With the stainless steel heat collectors, you achieve the same taste and flavor as you would with charcoal and open flames. A portion of the fat that drips onto the heat collectors flashes back as a flame to give that flame-grilled taste. The remaining fat from the meat falls into the removable drip tray and burns away as a fuel. The flame diffusers that cover the burners serve a dual purpose, to diffuse the flame and stop the ports of the burners from becoming blocked with fat. To sear steaks, use your burners on high and then complete your cooking by turning the burners down to a medium.
Most other meats are cooked at medium. If extensive flaring occurs when cooking fatty foods such as boerewors, simply move the food away from flaring until flames subside. If flaring persists remove the food from the grill onto a dish and wait until the flames have burnt themselves out and replace the food. Remember the leaner the meat, the higher the heat and the fattier the meat the lower the heat will be.
“Do not turn the heat too low, as this will cause the fat to smoulder.”