If you find yourself shuffling your food around the grill haphazardly hoping to find the cool or hot spot this may be of service. At least you’ll end up with brunch.
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
