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Storing Your Grill
• Clean cooking grates.
• Store in dry location.
• When LP tank is connected to grill, store outdoors in well-
ventilated space and out of reach of children.
• Cover grill if stored outdoors.
• Store grill indoors ONLY if LP tank is turned off and
disconnected, removed from grill and stored outdoors.
• When removing grill from storage follow
instructions before starting grill.
"Cleaning Burner
Assembly"
Grill Smoking
The grill you have purchased offers a new burner system that
allows you to get more out of your grill. Not only does this new
system offer maximum flexibility by allowing for direct and
indirect cooking; there is also a grill smoking feature for adding
smoked flavor to your grilled food.
Use both burners to heat the grill for searing of the meat. Once
the meat has been seared, turn the burners to
to cook meat
thoroughly.
Once the grill is preheated, turn one of the burners off and place
your meat on the grate above the burner that is NOT burning.
This indirect method of cooking allows you to slow cook poultry
or large cuts of meat without the touch of a direct flame.
• Always cook with the lid closed.
• Due to weather conditions, cooking times may vary. During cold
and windy conditions the temperature setting may need to be
increased to insure sufficient cooking temperatures.
Ignite the
burner. For slow cooking, adjust the control
knob to the
setting. For faster cooking, adjust the control
knob to the
setting.
Place the food on the
side of the cooking grate.
Because the heat source is only on one side, the food should
be rotated at least once during cooking to insure even
cooking. Use a meat thermometer to determine when the food
is done.
This is where your new Kenmore grill really shines. This unique
burner system allows you to introduce smoke into the cooking
chamber for added flavor. The VapoRISER bar is divided into two
sections which allow you to turn one section upside down, using
it as a tray to accept wet wood chips (see illustrations). Now you
can add your favorite flavor of wood chips to add smoke flavor to
your meat and a nice aroma to your cooking area.
Soak 2 cups of wood chips for two hours. Tear off a piece of
aluminum foil a little larger than the VapoRISER bar. Place the
soaked chips into the foil and turn up the side to seal the chips
inside. Punch pea-sized holes in the top of the foil pouch. Turn
one VapoRISER bar upside-down on the VapoRISER bar wire
and place pouch inside tray.
Direct Cooking
LO
Indirect Cooking
1.
LEFT
LO
HI
2.
RIGHT
3.
VapoRISER Smoking Tray
You will need:
Aromatic wood chips • Heavy-duty aluminum foil
Smoking time for a pouch is approximately 30 minutes with
burner on
, with lid closed. Make two or three pouches at one
time for meats that require longer smoking/cooking times.
LO
Turn VapoRISER
bar upside-down.
Wrap soaked wood
chips in foil pouch.
Punch holes in
pouch.
Place foil pouch
in VapoRISER bar.
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Refrigerate prepared foods and leftovers promptly.
Clean:
Separate:
Cook:
Chill:
For more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 In Washington, DC (202) 720-3333, 10:00 am-
4:00 pm EST.
How To Tell If Meat Is Grilled Thoroughly
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•
•
•
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Meat and poultry cooked on a grill often browns very fast on the
outside. Use a meat thermometer to be sure food has reached
a safe internal temperature, and cut into food to check for
visual signs of doneness.
Whole poultry should reach 180° F; breasts, 170° F. Juices
should run clear and flesh should not be pink.
Hamburgers made of any ground meat or poultry should reach
160° F, and be brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
F. All cuts of pork should reach 160° F.
NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165° F, or until steaming hot.
IMPORTANT: Return VapoRISER smoking tray to its normal
upright position when not used for smoking.
