Jim C in Denver
TVWBB All-Star
Ross -- like I said, I'm no scientist.
On most grills (gasser, charcoal) most of the time, direct = high temp and flare ups. Indirect = low temp and no flare ups. But not always.
Vortex wings in a kettle are very high heat, but indirect (so no flare ups). And convection even though cooking over charcoal (which generates IR radiation like crazy).
When I squeeze 14 pounds of wings on my gasser with GrillGrates, that is low-medium heat, direct, but no flare ups. Supposedly I'm getting more IR radiation from the GG's underlying connecting plate.
But what I'm really getting I think is flare suppression and the heat spread out across one big zone. With the big benefit being that I can use the whole cooktop for a big load of wings. No need to leave part empty for the second zone.
And while IR radiation is better than convection when it comes to searing, even better imo for searing is induction. Meaning the steak contacting hot metal -- cast iron skillet, flat top grill, griddle or GGs flipped over.
On most grills (gasser, charcoal) most of the time, direct = high temp and flare ups. Indirect = low temp and no flare ups. But not always.
Vortex wings in a kettle are very high heat, but indirect (so no flare ups). And convection even though cooking over charcoal (which generates IR radiation like crazy).
When I squeeze 14 pounds of wings on my gasser with GrillGrates, that is low-medium heat, direct, but no flare ups. Supposedly I'm getting more IR radiation from the GG's underlying connecting plate.
But what I'm really getting I think is flare suppression and the heat spread out across one big zone. With the big benefit being that I can use the whole cooktop for a big load of wings. No need to leave part empty for the second zone.
And while IR radiation is better than convection when it comes to searing, even better imo for searing is induction. Meaning the steak contacting hot metal -- cast iron skillet, flat top grill, griddle or GGs flipped over.