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[BackAlleyBBQCrew]

I have the spread, just because it's my hobby.  I have four pellet grills (traegers, sawtooth, Louisiana),  I have my gasser (doesn't get much use but for hard searing things on occasion.  I do love my Weber kettles that I have a couple sizes in because the smell of charcoal and burning wood is something I have to have on summer afternoons, plus its fun to play.  I just added to the fleet a 37 Blackstone griddle which has been great for my carne asada, potatoes and onions, breakfast and reheating.  My wife only complains when shes gone a week or so without some good food. 

[rwalters]

I have the spread, just because it's my hobby.  I have four pellet grills (traegers, sawtooth, Louisiana),  I have my gasser (doesn't get much use but for hard searing things on occasion.  I do love my Weber kettles that I have a couple sizes in because the smell of charcoal and burning wood is something I have to have on summer afternoons, plus its fun to play.  I just added to the fleet a 37 Blackstone griddle which has been great for my carne asada, potatoes and onions, breakfast and reheating.  My wife only complains when shes gone a week or so without some good food. 

Nice lineup!

[Lantern]

I really like to cook.....period.

And it all depends on what I feel like doing, what flavor I'm interested in, what the weather is and whether or not I feel like putting in the work for the projects that are"most fun".

My favorite way to cook is with a burn barrel, shovel, hickory wood and the blocks/materials to make a quick NC style hog(or chicken) cooker. But, that ain't so fun all the time and having a couple extra helping hands is tougher to come by without some sort of payment. LOL!

Sooooo, outside cooking is probably 50% blackstone(near daily use) and a good even mix of everything else except the mentioned burned coals cook pit. That's about once every month and a half.

[glitchy]

Have you tried Grillgrates?  It may be a cheap alternative to semi-searing on your pellet grill.

Thanks for suggesting Bar-B-Lew, I really appreciate that everyone here tries to help with 'grate' ideas.

I actually have full coverage on my Weber Spirit and a set I use for my Traeger. I've made decent steaks on the Traeger with them a couple times. I just didn't feel they were quite as good as charcoal cooked and still took a surprisingly long time to cook. Maybe if my grill got just a touch hotter, I don't know. I tend to think there's just something about steaks and some direct flame exposure that takes them up a notch.

[rwalters]

I really like to cook.....period.

And it all depends on what I feel like doing, what flavor I'm interested in, what the weather is and whether or not I feel like putting in the work for the projects that are"most fun".

My favorite way to cook is with a burn barrel, shovel, hickory wood and the blocks/materials to make a quick NC style hog(or chicken) cooker. But, that ain't so fun all the time and having a couple extra helping hands is tougher to come by without some sort of payment. LOL!

Sooooo, outside cooking is probably 50% blackstone(near daily use) and a good even mix of everything else except the mentioned burned coals cook pit. That's about once every month and a half.

Yes, the Blackstone is a keeper!  I've had mine for maybe 2.5 years, and can't imagine being without a nice big outdoor griddle now.  Not sure how I survived pre-Blackstone

[Canadian John]

 Memphis Pro for most everything includes very hi temp pizza cooks. Best ribs and chicken..Limited direct flame cook area= kamado.

 Weber Genesis w/ side burner. Season cast iron and limited side burner use.

 Kamadoes- Large and small big Green Eggs. Best baked potatoes, Pork chops, steaks burgers etc - direct hi temp. Pizza as well ~ 700º. Pork shoulders sometimes..Use several species of our local hardwood chunks, Yellow birch being my favourite.

 Now down to these 4 cookers. Not too bad for two old folks.

[hokiepop]

I cook steaks on my infrared gas grill-everything else gets cooked on a pellet grill.   The infrared gas grill heats up super quick and gets to around 700 quickly-great for steaks.  I keep meaning to try cooking steaks on the Memphis but haven't done so yet.

[rwalters]

I cook steaks on my infrared gas grill-everything else gets cooked on a pellet grill.   The infrared gas grill heats up super quick and gets to around 700 quickly-great for steaks.  I keep meaning to try cooking steaks on the Memphis but haven't done so yet.

What infrared grill do you cook on, how old is it, and how has it held up?  Do you happen to have a pic of a steak that you have cooked on your IR grill?  Curious to see how well it sears.

[pdf256]

I do majority on pellet, but I do almost all of my steaks either on charcoal or sous vide finished on gasser - though the best steaks I've ever done were sous vide then seared on charcoal. I've only done that once since it just seems wasteful to burn a bunch of coals for a couple min sear. That time was prime strips for Christmas dinner, so I splurged.

Other than that, pretty much never use charcoal and only use gas when I think I'm in a really big hurry and cooking something quick and simple.

I'd really like a pellet grill that sears well so I could get down to just a pellet grill and one charcoal and be happy. I just haven't found that pellet grill in what I'm willing to spend yet.

Wonder if the Camp Chef Woodwind w/ sear station would meet your need?

I have one and it works great!

[hokiepop]

I cook steaks on my infrared gas grill-everything else gets cooked on a pellet grill.   The infrared gas grill heats up super quick and gets to around 700 quickly-great for steaks.  I keep meaning to try cooking steaks on the Memphis but haven't done so yet.
[/quote]What infrared grill do you cook on, how old is it, and how has it held up?  Do you happen to have a pic of a steak that you have cooked on your IR grill?  Curious to see how well it sears.

I have a Saber grill and I bought it last summer.   It sears great (no picture) with no grease started flames whatsoever.  In fact, I have yet to find any grease in the drip/grease tray below the burners.  The grill just gets so hot that the grease vaporizes.  For high heat searing its terrific.   It does not do well for low temperature cooking-in fact I can't get it below 450 unless I turn one burner off and cook indirectly. 

[rwalters]

I cook steaks on my infrared gas grill-everything else gets cooked on a pellet grill.   The infrared gas grill heats up super quick and gets to around 700 quickly-great for steaks.  I keep meaning to try cooking steaks on the Memphis but haven't done so yet.

What infrared grill do you cook on, how old is it, and how has it held up?  Do you happen to have a pic of a steak that you have cooked on your IR grill?  Curious to see how well it sears.

I have a Saber grill and I bought it last summer.   It sears great (no picture) with no grease started flames whatsoever.  In fact, I have yet to find any grease in the drip/grease tray below the burners.  The grill just gets so hot that the grease vaporizes.  For high heat searing its terrific.   It does not do well for low temperature cooking-in fact I can't get it below 450 unless I turn one burner off and cook indirectly.
[/quote] Was wondering if you had a Saber... I have eyed that grill several times over the years.  Looks to be a very solid grill.

[Bar-B-Lew]

I need to get a job like gtsum2 and rwalters.  They have all the nice toys.

[rwalters]

I need to get a job like gtsum2 and rwalters.  They have all the nice toys.

Woah woah woah buddy... pretty sure you have enough cookers to circle my lil arsenal 3 or 4 times

[Bar-B-Lew]

I need to get a job like gtsum2 and rwalters.  They have all the nice toys.

Woah woah woah buddy... pretty sure you have enough cookers to circle my lil arsenal 3 or 4 times

haha

[Bentley]

I cook with hardwood!