Napoleon NK22CKL1 Folleto

Safely and instantly read the internal temperature of your grill with the lid closed. This thermometer 

has a wide temperature measurement range from 0° to 370°C (0° to 700°F) and includes the ideal 

smoking and searing range. 

Hinged Cooking Grids 

Three Height Adjustments

ACCU-PROBE

™

 

Temperature Gauge

Stainless Steel  

Heat Diffuser

Ergonomic Hinged Lid

Weather proof,  

easy locking casters

ACCU-PROBE

™

 temperature 

gauge and rust free air vent 

Heavy gauge black 

porcelain lid and bowl 

Heavy gauge steel 

charcoal grate 

Cast iron hinged 

cooking grids with three 

height adjustments

Stainless steel 

heat diffuser

Removable high 

capacity, heavy 

steel ash catcher

Powder coated cart

Folding stainless steel shelf 

for added storage space

Offset hinged lid for safe operation 

over the entire cooking surface

Cooking Area: 365 in² (2340 cm²) 

Diameter: 22.5 in (57 cm)

  

Using the Napoleon

®

 Marinade Injector, inject the centre 

of each chop with one-quarter cup of the Buffalo injector 
sauce. Rub the chops with Cajun Creole spice, massaging 
seasoning into the meat. Cover and refrigerate until needed.

  

In a small bowl, whisk together remaining Buffalo 
injector sauce and thick Balkan-style honey until combined 
and smooth. Set aside. 

3. 

Preheat grill to medium-high heat.

  

Lightly brush corn, red onion, red pepper, and jalapeño 
pepper with olive oil, and season to taste with Cajun 
Creole spice. Place vegetables onto grill and cook until 
lightly charred and tender, about 4 to 5 minutes. Remove 
vegetables from grill and allow to cool. Remove kernels 
from corn, and finely dice onion, red pepper and jalapeño 
pepper. Place into a medium-sized bowl with one-quarter 
cup olive oil, lime juice and chopped cilantro. Mix well 
and season with salt and coarsely ground black pepper to 
taste. Cover and refrigerate until needed.

  

Place seasoned chops onto grill and sear for 2 to 3 minutes 
on each side. Reduce heat to medium-low and close the 
lid. Slow roast for an additional 10 to 12 minutes, turning 
and basting occasionally with the Buffalo and honey 
mixture, until chops are just cooked through and juices run 
clear. Give chops a final baste and remove from grill. 

   Serve immediately, topped with fire roasted corn salsa and 

extra basting sauce on the side. 

3