Salt & RedBrick
Salt Salt
RedBrick RedBrick
RedBrick RedBrick
Hey Salt, I’ve been mulling over a custom grill that keeps heat steady and gives us that perfect sear, but I need your eye to make sure it really delivers the flavor I’m after.
Salt Salt
I’ll taste it in a test run and check for even heat, a true carbonized crust, and whether the grill retains moisture without overcooking. If the sear is buttery, the juices stay in, and the aroma is balanced—not too charred or too dry—then it’s a good grill. If any spot feels hot or cold, the flavor will be uneven, and I’ll need to tweak the design.
RedBrick RedBrick
Sounds solid. Keep an eye on those hot spots, tweak the vents if you see any burn‑in, and you’ll have a grill that stays juicy and hits that perfect crust. Good luck, and let me know how it turns out.
Salt Salt
I’ll watch the heat distribution closely, adjust the vents if I spot any scorch, and taste a sample. If the meat stays moist and the crust is a flawless caramelized layer, we’re set. I’ll let you know whether it’s up to the standard.
RedBrick RedBrick
Sounds good. Keep an eye on that heat spread, tweak the vents if you spot any scorch, and taste a sample. Let me know if it hits that caramelized crust and stays juicy. Good luck!
Salt Salt
I’ll keep the heat steady, adjust the vents if anything starts to burn, and taste a piece. If the crust is caramelized and the meat stays juicy, I’ll let you know. Good luck to you too.
RedBrick RedBrick
Thanks, Salt. Looking forward to hearing how it goes.