Hello Joe, My Cook-Air grill. gets to 1,000 deg.in 5 min. Is fast heating a problelm? Do you make a 12 inch round stone?
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Hi Carol, That will not be a problem from the standpoint of potentially damaging the stone; the stone can take enormous heat. Do note, however, that in heating the stone that fast, that you still want to get the inside of the stone hot and you must also make sure your grill leaves sufficient area around the stone to get the dome hot before you put a pizza on the stone. If you get the stone super hot and the dome is either not hot enough, or by opening the dome, you allow the heat to escape, you have a high risk of burning the crust without getting the toppings done. This is especially true in the super hot range and the most frequent cause of it is due to lack of side clearance around the stone; the stone gets 800-1000 degrees and the dome is only about 200--charcoal crust and barely warm toppings. As with anything, the hotter you go, there might be some trial and error, but the stone definitely will hold up. Thanks for your interest. Joe Hurly Falls Culinary, Inc.
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Try preheating at least at level 2 instead of one so the stone gets hotter...and preheat for longer than you think is needed. The stne needs to be hot all the way through. Sometimes I preheat on 3 and cook on 1...turning back to 3 to brown the top a bit more. It also depends on the thickness of the crust. I think a thin crust is easier to get just right. Hope that helps.
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We let it burn off for a few minutes after cooking. Then using a grill brush it's no big deal. We're not professional grill-users by any means, and it took some time to get used to this style grill. I will see the meat comes out terrific with no burning but nice grill marks.
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The Char Broil infared does not get hot enough (really disappointed) to harm anything underneath. The same goes for my Char Broil gas fired 2 burned grill-----NOT TRUE INFARED !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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I would think if you have the burners turned up it should reach that temp. I have not done this but there is a possibility the steel will sag if you keep doing this. Cast Iron would be best for this application.
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Never tried, but you'd need to keep some room around the outside for air flow. Also, if the stone is heavy, it might be difficult to lift the grill to add fuel.
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Definitely not! Contact the seller immediately and don't use this grill again. Mine hasn't done that.
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i'm sorry mine is set up for a portable propane burner,my opion is the rounded bottom wouldn't do much good,being stainless and a heat resistor,a flame would be best,i bought mine to make egg rolls (deep frying),in the summer,and have yet to use it,used my steel 14in the last time
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I have to agree with Michael...I sent mine back as it was scratched up, looked used and every time I plugged it in the controller smoked (I tried 8-10 times). Was afraid to even give it a whirl, so wouldn't recommend. My suggestion: invest in a 1600 watt portable induction cooktop and use your own clad induction ready cookware. With those you can use them as a slow cooker. It's the solution I finally came up with.I never took the opportunity to measure volume since, as I said, the controller smoked, even after leaving it plugged in for 30+ minutes 8-10 times. It did look to hold 4 qts. to the top, but would advise using only 2-3 qts., just in case it boiled over. I have to agree with Michael...I sent mine back as it was scratched up, looked used and every time I plugged it in the controller smoked (I tried 8-10 times). Was afraid to even give it a whirl, so wouldn't recommend. My suggestion: invest in a 1600 watt portable induction cooktop and use your own clad induction ready cookware. With those you can use them as a slow cooker. It's the solution I finally came up with.I never took the opportunity to measure volume since, as I said, the controller smoked, even after leaving it plugged in for 30+ minutes 8-10 times. It did look to hold... » Read More I have to agree with Michael...I sent mine back as it was scratched up, looked used and every time I plugged it in the controller smoked (I tried 8-10 times). Was afraid to even give it a whirl, so wouldn't recommend. My suggestion: invest in a 1600 watt portable induction cooktop and use your own clad induction ready cookware. With those you can use them as a slow cooker. It's the solution I finally came up with.I never took the opportunity to measure volume since, as I said, the controller smoked, even after leaving it plugged in for 30+ minutes 8-10 times. It did look to hold 4 qts. to the top, but would advise using only 2-3 qts., just in case it boiled over. « Show Less
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I have used up to medium high on electric burner most of the time. I did cook a steay twice and I used high to really grill char. Pan did fine! Cleaned right up.
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I've used nothing but canola oil to get the grill seasoned. Get it screaming hot, cover down, anything on the grate from last use will pretty much be ash & easily scraped with the triangular cleaning tool. Use a small hand whisk brush to get rid of the ash. Another spray with canola oil & get'r hot again. IT WILL SMOKE. Nature of the beast. Spray burgers lightly with canola before placing on the smoking hot grate. I use nothing more than 90/10 mix. Too much fat means more flame up. I'll leave 'em on a couple minutes or less, give 'em a quarter turn, same with other side, then finish up with lowered heat until desired done. I do pretty much the same with steaks, chops, & fish. A light spray with the oil before slapping on the grill, prevents sticking & helps keep any seasonings where they should be, on the meat. For chicken, I've added 4 - 1/4" eye bolts to an old grill that raises the meat an 1-1/2" or so to slow grill the meat. I've found a basket type flat grill at Safeway I place on top of the grate when grilling fish, shrimp, veggies and sliced fruit. Again, I'll lightly spray it and the food before grilling. You're always gonna get some Smoke, but after the initial searing, turning the gas down & watching placement of your meat on the grill should keep the smoking manageable. Doug
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Not difficult at all. My partner has a trick.....when heating up place a piece of tinfoil over the grill and leave on for 10 minutes. Everything wil easily scrape off with a grill brush.
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I would have to agree with the others, about 5 min is good, but if you want to pre heat to 400 I think that will take a bit longer.
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The box our stone came in has minimal directions on the back of the box. Basically, lightly oil and preheat the stone on the grill - when it is hot place your food (veggies, salmon, pizza anything!) on the preheated stone, close grill cover and cook. We love our stone and use it frequently.
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Sorry arol, I have as of yet to use my microhearth grill pan, would also like answers to a few questions myself, like hoe to cook steaks rare, also how to cook pork chops and burgers so if you or anyone else receives the answers to these questions I would appreciate you letting me know, Thanks
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Hi Dana, I grilled twice and it was a lot of smoke too. Even I tuned to minimum gas, it still burned the meat. I am trying also figure out if there is better way to do it. On the same boat. Stephen
1292488
Hi Karen, thank you very much for your question. For a properly operating gas grill, you should not have any issues. Occasionally the heat shield or the burners can slide out of position. Sliding everything back in as it should be will alleviate most issues. If there is damage to a burner we recommend replacing it or avoiding that side. Turning the grill down could be a solution as well. The 7" advisement is mainly aimed towards charcoal grills. You want to knock the pile of properly prepared hot coals down. You don't want flaming coals at all. I hope this helps! Have a great day, Jamie