kevinstaggs
Babbling Farker
Everyone tauts the high temps their PG's will reach, but in my experience unless you've got a Flame Zone type area the high temp means nothing as far as searing things like burners, steaks, etc. You need direct radiant heat to do that well; hot air just doesn't cut the mustard. You may get good grate marks, but not a good overall sear.
100% agree. Searing requires direct radiant heat.
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