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Direct Cooking
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This method cooks the food directly above the flame in a traditional (grilling) style. Direct cooking utilizes all burners and is good for cooking quickly. This method is good for items that are less than 2" in thickness. The front to back burners are designed to allow independent use of each cooking zone and precise heat control.
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Indirect Cooking
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This method cooks the food similar to baking. Items are placed above the unlit burner rather than direct over top the flame. This method cooks more evenly but does require longer periods of time. This method is best for tougher cuts of meat as well as chicken, game, roasts, bread, or any food that cooks well at a moderate, slower heat.
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Rotisserie Cooking
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Rotisserie cooking seals in the juices while browning the outside surface. This method of cooking is best for large cuts of meat such as roasts or lamb of leg. Rotisserie cooking does not require much attention.
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Infrared Burner Cooking
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Infrared uses intense heat to instantly sear the meat and lock in the juices. This method of cooking produces the perfect steak.
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Convection Cooking
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Using your grill like an oven, convection style cooking allows you to bake foods like bread, buns, cakes, and pizzas.
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Smoking
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Smoking allows you to achieve maximum flavor. By simply placing wet wood chips into the smoker tube, then turning the burner on, you can smoke meat for several hours under a closed lid. This method is similar to the indirect cooking method in that the meat will not be directly over the flame.
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Charcoal Cooking
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By utilizing a charcoal tray, you can switch from gas to charcoal. Charcoal allows you to cook with the indirect or direct cooking methods.
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