12
Grilling Tips
Before Grilling
• Thaw food items before grilling.
• Preheat grill on high (use all grill
burners) 7-10 minutes. The hood must
be closed during preheating. Do not use
back infrared burner for preheating.
Preheating provides the high heat
needed to brown and seal the juices.
• Shorten the preheat time when grilling
high-fat cuts of meat or poultry, such as
chicken thighs. This will help reduce
flare-ups.
• Lightly oil the grill or the food when
cooking low-fat cuts of meat, fish or
poultry, such as lean hamburger patties,
shrimp or skinless chicken breasts.
• Too much oil can cause gray ash to
deposit on food.
• Trim excess fat from meats prior to
cooking to prevent flare-ups.
• Make vertical cuts at 2" intervals around
the fat edge of meat to help prevent the
meat from curling while cooking.
• Add seasoning or salt only after the
cooking is finished.
During Grilling
• Turn foods only once. Juices are lost
when meat is turned several times.
• Turn meat just when juices begin to
appear on the surface.
• Avoid puncturing or cutting the meats to
test doneness. This allows juices to
escape.
• It may be necessary to lower the heat
setting for foods that cook a long time or
are marinated or basted in a sugary
sauce.
• If using a high flame, add barbecue
sauce only during the last 10 minutes of
cooking to avoid burning the sauce.
• The degree of doneness is influenced
by the type of meat, cut of meat (i.e.
size, shape and thickness), heat setting
selected, and length of time on the grill.
• With the grill cover open the cooking
time will be longer.
Smoker Box
The smoker box is a tray that holds wood
chips or pellets that provide a smoky
flavor when foods are cooked on the grill
or rotisserie. For best results the hood
should be down for most of the cooking
time.
• The amount and size of chips and
length of cooking time determine the
degree of smoke flavor.
• When using wood chips or wood pellets
always follow the package directions.
For increased smoking, soak chips in
water prior to placing in the smoker box.
Guide to Wood Chips or Pellets:
Alder: A medium, tart smoke taste.
Superb on salmon and other fish, chicken
or game.
Maple: Sweet, hearty smoke flavor. Best
with fish, jerky or bacon.
Apple: A light, sweet flavor. Superb with
poultry, ham or sausage.
Hickory: Heavy smoke flavor. Best with
beef, pork or game.
Mesquite: A light smoke flavor. Best with
fish, poultry or beef.
Oak: Heavy smoke flavor. Best with beef,
lamb or pork.
Pecan: A rich, sweet, versatile flavor.
Can be used with anything.
Grapevine: A strong smoke flavor. Best
with beef or poultry.
Cooking Methods
Direct Heat
Cooking by Direct Heat means the food is
placed on grill grates directly above
lighted burners. Hood position affects total
cooking time.
Direct Heat sears the food. Searing is a
process that seals natural juices in food
by cooking with intense heat for a short
period of time. While juices stay inside,
the outside is browned with a flavorful
grilled coating.
Indirect Heat
For best results, do not select the Indirect
Heat cooking method when it is windy.
Cooking by Indirect Heat means the food
is placed on the grill grate above an
unheated burner, allowing heat from
lighted burner(s) on either side to cook
the food.
If possible, turn on two burners. Cook
with the hood down. This will shorten the
cooking time.
Indirect Cooking
Place food only on the grill grate over the
OFF burners.
Burner
1
2
3
4
27" grill
ON
OFF
—
—
36" grill
ON
OFF
ON
—
1. Lift up at bottom of battery tray and
slide battery tray out.
2. Remove battery (or batteries) and
replace with alkaline 9-volt battery (or
batteries).
3. Slide battery tray back into
compartment.
Your model may have one or two igniter
batteries. If igniters stop sparking, the
battery (or batteries) should be replaced.
Replacing the igniter battery
lift up and
slide out tray
Grill Care
Food Poisoning Hazard
Do not let food sit for more than
one hour before or after cooking.
Doing so can result in food
poisoning or sickness.
WARNING
