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• Not all pellets are created equal, always use fresh and dry high quality pellets.
• Always store pellets in a dry area.
• Get to know your grill, keep good cooking notes. This will help with consistency.
• Practice makes perfect.
• Always allow your meat to rest before serving.
• Always keep your cooking area clean to avoid cross contamination.
• Avoid lifting the lid more than necessary.
• Wind can cool your grill temperature.
• Always preheat grill to desired temperature before use.
• Wipe off stainless steel surfaces before preheating; dirt and food stains can
cook into surface.
• Always check pellet hopper for debris and remove excess pellet dust as needed
– a shop-vac is the preferred method.
• Leave at least one inch of clearance between food for even cooks – crowded
foods will take longer to cook.
• Foods cooked on pans or in containers will require more time than foods
cooked directly on grate. This also limits the amount of wood smoked avor.
• Know your food’s internal temp!
• Use long handled tongs and spatulas for turning meats, do not use plastic
utensils.
• Injecting, mopping, and spritzing are great ways to keep meat from drying
out.
• When going low and slow, plan for your meats stall, larger pieces of meat
tend to take longer from 160-180°F. Be patient.
• Never unplug your grill to turn it o, always allow grill to
complete the cool down cycle. For proper shutdown see “Power
Button”.
• If grill is not used for six weeks or more, it is advised to remove all pellets
from hopper.
• When not in use, unplug and cover with REC TEC GRILLS Premium Grill Cover.
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