For models with 3 burners, place the food on the centre cooking grid and turn off the centre burner, so that only the left or right burners are providing heat. For models with two burners, place the food on the right cooking grid and turn off the right burner, so that only the left burner is providing heat. Use a similar method for models with four burners.
How do I use the Napoleon Smoker Tube?
When using gas grills, it's best to put presoaked wood chips in our smoker tube. Fill the stainless steel tube with wood chips. Submerge in cold water for at least half an hour. Place the smoker tube on the sear plate over the left burner, then light your burner. For 3 burner models you would light the left and right burner and leave the centre burner off. Place your meat in the centre. You are using the indirect cooking method. Smoke the meat for several hours under a closed lid. To achieve maximum flavour, add fresh wood chips several times during the cooking process, in which case you may want to consider having extra smoker tubes on hand.
How do I use the Napoleon Charcoal Tray Insert?
Still want the convenience of gas, but long for that charcoal flavour? No problem! Napoleon's charcoal tray lights easily with your gas burner.
Before you begin to use your charcoal tray you will need to determine how much charcoal you are going to need to complete the meal. Approximately one layer for burgers or steaks and two layers for roasts or chicken. Pour enough charcoal into the tray to make the layers needed. Stack charcoal into a cone shape. Remove one sear plate, light the gas burner directly under the charcoal tray and burn on high until the charcoal is glowing red and then turn off the gas burner. Let coals burn until all coals are white on the surface. With a long handle instrument, spread the coals evenly across the coal grate. Close lid, wait 5 minutes and start cooking.
TIP: Never add lighter fluid to burning coals. Even if there is no flame, the heat will vapourize the lighter fluid and can cause a dangerous flare-up the second the vapour encounters a flame.
How do I use the rotisserie kit that came with my Napoleon grill?
Spit roasting has never been easier with the Napoleon rotisserie kit. Prepare you meat or poultry as desired or follow the Spit Roasting Guide in your Napoleon cookbook.
Place one fork onto the spit rod and secure with the thumbscrew provided. Slide the meat or poultry onto the spit rod, balancing it as evenly as possible. Then secure the next fork onto the meat and tighten the thumbscrew.(Repeat this procedure if you have 4 forks) You may also want to tighten the thumbscrew with pliers, as they often loosen when exposed to heat. An easy way to see if your meat or poultry is balanced is to hang the spit rod over your kitchen sink. The heavy side will spin to the bottom, in which case you would attach your counter balance in the opposite direction of the weighted food. (Example: heavy side down...counter balance up). Next you will add the stop bushing to the left side of the spit rod but do not tighten. Secure the spit rod handle to the spit.
Remove the warming rack and fit the rotisserie motor onto the bracket on the left side of the grill. Slide the spit rod into the square opening in the motor and let the spit rod rest on the knotch out on the other side of the hood. Move the stop bushing to the inside left of the hood and secure tightly into place. Now you are ready to use your Napoleon Rotisserie. Remember to always place a pan under whatever you are rotissing to catch all the drippings. You may even want to add some orange or apple juice, wine, water or even beer to the pan to baste your meat or poultry with during the cooking process. It is always best to start your rear burner on the high position to sear in the juices and then turn down the heat to a more medium heat and close your lid. For cooking times please refer to your Napoleon cookbook, though we recommend the use of a meat thermometer for completely accurate cooking everytime. Happy Rotissing!
How do I clean my Stainless Steel Lid?
It is very common for Stainless Steel to change to a light brownish hew over time from the heat of the grill. However, Napoleon's stainless steel cleaner, part number 10231, is very effective in removing this discoloration. All you have to do is simply apply a small amount to the surface of the lid and rub in the direction of the grain of the stainless steel with a soft, damp cloth. Rinse well immediately and then polish with a dry cloth. This cleaner contains sulphuric acid so we highly recommend wearing safety glasses, gloves and protective clothing when applying this solution.
Regular use of this cleaner keeps your stainless steel gleaming and protects against future damage. Specially formulated to remove clouding, mineral residue caused by weather/environment and discolouration caused by high heat.
How do I clean my Porcelain Lid?
Porcelain enamel will wipe clean in seconds. It will not scorch, burn or discolour in a sustained high-heat environment (with the exception of red: under high heat red will turn a darker red but will come back to original colour once temperatures are back to normal.) Porcelain enamel colours are unaffected by rain, snow, dust, sunlight, heat, oxidizing agents or corrosive fumes. The coating will not peel, blister or delaminate from its metal substrate or underlying porcelain enamel coating. The enamel lid is easy to clean, usually only by using a mild detergent and very little scrubbing effort.
How do I clean the Drip Pan?
Slide the drip pan out for easy cleaning. It should be cleaned frequently (every 4-5 uses) to avoid grease buildup. Grease and excess drippings pass through the drip pan, located under the grill, and accumulate in the disposable grease tray below the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil or sand, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks.
How do I clean the Cast Aluminum Base on my grill?
Cast aluminum is used primarily for it's resistance to rust and it's ability to hold and distribute heat evenly. However, extreme temperatures and weathering may cause oxidation to form. This surface oxidation can be removed by using a mild soap and water solution and wash the grill as you would your car. A light coating of vegetable oil can be applied with a soft rag. This will add luster and offer protection to the outside of the casting. Coat the inside of the grill lightly with vegetable oil when it is new or when it is clean to give it extra protection from food acids. You can even refinish the casting by applying high temperature barbecue paint on the outside of the base. After the paint has thoroughly dried, bake it on by operating the grill for 15 minutes on a medium heat, then wipe on a light coating of vegetable oil.
How do I clean my Burners?
The burner is made from a heavy wall 304 stainless steel but due to extreme heat and the corrosive environment of a grill, surface corrosion will occur. Use a brass wire brush to remove the surface corrosion. Clean any blocked ports with an opened paper clip. Do not enlarge the burner ports. Spiders and insects are attracted to the additive mercapton, (which gives propane and natural gas that rotten egg smell) and though the burners are equipped with insect screens this will not entirely eliminate the spiders or insects from making nests inside the burners or valve orifices. The nest or web will cause the burner to burn with a soft yellow or orange flame or worse a flashback: a fire at the air shutters underneath the control panel. If this occurs you must remove the burners for a thorough cleaning. Please see burner removal instructions for your grill. Once your burners are removed use a flexible venturi brush to snag out any web or nest from inside the burner. Shake any loose debris out of the burner, through the gas inlet. Remove the orifices at the end of the valves and clean any webs from them. Do not enlarge the orifices. Ensure that all burner ports are clear of any debris. Re-install the burner ensuring that the valve enters the venturi end and is securely in place.
Caring for Cast Iron Cooking Grids
Did you know?
- That cooking with cast-iron goes back over 2500 years.
- That cast iron grills offer many exceptional cooking benefits.
- That cast iron grills are a near perfect heat conductor, heating evenly and consistently.
- That it can withstand very high temperatures, which makes it perfect for searing.
- That cured cast iron offers perfect non-stick surface making it ideal for many dishes where using non-stick is a must.
Tip: Cast iron cooking grills must be seasoned to protect the metal from rusting and to provide that non-stick surface. Seasoning cast iron is a process comprising of 3 simple steps:
- Clean the cast iron grill with warm soapy water; rinse thoroughly and dry.
- Apply a layer of fat all over (typically fats high in saturated fats such as Crisco, palm oil, coconut oil or lard);
- Heat up the fat covered grills to a high temperature causing the fat to bond to the iron.
If your cooking grills develop rust spots, scour the rusty areas with steel wool, until all traces of rust are gone then wash, dry and repeat seasoning process.
