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OPERATING INSTRUCTIONS
The most important thing to know about grilling is which
cooking method to use for a specifi c food, Direct or Indi-
rect. The difference
is simple: place the food directly over the fi re, or arrange
the fi re on either side of it. Using the right method is the
shortest route to great results—and the best way to ensure
doneness safety.
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 fl avor to the entire
surface. Steaks, chops, chicken breasts, and larger cuts of
meat all benefi t 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 fi nish cooking the food at a lower
temperature. You can fi nish cooking fast-cooking foods by the
Direct method; use
the Indirect method for longer-cooking foods.
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
benefi ts of that grilled texture, fl avor, 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, refl ects 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 fl ame 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 fi sh fi llets.
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.