Char-Broil 6701289 User Manual

04201101

MODEL 06701289 • PRODUCT GUIDE

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:

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

CAUTION:

Some parts may contain sharp edges – especially as
noted in the manual! Wear protective gloves if
necessary.

DANGER:

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

WARNING:

Be alert to the possibility of serious bodily injury if the
instructions are not followed. Be sure to read and
carefully follow all of the messages.

CAUTION:

Indicates a potentially hazardous situation which, if
avoided, may result in minor or moderate injury.

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 grill online at www.grillregistration.com

06701311 • 29001308 • 09-07-06

WARNING

For safe use of your smoker:

Do not let children play near or operate smoker.

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Keep smoker area clear and free from materials that burn.

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Use smoker only in well-ventilated space. NEVER use in

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enclosed space such as a carport, garage, porch, covered
patio or under a surface that can catch fire.

Use smoker at least 3 ft. from any wall or surface.

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Maintain 10 ft. clearance to objects that can catch fire.

3 ft. (1m) minimum

10 ft. recommended

• Never apply charcoal starter to a lighted fire or hot coals.

Using quick start or self-starting charcoal may result in
damage to the outer paint finish.

WARNING

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. Charcoal can also be lit by using
a chimney style or electric starter. Never use charcoal starter
fluid with an electric starter.

Line charcoal pan with heavy duty aluminum foil. Punch hole in
foil to allow air ventilation.

Punch hole in foil

Aluminum Foil

3 ft. (1m) minimum

10 ft. recommended

Use and Care

Important Safeguards:

When lifting lid off body avoid interference between lid rest

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hardware and cooking grate handle.

Watch water level. Always keep water in water pan (unless

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you wish to brown your food), Food can burn quickly if
water completely evaporates. When using smoker, be very
careful when adding water to hot smoker.

Use cooking mitts at all times as smoker will become very

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hot. Avoid hot surfaces by using handles at all times.

Do not move smoker while unit is hot. Hot water and/or

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burning charcoal may cause serious bodily injury if spilled
from smoker. Use utmost care when adding water or
charcoal to smoker. Clean smoker only after completely
cooled.

Charcoal Pan

Water Pan

CAUTION

Place smoker outdoors on a level, heat proof surface. If surface
(wooden patio, deck or grass) is not heat proof, line the surface
with a protective heat resistant pad of heavy duty aluminum foil.
Do not place smoker on vinyl or Astroturf type materials.

Level Surface

Using Wood Chips Or Chunks

Dried aromatic wood chips or chunks need to be saturated with
water, so that when placed directly on hot charcoal briquets a
smoldering smoke will result. Wood chips or chunks can be
soaked too long; however, 2 hours is adequate. As a rule of
thumb, use wood chunks for smoking 3 or more hours and wood
chips when smoking less than 3 hours. Start with 3 wood
chunks or 1-1/2 cups of wood chips.

Lighting and Setup Instructions

Spray inside lid and body with nonstick vegetable oil based spray.

1. Place 8 to 10 lbs. of charcoal in smoker bottom.

efore each use, inspect the interior lid and body surface areas

B

for loose particle buildup. Clean away any loose or flaking

residue so it will not fall onto food while being cooked.

Mound

Pan must be inserted

inside of

Smoker body!

2. Follow charcoal starter instructions and build a

charcoal fire in grill with body in place.

Smoker body removed

for clarity. Pan must be

inside of Smoker during

this step!

3. Burn fire to white ash stage.

efore cooking, coat cooking grates with oil or with a vegetable

B

oil based spray. Using oven mitts, carefully place lower cooking
grate into smoker. Larger cuts of meat or food that cook for long
periods of time should be placed on the lower cooking grate. If
you are cooking foods with several pieces, such as racks of ribs
or Cornish hens, be sure to allow adequate spacing for even heat
circulation. Using oven mitts, carefully insert upper cooking grate
into smoker. Smaller food items require less cooking time and
should be placed on the upper cooking grate. Cover filled smoker
with smoker lid and leave undisturbed until suggested minimum
cooking time.

ollow Lighting and Setup instructions. It is important to wait until

F

the fire is at the “White Ash Stage” to keep the temperature from
lowering.

smoker is working properly when internal temperature is

A

between 170 and 250 degrees or in “ideal” range on built in
thermometer. Increased internal temperatures can be achieved if
your smoker is placed away from strong breezes. If, after a
minimum of 45 minutes the smoker has not reached “ideal” range,
open the door to allow more air to the fire. Once regulated, close
door and avoid looking inside. This can reduce valuable heat,
smoke and moisture and peeking will prolong cooking time by 15
minutes per peek.

4. If desired, drain pre-soaked wood chips or chunks well

& place into self-made foil pouch.
Carefully place foil pouch with pea sized holes
onto charcoal. Smoke will begin billowing almost
instantly.

Pouch

TIP: For longer lasting smoke, place chips in an open end

aluminum foil “pouch” and punch pea sized holes in top of
pouch.

CAUTION

Do not proceed until white ash stage.
opening door.
a.

fire hazard when door is opened

Buildup of unburned gas inside smoker can create

Exercise caution when

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doneness may require additional water and charcoal. If the
temperature inside the smoker drops below “ideal” range, add
more charcoal through the door with long handled tongs. The
initial amount of hot water added (4 quarts) should last 4-6 hours.
After 4-6 hours, check water level and add more hot water as
necessary.

erformance of the smoker is dependent on ambient temperature

P

and wind conditions. With temperatures below 60°F and winds of
5 miles per hour or more, the smoker can lose a significant
amount of heat and it may not be possible to raise internal
temperature of meat high enough to cook it in a reasonable time.

fter removing food from the smoker, put lid back on and allow

A

smoker to stand at least 24 hours or until all fire is completely
extinguished. Do not attempt removal of charcoal and water pans
until completely cooled down. This can take as long as 48 hours.
Be certain all fire is extinguished before proceeding. Discard foil
lining and any residue from water pan as well as foil lining and
charcoal residue from charcoal pan. Wash the whole smoker with
sudsy water. Reassemble clean smoker, spray the inside body
with nonstick vegetable spray, cover and store.

eats that require more than 4 hours of cooking time to reach

5. Install water pan, add hot water and cooking grates.

Be careful to not spill the hot water.