ENGLISH
GRILL MAINTENANCE - AFTER COOKING
There are two extremes when it comes to keeping the grill clean.
Those that must spit and shine the entire grill, inside and out, after
every use, and those whom are convinced that cleaning only takes
away from that barbeque flavor. One simple rule:
Everything In
Moderation
1. Grease
•
Always be sure the grease catch area is clean and free of debris.
•
Check your Grease Bucket. Clean it out as necessary. Keep in
mind the type of cooking you do.
•
Periodically clean the grease out of the grease catch areas, the
grease drain tube and the interior surfaces of the grill.
•
Remove any grease or debris build-up on the Flame Broiler,
as this can reduce the grease run-off and eventually lead to a
unwanted
flare-up.
NOTE:
It is easier to clean of accumulated grease when the grill
is warm. BE CAREFUL NOT TO BURN YOURSELF.
2. Outside surfaces
Paint and maintaining painted surfaces are not covered under
warranty. This is part of the general maintenance and upkeep.
•
DO NOT use oven cleaner, abrasive cleansers or abrasive cleaning
pads on the outside grill surfaces.
•
Use warm soapy water to cut the grease.
•
Wipe your grill down with a warm, soapy damp cloth after each
use.
•
Using a cover to protect your grill is highly recommended!
3. Inside surfaces
•
Using a long handle grill cleaning brush, brass or soft metal,
remove any food or build-up from the cooking grids, while they
are still warm.
•
Two or three times a year, remove the cooking grids and flame
broiler and clean in and around the burn pot area. A shop-vac is
handy for this chore. Make sure the grill is COMPLETELY COLD.
COLD WEATHER COOKING
Just because the bright colored leafs are gone and the golf clubs
are put away for another season, doesn’t mean you have to stop
barbecuing. The clean crisp fresh air, the heavenly aroma of flavored
wood pellets and food cooking, may be just what the doctor
ordered to cure those winter blahs. Holiday grilling also frees up
your oven space for other important menu items. Following are a
few suggestions on how to enjoy your grill throughout those cooler
months:
Remember:
Because of the cooler temperatures your SMOKE mode
may fail. Use the LOWER COOKING temperatures to achieve the same
results. KEEP WATCH!!
ORGANIZE – Get everything you require ready in the kitchen before
you head out to the great outdoors. Put what you need on a tray,
bundle up tight, and “get it done!” During the winter move your
grill to an area that is out of the wind and cold. Check local bylaws
regarding the proximity of your grill in relation to your home and/or
other structures.
Caution: Never grill in an unventilated area!
To help you keep track of the outside temperature, you should place
an outdoor thermometer close to your cooking area. This will help in
determine how long it will take to cook your food.
You may want to keep a log or little written history on what you
cooked, the temperature outside, and the results. This will help latter
down the road to help you determine what to cook and how long it
will take.
When cooking in cold weather, it is better to increase your pre-
heating time by at least 20 minutes.
Avoid lifting the grill lid any more than necessary. Cold gusts of wind
can completely cool your grill temperature. Be flexible with your
serving time; add about 10 – 15 minutes extra cooking time each time
you open the lid.
As always, use a meat thermometer to determine the internal
temperature of your foods.
Because the nights come sooner in the colder months, it is a good
ideal to work in a lighted area or to have a light or flashlight close by.
Have a heated platter and maybe a cover ready to help keep your
food warm while making the trip back inside.
Some of your better foods for winter cooking are those that require
little attention, like roasts, whole chicken, ribs, and turkey. Make you
meal preparation even easier by adding vegetables and potatoes.
HOT WEATHER COOKING
Following are a few tips on hot weather cooking. As it gets hotter
outside, not only will the cooking times of your food decrease but
the cooking time on yourself decreases. Proper dress is a must.
Shorts, T-shirt, shoes, hat, apron and a generous slab of suntan lotion
go without saying. Don’t forget the big tall cool drink; we don’t want
the chef to become dehydrated.
ORGANIZE – You don’t have to serve a huge seven-course meal.
You don’t want to be cleaning your entire kitchen after every meal.
Timing is everything to cooking outside and remember practice does
make perfect. So practice lots and EXPERIMENT!!!
Adjust your cooking temperatures downward. This helps to avoid
those unwanted flare-ups.
As always, use a meat thermometer to determine the
internal
temperature of your foods. This helps in preventing your meat from
over cooking and drying out.
18
