Operating Tips - USSC Irondale Assembly And Operating Instructions Manual

• When the grill is plugged in, the control board will flash through a sequence of letters and numbers before
going to a blank display screen.
• When the grill is turned on, there will be three flashing lights found between the numbers of the display. The
three lights will continue to flash until the grill reaches 180°F, then the startup sequence will be finished.
• Grill operating temperatures are 180°F to 500°F.
• When the grill is first turned on, the control board will go to 350°F on the first ignition. If the grill has been used,
the control board will go to the last setting used.
• "Smoke" mode ranges from 180°F to 230°F. The concentration of smoke will vary depending on the temperature
selected. There will be a higher concentration of smoke at lower settings than there is when operating at
higher temperatures for "Smoke" mode.
• The combustion blower is on constantly during "Cook" mode and does not vary in speed.
• If the grill is turned off during "Startup" mode, everything shuts off without a shutdown sequence.
• If the flame plate is installed improperly, a burn back may occur due to the airflow restrictions at the burn pot.
• If the grill is in "Cook" mode and change to "Smoke" mode, the temperature will automatically go to 180°F.
• If the grill is in "Smoke" mode and change to "Cook" mode, the temperature will automatically go to 450°F.
• Temperature control doesn't begin to control the feed rate for 15 minutes, due to the 15-minute start-up
sequence.
• Make sure to unplug the grill only after it has gone through the shutdown sequence, cooled off, and is not in use.
• DO NOT unplug the grill during use or to shorten the shutdown sequence.
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
Chicken Whole 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

Operating Tips

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 40-45 min
450°F 70-90 min
325°F 3 hrs
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
-9-
Approximate Suggested Cook Time