Bayou Classic 500-535 - Manual (Page 11)

GENERAL INFORMATION ABOUT CERAMIC GRILLS
1) The Cypress grill is formed by firing a special blend of various clays and matter which stabilizes the ceramic.
It is a heat holding ceramic that resists rapid contraction and expansion. This stabilizing characteristic
prevents the ceramic from cracking should a cold rain occur while grilling. You can cook year round.
2) The exterior glaze may have small pin holes and imperfections. Near the metal bands may be found some
surfaces not completely covered by color and glaze. This is all normal and adds to the distinct character
making each grill unique. Over time, it is possible for the surface glaze to develop a "crackling" pattern.
This too is normal and adds to the grills character while having no effect on cooking performance.
3) Over time you may notice a crack in one or both ceramic inserts. This does not harm the function of the
grill so continue cooking as normal. Actually, a cracked insert is considered "normal" as it is the buffer
protecting the grill body from extreme heat. Do Not remove Fire Bowl or Insulation Ring.
4) Temperature Control: The insulating property found in ceramic provides superior grilling performance
because it retains both heat and moisture. By adjusting both top and bottom vents you can achieve a
desired cooking temperature. Temperature will continue to increase even after all vents are closed.
Therefore, it will require some practice to know when and how much to close vents as the desired temperature
approaches. Once temperature control is mastered, you can smoke, barbeque, grill or bake at precisely
the proper temperature. There is no need to repeatedly open the lid to monitor cooking.
5) Moisture Retention: Thick ceramic used on the Cypress Grill retains moisture and heat better than all other
conventional grills. As a result, foods are cooked evenly and completely while retaining natural juices and
flavors, with minimal shrinkage.
The heat and moisture retention property of ceramic grills makes them prone for growth of mold in certain
environments and between long intervals of use. Mold inside the grill can be removed simply by lighting
the grill and bake for half an hour at 450˚F. After the grill cools, remove excess residue with a wire brush.
500-582
Single Grate
500-588
Water pan
500-581
Reversible Grate
10
INDIRECT GRILLING - SMOKING - SLOW COOKING
Indirect grilling requires the use of a grill as an outdoor oven. This method enables cooking larger
(pork shoulder, whole chickens) or tougher cuts of meat (brisket and ribs) that would burn if grilled direct.
For best results, slow cook at a moderate temperature ranging from 275˚ to 350˚F.
The pan of water diffuses heat from the coals while heated water vapor keeps food moist and tender.
You may need to add water before the cooking process is complete. At 250˚F, one batch of charcoal should
last all day.
INDIRECT GRILLING SET-UP:
1) After desired cooking temperature is achieved, place reversible grate "upside-down" on Insulation Ring.
2) Having a small amount of water, place water pan on reversible grate. Then, add more water to the pan
until 3/4 full.
3) Position flat grate on top of reversible grate. Place meat on the grate, close the lid and set vents.
4) Monitor the thermometer and adjust the vents periodically to maintain a constant temperature.
There is no need to frequently
open the lid to check the cooking.
When smoking or slow cooking,
everytime the grill lid is opened
adds 15 minutes to cooking time.
CAUTION
Do not permit all water to evaporate
from the pan as it could melt.
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