Insider Guide to Mastering Barbecue Cooking on a Gas Grill - Part One: Techniques

Indirect Cooking Method

The indirect cooking method mimics a convection oven. By operating one burner and placing the food over the unlit burner, you allow the heat to circulate around the food, cooking it evenly without direct flame contact. This method is ideal for slow-cooking larger cuts of meat.

Benefits:

• Even cooking
• No need to turn the food
• Ideal for larger cuts of meat

Tips:

• Always preheat with the lid down
• Use a meat thermometer for precise cooking

Surface Broiling with Lid Raised

Surface broiling with the lid raised exposes only the bottom side of the food to the cooking temperature. This is the slowest method and is suitable for foods that cook quickly, such as vegetables and thin cuts of meat.

Benefits:

• Gentle cooking
• Ideal for quick-cooking foods

Tips:

• Monitor closely to avoid overcooking
• Use medium to high heat settings

Surface Broiling with Lid Lowered

When you lower the lid, the heat is confined, cooking both the top and bottom surfaces of the food. This method is faster and adds a smokier flavor due to increased flaming and smoke.

Benefits:

• Faster cooking
• Smokier flavor

Tips:

• Use high settings to sear steaks and burgers
• Be cautious to avoid overcooking

Roasting or Baking

Transform your gas grill into an oven by closing the lid. Adjust the burners and use the heat indicator to control the temperature, allowing you to bake, roast, or barbecue a variety of foods.

Benefits:

• Versatile cooking options
• Controlled temperature

Tips:

• Preheat the grill
• Use a meat thermometer for accuracy

Rotisserie Broiling

Rotisserie broiling ensures even cooking and browning on all surfaces without constant attention. This method is perfect for whole turkeys, chickens, hams, and large roasts.

Benefits:

• Even cooking
• Minimal attention required

Tips:

• Balance the meat on the spit rod
• Use a meat thermometer to check doneness

Managing Flare-ups

Flare-ups can add flavor but too much can burn the food. Here are some tips to manage them:

Tips:

• Trim excess fat
• Use lean cuts of meat
• Avoid pre-basted turkeys
• Keep a squirt bottle of apple juice handy
• Use baking soda for grease fires

Smoking

Smoking adds a wonderful flavor to meat, poultry, and fish. Use wood chips or chunks, soaked in water for about an hour, to achieve the desired smoky flavor.

Types of Wood:

• Hickory: Robust, western flavor
• Mesquite: Lighter, southern flavor
• Apple and Cherry: Delicate, excellent for poultry
• Nut Woods: Milder smoke flavor
• Grapevine Cuttings: Subtle sweet flavor

Tips:

• Use a handful of chips or a few chunks at a time
• Avoid chemically treated wood
• Add garlic cloves, herbs, or fruit rinds for extra flavor

Cooking Times

Cooking times can vary based on outdoor conditions, grill type, and meat size. Here are some general guidelines:

Tips:

• Use a meat thermometer for accuracy
• Monitor food closely

Cleaning Your Grill

Proper cleaning ensures longevity and better cooking results. After cooking, set the grill to high, close the lid, and heat for 5-10 minutes to burn off residue. Use a long-handled wire brush to clean the grills.

Tips:

• Use oven mitts for protection
• Occasionally scrub with soap and water
• Avoid commercial oven cleaners

In part two, we will cover preventive maintenance and safety tips to keep your grill in top condition.

For more detailed grilling techniques, check out Weber's Grilling Guide and Serious Eats' Guide to Grilling.