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OPERATION
OPERATION
OPERATION
OPERATION INSTRUCTIONS
INSTRUCTIONS
INSTRUCTIONS
INSTRUCTIONS
Cooking
Cooking
Cooking
Cooking Methods
Methods
Methods
Methods
You can use your GRILL to cook three different ways – depending on the type of food, and how
you want to prepare it.
GRILLING
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Grilling is cooking directly over the fire, using direct heat. This method is the quickest and
works well for foods that are tender before you cook them – including steaks, beef or pork
tenderloin, burgers, hot dogs, sausages, chicken, seafood, etc. Vegetables are also wonderful
when grilled.
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Grilling uses very high temperatures that are over 325
°
F. When cooking at these temperatures,
it is important to carefully watch your food to keep it from burning. Also, closing the lid to put
out any grease flare-up that may occur when flipping burgers or steaks.
BARBECUING
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Barbecuing is cooking using indirect heat and smoke. This method takes a little longer, but can
be used for nearly any kind of food you want to cook (including those above). As barbecuing
uses lower temperatures and longer cooking times – this method works best for cuts of meat
that need time to tenderize – such as ribs, brisket, pork shoulder, wild game, etc.
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Barbecuing uses temperatures from 225
°
F to 325
°
F. Try to maintain 275
°
F for optimal results.
Use your imagination when barbecuing, as the possibilities are endless!
SLOW SMOKING
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Slow smoking uses much lower temperatures and much longer cooking times. Slow smoking
is actually a way to cure meats rather than cook them. Slow smoking is ideal for turkeys,
chickens, beef briskets, cheese and sausage.
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Slow smoking uses temperatures that range from 140
°
F to 225
°
F. Most slow smoking recipes
call for the use of a saline brine that helps preserve the meat and avoid bacterial
contamination during the cooking process.
Using
Using
Using
Using Charcoal
Charcoal
Charcoal
Charcoal and
and
and
and Wood
Wood
Wood
Wood
CHARCOAL
Your CHARCOAL GRILL is made to burn either charcoal briquettes or natural wood lump
charcoal – both of which have different cooking attributes. Briquettes typically provide
longer burn times than lump charcoal – but lump charcoal burns hotter than briquettes.
Using the charcoal pan access door to add more charcoal makes both briquettes and
lump easy and convenient for extended cooking times.
