Easy clean up! While your grill is still warm, just grab a ball of crumbled aluminum foil with your tongs. It makes a great grill scrubber, and it’s recyclable!
How much propane is left? Just pour a small bucket of hot water over the tank, then run your hand down the tank. It will feel cooler to the touch at the level of the propane. Genius!
Can’t Get Enough Citrus? Add some extra flavor by slicing (rind and all) your favorite citrus and placing them directly on the grill. Lay your carne asada or other meat right on top to infuse some extra zing.
Cast Iron Grilling! Use your tried and true cast iron skillet or pot directly on your grill. Heat distributes evenly and they’re perfect for more delicate foods, too.
How to Go Indirect. If using a gas barbeque, light all the burners and put on high for 15 minutes. Turn down half the burners to medium and turn off the other half. If using charcoal, pile the charcoal on one side of the grill and place a drip pan with water on the other side. Light the coals and close the lid to pre-heat.
Smoke On! Start by soaking hardwood chips in water for at least 2 hours. Use a disposable aluminum pan as your drip pan (it can be up to half the size of your grill) and fill half-way with water. Place it under the grill on one side. The coals go on the other side, or if using gas, light the burners on the side without the drip pan. Place your soaked chips directly on the coals or if using gas, then wrap in foil and poke some holes into the foil pouch, then place on top of the burner(s). Wrap your prepared meat or veggies into aluminum foil and then place on the grill above the drip pan. Close the lid and smoke away. Check on it at least every 90 minutes, adding coals or chips as needed. Keep the temperature low about 200 – 250 degrees, and keep the lid closed. For tri-tip smoke up to 6 hours!