Between the infrared propane grill and the pellet grill, 4-5 times per week all year long.
Between the infrared propane grill and the pellet grill, 4-5 times per week all year long.
Tell me more about the griddle. I have that two burner set up, but I am almost always just saut?ing vegetables - and pans often aren?t really enough surface area. I sometime run two skillets. What if you have a pot that you want to boil corn or some pasta in, does a griddle have any use in that role.
If I have a two burner, how close do the burners need to be so that I could use a griddle to cover both and not have too much of a ‘cool’ zone in the middle? I assume using a cast iron griddle.
+++ on the thermometer. For pork and fish it is a must. TOTALLY changed my salmon game. I used it on chicken until I started pounding the chicken flat- now they just cook more evenly. But for fish, it will keep you from over cooking them, and for pork you can get it to the doneness that you want with out over drying it or leaving it raw. Family won?t eat ?raw? pork, so 165 and no more.
What kind of IR do you have? I have the TEC with the glass plates.
Last edited by FromMyColdDeadHand; 12-09-2022 at 16:24.
I'll stop buying black rifles when my wife stops buying black shoes.
An older version of this one. I converted to NG running right off the house.
https://www.charbroil.com/commercial...rill-463355220