tenspeed
Executive Chef
I picked up a Cuisinart Griddler for those winter days when it's too cold / windy / snowy to grill outdoors. I have a few questions for you Griddler owners.
How much smoke and spattering can I expect when cooking burgers? I have the option of using it in the workshop in the garage, where the temperature rarely gets much colder than 35 F (and no wind!). There is a smoke detector in the garage, but I can ventilate it rather quickly.
Does it put out enough heat to use it opened, or is it better to close it so it's cooking on both sides whenever possible?
Can you grill a thick bone-in piece of meat (such as a 1" plus thick pork chop), or is a somewhat thinner piece preferable? I'm gathering that bone-in pieces of meat are better cooked with the grill opened.
Are fish steaks (such as swordfish or salmon) better cooked with the grill opened or closed? Fish cooks fairly quickly, and I don't want to overcook it, which I'm guessing can happen rather quickly if both sides are in contact with the Griddler.
Thanks in advance.
How much smoke and spattering can I expect when cooking burgers? I have the option of using it in the workshop in the garage, where the temperature rarely gets much colder than 35 F (and no wind!). There is a smoke detector in the garage, but I can ventilate it rather quickly.
Does it put out enough heat to use it opened, or is it better to close it so it's cooking on both sides whenever possible?
Can you grill a thick bone-in piece of meat (such as a 1" plus thick pork chop), or is a somewhat thinner piece preferable? I'm gathering that bone-in pieces of meat are better cooked with the grill opened.
Are fish steaks (such as swordfish or salmon) better cooked with the grill opened or closed? Fish cooks fairly quickly, and I don't want to overcook it, which I'm guessing can happen rather quickly if both sides are in contact with the Griddler.
Thanks in advance.