• Preheat your gas grill to ensure good searing action.  Newer gas grills are powerful, but with older gas grills preheating is most important.  Turn all the burners on high, close the lid, and allow plenty of time to preheat.  This will ensure that the grates are nice and hot when your meats hit the grill surface. 
• Purchase a grill thermometer if you gas grill is not equipped with one.  You can use an oven thermometer or our
• More burners mean more options for grilling.  A gas grill with 4-6 burners allows you the option of roasting meat on one end of the grill over low-medium heat while grilling vegetables over direct heat on the other end.    

Direct Cooking and Indirect Cooking

Direct Cooking Method is similar to broiling and requires foods to be cooked directly over the heat source.  Foods should be turned only once during the cooking process about halfway through the grilling time.

The direct method is best for foods that require 25 minutes or less.

• Steaks
• Chicken pieces/breasts
• Vegetables
• Sausages
• Kabobs

We also used the direct method when searing meats such as steak.  This creates a nice crisp outside with good flavor and when moved to indirect heat the meat can continue cooking with out burning.  

Direct cooking on a charcoal grill requires the coals to be evenly spread across the charcoal grate.  Again, we recommend always leaving a portion of the grill with little or no coals incase you have flare ups and need to quickly move the foods away from the direct heat source.

Direct cooking on a gas grill requires preheating the grill to high with the lid closed so your grill grates get nice and hot.  Once you have placed the food on the grates, reduce your temperature according to the recipe.  Keep the lid closed except when turning the food halfway through the cooking process.

Indirect Cooking Method gives foods the delicious grilled flavor and texture, but is similar to roasting.  The grill acts as an convection oven and roasts the foods on all sides so there is no need to turn the food. 

• Roasts
• Whole chickens
• Ribs
• Turkeys
• Pork loin

Indirect cooking on a charcoal grill – arrange hot coals on one side of the grill or on the left and right side and leave the middle without charcoal. The food should go directly above the area with no charcoal.  Place a drip pan (aluminum disposable pan) in the area with no coals to catch any drippings from the meats. 

Indirect cooking on a gas grill – preheat all burners on high and once the food is placed on the hot grill grates turn off the burner that is directly under the food and leave the surrounding burners on the temperature suggested in the recipe (usually around medium to medium high depending on what you are cooking.)  If your gas grill only has 2 burners then you will leave one burner on and turn the burner directly under the food to off.  A drip pan (disposable aluminum pan) may be necessary to place just below the meat to catch any drippings. 

Judging the temperature of a fire without a thermometer
Using your hands and eyes you can generally judge how hot a charcoal fire is.

Hold your outstretched palm 4-5 inches above the grill grate and count the number of seconds you can comfortably leave it there.

• 1-2 seconds the grill is HOT – perfect for searing a steak or cooking shrimp and scallops
• 3-4 seconds the grill is MEDIUM HOT – great for fish and burgers
• 5 seconds the grill is MEDIUM – chicken, vegetables, and fruit love this temperature
• 7 seconds the grill is LOW – delicate vegetables, and slow cooking meats