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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 beneath 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 exposure to the fl ame would dry them
out or scorch them. Examples 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.
OPERATING INSTRUCTIONS
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 fi rst 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(6.4mm) of fat. Less fat makes cleanup easier, and is a
virtual guarantee against unwanted fl are-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 fi sh.
• If an unwanted fl are-up should occur, turn all burners to OFF and
move food to another area of the cooking grate. Any fl ames will quickly
subside. After fl ames subside, relight the grill. NEVER USE WATER TO
EXTINGUISH FLAMES ON A GAS GRILL.
• Some foods, such as a casserole or thin fi sh fi llets, 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 fl owing into the grease catch pan.
• Using a timer will help to alert you when “well-done” is about to become
“over-done.”