15
PREHEATING YOUR GRILL
IMPORTANT: Patio series grills are capable of reaching temperatures in excess of 1000°F
when preheated on high with the hood closed.
Do not preheat on high longer than 10
minutes.
When Cooking with the Hood Open
1.
Light your grill, turn the control knob(s) to high, and close the hood.
2.
After 10 minutes, open the hood and set the control to the desired temperature.
Im-
portant: Do not preheat on high longer than 10 minutes.
When Slow Cooking with the Hood Closed (see instructions below)
SMOKING, ROASTING, AND BARBEQUING LOW AND SLOW
Many people associate infrared grilling with high temperature searing because TEC
’
s origi-
nal infrared technology employs a ceramic burner that can only be turned down to about
650
o
F. But TEC
’
s new Patio has a patented stainless steel burner with an unprecedented
turn down of about 200
o
F with the hood open (350
o
F with the hood closed), allowing you to
roast, smoke, and barbeque low and slow.
Slow Cooking With Wood Chips or Pellets
Whether you use wood chips or pellets or how much you use is a matter of personal prefer-
ence. The more wood you put on the grates, the stronger the smoky flavor will be. But just a
few chips scattered across the grates can add a rich, charbroiled flavor to meat that does
not taste smoky.
Slow Cooking Instructions
1.
Your Patio grill is designed to incinerate food drippings and grease when cooking at me-
dium to high temperatures. When cooking at lower temperatures, grease will accumulate
on the radiant glass and may drip into the interior of your grill cabinet. To avoid problems
with excessive grease build up, you must place a roasting pan or TEC barbeque tray on
the grates to collect the grease. Place a TEC barbeque or roasting rack on top of the
pan and put your meat on the rack. If you are using wood chips or pellets, place them
directly on the grates.
2.
With your hood closed, preheat your grill on high for 4
-
5 minutes or until your chips
begin to smoke. Then turn the burner(s) down to low.
3.
We recommend using a meat thermometer to check the internal temperature of the
meat. For smoking and roasting, refer to the Grilling Time/Temperature Chart on pages
16 and 17. True Southern barbequing, where the meat is pulled rather than sliced, re-
quires 8
-
14 hours depending on the size of the meat you are cooking.
TEC GRILLING TIPS
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