I had an old piece of crap gas grill for 10 years - the kind with flames/heat that flowed up through lava rock. I was pretty darn proficient with it and quite satisfied with all my beef, pork and chicken cooks. But it wore out and I replaced with a Weber Q200. After two cooks I can tell it is going to take awhile to get used to it. It seems like the cooking effect comes from contact with the heated grate - true? If so it seems I have to better manage the heat applied to grate and not direct heat applied via the flame.
Also - so far both my burgers and fish stuck to the porcelan coated cast iron grate. I know I need a better porcelan sheet for my next fish cook but it was disappointing to see the burgers stick. Kinda caused on burger to break apart when I flipped it. Is this what I have to look forward to?!?!?
Also - so far both my burgers and fish stuck to the porcelan coated cast iron grate. I know I need a better porcelan sheet for my next fish cook but it was disappointing to see the burgers stick. Kinda caused on burger to break apart when I flipped it. Is this what I have to look forward to?!?!?