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Old 03-05-2015, 10:57 AM   #171
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Restaurants use 1700 degree ovens to sear meat. Is there a BBQ that can accomplish that?
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Old 03-05-2015, 11:16 AM   #172
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Any searing I have done, or seen done, is either on a hot grill, or in a hot pan. A friend who has a cheap BBQ, quickly sears his steaks in a hot fry pan, before grilling. They turn out great.
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Old 03-05-2015, 11:26 AM   #173
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Any searing I have done, or seen done, is either on a hot grill, or in a hot pan. A friend who has a cheap BBQ, quickly sears his steaks in a hot fry pan, before grilling. They turn out great.
Thats what I thought Jim. No need for the big numbered BTUs if a fry pan is available. The most important consideration, I think, is to pre-heat the BBQ to it's max then turn down to desired temp.
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Old 03-05-2015, 11:48 AM   #174
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Searing does require a higher amount of heat or btu's so to speak, which some stoves/grills are incapable of achieving. Normally anything in excess of 10,000 btus should be able to sear a piece of meat. Just my .02$ worth.
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Old 03-05-2015, 12:27 PM   #175
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My Weber wasn't getting hot enough. I cleaned the thing thoroughly, with special attention to the burner tube without much improvement. Took it all apart a second time and we'll see this season. The unit worked when I got it.
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Old 03-05-2015, 12:46 PM   #176
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How long did you pre-heat your Weber for gbaglo? Did you use 1 pound can of fuel or a 5 pounder or ...?
It could be the fault of your fuel source.
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Old 03-05-2015, 12:55 PM   #177
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Preheat about 15 minutes or so.
I've got a new 10 lb. tank.
At one time I had a gauge installed inline. My buddy had the same and both of us felt that it interfered with gas flow so we removed them.
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Old 03-05-2015, 01:03 PM   #178
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Those gas gauges do interfere with gas flow. Sometimes they just shut the flow off completely. I just use mine for gauging contents.
The reason I asked about the propane tank size was because I had a 1 pound tanks give a low pressure once (didn't get hot enough). I swapped it for another tank and the pressure returned to normal.
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Old 03-05-2015, 01:07 PM   #179
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Quote:
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How long did you pre-heat your Weber for gbaglo? Did you use 1 pound can of fuel or a 5 pounder or ...?
I cannot speak for Glenn, but depending on what I am doing, 10 minutes on high preheat on the Baby Weber (Q100) generally gets it hot enough to do anything I want. Ten minutes gets the griddle hot enough to make pancakes or fry eggs. And even if not restaurant quality seared, any steaks I have grilled are fine as far as I am concerned. We have baked cornbread and brownies by preheating for 10 minutes and then baking for the package specified time. Mine is converted to low pressure, so I have fueled it from the QD fitting on the various campers I have owned. But I also have a 5 lb cylinder (easy to carry but way more fuel than the 1 lb throwaways) and a regulator with a QD fitting on it and a 6-foot QD hose so that I can use the grill off site if I so desire. And I don't mean to be condescending, but for anyone who doesn't understand propane all grills operate on low pressure as the propane pressure coming out of the container has to be reduced (by a regulator) somewhere, whether it is just in front of and incorporated into the grill's control or at the propane tanks on the camper a few feet away from the low pressure QD fitting.
We do all of our cooking outside unless it is raining. That is what frozen entrees and the nuke are for. I used to carry a camp stove but all I was using it for was to heat water to wash dishes. So I eliminated the camp stove and use the outside shower for dish washing. I for one would be lost without the grill.
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Old 03-05-2015, 01:28 PM   #180
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I for one would be lost without the grill.
No, you'd still know where you were -- but you'd be hungry!
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