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Indirect vs Direct Temps

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    Indirect vs Direct Temps

    I am setting up my 4 burner gas grill to cook chicken.

    I have the right 2 burners on for the direct side; and left 2 burners off for the indirect side;

    I have the indirect side steady at 250F (using a temp grill probe 1 inch above the grill).

    What is a good target temp for the direct side, so I can eventually reverse sear the chicken? Or should I use a separate grill/sear station setup for this?

    #2
    For searing you usually want as hot as you can get, 700+ is ideal. For just grilling I think 400 is about right. A set of grill grates runs about 200 degrees hotter than just using the grate according to their site.

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