Steak Grilling question

[greatrandini]

500 degrees is plenty hot. My grill never gets that hot. In summer time it gets hotter then in winter. You should have a shut off valve on your direct piping. I have to open up the gas with the burners off for 30 seconds or so. Then I can turn the burners on high and ignite them. If I don't it don't get hot. After you get a little grease build up you will get flames.. Sometimes too much flame. I sear each side about 2 minutes and then turn down the heat and cook to order. I kinda like medium to well........

 

[Billy_S]

IMHO, the correct answer has already been given. In order to PROPERLY sear a steak, the temperature must be at least 700 degrees.

 

[anthonyk]

I checked the flames, and none of them are blue, they're all orange.
Is that really a problem???
Is it possible the the folks at Lowes, just didn't assemble or set something correctly?
I'm going to go check the manual (when all else fails), and see if there's anything about that.
Again, thanks for all the tips,
If all else fails, I can go buy some bic lighters

anthony

 

[randy41]

the flames in mine are mostly blue...it sounds like the air mixing in with the gas is not in the correct proportion. (i dont know if there too much or too little). at the place where the gas line connects to the burners is where the air mixes in (venturi tube) and it may be adjustable. check to see that the venturi tube is properly connected. Charbroil also has a website with some info including troubleshooting.

 

[texbaylea]

I have a Vermont Castings grill and am pleased with it. I went out to grill our Sunday evening's steak last night and after 20 minutes preheat it was only about 300*. Flame was very low, it was cool (50's) so it should not have a gas pressure problem. Then I remembered this discussion. I got caught by the OPD!

The last time I used the grill it was raw outside, temp in the low 40's, humidity about 90% and wind at 10-15: when I finished cooking I simply turned off the tank valve and failed to turn off the burner valves. Last night I had opened the tank valve too fast and the high flow tripped the OPD. When I recalled this discussion I shut it all down then opened the tank valve slowly and then opened the burner valves one by one. Got a normal flame, NOW we can cook.

Thanks TBN!!

Vernon

 

[Bird]

I don't have a commercial, or stainless steel, model; just a Charbroil Big Easy, 3 burner grill. It came without a thermometer and I added one that registers up to a maximum of 700 degrees. I don't think I've ever heated it to more than 500 degrees, but sure haven't had any complaints about the steaks I've done on it. And I, too, preheat the grill, sear both sides, then cook on a lower heat with the lid closed.

And I haven't been tripped up by the OPD valve yet; undoubtedly only because my brothers in the RV service business warned me about it a long time ago. I always turn off the burners before I turn off the bottle valve, then I open the bottle valve slowly before turning on a burner.

But today, instead of steaks, it's gonna be pork chops lightly sprinkled with red pepper.

 

[greatrandini]

IMHO, the correct answer has already been given. In order to PROPERLY sear a steak, the temperature must be at least 700 degrees.

Where do u get this information? Who wrote the rules on what is proper?

I seldom order steak at restaurant because I prefer my own. Maybe the temperature of my grilling surface is 700 degrees but the gauge on the front is always less then 500 degrees.

I acknowledge what u say but I do not know if I agree with what is "correct".
I do not have formal education in grilling so I can offer no more then my opinion........and maybe a steak!

 

[texbaylea]

Bird

I am usually more careful in shutting down but all I wanted to do that time was to get into a warm house with a still hot steak. I will take the time to shut down properly from now on, I swear!

Vernon

 

[KEROSENEDRVR]

Traeger Traeger Traeger....I just bought one and will never ever use anything else. This uses pellets, various wood species, and has a thermostat to set cooking temp...no gas and no electric heat after the pellets are lit....This think is amazing, simply amazing..... I'm parking the propane bbq in the garage for good.
Traeger Wood Pellet barbecue grill

 

[Billy_S]

Where do u get this information? Who wrote the rules on what is proper?

I seldom order steak at restaurant because I prefer my own. Maybe the temperature of my grilling surface is 700 degrees but the gauge on the front is always less then 500 degrees.

I acknowledge what u say but I do not know if I agree with what is "correct".
I do not have formal education in grilling so I can offer no more then my opinion........and maybe a steak!

That's a fair question and don't worry, absolutely no offense.

Frankly, I don't know if that is right or not but I hang out on a barbeque group on Usenet. What they say there is that the grilling surface must be 700 degrees or more to properly sear a steak. Furthermore, again they say on the newsgroup, most gas grills with less than 3 burners will not be able to produce that kind of temp.

 

[bigdeer2000]

my holland grill cooks with indirect heat and i love it. top must be down for it to work. they say if your looking your not cooking.i know most grilling experts will not like this type of grill but i wouldn't think of going back to open flame type. had a ducane grill (much more expensive than a holland)gave it away after buying and using my holland. 1 inch rib eye's i cook for 20 min. then turn over and cook for 10 min. med rare. on roasts or turkeys etc.i put a remote meat thermometer in and wait until proper temp is reached.i know this type won't be for everyone but it is great if you don't want to spend all your time at the grill. or you are like me and easily distracted. it is hard to burn a steak on this type of grill

 

[mwechtal]

, it was cool (50's)
Vernon

Cool in the 50's? That's swimming weather around here. ;-)

 

[greatrandini]

That's a fair question and don't worry, absolutely no offense.

Frankly, I don't know if that is right or not but I hang out on a barbeque group on Usenet. What they say there is that the grilling surface must be 700 degrees or more to properly sear a steak. Furthermore, again they say on the newsgroup, most gas grills with less than 3 burners will not be able to produce that kind of temp.

Thanks, I don't know how hot the grilling surface is but the wife and I are large enough to prove how good the steaks r....ha. I should have went to chefs school......My grill does have 3 burners.... burgers are great also.....chicken breast yum... I don't really see any difference from the old cheapo grills I use to use except this one last longer.......I have some friends (yes I have friends) who do competitive barbaque but that is another game. See Ya Billy!

 

[texbaylea]

mwechtal

Yeah, I know but remember we are more used to facing high temps than cold here in south Texas and can handle them more easily.

Vernon

 

[Billy_S]

I am on my second Holland grill. I lost the first one in my divorce, along with my butt. I highly recommend the Holland, although it takes some getting used to if you are used to cooking on a conventional gas grill.

 

[dwenham]

What works for me, with a good gas grill is: 10-15 minutes warmup, all burners full throttle, steak cut 1 1/2" (thicker than standard grocery cut) oiled steak placed on grill, shut lid (the manual that came with your propane grill will tell you to cook with lid down, I know of no propane grill that will stay hot enough to cook steak properly with the lid up) after 2 minutes, turn steak 90* , close lid, cook 2 minutes more, repeat on other side. Perfect rare steak with charred exterior every time.
By the way, if your gas grill has an orange flame, either you have the wrong orofice or something is keeping the correct airflow from reaching the burner.
To perfect steaks for all! Dave

 

[Dennisfly]

I had the same problem and it was two regulators. I had a regulator at the main house tank and then one at the BBQ designed to be used with a 5 gallon tank. I removed the regulator at the BBQ and now it works fine.