i'm not a big foodie like some on here, but I do enjoy sitting out in the driveway on a nice night and grilling. I have a Green Egg knockoff called a Kamado Joe, but on a lark recently bought a 3 burner Weber propane that is in great shape and only $120 (probably a $600-700 grill). Cooked on it twice and both times got the outside done, but they were a bit too pink and underdone inside (strip steaks and a turkey breast). I'll keep playing with it and will break out my temp probes, but wondering if some of you expert grillers might have some tips?
Gas grilling suggestions
- Thread starter kkott
- Start date
Lower your temps a smidge or move them over to a spot that doesn't have the burner running under it to finish them after searing.
Running too hot the entire time will have them looking done, but undercooked when you cut them open. Then when you break out the probes, you'll overcook the outside to get the internal temp you're after.
Running too hot the entire time will have them looking done, but undercooked when you cut them open. Then when you break out the probes, you'll overcook the outside to get the internal temp you're after.
What hooky said...
The Weber I have recommends the M-O-M setting. Medium - off - Medium and putting the food in the center between the front and back burners where it only gets indirect heat.
The Weber I have recommends the M-O-M setting. Medium - off - Medium and putting the food in the center between the front and back burners where it only gets indirect heat.
One thing I thought was weird was the 3 burners go side to side, not front to back. So it is front, middle and rear, not left, center and right burners. Sounds like yours is too; is that a Weber thing?
Buy a Meater temp probe. About $100, BT’s to an app, calculates the perfect temp, cook time and rest time. Can withstand heat up to 500* Comes out perfect every time.
Done.
How is it possible for strip steaks to be "too pink" on the inside? This is the brownest it should be:
The burners on Webers run front to back, unless they've changed it in the last 5 years. You sure you didn't buy a "Webber?"
Every Weber I've owned (or seen) have front, middle and back burners that run from side to side.
FWIW, things like ribs that take a long time to cook through, I'll do L-O-L, Low - off- Low. Secret to great ribs...when your done on the grill, wrap them in foil and set them in a cooler for 20-30 minutes. Most tender that way.
FWIW, things like ribs that take a long time to cook through, I'll do L-O-L, Low - off- Low. Secret to great ribs...when your done on the grill, wrap them in foil and set them in a cooler for 20-30 minutes. Most tender that way.
wait: 1 B? Just kidding. I tried to check their website, but I think it's a Genesis model. But, as Inigo said, the burners run side to side, not front to back and the control knobs are even on the side in that configuration. It looks like the current Genesis, but the knobs are on the side shelf, not on the front. The website now says it's a $1000 grill. I couldn't believe how clean it is and the cover even looks perfect (says Weber!). Really happy with it, but from the comments, I believe I had the burners too high. The strips were still red in the middle even though they looked good and had nice grill marks on the side. They were on sale at Lidl, so I don't think they were as good as the ones in your pic... but I'm a medium-medium rare guy so I like my pink (oh yes, I do!) but not red.
looks like this one:
To derail this thread, I just ordered a Kong Ceramic Kamado. My little Akorn Chargriller Kamado is finally about to give up the ghost, so I needed to get something and this looks awesome.
store.grillagrills.com
Kong Ceramic Kamado Grill
At 24″, the Kong is a large charcoal ceramic kamado grill, truly one of a kind. Grilla Grills Kong is a ceramic kamado grill made of heavy-duty ceramic for g...
store.grillagrills.com
Cuz I don't own a smoker. I'm poor. I work for IU.😁
Just get a cheap electric one. It’s easy to use and well worth it.
wait: 1 B? Just kidding. I tried to check their website, but I think it's a Genesis model. But, as Inigo said, the burners run side to side, not front to back and the control knobs are even on the side in that configuration. It looks like the current Genesis, but the knobs are on the side shelf, not on the front. The website now says it's a $1000 grill. I couldn't believe how clean it is and the cover even looks perfect (says Weber!). Really happy with it, but from the comments, I believe I had the burners too high. The strips were still red in the middle even though they looked good and had nice grill marks on the side. They were on sale at Lidl, so I don't think they were as good as the ones in your pic... but I'm a medium-medium rare guy so I like my pink (oh yes, I do!) but not red.
looks like this one:
Interesting. Mine is a Genesis II, and the knobs are on the front. I looked at the weber site and all the Genesis II's show front knobs.
I still use a classic Weber ‘buoy‘ charcoal grill.
I can’t break it, and I’ll never have to fix it.
I can’t break it, and I’ll never have to fix it.
My father in law still has his from 1978 and I cook on it every time we we're staying out there. I love that thing.
Never have to worry about getting something like this that the newfangled easy bake oven grills have
derail a thread... on the AOTF? Is that possible? I thought that was the whole point!To derail this thread, I just ordered a Kong Ceramic Kamado. My little Akorn Chargriller Kamado is finally about to give up the ghost, so I needed to get something and this looks awesome.
Kong Ceramic Kamado Grill
At 24″, the Kong is a large charcoal ceramic kamado grill, truly one of a kind. Grilla Grills Kong is a ceramic kamado grill made of heavy-duty ceramic for g...
Do they all have side burners? I think if there is a side burner, the knobs are on the front. If not, then knobs on the side.Interesting. Mine is a Genesis II, and the knobs are on the front. I looked at the weber site and all the Genesis II's show front knobs.
My Genesis does not have a side burner, and the knobs are in the front. Go to Weber's site and look at the Genesis II line. The knobs are all in the front. And the burners run front to back.
Last edited:
I used to grill with propane but I much prefer charcoal grilled. More work, dirtier, but the results are way way WAY tastier.
I was going to tell everyone that I like to keep the burners on my gas grill super low. Like, basically off. Like, then I unhook the gas, prep some charcoal on the other side of my grill, and grill like an actual goddamn man instead of a sorority girl.
I have both now. Probably do the Kamado on the weekends and the gas grill during the week or when I need to cook more quickly!
Is the correct answer, "My body"?whatcha got against sorority girls?
I've got to ask...what do you do to keep the food from tasting like the damn lighting fluid? I'm still traumatized by that flavor from my youth. Had a buddy that swore by his charcoal and said he didn't use lighter fluid. He cooked me a steak and it was average at best and still had that flavor to me. Just can't get past it.
I use a Kamado for grilling and smoking and I've never used lighter fluid. You can either use a chimney that is ignited with some crumpled paper, use a Looftlighter (electric heat gun), use the electric heating rods, or the lightable fire starter cubes. I usually use my Looftlighter.
I've got a looftlighter too... fell for the marketing hocus pocus of the bottle opener at the bottom, which I don't think I've ever used in 5 years! I've never had it work as fast as in the commercials, but it does work reliably, and as you said, no lighter fluid.
A chimney, a few sheets of newspaper and some of the last charcoal bag. Work every time, 97% of the time.
Man, I'll never remember all that. Will you ask her to come to my house Friday night for some grilling lessons?
I use a chimney, with lighter fluid, and let it burn in the chimney for 15 minutes or so. Fluid burns off. Coals turn grey. Dump em into grill. Grill gets hot. Meat gets hot. Meat goes in facehole.
No need for any lighter fluid. A chimney starter is all you need.
A chimney starter is good. Absent that, make sure you don't put the meat on until the coals have a lot of ash on them. By then you don't have any appreciable amount of starter left.
When I was a kid my Dad used diesel fuel as starter. That's full of benzene and other carcinogens. Somehow I survived, but I remember burgers and hot dogs still smelling vaguely of diesel fuel. Yuck.
When I was a kid my Dad used diesel fuel as starter. That's full of benzene and other carcinogens. Somehow I survived, but I remember burgers and hot dogs still smelling vaguely of diesel fuel. Yuck.
get a weber chimney and use newspaper to light it
That is the good thing about the Looftlighter, you can just leave it blowing on the coals longer and spread more fire and heat to move it along.
I think most of the ceramic grill manufacturers recommend not using lighter fluid at all so that it doesn't get absorbed into the ceramic liners. Personally, I hate the taste of food cooked with ligher fluid as a starter and that's one of the main benefits for me of the lump coal grills.
Last edited:
Similar threads
