Hy all,
not so long and I have my first question. I recently compared grilling 1 inch T- Bones on a Q320 and a Kettle. Steaks grilled on Q were not as good as on the Kettle. Of course I do understand that using real steakhouse lump charcoal on a Kettle will win over gas but the main difference was the searing part. I did the searing on a fully heated Q with a lid down and on a Kettle it was with the lid off.
The end result was a perfect T - Bone steak from a Kettle and a litttle mushy one from the Q even if the sear alone was good. Both were done in between medium rare and medium(135 - 145°F).
Now the question here is....can the searing part of the cooking on the Q be done with the raised lid?? Did anybody measure the real grate temperature of a fully blazing Q? For just every other piece of meat the Q is the best gas grill on the world in my oppinion but for steaks searing with the lid down it's just giving me the wrong result. The heat starts to cook the steak from the top side while searing the bottom wich it should not in my opinion. All together it's done in lets say 2 min + 2 min + 3 min on both grills but significantly better taste and texture on a Kettle.
If there is room for improvement on the Q I'd like some guidance from you masters of the grill(s).
Thanks and best regards.
Peter H.
not so long and I have my first question. I recently compared grilling 1 inch T- Bones on a Q320 and a Kettle. Steaks grilled on Q were not as good as on the Kettle. Of course I do understand that using real steakhouse lump charcoal on a Kettle will win over gas but the main difference was the searing part. I did the searing on a fully heated Q with a lid down and on a Kettle it was with the lid off.
The end result was a perfect T - Bone steak from a Kettle and a litttle mushy one from the Q even if the sear alone was good. Both were done in between medium rare and medium(135 - 145°F).
Now the question here is....can the searing part of the cooking on the Q be done with the raised lid?? Did anybody measure the real grate temperature of a fully blazing Q? For just every other piece of meat the Q is the best gas grill on the world in my oppinion but for steaks searing with the lid down it's just giving me the wrong result. The heat starts to cook the steak from the top side while searing the bottom wich it should not in my opinion. All together it's done in lets say 2 min + 2 min + 3 min on both grills but significantly better taste and texture on a Kettle.
If there is room for improvement on the Q I'd like some guidance from you masters of the grill(s).
Thanks and best regards.
Peter H.