15
Cooking Tips
LIQUID SMOKE GRILLING
Make sure your drip pan is relatively clean, see page 14 for drip
pan removal cleaning. Close the drip pan drain valve and fill the
drip pan with water (be sure not to overfill your drip pan). Add
several ounces of liquid smoke. Experience will dictate how
much liquid smoke is required to suit your taste. Heat the grill
with both controls on “HIGH” for 20 to 25 minutes. Keep con-
trols on the “HIGH” settings and cook to desired taste. Add
more water and liquid smoke if you are cooking for an extended
period of time. Do not attempt to move your grill with water in
the drip pan, and wait until your grill has cooled before draining
out any remaining water.
STEAMING
CAUTION: Before you proceed, make sure that your grill is on a
solid surface. Check to see that your drip pan is relatively clean,
see “smoking” instructions for drip pan removal and cleaning.
Close the drip pan drain valve and fill the drip pan with water )
be sure not to overfill). Heat the grill with both controls on
“HIGH” for 20 to 25 minutes. Keep controls on the “HIGH” set-
ting and cook to desired taste. Steaming is good for foods as
oysters, clams, lobsters, and shrimp, etc. Do not attempt to
move your grill with water in the drip pan, and wait until your
grill has cooled before draining out any remaining water.
The following quality MHP accessories are designed to make
your smoking experience more convenient and enjoyable. See
these products and a complete list of accessories for your new
Phoenix grill on pages 18 and 19.
Stainless Steel
Smoker Box
Wundersmoke
Wood Chips
COOKING TIMES
A Quick Reference
Chicken
3 lb. Whole
Chicken
90 Minutes
LOW
Chicken Legs or
Thighs
45-60 Minutes
LOW
Pork Chops
1 Inch Thick
15 Minutes Each
Side
MEDIUM
Italian Sausage
40 Minutes
MEDIUM
Pork Sausage
Patty
8 Minutes Each Side
MEDIUM
Pork Ribs
60 Minutes
MEDIUM
Prime Rib
2 1/2 Hours (Use
Meat Thermometer)
MEDIUM
Vegetables
All
30 Minutes
LOW
Biscuits
Canned
7 Minutes Each Side
LOW
Control Setting
