I never thought I would be a man much for show, but the bug has bitten me tonight. I had never been able to get grill marks of any quality before tonight. I smoke roasted some potatoes and garlic about an hour prior to grilling (yum!). When they were done, I poured the coals out from the holders and put a fresh set from my chimney starter on top. Let that set for about 5 minutes and then put the chicken on the grate. Wow! I had a really hot fire, but not hotter than any other time, but I got some professional grade grill marks. I guess it was because the grate had already been heated up from cooking the potatoes.
My question is how do y'all get grill marks when you're just grilling on a fresh grill? It seems that if I let the coals sit long enough to heat the grate up to an acceptable temp. for grill marks, I have lost the heat necessary to cook my food properly. Any tips?