HEAT SETTINGS FOR USE WHEN ROASTING
Model Burners in use
Summit (4 burners) Burners 1 and 4 (high)
2 and 3 (off)
Summit (6 burners) Burners 1 and 6 (high)
2 and 5 (low) 3 and 4 (off)
ROASTING TIP
Getting the timing right so that your roast is cooked
to your liking can be difficult at times when cooking
outside. Wind, ambient temperature and the temper-
ature of the meat when you started cooking all influ-
ence the amount of time a roast needs to be cooked.
One of the best ways to make sure you get your roast
cooked just the way you like it is to use a meat ther-
mometer. With a standard meat thermometer you can
read the internal temperature of the meat, so you
can tell when it’s cooked to your liking. The latest
meat thermometers are digital/remote, they really
are fool-proof. (How they work is explained on the
inside back cover.)
HOW TO COOK CHOPS, SAUSAGES AND
OTHER MEATS WITH A HIGH FAT CONTENT
There are two ways you can do this.
If you don’t mind trimming the excess fat from your
meat you can barbecue the meat using the Direct
Method on page 2 of this cookbook.
If you choose to cook meat with the fat left on, never
use the direct method. Instead use the hotplate pro-
vided with your barbecue. This will avoid the chance
of any unwanted flare-ups.
BURNER SETTINGS WHEN USING
A ROTISSERIE
For Summit 4 burner models with infrared.
Pre-heat the barbecue with the lid down (cooking
grills and hotplate removed) for 10 minutes using the
following settings:-
Set infrared burner to LOW, with burners 2 and 3 set
to OFF. Set burners 1 and 4 to LOW. No further burn-
er adjustments are required and your barbecue is
now ready for rotisserie cooking. Remember, always
cook with the lid down.
For Summit 6 burner models with infrared.
Pre-heat the barbecue with the lid down (cooking
grills and hotplate removed) for 10 minutes using the
following settings:-
Set infrared burner to LOW, with burners 3 and 4 set
to OFF. Set burners 1, 2, 5 and 6 to LOW. No further
burner adjustments are required and your barbecue
is now ready for rotisserie cooking. Remember,
always cook with the lid down.
HOW TO USE THIS BOOK
At the top of each recipe, we indicate the appropri-
ate cooking method (Direct or Indirect) and temper-
ature (High, Medium, or Low). Note that a barbecue
set-up for ‘indirect cooking’ can accommodate both
methods (just move the food directly over a burner
that is alight for Direct cooking). Where searing
(browning quickly over a high heat) is particularly
important to the texture or flavour, we note that as
well (e.g., Sear: High, Cook: Indirect/Medium).
Where a recipe requires you to roast use the burner
settings recommended in the ‘Heat settings for use
when roasting’ on page 2.
3
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