Direct Cooking; Indirect Cooking; Grilling Tips & Helpful Hints - Weber Summit S-670 Owner's Manual

The m ost important thing toknow about grilling iswhich cooking method touse f or a
specific food, Direct or Indirect. The d ifference issimple: place the food directly over the
fire, or arrange the t ire on either side o fit. U sing the right method is the shodest route to
great results--and the best way toensure doneness safety.
DIRECT COOKING
The Direct Method, similar to broiling, means the food is cooked directly over the heat
source. For even cooking, food should be turned once halfway through the grilling time.
Use the Direct method for foods that take less than 25 minutes to cook: steaks, chops,
kabobs, sausages, vegetables, and more.
Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp,
caramelized texture where the food hits the grate. It also adds great color and flavor to
the entire surface. Steaks, chops, chicken breasts, and larger cuts of meat all benefit
from searing.
To sear meats, place them over Direct High heat for 2 to 5 minutes per side. Smaller
pieces require less searing time. Usually after searing you finish cooking the food at a
lower temperature. You can finish cooking fast-cooking foods by the Direct method; use
the Indirect method for longer-cooking foods.
To set up your gas grill for Direct cooking, preheat the grill with all burners on "HI". Place
food on the cooking grate, and then adjust all burners to the temperature noted in the
recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the
end of the recommended cooking time.
INDIRECT COOKING
The Indirect Method is similar to roasting, but with the added benefits of that grilled
texture, flavor, and appearance you can't get from an oven. To set up for Indirect
cooking, gas burners are lit on either side of the food but not directly beneath it. Heat
rises, reflects off the lid and inside surfaces of the grill, and circulates to slowly cook the
food evenly Oll all sides, much like a convection oven, so there's no need to turn the
food.
Use the Indirect method for foods that require 25 minutes or more of grilling time or that
are so delicate that direct exposure to the flame would dry them out or scorch them.
Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as
well as delicate fish fillets.
To set up your gas grill for Indirect cooking, preheat the grill with all burners on "HI".
Then adjust the burners on each side of the food to the temperature noted in the recipe
and turn off the burner(s) directly below the food. For best results, place roasts, poultry,
or large cuts of meat on a roasting rack set inside a disposable heavy-gauge toil pan.
For longer cooking times, add water to the toil pan to keep drippings from burning. The
drippings can be used to make gravies or sauces.
6 burner
1 2 3 4 5 6
HHH HHH
Direct Method
Food is placed on the area of the cooking
grates directly over the lit burners.
6 burner
123 456
M M
indirect Method
Food is placed on the area of the cooking
grates between the lit burners,
GRILLING TIPS & HELPFUL HINTS
Always preheat the grill before cooking. Set all burners on "HI" heal and close lid;
heat tot 10 minutes, or until thermometer registers 500 -550 F (260 -288 C).
Sear meats and cook with the lid down tot perfectly grilled food every time.
Grilling times in recipes are based on 70F (20C) weather and little or no wind.
Allow more cooking time on cold or windy days, or at higher altitudes. Allow less
cooking time in extremely hot weather.
Grilling times can vary because of the weather, or the amount, size and shape of
the food being grilled.
The temperature of your Summfl e gas grill may run hotter than normal for the first
few uses.
Grilling conditions may require the adjustment of the burner controls to affair the
correct cooking temperatures.
In general, large pieces of meat will require more cooking time per pound than
small pieces of meat. Foods on a crowded cooking grate will require more cooking
time than just a few foods. Foods grilled in containers, such as baked beans, will
require more time it grilled in a deep casserole rather than a shallow baking pan.
Trim excess tat from steaks, chops and roasts, leaving ii0 more than a scant I/4
inch (6.4mm) of fat. Less tat makes cleanup easier, and is a virtual guarantee
against unwanted flare-ups.
Foods placed on the cooking grate directly above burners may require turning or
moving to a less hot area.
Use tongs rather than a fork for turning and handling meats to avoid losing natural
juices. Use two spatulas for handling large whole fish.
It an unwanted flare-up should occur, turn all burners off and move tood to
another area of the cooking grate. Any flames will quickly subside. After flames
subside, relight the grill. NEVER USE WATER TO EXTINGUISH FLAMES ON A
GAS GRILL.
Some foods, such as a casserole or thin fish fillets, will require a container
for grilling. Disposable foil pans are very convenient, but any metal pan with
ovenproof handles can also be used.
Always be sure the bottom tray and grease catch pan are clean and tree from
debris.
Do not line the tunnel-shaped bottom tray with foil This could prevent the grease
from flowing into the grease catch pan.
Using a timer will help to alert you when "well-done" is about to become "oveF
done."