Well, I finally pulled the trigger on a new gasser.
I am still a diehard charcoal person, but my diet and habits have changed. I am focusing on lean meats and lots of vegetables instead of long smokes.
The convenience of turning gas on and off seemed to be a good option. Last night was my first cook with a New York Strip.
The Sear Zone feature seemed to work well. The grill temp got up to almost 600 degrees during the dry run.
I've had gassers before, but never a brand spanking new out of the box. So I think I will be happy with this one.
I am still a firm believer in my saying, "One cannot have too many grills."







I am still a diehard charcoal person, but my diet and habits have changed. I am focusing on lean meats and lots of vegetables instead of long smokes.
The convenience of turning gas on and off seemed to be a good option. Last night was my first cook with a New York Strip.
The Sear Zone feature seemed to work well. The grill temp got up to almost 600 degrees during the dry run.
I've had gassers before, but never a brand spanking new out of the box. So I think I will be happy with this one.
I am still a firm believer in my saying, "One cannot have too many grills."










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