Napoleon PRO22K-LEG Manuel D'utilisation Et D'entretien page 6

6
Charcoal Cooking Guide
EN
Charcoal is the traditional way of cooking that we are all familiar with. The glowing briquettes emit infra-
red energy to the food being cooked, with very little drying effect. Any juices or oils that escape from the
food drip down onto the charcoal and vaporize into smoke giving the food its delicious grilled taste. The
bottom line is that Napoleon's charcoal grill produces searing heat for juicier, tastier steaks, hamburgers
and other meats. For cooking times and tips refer to the Charcoal Grilling Chart.
The following grilling chart is meant to be a guideline only. Cooking times are affected by such factors as
altitude, outside temperature, wind, and desired doneness, which will be reflected in your cooking time.
Use a meat thermometer to ensure foods are adequately cooked.
Charcoal Grilling Chart
Steak
1 in. (2.54cm) thick
Hamburger
1/2 in (1.27cm) thick
Chicken pieces
Pork chops
Spare ribs
Lamb chops
Hot dogs
www.napoleongrills.com
Food Direct/Indirect Heat
Direct heat
Direct heat
Direct heat approx 2 min.
per side.
Indirect heat for the
remaining 18-20 min.
Direct heat
Direct heat for 5 min.
Indirect heat to finish
Direct heat
Direct heat
Cooking Time Helpful Suggestions
6-8 min.– Medium When selecting meat for grilling, ask
for marbled fat distribution. The fat
acts as a natural tenderizer while
cooking and keeps it moist and juicy.
6-8 min.– Medium Preparing hamburgers to order is
made easier by varying the thickness
of your patties. To add an exotic taste
to your meat, try adding hickory-fla-
vored woodchips to the charcoal.
20-25 min. The joint connecting the thigh and
the leg from the skinless side should
be sliced 3/4 of the way though for
the meat to lay flatter on the grill.
This helps it to cook faster and more
evenly. To add a trademark taste to
your cooking, try adding mesquite-
flavored woodchips to the charcoal.
10-15 min. Trim off the excess fat before grilling.
Choose thicker chops for more tender
results.
1.5-2 hrs. Choose ribs that are lean and meaty.
turning often Grill until meat easily pulls away from
the bone.
25-30 min. Trim off the excess fat before grilling.
Choose extra thick chops for more
tender results.
4-6 min. Select the larger size wieners. Slit the
skin lengthwise before grilling.