Finally upgraded to a new gas grill

[tooge]

Originally Posted by Great Expectations

Most gas grills don't get hot enough for exceptionally well grilled steaks/burgers.

The cut of meat, and how you treat it before during, and after grilling are much more important than the mythical "sear to hold in juices".

[kcxiv]

I don't care taste difference is minimal to me. If its a good cooked steak I'll tear it up

[Cannibal]

Char-Griller makes a knockoff kamado. But it's not ceramic, it's insulated steel. It's about half the price.

[In58men]

I wonder how many charcoal vs gas thread there actually are here lol.

[Omaha]

Originally Posted by Great Expectations

Why not just get a big green egg?

It gets much hotter than the gas grill in the op in just a few minutes and smokes better than the Weber bullet.

You also don't ever have to replace it

Originally Posted by Inmem58

That thing is over priced and overrated.

Originally Posted by Guru

$700 for a charcoal cooker shaped like an egg? No ****ing way would I pay that.

I've never met anyone who has regretted buying one. Everyone I've met who has one loves the thing.

How do they stand up to weather? It's ceramic so what happens if it rains while it's hot?

[Great Expectations]

Originally Posted by Omaha

I've never met anyone who has regretted buying one. Everyone I've met who has one loves the thing.

How do they stand up to weather? It's ceramic so what happens if it rains while it's hot?

I've had mine for six years and it would look brand new if I cleaned it with some Windex.

The shape of the Egg is designed to contain the heat with only a small vent at the top to create a draft to keep the fire going. Today’s Egg is manufactured from high fiber ceramics developed for the space shuttle program designed to reflect heat and this allows temperatures of up to 650 degrees Celsius (1200 Fahrenheit) to be reached. The external surface has a high gloss ceramic glaze applied to provide crack and weather resistance.

I've never had mine above 800, but I have it over 600 weekly.

[Cannibal]

[Cannibal]

I could see searing a filet on high heat and then baking it the rest of the way due to the thickness of the cut, but I don't see the need to do that with a rib eye.

[GloryDayz]

Enjoy... There's a whole world of grilling out there, and it's awesome!

[BWillie]

I hate charcoal grills unless im eating a hot dog. It makes the taste of the meat grimey and its steaks never taste as good. On top of all that, they are a pain in the ass.

[DeezNutz]

I don't believe that the sear is a myth. 810 does a grilling segment with the dude from Smoke 'N' Fire, and he claimed that if you can hold your hand over your grill for more than a couple of seconds without having to pull away because of the heat, your grill is incapable of producing a high-quality steak.

This seems legit to me.

[Consistent1]

Originally Posted by DeezNutz

I don't believe that the sear is a myth. 810 does a grilling segment with the dude from Smoke 'N' Fire, and he claimed that if you can hold your hand over your grill for more than a couple of seconds without having to pull away because of the heat, your grill is incapable of producing a high-quality steak.

This seems legit to me.

It can go either way bro. I made some killer filets a few weeks without the temp being real high. Rare and MR. Great stuff. There isn't always just one way.

[DaneMcCloud]

Whether it's gas or charcoal, the key to excellent results is knowing your grill.

[Consistent1]

Originally Posted by DaneMcCloud

Whether it's gas or charcoal, the key to excellent results is knowing your grill.

I just don't see how the gas lovers don't have a 100% clear picture from the start. It took me several years to get cooking temps, indirect heat and shit like that down. Charcoal rules. Go **** up some chicken on a gas grill because you are so impatient that a half hour is all you have. I don't even see how it's an argument.