The article discusses the challenges faced when attempting to maintain a stable temperature using a two-burner gas grill setup. Initially, the author struggles to achieve a consistent 225 degrees, often adjusting the burner knob without success. After lighting a third burner, they find a workable setting but still face difficulties, especially on a windy day. A subsequent attempt on a calmer day proves more successful, achieving the desired temperature. Additionally, the author shares insights on searing a steak effectively, showcasing the capabilities of the grill under improved conditions.
...the temperature quickly dipped. I spent 25 minutes fussing with the burner knob every few minutes, at which point I gave up, feeling like I was driving a boat that just didn't have the power to sail upwind.
Next, I lit the center burner for backup. I found a sweet spot after a few minutes with half power on the left burner and a trickle in the center, which seemed acceptable considering the wind.
...it took took 20 minutes post preheat, but I finally hit my 225 degree benchmark using just the left burner. More than that, though, was too much to ask of just one burner.
It came out pleasingly caramelized yet not overcooked, demonstrating the potential of properly managing grill heat.
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