Charbroiler Operation

Using the Ash Shovel, remove fly ash – leave any live coals along the back-center of the fire box.  Leaving coals overnight in the firebox will help hold heat and speed warm-up. These coals are still producing energy and will help your new fire start faster.

Stack 4 or 5 small pieces of wood in a tepee (conical) shape on top of any live coals towards the back of the fire box.   Ignite a fire starter (not paper or cardboard in all wood fired equipment) and place it under the wood.  

After the fire gets going place approx 5 lbs of lump charcoal on/in front of the fire, do not extinguish the flame. The lump charcoal will help quickly establish a good working coal bed.

After initial startup it should take two pieces of wood, approximately every 15-20 minutes to manage an average of 5-10 inches of open flame.

Using the Grill Grate Tool push the fire towards the back of the broiler.  Place the wood to the left and right of the center flame (the center will take care of itself).  Do not pull wood with open flame forward to cook over.

We suggest a heavy hard wood species with a moisture level between 15 - 20%.  This will simplify fire management and greatly reduce creosote build up.

The height of the open the flame, (5-10 inches of open flame) controls the amount of live coals generated.

Cook over live coals only. Cooking over open flame has a tendency to burn fat and make your food taste bitter.

Lump charcoal is a natural, carbonized product that burns at a higher temperature for a longer period of time than live coals from a natural wood fire of the same species. Using lump charcoal as the main source of heat simplifies grill temperature management.

You can load 15-20 lbs of lump charcoal to create 1 ½ - 2 hours of easily managed grill production temperatures.

Lumped Charcoal Average Grill Temperatures for a Shallow Box Charbroiler

• 1-1 ½ inches live coals produces approximately 400-550 degrees

• 3 inches live coals produce approximately 600-650 degrees