Like a charcoal BBQ, it is advised when cooking on a gas BBQ, the lid remains on. This will ensure that the heat circulates evenly, the Smokey flavour will be sealed in and flare ups will be reduced. As the lid is down, this will also allow food to remain succulent and the heat to stay inside the grill.

Direct Heat – Grilling

For food that takes less than 20 minutes to cook, you may wish to use a direct cooking method. This is when the food is cooked directly over a heat source and turned only once to ensure even cooking. Examples of food that would use this method are steaks, chops, kebabs, sausages, and vegetables.

Steps:

• Preheat the grill with all burners on high for around 5-10 minutes.
• Place food on the cooking grate and then adjust your burners to the temperature noted in the recipe.
• Close the lid of the BBQ and only lift to turn the food or test it for doneness at the end of the recommended cooking time.

Indirect Heat – Roasting or Baking

Using the indirect heat method will create an oven environment for your food to cook. This is great if you are roasting larger joints of meat or baking bread/cakes.

Steps:

• Preheat the BBQ with all burners on high for 5-10 minutes
• Put the food in the centre of the BBQ and adjust the burners on each side of the food to the temperature noted in the recipe and turn of the burners directly below the food.
• Your food is now above unlit burners, closing you lid will ensure even cooking.

50/50 Cooking

50/50 Cooking will allow you to cook on a gas BBQ directly and indirectly at the same time. This is great if you wish to sear on the direct heat side and move over to the unlit area for slower cooking.

Steps:

• Light all burners and put on full heat
• Allow the BBQ to pre-heat for 5-10 minutes
• Switch off the middle and right or left burner
• Sear the food over the lit burner and move to the unlit area for slower cooking