Use the direct method for small, tender pieces of food that take less than 20 minutes to cook, such as hamburgers, steaks, boneless chicken pieces, fish fillets and sliced vegetables.
With direct heat, the fire is right below the food (A) It sears the surfaces of the food, developing flavours, texture, and delicious caramelization while cooking the food all the way to the centre.
A direct fire creates both radiant and conductive heat. Radiant heat from the charcoal quickly cooks the surface of the food closest to it. At the same time, the fire heats the cooking grate rods, which conducts heat directly to the surface of the food and creates those unmistakable and lovely grill marks.
Grill Setup For Direct Heat
- Place centre support ring (B) in the middle position of the bowl, then place the fuel grate (C) within the centre support ring.
- Pile charcoal on the fuel grate above the tip of the burner tube (D).
- Light the charcoal.
Note: Lid, dampers, and vents must remain open when igniting charcoal with gas ignition.
- Put on barbecue mitts or gloves. With long tongs or charcoal rake, spread the charcoal evenly across the fuel grate (E). Make sure lit fuel is in contact with unlit.
- Place the cooking grate on the top position of the bowl (F).
- Close the lid and flip open the Rapidfire™ lid damper (G).
- Preheat the cooking grate for approximately 7-10 minutes or until the desired temperature is reached. 8. Once the cooking grate is preheated, using a stainless steel bristle grill brush, clean the cooking grate (H).
Note: Use a stainless steel bristle grill brush. Replace brush if any loose bristles are found on cooking grate or brush.
- Begin cooking when charcoal has a light coating of ash. Consult recipe for recommended cooking times and temperature. Reference the thermometer for the desired temperature. Rotating the top damper will increase or decrease the desired heat inside kettle (I).