Operating Instructions, Grilling Tips & Helpful Hints

Operating Instructions

Indirect cooking

Grilling Tips & Helpful Hints

•

Always preheat the grill before cooking. Set all burners

The Indirect Method is similar to roasting, but with the

on HIGH heat and close lid; heat for 10 minutes, or until

added benefits of that grilled texture, flavor, and

thermometer registers 500˚-550˚F (260˚-288˚C).

appearance you can’t get from an oven. To set up for

•

Sear meats and cook with the lid down for perfectly

Indirect cooking, gas burners are lit on either side of the

grilled food every time.

food but not directly beneath it. Heat rises, reflects off the

•

Grilling times in recipes are based on 70˚F (20˚C)

lid and inside surfaces of the grill, and circulates to slowly

weather and little or no wind. Allow more cooking time

cook the food evenly on all sides, much like a convection

on cold or windy days, or at higher altitudes. Allow less

oven, so there’s no need to turn the food.

cooking time in extremely hot weather.

Use the Indirect method for foods that require 25 minutes

•

Grilling times in charts and recipes are approximate.

or more of grilling time or that are so delicate that direct

Times can vary because of the weather, or the amount,

exposure to the flame would dry them out or scorch them.

size and shape of the food being grilled.

Examples include roasts, ribs, whole chickens, turkeys,

•

The temperature of your Summit® gas grill may run

and other large cuts of meat, as well as delicate fish fillets.

hotter than normal for the first few uses.

To set up your gas grill for Indirect cooking, preheat the

•

Grilling conditions may require the adjustment of the

grill with all burners on High. Then adjust the burners on

burner controls to attain the correct cooking

each side of the food to the temperature noted in the

temperatures.

recipe and turn off the burner(s) directly below the food.

•

In general, large pieces of meat will require more

For best results, place roasts, poultry, or large cuts

cooking time per pound than small pieces of meat.

of meat on a roasting rack set inside a disposable heavy-

Foods on a crowded cooking grate will require more

gauge foil pan. For longer cooking times, add water to the

cooking time than just a few foods. Foods grilled in

foil pan to keep drippings from burning. The drippings can

containers, such as baked beans, will require more time

be used to make gravies or sauces.

if grilled in a deep casserole rather than a shallow

baking pan.

•

Trim excess fat from steaks, chops and roasts, leaving

no more than a scant 1⁄4 inch of fat. Less fat makes

cleanup easier, and is a virtual guarantee against

unwanted flare-ups.

•

Foods placed on the cooking grate directly above

burners may require turning or moving to a less hot

area.

•

Use tongs rather than a fork for turning and handling

meats to avoid losing natural juices. Use two spatulas for

handling large whole fish.

•

If an unwanted flare-up should occur, turn all burners to

OFF and move food to another area of the cooking

grate. Any flames will quickly subside. After flames

subside, relight the grill. NEVER USE WATER TO

EXTINGUISH FLAMES ON A GAS GRILL.

•

Some foods, such as a casserole or thin fish fillets, will

require a container for grilling. Disposable foil pans are

very convenient, but any metal pan with ovenproof

handles can also be used.

•

Always be sure the bottom tray and grease catch pan

are clean and free from debris.

•

Do not line the funnel-shaped bottom tray with foil. This

could prevent the grease from flowing into the grease

catch pan.

•

Using a timer will help to alert you when “well-done” is

about to become “over-done.”

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