Phoenix Grills are the grills that cook it all, so let’s talk tips for grilling, steaming, smoking and baking!
Cooking Times
A quick reference
| Chicken | 3 lb. Whole Chicken | 90 minutes |
|---|---|---|
| Chicken Legs or Thighs | 45-60 minutes | |
| Chicken Breast | 6 to 8 ounces | 10-15 minutes each side |
| Boneless Chicken Breast | 4 ounces | 6 to 8 minutes each side |
| Pork Chops | 1″ thick | 15 minutes each side |
| Italian Sausage | 40 minutes | |
| Pork Sausage | Patty | 8 minutes each side |
| Pork Ribs | 60 minutes | |
| Prime Rib | 2-1/2 hours (use meat thermometer) | |
| Vegetables | All | 30 minutes |
| Biscuits | Canned | 7 minutes each side |
Grilling Tips
Heat your grill with both controls on “HIGH” for 15 minutes. Remember for best results, cook all your foods with the lid closed.
- If you are cooking hamburgers or steaks we recommend that you leave the temperature controls on the high setting.
- If you are cooking chicken, turkey, roasts, hot dogs or sausages we recommend that after pre-heating your grill on high you then turn both controls to the medium setting (half way between the high and low setting).
- To keep food warm, or to further slow the cooking process, you may try running only one side of the grill and warming or grilling on the opposite side. Or you may try cracking the lid (with a wood spacer) to let out heat.
Baking Tips
Pre-heat with both controls on high for 10 minutes. Then set your controls to the following settings that most closely match the temperature you want to achieve.
Hint: The lid thermometer will help to more accurately set your controls.
| Low Setting | 325˚ F — 375˚ F |
| Middle Setting | 375˚ F — 425˚ F |
| High Setting | 425˚ F — 500˚ F |
Smoking Tips
Two important things to check before smoking on your grill.
- Make sure your grill is on a solid level surface.
- Make sure your drip pan is relatively clean. Smoking or steaming with a dirty drip pan can affect the taste of your food.
Drip Pan Cleaning Instructions
Wood Chip Smoking
- Place wood chips in a wood chip smoker box (SSST) or directly on the drip pan. If using a wood chip smoker box, place one or more of the containers directly on top of the drip pan located under the cooking grid. Do not place the container(s) in the middle of the drip pan. For best results place the container halfway between the center and the edge of the drip pan.
- Before you place food on the grill, heat the grill on “HIGH” for 30 minutes, or until you detect smoke. Cook to desired taste.
Liquid Smoking Grilling
- Make sure your drip pan is relatively clean (see above for cleaning instructions).
- Close the drip pan valve and fill the drip pan with water (be sure not to overfill your drip pan)
- Add several ounces of liquid smoke (experience will dictate how much liquid smoke is required to suit your taste).
- Heat the grill with both controls on “HIGH” for 20 to 25 minutes.
- Keep controls on the high setting and cook to desired taste
Add more water and liquid smoke if you are cooking for an extending period of time. Do not attempt to move your grill with water in the drip pan, and wait until your grill has cooled before draining out any remaining water.
Steaming Tips
- Make sure your grill is on a solid level surface.
- Make sure your drip pan is relatively clean. Smoking or steaming with a dirty drip pan can affect the taste of your food.
Drip Pan Cleaning Instructions
Steaming is good for such foods as oysters, clams, lobsters, shrimp, and even vegetables.
- Close the drip pan valve and fill the drip pan with water (be sure not to overfill your drip pan).
- Heat the grill with both controls on “HIGH” for 20 to 25 minutes.
- Keep control on the high setting and cook to desired taste
Do not attempt to move your grill with water in the drip pan, and until your grill has cooled before draining out any remaining water.
