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Grilling With Your New Grill
Welcome to the world of grilling. Whether you’re already an established griller, or just starting out, your new
grill should bring you much enjoyment and satisfaction, to say nothing of some phenomenal meals. We
encourage you to experiment to find your own favorite recipes.
The control panel is labeled “HI/LIGHT”, “LOW”, and “OFF” for each burner control knob. Simply push in on
the temperature control knobs and turn to the desired heat setting. A thermometer is placed in the hood so that
you can see the cooking temperature inside the grill.
The heat diffusers are designed to help evenly distribute heat throughout the grill. They are also designed to
catch and smoke the right amount of drippings, adding more flavors to your meal.
DIRECT VS. INDIRECT COOKING
Food cooked on the grill is either done using direct or indirect cooking. Direct cooking is when the food is
cooked directly over the heat. Food is placed in-between the burners for indirect cooking.
DIRECT – used for preheating and searing
Use Direct cooking to sear meats. This helps to keep food moist 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
for quicker cooking foods. Preheat the grill to 500°F (260°C). You can shut off one or more burners if you do
not need to use the entire grilling surface 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 food 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 fattier foods to reduce
flare-ups, and when grilling using a roasting pan or aluminum foil. Preheat the grill to 500°F(260°C). Then
turn some burners off, and others to medium 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-fries, or warm.
GRILLING TIPS AND TRICKS
1. Always “Preheat” your grill before cooking. Light all main burners, turn to “HI”, and close the lid until the
thermometer reads over 500°F (260°C), which should be 4 minutes. Then adjust the burner control knobs to
the proper temperature. Note that no preheating is necessary for the side burner.
2. The thermometer measures the temperature at the top of the lid. The temperature down by the cooking grates
is generally somewhat warmer.
3. Mother Nature can impact your grilling times. Allow more cooking time for cold, wind, and higher altitudes.
We recommend you place the grill in an area protected from much wind.
4. Trim away any excess fat from meat to reduce flare-ups.