Char-Broil 300 SERIES 11301678 User Manual

seconds you can 
hold the palm of 

your hand 4 inches 

above the coals

temperature range (Fº)

visual cues

2

400 to 450

barely covered with 

gray ash; deep red glow

375 to 450

thin coating of gray

ash; deep red glow 

4

325 to 375

significant coating of 

gray ash; red glow

MODERATELY COOL COALS 5

300 to 325

thick coating of gray 

ash; dull red glow

3

Building Your Fire
1.)

Stack charcoal briquettes or wood into a pyramid-shaped pile on top of the charcoal grate. 

We recommend using 1 pound (approximately 15 briquettes) to start your fire, adding more 
as needed.

2.)

If using lighter fluid, saturate the charcoal briquettes with lighter fluid and let it soak in for 

approximately 5 minutes. If using a chimney starter, electric starter, or other type of fire 
starter, light your fire according to the manufacturer's instructions.

3.)

After allowing the lighter fluid to properly soak in, light the pile of briquettes in several 

locations to ensure an even burn.

Leave lid open until briquettes are fully lit. Failure to do this could trap fumes from charcoal 

lighter fluid in grill and may result in a flash fire when lid is opened.

4.)

Never add charcoal lighter fluid to hot or warm coals as flashbacks may occur causing 

injury.

5.)

You are ready to begin cooking when the pile of briquettes ashes over and produces a red 

glow (approximately 12 – 15 minutes). 

6.)

Depending on your cooking method, either leave the briquettes in a pile or spread evenly 

across the charcoal grate using a long-handled poker.

Know When Your Fire is Ready
Successful charcoal grilling depends on a good fire. The general rule for knowing when your coals 
are ready for grilling is to make sure that 80 percent or more of the coals are ashy gray. If you 
have less than that, the coals are not ready, and if all of them are glowing red hot, the fire is 
probably too hot. Here are a few steps you can take to adjust the temperature of your fire:
-

If it is too hot, spread the coals out a bit more, which makes the fire less intense.

-

Raise or lower the adjustable charcoal grate.

-

Partially close the vents in the grill, which reduces the amount of oxygen that feeds the fire.

-

Use the indirect grilling method, with coals to either side of a drip pan and the food over the 

pan rather than directly over the coals.

-

In the event of a severe flare-up, spray the flames with water from a squirt bottle. Be 

careful, spraying with water tends to blow ashes around and make a mess. 

-

Add briquettes 2 or 3 at a time to increase the burn time. Allow 10 minutes for coals to ash 

over before adding more. 

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