goeduck
Super Star Member
Range hoods that vent outside are a game changer. I can’t believe how few houses have them.
Down drafts work well but to me they seem to sweep in too much oil that needs to be periodically cleaned out. I prefer hoods above.
Range hoods that vent outside are a game changer. I can’t believe how few houses have them.
I can actually wear steaks on my yoder 640 grill after low heat smoking them for flavor. Man they have ruined steakhouse steaks for me.My ultimate grilling goal is to do one or the other or both when large groups are here:
1. Sous Vide the steak to doneness and sear it on the gas grill
2. Smoke it in a pellet stove.
I had a couple of Holland indirect gas grills. Nice units, no worries of burning anything - but not enough heat to sear. Now you have several gas units to choose from that will sear - Napoleon, Fire Magic, Wilmington. I choose to go the wood or other route. Looked at Big Green Egg, Primo and Kamado Joe vs. Traeger, Green Mountain, Memphis, etc. I found the pellet grills to be the best of both worlds. Slow or fast cook, sear or smoke. I do not expect to ever go back to gas.My question to the posters here is this; I have to buy something because I can't stand to eat a steak or hamburger that has been fried on the stove, should I buy a gas barbeque or a smoker? Is smoked food that much better?
There's some new fangled things they call "range hoods"that will take care of those annoying smoke detectors.Were it not for my range hood,I couldn't fry bacon or make toast.
$$$ i guess.Not to hi-jack discussion from outhouses and range hoods:laughing:,but I have a question. There was a time when most gas grills had lava rock between burners and meat. Why did that change?
Not to hi-jack discussion from outhouses and range hoods:laughing:,but I have a question. There was a time when most gas grills had lava rock between burners and meat. Why did that change?