Anyone have trouble getting the temperature low enough on hot days to slow cook something. Have tried shutting off burners but still a problem getting around 250 degrees. I wonder about cold winter days, getting enough heat. Like the grill but wonder if burner controls allow much adjustment. Doesn't seem to. Poor design?
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Are you using a water pan?-
jake44 I have the same issue with my gasser, getting it low enough. I find it helps to put a water pan either on the grate over the direct heat, or directly on the burners if I need the space - just make sure its a sturdy pan and don't let it dry out. This helps maintain lower temps and the humidity in the cook chamber will help during the cook too, since gas grills have so much ventilation. -
On my 4-burner, I would typically turn on the 2 outer burners, each with a foil pan on the grate over them, and cook over the 2 inside (off) burners with a drip pan under the food. This method, with a foil packet of wood chips or naked chunks directly on one of the "on" burners has produced some pretty good 'cue, although I haven't smoked low and slow on the gasser in a while thanks to the PBC.
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Thanks. I will give that a try.Comment
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250° seemed pretty good for a gasser. There's nothing you can't cook at 250°. What are you shooting for? What pit probe are you using?Comment
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With my Genesis, I dial only the left burner to the minimum setting. With a water pan on the grate, I can lock in 225-250 pretty steady, so long as I don't open the top too much. I will also put a water pan under the grate on the cool side, if I'm feeling extra ambitious. More thermal mass is better.Comment
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