User Manual
ENGLISH
21
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.
•
205260° / 401500°
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!