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IndirectCooking
Poultryandlargecutsofmeatcookslowlytoperfectionon
thegrillbyindirectheat.Theheatfromselectedburners
circulatesgentlythroughoutthegrill,cookingmeatorpoultry
withoutthetouchofadirectflame.Thismethodgreatlyreduces
flare-upswhencookingextrafattycutsbecausethereisnodirect
flametoignitethefatsandjuicesthatdripduringcooking.
IndirectCookingInstructions
• Alwayscookwiththelidclosed.
• Duetoweatherconditions,cookingtimesmayvary.During
coldandwindyconditionsthetemperaturesettingmayneed
tobeincreasedtoinsuresufficientcookingtemperatures
1 Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
464222009,11
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