Topic Title: Videos
Created on May 31, 2011 at 09:22 PM

Tom Kirkman

Watching some of the Holland grilling videos on this website I think I figured out why my food cooks so much faster than the times listed in the recipes here and in the new cookbook - I never throw the lid open and lose a bunch of heat.

Once preheated, I crack the lid 8 inches and hold it there while I put the food on. Takes seconds at most. When ready to flip something, I crack it just enough to do what I need to do. I get in and get out, fast.

Because my grill temp isn't falling off more than perhaps 50F at most, the overall grilling temp remains a lot higher than when you just throw the lid open and take your time putting on or flipping food. That pretty much explains it for me.