gas grill...

[raider]

ya, with limited flow you will have problems... a diy tap in to a nat gas line might leave you lean if the line is too small... a 1/2" line will give you just under 40k btu's with an 80' run - a 3/4" line will more than double that...

 

[snow]

Whisky,

curious
I do have a Weber Go Anywhere charcoal grill that I have started using a lot more lately. It's amazing what you can cook on that little grill, and the efficiency of it.

is this propane? if so can you use a 1lb cyclinder or do ya need a tank.

 

[drivenmarine.net]

I bought a Broilmaster gas grill several years and really like it. It is built like a tank and you can vary the distance from the grill to the fire by flipping the grates. It has the ceramic briquettes, so it does add a lot more flavor than the Weber style gas grills do. The down sides are price (around $1200), it will flare up on fatty meat, and it does have hot spots, but I am willing to put up with that for the added flavor. I also use a Weber kettle, and just built a barrel smoker for low and slow, so it is good to have options haha.

 

[Whisky]

Whisky,

curious
I do have a Weber Go Anywhere charcoal grill that I have started using a lot more lately. It's amazing what you can cook on that little grill, and the efficiency of it.

is this propane? if so can you use a 1lb cyclinder or do ya need a tank.

They make a LP and charcoal version in the Go Anywhere. I have the charcoal for home use.

I have the gas Q1200 for camping purposes, that runs off the 1lb tanks.

 

[BrokenBackJack]

We have a Weber gas grill and also this year we bought a Rec-Teq pellet grill/smoker and just love it.
We use them both and they are built to last.
I think we have bought 4 or 5 Weber grills in the past and used them a few years and then gave them to the kids and bought a newer model.
Weber and Rec-Teq are spendy but you won't have to replace them from wearing out in 3-5 years either. Should easily get 10 years out of them if not way more.

 

[Kurtr]

I’m searing on the pit boss often. Doesn’t take long to get to 500. Not bad for flare ups but I don’t clean very often. Throwing a pork butt in for my wife’s Christmas party for some pulled pork in the morning.


elk getting the seat after a slow cook to 115

 

[snow]

They make a LP and charcoal version in the Go Anywhere. I have the charcoal for home use.

I have the gas Q1200 for camping purposes, that runs off the 1lb tanks.

thanx for the followup,I can see the usefulness of this small grill on trips.any issues? grease run off and such?

 

[Whisky]

thanx for the followup,I can see the usefulness of this small grill on trips.any issues? grease run off and such?

No real big issues. My brother and good buddy have one as well. Between the 3 of us, one of our Q1200s has made every hunting/camping trip in the last 12-14 years or so. A lot of food has been cooked on them. The only thing they kind of suck at is if you want to grill raw sausage, fresh brats, etc. They get too hot on the cast iron grates and burn/split casings open before the interior is cooked. I usually have the lid propped open a bit with a spatula, and the grill on low when I cook that crap.

 

[Allen Gamble]

I have five grills and they all serve a purpose. Two GMGs for smoking (one at the lake). A charcoal grill because i love to use it and it still produces the best steaks/burgers for me. A propane grill for hot dogs and searing things before or after the GMG. And finally, a blackstone, cuz why the fuck not, they are awesome! Grilling is my favorite hobby when I'm not hunting or fishing.

 

[SDMF]

If the fire can't touch the meat, you're baking, and should wear an apron whilst donning flour-dust upon your titties.

The short-short lesson for Rare to as done as you want steaks or roasts on the grill:

550 degrees +

Sear 90-120 sec

Flip

Sear 60-90 sec

Install temp probe into thinnest piece on the grill.

Shut down all but one burner, turn that one burner down to it's lowest setting

Move the meat as far away from the burner as you can get.

Pull the meat off the grill when you're 7-10 degrees UNDER your desired doneness as evidenced by probe

Tent under foil for 7-10min.

 

[snow]

If the fire can't touch the meat, you're baking, and should wear an apron whilst donning flour-dust upon your titties.

The short-short lesson for Rare to as done as you want steaks or roasts on the grill:

550 degrees +

Sear 90-120 sec

Flip

Sear 60-90 sec

Install temp probe into thinnest piece on the grill.

Shut down all but one burner, turn that one burner down to it's lowest setting

Move the meat as far away from the burner as you can get.

Pull the meat off the grill when you're 7-10 degrees UNDER your desired doneness as evidenced by probe

Tent under foil for 7-10min.

LOL good insight,no temp probe here,just "eye ball qualify",a nice sear on both sides,pull the chunk or pattie,tent for 10 minutes and jump in.gotta watch your fingers tho could get bloody at my house.

 

[deleted member]

gas and a good smoke tube or box. best of both worlds. sort of....

 

[SDMF]

gas and a good smoke tube or box. best of both worlds. sort of....

2 potential hamperages to gas:

1. Some of them are still too hot for "low/slow" on even the lowest setting.

2. They can be a bugger to run low/slow in the wind whereas the thick ceramic of the BGE mocks the wind and chugs along @ whatever temp your air-flow allows.

This elk (or maybe Moose?) roast is roughly the size of a Cantaloupe. You don't get Med-Rare from edge to edge by baking the fuggin' thing @ 350:

 

[NDSportsman]

Pretty easy to add wood smoke flavor with a gas grill, just need a small chip pan or smoker box.

As far as gas grills, have had a Weber Spirit II for about 10 years, it's been a great grill.

 

[NG3067]

I have a Phoenix, it is a spin off of a Holland but heats faster and higher. Also have a Louisiana pellet pusher. If I had to have just one, I’d go with the Phoenix with a smoke tube.

 

[gonefshn]

If the fire can't touch the meat, you're baking, and should wear an apron whilst donning flour-dust upon your titties.

The short-short lesson for Rare to as done as you want steaks or roasts on the grill:

550 degrees +

Sear 90-120 sec

Flip

Sear 60-90 sec

Install temp probe into thinnest piece on the grill.

Shut down all but one burner, turn that one burner down to it's lowest setting

Move the meat as far away from the burner as you can get.

Pull the meat off the grill when you're 7-10 degrees UNDER your desired doneness as evidenced by probe

Tent under foil for 7-10min.

About a year ago a friend got me into covering my steaks under tinfoil for a 5-10 min before eating. Never thought it would help that much but it sure seems to make a juicier and more tender steak. It's now a must do task when grilling steaks.

 

[guywhofishes]

yep - gotta let that meat "rest"

works with pretty much every meat except maybe battered fish

 

[MuskyManiac]

yep - gotta let that meat "rest"

works with pretty much every meat except maybe battered fish

Don't need to let ham rest very much at all. Or bacon, lol.

 

[SDMF]

Don't need to let ham rest very much at all. Or bacon, lol.

Ham and bacon are "resting" in their packaging since they're already cooked/cured.

 

[Whisky]

I quite using a foil tent on rare/med rare meat. I've had the carryover cooking kick my ass too many times. Now I usually just rest it uncovered on the counter, or if I want to hold it longer, in my Breville Smart Oven on 120*F warm setting.