Gas grilling - when to cook with lid open or closed? +1 Q

Smoki · Jun 12, 2015

Hi,

I have a natural gas grill. I see a ton of recipes here but nobody really mentions if the grill lid should be open or closed. i did a search and there are only a few posts on this. So, specifically for burgers, steaks, chicken breasts, kabobs and hotdogs, do you leave the lid open or closed?

The other interesting point is that even with all burners on LOW, with the lid shut my grate temp (used electronic thermometer) is at 475', but dome is 350. so, if something says "cook chicken over medium heat (350')", if I turn mine to medium the temp inside would reach 700'+ in a few minutes. That makes me believe the lid should be open.

Anyone have any definitive answers as to whether grill should be open or closed, and also how it makes sense that my "low" is every recipes "high" (maybe they are using less than all of the burners?) I would really appreciate it. I cant be the only one wondering this.

Many thanks - great forum

Smoki · Jun 12, 2015

Or what do you do

ClintHTX · Jun 12, 2015

Not sure about the lid situation. I cook with lid closed. But I will say on thing. Don't rely on low medium and high temps. I go based off temperature and not setting. Like you've noticed there can be a huge difference there.

Smoki · Jun 12, 2015

By go by temp you mean grate temp or dome temp?

MilitantSquatter · Jun 12, 2015

http://www.bbq-brethren.com/forum/showthread.php?t=18034&highlight=lid+open

Bludawg · Jun 12, 2015

The lid aint there to keep the weather out! It serves a purpose, creating convection so you get even heat all over your meat, retain a moisture in the cook environment & cut down on air to reduce flareups.

hb2301 · Jun 12, 2015

I would always cook with the lid closed unless you have one of those high dollar infrared cookers that gets up to 1500 degrees. As far as temps, you always want to measure as close to the food level as you can. To get the lower temps you need, try turning off 1 or 2 burners and placing the food away from the lit burner. You should be able to get just about any temp you need.

zanna5910 · Jun 12, 2015

I seem to grill almost entirely by feel and use the lid to my advantage on my gasser. I typically dont put too much emphasis on the actual temp it says in the top but more on ranges. Over time, you will just know how your grill likes to cook and will be better off knowing the sweet spot. With that said, I like to have the temp set so the lid is closed for most of the whole cook outside of basting and whatnot. In my experience, if the lid is closed, it will help cook the inside of the meat faster. Don't know if it helps, but if i was searing a tuna steak, I probably wouldn't put the lid on. YMMV

jakel · Jun 12, 2015

Think of the grill as an oven.... it's more efficient when closed and the grate temp while great for grill marks isn't what controls the cook time .... Check your ambient temp of your "oven" and adjust accordingly... 350F is a good base line. You can set the grill up for indirect cooking and move food over to that side to finish cooking. Did the grill come with a recipe book? If so you might find some tips for direct and indirect set up on your particular unit. Remember that many techniques discussed about charcoal grills are easily adapted to gassers. You might want to check for dedicated forums for your particular grill that along with the brotherhood will help you become a Master griller.
HTH

Gas grilling - when to cook with lid open or closed? +1 Q

Smoki

Found some matches.

Smoki

Found some matches.

ClintHTX

is Blowin Smoke!

Smoki

Found some matches.

MilitantSquatter

Moderator

Bludawg

somebody shut me the fark up.

hb2301

Knows what a fatty is.

zanna5910

Full Fledged Farker

jakel

Quintessential Chatty Farker

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