Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on the grill
by indirect heat. Place food over unlit burner(s); the heat from lit
burners circulates gently throughout the grill, cooking meat or
poultry without the touch of a direct flame. This method greatly
reduces flare-ups when cooking extra fatty cuts because there is no
direct flame to ignite the fats and juices that drip during cooking.
1 Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
Indirect Cooking Instructions
• Always cook with the lid closed.
• Due to weather conditions, cooking times may vary. During
cold and windy conditions the temperature setting may
need to be increased to insure sufficient cooking
temperature.
• Place food over over unlit burner(s).
How To Tell If Meat Is Grilled Thoroughly
•
Meat and poultry cooked on a grill often browns very fast on the
outside. Use a meat thermometer to be sure food has reached a
safe internal temperature, and cut into food to check for visual
signs of doneness.
• Whole poultry should reach 180° F; breasts, 170° F. Juices should
run clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach
160° F, and be brown in the middle with no pink juices. Beef, veal
and lamb steaks, roasts and chops can be cooked to 145° F. All
cuts of pork should reach 160° F.
• NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165° F, or until steaming hot.
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
WARNING: To ensure that it is safe to eat, food must be
cooked to the minimum internal temperatures listed in the table
below.
Ground Beef, Veal or Lamb
Chicken, Duck, etc.)
165°F
Ground or Pieces Poultry
165°F
(Chicken Breast, etc.)
*United States Department of Agriculture
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly. For
more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 (In Washington, DC (202) 720-3333, 10:00 am
4:00 pm EST).
11
USDA* Recommended Safe Minimum Internal Temperatures
Beef, Veal, Lamb and Pork – Whole Cuts**
145° F
Fish
145° F
Beef, Veal, Lamb and Pork – Ground
160° F
Egg Dishes
160° F
Turkey, Chicken & Duck – Whole, Pieces &
Ground
165° F
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or consuming.
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