What are the different cooking methods?

Direct Heat- Perfect for grilling lean meat, searing steaks, burgers, hotdogs, and foods that cook in less than 30 minutes.


In-Direct Heat- Great for roasting chickens, turkey, ribs, and fish. This method requires a heat source on the opposite side of the meat. To add moisture to your method you may add a pan of water or other liquid directly under your meat. The typical fuel is charcoal, wood, or gas.


Smoking- Woods are used to add extra flavor to beef, poultry, fish, and wild game. Some methods will incoporate a packet or box of soaked wood chips. The wood chips from the heat will smolder and smoke.


Roasting- Typically used on large cuts of meat like pot roast, turkey, chickens, ham, and wild game. The meat is placed in a pan which is placed directly on the grate. Drippings and Liquids are used to baste the meat.


Rotisserie- The meat is continually rotating and stays moist by its own juices. This also type of cooking also insures all sides of the meat are done at the same time. Most methods require a use of a drip pan to catch the drippings.