80 Degrees on the grill: Why this temperature makes OutdoorChef so unique

Pulled pork, brisket, ribs and even a slow-cooked Tri-Tip are all American culinary classics that have become increasingly popular in Europe. The key to these BBQ classics is an extremely slow and gentle cooking process. Whether prepared in a smoker or a gas grill, the extended cooking time at a low temperature really adds to the flavour; known in the USA as “Low & Slow”.

So why use low temperature cooking for BBQs?

Let’s take a look:

The benefits of barbecuing at a low temperature

Meat, such as beef, pork and chicken need to be cooked before it can be eaten. The cooking process helps to break down tough proteins, making it easier to chew and digest. This is usually between 45 and 65 degrees, and can be achieved either by blasting the meat with a lot of heat for a short amount of time or cooking over a low heat for a longer period.

When you cook at higher temperatures, the outside of the meat cooks far quicker than the inside. This often result in the surface becoming burnt whilst the inside is still raw. This is because the higher heat in the oven or grill has caused the food to exceed the ideal cooking temperature on the outside before it’s reached the inside.

In doing so, the edge becomes tough and charred whilst the inside becomes very dry as the juices are forced out.

Evenly cook meant and retain juices

Low temperature cooking brings the meat to its ideal cooking temperature more slowly. It allows the heat to spread more evenly and avoids overcooking the edges. The juices also remain within the meat, giving a more succulent flavour.

Another advantage of low temperature cooking is the complete conversion of collagen into gelatin. Meat is full of tough connective tissue, known as collagen; these are the chewy parts of the meat. When cooked at a low temperature over a long period, the collagen is converted into creamy gelatin, giving meat that melt-in-your-mouth taste.

80 degrees on the grill – OutdoorChef makes it possible

Low temperature cooking has long been practiced exclusively in the oven because it depends on consistently low heat. However, this can result in the oven being occupied for hours, making it difficult to prepare side dishes at the same time. OutdoorChef solves this issue, keeping a low temperature of 80 degrees for hours, even days, offering completely new possibilities for preparing meat on the gas grill.

Cutting-edge barbecue technology

OutdoorChef is revolutionising the gas kettle barbecue with the AROSA 570 G with our Gourmet Burner Technology (GBT) and new Gas Safety System (GSS).

The Gourmet burner technology is ideal for low temperature cooking, ensuring consistently low temperatures for even more succulent results. And the Gas Safety System makes barbecuing with a gas barbecue even safer; it uses an integrated red “Safety Light” on the control dial so the user can see whether the valve is open or closed. Whilst the Flame Guards protect the flames from bad weather, ensuring the burners re-ignites automatically in wind and rain, so the end result is unaffected.

Gourmet burner technology

The Gourmet Burner Technology makes it possible to use a consistent and continuous temperature of 80 degrees, even when the lid is closed.

This is mainly due to the patented funnel system, which ensures that the heat of the burners in the standard position is distributed evenly inside the kettle, with no turning necessary. This ensures the food stays deliciously juicy, tender and crisp. If a strong heat is required, perhaps for an initial searing or reverse searing, this is made possible by turning the funnel to the volcanic position, concentrating the heat of the burners from below, allowing you to work with very high, concentrated heat, perfect for flash-grilling.