First shot at calibrating my infrared gas grill...
Equipment: Char-broil 3 burner infrared gas grill. Burners are front to back configuration.
Environment @ 1730: Temp @ 100F, dewpoint 60F. Grill is shaded. Wind 5 mph from South.
Grill: empty... no Grill Grates installed. Just standard Char-broil grates.
Water: 2x pans under grills. 4 cup capacity per pan. Water temp is about 190F.
Burners: Only lit left side burner. Only 3 burners available with this rig.
Left burner: @ lowest setting
Water pans: over middle and right burner. 2 pans. 4 cups hot water per pan (190F). Pans under grills.
I crept the flame up on left side only. I can get 225 -250F with one burner with water pans.
- I noticed the grill temp (between burners 2 & 3, 1" above grate using a Maverick setup) will vary with wind speed. Wind picked up after dark & dropping temperature.
- My tank was 1/3 full. Started with full blue flame and then orange parts showed up after awhile.
- I had 4x thermocouples installed. Hot side over burner 1 on the lower and upper grate. And 2 others on the cooler side between burners 2 and 3. Upper and lower.
Observations,
- I think gas tank level is a factor pressure delivered to grill
- Wind speed is a factor in temperature; higher wind speed, lower grill temperature
- upper rack is hotter than lower rack
- I think gas with wood chunks will work when smoking meats
- I need to do more testing....
Question,
Once I have confidence in my grill on dry runs, how do I factor in meat loads? Like a 5 lb Boston butt or a 15 lb packer brisket? I assume to drop meat into smoker cold to maximize smoke adhesion. Any feedback in appreciated. I'm experimenting with pork and beef this weekend, so input well help, thanks!
Equipment: Char-broil 3 burner infrared gas grill. Burners are front to back configuration.
Environment @ 1730: Temp @ 100F, dewpoint 60F. Grill is shaded. Wind 5 mph from South.
Grill: empty... no Grill Grates installed. Just standard Char-broil grates.
Water: 2x pans under grills. 4 cup capacity per pan. Water temp is about 190F.
Burners: Only lit left side burner. Only 3 burners available with this rig.
Left burner: @ lowest setting
Water pans: over middle and right burner. 2 pans. 4 cups hot water per pan (190F). Pans under grills.
I crept the flame up on left side only. I can get 225 -250F with one burner with water pans.
- I noticed the grill temp (between burners 2 & 3, 1" above grate using a Maverick setup) will vary with wind speed. Wind picked up after dark & dropping temperature.
- My tank was 1/3 full. Started with full blue flame and then orange parts showed up after awhile.
- I had 4x thermocouples installed. Hot side over burner 1 on the lower and upper grate. And 2 others on the cooler side between burners 2 and 3. Upper and lower.
Observations,
- I think gas tank level is a factor pressure delivered to grill
- Wind speed is a factor in temperature; higher wind speed, lower grill temperature
- upper rack is hotter than lower rack
- I think gas with wood chunks will work when smoking meats
- I need to do more testing....
Question,
Once I have confidence in my grill on dry runs, how do I factor in meat loads? Like a 5 lb Boston butt or a 15 lb packer brisket? I assume to drop meat into smoker cold to maximize smoke adhesion. Any feedback in appreciated. I'm experimenting with pork and beef this weekend, so input well help, thanks!
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