Charcoal Grill Help

Residue in grill

If you have a sticky, red residue or black residue, similar to cast iron cookware, offset smokers and grills must be seasoned before use. The interior surfaces are pre-seasoned with vegetable oil before they leave the factory. This protective coating can be sticky and red in appearance. Refer to the owner’s manual for instructions on completing the seasoning process before first use. This is either residual charcoal that has settled during cooking or food particles left on the cooking grates from prior use.

Charcoal temperature won't regulate

You can regulate the temperature by adjusting the grill dampers. If you’re not able to achieve the temperature you need, check for any gaps in the damper. If the damper is bent or warped, it will not create an efficient seal, and you’ll need to buy a new grill damper. Each charcoal grill has a unique configuration, so make sure to check your manual.
Intake Damper
The intake damper is in the firebox, near the coals or wood. The intake grill damper brings oxygen to the fire. When starting up the grill, leave the damper open so oxygen can get to the flame and feed the fire--if you close the damper, oxygen can’t get to the fire and it’ll die off.
The Firebox Damper
This is the main temperature control in the grill. For hotter temperatures, keep the damper open. Partially close the damper to starve the fire of oxygen and cool off the grill--open the vent back if you notice the temperature drops too low.
Exhaust Damper
The exhaust damper is in the grill lid. The exhaust grill damper allows heat and smoke to escape the firebox. By opening the vent, you release the excess smoke and create low pressure inside the grill. The low pressure pulls oxygen into the intake vent on the side of the firebox.
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