Napoleon NK22CK-L Manuel D'assemblage, D'utilisation Et D'entretien page 6

6
Charcoal Cooking Guide
EN
Charcoal is the traditional way of cooking that we are all familiar with. The glowing briquettes emit infra-
red energy to the food being cooked, with very little drying effect. 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
bottom line is that Napoleon's charcoal grill produces searing heat for juicier, tastier steaks, hamburgers
and other meats. For cooking times and tips refer to the Charcoal Grilling Chart.
The following grilling chart is meant to be a guideline only. Cooking times are affected by such factors as
altitude, outside temperature, wind, and desired doneness, which will be reflected in your cooking time.
Use a meat thermometer to ensure foods are adequately cooked.
Charcoal Grilling Chart
1 in. (2.54cm)
Hamburger
1/2 in (1.27cm)
Chicken pieces
Pork chops
Lamb chops
www.napoleongrills.com
Food Direct/Indirect
Heat
Steak Direct heat
thick
Direct heat
thick
Direct heat approx
2 min. per side.
Indirect heat for
the remaining 18-
20 min.
Direct heat
Spare ribs Direct heat for 5
min.
Indirect heat to
finish
Direct heat
Hot dogs Direct heat
Cooking Time
6-8 min.– Medium When selecting meat for grilling,
ask for marbled fat distribution.
The fat acts as a natural tenderizer
while cooking and keeps it moist
and juicy.
6-8 min.– Medium Preparing hamburgers to order
is made easier by varying the
thickness of your patties. To add
an exotic taste to your meat, try
adding hickory-flavored woodchips
to the charcoal.
20-25 min. The joint connecting the thigh
and the leg from the skinless side
should be sliced 3/4 of the way
though for the meat to lay flatter
on the grill. This helps it to cook
faster and more evenly. To add a
trademark taste to your cooking,
try adding mesquite-flavored
woodchips to the charcoal.
10-15 min. Trim off the excess fat before
grilling. Choose thicker chops for
more tender results.
1.5-2 hrs. Choose ribs that are lean and
turning often meaty. Grill until meat easily pulls
away from the bone.
25-30 min. Trim off the excess fat before
grilling. Choose extra thick chops
for more tender results.
4-6 min. Select the larger size wieners. Slit
the skin lengthwise before grilling.
Helpful Suggestions