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I'm still looking for a gas grill. Money is an issue, but the grill is something I use a lot year round. Curious if anyone has infrared and/or sear plates? I want the extra heat to sear my steaks correctly, but also to really crank up the indirect heat for pizza and birds. I currently have porcelain grates and I hate them. Seems like nothing comes with steel grates anymore.
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I have an 8 year old Weber Genesis that came with porcelain grates. Was finally due for a new set of them this year and bought the stainless steel ones. Well worth the extra scratch. I feel like I'm grilling on a Lexus while I pawn my kids off.
My wife got me a CharBroil grill with the Infrared technology last year. I've always been a bbq guy (charcoal / wood) but I love the Infrared technology. That quick searing to lock in the flavor is great.

The primary grates are Stainless Steel (Char-Broil's Quantum® Cooking Grates) with Porcelain Wire Secondary Cooking Surface.
are there really people that want porcelain grates? Seems like a universally hated feature. I almost always take the warming rack of my grill because I don't use it, but I understand some people use it, so I see why they keep adding it to new grills. Those grates though, they just suck.

While I'm at it, the side burner. Never use it.

H5- is the whole floor infrared, or just one burner for searing?
quote:
Originally posted by Pakrz:
We have a Holland Epic. Works like a champ... One heat setting. It's either on or it's off. Absolutely zero flareups due to the design.


The bottom of my older Weber rusted out and fell off. I can still use it, but have also been in the market for a new grill, either a new Weber or the Holland.

With the Holland, with only 1 cast iron burner and 1 heat setting, does it get hot enough to "sear" a steak. Seems to me it only gets up to 1 temp which is like 350 degrees. So is it more like an outdoor oven rather than a BBQ grill?

Now, with the Holland you can buy an extra "sear" burner that replaces the right shelf on the side, but with that option it's way pricier than the Weber.

So, bottom line for me is how do steaks come out on your Holland? I primarily use my grill for steaks and brats now for the most part.
quote:
Originally posted by El-Ka-Bong:
can you do temperature zones then? Indirect?


I have the CharBroil Quantum 3-burner. check it out here I do direct and indirect. Just turn on burners opposite of the meet that I want to cook indirect. Have done meatloaf using two outside burners and meatloaf in pan over middle burner. Not sure my infrared works the way it's supposed to anymore as my emitter plates are somewhat plugged. I cleaned them at the beginning of the season, but, you know.

The only problem is knowing the temperature at grate level or inside the hood . There's a thermometer at about burner level for each burner and takes very little time to get up to 700 degrees. I bought a thermometer at Lowes and put it in one of the holes on the side of the unit (I think maybe part of rotisserie or something and it gives me pretty accurate 'under the hood' temp.

I use a CharBroil 'Big Easy' for 'deep frying' turkey and I actually like it better than cooked in oil.

Here's a website that I find much good info on regarding all types of cooking with IR
quote:
Originally posted by DurangoDoug:
quote:
Originally posted by Pakrz:
We have a Holland Epic. Works like a champ... One heat setting. It's either on or it's off. Absolutely zero flareups due to the design.


The bottom of my older Weber rusted out and fell off. I can still use it, but have also been in the market for a new grill, either a new Weber or the Holland.

With the Holland, with only 1 cast iron burner and 1 heat setting, does it get hot enough to "sear" a steak. Seems to me it only gets up to 1 temp which is like 350 degrees. So is it more like an outdoor oven rather than a BBQ grill?

Now, with the Holland you can buy an extra "sear" burner that replaces the right shelf on the side, but with that option it's way pricier than the Weber.

So, bottom line for me is how do steaks come out on your Holland? I primarily use my grill for steaks and brats now for the most part.


No searing unless you buy the optional burner. The temp ranges from 350 to 400. Grilled meat is always moist (Did I just say that on X4?), cooked evenly and never burned. That alone is worth it's weight in gold to me. The days of standing over a gas grill with a water bottle to shoot down the flames are over. Toss the meat in (I did it again), close the lid and enjoy.

The juices from the meat drip down on a steel pan to create smoke that swirls around the inside of the grill. Nice BBQ flavor.
Weber Performer charcoal grill with gas ingnition. Best grill I've ever owned. Had mine for 8 years now. Still in perfect shape. I'm a charcoal fan and the gas starter keeps it simple.

Works great for smoking or searing steaks and burgers.


Tough to beat Charbroil for a well priced well made gas grill though.

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