Grill Temperature Ranges; Understanding The Control Board - Pit Boss AUSTIN XL Montage- Und Betriebsanleitung

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!

UNDERSTANDING THE CONTROL BOARD

"P" SET
RÉGLAGE «P»
"P" SET
RÉGLAGE «P»
"P"Set
PROBE 1
FC
PROBE 1
FC
PROBE 2
PRIME
PROBE 2
PRIME
AMORÇAGE FC
AMORÇAGE
FC
"P" SET
PROBE 1
"P" SET
FC
PROBE 1 PROBE 2
PRIME
FC
FC
PELLET GRILLS (WALMART)
-TAILGATER, CLASSIC, AUSTIN XL
"P" SET
COOK "P" SET
RÉGLAGE «P»
FC
COOK "P" SET
PROBE 1
FC
ACTUAL
FC
ACTUAL
FC
PROBE 2
200º
PRIME
95°
AMORÇAGE
SMOKE
SMOKE
FUMÉE
COOK "P" SET
FC
"P" SET
COOK "P" SET
ACTUAL
FC
FC
200º
PROBE 1
ACTUAL
SMOKE
FC
300º
250º
COOK "P" SET
300º
150°
120° FC 175°
250º 350º
225º
225º 400º
FC 205°
110°
ACTUAL
FC
200º
450º
230°
FC
SMOKE
475º
245°
FUMÉE
OFF HIGH
OFF HIGH
OFF HIGH
ARRÊT ÉLEVÉ
ARRÊT ÉLEVÉ
300º
250º 350º
300º
225º 400º
250º
COOK "P" SET
FC
450º
225º
FC
ACTUAL
475º
FC
200º
350º 250º
400º 225º
450º 200º
475º SMOKE
FUMÉE
OFF
ARRÊT
350º 250º
400º 225º
13
450º 200º