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Controls on the high setting. Remember for best
results, cook all your foods with lid closed. If you
are cooking chicken, turkey, roasts, hot dogs or
sausages we recommend that after pre heating
your grill on high you then turn both controls on
the medium settings (half way between the high
and low setting). To Keep food warm, or to fur-
ther slow the cooking process, you may try run-
ning only one side of the grill and warming or
cooking on the opposite side. Or you may try
cracking the lid (with a wood spacer) to let out
heat.
Baking
Pre-heat with both controls on high for 10
minutes. Then set your controls to the following
setting that most closely matches the tempera-
ture you wan to achieve:
Low Setting
Middle Setting
High Setting
(Hint: the lid thermometer will help to more accu-
rately set your controls)
Smoking
Caution: Before you proceed, make sure that your
grill is on a solid level surface. Check to see that
your drip pan is relatively clean. Smoking or
steaming with a dirty drip pan can affect the taste
of your food. To clean your drip pan, simply un-
screw the drain valve and lift out the drip pan.
Never attempt to clean the drip pan while the grill
is hot or if the grill is in use. A putty knife or scrap-
er works well for cleaning out the drip pan.
Wood Chip Smoking
Place the desired amount of wood chips in a wood
chip container. You can fabricate your own con-
tainer(s) by folding heavy gauge aluminum foil into
an open square or purchase a MHP stainless
steel smoker box (part #SDSSST) from your
Phoenix Dealer. Place one or more containers di-
rectly on top of the drip pan located under the
cooking grid. Do not place the container in the
middle of the drip pan. For best results place the
container halfway between the center and the
edge of the drip pan. Heat the grill on "HIGH" for
30 minutes, or until you detect smoke, before you
place your food on the grill. Cook to desired taste.
Liquid Smoking Grilling
Make sure your drip pan is relatively clean, see
above for drip pan removal cleaning. Close the
325 Degrees to 375 Degrees
375 Degrees to 425 Degrees
425 Degrees to 500 Degrees
Drip pan drain valve and fill the drip pan with wa-
ter (be sure not to overfill your drip pan). Add sev-
eral ounces of liquid smoke, experience will dic-
tate how much liquid smoke is required to suit
your taste. Heat the grill with both controls on
"HIGH" for 20 to 25 minutes. Keep controls on the
high settings and cook to desired taste. Add more
water and liquid smoke if you are cooking for an
extended period of time. Do not attempt to move
your grill with water in the drip pan, and wait until
your grill has cooled before draining out any re-
maining water.
Steaming
Caution: Before you proceed, make sure that your
grill is on a solid surface. Check to see that your
drip pan is relatively clean, see "Smoking" instruc-
tions for drip pan removal and cleaning. Close the
drip pan drain valve and fill the drip pan with water
(be sure not to overfill). Heat the grill with both
controls on "HIGH" for 20 to 25 minutes. Keep
controls on the high setting and cook to desired
taste. Steaming is good for such foods as; oys-
ters, clams, lobsters, and shrimp, etc. Do not at-
tempt to move your grill with water in the drip pan,
and until your grill has cooled before draining out
any remaining water.
COOKING TIMES
A Quick Reference
Chicken
3 lb. Whole Chicken 90 Minutes
Chicken Legs or
Thighs
Pork Chops
1 Inch Thick
Italian Sausage
Pork Sausage
Patty
Pork Ribs
Prime Rib
Vegetables
All
Biscuits
Canned
15
45-60 Minutes
15 Minutes Each
Side
40 Minutes
8 Minutes Each
Side
60 Minutes
2 1/2 Hours (Use
Meat Thermome-
ter)
30 Minutes
7 Minutes Each
Side
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