Direct - For girlling/searing steaks, chops, burgers, sausages, fish fillets, chicken parts or shis-ka-bobs. Your MHP Gas Grill is designed to cook with the lid closed, except for quick searing for more of a char flavor. Close lid to finish grilling and to retain natural juices and moisture.
Indirect (using one side of burner) - For roasts, ribs, ham, whole chicken, turkey, game or whole fish. Using the indirect heat method, turn on one side of burner, then place food on the side that's not lit.
Indirect (with water pan) - An aluminum foil pan is centered on the briquets to moderate the temperature and add to moisture and flavor. Fill the pan with water or other ingredients, (such as wine, juices, herbs, spices, ctc). The cooking juices from the food drop into the water pan. A savory water vapor is created and absorbed into the food.
Pan Roasting - To cook large cuts of meat, post roast, turkey, whole chickens or ham in natural juices or seasoning. Place aluminum roasting pan on top of cooking grid. For extra flavor, add your favorite vegetables, wine or juices, garlic and onions to the drip pan. Use the liquid to baste or as a gravy.
Smoke (addition of wood chips or chunks) - Ordinary meat, whole fish, poultry and game becomes a taste sensation when smoked. Using the water pan technique and your favorite wood soaked in water for several hours. Place chips in convenient MHP reusable smoke box directly on briquets along side of water pan.
Rotisserie - Poultry, lamb, beef and pork retain their flavor when spit-roasted. Meat is rotated over the heat keeping it constantly bathed in its own juices, ensuring that all sides become done at one time. A drip pan can be used to collect the drippings for basting or gravy.
Direct - For girlling/searing steaks, chops, burgers, sausages, fish fillets, chicken parts or shis-ka-bobs. Your MHP Gas Grill is designed to cook with the lid closed, except for quick searing for more of a char flavor. Close lid to finish grilling and to retain natural juices and moisture.
Indirect (using one side of burner) - For roasts, ribs, ham, whole chicken, turkey, game or whole fish. Using the indirect heat method, turn on one side of burner, then place food on the side that's not lit.
Indirect (with water pan) - An aluminum foil pan is centered on the briquets to moderate the temperature and add to moisture and flavor. Fill the pan with water or other ingredients, (such as wine, juices, herbs, spices, ctc). The cooking juices from the food drop into the water pan. A savory water vapor is created and absorbed into the food.
Pan Roasting - To cook large cuts of meat, post roast, turkey, whole chickens or ham in natural juices or seasoning. Place aluminum roasting pan on top of cooking grid. For extra flavor, add your favorite vegetables, wine or juices, garlic and onions to the drip pan. Use the liquid to baste or as a gravy.
Smoke (addition of wood chips or chunks) - Ordinary meat, whole fish, poultry and game becomes a taste sensation when smoked. Using the water pan technique and your favorite wood soaked in water for several hours. Place chips in convenient MHP reusable smoke box directly on briquets along side of water pan.
Rotisserie - Poultry, lamb, beef and pork retain their flavor when spit-roasted. Meat is rotated over the heat keeping it constantly bathed in its own juices, ensuring that all sides become done at one time. A drip pan can be used to collect the drippings for basting or gravy.