Methods

Direct Cooking

Direct grilling is easy, just follow our recommendations below. Direct grilling is ideal for most small single-serving items such as steaks, chops, fish, burgers, sausages, kebabs, or any other quick-cooking foods.

For the best results:

1. Preheat your grill on High!
2. Remove any debris on the cooking grids with a wire grill brush
3. Spray or brush on vegetable oil to prevent food from sticking
4. Reduce the heat to your required temperature Medium - Medium High
5. Place whatever you’re cooking on the grids
6. That’s it. We told you it was easy

Indirect Cooking

The indirect method of grilling is a technique for cooking larger cuts of meat such as roasts or poultry. As the name implies, the food is not grilled directly over the heat but by hot air circulating around the food. This set up means there is no need to turn or baste the food. The result is delicious, worry-free barbecuing with little chance of flare-ups.

Drip Pan Method

Juices and drippings fall and mix with the contents of the drip pan. This mixture will vapourize, impart delicious flavours and ensure a moist and succulent roast, chicken or turkey.

To use the drip pan method:

1. Remove the grids and place the drip pan on top of the heat medium.
2. Pour water or other cooking liquid, such as fruit juice or wine, into the drip pan.
3. Replace the cooking grids
4. Preheat the grill on HIGH for 10 minutes then adjust the heat to Medium or Low.
5. Spray or brush the grids with cooking oil, then place the meat directly on the grids above the drip pan.
6. Close the lid, and sit back and relax as your food becomes infused with delicious flavour.

One-Burner Method

1. Place a drip pan over the heat medium, under the cooking grids, on the side of the grill where you will be turning off the burner.
2. Preheat the grill on High and then turn off one burner.
3. Brush or spray the cooking grids with cooking oil.
4. When grilling beef or pork sear the meat on all sides using the lit side of the grill and then transfer it over to the unlit side.
5. Regulate the heat setting to maintain your desired temperature (generally Medium).
6. This method is wonderful not only for roasts but also for thicker steaks, chops and bone-in cuts of chicken.

Rotisserie Cooking

Constant turning of the meat while rotisserie cooking allows it to self-baste with natural juices resulting in exceptionally moist and tender roasts. The best cuts of meat for rotisserie cooking are tightly tied, boned or boneless cuts; however, you can use cuts with the bone in if you carefully balance them on the spit so they turn easily.

Your barbecue may be equipped with a rear rotisserie burner or you may use the lower burners. We have outlined the grill set-up for both kinds of rotisserie cooking below. It may be possible to set up your barbecue to rotisserie meat at the same time as you grill other foods. Simply set the meat on one side of the rotisserie and leave the racks in place on the opposite side of the grill.

Using the Rear Rotisserie Burner

Arranging the Grill

1. Remove cooking grids and warming racks from barbecue if necessary
2. Centre a drip pan under the rotisserie, positioning it so it will be beneath the centre of the roast
3. Preheat the barbecue with rotisserie burner on MEDIUM HIGH for 10 minutes

Placing the Meat on the Spit Rod

1. Slide one of the skewer forks onto the rod and tighten it securely
2. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork
3. Tighten the fork securely

Make Sure the Meat is Evenly Balanced on the Spit

1. Loosen the spit balance
2. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom
3. Adjust the balance to the highest point to counterbalance the weight, and tighten the rod handle
4. Insert the spit rod into the rotisserie motor and turn rotisserie motor on
5. Check to see if the meat turns smoothly while cooking and adjust the balance as necessary

Note: Never let the drip pan run dry as it may cause a flash fire. Keep a pitcher of hot water handy and when the water is running low, carefully refill the drip pan with hot water, using an oven mitt to protect your hand from steam burns.

ARRANGING THE GRILL

1. Remove cooking grids and warming racks from barbecue
2. Preheat the barbecue with all burners on MEDIUM for 10 minutes
3. Turn off center burner(s)
4. Centre a drip pan under the rotisserie, positioning it so it will be beneath the centre of the roast
5. Fill the drip pan to 1″ from the top with water, wine or juice and any herbs that might complement the flavours.

PLACING THE MEAT ON THE SPIT ROD

1. Slide one of the skewer forks onto the rod and tighten it securely.
2. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork.
3. Tighten the fork securely.

TESTING THAT THE MEAT IS EVENLY BALANCED ON THE SPIT

1. Loosen the spit balance
2. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom
3. Adjust the balance to the highest point to counterbalance the weight, and tighten the rod handle4.Insert the spit rod into the rotisserie motor and turn rotisserie motor on
5. Check to see if the meat turns smoothly while cooking and adjust the balance as necessary.

Note: Never let the drip pan run dry as it may cause a flash fire. Keep a pitcher of hot water handy and when the water is running low, carefully refill the drip pan with hot water, using an oven mitt to protect your hand from steam burns.

Planking

Another unique and delicious way to grill food is by using a wooden plank. This is a surefire way to get delicious results and wow your dinner guests. The smoke created from the plank sitting directly above a lit burner infuses the meat with unsurpassed grilled flavour.

Using a plank is simple:

1. Soak it in water for at least an hour and pat it dry.
2. Pre-heat your grill on HIGH for 10 minutes.
3. Coat both sides of the plank with olive oil then place the seasoned meat on it.
4. Place the plank on the grill directly over the lit burner and reduce the heat to MEDIUM-LOW.
5. Cook the meat to its desired doneness.
6. Cedar planks are ideal for salmon but don’t be afraid to try other meats with it. Pork goes great on a maple plank and lamb is delicious on alder.

Note: Make sure to be careful while handling the plank after grilling and that it is fully extinguished before discarding.