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Spirit II Low and Slow
Low and slow cooking (indirect cooking)
Secondary cuts of meat like ribs, shoulder, shanks and brisket are tougher and can be fattier than other
for traditional American barbecue dishes like pulled pork, beef brisket and pork spare ribs. Although the
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Preheating for low and slow cooking:
Whenever you use your Spirit
®
should be at the optimum cooking temperature
to achieve the best results.
2. Open the lid.
3. Turn the gas supply on at the source.
Cooking low and slow:
1. After preheating for 10 minutes, your barbecue
2. Open the lid and place your food directly on the
grill above the right burner.
time.
regularly monitor the cooking temperature
inside the barbecue using the lid thermometer.
If required, make small adjustments to the left
burner setting to achieve the desired temperature
Approximate temperature range
when low and slow roasting
Burner Settings Temperature
centre and right
burners OFF
°
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