Heat zones and the Sear Zone

The Sear Zone

The manual's Sear Zone method.

1. Light all the burners, the Sear Zone burner too.
2. Close the lid and preheat 15 minutes.
3. Leave the Sear knob and the knobs either side of it (centre and right) on start/high.
4. Turn the remaining burner to low or off.
5. Put the meat over the Sear Zone and close the lid.
6. Sear each side for 1 to 4 minutes, then move it to moderate heat to finish.

Direct, indirect and the top grate

The manual's grilling tips.

1. Preheat every time: all burners on high, lid closed, 15 minutes, even when the recipe wants low heat.
2. Direct heat, food over lit burners, for anything that cooks in under 20 minutes.
3. Indirect heat for 20 minutes or more: turn off the burner under the food and keep the heat on both sides, or on one side.
4. Cook with the lid closed: the grates are hotter and there are fewer flare-ups.
5. For more room, fold out the expandable top grate: lift its front half slightly and rotate it outwards.
6. To store it, fold it back.