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24
SMOKE-LESS COOKING GUIDE AND
FOOD SELECTION CHART
PRESET
FOOD
GROUP
FOOD PREPARATION
PLATE AND
POSITION
SUGGESTED GRILLING TIMES
Beef
Steak
(boneless)
Up to 2 inches
thick.
Grill; Closed,
Open or Flat/Full
Smoke-less with
Foot Extension
and adjusted top
cover hinge.
When cooking in the closed smoke-less
position, put the steak(s) on the preheated
lower grill plate and close. Cook for 8 to 10
minutes, depending on thickness and
desired doneness. Rest for 5 minutes before
serving.
When cooking in the open or flat/full smoke-
less positions, put the steaks on the
preheated grill plates. Cook for about 6 to 8
minutes per side, depending on the
thickness of the steaks and desired
doneness. Rest for 5 minutes before
serving.
Rare: 125˚F to 130˚F
Medium Rare: 130˚F to 135˚F
Medium: 140˚F to 145˚F
Medium Well: 150˚F to 155˚F
Well Done: 160˚F+
Hamburgers
Shape meat into
burgers of even
weight and
thickness.
Put the burgers on the preheated lower grill
plate. Grill burgers for about 4 to 8 minutes,
depending on thickness and desired
doneness. If cooking flat or open, cook
about 5 to 6 minutes per side.
Pork
Pork Chop 1/2 – 1 inch thick.
Grill; Closed, Open
or Flat/Full Smoke-
less with Foot
Extension and
adjusted top
cover hinge
Cook for 10 minutes when grilling in the
closed smoke-less position. 5 to 6 minutes
per side in the open or flat/full smoke-less
position. (Internal temperature should
be 145˚F.)
Bacon
Place in a
single layer.
Grill or Griddle;
Open or Flat/Full
Smoke-less with
Foot Extension
and adjusted top
cover hinge
Approximately 20 to 25 minutes for 1 pound
of bacon (if using the flat/full smoke-less
position).
Poultry
Chicken
Breasts
(boneless)
Pound to an even
thickness of no
more than 1 inch.
Grill; Closed
Smoke-less with
Foot Extension
Cook for 7 to 9 minutes. (Internal
temperature should be 165˚F – juices will
run clear with no signs of pink.)
Chicken
Thighs
(boneless)
Spread to even
thickness.
Cook for 8 to 10 minutes. (Internal
temperature should be 170˚F – juices will
run clear with no signs of pink.)
Fish
Fish Fillet 1 – 2 inches thick.
Grill; Closed,
Open or Flat/Full
Smokeless with
Extension and
adjusted top
cover hinge
Cook for 10 to 18 minutes when grilling in
the closed smoke-less position. 6 to 10
minutes per side in the open or flat/full
smoke-less position.
Fish Steaks
(sword, tuna,
salmon/boned)
No more than 2
inches thick.
Cook for 10 to 15 minutes when grilling in
the closed smoke-less position. 5 to 10
minutes per side in the open or flat/full
smoke-less position.
Cooking tip: Allow protein to come to room temperature for best results. If using a marinade, drain off
completely before grilling.
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