Dealing with Flare on your Grill #TuckerTips
Do you tend to get flare up on your BBQ when using the grill?
You should always pre heat your BBQ on high for 10 minutes then turn the controls down to low before placing any meat on the grill. The bbq should be hot and will only need low to maintain heat for cooking. Choose lean cuts of meat when using the grill to help reduce flare. Use the hot plate for sausages and fatty cuts of meat and finish them on the grill to char them if you like them crisp.
TUCKER TIP: Our new Tucker BBQs have been designed so you can cook on high. Most cast iron burner BBQss were actually designed to be very powerful as they originally didn’t have roasting hoods and there was a lot of heat loss.
Now that most BBQs are sold with a roasting hood there is no longer any need for such powerful burners. The roasting hoods retain far more heat than an open BBQ. Tucker have reduced the power of the burners so as to reduce the chance of flare. This will also reduce the risk of discolouration of the stainless steel, and reduce wear and tear on the bbq chasis as heat is the mayor factor in fatigue of BBQs.
Gas consumption has decreased which in turn saves you money on fuel. You can now cook on high without as much flare and reduce the temperature as you require if flare occurs with or without the hood shut.