Char-broil 13201834 User Manual

Vertical Charcoal
Smoker 365

Product Guide

Model 13201834

Tools needed for assembly:

Adjustable Wrench
Philips Screwdriver
(Tools not provided)

IMPORTANT: Fill out the product record information below.

Date Purchased

FOR OUTDOOR USE ONLY

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.

INSTALLER/ASSEMBLER:

Leave this manual with consumer.

CONSUMER:

Keep this manual for future reference.

CAUTION

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

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 1-800-241-7548.
To insure your satisfaction and for follow-up service, register your appliance online at www.charbroil.com/register

42804842 - 07/18/12

TABLE OF CONTENTS

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

Seasoning Your Smoker . . . . . . . . . . . . . . . . . . 3

Operating Your Smoker . . . . . . . . . . . . . . . . . . .3

WARNING

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

Tending Your Smoker While in Use . . . . . . . . . .4

Smoking with Wood Chips/Woods Chunks . . . . 4

Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

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

Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-12

Hardware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Product registration . . . . . . . . . . . . . . . . . . . . . 15

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 a 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.

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Seasoning Your Smoker

Before cooking with your smoker, 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. (Do not apply oil to the charcoal
pan.)

2.) Remove the water pan and water pan support wire.

3.) Build a fire in the charcoal pan using approximately 2 pounds of charcoal. (NEVER USE CHARCOAL THAT HAS
BEEN PRE-TREATED WITH LIGHTER FLUID. Only use standard charcoal or a combination of charcoal and
wood.)

4.) After charcoal has ashed over (approximately 20 minutes) place the water pan and water pan support wire back
into position using gloves. Close both smoker doors and position all dampers approximately one quarter open.

5.) This burn should be sustained for at least two hours.

6.) After burning for at least 2 hours, the temperature should be increased by adding more charcoal and positioning
all dampers halfway open. NEVER ADD CHARCOAL LIGHTER FLUID TO HOT OR WARM COALS AS
FLASHBACKS MAY OCCUR CAUSING INJURY.

7.) Allow for the remaining charcoal to burn off and the unit to cool completely.

8.) You smoker is now ready for use.

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

Operating your Smoker

1.) Remove the water pan and the water pan support wire.

2.) Place approximately 4 - 5 pounds of charcoal into the charcoal pan. (NEVER USE CHARCOAL THAT HAS BEEN
PRE-TREATED WITH LIGHTER FLUID. Only use standard charcoal or a combination of charcoal and wood.)

3.) 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.

4.) After allowing the lighter fluid to properly soak in, light the pile of charcoal in several locations to ensure an even
burn. ALWAYS LIGHT THE FIRE WITH BOTH CHAMBER DOORS IN THE OPEN POSITION! Leave both
chamber doors open until briquettes are fully lit (approximately 20 minutes). Failure to do this could trap fumes
from charcoal lighter fluid inside the chamber and result in a flash fire.

5.) After the charcoal ashes overs and produces a red glow (approximately 20 minutes) place the water pan and
water pan support wire back into position over the charcoal pan using gloves.

6.) Using caution, fill the water pan with water or marinade until the level is approximately 1” below the top rim of the
pan. Do not overfill. Depending on the temperature inside the chamber, this should last approximately 1-2 hours.

7.) Close the bottom chamber door.

8.) Place food on the cooking grates. If cooking multiple food items be sure to leave some room between each item in
order for heat and smoke to circulate evenly inside the chamber.

9.) Close the top chamber door.

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Tending Your Smoker While In Use

It will be necessary to maintain a constant temperature throughout the cooking process. This can be achieved by
adjusting the dampers on each side of the smoker. To increase the temperature, simply open the dampers to allow for
greater air circulation inside the chamber. If the temperature does not increase by adjusting the dampers it will be
necessary to add more charcoal to the charcoal pan.

Adding Charcoal:

1.) Wearing gloves, open the bottom chamber door slowly with your hands, face and body a safe distance away to
prevent injury from possible flare-ups and hot steam. OPENING THE DOOR QUICKLY COULD CAUSE
FLARE-UPS AS OXYGEN SUDDENLY COMES IN CONTACT WITH THE FIRE.

2.) Wearing gloves, and from a safe distance away, add more charcoal to the charcoal pan using long handled
tongs. DO NOT SLIDE THE CHARCOAL PAN SUPPORT WIRE OUT MORE THAN FOUR INCHES. NEVER
ADD CHARCOAL LIGHTER FLUID TO HOT OR WARM COALS AS FLASHBACKS MAY OCCUR CAUSING
INJURY.

3.) Close the bottom chamber door and continue cooking.

Adding Water/Marinade:

1.) Wearing gloves, open the bottom chamber door slowly with your hands, face and body a safe distance away to
prevent injury from possible flare-ups and hot steam. OPENING THE DOOR QUICKLY COULD CAUSE
FLARE-UPS AS OXYGEN SUDDENLY COMES IN CONTACT WITH THE FIRE.

2.) Wearing gloves, and from a safe distance away, add more water or marinade to the water pan until the level is
approximately 1” below the top rim of the pan. Do not overfill. DO NOT SLIDE THE WATER PAN SUPPORT
WIRE OUT MORE THAN FOUR INCHES.

3.) Close the bottom chamber door and continue cooking.

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

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USDA Recommended

Internal Cooking Temperatures

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

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

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

(let stand 3 minutes before cutting)

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

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

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

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

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

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

(let stand 3 minutes before cutting)

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

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

Ground Meat

Fresh Beef, Veal, Lamb

Poultry

Fresh Pork

SMOKER MAINTENANCE

Frequency of cleanup is determined by how much your smoker is used. Make sure coals are completely extinguished
before cleaning inside of smoker. Inside surfaces may be cleaned with a strong solution of detergent and water applied
with a scrub brush. Thoroughly rinse with water and allow to air dry before using again.

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.

HELPFUL HINTS

• If food seems to be getting too smoky or brown before the cooking time is finished, cover it loosely with heavy duty
aluminum foil.

•Remove the ash after each use.

•Covered side dishes can be warmed in smoker chamber.

•To prevent flare-ups, brush meat lightly with oil before grilling.

•Keep a small squirt bottle of water handy for grilling flare-ups.

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