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COOKING METHODS
INDIRECT METHOD (Cont.)
You can use a variety of burner configurations to cook using the Indirect Method. By cooking Indirect you want the
burner/burners directly under the food to be turned OFF.The illustration below shows several examples using a six
or four burner unit.
USING A DRIP PAN
Whenever a long cooking time is indicated for foods
with an excessive amount of fat, place meat or poultry
inside a drip pan on top of the cooking grate to avoid
unwanted flare-ups. Best results will be obtained by
placing meat or poultry in a roast holder or small rack
inside the drip pan. This will allow heat to circulate
underneath the food and keep it from sitting in its own
juice.
If you want to make a gravy or sauce with drippings
from a roast, chicken or turkey, you will need to use a
foil drip pan to catch flavorful drippings during cooking.
Position a foil or metal pan in center of the cooking
grate. Place meat, in a roast holder, inside the foil drip
pan.
If you do not need drippings for a gravy or sauce, you
do not need to use a foil drip pan for most foods.
Because of the special design of the Flavorizer® Bars
and burners, excess fat flows directly through the
funnel-shaped bottom tray into the grease catch pan.
