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TO MINIMIZE FLARE-UPS:
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Trim excess fat from meats prior to cooking.
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Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the
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drain hole in the bottom and into grease cup.
HELPFUL HINTS
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If you pre-cook meat or poultry, do so immediately before grilling.
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Never defrost meat at room temperature or on a countertop.
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Refrigerate leftovers within 2 hours of taking food off the grill.
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For additional information, please phone the USDA's toll free Meat & Poultry Hotline at 800-535-4555.
CONTROLLING FLARE-UPS:
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Flare-ups are a part of cooking meats on a grill. This adds to the unique flavor of cooking on a
charcoal grill. Excessive flare-ups can over-cook your food and cause a dangerous situation for you
and your grill. Excessive flare-ups result from the build-up of grease in the bottom of your grill. If this
should occur, DO NOT pour water onto the flames. This can cause the grease to splatter and could
result in serious burns or bodily harm. If grease fire occurs close the lid and turn off the main burners
until the grease burns out. Use caution when opening the lid as sudden flare-ups may occur.
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DO NOT leave your grill unattended while in use.
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DO NOT move grill when in use.
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DO NOT use water to extinguish flare-ups.
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Have fire extinguisher readily accessible suitable for use with charcoal appliances.
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