Range Master 47262 - Indirect Grilling; Controlling Flare-Ups; Minimizing Flare Ups

16
INDIRECT GRILLING
Not cooking directly over hot coals is ideal for slow cooking and grilling foods requiring more
than 25 minutes such as most roasts, loins, chops, whole chickens, turkey, sh and baked goods.
• Open lid and remove cooking grid.
• Load and light charcoal per “Lighng Instrucons” secon. Leave lid open.
• While wearing hand protecon, carefully spread hot coals to the outside of charcoal grid
with a long handle tool.
• While wearing hand protecon, replace cooking grid, close lid and allow charcoal grill to
preheat.
• While wearing hand protecon open the lid. Use a long-handled tool to place the food onto
the cooking grids above the area without hot coals.
• With lid closed, cook unl desired internal food temperatures are achieved.
• NOTE: If addional briquees are needed, remove food from cooking grid, and while wearing
hand protecon, remove the cooking grid and place addional briquees without disturbing
the hot coals. Carefully replace the cooking grid and food.
• Allow charcoal to burn out by closing lid and all vents.
For more ps on indirect grilling please see “Tips for Beer Cookouts and Longer Grill Life”
secon.

Flare-ups are a part of cooking meats on a charcoal grill and adds to the unique avor of
grilling.
Excessive are-ups can over cook your food and cause a dangerous situaon for you and
your charcoal grill. Excessive are-ups are result from the build-up of grease in the boom of
your charcoal grill.
If grease re occurs, close the lid unl the grease burns out. Use cauon when opening the lid as
sudden are-ups may occur.
If excessive are-ups occur, DO NOT pour water onto the ames.

• Trim excess fat from meats prior to cooking.
• Cook high fat content meats indirectly.
• Ensure that your charcoal grill is on a hard, level, non-combusble surface.
Operang instrucons