I just got a new Charcoal Grill, we are use to grilling with gas. The steaks we did tonight were great but we were shocked because they cooked so fast over the hot coals. Is there a secret how to get the temperature down but keep heat long enough to grill chicken quarters or roastbeef? Please help me learn some basic grilling sense fast.
My husband went to fire up the grill last night and found 5 or 6 roaches living in our gas grill! Do we need to get rid of the grill or is there something we can do?
