Grill Operation; Pre Heat; Cook Mode; Smoking - England's Stove Works 21-PG100 Instructions

Pre‐Heat
"Pre‐Heat" is the starting stage of cooking or smoking where the pellet fuel is fired, and the grill
comes to the set temperature. It can occasionally take the grill up to 30‐45 minutes to
completely pre‐heat. *This time may be longer if you operate your grill during the colder
months.
Cook Mode
During Cook mode, the grill will maintain the temperature selected on the heat range. It is
normal to see some fluctuation up and down of the temperature. NOTE: When adding,
adjusting, or removing food, you may see a larger decrease in temperature, but once the doors
are closed again the grill should return to set temperature.
*The cast grate temperature (on the left, "direct" side) is 100‐200 degrees hotter than the
temperature on the right, "indirect" side, where the door thermometer is located. Please be
aware that when grilling on the cast grate, the temperature will be hotter than the door
thermometer indicates. This is a positive feature, since you will be able to achieve temperatures
in excess of 600 degrees for cooking steak, etc.
Smoking
Your grill has been designed to serve as an excellent smoker as well as a barbecue grill. Setting
the control board heat range to lower temperatures is perfect for long (i.e. overnight) smoking.
The temperature selected will depend on what foods are being smoked. Recommended
temperatures for different meats are discussed later in this manual. Different varieties of food‐
grade flavored pellets may also be experimented with, to accommodate different tastes. Please
note that (in general) the lower the temperature setting, the more smoke the grill will produce.
CAUTION:
Always use a meat thermometer to ensure meats and poultry have been cooked
to a safe internal temperature. Serious health risks may occur when consuming undercooked
meat. We recommend using a good quality probe‐type thermometer for the most accurate
results.
CAUTION:
We do not recommend using your grill as a smoker when outside temperatures
are cold and windy. At smoking temperatures less than 225F, the chance of creosote forming
from smoke condensation could be possible. Also, when operating during hot weather (90
degrees or above), it may be harder to maintain low grill temperatures (200 degrees or lower).
Creosote – Formation and need for removal: When wood pellets are burned slowly, they
produce tar and other organic vapors that combine with expelled moisture to form creosote.
The creosote vapors condense in the relatively cool oven flue and exhaust hood of a slow
burning fire. As a result, creosote residue accumulates on the flue lining and exhaust hood. If
ignited, this creosote makes an extremely hot fire. When grease or creosote has accumulated,
they should be removed to reduce the risk of fire.
*There is risk of serious injury or death if the unit is over‐fired. If operated and maintained
properly, the unit should not over‐fire. Any self modification to the unit could cause it to
GRILL OPERATION
over‐fire, and also voids any warranty.*
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