IceMan-- my radiant gas grill...

[Oldman]

I figure others here might want to see my grill so I'm posting image instead of E-mail them to you. bTW this thing weights in around 285 pounds.

Ribs cross cut twice on the grill.


Flames do a nice job on the char


As the juices get to the iron below the grates it smokes.


Finished ribs. Sauced in the front.


The only thing I hate about your sauce is cleaning those dang grates.

[Gizmo]

How is the heat control?  On one of infrared sets I have had the opportunity to experince, it had 2 heat settings:  Scorching and Off.  Great for quick sear like on steaks or other quick on quick off dishes.  Could not get any low temps for low(er) and slow(er) for ribs, chicken etc., not that you need it with the BS around.

[manxman]

Wow that looks good...... the grill and the food!  :) So looking forward to getting my hands on some of Iceman's Sop'n Sauce!!

[Habanero Smoker]

Wish I had one of those.

Did you have the butcher cut the ribs for you?

[tsquared]

Welcome back, Olds!
T2

[LilSmoker]

Wow! just looking at the pics is making my belly rumble

[iceman]

Good greif Raye, How many people do you feed at a time with that thing? That is a must have for sure!!! ;D ;)

[Wildcat]

Welcome back Olds.  Iceman's sauce IS terrific.  I have never tasted better.

Rick

[icerat4]

hey wild ill give ya a tracking number for the mavrick on monday.Should be there sometime in the afternoon monday. ;D enjoy .

[Oldman]

How is the heat control?

This is a gas grill and if you like the flames can be turned down.

Did you have the butcher cut the ribs for you?

Yes I had them cross cut the ribs. I then copped them up in between the bones.

Good grief Raye, How many people do you feed at a time with that thing? That is a must have for sure!!!

Just three. I do extra as I like to have the sauced ones sit for a day and then snack on them.

Welcome back, Olds!....Welcome back Olds.

I'm not really back. This was something I was going to share with the group before I decided it was time for me to limit myself here supporting the forums. Besides there are enough smart smokers here to answer question. I had just not had a chance to take the pixs for posting. After I did I decided to post them. 

If you look back at the first picture on the left hand side at the bottom you will see ash from the day before's grillin' of chicken. What this gives me is the best of two worlds. The Char you expect from a radiant grill and wood flavoring. What I do is to remove the two middle grates. Slide over the two from the left and heat them using the middle burner. When they are really hot (takes about 30 minutes due to their size) then I add wood chips to the iron above the left burner. Turn it on and slide back the two grates from the middle. Turn off middle burner.

In this picture I took today before I cleaned up the grill you can see just how big the grates are--as I said this thing weights in about 285 pounds. That is due to all of the iron in it. Also you can see iron below the grates that still has ash on them from Thursday's grillin'.



What this puppy does with quality steak is unreal.  Also pork steaks (cross cut Boston Butt) are out of sight. Not even to mention hamburgers with the right amount of fat content.

When I got this unit the two grates on the right hand side had never been used. I paid $650.00 for it used. This Castle new is $2,980.00 MSRP. There are a lot of grills out there new in the $750-900 range.  However, they do not have the metal or the BTUs--this unit is 90,000 BTU. It is 36". It pays to shop used restaurant equipment supply houses.   If you go radiant you got to have a lot of iron, or you just wasted your monies.

hey wild ill give ya a tracking number for the mavrick on monday.Should be there sometime in the afternoon monday.  enjoy

Wrong thread Rat. LOL!

[MRH]

Wow that looks like quite a grill! And those ribs look delicious ;D Those jars with the sauce are neat with the handle on them, they would work good for a cold on the next time!

Mark