Rib Roast: Preheat barbecue grill for at least 10 minutes using both burners on high setting until grill reaches maximum temperature. Place rib roast in center of grill and cook on high for 10 minutes. Reduce heat to 325 degrees and cook 20 minutes per pound for medium rare.

Hamburgers: Preheat barbecue grill for at least 10 minutes using both burners on high setting until grill reaches maximum temperature. Reduce heat to 450 degrees. Grill hamburgers 4 minutes per side for medium rare; 6 minutes for well done.

Whole Turkey: Preheat barbecue grill for at least 10 minutes using both burners on high setting until grill reaches maximum temperature. Place turkey in center of grill breast side up. Reduce heat to 350 degrees. Cook for 15 minutes per pound until meat thermometer reaches 180 degrees.

Chicken Parts: Preheat barbecue grill for at least 10 minutes using both burners on high setting until grill reaches maximum temperature. Place chicken parts on grill skin side down. Reduce heat to 350 degrees. Cook for approximately 30 minutes turning twice until juices run clear when pieces are pierced.

Tuna Steaks: Preheat barbecue grill for at least 10 minutes using both burners on high setting until grill reaches maximum temperature. Place steaks on grate and grill on high 3 minutes per side for medium rare.

Pork Chops: Preheat barbecue grill for at least 10 minutes using both burners on high setting until grill reaches maximum temperature. Place chops on grill. Reduce heat to 350 degrees. Cook for 25 to 30 minutes turning twice.

Chicken Halves: Grill the same way as chicken parts.

Whole Chicken: Preheat barbecue grill for at least 10 minutes using both burners on high setting until grill reaches maximum temperature. Place chicken on chicken stand. Place chicken stand on center of grill. Reduce heat to 350 degrees and cook for approximately 45 minutes until internal temperature reaches 180 degrees.

Boston Butt: Preheat barbecue grill for at least 10 minutes using both burners on high setting until grill reaches maximum temperature. Place Boston butt on center of grill. Reduce heat to 375 degrees. Cook for 20 minutes per pound until internal temperature reaches 160 degrees.

Ribs: Preheat barbecue grill for at least 10 minutes using both burners on high setting until grill reaches maximum temperature. Reduce heat to 375 degrees and cook for 30 to 40 minutes turning twice.

Log Pan Instruction (Outdoors Use Only)

Outdoor Use Only:
Keep away from anything that smoke or fire may damage. Use only hardwoods (hickory, oak, mesquite, pecan, apple and cherry wood etc).
Most any wood that produces a Nut or Fruit will do.

* Start by removing the LP gas bottle from under the barbecue grill. Place the bottle at the end of the grill away from flames or coals that might drop through the bottom while burning wood inside your grill.
* Remove the flame inhibitor tray so you can have access to the grill burners.
* Place the log tray inside on top of the two burners equally spaced on all sides. Place your split log (one only) inside near the rear of the pan.
* If you have chunks place them in a row near the rear of the pan (3 chunks).
* Use your lighting instructions to start your grill.
* Preheat to 500 degrees or until the wood starts to smoke then adjust to your desired cooking temperature.

BE VERY VERY CAREFUL NOT TO GET BURNED!!!!!

* The heat from the burners will cause the wood to start smoking.
Notice that the flames are out and the log is smoking.
* Replace the grill grate and place your favorite food over the smoking pan so that the grease drippings drop into the pan.
* Close the lid and let the temperature rise to 300 degrees or to your desired cooking temperature. If this is too high, cut off one of the burners and watch the thermometer.
* Be careful when you open the lid of your Grill. The coals may start a grease fire now that there is enough oxygen. If this happens to you, here are a few suggestions:
* Always have a garden hose ready just in case this happens.
* (WARNING) Stand back and spray the flame at a distance that the steam can’t burn you as the water hits the hot grill and smoker pan.
* Never douse the flame using a cup or bowl of water or anything that causes you to place any part of your body over the grilling area where the fire is burning.
* The steam may strike your hand or body. Steam can seriously burn you.
· Spray just enough water on the fire to douse the flames, and not put out all of your hot coals.

Note: Expect the log pan to warp some. This will not affect the performance of it in any way.

Use the above as guidelines for cooking. Cooking times will vary due to the thickness and weight of meat.
Also refer to the cooking times and temperatures in individual recipes and adapt them for the Wilmington Grill.

UL Classified LP and Natural Gas Grills