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DIRECT
1. Used to sear meats. After searing, some food will finish cooking using the indirect method.
2. Usually used for quicker cooking foods.
3. Turn all burners to "High" and close the hood to cook, placing food directly over the heat source.
INDIRECT
1. Used for foods that take longer to cook, including large cuts of meat, such as roasts and ribs.
2. Used for more delicate food that can dry out quickly, such as fish and poultry.
3. Used when cooking fattier foods, as there are less flare-ups.
4. Used when cooking with a roasting pan or aluminum foil.
5. Use any number of burners depending on the model of grill and amount of food, and do not place food
directly over any heat source.
SIDE BURNER
Use the side burner to boil soups, corn on the cob, lobster, steam, stir-fries, or warm.
GRILLING TIPS AND TRICKS
1. Always "Preheat" your grill before cooking. Light all main burners, turn to "High", and close the lid.
The thermometer should reach about 550 degrees, which should take about 4 minutes. Then adjust the
burner control knobs to the proper temperature. Note that no preheating is necessary for the side burner.
2. We recommend you cook with the lid down. This provides more even circulation of heat, and the food
cooks faster. Remember that heat is lost each time the hood is raised.
3. Mother Nature can impact your grilling times. Allow more cooking time for cold, wind, and higher
altitudes. We recommend you place the grill in an area protected from much wind.
4. Trim away any excess fat from meat to reduce flare-ups.
5. Keep similar size portions together so that they cook more evenly.
6. Generally speaking, the more food on the grill, the longer the cooking time.
7. Be aware when using the Direct cooking method, as food can easily become overcooked, burned, or dry
out. Food may require more turning, or sometimes, may need to be moved off the flame.
8. Larger pieces of meat generally require more cooking time per pound than smaller pieces of meat.
9. If a major flare-up, or too many flare-ups occur, turn off the gas, move the food away from the flare-up,
and close the hood. Restart the grill once the flare-up has died down.
10. Turn foods infrequently. Generally, only turn a steak once during cooking.
11. Use tongs rather than a fork when turning the food on the grill. Less juice will be lost that way.
12. Apply sauces during the latter stages of cooking.
13. A timer can help you keep from over-cooking the food.
14. Use a meat thermometer to be sure the food is properly cooked.
15. Use insulated protective mitts or potholders when working around a grill in operation.
16. Use a small amount of cooking oil on the cooking grates before heating to reduce foods sticking on the
grates.
FOOD SAFETY
1. Always use safe food handling and preparation when using this grill.
2. Wash all poultry, seafood, and vegetables before cooking.
3. Use separate platters, plates, and utensils for uncooked and cooked foods.
4. Leave all meat, poultry, and seafood in the refrigerator until ready to cook.
5. Use a meat thermometer to ensure foods are adequately cooked.
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