ENGLISH
8
GRILL TEMPERATURE RANGES
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 fuel being used, the lid being opened, and the quantity of food being cooked.
TIP: To intensify that savory flavor, switch to a low temperature range immediately after putting your food on the
grill. This allows the smoke to penetrate the meats.
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 cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
HIGH TEMPERATURES
190-215°C / 375-420°F
This range is used to grill at high heat, without any contact with flame. High temperature is
also used as the burn-off temperature to clean off the cooking grids after use. Additionally,
high heat can be used in extreme cold weather conditions to compensate for the contrast of
temperatures between outside and inside the unit.
MEDIUM TEMPERATURES
135-180°C / 275-356°F
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. Great range for
cooking anything wrapped in bacon, or where you want versatility with control.
LOW TEMPERATURES
65-125°C / 150-257°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). Highly recommended for the big turkey at Thanksgiving, juicy ham at Easter,
or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of a smoker. There
are two types of smoking: hot smoking and cold smoking. Hot smoking, another name for low
and slow cooking, is generally done at 65-122°C / 150-250°F. Hot smoking works best when
longer cooking time is required, such as large cuts of meats, fish, or poultry. Cold smoking is
when the food is located so far away from the fire that it smokes without cooking, and at
temperatures of 15-32°C / 60-90°F.
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