It makes better sense to plan for the internal temperature to rise
about 5 degrees after you take it off the grill. Also, resting allows
the juices to redistribute more evenly throughout the meat.
Spray (spritz) the meats you’re cooking regularly. Pork butts and
picnic roasts, steaks, burgers, chops, and ribs will all benefit from
regular, generous “spritzing.”
Be creative! You can cook almost anything on this grill. Try
pizza, bread, marinated vegetables, casseroles, and corn bread,
as well as steaks, roasts, hams, pork chops or tenderloins, wild
game, fish, and poultry. Cook anything outside in this appliance
that you would cook in your kitchen oven.
Keep the lid closed when cooking. The grill cooks with
convection heat, so an open lid only dissipates heat into the
atmosphere. “If you’re lookin’, you’re not cookin’.”
Caution! As with any barbecue, the potential for a grease fire
exists. To reduce this possibility, regularly clean the grease tray
to prevent flammable buildup. An easy way to do this is to line
the tray with aluminum foil, overlapping the left sheet onto the
right one so that grease does not get underneath on its way
down the slope of the tray. You could also put multiple sets of
sheets on the tray and then just peel one off each time you cook.
Also, make sure the grease drain where the grease drains from
the inside of the cavity into the discharge tube is clean and free
of debris.
Smoke flavor: You will get more smoke flavor at low
temperatures than at high ones. If you wish to infuse a piece of
meat with a smoky flavor, cook it at 150-160 for an hour or so
before you turn up the grill to finish it off.
Let meat rest. Beef, pork, poultry, and fish will generally
continue to cook after you remove them from the grill as the hot
outer part of the meat influences the cooler interior. While it
seems possible to eat immediately upon finishing your grilling,
that seldom works out as a practical matter.
37 38
Pellet Grilling Basics
Rookie Help
If you’re new to pellet grilling, what follows will help you to get
started. These guidelines are not immutable by any means.
Times depend on the size of what you’re cooking, the initial
temperature of the food when you put it in, how often you open
the lid, and other variables. ALWAYS COOK MEAT TO A SAFE
INTERNAL TEMPERATURE. RECIPES ARE ONLY
GUIDELINES.
Please check the RECIPES section elsewhere in this manual for
more precise techniques.
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