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direct cooking method
Direct cooking involves placing food on grates over direct heat Burners. Use this method for
foods that take less than 20 minutes to cook or to sear larger items at the start of the cooking
process that will then be indirectly cooked to finish. Place the meat on the preheated surface
and leave until they no longer stick. Turning too soon and too often is one of the most
common grilling mistakes. Use a meat thermometer to achieve desired doneness and
remove items one degree below how you would like to enjoy them, as the resting period
before carving or consuming will raise the temperature.
indirect cooking method
Indirect cooking method is a popular alternative to direct heat grilling. Indirect cooking uses
heat from adjacent burners to cook food and, in many cases, reduces the possibility of
overcooked or overly browned food. Foods most appropriate for indirect grilling included
breads, thicker pieces of chicken or roasts. Indirect cooking involves placing the food on grates
where the burners below are not lit and then closing the grill top to create an oven effect. All
the items you usually oven-roast can be grilled to perfection using indirect heating. Preheat the
burners surrounding the food to be cooked. Use your basting pan below to hold food and add
water or marinaid to the pan to prevent the natural juices from burning or evaporating. Place
pan on the vaporizers directly under the food above.
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