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Temperature readouts on the control board may not exactly match the
thermometer. All temperatures listed below are approximate and are affected
by the following factors: outside ambient temperature, the amount and
direction of wind, the quality of pellet fuel being used, the lid being opened,
and the quantity of food being cooked.
As it becomes warmer outdoors, the cooking time will decrease.
Follow these few suggestions on how to enjoy your grill throughout the hot
months:
GRILL TEMPERATURE RANGES
3. HOT WEATHER COOKING
This range is best used to sear and grill at a high heat. Use in tandem
with the flame broiler (slide plate) for indirect or direct flame cooking.
With the
flame broiler open
, direct flame is used to create those “blue”
steaks, as well as flamekissed vegetables, garlic toast or s’mores! When
the
flame broiler is closed
, the air circulates around the barrel,
resulting in convection heat. High temperature is also used to preheat
your grill, burn-off the cooking grids, and to achieve high heat in extreme
cold weather conditions.
HIGH TEMPERATURE (205-260°C / 401-500°F)
•
Avoid lifting the lid any more than necessary. Cold gusts of wind can
completely cool your grill temperature. Be flexible with your serving time;
add extra cooking time each time you open the lid.
•
Adjust your cooking temperatures downward. This helps to avoid unwanted
flare-ups.
•
Use a meat thermometer to determine the internal temperature of your
foods. This helps in preventing your meat from overcooking and drying out.
•
You can keep foods hot by wrapping them in foil, and placing them in an
insulated cooler. Stuff crumpled up newspaper around the foil and this will
keep food hot for 3 to 4 hours.
•
Even in hot weather, it is still better to cook with the lid of your grill down.
•
Have a heated platter or a dish cover ready to keep your food warm while
making the trip back inside.
•
Ideal foods for winter cooking are those that require little attention, such
as roasts, whole chickens, ribs, and turkey. Make your meal preparation
even easier by adding simple items such as vegetables and potatoes.
•
Located inside the main barrel is the temperature probe. It is a small, vertical
piece of stainless steel. The temperature probe measures the internal
temperature of the unit. When the temperature is adjusted on the Control
Board, the temperature probe will read the actual temperature inside the unit
and adjust to the desired temperature.
UNDERSTANDING THE TEMPERATURE PROBE
This range is best for baking, roasting, and finishing off that slow smoked
creation. Cooking at these temperatures will greatly reduce the chances
of a grease flare-up. Ensure that the flame broiler slider in the closed
position, covering the slotted openings. Great range for cooking anything
wrapped in bacon, or where you want versatility with control.
MEDIUM TEMPERATURE (135-180°C / 275-356°F)
•
This range is used to slow roast, increase smoky flavor, and to keep foods
warm. Infuse more smoke flavor and keep your meats juicy by cooking
longer at a lower temperature (also known as low and slow
).
Recommended for the big turkey on Thanksgiving, juicy ham at Easter, or
the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage
of grilling on a wood pellet grill. Hot smoking, another name for low and
slow cooking, is generally done between 80-125°C / 176-257°F. Hot
smoking works best when longer cooking time is required, such as large
cuts of meats, fish, or poultry.
The key is to experiment with the length of time you allow for smoking,
before the meal is finished cooking. Some outdoor chefs prefer to smoke
at the end of a cooking, allowing the food to keep warm until ready to
serve. Practice makes perfect!
LOW TEMPERATURE (80-125°C / 176-257°F)
•
IMPORTANT:
The temperature of your unit is highly affected by ambient outdoor
weather, quality of pellets used, flavor of pellets, and the quantity of food being cooked.
TIP:
To intensify that savory flavor, switch to SMOKE (low) temperature
range immediately after putting your food on the grill. This allows the
smoke to penetrate the meats.
