LIGHTING INSTRUCTIONS
To retain the natural flavor, we recommend building your fire without lighter fluid. Instead, use a solid fire starter and/or a chimney starter.
With a chimney starter, begin by placing a fire starter inside your grill. Fill the chimney with Jack Daniel’s® Whiskey Barrel Charcoal Briquets, light the fire starter, and place chimney over it. The fire starter will continue to burn igniting the charcoal. Let it burn until the flame comes all the way up the chimney, then carefully dump the coals into the grill.
Without a chimney starter, stack the desired amount of briquets in a pyramid on top of a solid fire starter leaving an edge exposed. Then light the fire starter. The fire starter will burn down igniting the briquets. Let them burn for approximately 15 to 20 minutes with the lid and all vents open. Allow the wood to cook down to a gray tone, then close the vents and lid.
Wait about one minute for flames to subside, then open lid and spread coals evenly. Place food on the grill and close the lid. Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked. Use the grill’s vents to control the temperatures and flames. Vents open, more heat. Vents closed, less heat.
HOW TO USE WITH WOOD CHIPS or CHUNKS
Try adding Jack Daniel’s® Whiskey Barrel Chips
or Chunks
to further enhance the distinctive whiskey smoke flavor of the food.
CHIPS: Once coals are ready to cook over, sprinkle the chips on the hot coals and close the lid. Cooking with the lid closed will enhance the smoke flavor and keep the chips from immediately flaring up. Alternatively, place wood chips in a reusable smoker tray or heavy-duty foil pouch, and place it on the cooking grid directly over the hottest area of the coals. Once it begins to smoke, move them to the side to make room for food.
CHUNKS: Light the charcoal using your preferred method. Several minutes prior to cooking, add 3-5 dry chunks on a standard grill. Add more for large smokers. Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor.
If either chips or chunks flare up, use a spray bottle of water to spritz them once or twice.
