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Looking for tips on a very specific problem I've encountered once before and don't wish to encounter when I try this again on Thursday:
Last year I did a cookout for ~50 employees as a small, simple gesture of appreciation. It was a big hit, but it did feature one major drawback: It took farking forever.
My grill simply didn't stay hot enough. I think I know why: I was using one of those rented grill tables and I had the whole bed full of coals. It was hot as a motherfucker. But when burgers, sausages, and other sides went on the grill, the temp dropped dramatically. Nothing cooked. I assume the simple lack of airflow was the problem. Those rent-a-grills don't have air baffles underneath...
Any tips, thoughts, or ideas? I guess I could grill less stuff at a time. Setting up a fan just would blow smoke and ash all over. Thoughts from the grillmasters?
Last year I did a cookout for ~50 employees as a small, simple gesture of appreciation. It was a big hit, but it did feature one major drawback: It took farking forever.
My grill simply didn't stay hot enough. I think I know why: I was using one of those rented grill tables and I had the whole bed full of coals. It was hot as a motherfucker. But when burgers, sausages, and other sides went on the grill, the temp dropped dramatically. Nothing cooked. I assume the simple lack of airflow was the problem. Those rent-a-grills don't have air baffles underneath...
Any tips, thoughts, or ideas? I guess I could grill less stuff at a time. Setting up a fan just would blow smoke and ash all over. Thoughts from the grillmasters?