Here’s a fun and fast way to pinpoint the hot spots on your grill. We use a few tubes of refrigerated “poppin” biscuit dough. A few tips: get your gas flowing freely first… start with all your dough the same temperature… and make sure the dough slices are of identical thickness. Take a biscuit selfy and save if for future reference. Carolina Pitmaster Jack Waiboer suggests this as the first cook on any new grill. A GRATE idea.
Watch the Grill HotSpot Video HERE