I was wondering about estimating heat when direct grilling.
I preheat my Weber Q 220 to 500 (indicted by the thermometer) on the hood.
But when I cook second batch of meat . I put my hand about 5 inches from the surface to estimate the heat ( about 2 seconds for 500+ heat). But the thermometer still says something luke 300 or 400.. since the heat from the air has escaped already.
Is this accurate measure or should I rely on the thermometer. I figure the thermometer is more accurate measure of heat of the air inside the hood not of the grill surface.