10
GAS GRILLING
READ ALL WARNINGS ON PAGE 1 AND 7 BEFORE PROCEEDING
Before first use and after cleaning, apply a light coat of vegetable oil or
vegetable cooking spray to the interior surface of the dome lid, smoker
body, cooking grills and water pan. This simple process will help reduce
interior rusting. DO NOT apply oil to the base pan or the cooker portion of
the All-In-One.
1. Follow Steps 1, 2, 4, 5, 6 and 7 in “Gas Smoking” section.
2. Place a cooking grill on the base pan. Place the dome lid on the base
pan and preheat grill for 5 minutes on MEDIUM flame. For best results,
the dome lid should be placed on base pan when grilling food.
3. Place food on the cooking grill in a single layer with space between
each piece. Adjust the flame to obtain the desired cooking temperature.
Replace dome lid and allow food to cook.
HEAT/FLAME SETTINGS:
MEDIUM-HIGH FLAME: For preheating and quick searing of meat,
especially steaks cooked rare.
MEDIUM FLAME: For grilling most “flat” cuts of meat, after they have
been seared, such as steaks, chops and hamburgers.
LOW FLAME: For cooking “fatty” cuts of meat that flame up easily.
Thick cuts of meat usually require slow cooking with a low flame.
WARNING: If a flame flare-up occurs while cooking, turn the regulator
control valve to low and cover grill with dome lid to limit
airflow and extinguish the flare-up. If flare-up does not
extinguish, turn the propane tank valve OFF and leave dome
lid on grill. Wait at least 5 minutes, remove dome lid and
relight the cooker.
4. Always use a meat thermometer to ensure food is fully cooked before
removing from grill.
5. After each use, always turn propane tank valve OFF first, then turn the
regulator control valve OFF.
6. Allow grill to cool completely, then follow instructions in the “After-Use
Safety” and “Proper Care & Maintenance” sections of this manual.
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