On Wed, 24 May 2017 09:13:19 -0700, Oren wrote:

On Wed, 24 May 2017 11:31:40 -0400, wrote:

On Wed, 24 May 2017 09:28:50 -0400, Ed Pawlowski wrote:


He's right, you can age meat a bit and you can get a good steak in a
pan. I still like the grill at 900 degrees to sear though. Wimpy
grills don't cut it.

I got tired of fooling around with wimpy grills. I put an adjustable
regulator on mine so I can go all the way down to "smoker" heat or
crank it up to Ruth's Chris.
http://gfretwell.com/ftp/Grill%20regulator.jpg

Will it get to 1500º F (grin)


I can make the grates glow red. (not on purpose)
Normal grills run 11 inches of water. This regulator will go up to 20
PSI. In real life the range between 4 in/h2o and 16 in/h2o is plenty
to do anything from slow cooked chicken to a seared steak.