Serves: 5
The basic underpinnings of a gas grill are really quite simple: First come burners to create heat. Above them you'll typically find some type of system to disperse the heat (Flavorizer® bars-on Weber grills-or lava rocks, ceramic briquets, etc.). Above those you'll find the cooking grates. Now, while the heat dispersal system and the cooking grates are crucial elements, the burners are the heart and soul of that system. Not only do they do the job of conducting the fire, they also put control of outdoor cooking in your primordial grip.
Most people quickly master the basic Direct and Indirect cooking methods on a gas grill (see Direct Cooking and Indirect Cooking). But what defines quality in a gas grill is the ability to artfully orchestrate the heat settings. The most functional gas grills have at least three burners, and four- to six-burner models are becoming more common. Why is this important? Well, in a nutshell, more burners equals more options. With multiple burners you can use all or part of the cooking grate as needed. Say you are roasting a whole chicken over an Indirect fire. With multiple burners, you can set up a series of heat zones and use them to simultaneously grill foods that require different cooking methods. So while the chicken is roasting, you can be grilling up some tender asparagus or zucchini, or baking piping-hot twice-baked potatoes over a Direct fire. With a six-burner model you can really show off and grill a prime rib roast and a turkey at the same time, over two Indirect fires. In essence, a large number of burners and a roomy cooking grate allow you to set up your grill like two grills side by side. Impressive and versatile!
Each recipe in this book tells you the cooking method and ideal temperature to use for normal weather conditions (i.e., no wind). But let's say you want to perfect your own recipe or technique. Once you master the heat zones, you can further refine your options and begin regulating the grill temperature by carefully selecting heat settings for each burner. This skill is handy when weather conditions are less than ideal or you have a particular food you want to master. For instance, when grilling pork ribs, you might find that keeping the outermost burners on Medium-Low and the burners closer to the food on Extra-Low gives you the most tenderizing results. (Note: Not all gas grills have Medium-Low or Extra-Low settings, and some have infinite temperature control. Check your owner's manual.) The point is, if you've got the burners, don't be afraid to use them. Experiment with varying heat settings to get the grill temperature you think is ideal for what you are grilling. Whatever you do, always cook with the lid closed!
Whether you stick to the basics or venture out on your own, always start by preheating your gas grill with all burners on High. This allows your grill to thoroughly warm up to maximum grilling temperature and will burn off any residue that might have been left from your last cookout. Give the cooking grate a good swipe with a grill brush before you start grilling. But remember, as easy as gas grills are to operate, they still require proper care and feeding. Be sure to regularly clean the funneled bottom tray (if your grill has one) and empty the grease catch-pan so you don't get flare-ups, grease fires, or uninvited wildlife stopping by for midnight snacks. After you're finished grilling, turn off all the burners and the tank at the source. If you keep your grill protected with a vinyl cover, you'll save yourself some time cleaning the grill's exterior (work tables can get dusty, for example) and reduce the natural wear and tear from the elements.
And if you really love your grill, you might be tempted to baby it. But whatever you do, don't roll it into the garage with the gas tank attached. Liquid propane should never be stored in an enclosed space, so detach the gas tank and leave it outdoors, away from any traffic.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This 11-Mastering The Fire: Gas Grilling recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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