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Blaze Outdoor Products Instructional Book
Page | 18
( see using the middle rack) The use of a pan full of liquids under the meat is often used to add moisture during
the cooking process.
APPROXIMATE TOP AND BOTTOM DAMPER OPENING FOR SMOKING/LOW AND SLOW:
Best practices for roasting/barbequing:
Roasting/ barbequing occurs at temperatures between 325-450 degrees F and is intended giving the meat a
nice crust and cooking the meat at a medium rate of speed for usually between 1-4 hours period of time.
(Roasts, bone in chicken, ect…). A medium amount of lit coals and an indirect cooking method is the typical
method of cooking. Caution: At higher cooking temperatures the danger for flashback is greater than at
lower temperatures. Remember the following: ALWAYS ENSURE BOTH THE TOP AND BOTTOM
VENTS ARE OPEN FULLY BEFORE OPENING THE GRILL LID. ALWAYS OPEN THE LID TO ROUGHLY
1-2” AND HOLD IT THERE FOR 5-10 SECONDS TO LET OXYGEN SLOWLY ENTER THE GRILL. THEN
COMPLETELY LIFT THE LID OPEN SLOWLY. AT ALL TIMES THE USE OF LONG HEAT RESISTANT
GLOVES IS NECESSARY FOR SAFETY.
APPROXIMATE TOP AND BOTTOM DAMPER OPENING FOR ROASTING/BARBEQUING AT 325:
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