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Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on
the grill by indirect heat. Place food over the unlit burner(s);
the heat from the lit burners circulates gently throughout the
grill, cooking the meat or poultry without the touch of a
direct flame. This method greatly reduces flare-ups when
cooking extra fatty cuts because there is no direct flame to
ignite the fats and juices that drip during cooking.
1 Burner Cooking
Consumes less fuel.
Indirect Cooking Instructions
• Always cook with the lid closed.
• Once the burners are lit, extinguish any individual burner
by turning its knob to OFF.
• Due to weather conditions, cooking times may vary.
During cold and windy conditions, the temperature setting
may need to be increased to insure sufficient cooking
heat.
• Place food over unlit burner(s).
2 Burner Cooking
Great indirect cooking on low. Produces
slow and even heating. Ideal for slow
roasting and baking.
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:
• Clean: Wash hands, utensils, and surfaces with hot soapy
water before and after handling raw meat and poultry.
• Separate: Separate raw meats and poultry from ready-to-
eat foods to avoid cross contamination. Use a clean platter
and utensils when removing cooked foods.
• Cook: Cook meat and poultry thoroughly to kill bacteria.
Use a thermometer to ensure proper internal food
temperatures.
• Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-800- 535-4555 (In Washington, DC (202) 720-3333, 10:00
am 4:00 pm EST).
How to Tell if Meat is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very fast
on the outside. Use a meat thermometer to be sure food
has reached a safe internal temperature and cut into the
food to check for visual signs of doneness.
• Whole poultry should reach 180° F; breasts, 170° F. Juices
should run clear, and the flesh should not be pink.
• Hamburgers made of any ground meat or poultry should
reach 160° F and be brown in the middle with no pink
juices. Beef, veal and lamb steaks, roasts and chops can be
cooked to 145° F. All cuts of pork should reach 160° F.
• NEVER partially grill meat or poultry and finish cooking
later. Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like
hot dogs, grill to 165° F, or until steaming hot.
WARNING: To ensure that it is safe to eat, food must be
cooked to the minimum internal temperatures listed in the table
below.
USDA *Recommended Safe Minimum Internal
Temperatures
Beef, Veal, Lamb, and Pork: Whole Cuts**
Fish
Beef, Veal, Lamb, and Pork: Ground
Egg Dishes
Turkey, Chicken, and Duck: Whole, Pieces, and
Ground
* United States Department of Agriculture
** Allow meat to rest for three minutes before carving or
consuming.
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145°F
145°F
160°F
160°F
165°F
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