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FOOD SAFETY
Food safety is a very important part of enjoying the out-
door 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 bacte-
ria. Use a thermometer to ensure proper internal food
temperatures.
4. Chill: Refrigerate prepared foods and leftovers prompt-
ly.
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 longer. The
meat's internal temperature and thickness can also af-
fect cooking times.
• Cold and thicker meats will take longer to cook.
GRILL MAINTENANCE
1. Frequency of clean up is determined by how often the
grill is used.
2. Make sure coals are completely extinguished before
cleaning inside of the unit.
3. Thoroughly rinse with water and allow to air dry before
using again.
4. Wipe out the interior of the unit with a cloth or paper
towels.
5. When finished cooking, and the unit has adequately
cooled, clean out all remaining ashes.
6. Ashes collect moisture, which can lead to premature
rusting and decay.
7. Periodically coating the interior surfaces with vegeta-
ble oil will aid in the protection of your unit. Also, oc-
casional touch up of the exterior paint will be required.
Black, high-temperature spray paint is recommended.
NEVER PAINT THE INTERIOR OF THE UNIT.
Cooking Surface: If a bristle brush is used to clean any
of the grill cooking surfaces, ensure no loose bristles re-
main on cooking surfaces prior to grilling. It is not recom-
mended to clean cooking surfaces while
grill is hot.
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