I have been a gasser all my life, but recently switched to charcoal. I have a OTS 22.5. I have only cooked steaks and a rack of spare ribs, so it's still relatively new. I am wondering if someone can dummy down charcoal grilling.
I am confused to knowing what method to use when cooking. If I wanted chicken wings, can I cook them either way? I would assume direct heat would be faster, and get bit more of a char on them. When using direct heat, is there a particular temp that should be used? I know when I cooked spare ribs, I used indirect heat and it got as hot as 330 and slowly cooled over the 2 hour session.
Is it safe to say heat only dictates how long you cook? I am also assuming I would need high heat for searing, which I wasn't able to do on my steaks. Is there any easy way to do it?
Thanks for the help.
I am confused to knowing what method to use when cooking. If I wanted chicken wings, can I cook them either way? I would assume direct heat would be faster, and get bit more of a char on them. When using direct heat, is there a particular temp that should be used? I know when I cooked spare ribs, I used indirect heat and it got as hot as 330 and slowly cooled over the 2 hour session.
Is it safe to say heat only dictates how long you cook? I am also assuming I would need high heat for searing, which I wasn't able to do on my steaks. Is there any easy way to do it?
Thanks for the help.