Find the Best Spot on the Grill With a Slice of Bread
Photo: Sam Bithoney
If you’ve grilled, you’ve probably burnt food on the grill. Do kebabs with leathery steak and perfectly done veggies sound familiar? Or perhaps a charred-yet-questionably done chicken breast? No more. Today marks the first step on your journey of understanding your gas grill—and as a special bonus, I’ll throw in a whole heap of toast.
Compared to charcoal grills that let you create your own fire pattern, gas grills harbor secret hot spots that can be a nuisance. Buildup and blockages from drippings onto your burners, lapses in production quality, or grates so rusted they’re reminiscent of the finest Alpine Swiss cheese are just some of the things that can affect the heat output of your grill.