Is there that much difference using the sear station vs. not using it. Both using direct heat on high with the lid closed ?
1932833
The heat of the sear station is much more intense. I only use it for thick cuts of beef or chops, and never more than a minute or minute and a half per side. I finish the meat over a much lower burner flame on either far side.
1932834
I have NEVER experienced such a beautiful caramelization of meat anywhere (including some top mid-west steakhouses) than I can easily produce on my Summit sear burner. Once the sear burner is up to temp, I go about a minute each side plus another 2 minutes at a regular high heat main burner for consistently perfect med med/rare regular cut rib-eyes. Simply amazing and worth the upgrade. I would guess it is well more than the 100 degrees that others have reported but have never measured it. Maybe I will work out a way to accurately measure and add another post.
1932835
The sear station raises the temperature about 200 degrees sealing in the juices. I cook 2 minutes on each side and move off of the high temperature for 5 minutes on a side for medium rare delicious steak in 14 minutes. A much better flavor than without the sear station
1932836
Yes it is about 100 degrees hotter. The sear burner is between burner 2 and 3. All burners run front to back. So when all are on you have 3 burners on high only 2 inches apart putting out concentrated heat quickly searing the food. Negative you don't want to leave on long or you'll empty your propane tank. Posit e is it's sears steaks in 1-2 minutes/side.
1111804
Very. I find I have to cook low and slow. Without a not stick coating it heats up so quickly food will burn. So low and slow is the way to go.
2110146
You can place it wherever you want, as the griddle will heat-up evenly regardless. If I'm just using the griddle only, I'll put it over the sear station so I can heat it up faster. But if I'm needing the sear station for something that I need to sear prior to going on the griddle, I'll use it on the other side and just have to give it a little extra time to get up to temperature. I use it over the sear station more than not though. Hope that helps.
1819202
This is more lkike an oven or a deep fryer (without the oil). The heat is intense and diffused because the burner is shielded- much faster cooking and searing. The smoker (I had one years ago) is cylinder that, depending on the configuration and heat, either slow smokes, roasts or works like a BBQ. The infared is totally different technique. I both smoke and use this...it's just a matter of preference.
1902307
I got the non stick, have owned two of this type and I'm very satisfied with them. I think the stone top looks nicer but: I doubt it ever gets hot enough just with the heat of the raclette, so you'd need to preheat it in the oven or the stove, and also it is much heavier, if transporting the unit is at all a consideration for you.
1232677
See Jessica Stacey's answer ... this is pretty much as I do. I do take out the small water pan and use a meat loaf pan on top of the little pan's hole. Lower vents wide open, sweep ashes away regularly, use 8- 10 small clamps around the lid to stop smoke leaks. ( get these clamps at any office supply place.) The lower you are on water the hotter it will get. Use a remote temperature probe at the cooking grate to monitor how hot your food is cooking. The dome or lid temp gauge will be 20 to 40 degrees hotter than the cooking grid. Remember ... wide open lower vents.
1504660
you could brown meats with it without the lid, but it primarily cooks foods really fast. there are videos on youtube that might enlighten you.
297436
I have never been burnt using the lid, though I must say I've never used it over boiling water. I have used it in many other cooking scenerios, with various levels of steam and have always felt truly safe. I am very pleased with this purchase.
213763
There were settings, Lo-Hi. If you set it to Lo it boiled more slowly than if you set it higher. I don't know what that translated out to in terms of degrees.
428605
Janet, with pressure steam you leave the pressure stopper open and with pressure. Cooker the stopper is closed and pressure builds rapidly. Also in pressure cook mode the food is immersed in liquid, not necessarily so with pressure steam. Pressure cook is full pressure, pressure steam is less pressure. Hope this helps! We love ours and use it to make wonderful meals.
2059600
I put a glass counter saver for hot pans under mine before using. it radiates lots of heat from the top and heats up the kitchen more than i like. because of the close placement of the skewers you can only do a maximum of 3 when you do kebobs. Meat does not sear and drippings can get close to hot coils. all in all, not a real "grill" more like a pan fryer.
888434
The Sear Station works really well for me. I will sear fillets for 1 min then rotate it 45 degs for 1 min then do the same on the other side then tun. The sear burner off and continue cooking with indirect heat of 400-500 degs for 2-3 min, turn it over and grill indirectly for another 2-3 min. This will give me a medium done 2" thick fillet.
1956903
No - this is not the unit that has the "sear function". That is GRP4800R - it has a sear setting that goes to 500 degrees for steaks and burgers.
1217963
Absolutely! I am a devoted cook. It's the only thing I do really well. I thought gas was the only thing I would ever want/enjoy but the speed and safety of this cooktop has really sold me. As I mentioned in a previous entry, you will not have carry-over heat with this unit. Cool down is immediate but the only thing I have had to adjust for is boiled eggs.
2179963
Yes! The "sear" setting allows you to pause the rotation and sear the food. I use that function all the time- I love it!
1231577
It is a good idea to get a more evenly cooked egg, the cover traps the heat and steam to cook the top half while the bottom is also being cooked. It could be done without a lid but you will not get as good of results and will not be as evenly cooked and as quickly as if done with the lid in place.
636145
My wife actually does all our grilling, so I asked her your question and she thinks that even the lowest setting would be above your target temperature range. I will add that we have never attempted to keep the temp that low, so our response is just her opinion and based on the fact that the burner operation is continuous. The advantage of the 2200 over the 1200 is that it does have the built-in temp gauge, so perhaps a low burner setting and partially opening the lid would accomplish the temperature control you are looking for. Hope this is of some help.