How do you use a side burner on a gas grill?
Just place your meat on the primary cooking grate, and then place your small foods on the side burner. Your grill should have a separate temperature control knob for the side burner, which you can adjust to find the “sweet spot” for cooking small foods.
What do you use the side burner for on a grill?
Side burners mean side dishes, and the uses vary from cooking corn on the cob, to sautéing onions and peppers while grilling Italian sausages, to heating sauerkraut while grilling hot dogs, to warming baked beans while grilling hamburgers. Here are some other creative ways to use your side burner: Make sauces.
Is a side burner on a grill worth it?
You need a side burner because it makes it convenient for grillers to cook side dishes such as vegetable stir fry, pasta salads, grilled pork, and more. A side burner is undervalued and essential outdoor cooking equipment that comes in handy for warming up beans or cooking side dishes such as corn.
How far should side burner be from grill?
Leave at least 1 foot between your refrigeration unit and any grills or side burners, barring them apart within the island structure. This keeps your appliances happy, ensuring that they can properly ventilate and last longer.
Can a searing burner be used as a side burner?
Yes, you can use the searing station as a side burner. The cooking grid has two positions. One for searing and one for cooking with pans.
What is a burner grill?
Best Grill Burners
These cooking accessories allow gas and air to flow through, providing you with flames to grill, sear, char, or slow cook various meats and veggies. … These cooking accessories allow gas and air to flow through, providing you with flames to grill, sear, char, or slow cook various meats and veggies.
Can you cook on a searing burner?
The sear burner included on many higher-end gas grills is a powerful cooking tool. It uses a large number of small flames to heat a ceramic plate to very high temperatures. The superheated ceramic element emits infrared radiation, which rapidly sears and browns the food — usually meats — cooked over it.