All About Grilling

[Mikes@Micro]

Be careful. Once your grill gets used you can have one heck of a grease fire and destroy your grill.

I singed my face as a 10 year old (but that was leaving fires on while closing tank valve instead of closing valve then lighting new fire to burn out excess)

[yesitsme]

I singed my face as a 10 year old (but that was leaving fires on while closing tank valve instead of closing valve then lighting new fire to burn out excess)

ouch

[Mikes@Micro]

No I wasn't
I had all 3 burners on the highest for about 10 minutes (I didn't set a timer) I went to check the temp on the hood it was 600

You scared me... thought you were referring to internal temp of food

[Mikes@Micro]

ouch

At least I learned my lesson young... it was a bit painful but no damage BH

[ushdadude]

I singed my face as a 10 year old (but that was leaving fires on while closing tank valve instead of closing valve then lighting new fire to burn out excess)

Glad you're doing better
Why do you need to burn out excess? Why not just let it out?

[Mordyk]

I grill around 4 times a week and never use thermometers - Learn your grill like @Mikes@Micro said and you'll be fine.

+1

[Yo ssi]

Don't play with the food on the grill. Flip it once (or twice if need be), that's all.

It depends how thick your meat is, for 1 inch and thicker flipping every minute is ideal, for thinner meats, leave it on one side for 80% of the time, and 20% on the 2nd side.

[Mordyk]

It depends how thick your meat is, for 1 inch and thicker flipping every minute is ideal, for thinner meats, leave it on one side for 80% of the time, and 20% on the 2nd side.

even 1.5 inch steaks i flip once. first side 65% and second side more on top of a flame just to finish it up. trick is to cover and let it rest so it finishes the cooking process.

with most meat you must let it rest for 8-10 minutes.

[Yo ssi]

even 1.5 inch steaks i flip once. first side 65% and second side more on top of a flame just to finish it up. trick is to cover and let it rest so it finishes the cooking process.

with most meat you must let it rest for 8-10 minutes.

https://amazingribs.com/more-technique-and-science/more-cooking-science/myths-we-want-grill-marks-and-you-should-not-flip

[yesitsme]

https://weber.mizecx.com/retrieve/s3/knowledge/WEBER_LG/41056401/41056401.pdf

page 6 and 7

[Mikes@Micro]

Glad you're doing better
Why do you need to burn out excess? Why not just let it out?

IRC the manual said to burn it so you wont have a drop of gas in the tubes which could be fire hazard

[Yo ssi]

https://weber.mizecx.com/retrieve/s3/knowledge/WEBER_LG/41056401/41056401.pdf

page 6 and 7

Your bringing proof from a owners manual? Wow!

[yesitsme]

Your bringing proof from a owners manual? Wow!

is there anything wrong with that?

hey its a Weber, the think before they write

[rs242]

I got a weber spirit ii e-310

I can’t get my spirit e 310 over 500

[Abebee]

It depends how thick your meat is, for 1 inch and thicker flipping every minute is ideal, for thinner meats, leave it on one side for 80% of the time, and 20% on the 2nd side.

You flip a 1 inch steak every minute? Why would you do that to the jucies? Flip it once no matter the thickness.

[CountValentine]

Flip once or more than once. The great debate of all-time. 
Try both and see which you prefer.

[moko]

Flip once or more than once. The great debate of all-time. 
Try both and see which you prefer.

This is called healthy dialogue.

the other threads are just a bunch of useless bickering. 

[ushdadude]

IRC the manual said to burn it so you wont have a drop of gas in the tubes which could be fire hazard

my question is why not just open the valve and let it escape into environment instead of lighting another fire

[ushdadude]

the other threads are just a bunch of useless bickering. 

This is much more important and has much wider ramifications

[moko]

This is much more important and has much wider ramifications

+100