MANY WAYS TO GRILL
With four different ways to grill, you can whip up just about anything for your next outdoor event.
For steaks, meats or vegetables, use all burners, placing the food directly above the flame to achieve those beautiful, restaurant- style sear marks.
The sear plates on Vermont Castings grills are specially designed to prevent flare-ups that could char food while searing at high temperatures. They re-direct grease and juices away from the flames for optimal results.
On foods such as pork chops and steak, slit the fat strip to prevent the meat from curling during cooking.
For results similar to baking in an oven, light one side of the grill, placing food on the other side. Best for grilling foods like poultry, veggies or breads.
The exclusive cast iron end caps on every Vermont Castings grill help seal in the heat for convection style cooking!
Fill a disposable aluminum tray with water, fruit juice, wine or a marinade to add extra flavor and moisture. Place the tray on top of the sear plates below the grill surface and immediately under the foods being cooked. Check the tray periodically during cooking and keep it filled with liquid.*
To seal in juices and flavor, use the rotisserie to slow-cook large cuts of meat like roasts, poultry or legs of lamb. The food will self-baste as it turns for succulent results.
The Vermont Castings rotisserie burner is located in the back, helping to prevent flare-ups and produce delicious results. The hexagon rod is more robust, easily handling everything from large turkeys to veggies.
Soak the string you use to tie up roasts and poultry on the Rotisserie spit to protect it from burning. Also soak wooden skewers used for kebabs for several minutes before use.
For that unforgettable smoky flavor, use our smoker box and the indirect cooking method to add flavor to fish, steak, ribs, chicken and more!
Use wood chips like hickory or mesquite chips (rather than chunks) for best results. Soak the wood chips for approximately 20 minutes to a full day before use.
* WARNING: Never let the tray boil dry. That could be hazardous, as grease from fatty foods that have collected in the tray could ignite and possibly cause bodily injury or property damage.
NOTE: Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.