Broilmaster P4 pick-up, test run....


 
Josh Dekubber said:
Anyone have any thoughts on Broilmaster 304 SS flame tamers VS Ceramic briquettes? Maybe better burner protection?

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I always wanted to try one or a variation of. Although I think part of the "character" of a Broilmaster is the use of lava rock or ceramics rather than steel internals. Once you actually use it to cook or grill something you will notice a distinct difference in flavors. With ceramics or lava rock IMO the flavor takes on a distinct "cooked over charcoal" characteristic. I many times used mine side by side same food against the Genesis I had. Result was always the Broilmaster steak or chicken or what have you always had a different aroma and flavor like I'd lit up a kettle and cooked it. Was not as much with the ceramic tiles but still distinctly there. Very noticeable with ceramic briquettes or lava rock
 
LMichaels said:
I always wanted to try one or a variation of. Although I think part of the "character" of a Broilmaster is the use of lava rock or ceramics rather than steel internals. Once you actually use it to cook or grill something you will notice a distinct difference in flavors. With ceramics or lava rock IMO the flavor takes on a distinct "cooked over charcoal" characteristic. I many times used mine side by side same food against the Genesis I had. Result was always the Broilmaster steak or chicken or what have you always had a different aroma and flavor like I'd lit up a kettle and cooked it. Was not as much with the ceramic tiles but still distinctly there. Very noticeable with ceramic briquettes or lava rock
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So maybe worth the switch from ceramic tile to ceramic briquettes?
 
Josh Dekubber said:
So maybe worth the switch from ceramic tile to ceramic briquettes?
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I think it depends more on the characteristic you would like the grill to take on. I noticed the tiles made the grill behave more like an infrared grill. Whereas briquettes or lava rock made it more like a charcoal cooker
 
First Grill on Broilmaster P4 (Ribeye Steaks)

This grill is fantastic! Heats up fast too. I buried the needle past 700°F in 6 min. Soon after buried the needle so far past 700 that it was about to make it's way up the second time around lol. I'd say easily hits 800°F+. The way the juices drip to the ceramic tiles and flair back up is like a well orchestrated fire dance with the perfect amount of flame sear. Glad I picked this grill up for $100 with a full tank of propane. The vent on the back of the lid is so much bigger than any other grill I've had. I wasn't sure it would hold heat but it definitely does hold heat very well.

So the Ribeye Steaks were a bit smaller than I'm use to grilling and this grill gets hot so I shortened my grill time to 2.5 min. Each side. It was good but could have been a tiny bit less time. I'm a one flip steak griller. Definitely happy with first grill session. Looking forward to more grilling with it! The other stuff on the plate is left over baked potato salad.

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Nice job - Looks like a great cook. That's what is missing (Flames) from a lot of gas grills unless there is a grease fire;-) Kind of why I do charcoal sometimes on grilling, always on smoking. I have some lava rock that I have been meaning to put in my gasser for fun.
 
Joe Anshien said:
Nice job - Looks like a great cook. That's what is missing (Flames) from a lot of gas grills unless there is a grease fire;-) Kind of why I do charcoal sometimes on grilling, always on smoking. I have some lava rock that I have been meaning to put in my gasser for fun.
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Joe I'm thankful for people like you that share your different experiences. This helps me a lot to be able to make an educated decisions on trying new things. So many others here also to teach, learn and grow from.
 
One thing (and you may have read about it) is that grease management is non-existing on BM grills. I never had to empty the grease tray as it either burns up (as you noticed) or the little that gets through just sits on the bottom. A twice a year cleaning did the trick for me. Much different than a standard gasser with flavorizer bars.
 
Joe Anshien said:
One thing (and you may have read about it) is that grease management is non-existing on BM grills. I never had to empty the grease tray as it either burns up (as you noticed) or the little that gets through just sits on the bottom. A twice a year cleaning did the trick for me. Much different than a standard gasser with flavorizer bars.
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Thank you for the tip!
 
Yes, especially true on the lava rock or the ceramic plate grills. For a time I used mine with the ceramic briquettes and it did need the can changed occasionally though not as often as something with flavo bars. I think the briquettes are just smoother, more rounded and slightly less absorbent. Sort of like middle ground between rocks and plates
 
LMichaels said:
Yes, especially true on the lava rock or the ceramic plate grills. For a time I used mine with the ceramic briquettes and it did need the can changed occasionally though not as often as something with flavo bars. I think the briquettes are just smoother, more rounded and slightly less absorbent. Sort of like middle ground between rocks and plates
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Thanks Larry I may try some different things since it's a fairly cheep easy swap.
 
Yeah, in a way it's one of the cool things about the Broilmaster. You can swap out heat deflection bed and totally change the character of the grill. And not need to buy a whole new grill to do so :D
 
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