Lava Grate
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Lava Grate
where to put lava rocks and smoker box inside a gasgrill??
I had never use a gasgrill before, i just bought a char-broil 4 burner, model :463268007 using natural gas hook up to the house. It seems like highest temp i can get is only 250 with all 4 burner set on high for 15 min. but it doesn't seems to sear the steak within 1 min. i also notice it seems like the area toward the back is hotter while the area closer to the front near the lip is not so hot. I also would like to know what is the right temp to sear the steak and what's the right temp to cook the steak after searing them. i also bought a smoker box and some hickory chip, and a bag of ceramic, but i am not very sure how to use these stuff, where to put them?is it below the burner or between the burner and grill grate? I ask the sales man from lowes and he doesn't know how either.
there are 4 triangle metal plate under the grilling grate to prevent the grease dropping on the fire, is that means my model cannot use lava rock? Any advise will be greatly appreciated.
Hello! It sounds like you have four questions all wrapped up into one. I will address each separately:
1.First and most importantly, you express concern about the temperature of your grill. 250 degrees on high after warming up is not an adequate temperature. Assuming your grill is new and in good working order without clogged burners or other problems, I suspect the problem may be that you do not have a sufficient regulator for using natural gas. Natural gas requires a higher rate of flow than liquid propane (LP). This grill normally uses LP so if you are using the regulator that came with the grill you are not getting enough flow of natural gas to reach sufficient heat. You can buy adaptors with the appropriate connectors and regulators for natural gas to convert the grill. I recommend consulting Char-Broil or your local grill specialty store for the correct equipment. I suspect this should solve this problem.
2.Steak should be seared over a very high heat. The goal is to create a nice seared, caramelized surface on the meat quickly. If the grill surface is less than 400-500 degrees it will not sear quickly. How long you cook the steak after searing depends on the level of doneness you prefer. For rare or medium rare, you really don’t need to continue cooking it long after each side is well seared. For more doneness, after searing over high heat you can move the steak to lower indirect heat (with the lid covered ideally) to continue the internal cooking process. This should be brief for medium-rare or medium and longer if you prefer it well cooked throughout.
3.The triangular metal bars over your burners are referred to as “flavorizer bars” by Weber but in fact they do not add any flavor. The lava rocks do not add flavor really either. The purpose of lava rocks or ceramic briquettes is to absorb, hold and emit heat so that the temperature on your grill surface is more even and consistent. Many grills are built with racks to hold these rocks or ceramic briquettes but it sounds like yours does not. You can still use the rocks if there is room to place them on the metal bars above your burners and under your cooking grate and they will stay there. If there is not room or if they will be touching the grill surface I would recommend going without them.
4.Finally, you asked about the smoker box and smoking woods such as hickory chips. The correct place to put the filled smoker box is between the burner and grill grate. Most people recommend soaking the wood chips in water for about 30 minutes prior to putting in the box and in your grill. This helps prevent them from burning quickly so they give off smoke slowly and for a longer period. However, you do not have to soak them if you don’t want to. Also note that most woods, especially if they are soaked, take 10 to 20 minutes to start smoking maximally once you place them on the heat. Therefore, add the smoking box early before you start cooking your food. Also, while cooking, keep the grill lid closed as much as possible to retain the aromatic smoke so that it permeates your food more completely.
I hope all this helps! Good luck with your new grill and happy grilling!