Understanding The Control Board - Pit Boss AUSTIN XL Serie Instrucciones De Montaje Y Funcionamiento

Tabla de contenido

Idiomas disponibles

GRILL TEMPERATURE RANGES

Temperature readouts on the control board may not exactly match the thermometer. All temperatures listed below

are approximate and are affected by the following factors: outside ambient temperature, the amount and direction of

wind, the quality of pellet fuel being used, the lid being opened, and the quantity of food being cooked.

•

HIGH TEMPERATURE (205-260°C / 401-500°F)

This range is best used to sear and grill at a high heat. Use in tandem with the flame broiler (slide plate) for indirect or

direct flame cooking. With the flame broiler open , direct flame is used to create those "blue" steaks, as well as flame-

kissed vegetables, garlic toast or s'mores! When the flame broiler is closed , the air circulates around the barrel, resulting

in convection heat. High temperature is also used to preheat your grill, burn-off the cooking grids, and to achieve high heat

in extreme cold weather conditions.

•

MEDIUM TEMPERATURE (135-180°C / 275-356°F)

This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will

greatly reduce the chances of a grease flare-up. Ensure that the flame broiler slider in the closed position, covering the

slotted openings. Great range for cooking anything wrapped in bacon, or where you want versatility with control.

LOW TEMPERATURE (80-125°C / 176-257°F)

•

This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your

PELLET GRILLS (WALMART)

meats juicy by cooking longer at a lower temperature (also known as low and slow ). Recommended for the big turkey at

Thanksgiving, juicy ham at Easter, or the huge holiday feast.

-TAILGATER, CLASSIC, AUSTIN XL

Smoking is a variation on true barbecuing and is truly the main advantage of grilling on a wood pellet grill. Hot smoking ,

PELLET GRILLS (WALMART)

another name for low and slow cooking, is generally done between 80-125oC / 176-257oF. Hot smoking works best when

longer cooking time is required, such as large cuts of meats, fish, or poultry.

-TAILGATER, CLASSIC, AUSTIN XL

TIP: To intensify that savory flavor, switch to SMOKE (low) temperature range immediately after putting your food

on the grill. This allows the smoke to penetrate the meats.

The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs

prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!