Thermos 615 Product Manual page 5

Know When Your Fire is Ready
Successful charcoal grilling depends on a good fire. The general
rule for knowing when your coals are ready for grilling is to make
sure that 80 percent or more of the coals are ashy gray. Using
caution, arrange the hot coals on your charcoal grate based on
your desired method of cooking. Here are a few steps you can
take to adjust the temperature of your fire:
-If it is too hot, spread the coals out a bit more, which makes the
fire less intense.
-Raise or lower the adjustable charcoal grate.
-Partially close the vents in the grill, which reduces the amount of
oxygen that feeds the fire.
-Use the indirect grilling method, with coals to either side of drip
pan and the food over the pan rather than directly over the coals.
-In the event of a severe flare-up, spray the flames with water
from a squirt bottle. Be careful, spraying with water tends to blow
ashes around and make a mess.
-Add briquettes 2 or 3 at a time to increase the burn time. Allow
10 minutes for coals to ash over before adding more.
Direct and Indirect Grilling
Direct Grilling - For most grilling, the ignited coals are spread in
a single layer under the food. This is called direct grilling and is
appropriate for relatively quick-cooking items such as
hamburgers, steaks and most seafood. The single layer of coals
emits even, steady heat, whether the grill lid is open or closed,
and represents the way most people grill. For more control, pile
some of the coals on one side of the grill where they will emit
intense heat. You can move the food around on the grill, setting
it over the very hot coals when you want to sear it or when a
thick piece needs to cook a little more quickly. You can also use
the adjustable charcoal grate and dampers to control the
temperature in your grill.
Indirect Grilling - For items that take longer to cook, you will
want to use indirect grilling. This method is for long, slow
cooking in a covered grill. For indirect cooking, the coals are
piled two or three coals deep on one side of the grill, or divided
and piled on two sides. This leaves an empty space next to the
coals or between them. Food cooked over indirect heat is often
started over direct heat and then moved to the cooler (empty)
part of the grill for even, slow cooking. To make the heat as even
as possible, construct two piles of coals. It is common to place a
metal drip pan in the empty space beside or between the coals,
which is filled with water, wine, beer, broth, or a combination.
Place the food directly over the drip pan. This injects a little extra
moisture into the cooking environment and also catches dripping
juices, which makes clean-up a little easier and reduces the
possibility of flare-ups. (Remember to keep a spray bottle filled
with water on hand to extinguish any flare-ups.) Once you get
used to the indirect method, you may prefer to use it for more
grilling tasks. Although it may take a little longer, it is an excellent
cooking method and a sure way to prevent the food from burning
and to promote even cooking.
Grilling with Wood Chips/Wood Chunks
For a more robust smoke flavor while using charcoal briquettes
or lump charcoal, try adding wood chips or several wood chunks
to the fire. Wood chunks are available in a variety of natural
flavors, and can be used alone or in addition to charcoal. As a
general rule, any hardwood that bears a fruit or nut is suitable for
cooking. However, different woods have very different tastes.
Experiment with different woods to determine your personal
favorite, and always use well-seasoned wood. Green or fresh-
cut wood can turn food black, and tastes bitter.
Our Recommendations:
Chicken - Alder, Apple, Hickory, Mesquite
Beef - Hickory, Mesquite, Oak
Pork - Fruitwoods, Hickory, Oak
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite
Vegetables – Mesquite
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat.
Separate: Separate raw meats from ready-to-eat foods to avoid
cross contamination. Use a clean platter and utensils when
removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
Cooking on your new grill is a hands-on experience, and it is
recommended to remain outside with your grill while cooking.
Grilling can be affected by many external conditions. In cold
weather, you will need more heat to reach an ideal cooking
temperature, and grilling may take longer. The meat's internal
temperature and thickness can also affect cooking times. Cold
and thicker meats will take longer to cook.
Internal Meat Temperatures
Meat cooked on a grill often browns very fast on the outside.
Therefore, use a meat thermometer to ensure it has reached
safe internal temperatures.
USDA Recommended Safe Minimum
Beef, Veal, Lamb, Steak, Roasts, & Whole Pork
(with a 3 minute rest time)
Fish
Beef, Veal, Lamb, and Pork - Ground
Egg Dishes
Turkey, Chicken & Duck Whole, Pieces & Ground
Please refer to the USDA for complete, up-to-date information.
Our internal temperature chart is based on USDA standards for
meat doneness. Check it out at www.isitdoneyet.gov
5
Food Safety
Internal Temperatures
145° F
145° F
160° F
160° F
165° F