I discovered and have been learning good grilling from Meathead/Amazing ribs for the last year or so. I came from a family that didn't believe in using a meat thermometer and so did my wife. I am cooking mostly for my wife,two kids, and myself. We typically are having burgers, hot dogs, grilled chicken, fish, and grill veggies. We are slowly trying to expand what our kids will try/like. My kids will not eat my mother in laws grilled food because it is all "burned".
I have a pass down Genesis E-320 gas grill with 3 burners that are east to west from the previous owner of my house (so likely 2008). I have replaced the 3 burners and the crossover. I have been doing most if not all of the foods on the grill using the two zone grilling (burgers, hot dogs, chicken etc). I use the Smokist smoking pouch to add some smoke to the food.
I am having a hard time getting a stable 2 zone/in direct zone on my grill. With my test the best options, are to turn the front burner all the way down, and the middle/back burner off. I can keep the temperature anywhere between 180-250 back there.
I tried the GrillGrates which were wonderful for the direct heat, but didn't work so well for the indirect because I couldn't create a gap between the grates (since they connected/set up for front to back burners).
My flavorizers bars are on the last leg. There are no holes, but on the edges it is become very thin.
Is there anything else that I could do that would help with the two zone cooking?
My thoughts
Thank you so much!!!
Anthony
I have a pass down Genesis E-320 gas grill with 3 burners that are east to west from the previous owner of my house (so likely 2008). I have replaced the 3 burners and the crossover. I have been doing most if not all of the foods on the grill using the two zone grilling (burgers, hot dogs, chicken etc). I use the Smokist smoking pouch to add some smoke to the food.
I am having a hard time getting a stable 2 zone/in direct zone on my grill. With my test the best options, are to turn the front burner all the way down, and the middle/back burner off. I can keep the temperature anywhere between 180-250 back there.
I tried the GrillGrates which were wonderful for the direct heat, but didn't work so well for the indirect because I couldn't create a gap between the grates (since they connected/set up for front to back burners).
My flavorizers bars are on the last leg. There are no holes, but on the edges it is become very thin.
Is there anything else that I could do that would help with the two zone cooking?
My thoughts
- Just replacing the flavorizer bar
- Maybe replacing the flavorizer bars vs replacing/adding ceramic bbq grill tiles so I could create a gap between the middle and back burner.
- Would a water pan help at all?
- Get a new gas grill (or pellet) that is north to south burners that is smaller (the current grill is way to big for us).
Thank you so much!!!
Anthony
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