Setting up the Best Charcoal Grill is easy
One of the great things about the Lunchbox, the best Charcoal Rotisserie Grill ever, is how easy it is to setup. You get everything you need, except charcoal and matches, when you receive your Grill. Let’s run through the basic steps. I’m going to assume you’ve taken it out of the box and everything is unwrapped.
Lift the grill up and extend the flip-down legs so the grill is sitting up off the table or ground. This will help prevent scorching or heat damage if you leave it on a non-fireproof surface. The grill body will generate a lot of heat, so if you set it on a picnic table, it would be best to put a piece of metal or ceramic tiles underneath to prevent burning your table up! Place the stainless steel drip pan on the bottom of the inside of the grill. If you’re going to use the rotisserie, attach the loading arms on the front of the grill, with the bent parts facing each other.
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Now it’s time to put the charcoal in. Lift the slotted basket up with the handy locking lever on the side of the grill. Once it’s locked in, put some newspaper at the bottom of the basket, then load your charcoal on top. If you use self-lighting charcoal, or you probably won’t need this step. The more charcoal you put in, the hotter the fire and longer it will last. For example, for hamburgers, hot dogs or a steak on the grill, a half-filled basket will probably do the trick. If you’re going to use the rotisserie for some slow, indirect heat cooking, you should fill it up. Light the paper or the coals directly if there’s lighter fluid involved. It will take about 20-25 minutes for the coals to get gray. Open the vents on the back and top of the grill to get more airflow after closing the hood.
Check the internal temperature in the grill by the thermometer on the hood. You’re going to want it around 400* whether you’re grilling or using the rotisserie. If your plan is to grill, open the lid, flip the charcoal basket down flat by unlocking the side lever, then move the briquettes around with a stick or spatula so they will provide even heat.
Spray some non-stick coating on the stainless steel grill so your food doesn’t cling to the grates. Then place it on your grill. Allow the grates to heat up before placing your food on them so they will give your meat nice sear marks when you lay it down. Close the lid and let the oven-like qualities of the Lunchbox Charcoal Grill go to work. From this point, you can just keep checking on your food, flipping it as needed, and you should have a good 30-45 minutes of cooking time with a half-filled charcoal basket.
If you’re using the rotisserie, remember to fill the charcoal basket. If prime rib is your choice, season it liberally with salt, garlic, and whatever you want to use. Take the pan the meat is in, and place it in front of the grill. Grab the rotisserie spit and carefully skewer the rib all the way through (watch your hand on the other end!) and place the cap on the ends of the skewers. Left the whole thing onto the loading arms. Cut a 3′ piece of twine that was included in your purchase, and wrap it securely around the prime rib, finishing with a knot. This will keep the rib round and tightly attached to the skewer. The skewer cap has a small square protrusion that will fit in the rotisserie motor directly. Lift the motor and secure it to the skewer spit, sliding the motor onto the square piece of metal.
Lift the unit off the arms and place the whole thing, with the motor on the right side, into the grill. The charcoal basket should be up, and the grate should be off. Be careful not to burn yourself because the metal on the grill will be hot. Once the skewer is securely placed on the grill, turn the rotisserie motor on (make sure it’s plugged in first), and close the lid. Then just go grab a cool drink, and about an hour and half later (for a 8-10 lb. roast), lift the lid and be greeted by the vision of the most beautifully cooked, juiciest prime rib you’ve ever experienced. Check the temperature with a meat thermometor (turn the rotisserie off first). It should be about 120-125*.
Using hotpads or gloves, carefully lift the whole skewer off, with the motor still attached, and place it on the loading arms. Remove the motor, put it out of the way. Using hand protection, tip the skewer so that you can remove the cap. The roast should slide off easily into your meat pan, but have a barbecue fork handy just in case. Cover the roast with foil, and let it sit for at least 10 minutes so the juices stay in the meat, and it finishes cooking. Time to go grab a beer or a nice red wine.
After the meat has rested, snip off the twine and start cutting thick, juicy slices of the most fantastic barbecued prime rib you’ve ever tasted!