I have been cooking with my new Rec-Tec Stampede for about a month now and still have a question. When I grill chicken (and other meats), I have not been able to get the slightly charred, crispy surface effect that I had gotten on my Weber gas grill. I usually operate the Stampede at 400-425 degrees for about 25 minutes to reach an internal temperature of 165 degrees.
I sometimes use the sear kit; that will get me the darker cooking lines but not the crispiness around some of the edges that I’m looking for.
I would appreciate any/all recommendations. Many thanks.
I sometimes use the sear kit; that will get me the darker cooking lines but not the crispiness around some of the edges that I’m looking for.
I would appreciate any/all recommendations. Many thanks.