Cooking With Your Kalamazoo Outdoor Gourmet Grill - Kalamazoo 450 Series K450GB User Manual

COOKING WITH YOUR KALAMAZOO OUTDOOR GOURMET GRILL

The Kalamazoo Outdoor Gourmet grill should not be moved when operating or when hot.
You can adjust flame for left and right burners individually as desired.
Preheating
Gas Models After lighting, close lid and turn all burners to "High." Preheating to between
500 and 550°F (260 and 290°C) will take 5 to 10 minutes depending on conditions such
as air temperature and wind.
Hybrid Models Leaving the grill hood open, light hard wood or charcoal. The charcoal
has reached cooking temperature when it is coated in gray ash.
Drippings and grease
The ceramic tile brackets are designed to "smoke" the right amount of drippings for flavorful
cooking. Excess drippings and grease accumulate in the Drip Pan under the funnel.
Direct Cooking
Position food directly over a hot to moderately hot fire to sear and crisp the surface. This
method is popular for searing steaks and tuna steaks and for "flash" cooking shrimp.
Indirect Cooking
Position food away from the fire. This can be accomplished by turning the burner on one
side of the grill on high and placing food on the other side. For indirect cooking using
charcoal, arrange charcoal so that one area has less charcoal than the rest of the grill (or
none at all). When grill is preheated, place food over the low area. This is the preferred
method for grilling vegetables and fish fillets.
Combination Direct/Indirect Cooking
Follow directions above for Direct Cooking to sear the food. Then move food away from the fire
to slowly cook the food through. This is the most popular method for cooking large cuts of
meat.
Smoking
Either by cooking with wood or by smoldering soaked wood chips, smoking is a popular
method of producing distinctive, flavorful food.
There are several ways to smoke food using a Kalamazoo Outdoor Gourmet grill:
• Most effective is the Kalamazoo Outdoor Gourmet's
available on all models). Utilization of the smoker box will have the most impact on
the flavor of the food. See instructions above.
• On Hybrid models, cook using wood or a charcoal/wood combination. The results will
be a distinctive smoked flavor.
• Place water soaked wood chips into the smoker tray (available on all gas models).
Utilization of the smoker tray will lend a moderate smoked flavor
• Plank cooking. Food cooked on a plank is moist (because of the damp smoke from
the wood). The smoldering plank gives a subtle smoky tone to the food. Soak
wooden planks (Alder, Cedar, Maple, Oak, etc...) in water for at least one hour.
Kalamazoo Outdoor Gourmet 1.800.868.1699
™
™
exclusive smoker box (not
www.KalamazooGourmet.com
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