OPERATING INSTRUCTIONS
The most important thing to know about grilling is which cooking method to use for a specific food, Direct or Indi- rect. The difference
is simple: place the food directly over the fire, or arrange the fire on either side of it. Using the right method is the shortest route to great
Direct cooking
The Direct Method, similar to broiling, means the food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time.
Use the Direct method for foods that take less than 25 min- utes to cook: steaks, chops, kabobs, sausages, vegetables, and more.
Direct cooking is also necessary to sear meats. Searing cre- ates that wonderful crisp, caramelized texture where the food hits the grate. It also adds great color and flavor to the entire surface. Steaks, chops, chicken breasts, and larger cuts of meat all benefit from searing.
To sear meats, place them over Direct High heat for 2 to 5 minutes per side. Smaller pieces require less searing time. Usually after searing you finish cooking the food at a lower temperature. You can finish cooking
the Indirect method for
To set up your gas grill for Direct cooking, preheat the grill with all burners on High. Place food on the cooking grate, and then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.
Indirect cooking
The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can’t get from an oven. To set up for Indirect cooking, gas burners are lit on either side of the food but not directly be- neath it. Heat rises, reflects off the lid and inside surfaces of the grill, and circulates to slowly cook the food evenly on all sides, much like a convection oven, so there’s no need to turn the food.
Use the Indirect method for foods that require 25 minutes or more of grilling time or that are so delicate that direct expo- sure to the flame would dry them out or scorch them. Exam- ples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.
To set up your gas grill for Indirect cooking, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts
of meat on a roasting rack set inside a disposable heavy- gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning. The drippings can be used to make gravies or sauces.
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