Hi all,
I apologize if this info is already posted somewhere. I was wondering approximately how many briquettes/vent settings people use to establish temps for the following.
-low temp for a short, reverse sear cook.
-Cold grate searing on the back end of the reverse sear.
- 350-400 for using the DnG for cooking breakfast
foods.
Also, what's the highest temp you would want on the DnG? I've heard they can warp if too hot.
thanks!
Pete
I apologize if this info is already posted somewhere. I was wondering approximately how many briquettes/vent settings people use to establish temps for the following.
-low temp for a short, reverse sear cook.
-Cold grate searing on the back end of the reverse sear.
- 350-400 for using the DnG for cooking breakfast
foods.
Also, what's the highest temp you would want on the DnG? I've heard they can warp if too hot.
thanks!
Pete
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