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Cooking Guidelines & Tips

Tips

When using the Charcoal Grilling Chamber, start

cooking with the Air Vents open. Opening the vents

increases air flow to add heat. Closing the vents slows

air flow to reduce heat.

Foods like burgers, hot dogs, and brats cook best at

moderate heat. A single layer of charcoal across the

bottom works well. Searing steaks requires a hot fire

with double or triple the layer of charcoal used.

When cooking for a few hours, such as slow cooking,

you will need to shovel ash out of the Grilling Chamber

and Tray before adding more charcoal.

When using the Portable Charcoal Grill or Grill/Slow

Cook Combo Configurations, simply open the lid and

remove the Grill Grate to access the charcoal.

When using the Oven Configuration, carefully unlatch

and remove the Oven Chamber to access the charcoal

in the Grilling Chamber.

Lighting charcoals with a charcoal chimney or stacking

the coal under paper are easy ways to get charcoal

hot. Wait for the charcoal briquette to get gray and hot

(about 15–20 minutes) before cooking.

Emeril Lagasse

™

Southern Cooker

™

Lump wood charcoal is made from natural wood, which

is easy to light, burns with a high temperature, and

burns quicker than briquettes. Lump wood charcoal

is good for searing steaks and burgers. Charcoal

briquettes are made from wood that is compressed into

consistent shapes. They usually have a longer burn time

and are ideal for long, low-heat slow cooking because

they make controlling temperature easier.

Choosing Wood

Smoke from the wood is meant to enhance the food's

flavor, not overpower it.

Use dry, hard woods.

Mix in the dry, hard wood with your preferred charcoals

to create some smoke during your cooking cycle.

Use fruit woods, like cherry or apple, for light meats,

like poultry, or fish. Use wood like hickory, oak, or

mesquite for meats like beef and pork.

Cooking Guidelines & Tips

Internal

Temperature

Food

Meat Chart

Beef & Veal

Use this chart and a food

thermometer to ensure

that meat, poultry, seafood,

and other cooked foods

Chicken & Turkey

reach a safe minimum

internal temperature.

Fish & Shellfish

For maximum food safety,

†

the U.S. Department of

Agriculture recommends

Lamb

165° F/74° C for all poultry;

160° F/71° C for ground

beef, lamb, and pork; and

Pork

145° F/63° C, with a 3-minute

resting period, for all other

types of beef, lamb, and pork.

Also review the USDA Food

Safety Standards.

Internal

Type

Temperature

Ground

160° F (71° C)

Steaks, roasts: medium

145° F (63° C)

Steaks, roasts: rare

125° F (52° C)

Breasts

165° F (74° C)

Ground, stuffed

165° F (74° C)

Whole bird, legs, thighs, wings

165° F (74° C)

Any type

145° F (63° C)

Ground

160° F (71° C)

Steaks, roasts: medium

140° F (60° C)

Steaks, roasts: rare

130° F (54° C)

Chops, ground, ribs, roasts

160° F (71° C)

Fully cooked ham

140° F (60° C)

Emeril Lagasse

™

Southern Cooker

†

™