Common rules
- Preheat — 10–15 min, lid closed
- Brush grate — after preheating
- Burn-off after cooking — 5–10 min on high heat
- Grease tray — clean regularly
- Keep one cooler zone free when grilling mixed food
- If food burns outside before it is done inside — move to cooler zone
- Thick food — sear hot, finish cooler
- Bread — medium or indirect heat, check often
Safety
- Open the lid before igniting the grill.
- If there is gas smell, close gas on the bottle immediately.
- Do not ignite with closed lid.
- Do not leave the grill unattended.
- Keep the grease tray clean to reduce flare-ups.
- Do not pour water onto burners or ignition parts.
- If fat catches fire, reduce heat or turn off the burner.
- Let the grill cool before deep cleaning.
Beef steak
- Heat — high
- Time — varies
- Use a very hot grate.
- Salt in advance if possible.
- Sear for crust first.
- For thick steaks, sear on high heat, then finish on a cooler zone.
- Rest for 5–10 min after grilling.
Sausages
- Heat — high → medium
- Time — 8–12 min
- Start hot for browning.
- Reduce heat if they start to burst.
- Turn often.
- Goal — browned, not exploded.
Pork neck / шашлык pieces
- Heat — high → medium
- Time — varies
- Pork neck works better than lean pork.
- Start hot for crust.
- Finish on medium heat.
- Move away from flames if fat causes flare-ups.
Chicken
- Heat — medium
- Time — 25–35 min
- Do not rush chicken on maximum heat.
- Medium heat cooks it more evenly.
- For chicken with skin, cook on medium first.
- Finish hotter for better skin.
- If browning too fast, move to indirect heat.
Vegetables
- Heat — medium
- Time — 8–15 min
- Cut large enough so they do not fall apart.
- Use a small amount of oil.
- Turn occasionally.
- Vegetables usually need less heat than meat.
Corn
- Heat — medium
- Time — 10–15 min
- Turn often.
- Move to cooler zone if it browns too fast.
Bread / garlic baguette
- Heat — medium / indirect
- Time — 1–5 min
- Bread burns quickly.
- Do not use maximum heat.
- Check often.
- Use indirect heat for frozen or thick garlic baguette.
Cleaning
- After cooking, burn off on high heat for 5–10 min.
- Brush the grate after burn-off.
- Clean the grease tray regularly.
- Do not try to clean enamelled grates to new condition.
- Water is fine for removed parts.
- Do not pour water into the grill body.