ENGLISH
13
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 pellet fuel being used, the lid being opened, and the quantity of food being cooked.
•
HIGH TEMPERATURE (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 grates, and to achieve high heat
in extreme cold weather conditions.
•
MEDIUM TEMPERATURE (126-204°C / 258-400°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 TEMPERATURE (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 hardwood 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 SMOKE (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!
UNDERSTANDING THE CONTROL BOARD
CONTROL
DESCRIPTION
PRIME
“P” SET
PROBE 1
ACTUAL
FC
COOK
“P” SET
FC
PROBE 2
FC
SMOKE
OFF
200º
475º
HIGH
225º
450º
250º
400º
300º
350º
Press the
Power Button
to power on the unit. The button will glow blue if connected to a power source.
Press
Power Button
to turn the unit off.
The
Temperature Control Dial
allows you to set your desired smoking temperature. Once connected
to a power source and the Power Button is pressed, turn the dial and select from any of the ten preset
temperatures, between 82-260°C / 180-500°F. When the dial is turned to a temperature preset, the Digital
LCD Screen with light up, displaying that it is ready to operate. When the dial is turned to off, the Digital LCD
Screen will remain off.
PRIME
“P” SET
PROBE 1
ACTUAL
FC
COOK
“P” SET
FC
PROBE 2
FC
SMOKE
OFF
200º
475º
HIGH
225º
450º
250º
400º
300º
350º
