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Napoleon PRO22K-LEG-2 Manual

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EN
www.napoleongrills.com
N415-0444W JAN 12.18
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 cook-
ing 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 even-
ly. 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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