Thermos The Big Easy Quickset Traditional LP Gas Grill Gas Grill User Manual


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22
Indirect Cooking
Three burners work independently offering maximum flexibility. Poultry and large cuts of meat
cook slowly to perfection on the grill by indirect heat. The heat from selected burners circu-
lates
gently throughout the grill, cooking meat or poultry without the touch of a direct flame. This
method greatly reduces flare-ups when cooking extra fatty cuts because there is no direct
flame to ignite the fats and juices that drip during cooking.
Indirect Cooking Instructions
• Always cook with the lid closed.
• Due to weather conditions, cooking times may vary. During cold and windy conditions the
temperature setting may need to be increased to insure sufficient cooking temperatures.
• Never cook with the food placed directly over the flames.
One-Burner Indirect Cooking
• Use this method for larger foods or large amounts
of food.
• Ignite the LEFT burner. For slow cooking, adjust the
control knob to the Low setting. For faster cooking,
adjust the control knob to the HI setting.
• Place the food in the center or left side of the cooking
grate.
• Because the heat source is only on one side, the food should be rotated at least once
during cooking to insure even cooking. Use a meat thermometer to determine when the
food is done.
Two-Burner Indirect Cooking
• Use this method for smaller foods that fit between the
left and right burners without being placed directly
over the flames.
• First, ignite the LEFT burner. Second, ignite
the CENTER and RIGHT burners and adjust the control
knobs to the Low setting. Third, turn the CENTER
burner Off.
• Place the food in the center of the cooking grate.
• Because there is a heat source on both sides, there is no need to rotate the food during
cooking. Use a meat thermometer to determine when the food is done.
Three-Burner Cooking
• Full heat distribution for maximum cooking.
• Controlled grilling of larger meals.
• Great flexibility for a variety of foods.
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