Charbroil 12301569 Owner's Manual

Product Guide
Model 12301569

Santa Fe

Tools needed for assembly:

Phillips Screwdriver
Flat Head Screwdriver
Two adjustable wrenches
Hammer

IMPORTANT: Fill out the product record information below.

Date Purchased

FOR OUTDOOR USE ONLY

CAUTION:

Read and follow all safety statements, assembly
instructions, and use and care directions before
attempting to assemble and cook.

INSTALLER/ASSEMBLER:

Leave this manual with consumer.

CONSUMER:

Keep this manual for future reference.

WARNING:

CARBON MONOXIDE HAZARD

Burning charcoal inside can kill you. It gives off
carbon monoxide, which has no odor. NEVER burn
charcoal inside homes, vehicles, or tents.

WARNING:

Failure to follow all manufacturer’s instructions could
result in serious personal injury and/or property
damage.

CAUTION:

Some parts may contain sharp edges. Wear
protective gloves if necessary.

CAUTION:

THIS UNIT IS HEAVY! DO NOT attempt to
assemble without a helper.

If you have questions or need assistance during assembly, please call .
To insure your satisfaction and for follow-up service, register your appliance online at www.charbroil.com/register

1-800-241-7548

42804942 - 11/16/11

TABLE OF CONTENTS

Product Record Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

For Your Safety. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Safety Symbols. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

WARNING

FAILURE TO READ AND FOLLOW INSTRUCTIONS FOR
LIGHTING CHARCOAL MAY RESULT IN SERIOUS PERSONAL
INJURY AND OR PROPERTY DAMAGE.

Preparing to use your Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Grill Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5

Limited Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Parts List/ Parts Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-13

Hardware List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Registration Card . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

This instruction manual contains important
information necessary for the proper
assembly and safe use of the appliance.

Follow all warnings and instructions when
using the appliance.

WARNING

 Most surfaces on this unit are hot when in use.

Use extreme caution. Keep others away from

unit. Always wear protective clothing to prevent
injury.

 Keep children and pets away.

 Do not move this unit during operation.

 Never substitute gasoline, kerosene or alcohol

for charcoal starter. In some states, the use of
charcoal starter is prohibited by law. In this
case, paraffin-based starter cubes can be
substituted for charcoal starter. Never use
charcoal starter fluid with an electric starter.

WARNING

CALIFORNIA PROPOSITION 65

1. Combustible by-products produced when using
this product contains chemicals known to the State
of California to cause cancer, birth defects, or
other reproductive harm.

Safety Symbols

The symbols and boxes shown below explain what each heading
means. Read and follow all of the messages found throughout
the manual.

DANGER

DANGER: Indicates an imminently hazardous situation
which, if not avoided, will result in death or serious injury.

WARNING

WARNING: Indicates an potentially hazardous situation
which, if not avoided, could result in death or serious
injury.

CAUTION

CAUTION: Indicates a potentially hazardous situation or
unsafe practice which, if not avoided, may result in minor
or moderate injury.

2. This product contains chemicals, including lead
and lead compounds, known to the State of
California to cause cancer, birth defects or
other reproductive harm.

Wash your hands after handling this product.

WARNING

All surfaces can be hot during use. Use protection
as required to prevent burning.

Do not use this unit on or near combustible surfaces
or structures such as wood decks, dry leaves or
grass, vinyl or wood siding, etc.

SEE OWNERS MANUAL FOR IMPORTANT SAFETY
INFORMATION.

CAUTION

For residential use only. Do not use for commercial
cooking.

2

PREPARING TO USE YOUR SANTA FE GRILL

Before cooking with your Santa Fe Grill, the following steps should be closely followed to both cure the finish

and season the interior steel. Failure to properly follow these steps may damage the finish and/or impart
metallic flavors to your first foods.

1. Brush all interior surfaces including grills and grates with vegetable cooking oil.

2. Build a small fire on the ash pan, being sure not to lay coals against the walls.

3. Close lid. Position butterflies at approximately one quarter open. This burn should be sustained for at least
two hours. Begin increasing temperature by opening the butterflies halfway and adding more charcoal. Your
Santa Fe Grill is now ready for use.

Rust can appear on the inside of your grill. Maintaining a light coat of vegetable oil on interior surfaces will aid
In the protection of your grill. Exterior surfaces of the grill may need occasional touch up. We recommend the
Use of commercially available black high temperature spray paint. NEVER PAINT THE INTERIOR OF THE
UNIT!

GRILLING

Charcoal is recommended, however wood or a combination of both may be used as the fuel source for grilling,
With the fuel source placed and ignited on the ash pan. Do not build too large of a fire. We recommend starting
a fire with no more than 2 pounds of charcoal (approximately 30 briquets) and adding more as needed during
cooking. After allowing the fire to burn down, place the cooking grill in the unit. Failure to read and follow
instructions for lighting charcoal may result in serious personal injury and or property damage.

GRILL MAINTENANCE

Frequency of clean up is determined by how often the grill is used. Make sure coals are completely
extinguished before cleaning inside of unit. Thoroughly rinse with water and allow to air dry before using again.
Wipe out the interior of unit with cloth or paper towel.

When finished cooking, and the unit has adequately cooled, clean out all remaining ashes. Ashes collect moisture, which can lead to
premature rusting and decay. Periodically coating the interior surfaces with vegetable oil will aid in the protection of your unit. Also,
occasional touch up of the exterior paint will be required. Black, high-temperature spray paint is recommended. Never paint the interior
of the unit.

Cooking Surface: If a bristle brush is used to clean any of the grill cooking surfaces, ensure no loose bristles remain on cooking
surfaces prior to grilling. It is not recommended to clean cooking surfaces while grill is hot.

WARNING

Always open lid BEFORE opening the ash door to
check fire or fuel.

Always open the ash door slowly. Never attempt to
look inside the grill while opening the ash door when
the grill is in use.

Failure to follow these instructions could result in
injury.

Unburned gas can accumulate and cause a flash fire
if the lid is not opened first.

 Most surfaces on this unit are hot when in use.

Use extreme caution. Keep others away from
unit. Always wear protective clothing to prevent

injury.

 Keep children and pets away.

 Do not move this unit during operation.

 Never substitute gasoline, kerosene or alcohol

for charcoal starter. In some states, the use of
charcoal starter is prohibited by law. In this

case, paraffin-based starter cubes can be
substituted for charcoal starter. Never use
charcoal starter fluid with an electric starter.

WARNING

3

COOKING TIPS

Building Your Fire

1.) Stack charcoal briquettes or wood into a pyramid-shaped pile on top of the charcoal grate
or ash pan. We recommend using 2 pounds (approximately 30 briquettes) to start your fire,
adding more as needed.

2.) If using lighter fluid, saturate the charcoal briquettes with lighter fluid and let it soak in for
approximately 5 minutes. If using a chimney starter, electric starter, or other type of fire
starter, light your fire according to the manufacturer's instructions.

3.) After allowing the lighter fluid to properly soak in, light the pile of briquettes in several
locations to ensure an even burn. Always light the fire with the grill lid open.

Leave lid open until briquettes are fully lit. Failure to do this could trap fumes from charcoal

lighter fluid in grill and may result in a flash fire when lid is opened.

4.) Never add charcoal lighter fluid to hot or warm coals as flashbacks may occur causing
injury.

5.) You are ready to begin cooking when the pile of briquettes ashes over and produces a red

glow (approximately 12 – 15 minutes).

6.) Depending on your cooking method, either leave the briquettes in a pile or spread evenly

across the charcoal grate using a long-handled poker.

*Always use caution when handling hot coals to prevent injury.

Know When Your Fire is Ready

Successful charcoal grilling depends on a good fire. The general rule for knowing when your coals
are ready for grilling is to make sure that 80 percent or more of the coals are ashy gray. If you
have less than that, the coals are not ready, and if all of them are glowing red hot, the fire is
probably too hot. Here are a few steps you can take to adjust the temperature of your fire:

- If it is too hot, spread the coals out a bit more, which makes the fire less intense.

- Raise or lower the adjustable charcoal grate.

- Partially close the vents in the grill, which reduces the amount of oxygen that feeds the fire.

- Use the indirect grilling method, with coals to either side of a drip pan and the food over the

pan rather than directly over the coals.

- In the event of a severe flare-up, spray the flames with water from a squirt bottle. Be

careful, spraying with water tends to blow ashes around and make a mess.

- Add briquettes 2 or 3 at a time to increase the burn time. Allow 10 minutes for coals to ash

over before adding more.

THE HEAT OF THE COALS

seconds you can
hold the palm of

your hand 4 inches

above the coals temperature range (Fº) visual cues

HOT COALS 2 400 to 450 barely covered with

gray ash; deep red glow

MODERATELY HOT

TO HOT COALS

MODERATELY HOT COALS 4 325 to 375 significant coating of

MODERATELY COOL COALS 5 300 to 325 thick coating of gray

4

3

375 to 450 thin coating of gray

ash; deep red glow

gray ash; red glow

ash; dull red glow

Direct and Indirect Grilling

Direct Grilling - For most grilling, the ignited coals are spread in a single layer under the food. This
is called direct grilling and is appropriate for relatively quick-cooking items such as hamburgers,
steaks and most seafood. The single layer of coals emits even, steady heat, whether the grill lid is
open or closed, and represents the way most people grill. For more control, pile some of the coals
on one side of the grill where they will emit intense heat. You can move the food around on the grill,
setting it over the very hot coals when you want to sear it or when a thick piece needs to cook a
little more quickly. You can also use the adjustable charcoal grate and dampers to control the
temperature in your grill.

Indirect Grilling - For items that take longer to cook, you will want to use indirect grilling. This
method is for long, slow cooking in a covered grill. For indirect cooking, the coals are piled two or
three coals deep on one side of the grill, or divided and piled on two sides. This leaves an empty
space next to the coals or between them. Food cooked over indirect heat is often started over
direct heat and then moved to the cooler (empty) part of the grill for even, slow cooking. To make
the heat as even as possible, construct two piles of coals. It is common to place a metal drip pan in
the empty space beside or between the coals, which is filled with water, wine, beer, broth, or a
combination. Place the food directly over the drip pan. This injects a little extra moisture into the
cooking environment and also catches dripping juices, which makes clean-up a little easier and
reduces the possibility of flare-ups. (Remember to keep a spray bottle filled with water on hand to
extinguish any flare-ups.) Once you get used to the indirect method, you may prefer to use it for
more grilling tasks. Although it may take a little longer, it is an excellent cooking method and a sure
way to prevent the food from burning and to promote even cooking.

Grilling with Wood Chips/Wood Chunks

For a more robust smoke flavor while using charcoal briquettes or lump charcoal, try adding wood
chips or several wood chunks to the fire. Wood chunks are available in a variety of natural flavors,
and can be used alone or in addition to charcoal. As a general rule, any hardwood that bears a fruit
or nut is suitable for cooking. However, different woods have very different tastes. Experiment with
different woods to determine your personal favorite, and always use well-seasoned wood. Green or
fresh-cut wood can turn food black, and tastes bitter.

Our Recommendations:

Chicken - Alder, Apple, Hickory, Mesquite, Sassafras, Grapevines
Beef - Hickory, Mesquite, Oak, Grapevines
Pork - Fruitwoods, Hickory, Oak, Sassafras
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite, Sassafras, Grapevines
Vegetables – Mesquite

Beef, Pork, Veal, Lamb......................................160°F

Turkey, Chicken.................................................165°F

Medium Rare.......................................................145°F

Medium................................................................160°F

Well Done............................................................170°F

Chicken & Turkey, whole.....................................165°F

Poultry Parts.......................................................165°F

Duck & Goose....................................................165°F

Medium Rare......................................................145

Medium..............................................................160°F

Well Done..........................................................170°F

USDA Recommended

Internal Cooking Temperatures

Ground Meat

Fresh Beef, Veal, Lamb

(let stand 3 minutes before cutting)

Poultry

Fresh Pork

°F

(let stand 3 minutes before cutting)

5