Seasoning a grill is just like warm-ups for an athlete. It’s especially important for a new grill or before the first cookout of the season because it promotes grill flavor and regulates the temperature. Seasoning may even help grill parts last longer. To season, pre-heat your grill to about 300°F. Liberally apply vegetable oil with a brush or spray bottle. Close the lid. Wait about 20 minutes. After, wipe the cooking surface clean with a warm damp cloth. You are ready to cook!
 
Searing means cooking the surface of your meat at a high temperature to seal in juices and caramelize the sugars found naturally in food. It creates a crust that is dark brown in color and has a nutty flavor from the caramelized sugars. To sear, get your grill as hot as possible, and cook your food directly over the flames for a short period.
 
Marking is the art of creating grill marks on food. Here’s how: get your grill as hot as possible, then cook your food directly over the high heat for 90 seconds. Then rotate the food clockwise 45 degrees and sear again. After another 90 seconds, you should have a nice crisscross pattern.
 
Direct Cooking means cooking food right over the flame. Think of it as cooking outside-in. Do this for food that takes less than 25 minutes to cook, such as vegetables, shrimp, steak, chops, sausages, or burgers. Flip about halfway through grilling. Open or close the lid to control cooking speed.
 
Indirect Cooking means placing food away from the flame, such as over an unlit burner. Start by preheating your grill. Put the food on and then close the lid to make your grill an outdoor oven. Flipping isn’t necessary. Indirect is best for food that needs more than 25 minutes to cook: larger, thicker cuts of meat such as whole chickens, roasts, and ribs. Indirect cooks your food evenly, making the inside juicy and tender and the outside brown and caramelized.
 
Combo Cooking uses use both Direct and Indirect methods. For example, you might sear your food first and then finish cooking indirectly. This works well for steaks and tenderloins.
 
Letting meat stand is a secret to great grilling. Large pieces of meat actually keep cooking for a few minutes after you take it off the grill. So before serving, cover the meat loosely with foil and set it aside for a few minutes. The meat will finish cooking and its juices will redistribute, giving it a more consistent and mouth-watering taste. 
 
Yes, you can use your gas grill for Smoking! Cooking large cuts of meat slow over a smoky fire means good eating! To smoke, preheat your grill to a low temperature such as 200° – 225° F. This usually calls for keeping all grill knobs set to low, or even turning off one or more burners. Meanwhile, add your favorite wood chips like apple, hickory, or mesquite. Some grills have a pre-equipped smoker box for chips. You can also buy one separately, or simply put wood chips in a tinfoil pouch, poke holes in the top, and put the pouch on your cooking grid. (In most cases, soaking the wood chips is not necessary, but follow the manufacturer’s directions.) Finally, add the meat. Keep the temperature low and the wood chips smoking while you cook. 

 

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