I thought it was enough to put my cedar plank over aluminum foil and the burners to the lowest setting… luckily, I had the temperature probe in the salmon, so I noticed the flare up right away and it came out not much darker than in the picture.
Hey !food, wanna share a kitchen disaster in the comments?
I’ve set the gas grill on fire three times now. Once was because I had the dumb idea to put wood chips in a smoker box while I was doing high heat stuff. I pulled the (metal) box off the grill wearing a pair of welding gloves and realized that they only gave me about 3s of protection. Ended up with a cool burn on my finger and steaks that looked like footballs. The other two times were because I said “I’ll clean the grill out after this cook.”
So far I’ve set the Kamado on fire zero times.
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