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InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)PA
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9 mo. ago

  • I believe it's mostly about heat management (of the food and the grill) here's my list:

    1: internal heat not relevant, just an exterior sear like precooked hotdogs

    2: managing internal temperature and getting a nice sear on multiple pieces the same size, like salmon fillets or steaks or chicken breasts or chicken legs

    3: multiple unevenly sized pieces, like a parted chicken. Wings cook fast, breast has a thick part that needs attention, legs need to be cooked to a higher temp, etc

    4: adding smoking into the mix, managing the heat and the wood constantly. Especially hard on charcoal

    5: brisket or competition style chicken