10
TEMP
TOP VENT
BOTTOM VENT
SMOKING
150 - 275°F
Baking
Or ROASTING
275 – 350°F
Grilling
350 - 500°F
SEARING
500 - 750°F
COOKING CONFIGURATIONS
COOKING CONFIGURATION: SMOKING or Roasting (see figure 14)
This configuration is for smoking meats and other foods requiring indirect heat. It is
recommended to place a drip pan on the top of the heat deflector.
This configuration is also great for roasting chicken (with our without a Chicken Stand), turkey or
WARNING! PREVENT A “FLASHBACK”
If the dome is lifted suddenly after a period of time for cooking, a sudden surge of flame or heat
called a “FLASHBACK” could occur. This is caused by the sudden exposure to oxygen.
To prevent a “FLASHBACK”, fully open both top and bottom vents and wait for 5 seconds, then
lift up the dome about 1” for 2-3 seconds. After that, you could fully open the dome.
CAUTION – If you are going to cook at a low & slow temperature, do not let the grill get too hot.
It takes hours to get temperatures down. Just start the grill with as little charcoal as possible.
