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OPERATING INSTRUCTIONS
Indirect cooking
The Indirect Method is similar to roasting, but with the added
benefi ts of that grilled texture, fl avor, and appearance you
can’t get from an oven. To set up for Indirect cooking, gas
burners are lit on either side of the food but not directly be-
neath it. Heat rises, refl ects off the lid and inside surfaces of
the grill, and circulates to slowly cook the food evenly on all
sides, much like a convection oven, so there’s no need to turn
the food.
Use the Indirect method for foods that require 25 minutes or
more of grilling time or that are so delicate that direct exposure
to the fl ame would dry them out or scorch them. Examples
include roasts, ribs, whole chickens, turkeys, and other large
cuts of meat, as well as delicate fi sh fi llets.
To set up your gas grill for Indirect cooking, preheat the grill
with all burners on High. Then adjust the burners on each side
of the food to the temperature noted in the recipe and turn off
the burner(s) directly below the food. For best results, place
roasts, poultry, or large cuts
of meat on a roasting rack set inside a disposable heavy-
gauge foil pan. For longer cooking times, add water to the
foil pan to keep drippings from burning. The drippings can
be used to make gravies or sauces.
Grilling Tips & Helpful Hints
• Always preheat the grill before cooking. Set all burners
on HIGH heat and close lid; heat for 10 minutes, or until
thermometer registers 500˚-550˚F (260˚-288˚C).
• Sear meats and cook with the lid down for perfectly
grilled food every time.
• Grilling times in recipes are based on 70˚F (20˚C)
weather and little or no wind. Allow more cooking time
on cold or windy days, or at higher altitudes. Allow less
cooking time in extremely hot weather.
• Grilling times in charts and recipes are approximate.
Times can vary because of the weather, or the amount,
size and shape of the food being grilled.
• The temperature of your Summit
®
gas grill may run hotter
than normal for the fi rst few uses.
• Grilling conditions may require the adjustment of
the burner controls to attain the correct cooking
temperatures.
• In general, large pieces of meat will require more cooking
time per pound than small pieces of meat. Foods on a
crowded cooking grate will require more cooking time
than just a few foods. Foods grilled in containers, such
as baked beans, will require more time if grilled in a deep
casserole rather than a shallow baking pan.
• Trim excess fat from steaks, chops and roasts, leaving no
more than a scant 1⁄4 inch of fat. Less fat makes cleanup
easier, and is a virtual guarantee against unwanted fl are-
ups.
• Foods placed on the cooking grate directly above burners
may require turning or moving to a less hot area.
• Use tongs rather than a fork for turning and handling
meats to avoid losing natural juices. Use two spatulas for
handling large whole fi sh.
• If an unwanted fl are-up should occur, turn all burners to
OFF and move food to another area of the cooking grate.
Any fl ames will quickly subside. After fl ames subside,
relight the grill. NEVER USE WATER TO EXTINGUISH
FLAMES ON A GAS GRILL.
• Some foods, such as a casserole or thin fi sh fi llets,
will require a container for grilling. Disposable foil pans
are very convenient, but any metal pan with ovenproof
handles can also be used.
• Always be sure the bottom tray and grease catch pan are
clean and free from debris.
• Do not line the funnel-shaped bottom tray with foil. This
could prevent the grease from fl owing into the grease
catch pan.
• Using a timer will help to alert you when “well-done” is
about to become “over-done.”
