WELCOME. The DYNA-GLO® TRIVANTAGE COOKING SYSTEM™ gives you the versatility to grill, smoke, sear, and everything in between. It’s the only tool you need to sear restaurant quality steaks, smoke low-and-slow BBQ ribs, or grill anything you have a taste for. SAFETY FIRST. Before we get started, make sure your grill is correctly assembled and connected to your gas tank per the instructions included in the manual.
HOW TO USE WHAT IS EQUIHEAT™ TECHNOLOGY? You can trust your burner gauges with EQUIHEAT TECHNOLOGY™. From the burger on high in the corner, to the vegetables on low in the center, it is always an even cook. HOW TO USE EQUIHEAT™ You don’t need to do anything to activate EQUIHEAT™ — it’s all in how your grill was designed. With this technology, hot and cold spots are a thing of the past.
HOW TO USE WHAT IS SMOKEZONE™? SMOKEZONE™ adds your favorite smoky flavor to any meal while using your Dyna-Glo® LP Gas Grill. Fill up the smoker box with pre-soaked wood chips and place it between the burners for an authentic smokehouse flavor (see illustration, pg. 7). HOW TO SMOKE It is important to soak your wood chips in water for about an hour prior to use. This means more smoke and less replenishing during the cooking process. Smoking means cooking “low-and-slow.
POSITIONING THE INTEGRATED SMOKER BOX The SMOKEZONE™ integrated smoker box fits between the main burners, as shown in diagram above. Fill with your favorite flavor of pre-soaked wood chips and use indirect heat for delicious smoked recipes (see Smoking Guide, pg. 14-18). Follow the instruction manual for more details on placing the smoker box in the grill correctly.
HOW TO USE WHAT IS SEARPLUS™? SEARPLUS™ provides steakhouse quality searing with a high-heat burner system that can be used for both normal grilling and searing.
HOW TO SEAR High heat is key, so turn it up! It helps to preheat your grill on high with the lid closed for 10-15 minutes. SEAR KNOB Searing is especially great for steak and salmon. The average fillet will need to cook about 2-3 minutes on each side. After lighting, adjust the SEARPLUS™ knob to the sear position and place food on the sear grate. With the diamondshaped cooking grate to create the perfect sear marks, there’s no need to rotate.
DIRECT HEAT VS. INDIRECT HEAT 8 DIRECT HEAT + SEARING USING SEARPLUS™ INDIRECT HEAT + SMOKING USING SMOKEZONE™ Direct heat grilling is cooking food directly over the flame. It’s great for beautiful sear marks, juicy burgers, and crispy grilled vegetables. Use direct heat grilling for most cuts of meat less than 2 inches thick (see Grilling Guide, pg. 12-13). Indirect grilling is designed to cook larger cuts over 2 inches thick that would burn with direct heat.
COMBINATION GRILLING A blend of direct and indirect heat is called combination grilling. The TRIVANTAGE COOKING SYSTEM™ makes combination grilling easy — sear your meat over the direct heat of the SEARPLUS™ burner and then slowly cook over indirect heat using the temperature gauge and adjustable burners.
GRILLING GUIDES SAFE MINIMUM INTERNAL TEMPERATURES Beef, Pork, Veal, Lamb Ground Meat Ham (fresh or smoked) 160°F internal temperature 145°F internal temperature, let rest 3 min Ham (reheat) 140°F internal temperature Poultry (ground, parts, whole) 165°F internal temperature Fish Shrimp, Lobster, Crab Clams, Oysters, Mussels Scallops 10 145°F internal temperature, let rest 3 min 145°F internal temperature, until opaque and flaky flesh is pearly, opaque shells open during cooking flesh is milky whit
GRILLING GUIDES COMMON TERMS FOR GRILLING STEAK Extra Rare Rare Medium Rare Medium Medium Well Well Done 115°F internal temperature, sometimes called “blue” or “purple” rare 125°F internal temperature, usually for extra premium cuts 135°F internal temperature, generally ideal flavor and texture 145°F internal temperature, still tender with some pink 150°F internal temperature, barely any pink left 160°F internal temperature, tougher with no pink left at all 11
SMOKING GUIDE TEMPERATURE COOK TIME SAFE FINISHED MEAT TEMP.
SMOKING GUIDE TEMPERATURE COOK TIME SAFE FINISHED MEAT TEMP.
SMOKING GUIDE TEMPERATURE COOK TIME SAFE FINISHED MEAT TEMP.
SMOKING GUIDE TEMPERATURE COOK TIME SAFE FINISHED MEAT TEMP.
SMOKING GUIDE TEMPERATURE COOK TIME SAFE FINISHED MEAT TEMP. CHEF RECOMMENDED CORN ON THE COB 225—240°F 1½ – 2 hrs N/A N/A WHOLE POTATOES 225—240°F 2—3 hrs N/A N/A TEMPERATURE COOK TIME SAFE FINISHED MEAT TEMP. CHEF RECOMMENDED BRATS 225—240°F 2 hrs 160°F 160°F HOTDOGS 225—240°F 3—4 hrs 160°F 175—180°F Veggies Misc.
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