BBQ 15897 Use And Care Manual page 16

8EFORE FIRST USE
Before cooking with your BBQ PRO GrilYSmoker. follow
Ihese steps closely to both cure the finish and season Ihe
interior of your griiYsmoker, Improper preparation of your
grill may affect the finish andtor add metallic flavors to your
first foods.
• Brush or wipe all interior surfaces including grills and
grates with vegetable cooking oil.,
Using charcoal, build a small fire on the charcoal grate
in the Smoker Box. being sure not to lay coals against
the walls,
Close doors. Open butterfly damper In Smoker Box and
Smokestack damper approximately one quarter.
Continue burning charcoal for two hours or more After
at least 2 hours, begin increasing temperature by
opening the butterfly damper and smoke stack damper
half-way, and adding more charcoal until the
temperature gauge increases by aboul 50-75 degrees
Hold tf at that temperature for about 15-30 minutes,
Your BBQ-PRO Grill/Smoker is now ready for use
;RILLING IN THE MAIN COOKING CHAMBER
WARNING: Failure to read and follow instructions for
lighting charcoal may result in serious personal injury
and/or properly damage,
Charcoal is recommended, however a combinalion of
wood chunks or wood chips mixed in with Ihe charcoal
may be used as the fuel source for grilling,,
Remove the cooking grates and place charcoal on the
charcoal grate in the main cooking chamber. Do not
build too large of a fire, We recommend starting a fire
wilh no more than 4 pounds of charcoal (approximately
60 briquets) and adding more as needed during cooking
After allowing the fire to burn down. place the cooking
grates in lhe main cooking chamber,,
SMOKING AND SLOW COOKING
• If using the unit as a smoker, remove lhe cooking grates
from the smoker box and build your fire on lop of fhe
smoker box charcoal grate., Either charcoal or wood may
be used, but wood is fhe recommended fuel for the
flavor it imparts through lhe smoke. Most seasoned
hardwoods are good for smoking, such as hickory,
mesquita, pecan, oak, a_ple, etc, It's best to remove
barkbefore burning, as it contains a high acid content
and imparts an acrid flavor
• After allowing the fire to burn down, close lhe doors and
conlrol the lemperature and smoke with the dampers of
the smoker box and smoke slack, Since heal and smoke
rise, a nalural airflow will be maintained from lhe air
damper near the heal source up to fhe smoke slack
This is known as "air draw." Do not operate the unit with
temperatures exceeding 450 degrees in the smoker box_
• Place the food in the main cooking chamber and use the
temperature gauge to monitor temperalure. Cooking and
smoking are taking place using indirect heat, Because of
this, there is no worry of a grease fire flare-up ruining the
food. Do not place food within 6" of the opening from [he
main cooking chamber into the smoker box,
• A general rule of thumb for cooking is about 1 hour per
pound for smoking large cuts of meal. Refer to a cook
book for specific cuts of meals. Limit the number of times
you open the smoker box door, as this will allow heal to
escape and extend the cooking lime. If food seems to
be gelling too smoky or brown before the cooking time is
finished, cover it loosely with heavy duty aluminum foil
GRILL MAINTENANCE
Surface rust can form on the inside of your smoker.,To
prevent this, always make sure to apply a light coat of
vegetable oil on interior surfaces after cleaning. This wifi
aid in the prolecfion of your unit. Exlerior surfaces may
need occasional touch-up, We recommend the use of a
commercially available black high temperature spray
pjalnt.
EVER PAINT THE INSIDE OF YOUR GRILL/SMOKERI
Make sure coals are completely exlinguished before
cleaning inside of smoker, and always remove the ash
afler each use. Inside surfaces may be ctsaned with a
sotulion of detergent and water applied with a scrub
brush., Thoroughly rinse with water and allow to air dry.
Coat with vegetable oil before using again,
To ensure that it is safe to eat, food must be
cooked to the minimum internal temperatures
listed in the table below,
USDA* Safe Minimum Internal Temperatures
Fish 145= F
Pork 160 _ F
Egg Dishes 161)_ F
Steaks and Roasts of Beef, Veal or Lamb 145° F
Ground Beef, Veal or Lamb 16D= F
Whole Poultry (Turkey, Chicken, Duck, etc.) 165 = F
Ground or Pieces Poultry (Chicken Breast, etc.) t65 ° F
" United States Department of Agriculture
THE HEAT OF THE COALS
_t_mp_l'alule
_anr_e (F:) vi._u.1 _ues
_] 400 lo 45D rash'_ d eep r_d glow
PlOT COALS
iMODERA'rELY
HOT
!_0 HOTCOALS
MF!
_ODEFtAI ELY
HOT COALS
MOOERATEEi
COOL COALS
Ihlr_coating _! g{w ash;
375 Io 450 d_ep trodglow
_{gnlli:anl coaling of gr_y
3251l0 375 ash r_d plow
3013!o 325 lhtck cr_alil_gor gtt_y a_h:
d_ll red glow
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