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Beannachtai na Feile Padraig ... or ...
"Happy Saint Patrick's Day".
May your pot of gold
always be full!
Continued from page 1
| Cast Iron, Aluminum or Sheet Metal |
A Gas Grill worth the investment will be constructed of Cast iron, Cast Aluminum or Sheet Metal. Obviously the cast iron unit will tend to last longer, be more durable and cost more than the other two types. The grill should also have a lid (or hood) with adjustable air holes for heat control.
Cast Aluminum Gas Grills are the best for all round durability and strength.
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| Two, Three or Four Gas Burners |
Look for a grill having a minimum of two to three gas burners which will allow for greater control of heat. For instance, indirect heating may be accomplished by using the gas burner on one end of the grill and placement of the meat on the other. You may also add a water pan directly beneath the meat to make it perform similar to a water smoker/grill. On those days when things are not going in your favor, utilize the burners that are working and remember to fix the ones which are not!
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| Lava/Pumice/Ceramic/Metal |
| Gas Grills require a diffusing material between the meat and the direct heat from the gas. This material, in addition to diffusing the heat, contributes to the amount of smoke generated and protects the burner elements. These substances may consist of Lava Rocks (less common), Compressed Pumice Rocks (or briquettes), Metal Plates or Ceramic Materials. Grease buildup on these diffusing elements is a potential flare-up hazard!
CERAMIC DIFFUSERS -
Package of Ceramic Material - Ceramic diffusers can come in all shapes. Usually your grill will have a bag of material such as this to spread on the lower grate to help prevent flare-ups.
Racks of Ceramic Diffusers - An ingenious idea to place the ceramic diffusers in separate trays which allow for easy management. Another view showing easy removal of the trays to reach the burners below.
METAL DIFFUSERS -
Stainless Steel Diffuser - This durable diffuser blocks some of the grease and dripping which lead up to flare-ups, but the large square holes let some through.
Simulated Charcoal Metal Diffuser - This clever esthetic idea simulates black charcoal. Made out of heavy cast iron metal it's holes allow heat out and drippings in. It's unique uneven surface should allow grease to seep into the low areas and burn up. Another view.
Cross Bar Diffusers - These diffusers consist of perpendicular upside (^) v-shaped bars which eliminate much of the grease and drippings reaching the flames.
Stainless Steel Diffuser Pan - This diffuser pan covers the entire cooking surface below the grates and does not allow any grease or drippings to reach the fire. Additionally, the design allows for easy cleanup AND a place to place the wood chips if you are seeking some "smoky flavor" in your food.
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Let's not forget where the real action is, the Food Grid. This grid covers the entire cooking area above the diffusing materials and burners and is where the entree is cooked. The grid is usually constructed of 1) round stainless steel 'bars', 2) stainless steel 'plates', 3) stainless steel 'plates' or 'bars' covered with ceramic or 4) cast iron covered with ceramic. Some of the better grills offer one or two secondary grid(s) which either rest on top of the primary grid or are attached to the hood. Utilize the secondary grid(s) for potatoes or other items where direct heat is a concern. Make sure the secondary grid(s) are removable in order that larger pieces of meat such as a turkey or a large brisket can be cooked.
Brushed Stainless Steel Grids - One of the most common surfaces. Effective, however will not last as long as others.
Stainless Steel Bars - These bars are about 1/4 inch in thickness and will last a long time. Easy to clean also. Another view.
Adjustable Grates - Grates now come with some clever ways to adjust the height of the cooking surface. Greater Adjusting Grid w/ceramic coating - One grid turned each way.
Dual Grids w/Fryer - TEC has their own type of grids and this photo shows the fryer attachment and shelf above. Another view.
Continued on page 3
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