13
will automatically revert to the
●
Set point
Display
state.
Using your meat probe.
Before setting your probe see the cook time chart
below to determine the minimum safe internal
temperature for different cuts of meat.
Step 1:
Insert the meat probe plug into the input
located on the face of the Digital Control Board
Step 2:
Insert the probe through the exhaust vent
on the side of the grill and into the thickest part of
your meat.
Step 3:
Fire up your grill and set your desired
cooking temperature just as your normally would.
Step 4:
Push the
PROBE
button so that the
●
Meat
indicator light is on. Select your desired in-
ternal meat temperature by pressing up or down
on the Temperature arrows.
Step 5:
Closely monitor your meat’s internal tem-
perature by pushing the
DISPLAY
button so that
the
●
Actual
indicator light is on. When the meat
is within 5° internal temperature that you have
set, the grill will automatically turn down to 180°
and the display will read “dOnE”.
If you are going to continue cooking after
your meat is done simply unplug the meat
probe and select your desired temperature
using the temperature arrows.
Thoroughly wash your meat probe with warm
soapy water in between each use.
Meat Temperature Chart
This chart is a guideline for cooking meats to a
safe minimum internal temperature using a food
thermometer. You may prefer to cook your food
more but you should not cook less than these
internal temperatures.
Meat
Minimum
Internal
Temperature
Rest Time
Beef, Pork,
Veal & Lamb
Steaks, chops,
roasts
145°F
3 minutes
Ground Beef,
Veal, Lamb,
and Pork
160°F
N/A
Meat
Minimum
Internal
Temperature
Rest Time
Ham:
Fresh or
smoked (un-
cooked)
145°F
3 minutes
All types and
cuts of poultry
165°
N/A
Fish
145°
N/A
Recommended Cook Temperatures and
Times
Food
Weight/Size
Temp/Time
Hamburgers
1/3 lb.
450° -480° for
3-5 mins./side
Pork Chops
1” Thick
400° for 5
min./side
Steaks (rare)
3/4” Thick
480° for 4
min./side
Steaks (me-
dium)
3/4” Thick
480° for 5
min./side
Steaks (well
done)
3/4” Thick
480° for 6-7
min./side
Pork Loin
1.5 lbs.
480° for 20-25
minutes
Whole Chick-
en (180° in
thigh)
3-4 lbs.
325° for 60-70
minutes
Chicken
Breasts
5-8 oz. each
325° for 10-15
mins./side
Using the Hopper Stopper
TM
Quick
Change Pellet System
Step 1: ALWAYS POWER OFF AND UNPLUG
YOUR GRILL BEFORE EMPTYING THE HOP-
PER.
Step 2:
Place a bucket on the lower shelf of the
grill underneath the pellet drain tube. The tube
is located directly under the center of the hopper.
Step 3:
Open the hopper lid and pull forward and
down on the stopper handle until it comes free.
Pull the stopper entirely out of the hopper. The