Keep going

Seriously, make sure you have enough propane and peg it. I would peg the sear one as well and put the steaks over the sear burner.

You make stock from those shells. Tons of flavor in them.

Grill is at 300.

it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600

On the egg though.

 

Grill is at 300.

it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600

 

Temp gauge is on top no need to open.

You make stock from those shells. Tons of flavor in them.

So the grilled shells have more flavor?

Grill is at 300.

it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600

Temp gauge is on top no need to open.

I want proof that you pegged the thermometer

Grill is at 300.

it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600

Temp gauge is on top no need to open.

that isn't the way to tell the temp reread what I typed

You make stock from those shells. Tons of flavor in them.

So the grilled shells have more flavor?

and moisture they suck in comparison without

Mofo is still at 300...seems like the flames are not big at all coming from the orifice's 

How's it going mike?

Forgot to say, all I do is salt and pepper with Steaks. Pepper as soon as possible and salt about 20 min before it hits the grill. Both sides, and only kosher.

Don't be afraid to "under cook" the meat. If it has a good sear the internal temp is likely fine.

How's it going mike?

Forgot to say, all I do is salt and pepper with Steaks. Pepper as soon as possible and salt about 20 min before it hits the grill. Both sides, and only kosher.

Don't be afraid to "under cook" the meat. If it has a good sear the internal temp is likely fine.

Still at 300 bro. not put the steaks on yet.

Fuck I don't have no kosher salt! just regular,sea salt or celery salt.

Fuck I don't have no kosher salt! just regular,sea salt or celery salt.

Sea salt is next best

Just an fyi. You can't cook without kosher salt. Single most important ingredient

It takes my gas grill about an hour to hit >725

It takes my gas grill about an hour to hit >725

Egg or gas?

The Viking Komodo can be at 1300F in an hour

So gas. I run natural gas though which being at low pressure has less energy potential. 140000btu grill that I normally fire at 100000 or more

Just an fyi. You can't cook without kosher salt. Single most important ingredient

To late now. 

Mine is 54" which slows it down a lot.

Just an fyi. You can't cook without kosher salt. Single most important ingredient

I do it every day.

Also has ceramic briquettes which imo are 100% necessary in a gas grill stainless grates slow it too

Just an fyi. You can't cook without kosher salt. Single most important ingredient

I do it every day.

then the single biggest thing you can do to improve your cooking is to start

SO MUCH easier to season. Any cooking school day one will say the same.