For those of you that have done straight grilling with the use of GrillGrates (a full set of GG’s) where you load your entire grill down with meat and cook it “semi-direct” on top of the GG surface, do you prefer the results you get to grilling with a 2 zone setup? I’ve been doing all of my charcoal “grilling” on top of GG’s for years now, but most of that experience has been with ceramic kamados where airflow and achieving high temps was never an issue. I absolutely love the results of the grease bombs dripping into the fire and imparting that unique flavor into the meat. On my 26 kettle I often times struggle to keep the dome temp above 300°, even when the kettle is loaded with 2 chimneys of lit lump charcoal. Seems that the GG’s mess with the airflow on kettles when using a full set across 90% of the standard grate surface.
Am I doing something wrong when using GG’s?
Should I just get used to 2 zone grilling where I have no issue with high heat, especially when using my SnS XL? Sure will miss the flavor of full semi-direct grilling if I go this route (at least I think I will).
How many of you guys have a SnS and NEVER take it out of your kettle no matter what type of cooking you are doing?
What say you guys, the kettle gurus?!?!