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Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on the
grill by indirect heat. The heat from selected burners circulates
gently throughout the grill, cooking meat or poultry without the
touch of a direct flame. This method greatly reduces flare-ups
when cooking extra fatty cuts because there is no direct flame to
ignite the fats and juices that drip during cooking.
Storing Your Grill
• Clean cooking grates.
• Store in dry location.
• When LP tank is connected to grill, store outdoors in well-
ventilated space and out of reach of children.
• Cover grill if stored outdoors.
• Store grill indoors ONLY if LP tank is turned off and
disconnected, removedfrom grill and stored outdoors.
• When removing grill from storage follow "CleaningBurner
Assembly" instructions before starting grill.
1 Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
Indirect Cooking Instructions
, Always cook with the lid closed.
, Due to weather conditions, cooking times may vary. During
cold and windy conditions the temperature setting may need
to be increased to insure sufficient cooking temperatures
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. Tokeepfood safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Usea
thermometer to ensure proper internalfood temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 (In Washington, DC (202) 720-3333, 10:00 am-
4:00 pm EST).
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
Sear and GriIV M Burner Feature
This grill includes a high output BTU burner on the far right side
of the grill (far right control knob). This burner gets hotter than the
other burners when the knob is in the Searing position. This is
excellent for searing steaks, chops and other foods.
To operate this feature, follow the normal lighting instructions.
Then turn the far right control knob to the Searing position.Allow
burner to heat up for 5 minutes. Sear yourfood for 2 minutes on
each side, then grill on low to desired doneness.
When not using the Searing feature, adjust the knobto the same
temperature as the other burners.
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very fast on the
outside. Use a meatthermometer to be sure food has reached
a safe internaltemperature, and cut into food to check for
visual signs of doneness.
• Whole poultry should reach 180° F; breasts, 170° F.Juices
should run clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach
160° F,and be brown in the middlewith no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
F.All cuts of pork should reach 160° F.
• NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165° F,or until steaming hot.
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