Direct heat is what we all know as traditional barbecuing, where the food is cooked directly above the fire or BBQ burners.
Direct heat is perfect for cuts of meat or food that are small, tender and cook quickly (in less than 20 minutes). Things like, steaks, hamburgers, fish fillets, boneless chicken pieces, sliced vegetables and shellfish.
Preheat your barbecue with all burners on high for 10 to 15 minutes. Once the barbecue has preheated, brush the cooking grills clean and adjust the burners if required.
Direct high heat (230°C to 290°C) is great for foods like steaks or thin cuts of seafood that require an intense sear. To achieve direct high heat on your gas barbecue, leave the burners on high.
Direct medium-high heat (200°C to 260°C) is fantastic for foods like burgers, lamb chops, or salmon fillets. Where the food may need to cook slightly longer, or has a higher fat content (sausages/lamb chops). To achieve direct medium-high heat, adjust the burners down a couple of notches from high.For specific settings please refer to your barbecue’s handbook as each barbecue varies.
Direct medium heat (180°C to 230°C) is best for foods that need to cook all the way through or may take even longer to cook like chicken pieces, fish fillets or pork chops. To achieve direct medium heat, adjust the burners to medium. For specific settings please refer to your barbecue’s handbook as each barbecue varies.