Finally dialed in my flat top grill temp after 6 months of trial and error

Switched from guessing the dial to using an IR gun every morning and my eggs stopped sticking, now I just gotta figure out why my bacon keeps burning on the same side.

2 comments

2 Comments

morgan_butler12d ago

Man I've been there! The IR gun is a total game changer. Your bacon burning on one side is probably a hotspot issue. Even with the gun reading the same temp across the grill, those flat tops aren't perfectly even. Try sliding the bacon around to different spots mid-cook instead of just flipping it. Also check if the bacon is overlapping or crammed together because that makes the grease pool uneven and the edges burn faster. What kind of bacon are you using? Thick cut behaves way different than the thin stuff on a flat top.

amyh2112d ago

Yeah that hotspot thing is real, I deal with it all the time at work. The IR gun tells you an average but the actual heat distribution can be wildly off from one corner to the other. Try this - mark your grill with a little tape at the edges so you know exactly where your hot zones are. Move the bacon to a cooler spot on the grill after you flip it, or even start it on the hot side and finish it on the cooler side. The grease pooling thing the other person mentioned is spot on too, thin bacon especially will curl up and the edges will fry in their own fat way faster than the middle. I've had good luck pressing it flat with a spatula for the first 30 seconds on each side to keep it from curling.