Napoleon Grills M605RBCSS - Manual (Page 7)

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Cooking Instructions
Initial Lighting: When lit for the first time, the grill emits a slight odor. This is a normal temporary condition
caused by the “burn-in” of internal paints and lubricants used in the manufacturing process and does not occur
again. Simply burn the grill on high for approximately 30 minutes with the lid and base vents fully open.
Adding Charcoal During Cooking: Use caution when adding charcoal to the grill. Flames may flare up when
coals come in contact with fresh air. Carefully open door located on front of base. Stand back a safe distance
and use a long-handled heat-resistant cooking tongs to add additional charcoal briquettes.
WARNING!
Never add charcoal starter fluid to hot or warm coals. Once charcoal is ignited no more
fluid is required.
Operating The Vents: Vents on a covered grill are usually left open to allow air into the grill. Air increases the
burning temperature of the coals. You can regulate the grill’s temperature by moving the vent slide to the right
or left. Closing the vents either partially or completely will help to cool down the coals. Do not completely close
the air vents and the lid vent unless you are trying to cool down or extinguish a flame.
WARNING!
Never place your hands inside the grill when adjusting the charcoal tray. Keep hands and
fingers away from lifting mechanism at all times.
Main Chamber Use: The charcoal tray has six positions in which it
can operate. For optimal use, we recommend locking the charcoal
tray in the uppermost position as close to the cooking grids as
possible. Lowering the tray away from the food as desired, and
closing the intake vents can reduce temperatures.
We recommend preheating the grill by operating it with the
lid closed for approximately 20 minutes. The coals are ready
when they have a light coating of grey ash. Food cooked for
short periods of time (fish, vegetables) can be grilled with the
lid open. Cooking with the lid closed ensures higher, more even
temperatures that will reduce cooking time and cook the food
more evenly. When cooking very lean meat, such as chicken
breast or lean pork, the grids can be oiled before preheating to
reduce sticking. Cooking meat with a high degree of fat content
may create flare-ups. Either trim the fat or reduce temperatures
to inhibit this. Should a flare-up occur, move food away from
flames; reduce the heat (reduce vent opening). Leave the lid open.
As a general rule, plan on using about 100 briquettes to cook 4 lb. (2kg) of meat. If cooking for more than 30
to 40 minutes, additional briquettes must be added to the fire. When the weather is cold or windy, you will
need more briquettes to reach ideal cooking temperatures.
Vent Open Vent Closed