Think about your meal and organize your food according to cooking techniques and required times.
Char-Broil’s TRU-Infrared™ cooking system locks in juices and prevents fare-ups. Heating quickly and evenly, it may different to cook on an infrared grill. With practice and little guidance, however, you will be using the grill’s high heat to achieve delicious, juicy results.
Apply a light coat of high heat cooking oil to the grates, such as canola or peanut oil before and after grilling to make cleaning easier. Char-Broil wood chips can be placed on or between the cooking grates for added smoke flavor. No need to pre-soak. Then preheat your grill on high, with the lid closed for 5 to ten minutes. If you’re used to open flame gas burners, reduce the heat settings you normally use, by 30 percent and the cooking time by about half. You can grill with the lid open or closed. But, closing the grill lid usually results in faster cooking times.
Coat each piece of meat, fish or fowl with a light spray of high heat Canola oil.
Sear marks are best made on fresh sections of the grill.
Cook meats fully on one side, before turning over. This produces those steakhouse sear marks and helps hold in the juices and minimize flare-ups.
When using a sauce or glaze with excess sugars, brush it on the food during the final ten minutes of cooking, so it doesn’t burn.