I’ve been away from the grill for far too long. I just couldn’t take it anymore. Had to try out my new DIY air deflector/drip pan for the Poortex on some seasoned chicken thighs.
The outside temp was a balmy 4* around cook time tonight, but with a little over a chimney-full of briquettes and a few plywood clips to prop the lid on the 26er, the internal heat got a tad out of control. After about ten minutes with the chicken on, the dome temp hit 800* (it’s been my experience that the grill grate usually runs about 50* hotter than at the lid) and flames started creeping out of the top vent.
Since I didn’t want to run the risk of my wooden handle igniting, I decided to pull the plywood clips and just crack the lid. She settled in around 550* and cruised to the best thighs I’ve ever made.
-Jed