Dyna-Glo DGC313CNCP Manual page 15

Operating instructions
Direct Grilling vs. indirect Grilling
Direct Grilling is the method you are probably most familiar with. It is exactly what it sounds like: grilling
food directly over the heat source. Direct grilling with charcoal means cooking with flame. It's how you
get great grill marks, juicy burgers, and crisp vegetables.
It is usually recommended to use direct grilling for things that don't take a long time to cook. Think
hotdogs, burgers, vegetables, and most seafood. You can also use direct grilling for thinner, tender cuts
meat like chicken breasts, strip steak, or tri-tip.
It takes less time to cook with direct heat, so make sure to keep an eye on the grill so the food does not
burn. Another great tip: when using direct heat, try to turn the food you are grilling only once, to get the
most even cook.
Direct Grilling Tips:
• Grill food directly over the heat source.
• Use for tender or thinner cuts of meat.
• Great way to cook vegetables and seafood.
• Food cooks quickly but can burn easily if not monitored.
• Use for searing and when you want grill marks on the food.
• Turn food only once for the most even cook.
indirect grilling is when you place the charcoal on one side of the grill and the food on the other, to
create a cooking zone that is adjacent to the heat so your food cooks low and slow.
Similar to baking, the indirect heat gradually cooks the food evenly and slowly. The heat radiates off
of the top and sides of the grill, cooking the food from all sides. Good foods to cook with indirect heat
include ribs, large steaks, briskets, and anything that you want to bake on the grill.
Indirect grilling is also good for foods that have a high water content, lots of sugar, or a lot of fat. This
is why you cook brisket with indirect heat. It allows the fat to render, making the meat juicy and super
tender.
It takes more time to cook with indirect heat so be prepared to monitor the grill. You'll also want to make
sure that you baste the meat regularly when using indirect heat. Apple juice and/or beer are great ways
to add flavor and moisture.
indirect Grilling Tips:
• Grill food adjacent to the heat source.
• Use for thicker or more fatty cuts of meat.
• Great for brisket, ribs, and large steaks.
• Food cooks slower and needs basting with added moisture, like apple juice or beer.
• Place a drip pan below the meat and add water so the drippings don't burn.
• Keep the lid closed as much as possible for optimal flavor and best results.
• Heat the coals until they are totally grey with ash before cooking.
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