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ENGLISH
9
Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below
are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of
wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.
Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a hardwood pellet grill.
Hot smoking
,
another name for
low and slow
cooking, is generally done between 82-125C / 180-257F. Hot smoking works best when longer
cooking time is required, such as large cuts of meats, fish, or poultry.
TIP: To intensify that savory flavor, switch to a low temperature range immediately after putting your food on the
grill. This allows the smoke to penetrate the meats.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs
prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
HIGH TEMPERATURES
205-260°C / 401-500°F
This range is best used to sear and grill at a high heat. The air circulates around the barrel,
resulting in fan-forced convection heat. High temperature is also used to burn-off the cooking
grates and to achieve high heat in extreme cold weather conditions.
MEDIUM TEMPERATURES
126-204°C / 258-400°F
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking
at these temperatures will greatly reduce the chances of a grease flare-up. Great range for
cooking anything wrapped in bacon, or where you want versatility with control.
LOW TEMPERATURES
82-125°C / 180-257°F
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more
smoke flavor and keep your meats juicy by cooking longer at a lower temperature (also known
as
low and slow
). Recommended for the big turkey at Thanksgiving, juicy ham at Easter, or
the huge holiday feast.
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