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Operating Tips
• When the grill is plugged in, the control board will ash through a sequence of letters and numbers before
going to a blank display screen.
• When the grill is turned on, there will be three ashing lights found between the numbers of the display. The
three lights will continue to ash until the grill reaches 180°F, then the startup sequence will be nished.
• Grill operating temperatures are 180°F to 500°F.
• When the grill is rst turned on, the control board will go to 350°F on the rst ignition. If the grill has been used,
the control board will go to the last setting used.
• “Smoke” mode ranges from 180°F to 230°F. The concentration of smoke will vary depending on the temperature
selected. There will be a higher concentration of smoke at lower settings than there is when operating at
higher temperatures for “Smoke” mode.
• The combustion blower is on constantly during “Cook” mode and does not vary in speed.
• If the grill is turned off during “Startup” mode, everything shuts off without a shutdown sequence.
• If the ame plate is installed improperly, a burn back may occur due to the airow restrictions at the burn pot.
• If the grill is in “Cook” mode and change to “Smoke” mode, the temperature will automatically go to 180°F.
• If the grill is in “Smoke” mode and change to “Cook” mode, the temperature will automatically go to 450°F.
• Temperature control doesn’t begin to control the feed rate for 15 minutes, due to the 15-minute start-up
sequence.
• Make sure to unplug the grill only after it has gone through the shutdown sequence, cooled off, and is not in use.
• DO NOT unplug the grill during use or to shorten the shutdown sequence.
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 40-45 min
Chicken Whole Chicken 4-5lbs 450°F 70-90 min
Turkey 10-12lb Turkey 325°F 3 hrs
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
Note: These are suggested approximations only and intended as guidelines only. For best results please follow
appropriate recipe.
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