Temperature Range; Direct Grilling; Indirect Cooking; Charcoal Or Wood Fire - Kalamazoo Outdoor Gourmet K500HB Use And Care Manual

„ Wood-fired Cooking: Place a moderate amount of hard wood in the Hybrid Fire Grilling Drawer.
Follow the lighting instructions on page 31. Light all main burners. Extinguish the ignition burner.
LEAVE THE HOOD OPEN while the wood fire starts. Once the wood is burning at a sufficient level, you
may turn off the main burners. The wood fire will go through an intense heat cycle before it is ready to
be used for cooking. Wait until the fire has subsided to an appropriate level before proceeding with
cooking on the grill. Generally, wood grilling is done over a fire with a low and even flame that does
not reach as high as the cooking surface.
Combination Fire Cooking: You have a choice. You may extinguish the main burners to cook with a
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pure wood or charcoal fire, or you may leave the burners on to supplement the heat. When cooking
over this combination fire, you should use less charcoal or wood than you would if the burners were
turned off. This is one of the best features of the Kalamazoo. You can enjoy cooking with the dry heat
of a charcoal fire while burning less charcoal by using the burners below to supplement and prolong
the heat.

Temperature Range

Your Kalamazoo Hybrid Fire Grill is designed to support the full range of outdoor cooking techniques. Direct
grilling, indirect cooking or roasting, intense searing and traditional American barbecue are all possible (see
the following section on cooking techniques).
The temperature range of each grill will vary somewhat based on altitude, local gas supply and ambient
temperature, but it should be reasonably close to the following performance guidelines.
„ Direct Grilling, Gas-Fired: The main burners are capable of heating the grill to 700ºF or greater.
Remember, the cooking surface is hotter than the reading on the grill thermometer.
Indirect Cooking, Gas-Fired: You can create indirect cooking zones at temperatures between 250ºF
„
and 500ºF for slowly- or quickly-roasting foods by leaving at least one main burner turned off and
adjusting the control valve on the remaining burners. It is recommended that you pre-heat the grill
with all main burners on and the hood closed for 10 minutes before adjusting the grill for indirect
cooking. It is also recommended that the indirect zone (the burner that is off) be the far-right or the
far left of the main grilling area. You may also use the ignition burner as the source of indirect cooking
heat.
Charcoal or Wood Fire: Intense, searing heat in excess of 1,000ºF can be created by a wood or
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charcoal fire. It is recommended that these temperatures be used in only a single zone of the grill and
not for the entire cooking area. Temperatures as low as 200ºF can be maintained with a charcoal fire.
Add just a couple of briquettes at a time to the stable fire in order to maintain the heat at the desired
level.
WARNING: The grill hood must remain open any time the hood thermometer is reading temperatures at or
above 750ºF.
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