I’m considering the Napoleon Prestige Pro 500. How well does it do with 2-zone cooking? I figure there are 2 types of 2-zone cooking and would like to hear your experiences
1, Two burners on one side, creating a hot side and a cooler side. I see this for reverse searing a steak (although the sizzle zone would probably be better for the hot part. More likely I use this type of dual zone for things like chicken thighs. Start them on the cool side and then brown on the hot side.
Is the grill insulated well enough that the cool side won’t get too cool?
2. Using the 2 outside burners and cooking like an oven.
1, Two burners on one side, creating a hot side and a cooler side. I see this for reverse searing a steak (although the sizzle zone would probably be better for the hot part. More likely I use this type of dual zone for things like chicken thighs. Start them on the cool side and then brown on the hot side.
Is the grill insulated well enough that the cool side won’t get too cool?
2. Using the 2 outside burners and cooking like an oven.
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