Cabela's PRO Series Quick guide
INSTRUCTIONS AND RECIPES |INSTRUCTIONS ET RECETTES
CB24ESC1
24" ELLIPTIC ESSENTIAL
WOOD PELLET GRILL & SMOKER
ELLIPTIQUE INDISPENSABLE DE 24 PO
GRIL ET FUMOIR À GRANULES DE BOIS
WWW.CABELAS.COM | 1.800.237.4444 | MADE IN CHINA • FABRIQUÉ EN CHINE
WARNING: Please read the entire manual
before installation and use of this electric,
pellet fuel burning appliance. Failure to follow
these instructions could result in property
damage, bodily injury or even death. Contact
local building or fire officials about restrictions
and installation inspection requirements in
your area.
AVERTISSEMENT : Veuillez lire l'intégralité
du manuel avant l'installation et l'utilisation
de cet appareil électrique, à granules. Ne
pas suivre ces instructions peut entraîner des
dégâts matériels ou des blessures corporelles
graves pouvant aller jusqu'à la mort. Contactez
les responsables locaux de la construction ou
des incendies au sujet des restrictions et des
exigences d'inspection de l'installation dans
votre région.
ITM. / ART. 542088, 171888
MODEL / MODÈLE : CB24ESC1
PART / PIÈCE : 80000, 80005
FOR OUTDOOR USE ONLY. NOT FOR
COMMERCIAL USE.
POUR UN USAGE EXTÉRIEUR. PAS POUR
USAGE COMMERCIAL.
IMPORTANT, READ CAREFULLY, RETAIN
FOR FUTURE REFERENCE. MANUAL
MUST BE READ BEFORE OPERATING!
IMPORTANT, PRENEZ CONNAISSANCE
DE CE DOCUMENT ET CONSERVEZ-LE
POUR RÉFÉRENCE ULTÉRIEURE VOUS
DEVEZ LIRE CE GUIDE AVANT D’UTILISER
LE BARBECUE !
MONOXIDE, WHICH IS A COMBUSTION BY-PRODUCT
KNOWN TO THE STATE OF CALIFORNIA TO CAUSE
CANCER, BIRTH DEFECTS OR OTHER REPRODUCTIVE
HARM. FOR MORE INFORMATION, GO TO :
WWW.P65WARNINGS.CA.GOV
WARNING: THIS PRODUCT CAN EXPOSE
YOU TO CHEMICALS INCLUDING CARBON
© CABELAS 2018
780180207CFW
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Please read and understand this entire manual before attempting to assemble, operate or install the product. This will ensure
you receive the most enjoyable and trouble-free operation of your new wood pellet grill. We also advise you retain this manual
for future reference.
DANGERS AND WARNINGS
You must contact your local home association, building or fire officials, or authority having jurisdiction,
to obtain the necessary permits, mission or information on any installation restrictions, such as any grill
being installed on a combustible surface, inspection requirements or even ability to use, in your area.
1. A minimum clearance of 305mm (12 inches) from combustible constructions to the sides of the grill, and 305mm (12 inches)
from the back of the grill to combustible constructions must be maintained. Do not install appliance on combustible
floors, or floors protected with combustible surfaces unless proper permits and permissions are obtained by
authorities having jurisdiction. Do not use this appliance indoors or in an enclosed, unventilated area. This wood pellet
appliance must not be placed under overhead combustible ceiling or overhang. Keep your grill in an area clear and free from
combustible materials, gasoline and other flammable vapors and liquids.
Shouldagreasefireoccur, turnthe grillOFF andleavethe lidclosed untilthe fireisout.Donotunplugthepower
cord. Do not throw water on the unit. Do not try to smother the fire. Use of an all-class (class ABC) approved
fire extinguisher is valuable to keep on site. If an uncontrolled fire does occur, call the Fire Department.
2. Keep electrical supply cords and the fuel away from heated surfaces. Do not use your grill in the rain or around any water
source.
3. After a period of storage, or non-use, check the burn grate for obstructions, the hopper for foreign objects, and any air blockage
around the fan intake or rear barrel exhaust holes. Clean before use. Regular care and maintenance is required to prolong the
lifespan of your unit. If the grill is stored outside during the rainy season or seasons of high humidity, care should be taken
to insure that water does not get into the hopper. When wet or exposed to high humidity, wood pellets will expand greatly,
decompose, and may jam the feed system. Always disconnect the power, before performing any service or maintenance.
Do not transport your grill while in use or while the grill is hot. Ensure the fire is completely out and that
the grill is completely cool to the touch before moving.
4. It is recommended to use heat-resistant barbecue mitts or gloves when operating the grill. Do not use accessories not specified
for use with this appliance. Do not put a barbecue cover or anything flammable in the storage space area under the barbecue.
5. To prevent fingers, clothing or other objects from coming in contact with the auger feed system, the appliance is equipped
with a metal safety screen, mounted to the interior of the hopper. This screen must not be removed unless directed by
Customer Service or an authorized dealer.
This appliance is not recommended for children, persons with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they are under direct supervision or instruction
by a person responsible for their safety.
6. Parts of the barbecue may be very hot, and serious injury may occur. Keep young children and pets away while in use.
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7. Do not enlarge igniter holes or burn pots. Failure to follow this warning could lead to a fire hazard and bodily harm and will
void your warranty.
8. Product may have sharp edges or points. Contact may result in injury. Handle with care.
DISPOSAL OF ASHES
Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-
combustible floor or on the ground, well away from all combustible materials, pending final disposal. When ashes are disposed by
burial in soil, or otherwise locally dispersed, they should be retained in a closed container until all cinders have thoroughly cooled.
WOOD PELLET FUEL
This pellet cooking appliance is designed and approved for pelletized, all natural, wood fuel only. Any other type of fuel burned in
this appliance will void the warranty and safety listing. You must only use all natural wood pellets, designed for burning in pellet
barbecue grills. Do not use fuel with additives.
Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.
Keep all such liquids well away from the appliance when in use.
At this time of printing, there is no industry standard for barbecue wood pellets, although most pellet mills use the same standards
to make wood pellets for domestic use. Further information, can be found at
www.pelletheat.org
or the
Pellet Fuel Institute
.
Contact your local dealer on the quality of pellets in your area, and for information on brand quality. As there is no control over
the quality of pellets used, we assume no responsibility to damage caused by poor quality of fuel.
CREOSOTE
Creosote, or soot, is a tar-like substance. When burning, it produces black smoke with a residue which is also black in color. Soot
or creosote is formed when the appliance is operated incorrectly, such as: incorrect position of the burn grate, blockage of the
combustion fan, failure to clean and maintain the burn area, or poor air-to-fuel combustion.
It is dangerous to operate this appliance should the flame become dark, sooty, or if the burn pot is overfilled with pellets. When
ignited, this creosote makes an extremely hot and uncontrolled fire, similar to a grease fire. Should this happen, turn the unit OFF,
let it cool completely, then inspect for maintenance and cleaning. It commonly accumulates along exhaust areas.
If creosote has formed within the unit; allow the unit to warm up at a low temperature, turn off the appliance, then wipe away
any formation with a hand towel. Similar to tar, it is much easier to clean when warm, as it becomes liquid.
CARBON MONOXIDE (“ ”)
Carbon monoxide is a colorless, odorless, tasteless gas produced by burning gas, wood, propane, charcoal or other fuel. Carbon
monoxide reduces the blood’s ability to carry oxygen. Low blood oxygen levels can result in headaches, dizziness, weakness,
nausea, vomiting, sleepiness, confusion, loss of consciousness or death. Follow these guidelines to prevent this colorless, odorless
gas from poisoning you, your family, or others:
• See a doctor if you or others develop cold or flu-like symptoms while cooking or in the vicinity of the appliance. Carbon
monoxide poisoning, which can easily be mistaken for a cold or flu, is often detected too late.
• Alcohol consumption and drug use increase the effects of carbon monoxide poisoning.
Carbon monoxide is especially toxic to mother and child during pregnancy, infants, the elderly, smokers, and people with blood
or circulatory system problems, such as anemia, or heart disease.
SAFETY LISTING
In accordance with the procedures and specifications listed in the 27282009 "pellet fuel
cooking appliances" and / 272 and 22.2 #3 "for electrical features of fuel
burning equipment." Cabela's pellet cooking appliances have been independently tested and listed by
(an accredited testing laboratory) to , , and standards.
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Safety Information .......................................................... 2
Parts & Specs...................................................................... 5
Assembly Preparation......................................................6
Assembly Instructions
Mounting The Left Support Legs To The Barrel ...................6
Mounting The Right Support Legs To The Barrel ................. 7
Assembling The Bottom Shelf................................................... 7
Mounting The Wheels................................................................. 7
Securing The Support Plate .......................................................8
Securing The Lid Stopper ...........................................................8
Attaching The Lid Handle...........................................................8
Securing The Chimney.................................................................8
Placing The Grease Bucket.........................................................9
Mounting The Side Shelf............................................................9
Assembling The Sear Station.....................................................9
Installing The Cooking Components .....................................10
Connecting To A Power Source.................................................11
Operating Instructions
Grill Environment ........................................................................12
Grill Temperature Ranges..........................................................13
Understanding The Probes .......................................................13
Understanding The Control Board ........................................ 14
Hopper Priming Procedure ...................................................... 15
First Use – Grill Burn-Off.......................................................... 15
Preheating ....................................................................................15
Automatic Start-Up Procedure................................................ 15
Manual Start-Up Procedure.................................................... 16
Shutting Off Your Grill............................................................... 16
Care & Maintenance........................................................17
Using Wood Pellet Fuel.................................................. 18
Cooking Guidelines......................................................... 18
Tips & Techniques ...........................................................20
Troubleshooting ..............................................................21
Electrical Wire Diagram ................................................. 23
Replacement Parts
Grill Replacement Parts ...........................................................24
Hopper Replacement Parts......................................................25
Recipes ..............................................................................26
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Part# Description
1 Porcelain-Coated Steel Upper Cooking Rack
2 Porcelain-Coated Cast-Iron Cooking Grids (x2)
3 Lid Stopper
4 Chimney Cap
5 Chimney Stack
6 Flame Broiler Slider
7 Flame Broiler Main Plate
8 Meat Probe (x1)
9 Main Barrel / Hopper Assembly
10 Lid Handle
11 Support Plate
12 Side Shelf
13 Sear Station Handle
14 Sear Station Arm
15 Locking Caster Wheel (x2)
16 Wheel (x2)
17 Support Leg For Locking Caster Wheel (x2)
18 Support Leg For Wheel (x2)
19 Grease Bucket
20 Bottom Shelf
A Screw (x18)
B Washer (x18)
C Locking Washer (x18)
D Nut (x2)
E Wheel Washer (x4)
F Wheel Axle Pin (x2)
G Screw (x4)
H Screw (x4)
NOTE: Due to ongoing product development, parts are subject to change
without notice. Contact Customer Service if parts are missing when
assembling the unit.
PB – ELECTRIC REQUIREMENTS
120V, 3.1AMP, 60HZ, 250W, 3-PRONG GROUNDED PLUG
MODEL UNIT ASSEMBLED (WxHxD) UNIT WEIGHT COOKING AREA TEMP. RANGE DIGITAL FEATURES
241
1,285mm x 1,229mm x 645mm
/ 50.6” x 48.4" x 25.4”
65.5 kg
/ 144.4 lb
Main - 3,238 cm / 502 sq. in.
Upper Rack - 1,135 cm / 176 sq. in.
TOTAL - 4,373 cm / 678 sq. in.
82-260°C
/ 180-500°F
Automatic start-up and
cool-down cycles, meat
probe, electric igniter
171
172
181
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IMPORTANT: It is advised to read each step entirely before starting assembly on instructions. Do not tighten screws
completely until all screws for that step have been installed. Hardware combination involving a locking washer and
washer should be installed with the locking washer closest to the head of the screw.
1.
Parts Required:
1 x Main Barrel
(#9)
2 x Support Leg For Locking Caster Wheel
(#17)
8 x Screw
(#A)
8 x Locking Washer
(#C)
8 x Washer
(#B)
Installation:
• Place a piece of cardboard on the floor to prevent scratching the unit.
Lay the main barrel down on its side, hopper end pointed upward, on
the cardboard.
• Assemble one support leg for locking caster wheel onto the main barrel
(side closest to the hopper). Install two washers, locking washers, and
screws from the outside of the main barrel, towards the inside. Note
illustration 1. Next, install two washers, locking washers, and screws
from the inside of the main barrel, towards the outside, on the same
support leg. Note illustration 1.
• Repeat same installation for other support leg for locking caster
wheel.
Parts are located throughout the shipping carton, including underneath the grill. Inspect the grill, parts, and hardware blister
pack after removing from the protective shipping carton. Before assembly of product, review all parts and reference the parts list.
If any part is missing or damaged, do not attempt to assemble. Contact Customer Service at 1.887.303.3135 .
IMPORTANT: To ease installation, using two people is helpful (but not necessary) when assembling this unit.
Tools required for assembly: screwdriver and level.
Tools not included.
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2.
Parts Required:
2 x Support Leg For Wheel
(#18)
6 x Screw
(#A)
6 x Locking Washer
(#C)
6 x Washer
(#B)
Installation:
• Assemble one support leg for wheel onto the main barrel (closest to the
floor/cardboard). Install two washers, locking washers, and screws from
the outside of the main barrel, towards the inside. Note illustration 2.
Next, install one washer, locking washer, and screw from the inside of
the main barrel, towards the outside, on the same support leg. Note
illustration 2.
• Repeat same installation for other support leg for wheel. Note illustration 2.
3.
Parts Required:
1 x Bottom Shelf
(#20)
4 x Screw
(#A)
4 x Locking Washer
(#C)
4 x Washer
(#B)
Installation:
• Attach the bottom shelf using a washer, locking washer, and screw on
each of the four support legs.
IMPORTANT: The flat surface of the bottom shelf should face the
main barrel. Take care not to install the bottom shelf upside-down.
4.
Parts Required:
2 x Locking Caster Wheel
(#15)
2 x Wheel
(#16)
2 x Wheel Axle Pin
(#F)
4 x Wheel Washer
(#E)
2 x Wheel Axle Nut
(#D)
Installation:
• Insert one of the pre-threaded locking caster wheels into the bottom
of a support leg by hand-tightening it into the hole. Ensure the locking
caster wheel is inserted completely. Continue to install the other caster
wheel to the other support leg.
IMPORTANT: Lock caster wheels before lifting grill upright.
• Attach the wheel to the support leg by inserting the wheel axle pin
through the wheel, add a wheel axle washer, then insert through the
support leg. Secure the wheel axle pin by adding another wheel axle
washer, then the wheel axle nut. Repeat installation for the other wheel
to the final support leg.
NOTE: Once all wheels are mounted, the two locking caster wheels
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should be on the same side, and the two support legs with the
wheels should be on the opposing end.
• Carefully, lift the grill into an upright position, wheels on the floor.
5.
Parts Required:
1 x Support Plate
(#11)
4 x Screw
(#G)
Installation:
• Clip the curved sides of the support plate to the front-facing support
legs, and align the holes to secure. Insert a screw into each hole, but
fasten only half-way. Once all four screws are partially installed to the
support legs, secure the screws completely.
6.
Parts Required:
1 x Lid Stopper
(#3)
Installation:
• Secure the lid stopper onto the top of the main barrel using the pre-
installed screw on the top of the main barrel.
7.
Parts Required:
1 x Lid Handle
(#10)
Installation:
• Remove the pre-installed screws from the lid handle. From inside the
main barrel lid, insert one screw so that it protrudes to the outside, then
hand-tighten the screw (from the inside) into the lid handle. Repeat
same installation for other end of lid handle.
8.
Parts Required:
1 x Chimney Cap
(#4)
1 x Chimney Stack
(#5)
4 x Screw
(#H)
Installation:
• Locate the chimney opening on the backside of the main barrel.
From the inside of the main barrel, insert the chimney chimney stack
through the opening. Insert a screw into each hole from the outside
of the main barrel, but fasten only half-way. Once all four screws are
partially installed, secure the screws completely.
• Next, twist the chimney cap onto the top of the chimney stack.
NOTE: Adjust the chimney cap to affect the airflow inside the main
grill. If cooking at low temperature, keep the cap more open. Ensure
the chimney cap allows for air to escape.
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9.
Parts Required:
1 x Grease Bucket
(#19)
Installation:
• Place the grease bucket on the spout hook on the end of the main
barrel. Ensure it is level to avoid grease spills.
10.
Parts Required:
1 x Side Shelf
(#12)
Installation:
• Remove the five pre-mounted screws from the side of the main barrel.
• From underneath, secure the side shelf to the side panel of the main
barrel using the five screws previously removed.
NOTE: Do not tighten any screws completely until all screws have
been installed. Once all screws are installed, then tighten securely.
IMPORTANT: Avoid using the side shelves to move or lift the grill.
The weight of the unit will cause the side shelf to break, which is not
covered by warranty.
11.
Parts Required:
1 x Sear Station Handle
(#13)
1 x Sear Station Arm
(#14)
Installation:
• Open the main barrel lid. Along the middle of the front panel of the
main barrel, remove the one pre-mounted screw from the interior
ledge plate. Insert the sear station handle through the opening on
the front panel, and secure using previously removed screw. Note
illustration details in 11.
• Next, remove the pre-assembled screw on the sear station arm.
Match up the joint ends, and connect the sear station handle to the
sear station arm with the previously removed screw. Once the arm is
installed, ensure it can easily be raised and lowered. Note illustration
details in 11.
IMPORTANT: The curved end of the sear station arm should be
pointed towards the bottom of the grill. This will anchor into the
flame broiler slide plate in a future assembly step.
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12.
Parts Required:
1 x Flame Broiler Main Plate
(#7)
1 x Flame Broiler Slider
(#6)
2 x Cooking Grids
(#2)
1 x Upper Cooking Rack
(#1)
Installation:
• Insert the flame broiler main plate into the main grill. Rest the flame
broiler main plate on the built-in ledge (on the inside right) of the
main grill that directs grease towards the grease bucket. Slide the
entire piece to the left side, and the two slots on the flame broiler
main plate will fit into the rounded ledge above the auger housing.
The flame broiler main plate will sit slightly at a downward angle once
installed correctly. Note illustration 12.
NOTE: If the main plate is on the base of the barrel, it is installed
incorrectly.
• Place the flame broiler slider on top of the flame broiler main plate,
covering the slotted openings. Ensure the raised tab is on the left, to
easily adjust for direct or indirect flame when cooking. Drop down the
sear station arm into the hole of the raised tab on the flame broiler
slider, controlling the access to direct flame. Note illustration 12.
NOTE: When the flame broiler slider is open, and direct flame is
used, do not leave the grill unattended for any period of time.
• Place the cooking grids, side-by-side, on the grid ledge inside the
main grill. Place the upper cooking rack on the upper ledge inside
the main grill. The cooking rack will lock into place.
NOTE: To maintain the searing and grilling performance of your
cooking grids, regular care and maintenance Is required.
• The unit is now completely assembled. Note illustration 12.
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13.
NOTE: Before plugging your unit into any electrical outlet, ensure
the temperature dial is in the OFF position.
•
This appliance requires 110 volt, 60hz, 275w, 5 amp service. It must be a
3-prong grounded plug. Ensure grounded end is not broken off before
use. The control uses a 5 amp, 120 volt, fast-blow fuse to protect the
board from the igniter.
•
This appliance will work on most GFCI outlets, with a recommended
size of 15 amp service. If your GFCI outlet is highly sensitive to power
surges, it will likely trip during the start-up phase of operation. During
the start-up phase, the igniter draws 200-700 watts of electricity
which can be too much power for a GFCI outlet to handle. Each time it
trips, it increases in sensitivity. If the GFCI keeps tripping, replace the
outlet or change to a non-GFCI outlet.
•
Disconnect the igniter from the main wiring harness. Use the manual
start-up procedure. A unit can operate using a 12 volt, 100 watt
inverter plugged into your automobile outlet. To use the automatic
igniter, it is recommended to use a minimum of a 1000 watt inverter.
IMPORTANT: Disconnect unit from power source when not in use.
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With today’s lifestyle of striving to eat healthy and nutritious foods, one factor to consider is the importance of reducing fat
intake. One of the best ways to cut down on fat in your diet is to use a low fat method of cooking, such as grilling. As a pellet
grill uses natural wood pellets, the savory wood flavor is cooked into the meats, reducing the need for high sugar content sauces.
Throughout this manual, you will notice the emphasis on grilling food slowly at LOW or MEDIUM temperature settings.
1.
With all outdoor appliances, outside weather conditions play a big part in the performance of your grill and the cooking time
needed to perfect your meals.
All units should keep a minimum clearance of 305mm (12 inches) from combustible constructions, and this clearance must be
maintained while the grill is operational. This appliance must not be placed under overhead combustible ceiling or overhang.
Keep your grill in an area clear from combustible materials, gasoline and other flammable vapors and liquids.
2.
As it becomes cooler outside, that does not mean that grilling season is over! The crisp cool air and heavenly aroma of
smoked foods will help cure your winter blues.
Follow these suggestions on how to enjoy your grill throughout the cooler months:
• If smoking at low temperatures fails, increase the temperature slightly to achieve the same results.
• Organize – Get everything you require ready in the kitchen before you head outdoors. During the winter, move your
grill to an area that is out of the wind and direct cold. Check local bylaws regarding the proximity of your grill in
relation to your home and/or other structures. Put everything you need on a tray, bundle up tight, and get it done!
• To help keep track of the outside temperature, place an outdoor thermometer close to your cooking area. Keep a log
or history of what you cooked, the outdoor temperature, and the cooking time. This will help later down the road to
help you determine what to cook and how long it will take.
• In very cold weather, increase your preheating time by at least 20 minutes.
• Avoid lifting the 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.
• Have a heated platter or a dish cover ready to keep your food warm while making the trip back inside.
• Ideal foods for winter cooking are those that require little attention, such as roasts, whole chickens, ribs, and turkey.
Make your meal preparation even easier by adding simple items such as vegetables and potatoes.
3.
As it becomes warmer outdoors, the cooking time will decrease.
Follow these few suggestions on how to enjoy your grill throughout the hot months:
• Adjust your cooking temperatures downward. This helps to avoid unwanted flare-ups.
• 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 3 to 4 hours.
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Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below
are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of
wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.
•
205315° / 401599°
This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or
direct flame cooking. With the
flame broiler open
, direct flame is used to create those “blue” steaks, as well as flame-
kissed vegetables, garlic toast or s’mores! When the
flame broiler is closed
, the air circulates around the barrel, resulting
in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat
in extreme cold weather conditions.
•
135180° / 275356°
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will
greatly reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the
slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.
•
80125° / 176257°
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as
low and slow
). Highly recommended for the big turkey
at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill.
Hot smoking
,
another name for
low and slow
cooking, is generally done between 80-125C / 176-257F. Hot smoking works best when
longer cooking time is required, such as large cuts of meats, fish, or poultry.
TIP: To intensify that savory flavor, switch to (low) temperature range immediately after putting your food
on the grill. This allows the smoke to penetrate the meats.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs
prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
•
Located inside the main barrel, on the wall near the hopper, is the temperature probe. It is a small, vertical piece of stainless
steel. The temperature probe measures the internal temperature of the unit. When the temperature is adjusted on the Control
Board, the temperature probe will read the actual temperature inside the unit and adjust to the desired temperature setpoint.
IMPORTANT: The temperature of your unit is highly affected on ambient outdoor weather, quality of pellets used,
flavor of pellets, and the quantity of food being cooked.
•
Meat probes measure the internal temperature of your meat in the grill, similar to your
indoor oven. Plug-in the meat probe adapter to the meat probe connection port on the
Control Board and insert the stainless steel meat probe into the thickest portion of your
meat and the temperature will be displayed on the control board. To ensure the meat
probe is connected properly to the connection port, feel and hear it snap into place.
NOTE: When placing the meat probe into your meat, ensure the meat probe and
meat probe wires avoid direct contact with flame or excess heat. This can result in
damage to your meat probe. Run the excess wire out the swiveling access shield or
the rear exhaust holes of the main grill. When not in use, disconnect from the meat
probe connection port and place aside to keep protected and clean.
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Press the Power Button to power on the unit. When connected to a power source, the light below the power
button will glow blue. Once the Power Button is pressed, the Digital LCD Screen will light up, displaying that it
is ready to operate. Press and hold the button to turn the unit off.
The Temperature Switch Button is used to change the temperature readout on the Digital LCD Screen. Press
the button to switch to Celsius (ºC) or to Fahrenheit (ºF), as preferred. Default is set to Fahrenheit.
The Digital LCD Screen is used as the information center for your unit. The Digital LCD screen will display your
Desired Temperature Setpoint (), Actual Temperature (), Meat Probe Temperature (if connected), and
any error codes. Temperature can be displayed in either Fahrenheit or Celsius.
The Adjustment Arrows allow you to increase or decrease your desired temperature ( on the Control
Board. By pressing the UP or DOWN arrows, the temperature changes by 5 degree increments. Press and hold
the buttons to increase or decrease the value faster. The temperature can be set to a low 82°C / 180°F, and
peaks at a high of 260°C /500°F.
The Button on the Control Board is used
in sequence only
to make adjustments to the setpoint
temperature. Pressing this button by itself does not result in any change.
The Button on the Control Board is used to display the current (ACTUAL) temperature of the grill. This
temperature readout measures the temperature probe, located inside the main barrel. The Digital LCD Screen
shows the ACTUAL temperature by default.
Press the Button on the Control Board to display the desired setpoint (SET) temperature of the grill. After
3 seconds, the display will switch back to the actual (ACT) settings.
1. Press SET.
2. Press TEMP and the temperature readout will begin to flash.
3. Immediately press the UP or DOWN adjustment arrows to set your desired temperature setpoint.
4. Press TEMP again to lock-in new setpoint, or wait 3 seconds for the TEMP to revert back to ACTUAL.
NOTE: If there is no action after pressing TEMP, the temperature readout will automatically revert
back to the ACTUAL temperature readout.
Press and hold the Prime Button to activate an extra feed of pellets to the burn pot. This can be used to add
more fuel to the fire before opening the barrel lid, resulting in a quick heat recovery time. It can also be used
while smoking, to increase the intensity of clean smoke flavor.
The plug-in connection ports on the front of the Control Board are for two Meat Probes. When
a meat probe is connected, the temperature is displayed on the Digital LCD Screen. When not in
use, disconnect the meat probe from the connection port.
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
F/C
Temp
Prime
Set
Actual
P1 P2
F/C
Temp
Prime
Set
Actual
Set
A
ctual
P
1
F
C
P
2
FC
F
C
P1 P2
ENGLISH
15
These instructions should be followed the first time the grill is ignited, and each time the grill runs out of pellets in the hopper:
1. Remove all cooking components from the interior of the grill.
2. Open the hopper lid. Make sure there are no foreign objects in the auger or hopper.
3. Plug the power cord into a power source.
4. Press the Power Button to turn the unit on. This will begin the start-up cycle, with a default temperature of 177°C /
350°F. Check the following items to ensure the feed system is working properly:
• That the auger is turning.
Do not place fingers or objects in the auger tube. This can cause injury.
• Place your hand above the fire pot and feel for air movement.
Do not place your hand or fingers inside the fire pot.
This can cause injury.
• After approximately a minute, you should smell the igniter burn-off and begin to feel the air getting warmer.
Do not
touch the igniter. This item gets extremely hot and will burn. The igniter tip does not glow red when hot.
5. Press and hold the Power Button to turn the unit off.
6. Fill the hopper with all natural barbecue wood pellets.
7. Press the Power Button to turn the unit on. Wait approximately 10-15 minutes for pellets to start dropping into the
fire pot from the auger tube. Once pellets begin to drop, press and hold the Power Button to turn the unit off.
8.
To avoid injury, wait until the grill cools.
Re-install the cooking components into grill. The grill is now ready for use.
Once your hopper has been primed and before cooking on your grill for the first time, it is important to complete a grill burn-off.
Start the grill and operate at high heat (over 233°C / 451°F) with the lid down for 30 to 40 minutes to burn-off the grill and rid it
of any foreign matter.
It is important to allow your grill to preheat before every cook session. This allows the grill and cooking grids to heat up quicker,
kill off bacteria and other pathogens leftover from past grill sessions, and the grill is then able to maintain its cooking temperature
once your food is placed in the cooking area. Preheat with the lid closed.
:Theoutsideambient temperature,weather conditions,andqualityofwoodpelletswillallaffectyourcooking
temperature. Observe the time it takes to reach your desired temperature, and adjust your cooking time as needed.
1. Ensure there is no obstruction in the burn pot for proper ignition. Open the hopper lid. Ensure there are no foreign objects
in the hopper or auger feed system. Fill hopper with dry, barbecue hardwood pellets.
2. Plug the power cord into a grounded power source.
3. Open the barrel lid. The lid must remain open during the start-up cycle.
4. Press the Power Button to turn the unit on. This will activate the start-up cycle at a default temperature of 177°C / 350°F,
lighting the fire in the burn pot. Listen for the auger feed system begin to turn, and the fan will supply air to the fire
pot. The grill will produce smoke while the start-up cycle is taking place. The pellets will have ignited once the smoke has
cleared. To confirm the start-up cycle has begun properly, listen for a torchy roar, and notice some heat being produced.
5. Allow your grill to preheat for approximately 15 to 20 minutes. Close the lid.
6. After preheating is complete, you are ready to enjoy your grill at your desired temperature!
ENGLISH
16
IGNITER FAILURE PROCEDURE
If for any reason your electric igniter fails, check the following steps, or start your grill using the manual method.
1. Ensure the grill is turned off. Open the barrel lid. Remove the cooking components from the grill. At the bottom of
the grill barrel, remove all unburnt pellets and ash from the burn pot.
Avoid touching the igniter to avoid injury, as it
will be extremely hot.
2. Once the burn pot is cleaned out, press the Power Button to turn the unit on. Check the following:
• Visually confirm that the igniter is working by placing your hand above the burn pot and feeling for heat.
• Visually confirm that the igniter is protruding approximately 13mm / 0.5 inches in the burn pot.
• Visually confirm that the auger is dropping pellets into the burn pot.
• Confirm that the combustion fan is working by listening for it.
3. If any of the above points are not working, follow
Troubleshooting
instructions
.
1. Open the hopper lid. Ensure there are no foreign objects in the hopper or auger feed system. Fill hopper with dry,
barbecue hardwood pellets.
2. Plug the power cord into a grounded power source.
3. Open the barrel lid.
4. Remove the cooking components to expose the burn pot. Ensure there is no obstruction in the burn pot for proper
ignition. Place a generous handful of pellets into the burn pot. Squirt a gelled fire starter, or other appropriate pellet
starter, over the top of the pellets, then add another small amount of pellets over the burn pot.
A small amount of solid
fuel fire starter, such as one composed of sawdust and wax, or wood shavings, is also appropriate.
NOTE: Do not use spirit, petrol, gasoline, lighter-fluid or kerosene for lighting or refreshing a fire in your grill.
5. Light the contents of the burn pot using a long match or long-nosed lighter. Allow the starter to burn for 3 to 5 minutes.
Do not attempt to add more starter into the burn pot. This can cause injury.
6. Once the fire has caught, quickly and carefully replace the cooking components to the inside of the barrel. The lid must
remain open during the start-up cycle.
7. Continue start-up by following steps four through six of
Automatic Start-Up Procedure
.
1. When finished cooking, set the temperature setpoint to 177°C / 350°F (press SET, press TEMP, press the adjustment
arrows, then press TEMP again to lock-in the setpoint). Let your grill run for 5 to 10 minutes to go through its normal
cleaning method (burn-off). If you have been preparing foods that are extra greasy, allow the grill to burn-off for an
extra 10 to 20 minutes. This will reduce the chance of causing a grease fire for the next start-up.
2. After the burn-off, with the lid remaining closed, press the Power Button to turn the unit off. This will activate the
cool-down cycle
. The feed system will stop feeding fuel, the flame will burn out, and the fan will continue to run until
the cool-down cycle is complete. When the cycle is complete, the fan will turn off.
ENGLISH
17
This pellet grill will give you many years of flavorful service with minimum cleaning. An important step is allowing the grill and
cooking grids to self-clean by running the grill at a high temperature for 5 to 10 minutes after each use. Follow these cleaning and
maintenance tips to service your grill:
1.
• The hopper includes a clean-out feature to allow for ease of cleaning and change
out of pellet fuel flavors. To empty, locate the drop chute plate on the side of the
hopper. Place a clean, empty pail under the spout on the backside of the hopper,
then pull out the drop chute plate. Lift the safety tab, unscrew the knob of the drop
chute plate, pull outwards, and pellets will empty.
NOTE: Use a long handled brush or shop-vac to remove excess pellets,
sawdust, and debris for a complete clean-out.
• Check and clean off any debris from the fan air intake vent, found on the bottom of the hopper. Once the hopper
access panel is removed (see
Electric Wire Diagram
for diagram), carefully wipe off any grease build-up directly on
the fan blades. This ensures airflow is sufficient to the feed system.
2.
• The fire pot includes a vacuum clean-out feature underneath the barrel. On the
back side of the grill, remove the cap from the tube. Connect a vacuum hose to the
opening of the tube, vacuum out the ash and debris, then replace the cap. Do not
operate the grill without the silicone cap in place. Clean your fire pot after every few
uses to ensure proper ignition and avoid any hard build-up.
IMPORTANT: To use the vacuum clean-out feature, the grill must be nonoperational for a minimum of 6
hours, ensuring that all embers are dead. Failure to comply may result in serious injury or property damage!
• Use a grill cleaning brush, remove any food or build-up from the cooking grids. Best practice is to do this while they
are still warm from a previous cook. Grease fires are caused by too much fallen debris on the cooking components of
the grill. Clean the inside of your grill on a consistent basis. In the event you experience a grease fire, keep the grill
lid closed to choke out the fire. If the fire does not go out quickly, carefully remove the food, turn the grill off, and
shut the lid until the fire is completely out. Lightly sprinkle baking soda, if available.
• Check your grease bucket often, and clean out as necessary. Keep in mind the type of cooking you do.
IMPORTANT: Due to high heat, do not cover the flame broiler or probes with aluminum foil.
3.
• Wipe your grill down after each use. Use warm soapy water to cut the grease. Do not use oven cleaner, abrasive
cleansers or abrasive cleaning pads on the outside grill surfaces. All painted surfaces are not covered under
warranty, but rather are part of general maintenance and upkeep. For paint scratches, wearing, or flaking of the
finish, all painted surfaces can be touched up using high heat BBQ paint.
• Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.
ITEM CLEANING FREQUENCY CLEANING METHOD
Bottom of Main Grill Every 5-6 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Fire Pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Grill Session Burn Off Excess, Grill Cleaning Brush
Flame Broiler Every 5-6 Grill Sessions Scrape Main Plate with Slider, Do Not Wash Clean
Grease Bucket After Each Grill Session Scrub Pad & Soapy Water
Glass Window on Lid Every 2-3 Grill Sessions Baking Soda & Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Grill Sessions Dust, Scrub Pad & Soapy Water
Temperature Probe Every 2-3 Grill Sessions Scrub Pad & Soapy Water
ENGLISH
18
They appear no thicker than the eraser on the end of a pencil. People who see them for the first time think they look like rabbit
food; however, there is nothing small about the heat or flavor in barbecue wood pellet fuel. These clean-burning barbecue wood
pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%), and are carbon neutral.
Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is
pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then bagged
for consumer use. Check with your local dealer for flavors available in your area.
Rich, smoky bacon-like flavor. Considered
the “Kings of the Woods”
Slightly sweet, but also tart. Gives a rosy
tint to light meals.
Strong, tangy, spicy flavor. Think Tex-Mex
cuisine.
Strong, sweet smoke with aromatic tang.
Perfect for red meats.
Smoky, mild sweetness flavor. Highly
recommended for baking.
Perfect blend of sweet, savory, and tart.
Used by many professional grillers.
NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat
output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after
smoke
ring
) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
(Very Low)
(Low)
(Medium)
/
(Medium/High)
(High)
Temp Range 93-135°C / 199-275°F 135-162°C / 275-323°F 162-190°C / 323-374°F 190-232°C / 374-449°F 232-260°C / 449-500°F
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 77°C / 170°F
Turkey
(whole)
4.5-5.0 kg / 10-11 lbs.
5.3-6.4 kg / 12-14 lbs.
6.8-7.7 kg / 15-17 lbs.
8.2-10.0 kg / 18-22 lbs.
10.4-11.3 kg / 23-25 lbs.
Grill 90 - 120 minutes
Grill 110 - 140 minutes
Grill 130 - 160 minutes
Grill 140 - 170 minutes
Grill 150 - 180 minutes
Chicken
(whole)
1.36-2.26 kg / 3-5 lbs. Grill 1 - 1.5 hours
Drumsticks, Breasts 0.45 - 0.86 kg / 1 - 1½ lbs. Grill 30-60 minutes
Small Game Birds 0.45 - 0.86 kg / 1 - 1½ lbs. Grill 30-45 minutes
Duck 1.36-2.26 kg / 3-5 lbs. Roast or grill 2 - 2.5 hours
ENGLISH
19
Precooked to Reheat
60°C / 140°F
Medium
66°C / 150°F
Well Done
71°C / 160°F
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
Loin Roast 1.36-1.81 kg / 3 - 4 lbs. 1 - 2 hours 2 - 3 hours
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs. 1½ - 2 hours 2 - 3 hours
Chop
(loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
10 - 12 minutes
14 - 18 minutes
Tenderloin 1.9-2.5 cm / ¾" - 1" 20 - 30 minutes 30 - 45 minutes
Loin Roast
(boneless)
1.36-2.26 kg / 3-5 lbs. 1¼ - 1¾ hours 1¾ - 2½ hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs. 93 - 98°C / 200 - 210°F
Internal Temperature
Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Steak
(New York,
Porter-house, Rib-
eye, Sirloin, T-bone,
or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak 0.6 - 12.7 cm / ¼" - ½" High Sear 5-7 minutes
Flank Steak 0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm / ¾"
Medium Sear 4 minutes, grill 8-10 minutes
Kabob 2.5 - 3.8 cm / 1 - 1½" cubes Medium Grill 10 - 12 minutes
Tenderloin, whole 1.58 - 1.81 kg / 3½ - 4 lbs. High/Medium Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty 1.9 cm / ¾" High/Medium Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast
(boneless)
2.26 - 2.72 kg / 5 - 6 lbs. Medium Grill 1½ - 2 hours
Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½ lbs. High/Medium Sear 10 minutes, grill 20-30 minutes
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. Medium 2½ - 2¾ hours
Veal Loin Chop 2.5cm / 1" Medium 10 - 12 minutes direct
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke Cook until internal temperature reaches 91°C / 195°F
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs. 1 - 2 hours
Rib Crown Roast 1.36-2.26 kg / 3-5 lbs. 1 - 1½ hours 1½ hours
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Fish
(whole)
0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Grill 10 - 20 minutes
Grill 20 - 30 minutes
Grill 30 - 45 minutes
Fish
(filets)
0.6-1.3 cm / ¼” - ½” Grill 3 - 5 minutes, until flaky
Lobster Tail 0.15 kg / 5 oz.
0.3 kg / 10 oz.
Grill 5 - 6 minutes
Grill 10 - 12 minutes
Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs. 1 - 1½ hours 1½ - 2 hours
Large Cuts
(fresh)
3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hours
ENGLISH
20
Follow these helpful tips and techniques, passed on from pellet grill owners to become more familiar with your grill:
1.
• 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.
• 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.
• 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.
This manual suits for next models
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