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Napoleon NK18K-LEG Manual

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EN
www.napoleon.com
N415-0553E MAR 23.20
Charcoal Grilling Chart
Food Direct/Indirect
Heat
Cooking Time Helpful Suggesons
Steak
1 in. (2.54cm)
thick
Direct heat 6-8 min.– Medium When selecng meat for grilling, ask for
marbled fat distribuon. The fat acts as
a natural tenderizer while cooking and
keeps it moist and juicy.
Hamburger
1/2 in (1.27cm)
thick
Direct heat 6-8 min.– Medium Preparing hamburgers to order is made
easier by varying the thickness of
your paes. To add an exoc taste to
your meat, try adding hickory-avored
woodchips to the charcoal.
Chicken pieces Direct heat approx 2
min. per side.
Indirect heat for the
remaining 18-20
min.
20-25 min. The joint connecng the thigh and the
leg from the skinless side should be
sliced 3/4 of the way though for the meat
to lay aer on the grill. This helps it
to cook faster and more evenly. To add
a trademark taste to your cooking, try
adding mesquite-avored woodchips to
the charcoal.
Pork chops Direct heat 10-15 min. Trim o the excess fat before grilling.
Choose thicker chops for more tender
results.
Spare ribs Direct heat for 5
min.
Indirect heat to
nish
1.5-2 hrs.
turning oen
Choose ribs that are lean and meaty. Grill
unl meat easily pulls away from the
bone.
Lamb chops Direct heat 25-30 min. Trim o the excess fat before grilling.
Choose extra thick chops for more tender
results.
Hot dogs Direct heat 4-6 min. Select the larger size wieners. Slit the skin
lengthwise before grilling.
Charcoal Cooking Guide
Charcoal is the tradional way of cooking that we are all familiar with. The glowing briquees emit
infrared energy to the food being cooked, with very lile drying eect. 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 boom line is that Napoleon’s charcoal grill produces searing heat for juicier, taser steaks,
hamburgers and other meats. For cooking mes and ps refer to the Charcoal Grilling Chart.
The following grilling chart is meant to be a guideline only. Cooking mes are aected by such factors as
altude, outside temperature, wind, and desired doneness, which will be reected in your cooking me.
Use a meat thermometer to ensure foods are adequately cooked.
… 6 …


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