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Blaze Outdoor Products Instructional Book
Page | 19
APPROXIMATE TOP AND BOTTOM DAMPER OPENING FOR ROASTING/BARBEQUING AT 450:
Best practices for grilling:
Grilling occurs at temperatures between 325-450 degrees F and is intended giving the meat a nice crust and
cooking the meat at a faster rate of speed for a shorter period of time. (Burgers, boneless skinless chicken
breasts, sausage, etc.…). A larger bed of coals and a direct 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.
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