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complete line of grilling accessories.
Rotisserie Cooking Rotisserie cooking allows the
food to self-baste, sealing in the juices while browning the outside
surface. Use the rotisserie method of cooking for large cuts of meat
like roasts, poultry or legs of lamb. There are so many advantages to
rotisserie cooking. Meats are generally juicier, self-basted and slow
roasted. You can use the rotisserie method if your grill comes with
a rear rotisserie burner, which requires much less attention than
any other cooking method. The rotisserie burner is a nice feature
because it automatically sets you up for direct, even heating.
Infrared Bottom Burner Cooking Do you
want to make the perfect steak? The intense 1800º heat instantly
sears the meat, locking in the juices. Larger cuts of meat may be
moved to the side of the grill to continue cooking.
Smoking Place wet wood chips into the smoker tube and
place over the left burner, then turn the burner on. Place your meat
over the right burner, but do not turn on that burner. You are using
the indirect cooking method. Smoke the meat for several hours
under a closed lid. To achieve maximum flavor, fresh wood chips
may be added several times during the cooking process.
Direct Cooking This method of cooking utilizes all
burners, cooking the food directly above the flame "GRILLING"
style, for searing steaks, other meats or vegetables. Keeping the
lid down reduces the cooking time and cooks through to the center
faster than with the lid up. Anything that is less than two inches in
thickness should be cooked by direct grilling. These are things that
generally cook quickly and benefit from the fast cooking of a hot
grill. Front to back burners were designed for precise heat control,
allowing for independent use of each cooking zone.
Indirect Cooking Indirect grilling is similar to baking.
The food is placed above the unlit burner instead of directly over
the flame. This can be achieved by only igniting some of the
burners – light one side on high and cook the food on the other.
The food will cook more evenly as it is not exposed to direct heat
from the burners. This is an excellent way to cook tough cuts of
meat, like brisket and ribs, that require long, slow cooking at a
low or moderate heat. Indirect grilling allows you to work over a
more moderate temperature (275° to 350°) and makes it easy to
introduce a smoker pipe for extra flavor. For chicken, game, turkey,
roasts, ham, vegetables, bread or combinations, the indirect
cooking method gives great results every time. There is little need
to turn the food. You can place the food directly on the grids or in
a cooking pan.
Charcoal Cooking Unique to Napoleon! Optional
charcoal trays give you the freedom to switch from gas to charcoal
with relative ease. With charcoal you can utilize indirect cooking as
well as direct cooking.
DIRECT COOKING VS. INDIRECT COOKING
THE MOST VERSATILE
COOKING STYLES AVAILABLE
ROTISSERIE GRILL BASKET
64000
MULTIFUNCTIONAL WARMING RACK
71500/01/02/03/04
CAST IRON SAUCE PAN WITH LID
56051
CERAMIC CASSEROLE DISH
70151
CAST IRON DESSERT COOKER
56054
CAST IRON FRYING PAN
56053
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