BBQ Pro BQ52006 manual Using a Rotisserie, Smoking on the Grill, Knowing When the Food is Done

DIRECT - used for preheating and searing

Use Direct cooking to sear meats. This helps to keep tbod 1hoist by locking in juices. Some food, such as steak, is first seared using Direct cooking, and then finished cooking using the Indirect method. This is generally used

fbr quicker cooking foods. Preheat the grill to 500°F (260°C). You can shut offone or lnore burners if you do

not need to use the entire grilling surfhce once you reach over 500°F(260°C). You can also use a medium high

heat of 400°F or more by turning the burners down slightly. Place the fbod directly over the heat source. Remain vigilant when grilling using this method, as it's easy to overcook.

INDIRECT - how most food is cooked on a gas grill

Indirect cooking is used for foods that take longer to cook, including large cuts of meat such as roasts. It's also

used for

cooking

more

delicate food

that

can

dry

out quickly such as fish and poultry, for rattier foods to reduce

flare-ups,

and when

grilling

using a roasting

pan

or

aluminum

foil.

Preheat

the

grill to

500°F(260°C).

Then

mrn some

burners

oft;

and

others

to

lnediunl

to

low

depending

on

the temperature

you

want

to

maintain.

Generally,

turn

the

center

burner

off for a 3-burner

model

and

the

2

inside

burners

off

on

a 4-burner

model.

Grills with

more

than

4 burners

will

vary

depending

on what

you

are cooking.

Generally,

you

want

to keep the

temperature

around

350°F.

Do

not place the food directly

over any

burners

when

using

this

grilling

method.

SIDE BURNER

Use the side burner to boil soups, corn on the cob, lobster, steam, stir-tries, or warm.

USING A ROTISSERIE

This grill is designed to fit an optional rotisserie. Most rotisseries with universal lnountings and a spit at least 6 inches longer than your total grate width will work. You will need to relnove the grates. Preheat the grill to

500°F (260°C), and then mrn offthe center burner(s). You can experiment with temperature settings and

cooking times depending on what you are cooking. Do not use the main burners if your grill has an infrared back burner.

SMOKING ON THE GRILL

Optional Slnoker boxes are available fbr those of you who like to add a smoke flavor. We recommend you fill

and place the smoker box on the grates just prior to preheating directly over one of the burners. Lower the heat

to the desired grilling temperature once it begins to smoke.

KNOWING WHEN THE FOOD IS DONE

We strongly recommend using a meat therlnolneter. Food cooked on a grill can brown very fast on the outside, well before it's cooked on the inside. Many factors can influence cooking times, including wind, outdoor

temperatures, and altitude. Therefbre, it's best to use a meat thermolneter to ensure your food has cooked long

enough. Check with your specific recipe, but fbr general guidelines:

1.Hamburgers, sausages, and all ground meat should reach 160°F (71°C).

2.Beef should reach 145°F (63°C) for medium rare

3.Veal should reach 160°F (71°C) for medium and lamb should reach 145°F (63°C) fbr medium rare.

4.Pork should reach 160°F (71°C).

5.Poultry should reach 180°F(82°C), or 170°F(77°C) for boneless pieces.

GRILLING TIPS AND TRICKS

1.Always "Preheat" your grill befbre cooking. Light all main burners, turn to "High", and close the lid

until the thermolneter reads over 500°F (260°C), which should be 5 to 10 minutes. Then ac[iust the

burner control knobs to the proper temperature. Note that no preheating is necessary fbr the side burner.

24