Quote:
Originally Posted by fxpose
Just make sure you foil and cup the bottom grate well. You don't want any of that stuff dripping onto the vent fins. If it gets caked on there you'll find the vents frozen stuck the next time you use your grill. You don't want that...  |
Quote:
Originally Posted by ucla695
Good thinking. Seems like it'll be like culinary super glue once it dries.
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If you don't have the side of the coal grate that is under the food foiled you can get some crazy drafts in there that can run your temps up.
I run foil on that side of the grate for drafts and I just have a $1 disposable aluminum turkey roasting pan in there to catch the drippings. I hardly ever bother to drain it, when it gets too gnarly or ends up with some small leaks, I just toss it and stick a new one in.
What did you have your vents set at and what fuel were you using when you were running into the 330F temps?