Grill Care, Grilling Tips, Cooking Methods

Manually lighting smoker burner

1.Remove smoker tray.

2.Remove the manual lighting extension from inside the drip tray.

3.Attach a match to the clip.

4.Strike the match to light it.

5.Carefully guide the lit match into the smoker chamber area where the tray was removed.

6.Push in and turn the knob for the smoker burner to “LITE”, the burner will light immediately. When the burner is lit, turn knob away from “LITE” to “HI”.

7.Replace smoker tray.

8.Replace manual lighting extension inside the drip tray.

IMPORTANT:

If the smoker burner does not light immediately, turn the burner knob to “OFF”, wait 5 minutes before relighting.

Always allow box to cool before removal or cleaning.

Grill Care

Replacing the ignitor battery

Your model may have one or two ignitor batteries. If ignitors stop sparking, the battery (or batteries) should be replaced.

1.Lift up at bottom of battery tray and slide battery tray out.

lift up and slide out tray

2.Remove battery (or batteries) and replace with alkaline 9-volt battery (or batteries).

3.Slide battery tray back into compartment.

Grilling Tips

WARNING

Food Poisoning Hazard

Do not let food sit for more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

Before Grilling

•Thaw food items before grilling.

•Preheat grill on high (use all grill burners) 7-10 minutes. The hood must be closed during preheating. Do not use back rotisserie burner for preheating. Preheating provides the high heat needed to brown and seal the juices.

•Shorten the preheat time when grilling high-fat cuts of meat or poultry, such as chicken thighs. This will help reduce flare-ups.

•Lightly oil the grill or the food when cooking low-fat cuts of meat, fish or poultry, such as lean hamburger patties, shrimp or skinless chicken breasts.

•Too much oil can cause gray ash to deposit on food.

•Trim excess fat from meats prior to cooking to prevent flare-ups.

•Make vertical cuts at 2" intervals around the fat edge of meat to help prevent the meat from curling while cooking.

•Add seasoning or salt only after the cooking is finished.

During Grilling

•Turn foods only once. Juices are lost when meat is turned several times.

•Turn meat just when juices begin to appear on the surface.

•Avoid puncturing or cutting the meats to test doneness. This allows juices to escape.

•It may be necessary to lower the heat setting for foods that cook a long time or are marinated or basted in a sugary sauce.

•If using a high flame, add barbecue sauce only during the last 10 minutes of cooking to avoid burning the sauce.

•The degree of doneness is influenced by the type of meat, cut of meat (i.e. size, shape and thickness), heat setting selected, and length of time on the grill.

•With the grill cover open the cooking time will be longer.

Smoker Box

The smoker box is a tray that holds wood chips or pellets that provide a smoky flavor when foods are cooked on the grill or rotisserie. For best results the hood should be down for most of the cooking time.

•The amount and size of chips and length of cooking time determine the degree of smoke flavor.

•When using wood chips or wood pellets always follow the package directions. For increased smoking, soak chips in water prior to placing in the smoker box.

Guide to Wood Chips or Pellets:

Alder: A medium, tart smoke taste. Superb on salmon and other fish, chicken or game.

Maple: Sweet, hearty smoke flavor. Best with fish, jerky or bacon.

Apple: A light, sweet flavor. Superb with poultry, ham or sausage.

Hickory: Heavy smoke flavor. Best with beef, pork or game.

Mesquite: A light smoke flavor. Best with fish, poultry or beef.

Oak: Heavy smoke flavor. Best with beef, lamb or pork.

Pecan: A rich, sweet, versatile flavor. Can be used with anything.

Grapevine: A strong smoke flavor. Best with beef or poultry.

Cooking Methods

Direct Heat

Cooking by Direct Heat means the food is placed on grill grates directly above lighted burners. Hood position affects total cooking time.

Direct Heat sears the food. Searing is a process that seals natural juices in food by cooking with intense heat for a short period of time. While juices stay inside, the outside is browned with a flavorful grilled coating.

Indirect Heat

For best results, do not select the Indirect Heat cooking method when it is windy.

Cooking by Indirect Heat means the food is placed on the grill grate above an unheated burner, allowing heat from lighted burner(s) on either side to cook the food.

If possible, turn on two burners. Cook with the hood down. This will shorten the cooking time.