90% of the time I will only be cooking 1-2 steaks. This will be the first barbecue I’ve owned so very new to the whole thing. It will be a bit of a hassle to return but is it worth keeping seeing as only like 25% of the grilling space will be used most of the time?
by zacjac99
9 Comments
Learn the art of indirect cooking
2 burners? So you can use only one at a time for smaller cooks and use indirect heat cooking as well. Only add on 30 extra seconds of cleaning. Id keep it.
Is that ever a problem? Usually you always want more room to either cook more for a crowd (burgers, chicken wings, etc.), or like others have noted, indirect.
I would only downsize if you plan on taking it places. Otherwise, that’s a great at home grill. A couple burgers and some asparagus or corn will fill it out nicely.
What about if you want to make kabobs or some other kind of grilled veggies? Maybe think about opening up to cooking things other than steak. Grilling is also great for meal prep, I often make a bunch of chicken at once to have salads for the week, etc.
Keep it. I’ve got one as well and it’s a great grill. You will appreciate the size eventually. Did you get the stand as well?
Indirect options, add some veggies for sides, toast some buns. You will welcome the space down the road.
Is too big a problem?
I kind of want one now. One burner is 18,00 BTU and can take it to over 700 degrees. and a second 4,000 BTU burner for going low and slow. Looks like a keeper to me. I have a built in gas grill and a charcoal weber kettle. I hate the gas, and basically only cook on the small top rack because flare ups are so bad. I kind of inherited it. It’s technically at my moms house and I’m taking care of her. Dad passed about 5 years back. It’s a “grand turbo” by Barbeques Galore. Holy crap I just looked it up, that’s a $4,000 grill and it completely sucks compared to my weber charcoal grill. I only do shish-kebab and sausages on that grill. And only on the top rack and usually requiring getting it hot, and then turning everything to low, or going indirect after heat up, otherwise, I end up with black and burnt food.
Edit. Do they make a similar built in for natural gas? NVM, I’ll google that.
Holy cow, it’s worse. He got the rotisserie unit and all the bells and whistles. It’s corroding somewhat inside, the cook sucks usually, and he never used any of those add-ons. Not his fault, as he took ill, but still, what a thing to buy and hardly use. I would happily swap it for a Holland grill for slow cooking or a built in version of what you just got.