replacement stainless steel grill grates Weber's Real Grilling

The main point of Jamie puveryansen's "Weber's Real Barbecue" to better Grill is the fire, the grill itself, the difference between the grill master and the public is that the grill master understands how the fire season the food.They know what the Heat is for each meat, fish and vegetable.They know how to control the fire and cook the food with a rich taste and texture.They know how to capture the aromatic smoke that occurs when juice and fat drops into the grill.Recipes are important, but technology is the most important.Here is my top-List of ten suggestions.Lighter liquid: No way!With the exception of pyromania (which is not a good one), there is no reason to use a lighter liquid again.This is an oil product, who would like to see this product and its unpleasant chemical smoke under their food?Chimney starters and paraffin cubes are cleaner and more efficient.Preheat the grill for 10 to 15 minutes, cover it, preheat the grill and prepare the cooking grate.When all coal turns red, or all gas burners turn high, the temperature under the lid should reach 500f.Heat makes it easy to brush off any food debris hanging on the grate.Hot grate is also important for scorched food.Keep the food clean when it sticks to your stainless steel or porcelainEnameled cooking grate, grate is hot, clean it with brassbristle brush.This step is not only for cleaning.It also prevents food from sticking to it.Note: Please use steel brush if you have castingIron grate.Oil the food instead of preventing it from sticking to it.It also adds flavor and moisture.Brushing or spraying food with oil is better than brushing the grate.You will not waste oil and you will avoid potential dangerous situations.Knowing when to heat directly (when the fire is directly lower than the food) is the best for relatively small, tender foods cooked in 20 minutes or less.Indirect heating (when the fire is on both sides of the food) is best for larger, harder food that takes more than 20 minutes to cook.The charcoal fire needs air to keep the air flowing.The lid should be closed as much as possible, but keep the vents on the lid and the vents on the lower side of the charcoal furnace drain open.Regularly remove the Ashes at the bottom of the grill to prevent them from clogging the vents.Gas fires also require air, which gets air from the opening under the grill.For four important reasons, cover the lid and the lid should be closed as much as possible.1.It keeps the food hot enough.2.It can speed up the cooking time and prevent the food from drying.3.When fat and juice evaporate in the grill, it captures smoke.It can prevent flashLift by limiting oxygen.Caramel is one of the biggest reasons for the popularity of barbecue food because of its grilled flavor.In order to maximize the taste, use the proper heat to resist the temptation to turn over the dishes frequently.Your patience will make caramel or browning.Hundreds of flavors and aromas have been created.In general, food is transferred only once.Tame the flame-Ups will happen and it's good because they will burn the surface of what you're grilling.But too much flashUps will burn your foodIf the flame is out of control, move the food temporarily by indirect heating until they die.Then move the food back.As always, keep the lid closed as much as possible.Viewing time and temperature the recipe in this book was tested in the weather with an average altitude of 70 degrees.If you grill in a cold climate or higher altitude, the cooking time will be longer.If the wind is high, it will reduce the temperature of the gas grill and increase the temperature of the charcoal grill.Barbecue is both art and science.Pay attention to each.©2005 Weber-Stephen productsAn excerpt from Weber's Real Barbecue™.License for use.