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Outdoor Grilling

How to Use the Sportsman’s Pro Cast Iron Grill

By: Lodge Cast Iron / February 1, 2022

With a streamlined design consisting of only four parts, the charcoal Sportsman’s Pro Cast Iron Grill offers hassle-free assembly to let you get the grilling going in no time. Just like all our cast iron cookware, Lodge seasoned this grill in our foundry, making it easy to care for and ready to use. 

Sportsman's Pro Grill
Let's get ready to grill!

Start by placing the cast iron grill on a durable, nonflammable surface, and use the two enclosed bolts to attach the grill bowl to the base using a flathead screwdriver and an adjustable crescent wrench to keep the nuts in place. The Sportsman’s Pro was thoughtfully enhanced with a removable grill grate that makes loading charcoal convenient, as well as dual air vents and an ash drawer that enable you to regulate airflow and control the heat as you cook.

Slide the ash drawer onto the runners inside the grill base, and wearing cooking gloves to protect your hands, use a chimney starter to light the charcoal.

How to Use the Chimney Starter, Pro Tip: Fill the chimney starter with coals, and place it inside the grill bowl of the Sportsman’s Pro. It will contain any ash, protect surfaces, and preheat the grill. Then pour the lit charcoal into the grill bowl once the charcoal has begun to gray over (this should take approximately 10 minutes). 

If you’re lighting coals directly in your Sportsman’s Pro, adjust the ash drawer to the open position. This will allow maximum airflow to help the coals ignite more evenly. 

Sportsman's Pro Grill, Draft

How to Adjust the Draft, Pro Tip: When it comes to adjusting the draft, remember that the more oxygen that enters, the hotter the fire will be. Leave the air vents wide open when cooking quick-sear foods like thinner steaks, pork chops, and hearty fish that require high heat above 450° F. For burgers, brats, veggies, and thicker cuts of meat, leave the vents halfway open to achieve a medium-high heat of  375° F to 425° F. Keep the vents mostly closed at temperatures between 300° F and 375° F for toasting bread and lowering the heat on thicker cuts of meat to achieve the desired internal doneness.

For more information about  assembling your grill, check out:
“8 Steps to Get You Started Using the Sportsman’s Pro Cast Iron Grill”

More about the Sportsman's Pro Grill

Contributed By: Lodge Cast Iron

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