Owner's Manual

COOKINGANDFOODSAFETYTIPS

Followingaresomebasiccookingandsafetytips.Besuretorefertoresourcessuchas

foodsafety.govforcomprehensivesafetyinformation.

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 Besureyourgrillisclean,hasenoughpelletsandpreheated.

 Doyourprepworkaheadoftime.

 Usecookingoilsonthecastirongratetopreventsticking.

 Rememberthatleavingthedoorsopenforextendedperiodsorovercrowdingthe

grillingareamaycauseextendedcookingtimes.

 Uselonghandledtongsforturningmeatsandaspatulaforburgers.Usingaforkcould

causeburnsandcouldallowjuicestoescapethemeat,causingdryness.

 Alwaysthoroughlycookmeats,anddonotleaveoutofrefrigerationformorethantwo

hours.

 Washhandsandsurfacesproperly.

 Donotmixcookedanduncookedfood.

 Marinatemeatsintherefrigerator.

 Defrostmeatsintherefrigerator.

 Donotsavemarinade.

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Useameatthermometertoensureproperinternaltemperatures.

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RECOMMENDEDSMOKINGTEMPERATURES

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*Thetimeslistedinthechartareonlyaguide,andmayneedtobeadjustedbasedonthe

quantityand/orthicknessofthemeat.Checkallmeats’internaltemperaturesbeforeserving.

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MEAT SETPOINT°F AVERAGESMOKINGTIME

Brisket 225 11/2hoursperpound

BeefRibs 225 3hours

PorkButt 225 11/2hoursperpound

WholeChicken 250 4hours

WholeTurkey 240 61/2hours

SpareRibs 225‐240 6hours

BabyBackRibs 225‐240 5hours

SmokedFish 170then220

1‐2hoursat170then1‐2hoursat

220

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