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GRILLING METHODS
Grilling With Indirect Heat
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:
• Joints
• Bone-in poultry pieces
• Whole fish
• Delicate fish fillets
• Whole chickens
• Turkeys
• 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 off to one side of the grill. The food sits on
the portion of the cooking grate without charcoal
directly below it
(A)
.
The radiant and conductive heat are still factors,
but they are not as intense while indirect cooking.
However, if the lid of the grill is closed, as it
should be, there is another kind of heat generated:
convection heat. Heat rises, reflects off the lid and
inside surfaces of the grill, and circulates to slowly
cook the food evenly on all sides.
Convection heat doesn’t sear or brown the surface
of the food the way radiant and conductive heat do.
It cooks it more gently all the way to the centre,
like the heat in an oven.
Arranging the Charcoal for
Indirect Heat
1.
Always wear barbecue mitts or gloves
conforming to EN 407, Contact Heat rating
level 2 or greater, when using your charcoal
barbecue.
Note: The grill, including the handles, lid damper and bowl
vents, will become hot. Make sure that you are wearing
barbecue mitts or gloves to avoid burning your hands.
2.
After the charcoal is fully lit, with long tongs,
arrange the charcoal so that they will be set on
either side of the food
(B)
. Position the charcoal
on the sides of the bowl opposite the handles
(C)
, either directly onto the charcoal grate or in
the charcoal rails or Char-Baskets if they are
being used. A drip pan may be placed between
the charcoal to collect drippings.
USING CHARCOAL RAILS:
Align the charcoal grate so that the steel wires
run across the kettle from handle to handle.
Then, position the charcoal rails so that they
hook over the outside straight wires of the
charcoal grate. The front of the charcoal rails
should slip over the fourth wire of the charcoal
grate and click into place
(D)
.
3.
Replace the cooking grate.
4.
Place the lid on the grill. If your grill has a
thermometer, always position the lid so that the
thermometer is not above the charcoal where it
will be exposed to direct heat
(E)
.
5.
Open the lid damper.
6.
Preheat the grate for approximately 10 to 15
minutes.
7.
Once the cooking grate is preheated, using a
stainless steel bristle grill brush, clean the
cooking grate.
Note: Use a stainless steel bristle grill brush. Replace brush
if any loose bristles are found on cooking grate or brush.
8.
Open the lid, and place your food on the grate.
9.
Place the lid on the grill. Consult recipe for
recommended cooking times.
Note: When removing the grill lid during cooking, lift to the
side, rather than straight up. Lifting straight up may create
suction, drawing ashes up onto your food.
When finished cooking...
Close the lid damper and bowl vents to extinguish
the charcoal.
B
C
E
A
D
