Quote:
Originally Posted by I-Hate-Hulse
If you read up on some more advanced grilling techniques you'll hear a lot of indirect grilling, which basically means some of your burners are on, and some are off (I like half and half myself). The heated side cooks the food via convection currents, and doesn't cook the food directly. This has a far less chance of burning your food.
When you do this and basically halve your grilling area, these big 4 & 6 burner units don't seem so big anymore especially if you're having company.
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That's how I do chicken on the bone. Direct grill for last few minutes to crisp up the skin. Works for my barrel charcoal grill as well.
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