Hi,

Hopefully, someone can answer this very basic question for me. I have
several books by Steve Raichlen which describe direct vs. indirect
grilling. For direct grilling on a gas grill, the one thing that is
missing for me is whether or not the grill cover should be open or
closed for direct grilling. What's the deal - is it a simple yes/no,
or is it more complicated than that?

- Ken in S. Florida

"Ken" > wrote in message
om...
> Hi,
>
> Hopefully, someone can answer this very basic question for me. I have
> several books by Steve Raichlen which describe direct vs. indirect
> grilling. For direct grilling on a gas grill, the one thing that is
> missing for me is whether or not the grill cover should be open or
> closed for direct grilling. What's the deal - is it a simple yes/no,
> or is it more complicated than that?
>
> - Ken in S. Florida

The only good reasons I can think of to have the lid opened at all a

- Help drop the temp when attempting low & slow.

- Whatever you're cooking takes so little time it isn't worth the trouble to
close it.

Anytime the lid is open you're losing convective heat.

_________
ht_redneck

Ken wrote:

> Hi,
>
> Hopefully, someone can answer this very basic question for me. I have
> several books by Steve Raichlen which describe direct vs. indirect
> grilling. For direct grilling on a gas grill, the one thing that is
> missing for me is whether or not the grill cover should be open or
> closed for direct grilling. What's the deal - is it a simple yes/no,
> or is it more complicated than that?

If you read his books, he talks about his "rule of hand". If the food
is thicker than the thickness of your hand, cover down. Otherwise,
cover up.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Ken wrote:
>
> Hi,
>
> Hopefully, someone can answer this very basic question for me. I have
> several books by Steve Raichlen which describe direct vs. indirect
> grilling. For direct grilling on a gas grill, the one thing that is
> missing for me is whether or not the grill cover should be open or
> closed for direct grilling. What's the deal - is it a simple yes/no,
> or is it more complicated than that?


I thought Raichlen always said if it was thicker than your hand, cover
closed, otherwise open.



Brian Rodenborn

All,

Agree cover down

Gas is definately different to charcoal takes some getting used to

adrian
"Default User" > wrote in message
...
> Ken wrote:
> >
> > Hi,
> >
> > Hopefully, someone can answer this very basic question for me. I have
> > several books by Steve Raichlen which describe direct vs. indirect
> > grilling. For direct grilling on a gas grill, the one thing that is
> > missing for me is whether or not the grill cover should be open or
> > closed for direct grilling. What's the deal - is it a simple yes/no,
> > or is it more complicated than that?
>
>
> I thought Raichlen always said if it was thicker than your hand, cover
> closed, otherwise open.
>
>
>
> Brian Rodenborn

"Ewan Sheep" > wrote in message
> All,
>
> Agree cover down
>
> Gas is definately different to charcoal takes some getting used to
>
> adrian

For most stuff, yes. For thin cuts, cover up. If there are flare ups and
any yuck burning, cover up. All others, cover down. Sear at high temperate
cover up and then lower the heat and close the grill. That said, there will
always be an exception.
Ed

http://pages.cthome.net/edhome

If you really want "char-rare" with a crispy outside and a blood rare
inside, as with a New York or a filet you have to cook with the lid up.
Most gas grills aren't hot enough to do this, so you have to close the
lid and cook the interior of the steak more than you would want to. When
the need for char-rare arises I cook over charcoal on the 22" Weber with
the coals .5" below the grate. The gas grill sits dormant.
For all other lower temp cooking with gas, cover down is almost always
the preferred method.
Good grilling
Kent

Ken wrote:
>
> Hi,
>
> Hopefully, someone can answer this very basic question for me. I have
> several books by Steve Raichlen which describe direct vs. indirect
> grilling. For direct grilling on a gas grill, the one thing that is
> missing for me is whether or not the grill cover should be open or
> closed for direct grilling. What's the deal - is it a simple yes/no,
> or is it more complicated than that?
>
> - Ken in S. Florida