| Look for a grill having a minimum of
two to three gas burners which will allow for greater
control of heat. For instance, indirect heating may be
accomplished by using the gas burner on one end of the
grill and placement of the meat on the other. You may
also add a water pan directly beneath the meat to make
it perform similar to a water smoker/grill. On those
days when things are not going in your favor, utilize
the burners that are working and remember to fix the
ones which are not! |
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| Lava/Pumice/Ceramic/Metal |
| Gas Grills require a diffusing
material between the meat and the direct heat from the
gas. This material, in addition to diffusing the heat,
contributes to the amount of smoke generated and protects
the burner elements. These substances may consist of Lava
Rocks (less common), Compressed Pumice Rocks (or briquettes),
Metal Plates or Ceramic Materials. Grease buildup on these
diffusing elements is a potential flare-up hazard!
CERAMIC DIFFUSERS -
- Package of Ceramic
Material - Ceramic diffusers can come in all
shapes. Usually your grill will have a bag of material
such as this to spread on the lower grate to help
prevent flare-ups.
- Racks of Ceramic Diffusers -
An ingenious idea to place the ceramic diffusers in
separate trays which allow for easy management.
METAL DIFFUSERS -
- Stainless Steel Diffuser -
This durable diffuser blocks some of the grease and
dripping which lead up to flare-ups, but the large
square holes let some through.
- Simulated Charcoal
Metal Diffuser - This clever esthetic idea simulates
black charcoal. Made out of heavy cast iron metal
it's holes allow heat out and drippings in. It's
unique uneven surface should allow grease to seep
into the low areas and burn up.
- Cross Bar Diffusers -
These diffusers consist of perpendicular upside (^)
v-shaped bars which eliminate much of the grease and
drippings reaching the flames.
- Stainless Steel Diffuser
Pan - This diffuser pan covers the entire cooking
surface below the grates and does not allow any grease
or drippings to reach the fire. Additionally, the
design allows for easy cleanup AND a place to place
the wood chips if you are seeking some "smoky
flavor" in your food.
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| Food Grids |
Let's not forget where the real action
is, the Food Grid. This grid covers the entire cooking
area above the diffusing materials and burners and
is where the entree is cooked. The grid is usually
constructed of 1) round stainless steel 'bars',
2) stainless steel 'plates', 3) stainless
steel 'plates' or 'bars' covered with ceramic
or 4) cast iron covered with ceramic. Some of
the better grills offer one or two secondary grid(s)
which either rest on top of the primary grid or are
attached to the hood. Utilize the secondary grid(s)
for potatoes or other items where direct heat is
a concern. Make sure the secondary grid(s) are removable
in order that larger pieces of meat such as a turkey
or a large brisket can be cooked.
Brushed Stainless
Steel Grids - One of the most common surfaces.
Effective, however will not last as long as
others.
Stainless Steel
Bars - These bars are about 1/4 inch in thickness
and will last a long time. Easy to clean also. Another
view.
Adjustable Grates -
Grates now come with some clever ways to adjust
the height of the cooking surface. Greater
Adjusting Grid w/ceramic coating - One grid
turned each way.
Dual Grids w/Fryer -
TEC has their own type of grids and this photo
shows the fryer attachment and shelf above. Another
view. |
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| Heat Control Valves |
| Gas Grills utilize heat control valves
for regulating the inside cooking temperature. The
preferable method is to have one control per burner. The
'High' setting would be for burning old food
and grease from the rack and rocks. Sounds a
little like a dance. The 'Medium' setting
would be for most types of cooking and the 'Low' would
be for warming foods. Use the heat control valves
to regulate the temperature as reflected by the thermometer. |
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| Gas ignition Buttons |
Most Gas Grills today are
equipped with an ignition button(s) for ease and safety
of lighting the fire. Our personal experience would reflect
that, over a period of time, you will need to replace parts
for the spark mechanism or be prepared to use good old
matches. Make sure the manufacturer has the necessary
replacement parts for the igniters.
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| Viewing Window |
| This window is a matter of personal
preference. It allows for viewing inside the grill
without the necessity of opening the hood. Keep in
mind, however, inside the grill is usually smoky
and grease has a tendency to splatter on all surfaces
of the grill, including this window. Be prepared
to clean it occasionally, or lose this feature due
to not being able to see through it any longer. The
alternative is to lift the lid, dodge the smoke and
take care of the food as needed! Gas Grills quickly
reheat to the desired temperatures. |
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| Outside Shelving |
| We believe this is an item
to pay extra for. The convenience of having a nearby surface
to hold the food, sauce and utensils is immeasurable. Insure
you get adequate shelf space to work on! You will be happy each
and every time you have a cookout. |
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| Side Burners |
Some larger grills provide
side burners as an additional cooking surface for items
such as beans, chili, corn or anything else which might
otherwise be cooked indoors. This feature allows most of
the cooking to be done outdoors rather than heating up
the house with the kitchen stove. Keep in mind, however,
that use of a side burner may eliminate practical space
for a shelf to hold your normal cooking utensils. Some
side burners have lids so the side burner area may still
act as a shelf when not in use.
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| Rear Burners & Rotisseries |
| The rear burner is an addition to,
and not a part of, the bottom burners. This extra
burner is used for rotisserie grilling since the
heat originates from the back side or the rear of
the grill rather than from below. When using this
method, place a drip pan below the meat to catch
the drippings and keep them from dropping on the
rocks below, which would otherwise have to be 'cooked
off' before using the normal burners. This rear burner
will assist in keeping your Gas Grill cleaner for
the next cooking and will not take space away from
the area used for a shelf.
The rotisserie tends to cook the meat evenly over
or in front of the heat source and likewise has
a tendency to self-baste the meat. Rather than
the juices dropping to the rocks below, they will
coat the meat being turned and thus baste it. Utilize
your marinades here, in-as-much-as smoke flavor
is non-existent.
Rear Burner Indirect -
This rear burner offers indirect heat to the meat
by heating the metal which in turn offers the heat.
There is a shelf attached to the rear burner and
tray on top of the burner for wood chips.
Rear Burner -
This is a good view of a rear burner which allows
for direct heat to the meat through the vents shown.
Rear Burner Direct -
This rear burner offers direct heat to the meat
through the vents shown. |
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