Meat Probe - USSC USG350 Assembly And Operating Instructions Manual

Note: These are suggested approximations only and intended as guidelines only. For best results please follow
appropriate recipe.
Meat
Cut
Type
Beef Hamburgers
Beef T-Bone/Ribeye
Beef Tenderloin
Beef Brisket
Beef Filet Mignon
Beef Flank Steak
Beef Ribs
Pork Loin
Pork Baby Back Ribs
Pork Shoulder Steak
Pork Ground Pork
Pork Pork Chops
Chicken Breast
Chicken Thighs
Whole Chicken
Chicken
4-5lbs
Turkey 10-12lb Turkey
Turkey Legs
Lamb Rack of Lamb
Lamb Lamb Chops
Salmon Filet
Cod Loin
Scallops Scallop
Shrimp Whole Shrimp
Lobster Tail

MEAT PROBE

This grill is equipped with a meat probe. When plugged in, the meat probe allows you to track the temperature
of the food as it cooks without having to repeatedly open the grill lid and test with an instant-read thermometer.
Proper placement is particularly important when cooking at higher heat as opposed to low and slow, because
there will be a large differential within just an inch of space in the food. When inserting the meat probe avoid
bone as this will give incorrect readings.
When placing the probe, make sure it is secure. When the thermo meter nears the target temperature, spot-
check other areas to see if they are also close. When handling the meat probe be careful to remember that the
probe and its wires are hot.
To utilize your meat probe, first follow the start up instructions on page 9. Bring your grill up to the temperature
you desire to cook. Once preheating is complete, place your meat on the grill surface with the probe inserted
in the optimal place in the roast. Plug the meat probe in on the display panel. Push the DISPLAY button until
both the "Actual" and "Setpoint" lights are not lit. The temperature shown on the display will be your internal
meat temperature. The use of the meat probe will prevent you from opening and checking the internal meat
temperature, therefore preserving heat and pellet usage.
Suggested Cooking
temp.
425° F 10 min. on each side
450° F 10 to 20 min (depending on degree of doneness desired) turning once
400° F 25 to 30 min (depending on degree of doneness desired)
225° F 4-6 hrs
450° F 10 to 15 min (depending on degree of doneness desired) turning once
450° F 10 to 15 min (depending on degree of doneness desired) turning once
225° F 3-4 hrs
350° F 1 to 1.5 hrs
325° F 2 hrs
325° F 35 to 40 min
300° F 45 min
325° F 45-50 min.
350° F 25-30 min, turning once 1/2 way through
350° F 40-45mins
450° F 70-90 mins
325° F 3hrs
225° F 4-5 hrs
400° F 30 min, for Rare, longer if desired
450° F 12 min, turn once 1/2 way through
350° F 25-30 min.
400° F 20 min
450° F 8-10 min
450° F 2-3 min/side
400° F 25-30 min
Approximate Suggested Cook Time
-11-