Grilling Tips
• If you pre-cook meat or poultry, do so immediately before grilling.
• Refrigerate leftovers within 2 hours of taking food off the grill.
• Use a meat thermometer to be sure food has reached a safe internal temperature.
• Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
• Apply a light coating of cooking oil to the cooking grids before grilling to prevent foods from
sticking.
• Cook similar portion sizes together so that they all cook evenly.
• Use tongs to turn foods on the grill.
• Never pierce foods while cooking on the grill, as this will dry them out.
• Turn foods infrequently. Top chefs say that a good steak should never be turned more than
once.
• Apply sugar-based sauces, such as commercial barbecue sauces, only during the latter stages of
cooking to prevent charring.
• Use a disposable aluminum tray filled with water, fruit juice, wine, or a marinade to add flavor
and moisture to slow-cooked foods like roasts, whole chickens, turkeys, or ducks.
Controlling Flare-ups
Excessive flare-ups resulting from the build-up of grease in the bottom of the grill can overcook the food
and cause a dangerous situation for you and your grill. If this should occur, DO NOT pour water onto the
flames, which can cause the grease to splatter and could result in severe burns or bodily harm. If a
grease fire occurs, close the hood, power off, and unplug the grill until the grease burns out. Use caution
when opening the hood, as sudden flare-ups may occur.
To Minimize Flare-ups
• Trim excess fat from meats before cooking.
• Ensure your grill is on level ground and the grease can drain into the drip tray.
• Clean Heat Shield, Smoke/Grill Grate, and Sear Grate.
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