Char-Broil 463724512 Manual De Propietario

Before cooking with your grill, the following steps should 
be closely followed to both cure the finish and season the 
interior steel. Failure to properly follow these steps may 
damage the finish and/or impart metallic flavors to your 
first foods.

• Brush all interior surfaces including grills and grates 

with vegetable cooking oil.

• Build a small fire on the charcoal grate or pan, being 

sure not to lay coals against the walls.

• Close lid, position dampers at approximately one 

quarter turn open. This burn should be sustained for at 
least two hours. Begin increasing the temperature by 
opening the dampers halfway and adding more 
charcoal. Your grill is now ready for use. 

Rust can appear on the inside of your grill. Maintaining a 
light coat of vegetable oil on the interior surfaces will aid 
in the protection of your grill. Exterior surfaces of the grill 
may need occasional touch up. We recommend the use 
of commercially available black high temperature spray 
paint. NEVER PAINT THE INTERIOR OF THE GRILL!

Please see information regarding Uncoated Cast Iron 
Grates below.
First Time Use:
Before using a cast iron grate or other cast iron cooking 
tool, wash it thoroughly with a mild dishwashing liquid to 
remove the protective wax coating applied for shipping. 
Rinse with hot water and dry completely with a soft cloth 
or paper towel. NEVER ALLOW TO DRAIN DRY OR 
WASH IN A DISHWASHER. Now season the grates to 
prevent rust and sticking.
Seasoning:
A solid vegetable shortening is recommended for the 
initial seasoning. Spread a thin coating of solid vegetable 
shortening over the entire surface, including all corners, 
with a paper towel. Do not use salted fats such as butter 
or margarine.
Preheat grill for 15 minutes; carefully place grates in the 
grill. Allow the grill to heat grates for 1 to 1 ½ hours. Allow 
the fire to burn out on its own, and leave cooking grates 
in grill until they are cool. Your cast iron cooking grates 
are now ready to use.
To Prevent Rusting:
Re-season your grates frequently, particularly when new. 
If rust occurs, it is an indication that the grates have not 
been seasoned enough or the seasoning has been 
burned off. Clean with a heavy brush. Reapply vegetable 
shortening and heat as indicated above to re-season the 
grates.
Maintenance:
Do not do a burn-off after you grill, but rather leave the 
cooking residues on the grates to keep a protective 
coating on the cast iron. Do a burn-off just before you 
grill. The more you use your cast iron grates, the easier 
the maintenance will be.
Store in a dry place. If you store your grates for an 
extended period of time, apply a light coating of vegetable 
shortening, then wipe dry with a paper towel.

 

WARNING

Building Your Fire
1. Stack charcoal briquettes or wood into a pyramid-

shaped pile on top of the charcoal grate. We 
recommend using 2 pound (approximately 30 
briquettes) to start your fire, adding more as needed.

2. If using lighter fluid, a chimney starter, electric starter, 

or other type of fire starter, light your fire according to 
the manufacturer's instructions.

3.  Always light the fire with the grill lid open.
    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. Using caution, arrange the hot coals 
on your charcoal grate based on your desired method of 
cooking.  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  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. 

Frequency of clean up is determined by how often the 
grill is used. Make sure coals are completely extinguished  
before cleaning inside of the unit. Thoroughly rinse with 
water and allow to air dry before using again. Wipe out 
the interior of the unit with a cloth or paper towels.
When finished cooking, and the unit has adequately 
cooled, clean out all remaining ashes. Ashes collect 
moisture, which can lead to premature rusting and decay. 
Periodically coating the interior surfaces with vegetable 
oil will aid in the protection of your unit. Also, occasional 
touch up of the exterior paint will be required. Black, high-
temperature spray paint is recommended. NEVER PAINT 
THE INTERIOR OF THE UNIT.
Cooking Surface: If a bristle brush is used to clean any 
of the grill cooking surfaces, ensure no loose bristles 
remain on cooking surfaces prior to grilling. It is not 
recommended to clean cooking surfaces while grill is hot.

Direct Grilling - For most grilling, the ignited coals are 
spread in a single layer under the food. This is called 
direct grilling and is appropriate for relatively quick-
cooking items such as hamburgers, steaks and most 
seafood. The single layer of coals emits even, steady 
heat, whether the grill lid is open or closed, and 
represents the way most people grill. For more control, 
pile some of the coals on one side of the grill where they 
will emit intense heat. You can move the food around on 
the grill, setting it over the very hot coals when you want 
to sear it or when a thick piece needs to cook a little more 
quickly. You can also use the adjustable charcoal grate 
and dampers to control the temperature in your grill.

Indirect Grilling - For items that take longer to cook, you 
will want to use indirect grilling. This method is for long, 
slow cooking in a covered grill. For indirect cooking, the 
coals are piled two or three coals deep on one side of the 
grill, or divided and piled on two sides. This leaves an 
empty space next to the coals or between them. Food 
cooked over indirect heat is often started over direct heat 
and then moved to the cooler (empty) part of the grill for 
even, slow cooking. To make the heat as even as 
possible, construct two piles of coals. It is common to 
place a metal drip pan in the empty space beside or 
between the coals, which is filled with water, wine, beer, 
broth, or a combination. Place the food directly over the 
drip pan. This injects a little extra moisture into the 
cooking environment and also catches dripping juices, 
which makes clean-up a little easier and reduces the 
possibility of flare-ups. (Remember to keep a spray bottle 
filled with water on hand to extinguish any flare-ups.) 
Once you get used to the indirect method, you may prefer 
to use it for more grilling tasks. Although it may take a 
little longer, it is an excellent cooking method and a sure 
way to prevent the food from burning and to promote 
even cooking.

Grilling with Wood Chips/Wood Chunks
For a more robust smoke flavor while using charcoal 
briquettes or lump charcoal, try adding wood chips or 
several wood chunks to the fire. Wood chunks are 
available in a variety of natural flavors, and can be used 
alone or in addition to charcoal. As a general rule, any 
hardwood that bears a fruit or nut is suitable for cooking. 
However, different woods have very different tastes. 
Experiment with different woods to determine your 
personal favorite, and always use well-seasoned wood. 
Green or fresh-cut wood can turn food black, and tastes 
bitter.

Our Recommendations:
Chicken - Alder, Apple, Hickory, Mesquite
Beef - Hickory, Mesquite, Oak
Pork - Fruitwoods, Hickory, Oak
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite
Vegetables – Mesquite

Beef, Pork, Veal, Lamb..................................160°F
Turkey, Chicken.............................................165°F

Medium Rare...................................................145°F

(let stand 3 minutes before cutting)

Medium............................................................160°F

Well Done.........................................................170°F

Chicken & Turkey, whole..................................165°F
Poultry Parts.....................................................165°F
Duck & Goose..................................................165°F

Medium Rare...................................................145°F

(let stand 3 minutes before cutting)

Medium............................................................160°F
Well Done........................................................170°F

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