What is the proper way to store any used sauce left in the bottle?
Any unused sauce should be stored in the refrigerator for up to one month.
What should be the temperature of the food when I barbeque and how can I tell it’s done?
It is very important that all meat be thoroughly cooked for it to be safe to eat. When cooking poultry an indicator that it is thoroughly cooked is when the juices run clear. In order to be safe, we recommend using a cooking thermometer to be certain the food has reached the following temperatures to insure safety:
Cooking Temperatures:
Poultry                                                    180° F / 82°C
Beef (well), Veal,Pork,Lamb            170° F / 77°C
Beef (medium),Ham                            160°F / 71°C
Beef (rare), Smoked Ham                  140°F / 60°C
Why do some cook with the barbeque open and other’s with the cover open?
A closed lid shortens the cooking time while sealing the natural juices and flavor. A closed lid also reduces the amount of flare ups. Using the vents will aid in reducing the chance of burning the food by supplying airflow.
Can you explain indirect heat cooking?
When indirect cooking, the food is not directly over the heat source but rather to the side of it. This is useful for cooking food that does well at low temperature over a longer time period.
What are the different means of starting my grill?
When using coals as the heat source try a chimney starter. The coals are are placed in a metal basket over a grate bottom. Place crumpled newspaper underneath and light with a match - the heat migrates up starting the coals which can carefully be poured out when sufficiently started.
We suggest using good quality charcoal as it burns longer and is easier to light.
We take no position on the debate between gas or other cooking means finding that each individual has their own preference they feel comfortable using.
