Instructions / Assembly

OPERATION

GRILL METHODS:

You can use your grill to cook three different ways, depending on the type of food

and how you want to prepare it.

GRILLING is cooking directly over the re using direct heat. This method is the quickest

and woks well for foods that are tender before you cook them, including Steaks,

beef or pork tenderloin, burgers, hot dogs, sausage, chicken seafood etc. Grilling

uses very high temperatures over 325°F. When cooking at these temperatures it is

important to keep an eye on the food to make sure it doesn’t burn.

BARBECUING is cooking using direct heat and smoke. This method takes a little longer

but can be used for nearly any kind of food. Barbecuing uses lower temperatures

and longer cooking times, this method works best for cuts of meat that need time

to tenderize, such as ribs, bricks, pork shoulder wild game etc. Barbecuing uses

temperatures that range from 225°F to 325°F. Try to maintain 275° for optimal results.

BARBECUING is cooking using direct heat and smoke. This method takes a little longer

but can be used for nearly any kind of food. Barbecuing uses lower temperatures

and longer cooking times, this method works best for cuts of meat that need time

to tenderize, such as ribs, bricks, pork shoulder wild game etc. Barbecuing uses

temperatures that range from 225°F to 325°F. Try to maintain 275° for optimal results.

SLOW SMOKING is cooking using much lower temperatures and longer cooking

times. Slow smoking is a way to cure meats rather than cook them. Slow smoking

is ideal for turkeys, chickens, beef briskets, cheese and sausage. Slow smoking uses

temperatures that range from 140°F to 225°F. Most slow smoking recipes call for the

use of a saline brine that helps preserve the meat to avoid bacterial contamination

during the cooking process.

Using Charcoal and Wood:

Your charcoal grill is made to burn either charcoal briquettes or natural wood

lump charcoal. Both of which have different cooking attributes. Briquettes typically

provide longer burn times than lump charcoal but lump charcoal burns hotter than

briquettes. Using the charcoal pan access door to add more charcoal makes both

briquettes and lump easy and convenient for extended cooking times.

Smoking Woods:

When choosing smoking woods, the rule of thumb is to use a fruited hardwood from

a tree that bears a nut, fruit or berry. The most popular and widely available smoking

woods are hickory and mesquite. Hickory imparts a milder avor while mesquite

imparts a more intense avor. Other common wood varieties are oak, apply, pecan

and cherry. NEVER use pine, cedar or kiln dried wood. Green wood still contains sap

and moisture and will impart a strong-tasting smoke that will turn your food black.