Specifications

C
C
C
O
O
O
L
L
L
D
D
D
W
W
W
E
E
E
A
A
A
T
T
T
H
H
H
E
E
E
R
R
R
C
C
C
O
O
O
O
O
O
K
K
K
I
I
I
N
N
N
G
G
G
Just because the bright coloured leaves are gone and the golf clubs put away for another season
doesn’t mean you have to stop barbecuing. The clean crisp fresh air and the heavenly aroma of
flavoured wood pellets and food cooking may be just what the doctor ordered to cure those winter
blahs. Holiday grilling also frees up your oven space for other important menu items. Following are a
few suggestions on how to enjoy your grill throughout those cooler months.
• ORGANIZE. – Get everything you require ready in the kitchen before you head out to the great
outdoors. Put what you need on a tray, bundle up tight, and go for it!
• During the winter move your grill to an area that is out of the wind and cold. Check local bylaws
regarding the proximity of your grill in relation to your home and/or other structures.
• Caution: Never grill in an unventilated area!
• To help you keep track of the outside temperature, you should place an outdoor thermometer close
to your cooking area. This will help in determine how long it will take to cook your food.
• You may want to keep a log or little written history on what you cooked, the temperature outside,
and the results. This will help latter down the road to help you determine what to cook and how
long it will take.
• When cooking in cold weather, it is better to increase your pre-heating time by at least 20 minutes.
• Avoid lifting the grill lid any more than necessary. Cold gusts of wind can completely cool your grill
temperature. Be flexible with your serving time; add about 10 – 15 minutes extra cooking time
each time you open the lid.
• As always, use a meat thermometer to determine the internal temperature of your foods.
• Because the nights come sooner in the colder months, it is a good ideal to work in a lighted area or
to have a light or flashlight close by.
• Have a heated platter and maybe a cover ready to help keep your food warm while making the trip
back inside.
• Some of your better foods for winter cooking are those that require little attention, like roasts, whole
chicken, ribs, and turkey. Make you meal preparation even easier by adding vegetables and
potatoes.
H
H
H
O
O
O
T
T
T
W
W
W
E
E
E
A
A
A
T
T
T
H
H
H
E
E
E
R
R
R
C
C
C
O
O
O
O
O
O
K
K
K
I
I
I
N
N
N
G
G
G
Following are a few tips on hot weather cooking. As it gets hotter outside, not only will the cooking
times of your food decrease but the cooking time on yourself decreases. Proper dress is a must.
Shorts, T-shirt, shoes, hat, apron and a generous slab of suntan lotion go without saying. Don’t forget
the big tall cool drink; we don’t want the chef to become dehydrated.
• ORGANIZE – You don’t have to serve a huge seven-course meal. You don’t want to be cleaning
your entire kitchen after every meal. Timing is everything to cooking outside and remember
practise does make perfect. So practise lots!!!
• Adjust your cooking temperatures downward. This helps to avoid those unwanted flare-ups.
• As always, use a meat thermometer to determine the internal temperature of your foods. This helps
in preventing your meat from over cooking and drying out.
• Even in hot weather, it is still better to cook with the lid of your grill down.
• You can keep foods hot by wrapping them in foil and placing them in an insulated cooler. Stuff
crumpled up newspaper around the foil and this will keep food hot for a good 3 to 4 hours.
• Try to keep your menu on the lighter side. So you can enjoy the warm temperatures and quality
family times.
G
G
G
R
R
R
I
I
I
L
L
L
L
L
L
I
I
I
N
N
N
G
G
G
G
G
G
E
E
E
A
A
A
R
R
R
DRESS TO PROTECT
Oven Mitts
This has to be one of the most overlooked accessories. Look for ones that are flameproof, and are
longer in the sleeve, about 16” in length, this helps protect your arm particularly when basting large cuts
of meat, or anytime you open up the cooking hood. They will also protect your bare arms from hot food
splatter or grease. Also look for ones that are soil and water repellent, to protect the mitt’s appearance
against spills and stains.
Apron
The equivalent to the handyman’s tool belt. Most good aprons will have an adjustable neck strap for
that perfect fit, and lots of pockets for bottles, a towel or two and tools. Should be machine washable.
Shoes
Always wear closed shoes, not steel toed unless your cooking skills need refinement, to protect your
feet from dripping grease or falling utensils.
THE RIGHT TOOLS FOR THE JOB
Meat Thermometer (A Must)
The outside temperature, wind conditions, pellet fuel variety and the altitude at which you live affect grill
temperatures. The hood thermometer is only an approximate temperature and should be used as a
guide only. The best way to ensure your meat has come up to the proper temperature and is ready to
eat is to use a meat thermometer. Purchase a good quality instant read meat thermometer,
remembering that these are to be left in the meat for one minute, not the entire cooking time. To use,
plunge the thermometer into the thickest part of the meat, making sure the tip is not touching a bone. A
long-handled, long-needled thermometer is useful for large cuts of meat and poultry. Instant-read
thermometers also are available in digital models, some even with a wireless, remote readout.
Tongs
Use tongs rather than a fork for turning and handling meats to avoid losing the natural juices.
Extra large ones allow you to grip a variety of delicate foods and extra long handles
Basting Brush
You may need a selection of these, because you should not use the same brush in two different
marinades. Used to apply your favourite sauces and marinades to foods on the grill. Again look for one
with a long handle, to keep you hands away from the heat. Natural bristles that are cut at a 45* angle
make it easier to baste large cuts of meat.
Spatulas / Turner
A most for turning those delicious burgers and fish filets. Again as with any grilling tools look for a long,
sturdy handle and the widest blade possible. The holes in the blade prevent the build-up of steam,
which could make your food soggy.