OPERATING INSTRUCTIONS
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 exposure to the flame would dry them out or scorch them. Examples 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.
Grilling Tips & Helpful Hints
•Always preheat the grill before cooking. Set all burners on HIGH heat and close lid; heat for 10 minutes, or until thermometer registers
•Sear meats and cook with the lid down for perfectly grilled food every time.
•Grilling times in recipes are based on 70˚F (20˚C) weather and little or no wind. Allow more cooking time on cold or windy days, or at higher altitudes. Allow less cooking time in extremely hot weather.
•Grilling times in charts and recipes are approximate. Times can vary because of the weather, or the amount, size and shape of the food being grilled.
•The temperature of your Summit® gas grill may run hotter than normal for the first few uses.
•Grilling conditions may require the adjustment of the burner controls to attain the correct cooking temperatures.
•In general, large pieces of meat will require more cooking time per pound than small pieces of meat. Foods on a crowded cooking grate will require more cooking time than just a few foods. Foods grilled in containers, such as baked beans, will require more time 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
•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
•Using a timer will help to alert you when
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