CAN I GRILL WITH GAS AND COAL AT THE SAME TIME WITH THE GAS2COAL?

The Gas2Coal has an electronic ignition in which - unlike the SureFire® ignition - only one burner acts as an igniter. This burner has the electrode that creates the spark and thus ignites the flowing gas. You can recognize the pilot burner by the small lightning bolt on the front panel next to the rotary knob. It is always the second knob from the left

The burners of the Gas2Coal line have a higher kW output than those of a TRU-Infrared™ grill. If you were to completely cover the combustion chamber, too much heat would be generated below the inserted emitter plates. As heat expands, this would cause the combustion chamber to warp. In this case, the grill will be damaged and the guarantee will be invalidated. <br> <br> For this reason, the Gas2Coal cannot be converted to the TRU-Infrared™ grill system.

There are two important methods of grilling with a closed lid. One is direct grilling and the other is indirect grilling. Here is the difference <br> <br> <strong>direct grilling</strong><br>. With direct heat, you cook the food directly over the flame. Direct heat is particularly suitable for hot grilling or for food with short cooking times. The food cooks quickly, but also burns quickly. Therefore, you must keep a close eye on the grill. The food is directly above the burner or charcoal. Temperatures in this area can reach 250° C and upwards. <br>Suitable foods include thin foods with a low water or sugar content that cook well over direct heat, e.g. steaks, fish, vegetables and other delicate foods. <br> <br> <strong>indirect grilling</strong><br>. With indirect heat, food is cooked on the cooler side of the grill. When the lid is closed, the grill works like an oven. This is ideal for thicker grilled food or food with a high sugar content - anything that needs to be cooked slowly or "barbecue style". You can also start with direct heat and cook the food over indirect heat. Temperatures in this range are usually around 100° C. It therefore takes longer for everything to cook - just like cooking in the oven. <br>Suitable foods include, for example, tougher meat and larger roasts, ribs and whole chickens, which are ideal for indirect heat.

After some barbecue evenings, it sometimes looks to you as if the enamel / paint in the fire box or in the lid is loosening or peeling off. <br/> Don't worry: the lid and the firebox of the grill are enamelled. No paint or other coating is applied. However, what flakes off is clinging grease residue/marinade that burns with the grilling (fat carbonized from the heat). So it looks like the paint / enamel is peeling off here. However, these residues can be removed again by soaking and cleaning with fat-dissolving agents and hot water. <br/> If you own the Performance Line with the porcelain-enamelled steel grates, then this also applies to the grates. <br/><br/> <a href="{{media url=uploads/2021/11/20210713_162354-3.jpg}}"><img src="{{media url=uploads/2021/11/20210713_162354-3-300x225.jpg}}" alt="" class="wp-image-83294"></a> <br/><br/> <a href="{{media url=uploads/2021/11/20200712_180955-2.jpg}}"><img src="{{media url=uploads/2021/11/20200712_180955-2-300x225.jpg}}" alt="" class="wp-image-83296"></a> <br/><br/> <a href="{{media url=uploads/2021/11/IMG_20200731_185435-2-e1636465018813.jpg}}"><img src="{{media url=uploads/2021/11/IMG_20200731_185435-2-e1636465018813-300x225.jpg}}" alt="" class="wp-image-83295"></a>

A common misconception is that the thermometer in the lid of your TRU-Infrared™ grill reads the grill grate temperature. The thermometer mounted on the lid measures the air temperature under the lid (cooking chamber). The grate temperature can therefore be much higher than the temperature displayed on the lid due to environmental conditions and the calibration of the thermometer. One of the most important influences on the temperature are wind speed and the outside temperature. Here, the lid thermometer should level off between 220 °C and 270 °C under optimal circumstances and weather conditions.