Barbecue tray

Tips for using barbecue trays 

Notes on direct and indirect grilling 

Toppits^® barbecue trays are ideal for various methods of grilling. There is a classic distinction between direct and indirect grilling.

The difference is whether the heat is generated directly below the barbecue tray i.e. the barbecue tray is positioned directly above the embers, which is ideal for burgers, steaks or even sausages. Or the heat is not generated directly below the tray - indirect grilling.

With indirect grilling the barbecue tray is not placed directly over the embers. So, the food is only heated indirectly. This is especially suitable for sensitive foods, such as fish or vegetables, as the food can be prepared more gently with the indirect grilling method. The indirect method is also good for simply keeping cooked food warm over the grill.

Steaming grilled food with barbecue trays

A particularly fine art in barbecuing is for example, steaming fish. To do this you only need two Toppits^® barbecue trays and a little trick to make it work well.

To steam with a grill, do the following: First, make sure that the charcoal is evenly glowing and evenly distributed. The grill should not have too many embers or stacked charcoal otherwise the heat would be too intense. The layer of embers must not be too thin either but should be enough to steam the food for at least 30 to 60 minutes at an even temperature. For this reason, higher quality charcoal that burns well should be used for steaming on a grill if possible.

If the grill grid is height adjustable, it should be positioned high up so that the temperature in the grill is well distributed. Place the first Toppits^® tray with the food in it in the middle of the grill and use the second tray as a lid.

The aim here is to stop the heat escaping upwards. You know this is working when the steam collects between the grill trays. The food is then the right colour all around and cooks gradually to create a delicious meal.