Quote:
Originally Posted by ryan stewart
Gas right? Do you have charcoal as an option?
Its been a decade since I owned a gas grill but found chicken on charcoal to be easy because you just build up heat with a big fire, then nearly choke it out. The CO builds up and it cant maintain a flame, no flare ups (well, not until you open the grill, which is why you have to burp it).
Its easier with a kamado but a quality kettle should still be able to do it. another thing that helps is a deflector.
|
Yeah, propane. I have a deflector, and in spring/summer temps it is perfectly fine, can control flare ups fairly well (plus, I'm usually near the BBQ as well since its nice out). No option for charcoal on mine.
I have a smoker for when I want to go charcoal.