FOOD TEMPERATURES
If you are unsure about
when food is done, use this
chart as a guide for
measuring properly cooked
meat temperatures.
Use the meat probe and
meat probe function on the
control panel to measure the
meat temperature. Push
probe into the thickest part
of the meat to get an
accurate measurement.
Press the probe button and
the food temperature will
display on the control panel
like this .
The temperature reading on
the control panel
measures the air temperature
of the grill cooking chamber,
not the food temperature.
If you still have questions, please see
the USDA contact info below.
USDA Meat and Poultry Hotline
1-888-674-6854
TTY: 1-800-256-7072
www.IsItDoneYet.gov
PAGE 24
HELPFUL OPERATING TIPS
1. The temperature setting can be adjusted at anytime
during use. The grill will increase temperature faster
than decrease.
2. The grilling temperature is sensitive to the climate it
is being used in. If the outdoor temperature is hot,
a lower setting may need to be used to reach the
desired cooking temperature. If the outdoor
temperature is cold, a higher setting may need to be
used to reach the desired cooking temperature.
3. When the cooking is all done, it is important to first
turn the control dial to SHUT DOWN. This shuts
down the auger but the fan continues to run which
will extinguish the remaining fuel in the fire pot.
The fan will run for about 8 minutes. After 8 minutes,
the display will go blank and the fan will turn off.
Turn the POWER button to off.
4. The SMOKE setting temperature range is 170°-225°F.
This setting best brings out the flavor of the pellets
and is a slow cook setting.
5. The HIGH setting temperature range is 475° - 550°F.
This range depends on the outdoor temperature and
other conditions such as wind.
FOOD SAFETY
• RAW MEAT AND POULTRY HAS TO BE
KEPT SEPARATE FROM READY TO EAT
FOOD.
• USE CLEAN PLATTERS AND UTENSILS FOR
HANDLING COOKED FOODS.
• COOK POULTRY AND MEATS
THOROUGHLY TO KILL BACTERIA.
• USE INSTANT-READ THERMOMETERS TO
ENSURE PROPER INTERNAL FOOD
TEMPERATURES.
• KEEP PREPARED FOOD AND LEFTOVERS
REFRIGERATED.
• WASH HANDS, UTENSILS AND SURFACES
WITH SOAP AND HOT WATER PRIOR TO
AND AFTER HANDLING RAW MEAT
AND POULTRY.
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .165°F
Beef, Pork
Turkey
Ground Meats
. . . . . . . . . . . . . . . . . . . . .145°F
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .170°F
Medium rare
Medium
Well done
Steaks & Roasts
. . . . . . . . . . . . . . . . . . . . .145°F
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .170°F
Medium rare
Medium
Well done
Bison
. . . . . . . . . . . . . . . . . . . . .145°F
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .170°F
Medium rare
Medium
Well done
Lamb
. . . . . . . . . . . . . . . . . . . . .160°F
. . . . . . . . . . . . . . . . . . . . .170°F
Medium
Well done
Pork
. . . . . . . . . . . . . . . . . . . . .165°F
. . . . . . . . . . . . . . . . . . . . .165°F
Turkey
Chicken
Poultry
. . . . . . . . . . . . . . . . . . . . .145°F
Fish
. . . . . . . . . . . . . . . . . . . . .160°F
Egg Dishes
6. Maintaining the grill is the responsibility of the
owner. The firebowl, drip tray and drip tray tube
must be cleaned occasionally to remove grease
buildup. Failure to clean grease buildup can cause
grease fires which are very dangerous.
7. Never pour water into the firebowl, fire pot
or drip tray.
8. If a grease fire were to occur, baking soda can be
used to extinguish the fire. Use extreme caution
not to burn yourself. If the fire does not extinguish,
remove the food if possible. Keep the lid closed,
close the chimney damper and press the power
button to off. Once the fire is extinguished, clean
the grease buildup before resume cooking.
!
P 150 F
315 F
®
