Here are some helpful tips and techniques passed on to us from many Pit Boss Grill owners, our staff, families and lots and
lots of practise:
Before preheating the grill, make sure it is safe, clean and hygienic.
Always preheat your grill before cooking.
After ignition has taken place, turn your control knob to the HIGH
setting, be sure the lid is closed and allow the grill to heat for at least 10 – 15 minutes or until the thermometer
registers over 350º F.
When going from a HIGH temperature to a LOW temperature, left the lid and leave it open until the ACTUAL
temperature is close to your DESIRED temperature. This speeds up the process and ensures the fire will not go out.
Wipe off all stainless steel surfaces before preheating. Dirt and food stains will cook into the surface.
“Mise en Place”.
Three words that are essential for master grilling. The “Mise” refers to the basic setup of
ingredients and equipment you need at grill side before you start cooking.
Ensure the ash/drip pan is clean and free from any debris and fat build-up.
Always check your pellet fuel hopper for debris and to ensure that you do not run out of pellets before finishing. Use a
shop vac to clean out any sawdust build-up.
To prevent foods from sticking, you can brush or rub cooking oil on the cooking grids. If using a vegetable spray use it
only before lighting the burn pot. Never spray the grill while there is fire in the burn pot.
Sear meats and cook with the lid down for perfectly grilled food every time.
All Pit Boss Grills are designed to allow even fan forced heat circulation, so foods cook evenly on all sides. Leave at
least 1” of clearance between the food and the hood for proper heat flow.
Grilling times in recipes are based on 70ºF (20ºC) weather and little to no wind. Allow more time on cold,
windy days, or even for higher altitudes. Allow less time for warmer weather.
To get better smoke penetration into your meats, go SLOW and LOW. Meat will close its fibres after it reaches a
temperature of 120
ºF.
Foods on a crowded cooking grate will require more cooking time than just a few foods.
Foods grilled in containers, such as baked beans, will require more time if grilled in a deep casserole rather than a
shallow baking pan.
Use long-handled tongs for turning all meats and spatulas for turning burgers and fish. Do not use a fork for turning,
as it will pierce the meat allowing the flavourful juices to escape.
Misting or Mopping are great ways to keep meat from drying out when going SLOW and LOW. A mixture of 50/50
apple juice (not cider) and water keeps the meat moist and gives it great color.
A smart investment to purchase would be a BBQ Mat. Due to food handling accidents and cooking styles,
a mat would protect that expensive deck or patio stone from the possibility of grease stains or accidental
spills.
TIP:
Sugar based sauces are best applied near the end of cooking to prevent burning.
Section Three: TIPS & TECHNIQUES
Page 28
