1.Two SS439 burners with 3.5kw for each
2.Enamel heavy double layer lid with sliver handle
3.Piezo ignition system
4.SS control panel
5.Black powder coating side table
6.Temperature gauge for controlled cooking
7.Enamel fire box for easy cleaning
8.V shape enamel flame tamers
9.Enamel cast iron cooking grill
10.Enamel warming rack
11.Black powder coating cart front panel
12.Two casters with brake and two 6’’ wheels
1.Primary cooking area:50x41.5cm
2.Warming rack area: 46x18cm
5.Loading QTY: 105 Pcs/20GP, 288Pcs/40HQ
Notes: TIPS FOR LOW AND SLOW COOKING ON YOUR GAS GRILL
1.Types of Food for Low and Slow.
Larger fattier cuts of meat like brisket, pork shoulder, and ribs are great for the low-and-slow cooking.
2.Don’t Crowd Your Food.
Because barbecuing relies on indirect heat, allow plenty of room for the smoke to penetrate the meat. Rather than piling on ribs, keep it to just a few racks, or a reasonable fit on the indirect side of the grill.
3.Only Turn on Half the Burners.
Use at least a three-burner grill. A four-burner grill is ideal. For three burners, light one burner, cooking the food on the opposite cooler side. For four burners, light two adjacent burners, cooking the food on the opposite cooler side.
4.Keep the Temperature Low.
Using the low and slow method, keep your grill between 200 and 250 degrees Fahrenheit. Depending on weather conditions, like the cold and wind, the lit burners will need to be set to low or medium.
Timing will depend on the meat, heat and weather; however, you can account for a minimum of 3-4 hours for ribs and up to 12-14 hours for a pork shoulder or brisket when cooking at 225 degrees Fahrenheit.
The Hybrid Approach.
You can start your meat on the grill, letting the smoke work its magic until the internal temperature of the meat is about 140 degrees Fahrenheit. Then finish it in a 225-degree oven.
Add a little deep flavor smoking wood adjacent to your meat in a smoker box or directly on your TRU-Infrared™ grates.