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Tips & Tricks
Cooking with Infrared Energy
Cooking on your Char-Broil grill with Quantum is a hands-on, interactive ex-
perience. The Quantum infrared cooking system cooks at a higher temperature
than what you may be used to. As you get to know how your grill cooks, you
may need to turn your food faster as it will cook in less time. Here are some
ideas that may help you:
• Sear marks are best made on fresh sections of the grill.
• Think about your meal and organize your food according to cooking
techniques and required times as well as best use of the grilling area.
• Coat each piece of meat, fish or fowl with a light spray of high heat oil
like canola.
• When using a sauce or glaze with excess sugars, brush on food dur-
ing the final 10 minutes of cooking. Excess sugars will burn and turn to
carbon and that's not the smoke flavor you want! Keep in mind, use of
excessive marinades will also require extra cleaning afterwards.
Until you get used to cooking on the Char-Broil grill with Quantum, you
may want to adjust your regular cooking times. If you are familiar with
cooking on a well-prepared charcoal fire, your sense of timing will be more
easily adaptable to the Quantum infrared cooking system. If you are used
to cooking on open-flame gas burners, reduce the heat settings you nor-
mally use by at least 30% and the cooking time by about half. After some
experience you'll have a sense of what temperature setting and cooking
times best work for you and deliver the results you want.
Cooking with Wood Chips
For added smoke flavor when grilling
or barbequing - wood chips can be
placed between the cooking grates. No
need to pre-soak, you can drop wood
chips right out of the bag. NOTE: Do
NOT place wood chips directly under
greasy foods as this can increase risk
of flare up.
Here are some hardwood varieties that work particularly well with foods:
Alder, Apple, Cherry, Grapevines, Hickory, Mesquite, Oak, Rosemary
and Sasafrass
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