“Regulator” – Definition

Posted & filed under Glossary of Terms.

A regulator controls the amount of fuel that can flow to your grill.

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“Indirect Cooking” – Definition

Posted & filed under Glossary of Terms.

Indirect grilling means food is cooked by hot air circulating around the food, much like a convection oven. It is a slower cooking method because less heat is provided.

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“Smoking” – Definition

Posted & filed under Glossary of Terms.

Smoking is the exposure of, mostly, meat and fish, the smoke from burning or smoldering plant materials…

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“Rotisserie” – Definition

Posted & filed under Glossary of Terms.

A cooking appliance with a rotating spit for roasting and barbecuing meat.

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“Barbecue” – Definition

Posted & filed under Glossary of Terms.

A grill, pit, or outdoor fireplace for roasting meat. The word gained its roots in the Spanish translation of a Haitian word. The Spaniards called it barbacoa. While grilling is actually cooking with direct heat, barbecuing is cooking more slowly with indirect heat and/or smoke.

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“Cooking Grids” – Definition

Posted & filed under Glossary of Terms.

As one of the most important parts of your barbecue, the cooking grids, also known as cooking grates, are the surface on which the food is cooked on a barbecue.

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“Sear Plates” – Definition

Posted & filed under Glossary of Terms.

The sear plates protect the gas burners from dripping fats and sauces from the food while you are cooking, they are made from 304 stainless steel and have the added benefit of protecting the chef from dangerous flare-ups.

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“Temperature Gauge” – Definition

Posted & filed under Glossary of Terms.

All of Napoleon’s® full sized barbecues feature a stainless steel temperature gauge with ACCU-PROBE™ which accurately reads the temperature inside the grill so that you can cook your meals to perfection.

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