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JGperc
Member
USA
399 Posts |
 Posted - 06/24/2012 : 20:21:10
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I'm wanting to buy a gasser to grill and sear steaks and cook burgers and other stuff for quick evening meals. Most of the gassers I've looked at just don't run that hot. Does anyone have any recommendations, either natural gas or propane? I'd like something that will really heat up. We have a commercial grill at my school that has an infrared "sear" burner--it ain't that hot enough to really sear anything. I want something that will run hot like a smokin' cast iron skillet. Any suggestions?
John |
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gordo
Member
340 Posts |
Posted - 06/25/2012 : 06:46:09
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Saw one out by the curb Saturday...
Had a note on it...said Free and Works..
Wish I had been in my truck instead of the car...!
Smokers Inc.
Bates Custom Pit
Houston, Texas
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kane72
Member
USA
57 Posts |
Posted - 06/25/2012 : 07:13:38
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I have been doing some research on them myself... From I have seen, unless you you go with the one of the real high brands Weber seems to be the way to go... Now I just have to bring myself to drop the 800 bucks on the one that I want....
Kenny
Kan Doo Kookers
La Porte Texas |
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lew750
Member
331 Posts |
Posted - 06/25/2012 : 14:24:00
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My Weber gasser gets plenty hot, but it sounds like you want something hotter. I would look at infrared grills; Char-Broil seems be specializing in them these days. If you want something that will sear like a cast iron skillet, why not use a cast iron skillet?
Lew
Bunch of Webers & stuff |
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JGperc
Member
USA
399 Posts |
Posted - 06/26/2012 : 10:32:28
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I want the space that an outdoor grill will offer and I like the flavor of drippings smoking off the burners. Also, when I do ribs, I feel like I'm wasting lump to finish a couple racks of ribs when I use my charcoal grill. I just can't get over using a quarter bag of lump for a 3 minute cook after I pull my ribs off of my pit. That's why I don't just use a cast iron skillet.
jg |
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prudog
Member
USA
425 Posts |
Posted - 06/26/2012 : 10:34:23
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For the gas haters in the crowd, I agree charcoal is the best way IF I have time. I often don't. I bought a new NG Weber S330 last year for $600 on Craigslist. The guy's wife bought NG instead of propane and he assembled and tore up box before he realized the mistake. I felt bad for her (he was still mad) and did not negotiate price. I saw similar listings over time if you have patience. These grills have extra "sear" burner.
So, here is what I have learned so far about gassers and searing. The NG is the only way to go. It is great insurance for power outtages, it heats up VERY quickly, and you NEVER run out of gas. It is the quickest grill to preheat I have ever owned. About 5 minutes and it is 400 and ready to cook normally. I can cook hotdogs from cold start faster than wife can chop onions, etc. It runs pretty steady at 700 degrees wide-open. I learned this the hard way after turning it to high to clean grill after cooking and I forgot about it. I used to think it would get hotter, but that usually the result of fats and fires during preheat. I have seen it almost 800 degrees. In summary:
1. If you start cooking at 600, get ready for a fire especially if grill has grease from prior cooks. That seems to be magic temp for pit fire. You should get welding gloves. This thing has seared my arm hairs many times.
2. I tried to sear a thin ribeye... went inside to get plate and steak was on fire when i got back. LOL.
3. I am not convinced the side burner has enough punch for a good sear with cast iron, but I have not tried single steak. It cools down quickly with a pan full of fajitas with raw veggies.
4. The side burner alone is worth it to keep messes outside with smoke and grease splatter. Great for fried chicken wings in Dutch Oven.
5. Perhaps I have not mastered the sear? I am not crazy about a steak that will catch on fire and get charred. Mabye a 1.5 inch steak would be best? Maybe I should try cast iron over sear burners?
How do YOU do a sear? Maybe I could run a demo for ya. I can't imagine anything being hotter than steak over starter chimney full of coals for a single steak, but not exactly the convience factor there for quick family meals. I love the S330 for the convenience alone.
-John
Keepin' it smoky in *Sweet Home Alabama* with Lang, Stumps, and Weber cookers |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 06/26/2012 : 13:42:11
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www.holsteinmfg.com infrared hot enough to compete with hell ..if thats your wish plus .. they will burn you a customised grill surface to work on.. 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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prudog
Member
USA
425 Posts |
Posted - 06/27/2012 : 19:07:00
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Hope this helps someone, somewhere, someday.
I am cooking with the Weber S330. Picked up a half chicken, 3 breasts, 2 pork steaks, and 2 ribeyes after picking up the kids on weekday (noting convenience of gasser). Fired up the grill and put half chicken on over one burner off with other 2 on low. Waited a bit and started breasts. Almost done and started pork steaks. Maybe 45 minutes and ended up with this less the steaks. Add another 10 minute preheat and 3 minute cook to finish steaks.
Cranked up heat on all burners, including sear burner. After about 5 minutes got camera. Note time and temps in pics.
Over 500 degrees and fat burning off:
Ready to sear:
To preserve bandwitdth, I spare the pics. Fat is burned off and no visible flames. Two ribeyes just over 1/2 pound each (1/2 inch?), and at 90 seconds (with timer) I flip.
Another 90 seconds and remove (overshot temp a bit):
And I present my overcooked 3 minute steak:
So I need to reduce time or get thicker steaks. All in all, it was not bad. The star of the show (for me) was first-of-the-season Alabama home grown tomatoes with "green jelly" that only summer can provide:
-John
Keepin' it smoky in *Sweet Home Alabama* with Lang, Stumps, and Weber cookers |
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Gas grill recommendations
