I bought one over the weekend and plan on using it tonight for the big game cookout.
Anyone else have one? If so, what are your thoughts on it?
Here it is...
Anyone else have one? If so, what are your thoughts on it?
Here it is...
Question: What Are Your Thoughts on the Charbroil Infrared Grill?
- Thread starter CrimsonJag
- Start date
Neverhad experience with that brand. Looks like a 2 burner, average BTU output. My main criteria for a gass grill is lid height(can I stand a beer can chicken upright and close the lid), and will it stay at ~350 degrees running on one burner for indirect cookIng. If it passes on those I'm good to go.
I must say, after using it the night of the BCSNCG, I was pretty impressed. It's ability to cook in varying ways was really impressive. And, what it does to a steak (the searing) is pretty impressive, too.
Also, the one I linked was the two-burner. But, they also have larger versions, as well.
Also, the one I linked was the two-burner. But, they also have larger versions, as well.
I don't own one but have cooked on two different ones belonging to friends (I always get elected to grill :conf2
. I think they do a great job and I especially like the fact that, due to the design, they have minimal flareups. Only downside that I could see was that it seemed it would be a bear to clean. Since the ones I used were not mine, I didn't have to
. I think they do a great job and I especially like the fact that, due to the design, they have minimal flareups. Only downside that I could see was that it seemed it would be a bear to clean. Since the ones I used were not mine, I didn't have to
It cooks really fast and even, too. My only negative thus far is that it doesn't produce the crispy outside (which I like) on the fat because it's not directly near the flame. I guess I could take the plate out, but then it just becomes another grill.
Well, I did a tri-tip for the national championship game. The fat layer I typically try to get more charred. It was still delicious, but the fat layer had more of a pork rind taste (which isn't bad) to a charred taste, which I prefer for this particular cut.
I have the Charbroil Red, it cooks very well, have to understand about the radiant heat.. Steaks are awesome, cooking indirect also works, maintains temp. You have to clean out the trough, I use a plastic putty knife, works well, not hard to do, I clean it about every 3 or 4 cooks.
Sent from my ADR6350 using Tapatalk
Sent from my ADR6350 using Tapatalk
I have a RED grill by Charbroil..........I love it. Great, even cooking and no flare ups. Takes a little more to kep it clean but to me it it well worth the effort. Love the speed that this thing can cook and not burn the meat.
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