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COOKING TIPS
Building Your Fire
1. Stack charcoal briquettes or wood into a pyra
mid-shaped pile on top of the charcoal grate or
ash pan. We recommend using 1.5 pounds (ap-
proximately 23 briquettes) to start your fire, add-
ing more as needed.
2. If using lighter fluid, saturate the charcoal bri-
quettes with lighter fluid and let it soak in for ap-
proximately 5 minutes. If using a chimney starter,
electric starter, or other type of fire starter, light
your fire according to the manufacturer's instruc-
tions.
3. Always light the fire with the cooking chamber
and firebox lids open. Leave lid open until bri-
quettes are fully lit. Failure to do this could trap
fumes from charcoal lighter fluid in grill and may
result in a flash fire when lid is opened.
4. Never add charcoal lighter fluid to hot or warm
coals as flashbacks may occur causing injury.
5. You are ready to begin cooking when the pile of
briquettes ashes over and produces a red glow
(approximately 12 – 15 minutes).
6. Depending on your cooking method, either leave
the briquettes in a pile or spread evenly across
the charcoal grate using a long-handled poker.
7. Avoid laying coals on grill walls.
FOOD SAFETY
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:
1. Clean: Wash hands, utensils, and surfaces with
hot soapy water before and after handling raw
meat.
2. Separate: Separate raw meats from ready-to-eat
foods to avoid cross contamination. Use a clean
platter and utensils when removing cooked foods.
3. Cook: Cook meat and poultry thoroughly to kill
bacteria. Use a thermometer to ensure proper in-
ternal food temperatures.
4. Chill: Refrigerate prepared foods and leftovers
promptly.
FOOD SAFE GRILLING TEMPERATURES FROM THE
FDA
Meat
Cook beef, pork, veal, and lamb roasts, steaks, and
chops to at least 145° F (63° C), with a 3 minute rest
time.
Ground Meat
Cook ground beef, veal, lamb, and pork to at least
160° F (71° C).
Cook ground poultry to 165° F (74° C).
Poultry
Cook all poultry to minimal safe internal temperature
of 165° F (74° C).
You may wish to cook poultry to a higher temperature
for personal preference.
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 lon-
ger. The meat's internal temperature and thickness
can also affect cooking times.
• Cold and thicker meats will take longer to cook.
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