My Cart - Quick Order

Customer Service 912-638-4724

8:30 AM – 7:00 PM EST, M-F

912-638-4724 | kEncEmailtfswjdfAdibshsjmmfs/dpn


GRILL TIPS

FIRST TIME USE

A natural vegetable oil coating was applied inside your grill to protect it during shipping. Before your first use burn off the coating by heating the grill to 300° F and letting it burn for 15-mins.

Direct Method

STEAK (& ALL MEATS):

Cook food directly above coals/heat. Generally speaking, to grill meats, raise fire grate to high position (hot) and sear for one minute on each side with the lid open to seal in flavor and juices. Then lower fire grate to medium position with lid closed and cook to desire doneness. Control heat with dual dampers and adjustable fire grate.

BETTER BARBECUE

Place grilled meat back in the marinade for several minutes before serving – it will become tastier and juicier. CAUTION: Boil extra marinade first to kill bacteria remaining from the raw meat.

Tips:

Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into thickest part not touching bone & allow five minutes to register. Internal temperatures for BIRDS should be 170F to 180F and meat should be 140F for rare, 160F medium and 170F for well done.

reverse sear

REVERSE SEAR WHAT IS IT?

After talking with a few folks there seem to be 2 schools of thought here.
  1. Do a sear on your meat then smoke it.
  2. Smoke your meat, and then do your sear.

REVERSE SEAR

INSTRUCTIONS:

  1. This process is known as the Maillard reaction and is responsible for the savory flavor and beautiful mahogany brown color of roasted meats.
  2. This process is best for large cuts of meat this sirloin was 2 ½ inches thick. We want to smoke our steaks at 250 degrees (122c) until we reach an internal temperature of 120 degrees (48c) about 45 minutes. You can wing it with your temperatures if you don’t have anything to check with. Man has been cooking for 1000’s of years without any kind of thermometers. But, I like more control especially with the cost of good meat.
  3. This process is best for large cuts of meat this sirloin was 2 ½ inches thick. We want to smoke our steaks at 250 degrees (122c) until we reach an internal temperature of 120 degrees (48c) about 45 minutes. You can wing it with your temperatures if you don’t have anything to check with. Man has been cooking for 1000’s of years without any kind of thermometers. But, I like more control especially with the cost of good meat.

Indirect Method

Using the Charcoal Grill side of the Duo with a WATER PAN. Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING SLOWLY.

Double Play

SMOKIN' RECIPES:

  1. Place water/drip pan on left side of fire grate.
  2. Place hot coals on right side (damper end) of fire grate. The charcoal basket accessory helps confine coals to one side.
  3. Place meat above water pan.
  4. Place fire grate in low position.
  5. Close lid & control heat with dampers & adjustable grate.
You may want to sear certain foods before smoking by placing meat directly above coals with LID open and FIRE GRATE in high (hot) position for several minutes. Add flavor soaked wood chips to the fire and add 1 part marinade, beer or wine to 3 parts water to the drip pan. OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME. Cooking with meat thermometer ensures food is fully cooked. Insert thermometer into thickest part not touching bone, and allow five minutes to register. Internal temperature for birds should be 170F to 180F or when leg moves easily in joint. Meat should be cooked to internal temperature of 140F for rate, 160F for medium and 170F for well done. Check the water level when cooking more than 4 hours or when you can’t hear the water simmering. Add water by moving meat over and pouring water through GRILL into WATER PAN. IF THE SMOKE IS WHITE, THE FIRE’S RIGHT. IF THE SMOKE IS BLACK, ADD SOME DRAFT.

Smoking Times

Smoking Times

Cuts of Beef

Cuts of Beef