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Equipment

While many people invest into over-the-top grills that are more about appearance than function, or pay a lot of money for a name-brand, I think it is more important to identify key features and to find a grill that offers those. Sturdy construction with heavy metal parts, especially the cooking grates, should be the foundation. Tube and/or infrared burners, multi-level cooking surfaces, side burner, rotisserie, lights, griddle…….are just a few of the common options available for BBQ enthusiasts to choose from.

For the past decade, I have grilled mostly on a Jenn Air Outdoor Gas Kitchen Grill Oven. It has the key features I was looking for.

The Jenn Air has:

  • 5 Main tube burners x 10 BTU’s: 50,000 BTU’s
  • Ceramic infrared intense searing burner: 15,000 BTU’s
  • Ceramic infrared rear rotisserie burner: 13,000 BTU’s
  • 2 Deluxe under griddle side burners: 20,000 BTU’s

Sear Burner
It heats a ceramic plate to a very high temperature. The superheated ceramic element emits infrared radiation, which rapidly sears and browns the food at 500 degrees Fahrenheit. When done searing, transfer to your grill to finish cooking.

Depending on what is grilled, each side needs to be seared anywhere between 1 to 4 minutes. Don’t move them for 2-3 minutes. If you want diagonal hatch marks, rotate your steak 45 degrees after 2 minutes.

Use tongs only, when moving meat. Do not poke or fork a steak, as it will loose juice and dry out the meat.

Infrared Burner
In a conventional gas grill, the flame heats the grates directly. An infrared grill has an infrared element between the grates and the flame. The gas heats the infrared element, which then radiates intense heat to the food.

I find the infrared rear burner to be a great feature, as it produces very even heat, which makes for a consistently well seared surface. It avoids flare-ups and prevents the food from burning. Infrared rear burners also make a major difference, when using a rotisserie. An infrared rotisserie burner does not require extensive pre-heating, but is energy efficient as well, cooking more food in a shorter amount of time, using less fuel.

Griddle
The griddle is great for weekend bacon, eggs and hash browns, vegetables, and even fruit. Griddling gives vegetables a caramelized flavor similar to grilling but without the smokiness. Asparagus, corn, onions, eggplant, peppers and mushrooms cook well on a griddle.

Fresh fruit can be griddled as well, as long as they are fairly firm. Peaches, melons, pineapple, pears, and bananas will hold their shape well on a hot griddle. Banana and chocolate-filled crêpes also turn out great on the griddle.

Charcoal Grill
I also have a decade-old Brinkmann Professional Single Zone Charcoal Grill that I use a couple times throughout the year, when I want the traditional, typical flavor that comes from coals and have the time to properly preheat.

I bought it at Home Depot for under $ 200 in 2010. It features porcelain-coated cast-iron cooking grates, and a warming rack that is porcelain-coated as well, 2 side tables, one with a utility drawer, has 570 square inches of main cooking surface and 200 inches on the warming rack.

I love the grill for its large cooking space and a cranking adjustable charcoal grate. This allows me to better control the heat. Vents on each side of the lower grill body allow for the incoming air to be regulated.

Unfortunately Brinkman grills are no longer available for purchase, as the company filed for Chapter 11 under the US Bankruptcy Court in 2015.

Smoker
For several years I have experimented with smoking meats, particularly baby back ribs. I have tried charcoal smokers, gas smokers and finally settled on an electric-style smoker with a side-loader for the wood chips. Many of them are now putting out smoked flavor that rivals more traditional smoking methods. Its convenient, flavorful and perhaps the biggest advantage is that you don’t need to disturb the smoke chamber, as the reloading of the wood chips is conveniently done on the side, without opening the front door.

I am very pleased with my Masterbuilt Smart Digital Electric Smoker with integrated Bluetooth technology. It features over 720 sq. inch of cooking space with four chrome-coated smoking racks, an 800 watt heating element for even, consistent smoking up to 275 Degree and you can control the smoker with your cell phone, or I-pad. Super easy and super convenient.