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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Do Gas Grills Get Hot Enough to Properly Brown Meat?

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  • Top | #1

    Do Gas Grills Get Hot Enough to Properly Brown Meat?

    I have Weber Genesis II 210, about 3 years old, average use 2/3 times a month. I have l always found that it seems to barely get hot enough to brown the meat on the outside without over-cooking the middle. I've included a picture of steak right after I took it off of the grill. It's perfectly medium rare on the inside, but a little less brown on the outside than would seem ideal. What say you experts? Are gas grills just compromised this way? Do I not want it any browner? Something I'm doing wrong? I'm turning the meat relatively often, say every 90 seconds; I've found it cooks a lot more evenly that way, like it says here.

    Separately, it does seem subjectively that it doesn't get as hot as it did when I first got it either. I've checked the ports and screens. Because I don't use it a ton, it's pretty clean inside. The flames look the same AFAICT. Anything else to check? What's the best way to measure temp?

    Thanks!!

    -Steve
    Attached Files

  • Top | #2
    This was done on a silly little Magma Newport grill that we take camping. It actually does a nice job. Sorry I can’t suggest why your grill isn’t happy. The only faults I have ever encountered with gas grills were spiders inside of tubes blocking gas flow and a faulty regulator once...
    Attached Files

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    • Top | #3
      First, I think you would enjoy it more if it was browner. Since the grill is not getting the steak browned, heat up a CI pan and brown in that.

      Second, call Weber customer service @ 800-446-1071 and ask them what you should do. Weber has great customer service.

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      • Top | #4
        How long do you let it warm up before cooking? Do you have an ambient probe thermometer to see what the temp is? Might try to find out what the max temp that you can get it to. Careful not to go over max temp of the probe.

        If you don't have GrillGrates, and you have cast iron anything, could try that reverse sear.

        My Blaze gasser gets really hot. Especially if I use GrillGrates. But with the standard grates it still sears well with the sear burner or with the standard. With the GrillGrates, I can get it up over 800F easily.

        Comment


        • Top | #5
          Yea get some Grill Grates that should get you up to 500-600*, more than enough to get the sear you want.

          But let me also ask, how are you cooking your steak? Are you cooking it two zone or trying to cook it by only directly searing it? Is that steak at least 1-1/2” thick? A thinner piece of meat is going to get done internally before a good sear can be established.

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          • Top | #6
            Mine does. I went with a Napoleon prestige pro with the side IR burner. That thing gets to over 1000 degrees.

            Comment


            • scottranda
              scottranda commented
              Editing a comment
              Nice!

            • pkadare
              pkadare commented
              Editing a comment
              I have the same one and that IR side burner is outstanding!

          • Top | #7
            Originally posted by SmokeyGator View Post
            Mine does. I went with a Napoleon prestige pro with the side IR burner. That thing gets to over 1000 degrees.
            Nice!

            pearsons_11114 I'm not sure about the differences between my Genesis and yours, but I've got the 4 burner model (regular 3 plus the sear burner) and after 5 years it still gets plenty hot enough. Not sure what to say - sorry to hear, and from the looks of that steak I agree you should be able to do better.

            Comment


            • Top | #8
              radshop I agree with you regarding the Sear Station on the Weber. If I turn that on plus the burners on each side of the sear station central burner, close the lid, and wait 10 minutes, I get a great place to finish my reverse seared steaks. I can get a great crust within 2-4 minutes, turning very 15 secs.

              Comment


              • Top | #9
                Try getting a flat iron griddle or even a skillet, removing the grates, and putting the cast iron directly on the whatever Weber calls the V shaped things that sit over the burners (flavorizer, anti-flare up, everyone calls them something different).

                If that isn’t enough try changing the gas regulator. It’s simple to do. My old gasser had one replaced, with all burners on each one was really low, and I could only get true full blast it only one or maybe two were lit. Needless to say, this GREATLY effected the heat output.

                Before replacement, try to reset the regulator. There are you tube videos showing how this is done.

                Comment


                • Top | #10
                  My pal bought a new grill. had same issue he had propane orifices running on natural gas. I bored them out and now his grill gets super hot.

                  Comment


                  • Razor
                    Razor commented
                    Editing a comment
                    That's a really good point. Make sure you have the right 'plumbing' for the fuel used. Not sure of the purchase history but I imagine getting the wrong version either through ignorance on the buyer or seller, especially if it came from a big box store. (Not being mean, I didn't know there was a difference until recently myself.)

                • Top | #11
                  I hope there is a fix for your situation and I am sure there is. I have no expereince with them but from what others say the GrillGrates seems like the best thing to try next once you call Weber and see what they have to say.

                  I would have liked to buy one of the 200 series Weber Grills for its size convenience (we only use our grill for two people most times) but I was worried that it may really need the additional "sear" burner so I bought the Weber Genesis ii E335. I could have bought the Weber Spirit E335 which is the same layout as the Genesis ii but doesn't have the current burners so I spent the additional money to get those and some other small upgrades.

                  Anhow, i think your first move should be to call Weber. Good luck with getting this working like you want.
                  Last edited by bkellyusa; August 8th, 2019, 08:00 AM.

                  Comment


                  • Top | #12
                    Some like something isn't right. I have a Huntington (a.k.a., BroilKing) gasser that gets at least 800 degrees.

                    Comment


                    • Top | #13
                      I have the 4 burner Genesis II, without sear burners, and if I preheat for 15 minutes, it will be 600-700 degrees by the time I put the food on. I cannot directly address your sear issues, as I only buy thick steaks, and always go with a reverse sear, using a 2 zone setup. On my gas grill, that means I just turn on 2 of the burners on my grill, leave them on high, and let the meat slowly come to about 120F on the indirect end of the grill. THEN I put them on blazing hot Grillgrates (the flat side) and get a nice brown crust, turning about once per minute. You can get the same result by putting a cast iron skillet on your grill, and letting it heat up.

                      I've got an older 2 burner Genesis (circa 2002), also outfitted with Grillgrates, and those made a huge difference in the ability to sear and get a nice crust on meats.

                      I would suggest as a test putting a cast iron skillet on your Genesis II 2 burner, letting it heat up, and try searing the steaks in it. If you want to cook at lower temp, do a front sear, to get a nice crust, THEN lower the temperature and move the steaks to the regular grate if you want.

                      Comment


                      • Top | #14
                        The correct first step is to call Weber as others have stated.

                        Comment


                        • Top | #15
                          I bought a Weber Spirit 200 - to replace a 20 year old Silver A - on a MCS binge during Wal-Mart's end of season clearance a couple years ago. I even already had GrillGrates the right depth and just had to order a gap piece to get full coverage after I used it a few times without. I was still very unimpressed with the lack of good temps I could achieve, so I sold it. Sadly, I had sold the Silver A as soon as I brought the Spirit home.

                          I missed having a gasser for quick meals, so after some research I recently bought a Spirit e-330 with 3 burners plus sear burner and side burner (I believe a model they are discontinuing, but still have some stock of). That thing will easily bury the lid Thermometer without GrillGrates and the sear burner on (700+). I've been cooking very well seared/browned 8oz ribeyes in 5-6 mins. It maxed out the thermometer with just the 3 regular burners on too.

                          I know that doesn't help with your current grill, all I can suggest is make sure it's well protected from the wind and try the things others suggested (GrillGrates, cast iron, calling Weber, etc.). The two burner Webers just seem a little under-powered for getting to and holding higher temps especially if there's any wind working through it.

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