Hello all-
I am an amateur when it comes to grilling and BBQ but always looking to learn more. I live in Orange County with my wife and little one who is about to turn 4. I just bought a 2 burner Tru Infrared at the Depot over the weekend. It was kind of a change up in terms of how I spend money - last time or two I've bought Webers, one being a Genesis for my in laws (kind of a reverse dowry I guess) that still basically looks and cooks as good as it did on day one. My other Weber was the predecessor of the spirit with the plane ol' black color and three burners that ran L to R - was just ok (to me) in terms of how it cooked.
My wife and little guy are vegetarians (I'm part time) and I find that cooking things like garden burgers on a regular grill tend to dry them out real quick - even when brushed with a little oil here and there. So that coupled with a desire to be a bit more 'thrifty' with my $ led to what I'll call my Charbroil IR experiment. I've read all the horror type stories around rust, seasoning the trough, grates and the like. Here's to hoping that with regular oiling I'll get more than a year out of both of those sets. Wish it was just stainless for all from the get go as I'd pay more for that but oh well.
From my first (2) cooking attempts I'll say I've got some learning to do in terms of how much 'power' the emitter is putting out versus what position the knobs are in. First time was a bit too much and I carbonized our stuff real quick, went the other extreme last night as things were just a tad too low. Looking forward to reading and learning in the forum and playing more with the grill. I'm going to take a look after this intro post but would appreciate it if someone could tell me where I should post questions about my grill if there isn't a specific IR or Charbroil part of the forums.
Thanks everyone,
gb47
