Since I got my stainless steel barbecue this year, I’ve been making mention of temperature control using 3 burners. However, many of you are using 2 burners on your barbecue.
When grilling for 2 or 3, this isn’t much of a problem as you can use one side or the other. You can turn the heat up high on the non-grilling side while you put your pork chops or chicken or steak on the other side, keeping this burner at low when using indirect heat. You can turn both burners up when using high heat grilling.
The grilling technique becomes a little more difficult for larger amounts of meat. But not that difficult. You might simply have to have both burners on low and plan on barbecuing slow cooking meats for a longer period. This might be needed for the 3 or 4 burners as well. It’s just a matter of doing a little experimenting.
I used a 2 burner for many years and, although I love the more precise control 3 burners give me, the 2 burner always served it’s purpose.
