Green Mountain Grills Prime Owner's Manual - Page 11

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WOOD FIRED 101

• Smoke Flavor: You will get more smoke flavor at low temperatures than at high ones. If you wish to infuse a piece of

meat with a smoky flavor, cook it at 150°–160°F for an hour or so before you turn up the grill to finish it off.

• Let Meat Rest. Beef, pork, poultry, and fish will generally continue to cook after you remove them from the grill as the

hot outer part of the meat influences the cooler interior. While it seems possible to eat immediately upon finishing your

grilling, that seldom works out as a practical matter. Plan for the internal temperature to rise about 5 degrees after you

take it off the grill. Also, resting allows the juices to redistribute more evenly throughout the meat.

• Spritz! GMG sells a very nice stainless steel spritz bottle for about $10. You will use it on the meats you're cooking

regularly. Pork butts and picnic roasts, steaks, burgers, chops, and ribs will all benefit from regular, generous spritzing.

A good staple mixture is apple juice plus 2–3 tablespoons of Worcestershire.

• Be Creative! You can cook almost anything on this grill. Try pizza, bread, marinated vegetables, casseroles, and corn

bread, as well as steaks, roasts, hams, pork chops or tenderloins, wild game, fish, and poultry. Cook anything outside in

this appliance that you would cook in your kitchen oven.

• Low Temperature Smoking: For anything you plan to smoke for several hours, we recommend marinating it in sugar

or salt or both, in the refrigerator for several hours beforehand. This will normally cure the meat and should make it

safe. We do not recommend smoking poultry below 185°F for health reasons. Cooking it at or above that temperature

will still impart a rich, smoky flavor.

• General Cooking Guide. If you're new to pellet grilling, this will help you to get started. These are basic guidelines and

temps/times can vary depending on the size of what you're cooking, the initial temperature of the food when you put it

in, how often you open the lid, and other variables. ALWAYS COOK MEAT TO A SAFE INTERNAL TEMPERATURE.

RECIPES ARE ONLY GUIDELINES.

FOOD

METHOD

Brats

Grill

Brisket

Slow-Cook

Burgers

Grill

Chicken - Pieces

Grill

Chicken - Whole

Roast

Fish

Grill

Hot Dogs

Grill

Jerky

Smoke

Pizza

Bake

Pork Butts/Picnics

Slow-Cook

Ribs

Roast

Roast Beef

Roast

Salmon - Smoked

Smoke

Steaks

Grill

• GMG Recipes: Check our the Recipe book or on our site

GREENMOUNTAINGRILLS.COM

TEMP

TIME

450° - 500°F

5 - 10 mins/side

225° - 240°F

6 - 10 hrs

450° - 500°F

7 - 10 mins/side

375° - 425°F

15 - 20 mins/side

275° - 325°F

1.5 - 2.5 hrs

375° - 425°F

7 - 20 mins/side

450° - 500°F

5 - 7 mins/side

150° - 170°F

4 - 6 hrs

400° - 450°F

14 - 18 mins

225° - 240°F

8 - 16 hrs

200° - 250°F

4 - 8 hrs

250° - 300°F

1.5 - 3.5 hrs

150° - 175°F

6 - 10 hrs

450° - 500°F

6 - 10 mins/side

greenmountaingrills.com/recipes.