I've been playing around with indirect heat with my BBQ. I seem to burn anything and everything on my grill with 3 elements.
What I've started to do is place the meat on the left side, run the middle at low heat, and crank the right.
Had steaks the other night that were cooked amazingly, as far as what I've been able to produce out of my BBQ. I still monitor the overall heat of the BBQ, but I find this works out well, if you can seperate the temp of your elements.
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