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Zone Cooking
The Sunstone 30” Hybrid Grill has a single massive cooking zone controlled specifically by how the top
adjustable rack is positioned, and the front air intake slider is adjusted. Depending on how you
independently configure these components, will give you control over diverse types of cooking,
including Smoking, Indirect, Slow Cooking and Direct Cooking.
Heat Distribution
Knowing how to configure the different components will give you the very best possible food
positioning while grilling. Depending on how you position the Charcoal or Wood. The Cooking Rods
have Variable Spacing for different sized foods, and the upgradable Pro Sear Zone Grate will sear
your Steaks at over 800 Degrees depending on how hot the Charcoal or Wood is below. It is
important to play with many variations to find what way of grilling is best for you.
Grilling Combination
The Sunstone 30” Hybrid Grill is designed for an exquisite cooking experience with the use of three
separate grilling surfaces in one. This enables you to be simultaneously searing your food on one
side, while slow cooking or smoking on other side and slow simmer on top warming rack. The lower
drawer allows you to control how much either Charcoal or Wood materials you want to grill with also
use multiple types of mesquite wood for some amazing smoked flavors.
Indirect Cooking
Indirect cooking is the process of cooking your food without the heat source directly under your
food. You can sear meats over a high flame on one side of the grill while slow cooking on the other
side of the grill. It is like cooking in an oven and is generally used for larger cuts of meats but can
also be used for cooking foods that are prone to flare ups. Indirect Cooking will result in tender
foods every time you grill.
Direct Cooking
Direct cooking is the process of cooking your food directly over hot coals. This method is also
called Searing, Grilling or even Frying. Direct cooking is recommended for most grilling
applications, and the best place to perform Direct Cooking is in the place where the cooking
surface is the hottest. This type of cooking locks in flavor and juices while allowing the outer
surface to absorb smoke and food aroma that is produced as grease and drippings are vaporized
by the coals. The result is a crisp, flavorful outside with a tender, juicy inside.
Smoker/Steamer Box
Adding a smoker box to your cooking experience adds unique flavor to your food, you will
come to enjoy. Use it for either a smoker box with wood chips, or by filling with Water it
becomes a steamer box. While in use, remember to close the hood. There are many
different wood chips available on the market, the most common are mesquite and hickory.
Just remember to soak the chips for 30 minutes prior, for best results.
GRILL START
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UP
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USING THE GRILL
PAGE 16
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