LIGHTING INSTRUCTIONS
To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a solid fire starter and/or a chimney starter.
With a chimney starter, begin by placing a fire starter inside your grill. Fill the chimney with Lump Charcoal, light the fire starter, and place chimney over it. The fire starter will continue to burn igniting the charcoal. Let it burn until the flame comes all the way up the chimney, then carefully dump the coals into the grill.
Without a chimney starter, stack the desired amount of Lump Charcoal in a pyramid on top of a solid fire starter leaving an edge exposed. Then light the fire starter. The fire starter will burn down igniting the coals. Let the coals burn for approximately 15 to 20 minutes with the lid and all vents open. Allow the wood to cook down to a gray tone, then close the vents and lid.
Wait about one minute for flames to subside, then open lid and spread coals evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. Use the grill’s vents to control the temperatures and flames. Vents open, more heat. Vents closed, less heat. Natural wood burns hotter than charcoal briquets, so be careful not to overcook.
HOW TO USE WITH WOOD CHUNKS
We recommend cooking the natural way by using lump charcoal instead of briquets and using a solid fire starter instead of fluid to avoid having any chemicals influence your food. We also suggest you try adding Western wood chunks to enhance the smoke flavor of the food.
Light the charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor.
If chunks flame up, use a spray bottle of water to spritz them once or twice.
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