All grills have a primary grate on which to cook food. Some grills, however, have one or more additional cooking grates or surfaces attached to the side. Known as side burners, they allow you to cook other foods and side items while your meat is cooking on the primary grate.
If you’re using your gas grill primarily for barbeque, you may not need a side burner. If you’re cooking multiple dishes at once that take longer time to cook than the others, a side burner on a gas grill will help you speed up the cooking process.
The addition of a side burner requires the separation of the gas line (made in the EP-320 and EP-330 by a manifold) as well as the installation of the burner and the side table with its control. It can be quite expensive if you buy the parts individually from Weber.
A side burner is similar to a stovetop burner, just designed for outdoor kitchens instead of indoor kitchens. When using the side burners, you can cook anything you’d normally cook on your indoor stovetop.
✔ Keep at least 9-12” between any hot appliances such as grills, ovens or cooktops. This is recommended to keep the heat away from any nearby combustible materials and especially people.
It can potentially do the same work as a conventional stove top, but it is best for searing steaks. Throw a pot or frying pan on top and power through your side dishes. It also comes in handy when boiling water, or cooking something that needs the lid to stay up.
Whether you sear before or after, searing will definitely improve the flavours of your meats… as long as you do the rest of the cooking right. And it just so happens, that the IR side burner is the perfect tool for searing.
If you are thinking you can use a side burner for low country boil or for deep fry you are going to be disappointed, go with a Power Burner instead. Power Burners are especially nice because they have extraordinarily good range from very high power to very low power.
What this does is create a zone on the grill that can get hotter much faster than other areas, which is great for speeding up the time it takes to get the grates hot enough for searing. You can sear on a grill without a Sear Station, but you’ll have to wait a bit longer.
Yes, you can! It is recommended that you use indirect cooking, depending on the burner configuration of your burners, having the heat on either side of the food.
The power burner is for the quick sear, boiling water, etc. If I only had one burner, this good guy is it, because it has the most firepower (literally). If I were awarded a second, the simmer burner is for the low and slow application (keeping a sauce warm, simmering chili, etc).
They are essential if you plan on cooking a broad range of meals (let’s face it: who doesn’t?). Side burners add to the convenience of an outdoor kitchen and make your life easier when you’ve got lots of tasty things that need to cook simultaneously.
Built-in grills rarely require replacement and tend to last as long as the rest of your home’s appliances or even longer. Even though built-in grills cost more initially, their low maintenance and long-lasting nature cause them to end up being cheaper most of the time.
Unless cooking space is at a premium, it’s always best to leave at least a small area with no coals to manage flare-ups and provide a cool zone. High-heat cooking is best at the 450°F to 550°F range, which means you’re able to hold your hand about five inches above the cooking grate for two to four seconds.
Quick Answer: Infrared grills heat the meat, not the air.
Infrared Grills maximize flavor, energy, and convenience by utilizing a radiant heat cooking system as opposed to a convection cooking system found on traditional gas grills.
In short, infrared grills are much hotter and much more efficient, which means they cook much more quickly than conventional grills.
Infrared grills produce very even heat, which makes for a consistently well seared surface. Being so fast and hot, infrared cooking is energy efficient as well. You will be able to cook more food in a shorter amount of time, using less fuel.
It’s obviously not the most efficient use of resources, but in a pinch, you can boil water over a propane or charcoal grill—a good choice in the event of an extended power outage.
Yes, you can use your cast iron skillet on a grill. Just make sure to preheat the skillet for about five to 10 minutes first. Otherwise, your food will not cook evenly. Grilling with cast iron allows you to sauté smaller vegetables that would normally fall through the grill grates.
An infrared grill is a gas grill that uses infrared technology as the heat source or as an optional burner. In a conventional gas grill, the flame heats the grates directly. But in an infrared grill, there is an infrared element between the grates and the flame.