Howdy all,
I just purchased a 665XVRSIB and am LOVING the side sear station. I low-cook my 2" steaks inside at about 180F until they read 110F internal, then on to the side IR sear station. I use the JKF method every 15 seconds so I build crust, but don't burn them.
But when cooking something inside, it seems to take a LOT longer than my Weber Genesis Silver B.. I just happened to walk around the back and was hit with a huge wall of heat. Turns out, there is a vent across the entire width of the back, and that's where my heat is going. I've never ever seen this on a grill (and I've been grilling for almost 60 years!)
Naturally, I can't get a hold of support. I'm guessing it could be for when you are using the rotisserie? I wonder if it's OK to plug up most of it when using the conventional burners?
Any and all comments are welcome.
I just purchased a 665XVRSIB and am LOVING the side sear station. I low-cook my 2" steaks inside at about 180F until they read 110F internal, then on to the side IR sear station. I use the JKF method every 15 seconds so I build crust, but don't burn them.
But when cooking something inside, it seems to take a LOT longer than my Weber Genesis Silver B.. I just happened to walk around the back and was hit with a huge wall of heat. Turns out, there is a vent across the entire width of the back, and that's where my heat is going. I've never ever seen this on a grill (and I've been grilling for almost 60 years!)
Naturally, I can't get a hold of support. I'm guessing it could be for when you are using the rotisserie? I wonder if it's OK to plug up most of it when using the conventional burners?
Any and all comments are welcome.
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