Valentines Day steaks :)

[rwalters]

Originally Posted by KORND4WG X

Steaks look excellent - the MAK and the Otto look like an awesome combo







I brought it inside last weekend to clean it and forgot how heavy it is - love that I can take the top of it and give the insides a wipe down



BTW I ended up getting the SS grate and it’s also a beast and recommend it.

Yep, think I’m gonna snag a SS grate with the 15% off sale they are running this weekend :)

[SlowmotionQue]

I just pulled the trigger on the Otto Wilde myself, as I have never been a big believer that a pellet grill could sear a steak to my liking and had been using my Kamado Joe for steak searing chores. You might recall my thread.

[Hoss]

Looks Tastee to me!

[KORND4WG X]

Originally Posted by rwalters

Yep, think I’m gonna snag a SS grate with the 15% off sale they are running this weekend :)

Maybe I’ll get a hoodie

[rwalters]

Originally Posted by SlowmotionQue

I just pulled the trigger on the Otto Wilde myself, as I have never been a big believer that a pellet grill could sear a steak to my liking and had been using my Kamado Joe for steak searing chores. You might recall my thread.

Yes indeed! I have a hunch your gonna love the Otto Wilde. It is a searing machine. You gonna continue to cook on the KJ?

[Starman]

For Valentines, I bought a Prime 1.25 lb boneless ribeye, sliced it to half of its original thickness, grilled, then topped with a crawfish cream sauce.

Wife loved it. So did I.

Don’t know why the pic is sideways.

[SlowmotionQue]

Originally Posted by rwalters

Yes indeed! I have a hunch your gonna love the Otto Wilde. It is a searing machine. You gonna continue to cook on the KJ?

Well, we'll see what happens. If the Otto Wilde is as good as I've heard, well then I can definitely see it handling if not all, well then certainly most of the steak searing duties around here. I got in on the 15% off sale and expect to get it in the next few days.

[rwalters]

Originally Posted by Starman

For Valentines, I bought a Prime 1.25 lb boneless ribeye, sliced it to half of its original thickness, grilled, then topped with a crawfish cream sauce.



Wife loved it. So did I.



Don’t know why the pic is sideways.

Sideways or upside down that beauty looks delicious! Nice work :-)

[rwalters]

Originally Posted by SlowmotionQue

Well, we'll see what happens. If the Otto Wilde is as good as I've heard, well then I can definitely see it handling if not all, well then certainly most of the steak searing duties around here. I got in on the 15% off sale and expect to get it in the next few days.

As a former KJ owner, I can assure you that the Otto is gonna give your KJ a run for his money. The crust that the Otto forms is heavenly! And ya gotta love a 2ish min preheat time :)

[SlowmotionQue]

Originally Posted by rwalters

As a former KJ owner, I can assure you that the Otto is gonna give your KJ a run for his money. The crust that the Otto forms is heavenly! And ya gotta love a 2ish min preheat time :)

Yeah, I see your awesome results and I am really looking forward to trying it. The 2-3 minutes preheat time is a huge benefit.

The heat coming from the top down will be a switch as well.

The images I've see, well, the crust can't be beat. A nice Maillard rxn can be had virtually every time.

My biggest decision will be on where to store it when not in use. Outside or inside.

But I'm really excited about trying some of my favorites in addition to steak, such as cajun blackened redfish and others.

Not to hijack the thread, but are you going with the top level on the Meat O Meater to get that great result that you show in the pic?

I'm reading in some places that you want a little more space in between the heating element and the meat in order to get the best results.

What level are you using to get your steak so uniformly seared?

[rwalters]

Originally Posted by SlowmotionQue

Yeah, I see your awesome results and I am really looking forward to trying it. The 2-3 minutes preheat time is a huge benefit.



The heat coming from the top down will be a switch as well.



The images I've see, well, the crust can't be beat. A nice Maillard rxn can be had virtually every time.



My biggest decision will be on where to store it when not in use. Outside or inside.



But I'm really excited about trying some of my favorites in addition to steak, such as cajun blackened redfish and others.



Not to hijack the thread, but are you going with the top level on the Meat O Meater to get that great result that you show in the pic?



I'm reading in some places that you want a little more space in between the heating element and the meat in order to get the best results.



What level are you using to get your steak so uniformly seared?

As far as inside/outside, I bought the cover and gave it a good soak (spray) of 303 fabric guard. Mines gonna live outside as I want it to be as convenient as possible. It’ll be under our covered patio, but even if it wasn’t, I’d still prefer to have it close to my MAK and ready to go when needed.

As far as best grate position(s) for searing... I am still learning this beast. Cooking from the top-down with 1500° of pure heat is no joke. The recommendation from more experienced Otto owners is to start at lower levels and gradually work up (closer to heat) from there... as you gain confidence. Me, I cooked those first steaks about 1” from the burners. I wanted to put a fantastic sear on them, and that’s exactly what I got. Just be careful, things cook FAST.

Did some reverse seared burgers last night. Tossed the onions in the burger drippings... and man oh man they were good (burgers and onions)!!

[Gimmethecash]

Mine’s been outside in the sun/rain (with the cover on when not in use) for two years now. The cover is faded big time, but still intact and the unit doesn’t look any different than it would if stored inside.

[rwalters]

Originally Posted by Gimmethecash

Mine’s been outside in the sun/rain (with the cover on when not in use) for two years now. The cover is faded big time, but still intact and the unit doesn’t look any different than it would if stored inside.

Very good to know!

[SlowmotionQue]

Originally Posted by Gimmethecash

Mine’s been outside in the sun/rain (with the cover on when not in use) for two years now. The cover is faded big time, but still intact and the unit doesn’t look any different than it would if stored inside.

What kind of climate do you live in?

Do you remove the top containing the heating element and ignition apparatus, or do you leave it intact?

Thanks

[Gimmethecash]

Originally Posted by SlowmotionQue

What kind of climate do you live in?

Do you remove the top containing the heating element and ignition apparatus, or do you leave it intact?

Thanks

I’m in Southern California, so lots of sun and not much rain (avg is ~21 inches/year). I leave the whole thing assembled.

Here are some pics.