Add your seasoned foods to the hot part of the grill to intially sear and then move towards the sides or cooler part of the grill to finish cooking. Thin cuts of fish, steaks and meat are best cooked less than a medium degree of doneness on the hot parts of the grill. Thicker, dense cuts of fish and meat are best to sear in the hotter areas then move to a cooler area of the grill to allow the heat to properly penetrate. Lower temperature is also necessary for cooking past medium to more well done temperatures. The grill temperature may also be lowered by moving the adjustable grill grate away from the fire or heat source.
Control flames from the grill with a squirt bottle containing water.
You may also be able to control the flames by closing the grill and minimizing the air openings on the grill to snuff out the flame. All rights reserved.