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Bought a $40 infrared thermometer for the flat top and it told me something I did not want to hear
I run a small breakfast spot in Boise with a 36 inch flat top that I have cooked on for six years. I always figured my grill was running hot on the left side, so I finally picked up a cheap infrared thermometer last month just to check. The left side read 480 while the right side sat at 355, and that gap was way worse than I guessed. What got me was that my eggs on the left were not burning like I thought, they were actually cooking faster and drier, which is why regulars kept asking for them softer. I moved my egg station to the middle for two weeks and the complaints about dry eggs stopped almost overnight. I also learned that scraping the surface right before I temp it gives me a totally different reading than temping it cold, so now I always check after it has been on for 40 minutes. Has anyone else had a grill that ran this uneven, and did you get it fixed or just learn to work around it?
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