Lifetime 91025 - Gas Grill Operation; Using Your Grill; Cooking Basics

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Here are a few things you should know before ring up your grill for the rst time.
USING YOUR GRILL
When to Smoke
• Smoking provides a unique avor that can be customized from light and mild to deep and rich according to personal preferences.
• Smoking results in very tender meat by cooking more slowly at lower temperatures.
• Smoking provides the freedom to pair your favorite wood avors with your favorite cuts of meat.
When to Gas Grill
• Gas grilling provides direct heat for traditional texture, forming a avorful and appealing crust.
• Gas grilling is for cooking small cuts of meat directly over hot, dry heat.
• Gas grilling can reach higher temperatures for browning and searing meat.
• Gas grilling is faster than smoking.
COOKING BASICS
Safe Handling: Always handle raw meat seperately from other ingredients. When marinating meat for longer than 30 minutes use the refrigerator. Never put cooked meats back into the
same dish it was marinated in.
Using the Meat Probes:
You can use the meat probes to monitor the internal temperature of your meat. The MP-C (Meat Probe Control) will automatically set the smoker to LO when the SET temperature has been
reached. However, the MP-C Probe will not control the grill when using gas.
Preparing to use the Smoker:
1. Choose the cuts of meat best suited for smoking
2. Choose the wood avor that complements the meat cut you have selected; sometimes a mixed variety
of pellets work best.
3. Pellet management—Be sure you have enough pellets for your cooking time. Smoker will use
approximately 1 lb of pellets per hour for low and slow cooking, and 3 lb of pellets per hour for
hot and fast.
4. Smoking tools to have on-hand:
• Spice Rub: start small, salt and pepper work great.
• Aluminum foil or butcher’s paper
• Two sets of tongs or forks (for raw and cooked meat)
• Spray bottle or baster
• Dry cooler
Planning:
Smoking is cooking to temperature not to time. The weather, types of meat and temperature of the grill can all aect the cooking time. Remember to plan for three time periods for a
successful smoke:
• Prep Time—Triming the meat, seasoning the meat, etc.
• Cook Time—Can depend on outside temperature and its eect on the grill. Lower cooking temperatures for longer periods of time generally allow
for more avorful and tender meat.
• Rest Time—Letting your meat rest before cutting into it will allow the avor and juices to reabsorb deep into the meat. Try resting your meat in a
Lifetime
®
Cooler without ice; you can wrap the meat and add a towel in the cooler to keep it warm and rested.
GAS GRILL OPERATION