about 2 ounces of lighter fluid over the
top of the stack of briquets and carefully light with a match.
When briquets appear glossy, added enough lighter fluid. When
coals are ready for cooking, spread them in a single layer or bank
them, set the grilling grid in place and put on the food. To cook
food evenly, you want to widen the charcoal about one inch beyond
the area covered by the food. When they are at least 70 percent
covered with ash and have a slight red glow, your briquets are
ready for grilling. This is about 20 minutes.
To quickly estimate temperature,
just hold your hand, palm side down, about six inches above the
coals. Count one thousand one, one thousand two, etc. until
the heat is uncomfortable and you have to pull your hand away. If
you can keep your hand in place for:
seconds it's hot, about 375 degrees or more
seconds it's medium-hot, about 350 to 375 degrees
seconds it's medium, about 300 to 350 degrees
seconds it's low, about 200 to 300 degrees
First, open the grill lid and
then open the propane tank valve. Turn front/first burner to High.
Allow 2 to 3 seconds for gas chamber to fill. Firmly push ignitor
button. The burner should light after only one or two pushes of
the button. Once first burner is lit, turn middle/next burner to
High and repeat with other burners until all burners are lit.
Finally, close the grill lid. Allow grill to preheat on High to
500-550° F. Place food on cooking grate and adjust burners to
temperatures and cooking method given in the recipe.