Grilling Tip for a grill with "cold spot" issues

by Larry
(Toledo, OH)

I want to share some grilling tips I've discovered for avoiding "cold spots" on an outdoor BBQ grill. My gas grill uses a thin metal covering to protect the burners from dripping grease. This is apparently an "improvement" over the old lava rock method. The result is a grill that I can literally hold my hand over in the middle and has hot spots all around the edges.

It has been impossible to get good or consistent results with this grill. After watching Chef Mohr's videos on grilling I realized I needed direct heat from my grill.

I was going to replace the metal piece with something for holding lava rocks, then remembered a clay-type pan that was unusable in the house anymore due to the fact it had grease spilled on it and now sets off the smoke alarm.

I removed the metal sheet that was between my burners and grates. I now have this direct heat hitting the bottom on this pizza-stone type pan for intense heat. I preheat well to get the stone hot, and cook with the stone/pan covered with foil. I have it lifted on one side with a tinfoil ball so the grease collects on one side away from the food.

This may not be true grilling, but my burgers come out with a nice caramelized look/taste and I can cook them in less than the 45 minutes it used to take. Same with chicken breast.

PS no flame-ups now either!


Chef Todd Says:

Thanks for those grilling tips, Larry. This is a great success story of getting creative when you understand why things are not going your way! Cooking method saves the day again :)
Congratulations - sounds like it is working great for you