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Indirect Cooking

Three burners work independently offering maximum flexibility. Poultry and large cuts of meat cook slowly to perfection on the grill by indirect heat. The heat from selected burners circu-

gently throughout the grill, cooking meat or poultry without the touch of a direct flame. This method greatly reduces flare-ups when cooking extra fatty cuts because there is no direct flame to ignite the fats and juices that drip during cooking.

Indirect Cooking Instructions

•Always cook with the lid closed.

•Due to weather conditions, cooking times may vary. During cold and windy conditions the temperature setting may need to be increased to insure sufficient cooking temperatures.

•Never cook with the food placed directly over the flames.

One-Burner Indirect Cooking

• Use this method for larger foods or large amounts of food.

•Ignite the LEFT burner. For slow cooking, adjust the control knob to the Low setting. For faster cooking,

adjust the control knob to the HI setting.

•Place the food in the center or left side of the cooking grate.

•Because the heat source is only on one side, the food should be rotated at least once during cooking to insure even cooking. Use a meat thermometer to determine when the food is done.

Two-Burner Indirect Cooking

•Use this method for smaller foods that fit between the left and right burners without being placed directly over the flames.

•First, ignite the LEFT burner. Second, ignite

the CENTER and RIGHT burners and adjust the control knobs to the Low setting. Third, turn the CENTER burner Off.

•Place the food in the center of the cooking grate.

•Because there is a heat source on both sides, there is no need to rotate the food during cooking. Use a meat thermometer to determine when the food is done.

Three-Burner Cooking

• Full heat distribution for maximum cooking.

• Controlled grilling of larger meals.

• Great flexibility for a variety of foods.