ENGLISH
14
GRILL TEMPERATURE RANGES
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 pellet fuel being used, the lid being opened, and the quantity of food
being cooked.
HIGH TEMPERATURES
205-260°C / 401-500°F
This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for
indirect or direct flame cooking. With the
flame broiler open
, direct flame is used to create those “blue” steaks,
as well as flame-kissed vegetables, garlic toast or s’mores! When the
flame broiler is closed
, the air circulates
around the barrel, resulting in convection heat. High temperature is also used to preheat your grill, burn-off the
cooking grids, and to achieve high heat in extreme cold weather conditions.
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. Ensure that the flame broiler slider in the
closed position, covering the slotted openings. Great range for cooking anything wrapped in bacon, or where
you want versatility with control.
LOW TEMPERATURES
82-125°C / 180-257°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
). 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 grilling on a wood pellet grill.
Hot smoking
,
another name for
low and slow
cooking, is generally done between 82-125oC / 180-257oF. Hot smoking works best when longer
cooking time is required, such as large cuts of meats, fish, or poultry.
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!
