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Old 06-05-2008, 03:13 PM   #11
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There 3K, so dont get too excited. However IMO, its worth every penny even if I will be paying on it for several months.
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Old 06-05-2008, 03:31 PM   #12
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Am I missing something or is this just an expensive gas fired griddle?
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Old 06-05-2008, 04:46 PM   #13
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Originally Posted by Andy M. View Post
Am I missing something or is this just an expensive gas fired griddle?
It is similar but with some important differences.

Griddles have their heating elements in a linier fashion so there are a lot of uneven temperatures throughout the plate, the EVO has two Circular burners in a concentric setting for more even heat distribution and better dual zone heat control right to the edge. In addition, the cook top is slightly domed and is made of very thick nickel plated carbon steel so it is very efficient and has better grease runoff. You use the same technique as cooking on a griddle with the possible addition of using the risers and domes though.

Anyway if the proper techniques are used with the riser grates and domes you can do may things at the same time and you can achieve a much better sear then a conventional grated grill that only contacts a portion of the meat surface. It is very easy to achieve the Mallard effect with this type of cook top. Also two to four cooks can work on this at a time which is why they probably use them so much for large groups in the professional industry. I’ve read claims that one EVO 30” cart with one chef can feed 150 people. I did a cookout for 15 people recently and it was the easiest time I have ever had with a moderate group and nearly everyone wanted to be around it while the food was being cooked, I’ve never had many people wanting to stand around my side firebox smoker grill for a cookout.

The best part in my experience so far is the versatility and the taste, Fajitas and Phili cheese-steak sandwiches are so easy and taste better then I have ever had on this thing and it is very east to control and handle the food. I did a seared Ahi tuna steak that was awesome on this thing first try. Pizza is a snap and perfectly cooked with a crispy bottom by putting it in the middle and leaving the center burner on Low and the outer burner on Medium with the big top on. For a smoky flavor just toss some wood chips right on the top next to the food you want to smoke and cover it with a dome, that way the rest of the veggies and bread don’t get the same intense smoky flavor.
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Old 06-05-2008, 04:51 PM   #14
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What about stuff that isn't flat like a chicken or ribs.
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Old 06-05-2008, 04:53 PM   #15
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All I can say is that I want one..... but it is soooo dang hot outside, I can't see myself hovering over this thing at the moment. Dude, I just realized you are in Fort Worth... I'm commin over!
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Old 06-05-2008, 05:04 PM   #16
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This thing will get to 750°
Hot enough outside as it is...I don't think I want to stand over a 750 degree griddle. Enjoy your new toy.
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Old 06-05-2008, 05:24 PM   #17
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What about stuff that isn't flat like a chicken or ribs.


Ribs can cook quite well on a rib rack, but at the prices of LP gas I’m not sure I would want to do anything that takes more then about an hour and a half. As for a whole chicken, you could still do it on a beer can stand but I would use my Weber Kettle to be perfectly honest as lump charcoal is pretty cheep and I prefer to use “Charsear” rub from World Market on the chicken and nearly burn the skin with the bird on the same rack as the coals then move it up to the top and indirect cook it for the rest of the duration. As I said in the opening post, this is not a replacement for a charcoal slow cooker but it will allow you to cook things you would probably never think of trying on a traditional grated grill. To me the perfect outdoor kitchen would include one EVO, an extra large Green Egg and a two burner stove top with a huge wet-bar and refrigerator/ice maker.

And maybe one of those outdoor blender attachments for mango margaritas.

Then there would be nothing you couldnt cook perfectly.
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Old 06-07-2008, 12:13 PM   #18
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That is awesome!!!!

I was just thinking yesterday that I wanted something similar to cook mogolian BBQ.


Looks like I have something else to save my pennies for, looks exactly what I want!
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Old 06-09-2008, 01:54 PM   #19
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Ribeye, Yellowfin Tuna, Potatoes, Mushrooms. Bread and Broccoli steaming under the dome all at the same time.
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Old 06-09-2008, 10:49 PM   #20
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Here is a good view of the burners.

Pretty simple configuration. Strange that no one made a circular burner flat top before.
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