Grilling Guide - Smoke hollow CG600S Manual Del Usuario

SEASONING YOUR COOKING GRATE
• Seasoning will prevent rust and food from sticking to the cooking grid. Apply a thing coating of solid vegetable shortening
over the entire surface. Place cooking grid inside of grill and allow to heat for 1-1½ hours. Frequent seasoning prevents
rusting. If rusting occurs, clean with a steel brush, apply vegetable shortening, and heat as indicated above.
TO COOK USING CHARCOAL AND DIRECT HEAT
1. For best results, use a metal charcoal starter and fill the starter with about
(0.91kg / 2lbs.) of charcoal and light.
2. After 30 minutes, dump the charcoal into the charcoal tray, which should be
at lowest adjustment height (Fig. A).
3. Adjust charcoal cooking chamber dampers from 1/4 to 1/3 open.
4. Immediately and carefully place another (0.91kg / 2lbs.) of charcoal on top of
the burning coals in the charcoal tray.
5. Once the temperature reaches your desired level, food can be placed on the
cooking grids. Do not cook before the charcoal has a coating of ash.
Tip: The adjustable charcoal tray in the charcoal cooking chamber allows the charcoal
tray to be moved to within a few inches of the cooking grate allowing you to sear your
meat and lock in the juices. Searing takes only a few minutes on each side. Don't allow
the meat or food to burn. After searing, crank the charcoal tray back to the bottom and
cook the food to your personal preference.

Grilling Guide

BEEF
Steaks
Kabobs
Hamburger patties
Roast, rolled rump
Sirloin tip
Ribs, back
Tenderloin
PORK
Chops, bone-in
Chops, bone-out
Tenderloin
Ribs (indirect heat)
VENISON
Roast, saddle or leg
Steaks
CHICKEN
Broiler fryer (indirect heat)
Cornish hen
Breast halves, bone-in
Breast halves, boneless
Legs or thighs
Drumsticks
Wings
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m), additional cooking time may be required.
• To insure that meat is coooked thoroughly use a meat thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
SIZE
3/4" (2cm) thick
1" (2.5cm) cubes
1/2" (12mm) thick
4-6 lbs. (1.8-2.7kg)
3½-4 lbs. (1.5-1.8kg)
Cut in 1-rib portions
Half, 2-3 lbs. (0.9-1.3kg)
Whole, 4-6 lbs (1.8-2.7kg)
SIZE
3/4" (2cm) thick
1½" (4cm) thick
1/2-1½ lbs. (0.2-.06kg)
2-4 lbs. (0.9-1.8kg)
SIZE
6-7 lbs. (2.7-3.1kg)
3/4" (2cm) thick
SIZE
3-4 lbs. (1.3-1.8kg)
18-24 oz. (510-680g)
6-8 oz. (170-226g) each
4 oz. (113g) each
4-8 oz. (113-226g)
4 oz. (113g)
2-3 oz. (56-85g)
Fig. A
Position charcoal
tray at lowest
adjustment height.
GRILLING TIME
3-4 min./side
4-5 min./side
3-4 min./side
3-4 min./side
18-22 min./lb.
20-25 min./lb.
10 min./side
10-12 min./side
12-15 min./side
GRILLING TIME
3-4 min./side
7-8 min./side
15-20 min. total
1½-2 hrs.
GRILLING TIME
25-30 min./lb.
6-7 min./side
GRILLING TIME
60-75 min.
45-55 min.
10-15 min./side
6-8 min./side
10-15 min./side
8-12 min./side
8-12 min./side
Dump charcoal into
charcoal tray as
shown here.
INTERNAL TEMP
Med. rare 145°F (62°C)
Med. 160°F (71°C)
145°-160°F (62°-71°C)
Med. 160°F (71°C)
145°-160°F (62°-71°C)
145°-160°F (62°-71°C)
Med. 160°F (71°C)
Med. rare 145°F (62°C)
Med. 160°F (71°C)
INTERNAL TEMP
Med. 160°F (71°C)
Med. 160°F (71°C)
Med. 145°F (62°C)
Med. 160°F (71°C)
INTERNAL TEMP
145°-160°F (62°-71°C)
Med. 160°F (71°C)
INTERNAL TEMP
In thigh 180°F (82°C)
In thigh 180°F (82°C)
170°F (77°C)
170°F (77°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
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