Use and Care Manual

Meat
Type
Cut
Suggested Cooking
temp.
Approximate Suggested Cook Time
Beef Hamburgers 425° F 10 min. on each side
Beef T-Bone/Ribeye 450° F 10 to 20 min (depending on degree of doneness desired) turning once
Beef Tenderloin 400° F 25 to 30 min (depending on degree of doneness desired)
Beef Brisket 225° F 4-6 hrs
Beef Filet Mignon 450° F 10 to 15 min (depending on degree of doneness desired) turning once
Beef Flank Steak 450° F 10 to 15 min (depending on degree of doneness desired) turning once
Beef Ribs 225° F 3-4 hrs
Pork Loin 350° F 1 to 1.5 hrs
Pork Baby Back Ribs 325° F 2 hrs
Pork Shoulder Steak 325° F 35 to 40 min
Pork Ground Pork 300° F 45 min
Pork Pork Chops 325° F 45-50 min.
Chicken Breast 350° F 25-30 min, turning once 1/2 way through
Chicken Thighs 350° F 40-45mins
Chicken
Whole Chicken
4-5lbs
450° F 70-90 mins
Turkey 10-12lb Turkey 325° F 3hrs
Turkey Legs 225° F 4-5 hrs
Lamb Rack of Lamb 400° F 30 min, for Rare, longer if desired
Lamb Lamb Chops 450° F 12 min, turn once 1/2 way through
Salmon Filet 350° F 25-30 min.
Cod Loin 400° F 20 min
Scallops Scallop 450° F 8-10 min
Shrimp Whole Shrimp 450° F 2-3 min/side
Lobster Tail 400° F 25-30 min
MEAT PROBE
This grill is equipped with a meat probe. When plugged in, the meat probe allows you to track the temperature
of the food as it cooks without having to repeatedly open the grill lid and test with an instant-read thermometer.
Proper placement is particularly important when cooking at higher heat as opposed to low and slow, because
there will be a large differential within just an inch of space in the food. When inserting the meat probe avoid
bone as this will give incorrect readings.
When placing the probe, make sure it is secure. When the thermo meter nears the target temperature, spot-
check other areas to see if they are also close. When handling the meat probe be careful to remember that the
probe and its wires are hot.
To utilize your meat probe, rst follow the start up instructions on page 9. Bring your grill up to the temperature
you desire to cook. Once preheating is complete, place your meat on the grill surface with the probe inserted
in the optimal place in the roast. Plug the meat probe in on the display panel. Push the DISPLAY button until
both the “Actual” and “Setpoint” lights are not lit. The temperature shown on the display will be your internal
meat temperature. The use of the meat probe will prevent you from opening and checking the internal meat
temperature, therefore preserving heat and pellet usage.
Note: These are suggested approximations only and intended as guidelines only. For best results please follow
appropriate recipe.
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