15
Fish Fillet (Hood Open)
1/2" thick
1" inch or more thick (Hood
Closed)
High fire, 2 to 3 minutes each side
Medium-Low fire, 4 to 5 minutes each side
4 to 6 minutes
8 to 10 minutes
Shrimp, Shelled
(Hood Open)
Medium fire, 3 minutes each side 6 minutes
Kabobs (Hood Open)
Medium fire, 5 minutes each side 10 minutes
VEGETABLES AND FRUITS
Potatoes and Whole Onions
(Hood Closed)
Medium fire, turning every 15 minutes 60 minutes
Corn on the Cob, husk on
(Hood Open)
Medium fire, turning every 2-3 minutes 10 to 15 minutes
Asparagus, Squash,
Zucchini (Hood Open)
Medium fire, 2 to 3 minutes each side 4 to 6 minutes
Apples, Pineapple
3/8" inch thick (Hood Open)
High Fire, 2 minutes each side
4 minutes
ROTISSERIE
Chicken - Whole
High fire 10 minutes, balance medium fire
(Can use low fire with hood closed for
longer cooking time)
1 hour, 20 minutes
(160ºF core temperature)
Rib-Eye Roast
High fire 10 minutes, balance medium fire
(Can use low fire with hood closed for
longer cooking time)
15 minutes per lb-Rare
20 minutes per lb-Medium
25 minutes per lb-Well
Pork Roast
High fire 10 minutes, balance medium fire
(Can use low fire with hood closed for
longer cooking time)
25 minutes per lb
(160ºF core temperature)
Turkey 10-12 lbs.
Low fire with hood closed 3 hours 30 minutes
(160ºF core temperature)
Smoking Method
This grill can also be used very effectively as a smoker without the need of a smoker box. The radiant glass panels, located
below the cooking grids, prevent any food, drippings, or wood chips from falling through to the interior of the grill. Try
adding wood chips or pellets to flavor chicken, ribs and even tenderloin by using the following procedure:
1. Soak woodchips for at least 20-30 minutes prior to use.
2. Place the woodchips or pellets directly on the cooking grids around the food being grilled. Some wood pellets are
small enough to drop between the cooking grids so they can be placed directly below the food being grilled.
3. For best results meat should be smoked on low with the hood closed.
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