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6 REGISTRATION IS IMPORTANT
Tips and Hints
The Flame-
Direct or Indirect
Use the indirect method for larger cuts of meat that require 20
minutes or more of grilling time, or for foods so delicate that
direct exposure to the heat would dry them out or scorch them,
such as: roasts, bone-in poultry pieces, whole fish, delicate fish
fillets, whole chickens, turkeys, and ribs. Indirect heat can also
be used for finishing thicker foods or bone-in cuts that have been
seared or browned first over direct heat.
With indirect heat, the heat is on both sides of the grill, or o
to one side of the grill. The food sits over the unlit part on the
cooking grate.
INDIRECT HEAT
SETUP
Use the direct method for small, tender pieces of food that take
less than 20 minutes to cook, suchas: hamburgers, steaks, chops,
kebab sticks, boneless chicken pieces, fish fillets, shellfish, and
slicedvegetables.
With direct heat, the fire is right below the food. It sears the
surfaces of the food, developing flavours, texture, and delicious
caramelisation while cooking the food all the way to thecentre.
DIRECT HEAT
SETUP
HIGH
MEDIUM
OFF
OFF
LOW
MEDIUM
IGNITE
HIGH+
HIGH
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