•
Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
•
Use a meat thermometer to determine the internal temperature of your foods. This helps in preventing your meat
from over cooking and dryingout.
•
Even in hot weather it is still better to cook with the lid of your grill down.
•
You can keep foods hot by wrapping them in foil, and placing them in an insulated cooler. Stuff crumpled up
newspaper around the foil and this will keep food hot for 3 to 4 hours.
GRILL TEMPERATURE RANGES
Temperature readouts on the control board may not exactly match the thermometer. All temperatures 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.
•
MEDIUM TEMPERATURE (135-180°C /275-356°F)
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
slottedopenings.Great rangefor cooking anything wrapped inbacon, or whereyou want versatilitywith control.
12
•
HIGH TEMPERATUR
E (205-260°C / 401-500°F)
This range is best used
to sear and grill at a high heat. Use in tandem w
ith the flame broiler (slide plate) for indirect
or
direct flame cooking. W
ith the
flame broiler open
, direct flame is used to create those “blue” steaks, as well as flame-
kissedvegetables,garlic
toastors’mores!Whentheflamebroilerisclosed,theaircirculatesaroun
dthebarrel,resulting
in convectio
n heat. High temperatur
e is also used to preheat
your grill, burn-off the c
ooking grids, and to ach
ieve high heat
in extreme
cold weathercondition
s.
•
LOW TEMPERATURE (80-125°C / 176-257°F)
Thisrange isused to slowroast, increasesmokyflavor,and tokeep foods warm.Infusemore smokeflavor andkeep your
meats juicy by cooking longer at a lower temperature (also known as
low and slow
). Highly recommended for the big turkey
at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a
variation on true barbe
cuing and is truly the m
ain advantage of grillin
g on a wood pellet grill.
Hot smokin
g
,
another nam
e for
low and slow
cooking, is g
enerally done between
80-125
°C
/ 176-257
°F
. H
ot smoking works best
when
longer cooking time is required, su
ch as large cuts of meats, fish, or poultry.
TIP: To inten
sify that savory flavor, switch to SMOKE (low
) temperature range immediately after putti
ng your food
on the grill. This allows the smoke
to penetrate the meats.
The key is to
experiment with the leng
th of time you allow for s
moking, before the meal
is finished cooking. Some
outdoor chefs
prefertosmokeat
the end of a cook,allow
ingthe foodtokeepwar
muntilready toserve.P
racticemakesperfect!
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