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| Operating Instructions | |||||||||||||||
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| Grilling Tips & Helpful Hints | ||
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Indirect cooking | ||||||||||||||||||||||||||||||||||||
The Indirect Method is similar to roasting, but with the | • Always preheat the grill before cooking. Set all burners | |||||||||||||||||||||||||||||||||||
added benefits of that grilled texture, flavor, and | ||||||||||||||||||||||||||||||||||||
| on HIGH heat and close lid; heat for 10 minutes, or until | |||||||||||||||||||||||||||||||||||
appearance you can’t get from an oven. To set up for |
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| thermometer registers | |||||||||||||||||||||||||||||||||||
Indirect cooking, gas burners are lit on either side of the |
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• | Sear meats and cook with the lid down for perfectly | |||||||||||||||||||||||||||||||||||
food but not directly beneath it. Heat rises, reflects off the | ||||||||||||||||||||||||||||||||||||
| grilled food every time. | |||||||||||||||||||||||||||||||||||
lid and inside surfaces of the grill, and circulates to slowly |
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• | Grilling times in recipes are based on 70˚F (20˚C) | |||||||||||||||||||||||||||||||||||
cook the food evenly on all sides, much like a convection | ||||||||||||||||||||||||||||||||||||
| weather and little or no wind. Allow more cooking time | |||||||||||||||||||||||||||||||||||
oven, so there’s no need to turn the food. |
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| on cold or windy days, or at higher altitudes. Allow less | |||||||||||||||||||||||||||||||||||
Use the Indirect method for foods that require 25 minutes |
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| cooking time in extremely hot weather. | |||||||||||||||||||||||||||||||||||
or more of grilling time or that are so delicate that direct |
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• | Grilling times in charts and recipes are approximate. | |||||||||||||||||||||||||||||||||||
exposure to the flame would dry them out or scorch them. | ||||||||||||||||||||||||||||||||||||
| Times can vary because of the weather, or the amount, | |||||||||||||||||||||||||||||||||||
Examples include roasts, ribs, whole chickens, turkeys, |
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| size and shape of the food being grilled. | |||||||||||||||||||||||||||||||||||
and other large cuts of meat, as well as delicate fish fillets. |
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• | The temperature of your Summit® gas grill may run | |||||||||||||||||||||||||||||||||||
To set up your gas grill for Indirect cooking, preheat the |
| hotter than normal for the first few uses. | ||||||||||||||||||||||||||||||||||
grill with all burners on High. Then adjust the burners on |
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• | Grilling conditions may require the adjustment of the | |||||||||||||||||||||||||||||||||||
each side of the food to the temperature noted in the | ||||||||||||||||||||||||||||||||||||
| burner controls to attain the correct cooking | |||||||||||||||||||||||||||||||||||
recipe and turn off the burner(s) directly below the food. |
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| temperatures. | |||||||||||||||||||||||||||||||||||
For best results, place roasts, poultry, or large cuts |
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• | In general, large pieces of meat will require more | |||||||||||||||||||||||||||||||||||
of meat on a roasting rack set inside a disposable heavy- | ||||||||||||||||||||||||||||||||||||
| cooking time per pound than small pieces of meat. | |||||||||||||||||||||||||||||||||||
gauge foil pan. For longer cooking times, add water to the |
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| Foods on a crowded cooking grate will require more | |||||||||||||||||||||||||||||||||||
foil pan to keep drippings from burning. The drippings can |
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| cooking time than just a few foods. Foods grilled in | |||||||||||||||||||||||||||||||||||
be used to make gravies or sauces. |
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| containers, such as baked beans, will require more time | |||||||||||||||||||||||||||||||||||
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| if grilled in a deep casserole rather than a shallow | |
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| baking pan. | |
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| • | Trim excess fat from steaks, chops and roasts, leaving | |
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| no more than a scant 1⁄4 inch of fat. Less fat makes | |
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| cleanup easier, and is a virtual guarantee against | |
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| unwanted | |
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| • | Foods placed on the cooking grate directly above | |
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| burners may require turning or moving to a less hot | |
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| area. | |
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| • | Use tongs rather than a fork for turning and handling | |
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| meats to avoid losing natural juices. Use two spatulas for | |
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| handling large whole fish. | |
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| • | If an unwanted | |
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| OFF and move food to another area of the cooking | |
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| grate. Any flames will quickly subside. After flames | |
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| subside, relight the grill. NEVER USE WATER TO | |
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| EXTINGUISH FLAMES ON A GAS GRILL. | |
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| • | Some foods, such as a casserole or thin fish fillets, will | |
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| require a container for grilling. Disposable foil pans are | |
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| very convenient, but any metal pan with ovenproof | |
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| handles can also be used. | |
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| • | Always be sure the bottom tray and grease catch pan | |
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| are clean and free from debris. | |
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| • Do not line the | ||
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| could prevent the grease from flowing into the grease | |
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| catch pan. | |
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| • | Using a timer will help to alert you when | |
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| about to become | |
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