I consider myself a pretty good patio chef.
I love char-broil food.
Even veggies taste better simply cooked on a grill as opposed to boiling and butter.
I Have a fool proof method to cooking red meat on a grill too!

Anyway, I thought I would share my experience with you.
I purchased on line a second grill to replace my current one when I went to move it yesterday to get out of the rain and it pulled apart in my hands  

It was about 5 years old, and I left it out uncovered.
It's a Char-Broil Patio Bristol, gas.
It has what they call infrared cooking, and it gets really hot but even heat displacement on the grill, which is key to consistent results.

It is only one burner, and kettle shaped, and the best grill by far that I have used.
Friends went and bought their own after eating the results off mine, and they live theirs too!

It's not big enough to cook a feast, but how often do you do that?

At about 125 bucks delivered to your house, I feel it's a good deal.
Fast and hot, is key to getting awesome flat grilling results that give you charring but doesn't dry out your food, leaving the juices and flavor intact!

Gary_in_NJ wrote on 12/01/16 at 10:31:14:


What.....
Sorry, I am having a hard time understanding what you are saying through your jurzee dielect  

And a FYI, here in SC, BBQ is food cooked by smoke. Everything else is just grilling.

Kris01 wrote on 12/01/16 at 19:31:36:


Yep.  BBQ is low heat, usually indirect heat, and usually a lot of time.  Grilling is high heat on direct heat.  Perfectly acceptable pet peeve.

I'm old school.  I have a charcoal kettle grill and do my ribs, pork shoulders, pork butts, chickens, burgers etc on charcoal and hardwood.  I love to cook a big piece of steel head fish over Mesquite but generally use Apple and Hickory for the other stuff I BBQ and/or grill.  Steel head has become our favorite meal and I just turned my Dad on to it.  He's a fisherman for his whole life and can't believe he's missed out on steel head!

I'll throw my comments in...


BBQ is a sauce. Grilling is high, direct heat. A grill is the device that you use for this. The low and slow cooking is smoking. It can be done on a grill but a dedicated smoker that allows more space between the heat source and meat is preferred.

I've always been a snob with grilling and won't budge in my charcoal ways. Gas is for the lazy.  

barbecue definition

Look!
Out in the back yard!
It's a noun!
It's a verb!
It's an event!
It's , it's, it's
Time to EAT!

FINALLY!! Throwing anothuh shrimp on th Bahbee
doesn't sound idiotic. I've been wondering for decades why they didn't fall through the grill.

So
Pitch another prawn on the griddle?