Can anyone offer insights on the Blaze LTE propane grills especially in terms of the sear burner for steaks? I’m specifically looking at the 40” and adding the sear burner. People really seem to like the Napoleon side mounted burner. Does the Blaze LTE do as good a job? Is having it internal a benefit or does it mess with the temperature of the rest of what you are cooking?
Any other insights on the LTE would be appreciated-this is at the very top of my price range and I don’t want to make a mistake I can’t afford to correct.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
I have the Blaze 34 inch LUX model, bought it second hand from a guy moving from NC to San Francisco a few years ago. The best built grill I have ever had. I do not have the sear burner and second what Attjack mentioned. It sears incredibly well without it (although I must say I've wanted one for a while now). The grill has stainless steel heat zone separators so you can have real control over each of the 3 zones without the heat blending over to the next zone. I'll mention one other thing. This grill is so heavy and durable, it takes about 20 minutes or so to get it fully heated up. When it is cold out, you can literally hear it making noise as it gets up to temperature. You will not be disappointed.
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