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CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM
CLEANING FREQUENCY
CLEANING METHOD
Bottom of Main Grill
Every 5-6 Grill Sessions
Scoop Out, Shop-Vac Excess Debris
Fire pot
Every 2-3 Grill Sessions
Scoop Out, Shop-Vac Excess Debris
Cooking Grids
After Each Grill Session
Burn Off Excess, Brass Wire Brush
Flame Broiler
Every 5-6 Grill Sessions
Scrape Main Plate with Slider,
Do Not Wash Clean
Front Shelf
After Each Grill Session
Scrub Pad & Soapy Water
Grease Bucket
After Each Grill Session
Scrub Pad & Soapy Water
Auger Feed System
When Pellet Bag is Empty
Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components
Once A Year
Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent
Every 5-6 Grill Sessions
Dust, Scrub Pad & Soapy Water
Temperature Probe
Every 2-3 Grill Sessions
Scrub Pad & Soapy Water
TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Pit Boss
®
owners, our staff, and customers just like you, to become more
familiar with your grill:
1.
FOOD SAFETY
•
Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than
the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of
bacteria. Each marinade or basting sauce should have its own utensil.
•
Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
•
A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
•
Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration
for more than two hours.
•
Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
2.
COOKING PREPARATION
•
Be prepared, or
Mise en Place
. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the grill.
•
A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3.
GRILLING TIPS AND TECHNIQUES
•
To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as
low and slow
).
Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways
to keep meat from drying out.
•
While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal
temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.
The band of pink (after cooking) is referred to as a
smoke ring
and is highly prized by outdoor chefs.
•
Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
