CHARCOAL SERIES
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<strong>CHARCOAL</strong> PROFESSIONAL<br />
PRO605CSS<br />
Space saving, stainless<br />
steel LIFT EASE <br />
roll top lid<br />
features the ACCU-PROBE <br />
temperature gauge<br />
4<br />
Integrated<br />
tool hooks<br />
Two charcoal<br />
dividers<br />
Air vents control the rate<br />
of burn for your choice of<br />
high intensity heat, slow<br />
roasting or smoking<br />
Chrome<br />
plated handles<br />
Air Vents Adjustable Charcoal Bed Charcoal Access Door Rear Charcoal<br />
Rotisserie Burner<br />
Cooking Area: 850 in 2<br />
Exclusive<br />
rear charcoal<br />
rotisserie burner<br />
Easy front loading charcoal<br />
access door for refueling<br />
and easy cleaning<br />
Solid stainless<br />
steel construction<br />
Adjustable charcoal<br />
bed for multi level<br />
heat control<br />
OVEN-LIKE PERFORMANCE<br />
Napoleon’s LIFT EASE <br />
roll top lid tucks neatly back giving you more space on your patio or<br />
deck. The tightly sealed lid will not be compromised by prevailing winds. Maximum heat is<br />
retained in the streamlined, double-walled lid for oven-like performance.<br />
CEDAR<br />
PLANKED<br />
SALMON<br />
WITH SCALLOP<br />
CRUST<br />
• 4 Atlantic Salmon fi llets (10-12 oz),<br />
pin-bones and skin removed<br />
• ¼ cup (60 mL) Country Herb Spice<br />
Crust<br />
• 1 large red onion, fi nely diced<br />
• ½ cup (125 mL) thinly sliced green onion<br />
• ¼ cup (60 mL) chopped fresh dill<br />
• 3 cloves garlic, minced<br />
• ¼ cup (60 mL) Fire Roasted Garlic Sauce<br />
• 1 tbsp. (15 mL) Country Herb Spice about<br />
8-10 pieces fresh scallops (1 lb. / 454 g.)<br />
• to taste, coarsely ground black pepper<br />
• 1 lemon, cut into wedges<br />
• 1 - 12” Napoleon ®<br />
Cedar Plank soaked in water for<br />
one hour minimum
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