- 1). Season the grill. Seasoning implies adding a cooking fat to the surface of the grill so that the food won;t stick to it during or after cooking. There are several different methods you can use. For example, bbqpage.com suggests piercing half a potato, dipping it in oil and then guiding it over the grill surface with a fork. Another way is to remove the excess fat from a piece of meat before cooking and rub the grill surface with it.
- 2). Use your zones. Every grill has different temperature zones with some hotter than others. The center zone is generally the hottest with the peripheral edges being the coolest. Knowing your zones will not only help you cook foods to the proper temperature and doneness, but also help you plan the timing of meals with different components much more easily and efficiently.
- 3). Guard the steel grill against discoloration. Steel grills may be particularly vulnerable to discoloration of the grilling surface. This is caused by the buildup of heat during the cooking process and its retention in the chamber after the fact. In order to protect the surface, bbqpage.com suggests that you leave the grill lid open as the grill cools, letting the heat escape into the air rather than be trapped inside the chamber.
- 4). Clean the grill after use. One of the primary benefits of the steel grill is the ease with which it is maintained. But easy cleaning doesn't mean avoiding it. Failure to wipe down the grill after each use will allow unwanted grit to remain and even more unwanted flavors to be introduced to your food.
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