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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-14-2018, 04:28 AM   #31
mike243
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I can grill a few steaks on mine at 1 time but dont want to run it wide open,have ran it up to 550 with no problems,grill marks mean nothing to me where as a even char is what i'm after.it's like making a rue,lite-dark its all good and you pick what you like,for more than 3 I will use the Weber performer or the Weber gasser if time is important,I put 4 country style ribs on my PB yesterday when I came in from work,seasoned on 1 side shut the lid for 10 minutes then came back flipped and done the 2nd side. 30-40 minutes latter they were done perfectly and no baby setting or waiting at 350,very versatile imo
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Old 07-14-2018, 05:49 AM   #32
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Plenty of heat to sear...



Have clocked it over 975 also


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Old 07-14-2018, 07:12 AM   #33
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Originally Posted by gtsum View Post
Plenty of heat to sear...



Have clocked it over 975 also


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The cookshack pellet grills have also been clocked at over 900*+ on the direct grill side without any improvising.
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Old 07-14-2018, 10:05 AM   #34
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That is still high heat but not grilling, IMO. I can get the temp too, but it is still not truly direct heat like a grill. I have a kettle for that. :-)
With grill grates absorbing that high heat it is direct grilling … the majority of my heat is coming direct from those grates versus indirect from the ambient air temperature.
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Old 07-14-2018, 12:43 PM   #35
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With grill grates absorbing that high heat it is direct grilling … the majority of my heat is coming direct from those grates versus indirect from the ambient air temperature.
I wasn't basing it on any add-on equipment like the grill grates. I guess it depends on your definition of grilling too. The grill grate method is similar to cast iron but with marks. When I thin of grilling, I think of flame to meat at least at some point during the cook. Great thing is either way tastes excellent and I have no doubt yours taste fantastic.
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Old 07-14-2018, 01:11 PM   #36
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I Like Flame Kissed Steaks.......
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Old 07-14-2018, 01:29 PM   #37
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I Like Flame Kissed Steaks.......
That's the thing for me, too. I want just the hint of char on my beef that only the juices hitting the coals can give. That's why, to me, cooking a steak or a hamburger on a griddle or a CI pan is a waste of a good piece of meat. I eat fewer steaks and hamburgers because of that, though.
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Old 07-15-2018, 05:42 PM   #38
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A Weber kettle would be simpler.
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Well, we are gonna do a little experiment this weekend. My daughter just stopped and got the trailer keys for the lake place. So far so good, but that 32yr old has never cooked on a kettle.

I did send her a bag of competition briquets, told her that would be easier than the lump that's down there. Told her how to use a chimney and lighter cubes, she's on her own.....

Smitty, I think I've figured out why pellet grills are getting popular.....dang rookies.
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