12
ing, leave the lid closed. This will help maintain
a more even temperature, effi cient cook time,
smoky fl avor and save your wood fuel. For larger
items, such as a big roast or whole chicken, use
the meat probe for worry-free barbecuing. Make
sure you insert the meat probe horizontally into
the center of the largest part of meat (e.g. - on
whole chicken- the center of the breast.) Your grill
will turn down to 200° and sound an alarm when
the food is done (see: “Using Your Meat Probe”
below).
Slow Smoking. ~180°-220°
When your temperature is set below 300° the
grill is in Smoke Mode and automatically adjusts
the fuel and combustion air for optimal smok-
ing. Preparation for slow smoking in your grill is
similar to barbecuing. With the Quick Grill Zone
closed, set the controls to your desired tempera-
ture and load the grids with food. Remember
that some smoked foods need a longer cooking
time so be sure to fi ll your pellet hopper before
smoking.
When smoking at low temperatures
(below 180°) extreme care should be taken to
ensure bacteria does not grow on food.
If you
are unsure about how to properly smoke meats,
only use your grill at low temperatures to smoke
fi sh, nuts etc.
A tip to help achieve your desired level of smoke
fl avor is to combine a slow smoke session with a
grill or barbecue session. You can smoke a whole
chicken at 180° for an hour then finish it off by
barbecuing at 350° until done. You can also bake
in your new pellet grill. It will achieve as consis-
tent a temperature as your kitchen oven, and
makes excellent pizza, calzones and breads. As
a rule, the higher the temperature your grill is set
to the less smoke it will produce. Thus, a pizza
cooked at 425° will have just a hint of brick-oven
smoke fl avor. Desserts like oatmeal raisin cook-
ies and apple pie are uniquely delicious when
prepared in your grill.
Tips For Smoking In Warm Weather
Your new pellet grill is very well insulated which
means you will cook with less fuel and more even
temperatures. This also means that in warmer
weather (70° and above) it can be more diffi -
cult to achieve low temperature smoking (below
200°). Make sure that your exhaust vents are
fully open when low temperature smoking. If you
require lower temperatures in hot weather, you
can prop open the lid of the grill 1-2” to allow ex-
cess heat to bleed off, lowering the temperature
of the grill.
Low and High Temperature Warning
If the grill goes below the minimum operating
temperature, it will re-enter ignition mode and
attempt to relight the grill. If the grill does not
re-light within 30 minutes, the grill will shut down
and display ER--2 (failure to start). If the grill de-
tects temperatures above 600°, it will shut down
and display ER--1 (over temperature error).
If You Run The Grill Out Of Pellets.
Try to always watch the level of fuel in the pellet
hopper so that you do not run the grill out of fuel.
If you do, you will need to re-prime the auger feed
tube just like you did when you lit the grill for the
fi rst time:
1. Fill the hopper with quality hardwood cooking
pellets. Place a small handful of pellets direct-
ly into the burn pot
2. Power on the grill (any temperature setting)
and push the prime button for 2 minutes or
until you hear pellets dropping into the burn
pot.
When to use the meat probe
Using the meat probe allows you to barbecue
your food to an internal temperature that you se-
lect. Use the meat probe when you are cooking
larger cuts of meat such as roasts, whole turkeys,
and brisket. For checking the internal tempera-
ture of smaller cuts like steak, chicken thighs, and
fi sh, we recommend using an instant read hand-
held BBQ thermometer.
Understanding The Meat Probe Func-
tion
When the probe is plugged in and the Probe
Button is set to
●
Meat
the target temperature for
the meat probe is displayed. The Temperature
arrows can be used to adjust the meat probe set
point between 80° and 200°. Press Display to
see the
●
Actual
temperature of the meat. Note:
If you adjust the temperature settings, the display