1. Preheat
For the best sear and most accurate timing preheating your grill is a must. It can take up to 20 minutes for the grill to get to your desired temperature so plan ahead.
Wondering what temperature is best for what you are grilling? Check out our information on suggested grill temperatures and times.
BEEF (and other red meats) | Rare Medium Rare Medium Medium Well Well Ground | 120˚-125˚ F 130˚-135˚ F 140˚-145˚ F 150˚-155˚ F 160˚-165˚ F 160˚ F |
PORK (and other red meats) | Medium Rare Medium Medium Well Well Ground | 130˚-135˚ F 140˚-145˚ F 150˚-155˚ F 160˚-165˚ F 160˚ F |
POULTRY | Whole Pieces Ground | 165˚ (in thigh) 165˚ 165˚ |
FISH (all seafood) | Any variety | 145˚ F |
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions
2. Clean Your Grates
Don’t underestimate the importance of this step. Food will release from clean grates more readily. After grilling (while grates are still hot), scrape off any cooked-on bits.
For more specific details on how to clean your grates, click on the link below.
- Use a brass bristle brush or balled up aluminum foil to scrape and clean your grids when they are hot.
- Use hot soapy water to soak your grids and then use a nylon scrubby pad.
- Use oven cleaner like Easy-Off as directed to clean caked-on clumps of food and residue off your grids. Once you have cleaned off the build-up make sure to wash them with hot soapy water and a nylon scrubby to remove any additional debris.
- You can put the cooking grids into a large black plastic garbage bag, add enough vinegar to cover your grids, seal the garbage bag and then place in the hot sun for several hours. When you take the grids out you can wash them with hot soapy water and a nylon scrubby to remove any additional debris.
- DO NOT put your grids in a self-cleaning oven.
3. Reduce Flare Ups
Flare-ups are temporary upsurges of flame that result from fat dripping onto hot surfaces or briquettes. All MHP grills have either self-cleaning briquettes, flavor plates or drip pans that help to reduce the chance of flare-ups. Brief flare-ups are normal and usually do not require any action. If one lasts for more than a couple of seconds, carefully move your food and close the lid to kill the flames. DO NOT USE WATER. Flare-ups are a grease fire and using water can increase the flames.
Trimming excess fat off your meats can reduce the chance of flare-ups. If marinating, make sure that it is not dripping off your food, especially if the marinade is mostly oil.
