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• Smoke Flavor: You will get more smoke flavor at low
temperatures than at high ones. If you wish to infuse a
piece of meat with a smoky flavor, cook it at 150°–160°F
for an hour or so before you turn up the grill to finish it off.
• Let Meat Rest. Beef, pork, poultry, and fish will generally
continue to cook after you remove them from the grill as
the hot outer part of the meat influences the cooler interior.
While it seems possible to eat immediately upon finishing
your grilling, that seldom works out as a practical matter.
Plan for the internal temperature to rise about 5 degrees
after you take it off the grill. Also, resting allows the juices
to redistribute more evenly throughout the meat.
• Spritz! GMG sells a very nice stainless steel spritz bottle
for about $10. You will use it on the meats you’re cooking
regularly. Pork butts and picnic roasts, steaks, burgers,
chops, and ribs will all benefit from regular, generous
spritzing. A good staple mixture is apple juice plus 2–3
tablespoons of Worcestershire.
• Be Creative! You can cook almost anything on this grill.
Try pizza, bread, marinated vegetables, casseroles, and
corn bread, as well as steaks, roasts, hams, pork chops or
tenderloins, wild game, fish, and poultry. Cook anything
outside in this appliance that you would cook in your
kitchen oven.
• Low Temperature Smoking: For anything you plan to
smoke for several hours, we recommend marinating it
in sugar or salt or both, in the refrigerator for several
hours beforehand. This will normally cure the meat
and should make it safe. We do not recommend
smoking poultry below 185°F for health reasons.
Cooking it at or above that temperature will still impart
a rich, smoky flavor.
• General Cooking Guide. If you’re new to pellet
grilling, this will help you to get started. These are
basic guidelines and temps/times can vary depending
on the size of what you’re cooking, the initial
temperature of the food when you put it in, how often
you open the lid, and other variables. ALWAYS COOK
MEAT TO A SAFE INTERNAL TEMPERATURE.
RECIPES ARE ONLY GUIDELINES.
• GMG Recipes: Please check the Recipes section at the
back of this manual for great recipes or on our site:
www.greenmountaingrills.com/recipes
WOOD FIRED 101
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Wood Fired 101
Green Mountain Grills Wood Fired 101
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