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Meat
Type
Cut
Suggested Cooking
temp.
Approximate Suggested Cook Time
Beef
Hamburgers
425° F
10 min. on each side
Beef
T-Bone/Ribeye
450° F
10 to 20 min (depending on degree of doneness desired) turning once
Beef
Tenderloin
400° F
25 to 30 min (depending on degree of doneness desired)
Beef
Brisket
225° F
4-6 hrs
Beef
Filet Mignon
450° F
10 to 15 min (depending on degree of doneness desired) turning once
Beef
Flank Steak
450° F
10 to 15 min (depending on degree of doneness desired) turning once
Beef
Ribs
225° F
3-4 hrs
Pork
Loin
350° F
1 to 1.5 hrs
Pork
Baby Back Ribs
325° F
2 hrs
Pork
Shoulder Steak
325° F
35 to 40 min
Pork
Ground Pork
300° F
45 min
Pork
Pork Chops
325° F
45-50 min.
Chicken
Breast
350° F
25-30 min, turning once 1/2 way through
Chicken
Thighs
350° F
40-45mins
Chicken
Whole Chicken
4-5lbs
450° F
70-90 mins
Turkey
10-12lb Turkey
325° F
3hrs
Turkey
Legs
225° F
4-5 hrs
Lamb
Rack of Lamb
400° F
30 min, for Rare, longer if desired
Lamb
Lamb Chops
450° F
12 min, turn once 1/2 way through
Salmon
Filet
350° F
25-30 min.
Cod
Loin
400° F
20 min
Scallops
Scallop
450° F
8-10 min
Shrimp
Whole Shrimp
450° F
2-3 min/side
Lobster
Tail
400° F
25-30 min
MEAT PROBE
This grill is equipped with a meat probe. When plugged in, the meat probe allows you to track the temperature
of the food as it cooks without having to repeatedly open the grill lid and test with an instant-read thermometer.
Proper placement is particularly important when cooking at higher heat as opposed to low and slow, because
there will be a large differential within just an inch of space in the food. When inserting the meat probe avoid
bone as this will give incorrect readings.
When placing the probe, make sure it is secure. When the thermo meter nears the target temperature, spot-
check other areas to see if they are also close. When handling the meat probe be careful to remember that the
probe and its wires are hot.
To utilize your meat probe, first follow the start up instructions. Bring your grill up to the temperature
you desire
to cook. Once preheating is complete, place your meat on the grill surface with the probe inserted in the
optimal place in the roast. Plug the meat probe in on the display panel. Push the DISPLAY button until both
the “Actual” and “Setpoint” lights are not lit. The temperature shown on the display will be your internal
meat temperature. The use of the meat probe will prevent you from opening and checking the internal meat
temperature, therefore preserving heat and pellet usage.
Note: These are suggested approximations only and intended as guidelines only. For best results please follow
appropriate recipe.
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