JamesH
TVWBB Fan
Most of my experience is with direct grilling, and as I've tried to start indirect grilling for ribs and chicken I can't seem to get the grill temps right. It's always way too hot and I end up cooking for a much shorter time. I think I'm putting the food on too early.
Right now I'm waiting until ash is starting to show at the top coals of the chimney starter before putting them in my OTG. I then let the grill get going for a few minutes before putting food on. How long do y'all normally wait here at this point? Are there any low flames going on the coals or are they supposed to be completely ashes over?
Right now I'm waiting until ash is starting to show at the top coals of the chimney starter before putting them in my OTG. I then let the grill get going for a few minutes before putting food on. How long do y'all normally wait here at this point? Are there any low flames going on the coals or are they supposed to be completely ashes over?