How Often Do You Grill?

[00tec]

I have a pellet grill and probably used that twice a week when I was in my old house. When we got to our interim spot, we bought a 36" blackstone. That thing gets a workout. I absolutely love not having to deal with bacon grease building up on cabinets and such. We make breakfast tacos for the entire week in about a half hour. Smash burgers and popcorn are great. The pellet grill has been left to deal with smoking projects.
I even bought a second, smaller, blackstone to take camping.

[FromMyColdDeadHand]

I have a glass panel TEC IR grill, and I think it doesn?t work as well in the cold weather. I think the generally colder temps of the air and maybe something to do with gas regulation and combustion have something to do with it. Still gets hot, just not as hot as during the summer. Getting to be a bigger fan of my Yoder pellet smoker. In some ways I think that works better in the cold.

In the summer, in full sun, a black piece of metal can get to around 200F. If you are trying to cook at 225, and you cooker isn?t in the shade- you are going to have issues with control- and smoke produced- as the sun heats and then doesn?t as it goes behind clouds. I keep mine in the shade during the summer because if this. Winter- its burning pellets trying heat the whole backyard. BBQ smoked some salmon on a cedar plank tonight. Took a little over an hour at 350F, takes between 60-90 usually to get it to 165F.

I did add a camp-stove two burner top to a cart to saute vegetables and such while I grill/BBQ. Keeps the heat out of the house during the summer, the smell down from when I boil brats in beer before grilling. Gives me something to do while things grill.

Winter I run hot and cold, ha. The last week, I?ve grilled out 4 times. (Burgers, pork tenderloin, salmon, and something else).

Sidebar- My wife and daughter will only eat Filet steak- no other cuts of steak. They love pork tenderloin, so that works out. I noticed that recently there are only choice cuts of filet in stock? Is it that time of year or is something else driving that. Choice is OK, but at that price I?d rather spend a few bucks more and get a nice PRime cut. I got a Prime cut at Olivers on 6th in DEnver last summer and it was like Waygu?. Perfect marbling- it was almost ?sweet?. Best steak I?ve ever had. Fed The Boy a Choice filet since he doesn?t care and eats it by the pound- but having them side-by-side really opened my eyes.

[Great-Kazoo]

Often. I use the grill to finish my reverse sear meats. Now it's a toss up between the grill & griddle (blkstone) for some meals. Unless it's super windy, down here, think typcal wyo weather. I'll use one of them to cook.

[Tim K]

Like most, I grill 2-3 times a week. Like Bert, I have a gas grill, a smoker, and a black stone griddle. The gas grill gets used most followed by the Trager smoker and then the black stone griddle. If I had room on the deck I?d add a stick burner like the egg.

If you don?t already have a legit thermometer, get one. I rarely screw anything up now that I can monitor temperature closely.

[whitewalrus]

I have a Weber gas that gets used a few times a week. More in the summer. A pit boss wood pellet grill used for certain things, but not as often as the gas.

Hard to beat the gas grill for easy cooking and cleaning. Plus keeps the heat from cooking outside In the summer.


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[newracer]

Between the infrared propane grill and the pellet grill, 4-5 times per week all year long.

[FromMyColdDeadHand]

Like most, I grill 2-3 times a week. Like Bert, I have a gas grill, a smoker, and a black stone griddle. The gas grill gets used most followed by the Trager smoker and then the black stone griddle. If I had room on the deck I?d add a stick burner like the egg.

If you don?t already have a legit thermometer, get one. I rarely screw anything up now that I can monitor temperature closely.

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.

Between the infrared propane grill and the pellet grill, 4-5 times per week all year long.

What kind of IR do you have? I have the TEC with the glass plates.

[newracer]

What kind of IR do you have? I have the TEC with the glass plates.

An older version of this one. I converted to NG running right off the house.

https://www.charbroil.com/commercial...rill-463355220

[Wulf202]

I vary from a few times a month to a few times a week. I have a small charcoal and small clamshell propane setup for portability.

Currently designing an outdoor kitchen

[Gman]

Not often enough.