Controlling Flare-Ups; Charcoal Grilling; Charcoal Tray Lifting System; First Use - Grill Burn-Off - Pit Boss MEMPHIS ULTIMATE 2.0 Manuel De L'utilisateur

CONTROLLING FLARE-UPS

Flare-ups are a part of cooking meats on a grill and add to the unique flavor of grilling. Excessive flare-ups can over-cook your
food and be dangerous. If a grease fire occurs, close the lid and turn the burner knob(s) to "O" until grease burns out. Be careful
when opening the lid as a sudden flare-up may occur. If excessive flare-ups occur, do not pour water onto the flames.
CAUTION: Putting out grease fires by only closing the lid is not possible. Excessive flare-ups result from
build-up of grease in the bottom of your grill.
1. If a grease fire develops, turn burner knobs to the "O" position, LP gas tank valve CLOSED. Do not use water on a grease
fire. This can cause grease to splatter and could result in serious burns, bodily harm or other damage.
2. Do not leave the grill unattended while preheating or burning off food residue on HIGH. If grill has not been cleaned, a
grease fire can occur.
WARNING: When cooking, fire extinguishing materials should be readily accessible. In the event of an oil/
grease fire, use type BC dry chemical fire extinguisher or smother with dirt, sand or baking soda. Do NOT
attempt to extinguish with water.
MINIMIZE FLARE-UPS
• Trim excess fat from meats prior to cooking.
• Cook high fat content meats on LOW setting or indirectly.
• Ensure that your grill is on a hard, level, non-combustible surface and the grease is allowed to drain into the grease
receptacle.
Charcoal barbecues are extremely versatile. High temperatures are ideal for quickly cooking burgers and sausages, try
adding some wood chips to the charcoal, or try combining different flavor wood chips to make your meats even more
flavorful.

CHARCOAL TRAY LIFTING SYSTEM

The charcoal tray has six positions in which it can operate. Lock the charcoal tray in the uppermost position, as close to the
cooking grids as possible, when starting the grill. This location is also used when you require the most heat, for that quick "sear"
or intense heat. Lowering the Charcoal Tray from the food and adjusting the intake vents will reduce the temperature resulting
in that famous "slow and low" flavor.
You can regulate the temperature also by moving the front Air Damper ventilation slide to the left or right. The Smoke Stack is
also a variant to controlling your temperature, as you can rotate your Smoke Stack Lid to be more open or closed. Closing these
vents either partially or completely will help cool down the coals. Do not completely close the air vents unless you are trying to
cool down or extinguish a flame. When covering the grill for storage, open the air vents to allow air movement within the grill.
FIRST USE – GRILL BURN-OFF
Before cooking on your grill for the first time, it is important to complete a grill burn-off. Start the grill and operate at any
temperature over 176°C / 350°F (with the lid down) for 30 to 40 minutes to burn-off the grill and rid it of any foreign matter.

CHARCOAL GRILLING

13