Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Grills => Topic started by: Panthur on April 12, 2018, 01:51:50 PM
-
Hi. Does anyone at all have any knowledge or experience with this particular grill ? I have a Mak 2 Srar General for most of my needs but am looking for something I can run on NG, is a bit portable, and gets really hot really fast - for searing steaks etc. Just for hot and fast cooking mainly. Thanks..
-
No experience, but I have looked at them (online). IMO, crazy expensive for only being needed for super high heat/searing. Would you be using this in conjunction w/ your MAK (reverse sears)? Or would you be using it as your “daily grill”? Or ???
-
Hi. Does anyone at all have any knowledge or experience with this particular grill ? I have a Mak 2 Srar General for most of my needs but am looking for something I can run on NG, is a bit portable, and gets really hot really fast - for searing steaks etc. Just for hot and fast cooking mainly. Thanks..
I don not have one nor even seen one, but if you want a good grill for searing and don't want to use your MAK searing plate (if you have one) for 200 bucks Charbroil makes a two burner INFRARED grill that gets hotter than a (well it gets hot) and you can run it on NG with a conversion kit.
As long as you take good care of it, it should last many years. A friend of mine owns one and loves it, had it for 3 years so far
-
I will research the Char Broil grill you mention. I use the Mak most of the time but am looking for something that i can get real hot real fast mainly for steaks. Steaks on the Mak are ok but its 30 mins getting grill up to temp.
-
I will research the Char Broil grill you mention. I use the Mak most of the time but am looking for something that i can get real hot real fast mainly for steaks. Steaks on the Mak are ok but its 30 mins getting grill up to temp.
At least give it a good look. Like I said a buddy of mne loves his and cooks all the time on it. Lowes will run sales on them for 200-220 price range
-
I will research the Char Broil grill you mention. I use the Mak most of the time but am looking for something that i can get real hot real fast mainly for steaks. Steaks on the Mak are ok but its 30 mins getting grill up to temp.
Are you anti-charcoal? I love steaks from my MAK, but IMO nothing beats cooking steaks over lump charcoal on my Weber kettle.
I have a Slow n Sear on my Weber kettle. I can be up to grilling/searing temps in 15-20 mins when using lump charcoal. To me, it is the ULTIMATE 2 zone steak cooking setup!!! :)
-
Cook-Air is electric and wood, but it is a searing machine
-
Lol, not anti-charcoal no. I work like 300 days of the year and get home at 630 pm, so looking for a fast start up with lots of heat so I can actually eat by 8 pm ha ha. On my days off tho, time is not an issue at all
-
Lol, not anti-charcoal no. I work like 300 days of the year and get home at 630 pm, so looking for a fast start up with lots of heat so I can actually eat by 8 pm ha ha. On my days off tho, time is not an issue at all
Gotcha! Well, if you have the spare cash to burn, the TEC will definitely get hot quickly and last you a lifetime. But, as mentioned, there are much less expensive solutions. Me, I’d go with a Weber Genesis and add GrillGrates. Just my 2 cents
-
I also like the Weber Gasser and grill grates. Have you looked at Kalamazoo gas grills??
-
I also like the Weber Gasser and grill grates. Have you looked at Kalamazoo gas grills??
Kalamazoo?!?! You better be laying on the gurney outside the ER before you look those grills up...lol.
-
I also like the Weber Gasser and grill grates. Have you looked at Kalamazoo gas grills??
Kalamazoo?!?! You better be laying on the gurney outside the ER before you look those grills up...lol.
Yes Sir, they are expensive as all get out.
-
I have cooked on a TEC grill several times (not that exact model) and I always find it difficult to control the heat. It is great for searing but difficult to grill chicken, for example, because it seems to just cook too hot. I like my Weber much better than the TEC. Good Luck
-
Great comments guys. Thanks a bunch. I kinda like the weber kettle idea for summer, but i like to grill all winter as well. Not sure if i would be exited about lighting a charcoal grill at 7 pm just for 2 steaks is all. But i have zero experience with charcoal, maybe there are fast ways to get up to temp if just doing 15 mins worth of fast cooking. And I have done some steaks on the Mak with the searing grate and it works pretty well ( providing i have some extra time is all ).
-
Great comments guys. Thanks a bunch. I kinda like the weber kettle idea for summer, but i like to grill all winter as well. Not sure if i would be exited about lighting a charcoal grill at 7 pm just for 2 steaks is all. But i have zero experience with charcoal, maybe there are fast ways to get up to temp if just doing 15 mins worth of fast cooking. And I have done some steaks on the Mak with the searing grate and it works pretty well ( providing i have some extra time is all ).
Some further thoughts and opinions:
My personal setup includes a MAK 2 Star w/ the MAK searing grates, a 26.75" Weber kettle with a Slow n Sear, Vortex and GrillGrates (I tell you that, because these items make it a VERY versatile cooker), and 2 Blackstone griddles (17" and 36"). There's really nothing that I cannot cook with my current setup.
I have a large and very busy family, and more often than not we are pressed for time... so I do understand the need for speed, especially during the work week.
No matter which cooker I choose on any given night, I will always ignite it before starting any food prep, that way if it takes 20-25 mins to come up to temp, it's no biggie. It always takes that much time at a minimum to get the food ready for the grill anyway. During the winter, my MAK gets used for 95% of my cooks. During the warmer months, it's probably closer to 50/50 between the MAK and Weber. I can actually have the Weber up to grilling temps a bit quicker in the winter than I can the MAK, but the MAK is sooooo much easier when it's cold and dark outside. Both units make for an amazing grill.
If you have never cooked on charcoal, in my opinion, you are really missing out on an enjoyable experience (not to mention some tasty results). I will be the first to say... charcoal is not for everyone. Some do not like to get there hands a bit dirty, or wait the extra few minutes, and just prefer the ease of turning a gas knob (nothing at all wrong with that).
If you want pure ease and speed for those quick weeknight cooks and what I am describing above just doesn't quite sound like it would be to your liking, than I think you'd be quite happy with a nice gas grill (sitting right next to your MAK). If that's the case, you are really going to be hard pressed to beat a good ole' Weber. As mentioned, my preference would a Weber Genesis with added GrillGrates. I used to have that setup, and it made for a fantastic grilling experience. If you decide to go with the gas grill/GrillGrates setup, please let me know... I have a few pointers to share... things that I learned from experience.
-
Actually I sold a Weber Genesis S330 and replaced it with the Mak. So I likely won’t go back to a large gas grill although it was an awesome grill I just got the bug for a good pellet grill a couple years back is all. { I do have the Weber Q2200 but that’s no comparison of course }. I may go for a Weber Master touch Kettle the more I read about it. I will have some learning to do with charcoal tho. Maybe the start up time isn’t as long as I was thinking with charcoal.
-
Actually I sold a Weber Genesis S330 and replaced it with the Mak. So I likely won’t go back to a large gas grill although it was an awesome grill I just got the bug for a good pellet grill a couple years back is all. { I do have the Weber Q2200 but that’s no comparison of course }. I may go for a Weber Master touch Kettle the more I read about it. I will have some learning to do with charcoal tho. Maybe the start up time isn’t as long as I was thinking with charcoal.
You’ll be in fantastic company with a kettle... tons of users/resources!!!! As mentioned, I absolutely love my kettle. And if you already have a Q2200, wouldn’t that work in a pinch when you are REALLY short on time?
-
Yup, I am thinking you are absolutely right. And as an added bonus, the wife wont kill me if she ever found out what that Tec Infra-red grill would have cost me. How long does it take for a chimney of coals to be ready for grilling ? I do a 30 minute walk EVERY night after work and i do it before supper cause it sucks doing it on a full stomach lol. Could a person light the charcoal and then go for the 30 min walk and return to white hot coals possibly ? Assuming it would be safe to leave that unattended for 1/2 hour ( the wife could check it for me too i guess ). I am getting kinda interested in exploring charcoal cooking now. The Mak still cant be beat for stuff like butts, brisket etc due to the ease of use and precise temp control I am thinking though. Thanks for all your help. I do have grill grates modified to fit the little Weber Q2200, they are nice but the little grill struggles to get them up to temp sometimes - the stupid little holes in the burner always plug and it needs constant attention - part of the reason I am getting fed up with it a bit .
-
30 minutes is plenty for coals ready to go
Sent from my iPad using Tapatalk
-
Yup, I am thinking you are absolutely right. And as an added bonus, the wife wont kill me if she ever found out what that Tec Infra-red grill would have cost me. How long does it take for a chimney of coals to be ready for grilling ? I do a 30 minute walk EVERY night after work and i do it before supper cause it sucks doing it on a full stomach lol. Could a person light the charcoal and then go for the 30 min walk and return to white hot coals possibly ? Assuming it would be safe to leave that unattended for 1/2 hour ( the wife could check it for me too i guess ). I am getting kinda interested in exploring charcoal cooking now. The Mak still cant be beat for stuff like butts, brisket etc due to the ease of use and precise temp control I am thinking though. Thanks for all your help. I do have grill grates modified to fit the little Weber Q2200, they are nice but the little grill struggles to get them up to temp sometimes - the stupid little holes in the burner always plug and it needs constant attention - part of the reason I am getting fed up with it a bit .
Just my opinion...based on my experiences. If you have 30 minutes to preheat a grill while going for a walk, I’d suggest using your MAK until you have at least a handful of cooks on your Weber. Charcoal is not “flip a switch, walk away for 30 mins and ‘guaranteed’ to have a perfect amount of properly burning charcoal in your chimney” process. There are to many variables. Is there a breeze outside (that’ll often times speed up the lighting process)? Did the charcoal properly light within the first 5 or so minutes (best to take a peek and verify)? Will you be using lump charcoal or briquettes (lump charcoal lights considerably faster). Another thing you need to be aware of is that you don’t wanna “over-light” your charcoal, letting it sit in the chimney for to long. You really want to pour it into the kettle a min or two after the flames start to really appear at the top of the charcoal chimney. If you wait much longer, you will quickly find yourself on the downside of the charcoal burn cycle (you won’t have the best/peak BTU output). There’s more I could say, but I hope you get my point...
Bottom line, if this is your first exposure to charcoal cooking, the last thing any of us want is for you to get frustrated and not find joy in it. Cooking with charcoal is a blast and the results can be fantastic! I am just suggesting that you start your adventure as time permits so that you can figure it out and get things dialed in while being present from start to finish for the first handful of cooks. Once you really know what to expect and how things work, perhaps you’ll be in a place to go the that 30 min walk while the charcoal is coming up to temp...
Oh yeah, you probably are well aware, but... YouTube will be a huge help in learning the ins/outs of charcoal cooking. Of course there are lots of very experienced charcoal junkies here to help as well... point being, you’ve got a HUGE amount of support should you decide to wander into the wonderful world of “live fire” charcoal cooking.
Keep us posted buddy!
-
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
-
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
I bought my Cook-Air at Cabela's for 50 bucks. Had one issue and the guy at Cook-Air set me straight. Great service
Sent from my iPad using Tapatalk
-
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
I bought my Cook-Air at Cabela's for 50 bucks. Had one issue and the guy at Cook-Air set me straight. Great service
Sent from my iPad using Tapatalk
Just curious. Having never cooked on a Cook-Air, can you do regular grilling, like hold a nice stable grilling temp of 400ish° over an extended grilling session of 30+ minutes?
-
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
I bought my Cook-Air at Cabela's for 50 bucks. Had one issue and the guy at Cook-Air set me straight. Great service
Sent from my iPad using Tapatalk
Just curious. Having never cooked on a Cook-Air, can you do regular grilling, like hold a nice stable grilling temp of 400ish° over an extended grilling session of 30+ minutes?
Sure can. Just use a lower fan setting. And you use wood chunks, so you get some flavor too.
Sent from my iPad using Tapatalk
-
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
I bought my Cook-Air at Cabela's for 50 bucks. Had one issue and the guy at Cook-Air set me straight. Great service
Sent from my iPad using Tapatalk
Just curious. Having never cooked on a Cook-Air, can you do regular grilling, like hold a nice stable grilling temp of 400ish° over an extended grilling session of 30+ minutes?
Sure can. Just use a lower fan setting. And you use wood chunks, so you get some flavor too.
Sent from my iPad using Tapatalk
Looking on Amazon, I see reviewers mentioning soot issues when running the fan at lower speeds. Have you experienced that?
-
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
TEC says 850 degree in 10 minutes. Cook-Air can hit 1100 degrees in 5 minutes. Plus it gives a very slight, like a very subtle background flavor smoke note. You can electronically control the temp with 5 air speeds. The surface area is big enough to cook a meal besides just searing. Kettles aren't bad. They are ubiquitous and bomb proof. A chimney can hit really high temps. I have been know to angle a box fan towards the bottom to get it hotter and faster, but it takes a while. But if it is simply for searing, ditch the kettle and simply use the chimney and sear directly over the coals. The meat will be closer to the heat source. For the money if you find the deal (under $100) I would choose a Cook-Air, or spend just 20-25 for a Weber chimney (has to be Weber, largest diameter means more coals).
I bought my Cook-Air at Cabela's for 50 bucks. Had one issue and the guy at Cook-Air set me straight. Great service
Sent from my iPad using Tapatalk
Just curious. Having never cooked on a Cook-Air, can you do regular grilling, like hold a nice stable grilling temp of 400ish° over an extended grilling session of 30+ minutes?
Sure can. Just use a lower fan setting. And you use wood chunks, so you get some flavor too.
Sent from my iPad using Tapatalk
Looking on Amazon, I see reviewers mentioning soot issues when running the fan at lower speeds. Have you experienced that?
Not really. But I think it shines at high speed. Perhaps they started with a pot that wasn't empty. I remember a YouTube guy reviewed it and had a couple of negative comments. And I'm like dude, it is a $100 grill.
Sent from my iPad using Tapatalk
-
It will probably create more ash at lower temps, but that is because when you burn stuff as hot as it will go, it is more efficient in consuming the fuel source. You run it full open and there is hardly any ash. I simply brush the inside of the pot and turn it upside down when done.
-
Think I'm gonna order the Weber Master Touch 22" Kettle ( in slate blue color ). It will definately be by far the least expensive grill I have purchased in some time. Looks like lots to learn going with a charcoal cooker but should be fun. I have a 14' x 24' cedar deck with a roof and partial wall with lattice so most of the time wind is not a factor and rain certainly isn"t BUT is a charcoal grill safe on a wooden deck I wonder ? ( supervised of course ). That would be a deal breaker if I couldn"t put it on the deck obviously. :o
-
Think I'm gonna order the Weber Master Touch 22" Kettle ( in slate blue color ). It will definately be by far the least expensive grill I have purchased in some time. Looks like lots to learn going with a charcoal cooker but should be fun. I have a 14' x 24' cedar deck with a roof and partial wall with lattice so most of the time wind is not a factor and rain certainly isn"t BUT is a charcoal grill safe on a wooden deck I wonder ? ( supervised of course ). That would be a deal breaker if I couldn"t put it on the deck obviously. :o
With supervision, a fire proof grill mat underneath your kettle (can never be to safe), and a safe place to start your charcoal (I simply remove my cooking grate and place the chimney on the charcoal grate when firing it up...never an issue)... then I think you’ll be absolutely fine :)
-
Sounds good , thanks.
-
Yep. I cook on composite deck. Start the chimney in the grill on the lower grate on a mat. You will want a place to put the starter to cool after dumping
Sent from my iPad using Tapatalk
-
I ran an offset on a wood deck in the mountains for a couple of years, safe grilling can be done. A Weber and a chimney starter is a great safe way to go.
I had a large flat rock next to the pit that I would set my hot chimney starter on..................