I can get like 775 on my infrared grill but I only cook chicken on it because I don't cook steaks on ****ing gas.

My 40 dollar cast iron hibachi grill has been used so much I have burned the handles off the racks and replaced them with 2 pairs of vise grips I got from Wally World for 1.97 each
On sale for 34.99 (PRIME) at Amazon
http://www.amazon.com/Marsh-Allen-30...t+iron+hibachi

http://ecx.images-amazon.com/images/...L._SL1500_.jpg

I was replying to him and you replied before I replied :)

I have one of those that I put on the table on our deck to have yakitori (sp) skewers at home. I love it for that. Gets nice and hot.

How much is your charcoal smoking while you are grilling meat?

Also, you can do smoking wood chips on a gas grill for flavor if you want. Same reason you'd want to on a charcoal grill - just not enough smoke from charcoal.

Fire is a lot hotter than that. Who the **** measures flame temperature?

That's a mighty sexy hibachi.

http://stream1.gifsoup.com/view/1169...you-doin-o.gif

:thumb:And you don't have to put a 20lb bag of Charcoal in it to cook a steak... I have a Chimney starter (best invention ever) and I fill it up and thats all I need
http://www.amazon.com/Weber-7416-Rap...himney+starter
These are not any sort of affiliate links just where to find the stuff
http://ecx.images-amazon.com/images/...L._SL1500_.jpg

:sulk:

The thing I love about my Weber now.... I have one of the versions with the 1-liter propane tank to get the charcoal going. Put that on the coals for 5 minutes and I'm ready to go in the same time I'd be with the chimney starter. Plus I don't have to pour any coals out.

That baby gets used too, from the motorhome to the house...

I sit on the top of my infrared (since the whole thing is cast iron and nothing can burn) it leaves me about 2 one foot sections on the infrared to cook food like BBQ chicken or corn on the cob in the husks without the possibility of burning it (you gotta be a real idiot to burn food on and infrared)

Nice...

I thought there was a general grill thread but couldn't find it, so will ask here.

My last grill had plain cast iron grates and it was pretty easy to deal with - burn, scrape, season. However, I had to get a new grill (old one rusted out after 6 years) and the new one came with porcelain coated cast iron grates and stuff sticks like a son of a bitch.

Any tips on dealing with them?

When are you oiling the grates, before or after grilling?

I just added a porcelain cast iron to my Weber. Instructions say to wash with soap and water after it's cooled.

Right before I put the meat down (this was the first time I had used it).

Before, I would fire up the grill on high, wait 5 minutes of so, scrape, oil, then cook. After the food was done, crank back up to high, wait 5- 10 minutes, turn off, scrape and oil. Worked fine for years. It didn't seem to work with the new grates, though.