User Manual
1. FOOD SAFETY
• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked
meat than the ones you used to prepare or transport the raw meat out to the grill. This will prevent
cross contamination of bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your
meat, be sure to bring it to a boil before serving.
• Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of
refrigeration for more than two hours.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top.
Bacteria can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy
water before starting any meal preparation and after handling fresh meat, fish and poultry.
2. COOKING PREPARATION
• When switching from a high temperature to a low temperature, lift 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.
• Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel, accessories, utensils,
and all ingredients you require at grill side before you start cooking. Also, read the entire recipe, start
to finish, before lighting the grill.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat
would protect a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. GRILLING TIPS AND TECHNIQUES
• To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low
and slow). Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or
mopping, are great ways to keep meat from drying out.
• While searing
your meats, cook with the lid down. Always use a meat thermometer to determine the
internal temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats
and poultry pink. The band of pink (after cooking) is referred to as a smoke ring and is highly prized by
outdoor chefs.
• Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
• Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a
crowded grill will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a
piercing utensil, such as a fork, will prick the meat and allow the juices to escape.
• Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
• It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as
steak and roasts, benefit from resting for several minutes before serving. It allows the juices that were
driven to the surface by heat to ease back to the center of the meat, adding more flavor.
When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat
product in aluminum foil, along with some type of liquid, to keep any more wood resins from turning your
meat any darker. Place back in the smoker until the internal temperature you desire is achieved. This will
use the saturate fats and liquid, to help prevent the protein from drying out while finishing the cooking
process.
Follow these helpful tips and techniques, passed on from Pit Boss owners, our staff, and customers just like you, to become
more
familiar with your grill:
TIP:
An internal meat thermometer is a must, to make sure any protein is done internally.
COOKING GUIDELINES & TIPS
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