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Old 08-02-2013, 09:06 PM   #71
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I've always been easily distracted.
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Old 08-02-2013, 09:37 PM   #72
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She needs a name. I vote for Big Bertha!
I Dream of Genie(sis)

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Old 08-02-2013, 10:23 PM   #73
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I've always been easily distracted.
There, found it:
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Old 08-03-2013, 03:47 AM   #74
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I've always been easily distracted.
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Originally Posted by PrincessFiona60 View Post
There, found it:
Then there's always this (25 second mark):

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Old 08-03-2013, 07:29 AM   #75
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It performed flawlessly for my dinner last night, but there is the usual learning curve.
I used the side burner to steam and sauté my snap peas and the low doesn't go low enough to hold them at warm. I imagine that's a safety feature. If it adjusted too low the wind could blow out the flame. I moved my pot to the warming rack and all was fine.
And there's a lot of space in-between the burners like I mentioned earlier. I used to cook my baked potatoes by laying them in-between two lit burners, but they were still pretty much over the flames from each burner. That was hot enough to color up the skin on the potato. Not so with this grill. The spud needs to be closer to a flame. On the plus side though, these burners burn so my hotter than my last grill that I can use one burner to do the job instead of two. Laying an ear of corn across two burners is out of the question, too, but again, one burner works just fine, I just need to angle the corn differently. This is all without using the searing burner. I could probably use the sear burner in conjunction with a burner next to it and run them on low so it's not too hot for the corn.
The real test will be chicken pieces like wings or thighs. The two outside burners might be too far apart for indirect cooking like I am used to. Two of the regular burners would work, but not for many pieces unless they were all in one line front to back. I might end up using that sear burner for much more than just searing.
So like anything, there's a period of learning to adapt.
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Old 08-03-2013, 07:43 AM   #76
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She needs a name. I vote for Big Bertha!
I vote for Marilyn, some like it hot!
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Old 08-03-2013, 08:10 AM   #77
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I vote for Marilyn, some like it hot!
Good one AB. The reason I chose Big Bertha was because there was a cannon that was enormous and could do some serious damage. It was called Big Bertha by the Allies. When I saw the picture of it, that was the first thing that came to mind. That grill could do some serious damage to a lot of food in the future. Good Damage!
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Old 08-03-2013, 12:25 PM   #78
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Then there's always this (25 second mark):
I like saying "squirrel!" when someone's shift report is taking too long...
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Old 08-05-2013, 12:43 PM   #79
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The real test will be chicken pieces like wings or thighs. The two outside burners might be too far apart for indirect cooking like I am used to. Two of the regular burners would work, but not for many pieces unless they were all in one line front to back. I might end up using that sear burner for much more than just searing.
So like anything, there's a period of learning to adapt.
Pac, when doing indirect cooking, I usually light one or both of the regular burners on the left (depending on the temperature needed) and put the food I'm cooking on the right-side grate. When cooking something like chicken and pork, I'll start it over the flame to get a sear and grill marks and then move it to the indirect side to finish cooking the inside. Just a suggestion.

It does make some nice grill marks...

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Old 08-05-2013, 03:59 PM   #80
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Oh no, that will never work. I'm bi-symmetric. There's no way I could have only half my grill lit. I don't even like the thought of using the second and fourth burners
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