We’ve had steaks cooked on a Vision that a friend has and on a BGE at a sales show and I still think our Weber does better steaks. Almost all the professionals prefer a regular charcoal grill because once the steaks are seared, they can be moved away from the heat – and continue to cook over an indirect heat and with all the kamado grills, except the Promo, that cannot be done. We like our steaks thick and it’s real hard to sear them and not cook them over indirect heat and get a real good medium/rare piece. Our Weber will get to 650 degrees long enough to sear steaks and then we move them away from the flame. And, briquettes are a whole lot less expensive than lump charcoal. I’m sure we’ll try the steaks on the kamado but my guess is we’ll continue to use the Weber for steaks and pork chops.
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