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Vegetables are generally easy to cook on the grill. The
Warming Rack makes it convenient because you can still
use the main cooking area while the vegetables are sus-
pended above the grids.
Pre-cook hard vegetables by briefly boiling or microwaving
them before cooking on the grill. Wrap vegetables in a double
thickness of foil to protect them while cooking on the grill.
Then, remove the foil if desired, 10-15 minutes before the
end of cooking, brush vegetables with butter or oil and finish
cooking.
Guide to Using the Warming Rack
The Warming Rack can be used for purposes other than
just the obvious. Consider using the rack for warming
French bread, garlic bread, croissants or even bagels.
A small whole fish wrapped in foil also cooks well on the
W arming Rack. Parcels of seafood such as scallops,
prawns and sliced fish fillets prepared in a sauce and
portioned into small foil wraps cook well this way, too.
Preparing to Smoke
Smoking gives food a distinctive, delicious flavor. You will find
a variety of wood chips available for use in smoking grilled
foods. Pre-soaking of wood chips may be required so read
and follow the manufacturer's instructions for preparing
smoking chips prior to use.
Note:
It is our experience that many smoking chip products
do not actually produce a smoke but instead infuses the
food with flavor. Please read product labels carefully and if
in doubt, ask your retailer for details.
Using A Smoker Box
There are many optional smoker boxes available for
purchase. Follow these guidelines and always refer to the
label of your smoking chips for specific directions.
Raise your Grill Lid and light the grill. Lower the Grill Lid
allowing your grill to reach the desired cooking tempera-
ture for the food you are grilling. Fill your smoker box with
your prepared smoking chips. Dried herbs and spices may
also be added to produce different flavors. Wear a flame
retardant BBQ Mitt and place your smoker box on a Cooking
Grid or Flame Tamer directly above a lit grill Burner. The
heated smoking chips will flavor your foods.
Tips for Smoking
You can reduce the strength of the smoke flavor by only
smoking for half or three quarters of the cooking time. The
heat required for smoking is normally LOW to MEDIUM.
Foods naturally high in oils lend themselves well to smok-
ing, while drier foods benefit from a marinade.
Guide to Smoking
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Tuna steaks,
marinated in Asian flavors of sesame
oil, soy sauce and sherry.
Pork fillets,
rubbed with ginger, orange rind and
brushed with maple syrup.
Mussels,
brushed with lemon rind and chili oil.
Lamb cutlets,
marinated in virgin olive oil, lemon,
oregano and black pepper. The same marinade can
be used for a whole leg or rack of lamb.
Chicken,
boneless chicken pieces
—
especially sliced
breasts.
Fish,
sliced fillets of firm fish, assorted seafood such
as prawns, scallops and calamari.
Pork,
sliced fillets, diced or minced pork, sliced leg
steak, sliced chops.
Beef,
sliced fillet, rib-eye, round, rump, sirloin.
Lamb,
sliced fillet, round, loin.
