Charbroil TEC Grill Smokes A LOT
Grilled on June 4th, 2007 in GrillsI had a small barbecue this weekend, showcasing the TEC grill to my friends and giving it a little more than a few steaks to contend with. On the menu? Some homemade burgers and some hot dogs. Well, I put the eight burgers on the TEC side of the grill and it was ridiculously smoky. I should’ve taken a picture but it was pouring rain at times so I didn’t really think about the photo-op but it was so heavy at one point I actually had some trouble breathing. When I lifted the shed, I waited the obligatory few seconds for the smoke to dissipate but it just wouldn’t. The drippings from the burgers, they were the 80/20 variety with some soy sauce, garlic powder, and some onions (among other things), would hit the TEC plate, sizzle, and smoke up… non-stop.
Perhaps super juicy or oily foods are best left for the conventional sides?
Whoa. I’m in. Does this TEC thingy produce the exact flavor of smoky wood? When cooked directly? Cause if this out of patent technology can reproduce a hotwood fire, I’m IN. Otherwise? Not interested. I eat food for flavor, not technology.
Rev. Biggles
ps - May the Meat Gods have mercy on your soul.
Well, you need to throw in some wood chips, otherwise it just replicates the infrared heat of charcoal. It’s definitely even cooking (there’s a grate above the ceramic plate) but it won’t add any flavor unless you add it yourself.
THE CHAR BROIL TEC GRILL IS FANTASTIC. IT IS SUPPOSED TO SMOKE WHEN OTHER GAS GRILLS WOULD FLARE-UP. I HAVE COOKED ON THE FOUR BURNER (TWO TEC BURNERS) ALMOST EVERY DAY FOR THE LAST SIX WEEKS. THIS GRILL DOES IT ALL AND THE MEAT HAS REAL “CHAR” FLAVOR. YOUR DO NOT HAVE TO THROW ANY WOOD CHIPS ON IT. I ALSO HAVE A HISTORY WITH THEIR CUST SERVICE DEPT==WARRANTY. AND ALSO WITH LOWE’S. ALL EQUALLY GREAT.
Hey,
That “char” flavor you’re talking about is meat/fat burning. It has nothing to do with what wood chips or real wood grilling/smoking contributes to the game.
While I’m giddy over the fact you get to cook over a gas range all day, I can’t think of one reason to eat anything produced from such a thing.
I’ve cooked over a wood fire, smoked with a wood fire, cooked over a gas fire, smoked with a gas fire and … you lose (tec or not). The only thing that comes remotely close is hot & cold smoking with an electric or gas fire. At least with those you can add the smoking chips and do just fine. It’s an art form, not a sling fest.
I wish you the best of luck.
Rev. Dr. Biggles
You don’t slow cook or smoke burgers, but, strictly speaking you shouldn’t cook them on the IR side of the TEC either. Its for searing really, I just can’t see searing a burger??
I love real BBG and/or grilling lovers, its hard to stand a snob, say I’m cooking a tender and lightly flavored fish? The last thing I want is all my food to taste like any of ten different shades of something dunked in “Banquet smoke flavoring”