Quote:
Originally Posted by Dayze
yeah; I usually put a thin coat of some sort of fat on it before grilling; either butter (sometimes clarified), or oil; use as a binder for seasoning.
also oil grates with a paper towel soaked in oil.
put meat on when grill is humming at 600 (at least according to the thermometer int he lid).
dunno.; never had this problem before. even on my other old weber gas. It's just something about this one.....i've never been able to grill anything worth a F on it since i bought it last year. other than thin burgers. thicker burgers are even a problem. same as the steak; the bugers will 'cook' and be done from a temp standpoint; but the outside is just gray and not even carmelized.
it's so odd. I fancy myself a good cook and griller and have had great success for years ; people/wife loved the results. I think this grill is cursed.
I think I've got one more attempt in me. Gonna get some good beef and give it another go. if the results are the same, the grill is going away and I'm going back to a kettle / charcoal.
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I've found that these "new fangled" pretty stainless grills (because that's what I bought into) tend to lack the bulk weight and wall thickness to keep temperatures steady. I know my new "sexy looking" grill tends to have issues with nothing more than wind.
I know this, my next grill (when this stainless POS rusts-out) will be a hunk of iron that they'll need to weld together on my deck.
I'm tempted to find a way to add fire bricks (the bricks they make pizza ovens with) to my grill, just to allow the grill to better maintain temp. Hell, it's worth a try...