General Grilling Tips

• Use proper utensils that will allow you to be a safe distance from grill while cooking.
• Before lighting burners, spray the cooking grids with non-stick spray or vegetable oil to prevent food from sticking.
• Always pre-heat the appliance before adding food for best cooking results.
• Do not add salt to meats prior to grilling as it may reduce the "juiciness" of the meat.
• Never pierce meat with a fork – always use tongs or a spatula to rotate in order to preserve the internal juices of the meat.
• When cooking large cuts of meat over lower temperature settings, brush the meat with vegetable oil prior to placing on the cooking grids. This will aid in the "browning" of the meat during the cooking process.
• Sear meats like steak on "high" temperature setting to lock internal juices in the meat, then reduce heat setting to continue cooking if necessary.
• When basting foods, wait until approximately half way through the cooking time to add the sauce. Sauces generally contain sugars and/or oils that may burn easily so limiting their exposure to flames is recommended.
• Unless specified differently in recipes, grill with the lid down. This will reduce heat loss and trap the "smoked" flavor within the grill.
• When using a meat thermometer to check internal temperatures, ensure that the tip of the thermometer is in the center of the thickest part of the meat (for poultry, place the tip of the thermometer in the thickest part of the thigh close to the body). Be sure that the tip of the thermometer is not resting in a fatty deposit or near the bone or spit rod (if rotisserie cooking). This will ensure the most accurate temperature reading.