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2

The issue of raising or lowering the fire is effectively a question about how to raise or lower the amount of heat that's getting to the food. For the type of grill that you've mentioned, the typical procedure is to put the coals on one side of the grill -- either in a pile, or as a sort of crescent shape along the edge of the grill. If you want to cook ...


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It depends on how you like your burgers. If you want any sort of browning or crispyness on the outside (which I would recommend), you will need to cook them at at least about 300 °F (150 °C) for the Maillard Reactions to occur. But that poses a problem if you also want the burger to be cooked rarer than well-done (which I also recommend, especially if you ...


1

Putting the oven at a lower to warm setting like 200 to 250 Fahrenheit (93 to 121 Celsius) is a good approximation for long, slow indirect cooking on a grill.


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Don't time your steaks. A medium rare steak will feel like the pad of your chin when pressed. Press your finger against the fatty pad at the end of your chin, then (after cleaning your hands, sanitation first!), press against the middle of the steak. They should feel about the same.


3

This is a 'how long is a piece of string' question. The thickness of the meat, the thickness and material of the pan, your hob type and various other factors will all influence the cooking time. So it is impossible to give you a hard and fast answer. The best solution is to simply remove time from the equation altogether. Invest in a quick read digital ...


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Since there is only my husband and myself, there isn't much meat and/or veggies. But, after each use and once we have eaten the grill is cool enough once the dishes from the meal are washed (by hand) I then take both the grill and the burner cover into the kitchen and wash. When I see a lot of debris is sitting on the bottom I then clean it up with paper ...



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