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$650.00

Cast Iron Sportsman's Grill Pro

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$650.00

Info

SKU:LSPROGINT ,UPC: ,Weight: ,Width: ,Height: ,Depth:

Info

SKU:
LSPROGINT
UPC:
075536383996
Weight:
15.74 KGS
Width:
24.76 (cm)
Height:
19.05 (cm)
Depth:
55.52 (cm)

Description

The original hibachi-style charcoal grill is back and better than ever! The Sportsman’s Pro Cast Iron Grill has been enhanced with new design features that make it even easier to Savor the Outdoors™. The streamlined four-piece design, with a removable ash drawer, makes for hassle-free assembly and cleanup, so you can focus on the fun. Dual air vents let you control the heat evenly as you cook. Crafted in America with iron and oil, Lodge’s naturally seasoned cooking surface is ready to help you make memorable moments. And the enclosed set of Hook & Carry Steel Handles helps you maintain a secure, safe grip when you lift or maneuver the grill into another position.

  • Seasoned with 100% natural vegetable oil
  • Removable grill grate makes adding coals a snap
  • Slide-out ash drawer lets you easily control heat and airflow and remove ashes after cooking
  • Comes with a set of Steel Hook & Carry Handles
  • Made in the USA

 

Enhanced New Features of the Sportsman’s Pro Cast Iron Grill

Formerly consisting of six pieces, the Sportsman’s Pro has a streamlined four-piece design (grill base,  grill bowl, ash drawer, and grill grate), has a larger cooking surface, and is easier to move about with fewer moving parts. All you need to attach the two enclosed bolts to the grill bowl is a flathead screwdriver and an adjustable crescent wrench. Use the two enclosed Hook & Carry Handles to lift the grate to add coals, maneuver the grill, and slide the ash drawer to open or close.

The removable grill grate makes loading charcoal convenient. The slide-out ash drawer provides an easy and safe update to the draft door construction of the Classic Sportsman’s Grill. The drawer glides on rails for smooth removal of ash and easier cleanup. And according to Lodge’s in-house Chef Kris, being able to add coals and remove debris so efficiently ultimately means “you can feed folks faster.”

Dual air vents on each side of the grill create a cross-draft that enables you to regulate airflow and control the heat more evenly as you cook from edge to edge of the grill. 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 such as thinner steaks and pork chops; halfway open for burgers, brats, and thicker cuts of meat; and mostly closed for toasting bread and lowering the heat on thicker cuts of meat to achieve the desired internal doneness.

 

How to Use the Sportsman’s Pro Cast Iron Grill

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. 

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 light the charcoal.

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.

 

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