Brochure

FOR EVERY DELICIOUS OCCASION
TROUBLE-FREE GRILLING
If you take the time to give your grill a thorough check-up in the spring and once more in the fall, you
will enjoy years of trouble-free grilling. If you can’t fit both check-ups in, choose the springtime, just
before the busy summer grilling season starts, to get at least one good check-up.
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
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 flavour. 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.
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 flavour, fresh wood chips may be added several
times during the cooking process.
Visit napoleongrills.com to see Napoleon’s complete line of grilling accessories.
Rotisserie Motors with Light
Professional Cast Iron Skillet
56003
Charcoal Baskets
67400
Drip Trays
62008
Rotisserie Shish Kebab Wheel
64007
Stainless Steel Rotating
Skewer Rack
70014
Rotisserie Kits
Wok & Beer Can Chicken Roaster
56020
Cast Iron Charcoal/Smoker Tray
67731
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