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D-2
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 beneath 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 500˚-550˚F (260˚-288˚C).
• 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 flare-up should occur, turn all burners to
OFF and move food to another area of the cooking
grate. Any flames will quickly subside. After flames
subside, relight the grill. NEVER USE WATER TO
EXTINGUISH FLAMES ON A GAS GRILL.
• 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 funnel-shaped bottom tray with foil. This
could prevent the grease from flowing into the grease
catch pan.
• Using a timer will help to alert you when “well-done” is
about to become “over-done.”