Tips for Cooking Low and Slow on Your Gas Grill

Tips for Cooking Low and Slow on Your Gas Grill

While some use the terms “barbecue” and “grilling” interchangeably, the two are actually very different cooking methods. Grilling is a hot and fast cook over direct heat. Barbecuing, on the other hand, uses indirect heat and low temperatures and take much longer to cook—usually hours. If you want to be the master of your gas grill, there are a few tips for cooking low and slow.

Tips for Low and Slow Cooking on Your Gas Grill


Types of Food for Low and Slow.
Larger fattier cuts of meat like brisket, pork shoulder, and ribs are great for the low-and-slow cooking.


Don’t Crowd Your Food.
Because barbecuing relies on indirect heat, allow plenty of room for the smoke to penetrate the meat. Rather than piling on ribs, keep it to just a few racks, or a reasonable fit on the indirect side of the grill.


Only Turn on Half the Burners.
Use at least a three-burner grill. A four-burner grill is ideal. For three burners, light one burner, cooking the food on the opposite cooler side. For four burners, light two adjacent burners, cooking the food on the opposite cooler side.


Keep the Temperature Low. Using the low and slow method, keep your grill between 200 and 250 degrees Fahrenheit. Depending on weather conditions, like the cold and wind, the lit burners will need to be set to low or medium.


Don’t Rush.
Timing will depend on the meat, heat and weather; however, you can account for a minimum of 3-4 hours for ribs and up to 12-14 hours for a pork shoulder or brisket when cooking at 225 degrees Fahrenheit.


The Hybrid Approach.
You can start your meat on the grill, letting the smoke work its magic until the internal temperature of the meat is about 140 degrees Fahrenheit. Then finish it in a 225-degree oven.


Add Flavor.
Add a little deep flavor smoking wood adjacent to your meat in a smoker box or directly on your TRU-Infrared™ grates.

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