GRIll
TEMPERAIURE
RAI{GES
Temperature
readouts
on the
control
board
may
not exactly
match the thermometer.
All temperatutes listed below
are approximate
and
are affected
by
the
following
factors: outside
ambient temperature, the amount
and direction
of
wind, the
quality
of
pellet
fuel being
used,
the lid being
opened, and
the
quantity
of food being cooked.
.
HIGH TEMPERATURE
(205-260"C
/
4OI-ilOO"F)
This
range is best
used to sear
and
grill
at
a high
heat. Use
in
tandem
with the flame broiler
(slide
plate)
for indirect or
direct
flame cooking.
With the
flane
broiler
ope4
direct
flame is used to create those
"blue"
steaks, as
well as flame-
kised
vegetables,
garlic
toast
or s'mores!
When the
flane broiler
is dosed, the air circulates around the barrel,
resulting
in convection
heat.
High temperature
is also used
to
preheat
your grill,
burn-0ff
the
cooking
grids,
and to achieve
high heat
n
in extreme
cold weather
conditions.
.
MEDIUM
TEMPERATURE
(135-I8O"C
/
275-356"F)
I
this
range is best
for baking,
roasting,
and
finishing off
that slow smoked creation. Cooking at
these temperatures
will
greatly
reduce
the chances of
a
grease
flare-up. Ensure
that the flame broiler
slider in the
closed
position,
covering
the
slotted
openings.
Great range
for cooking
anything
wrapped
in bacon, or where
you
want
versatility with control.
,
LOW
TEMPERATI]RE
(80-/,25"C
/
176-257'F)
This range
is used to slow
roast,
increase
smoky flavol
and to
keep
foods
warm. lnfuse more
smoke
flavor and
keep
your
'
meats
juicy
by
cooking
longer at
a lower
temperature
(also
known
as
low and slor). Recommended for the big
turkey at
Thanksgiving,
juicy
ham at Easter,
or
the huge holiday
feast.
Smoking
is a variation on
true barbecuing
and is truly
the main advantage of
grilling
on a wood
pellet
grill.
Hot smoking,
another
name
for low and
slow
cooking,
is
generally
done between 80-125"C 1176-257"F.
Hot smoking works best
when
longer
cooking
time is
required, such
as
large cuts of
meats, fish, or
poultry.
TIP: To intensify
that
savory flavor,
switch
to SMOKE
(low)temperature
range immediately after
putting your
food
on
the
grill.
This allows
the smoke
to
penetrate
the
meats.
The key
is
to
experiment
with the
length
of time
you
allow
for smoking, before the
meal is finished
cooking.
Some outdoor chefs
prefer
to smoke
at the end of
a cook,
allowing
the
food to keep
warm
until ready to serve,
Practice
makes
perfect!
U1{DERSTAIIDIl{G
THE
PROBE
Located inside
the
main
barrel
is the
temperature
probe.
lt is a
small, vertical
piece
of
stainless steel. The temperature
probe
measures
the internal
temperature
of the
unit.
When the temperature
is adjusted on the Control Board, the temperature
probe
will read the
actual
temperature
inside the
unit and
adjust to
the desired temperature.
IMPORTANT:
The temperature
of
your
unit is highly affected on
ambient outdoor weathef
quality
of
pellets
used,
flavor of
pellets,
and
the
quantity
of
food
being
cooked.
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