Thermos 463322012, Product Manual

6    

Cooking on your new grill is a hands-on experience, and it is 
recommended to remain outside with your grill while cooking.  
Grilling can be affected by many external conditions.  In cold 
weather, you will need more heat to reach an ideal cooking 
temperature, and grilling may take longer.  The meat's internal 
temperature and thickness can also affect cooking times.  Cold 
and thicker meats will take longer to cook. 

Internal Meat Temperatures

Meat cooked on a grill often browns very fast on the outside.  
Therefore, use a meat thermometer to ensure it has reached 
safe internal temperatures.

Please refer to the USDA for complete, up-to-date information.  
Our internal temperature chart is based on USDA standards for 
meat doneness.  Check it out at 

Sauces

Sauces containing sugars and fats can cause flare-ups, and your 
food may burn.  In general, apply these sauces during the final 
10 minutes of cooking.  Keep in mind, use of excessive sauces 
or glazes will also require extra cleaning afterwards.

Marinades and Rubs

To enhance the flavor of grilled foods, a liquid marinade or dry 
rub can be used prior to cooking.  Meat can be either soaked or 
injected with liquid marinade up to 24 hours prior to grilling.  Dry 
rubs can be applied directly to the meat immediately before 
grilling.

www.isitdoneyet.gov

GRILLING GUIDE – Tips & Tricks 

Wood Chips

For extra smoke flavor when grilling, try adding wood chips.  
Soak the chips in water for approximately 30 minutes before 
adding to a smoke box or pan.  Place smoke box or pan on top of 
the cooking grate above the flame.  Turn grill on high until the 
wood starts to smoke.  Reduce heat to desired temperature for 
cooking, and place food on cooking grate as desired.  Close lid to 
retain more smoke.  Hardwood varieties that work particularly 
well with grilled foods include Alder, Apple, Cherry, Grapevines, 
Hickory, Mesquite, Oak, Rosemary and Sassafras.

Skewers

Metal skewers should be flat, with long handles.  Round skewers 
allow food to roll when turned, so it may not cook as evenly.  Use 
metal skewers when cooking meat kabobs.  Wooden skewers 
should be soaked in water for an hour before use, and are best 
used for quick cooking foods such as vegetables and fruits.

Utensils

Use tongs or a spatula to handle the food instead of a fork, and 
don't turn the food too
often.  Piercing the food
with a fork will release
juices that you want in
the meat, and may
cause flare-ups.

USDA Recommended Safe  Minimum 

Internal Temperatures

145° F

Fish

(with a 3 minute rest time)

145° F

Beef, Veal, Lamb, and Pork  - Ground

160° F

Egg Dishes

160° F

Turkey, Chicken & Duck-

Whole, Pieces & Ground

165° F

Beef, Veal, Lamb, Steak, Roasts, & Whole Pork