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IndirectCooking
Poultry andlarge cuts ofmeat cook slowly t operfection on
thegrill b yindirect heat. Theheat f rom selected burners
circulates gently t hroughout thegrill, c ooking m eat orpoultry
without thetouch ofa direct f lame. Thismethod greatly r educes
flare-ups when cooking extra fatty cuts because there isnodirect
flame toignite t hefatsand juices that d ripduring cooking.
IndirectCookingInstructions
• Always c ook withthelidclosed.
• Due toweather conditions, cooking t imes may vary. D uring
cold and windy conditions thetemperature
setting may need
tobeincreased toinsure s ufficient cooking t emperatures
1 Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
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