22
SMOKE-LESS COOKING GUIDE
AND FOOD SELECTION CHART
PRESET
FOOD
GROUP
FOOD PREPARATION
PLATE AND
POSITION
SUGGESTED GRILLING TIMES
Beef
Steak
(boneless)
Up to 2 inches
(5 cm) thick.
Grill; Closed,
Open or Flat/Full
Smoke-less with
Foot Extension
and adjusted top
cover hinge.
When cooking in the closed smoke-less position,
put the steak(s) on the preheated lower grill plate
and close. Cook for 8 to 10 minutes, depending
on thickness and desired doneness. Rest for
5 minutes before serving.
When cooking in the open or flat/full smoke-less
positions, put the steaks on the preheated grill
plates. Cook for about 6 to 8 minutes per side,
depending on the thickness of the steaks and
desired doneness. Rest for 5 minutes before
serving.
Rare: 125˚F to 130˚F (51°C to 54°C)
Medium Rare: 130˚F to 135˚F (54°C to 57°C)
Medium: 140˚F to 145˚F (60°C to 62°C)
Medium Well: 150˚F to 155˚F (65°C to 68°C)
Well Done: 160˚F+ (71°C)
Hamburgers
Shape meat into
burgers of even
weight and
thickness.
Put the burgers on the preheated lower grill plate.
Grill burgers for about 4 to 8 minutes, depending
on thickness and desired doneness.
If cooking flat or open, cook about 5 to
6 minutes per side.
Pork
Pork Chop
½ – 1 inch
(1.25 - 2.5 cm)
thick.
Grill; Closed,
Open or Flat/Full
Smoke-less with
Foot Extension
and adjusted top
cover hinge
Cook for 10 minutes when grilling in the closed
smoke-less position. 5 to 6 minutes per side
in the open or flat/full smoke-less position.
(Internal temperature should be 145˚F [62°C].)
Bacon
Place in a
single layer.
Grill or Griddle;
Open or Flat/Full
Smoke-less with
Foot Extension
and adjusted top
cover hinge
Approximately 20 to 25 minutes for 1 pound
(454 g) of bacon (if using the flat/full smoke-less
position).
Poultry
Chicken
Breasts
(boneless)
Pound to an even
thickness of no
more than 1 inch
(2.5 cm).
Grill; Closed
Smoke-less with
Foot Extension
Cook for 7 to 9 minutes. (Internal temperature
should be 165˚F (73°C) – juices will run clear
with no signs of pink.)
Chicken
Thighs
(boneless)
Spread to even
thickness.
Cook for 8 to 10 minutes. (Internal temperature
should be 170˚F (76°C) – juices will run clear
with no signs of pink.)
Fish
Fish Fillet
1 – 2 inches
(2.5 - 5 cm) thick.
Grill; Closed,
Open or Flat/Full
Smokeless with
Extension and
adjusted top
cover hinge
Cook for 10 to 18 minutes when grilling in the
closed smoke-less position. 6 to 10 minutes per
side in the open or flat/full smoke-less position.
Fish Steaks
(sword, tuna,
salmon/boned)
No more than
2 inches (5 cm)
thick.
Cook for 10 to 15 minutes when grilling in the
closed smoke-less position. 5 to 10 minutes per
side in the open or flat/full smoke-less position.
Cooking tip: Allow protein to come to room temperature for best results. If using a marinade, drain off
completely before grilling.
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