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Stoopid Grilling Question, #2


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Stoopid Grilling Question, #2

galleygirl | May 11, 2004 01:25 PM

I have two grills at my disposal, and I know they're not the best...One is a Weber Lil' Smokey Joe, a mini kettle drum with cover, uses charcoal. The other is a strange gas grill, with no lavastone coals, just a gas jet, that you can't get the grilled items very close to..A new grill, while it may be the correct answer, is not an option (g)....

What I want to do is get as much heat as possible, in an effort to blacken the outside of, say, a tuna steak, while leaving the inside raw..Do I leave the grills opened, or closed to do this? Is it different for each kind? What will get me the kind of intense heat I need?


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