Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com
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COOKING WITH YOUR KALAMAZOO OUTDOOR GOURMET GRILL
The Kalamazoo Outdoor Gourmet grill should not be moved when operating or when hot. You can
adjust flame for left and right burners individually as desired.
Preheating
Gas Models
After lighting, close lid and turn all burners to “High.” Preheating to between 500 and
550°F (260 and 290°C) will take 5 to 10 minutes depending on conditions such as air temperature
and wind.
Charcoal Models
Leaving the grill hood open, light charcoal. The charcoal has reached cooking
temperature when it is coated in gray ash.
Drippings and grease
The ceramic tile brackets are designed to “smoke” the right amount of drippings for flavorful cooking.
Excess drippings and grease accumulate in the Drip Pan under the funnel.
Direct Cooking
Position food directly over a hot to moderately hot fire to sear and crisp the surface. This method is
popular for searing steaks and tuna steaks and for “flash” cooking shrimp.
Indirect Cooking
Position food away from the fire. This can be accomplished by turning the burner on one side of the
grill on high and placing food on the other side. For indirect cooking using charcoal, arrange charcoal
so that one area has less charcoal than the rest of the grill (or none at all). When grill is preheated,
place food over the low area. This is the preferred method for grilling vegetables and fish fillets.
Combination Direct/Indirect Cooking
Follow directions above for Direct Cooking to sear the food. Then move food away from the fire to slowly
cook the food through. This is the most popular method for cooking large cuts of meat.
Smoking
Either by cooking with wood or by smoldering soaked wood chips, smoking is a popular method of
producing distinctive, flavorful food.
There are several ways to smoke food using a Sculpture Grill:
•
On the Sculpture Charcoal model, cook using wood or a charcoal/wood combination. The
results will be a distinctive smoked flavor.
•
For the Sculpture Gas model, fill a small shallow pan with presoaked woodchips. Place oven
safe pan on grill surface directly above the burner. Grill food as desired.
•
Plank cooking. Food cooked on a plank is moist (because of the damp smoke from the wood).
The smoldering plank gives a subtle smoky tone to the food. Soak wooden planks (Alder,
Cedar, Maple, Oak, etc.) in water for at least one hour. Grill plank over high heat until it begins
to char and smoke. Turn plank over and place food onto charred surface.
(In all cases, cook with the grill lid closed so that smoke surrounds the food and infuses
flavor.)
HOW TO TELL WHEN MEAT IS GRILLED THOROUGHLY
•
Meat and poultry cooked on a grill often browns very quickly on the outside. Use a meat
thermometer to be sure the food has reached a safe internal temperature.
•
Whole poultry should reach 180°F; breasts 170°F. Hamburgers should reach 160°F. Beef, veal,
lamb steaks, roasts, and chops should be cooked to 145°F. All pork cuts should reach 160°F.
•
Never partially grill meat or poultry and finish cooking later. Cook food completely to destroy
harmful bacteria.