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Thread: Gas grilling: Top open or closed

  1. #1
    [email protected] Guest

    Default Gas grilling: Top open or closed

    Although I've been grilling for years on a gas grill, I've often wondered if I
    should be doing it with the top up or down. I seem to get decent results either
    way, but with the top down, is the food baking more than grilling? Just
    wondered. Thanks.

  2. #2
    sf Guest

    Default Re: Gas grilling: Top open or closed

    On Tue, 06 Sep 2011 00:46:50 -0400, [email protected] wrote:

    > Although I've been grilling for years on a gas grill, I've often wondered if I
    > should be doing it with the top up or down. I seem to get decent results either
    > way, but with the top down, is the food baking more than grilling? Just
    > wondered. Thanks.


    It all depends on how dark you want the outside. Leave the top up if
    you want a deep California tan, close the lid if you don't.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  3. #3
    Kent Guest

    Default Re: Gas grilling: Top open or closed


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Tue, 06 Sep 2011 00:46:50 -0400, [email protected] wrote:
    >
    >> Although I've been grilling for years on a gas grill, I've often wondered
    >> if I
    >> should be doing it with the top up or down. I seem to get decent results
    >> either
    >> way, but with the top down, is the food baking more than grilling? Just
    >> wondered. Thanks.

    >
    > It all depends on how dark you want the outside. Leave the top up if
    > you want a deep California tan, close the lid if you don't.
    >
    > --

    If you leave the top down to get a "dark outside", or char, you somewhat
    bake the steak. The temp. is too high on top. It's too much like an oven.
    That results in too much gray ring, with a bit of "red rare" in the center.

    If you gas grill with the lid up, there's is not enough heat to properly
    char either side. Propane just isn't hot enough.

    The only choice is to sear in the kitchen, use a grill with an infrared very
    hot heating element, or to grill with an open grill with charcoal,
    carefully.

    This has been discussed quite a lot on alt.food.barbecue. There may be some
    screeching from some on that NG. Look at the old threads, however. There is
    some good advice there.

    Kent





  4. #4
    Ed Pawlowski Guest

    Default Re: Gas grilling: Top open or closed


    <[email protected]> wrote in message
    news:[email protected]..
    > Although I've been grilling for years on a gas grill, I've often wondered
    > if I
    > should be doing it with the top up or down. I seem to get decent results
    > either
    > way, but with the top down, is the food baking more than grilling? Just
    > wondered. Thanks.


    I use the ten minute rule. If it is a quick cook, leave the lid up. If it
    is a longer cooking item, put the lid down. Weber recommends lid down for
    just about everything. Lid down is more efficient as it keeps all the
    heat in that you paid for.


  5. #5
    Dimitri Guest

    Default Re: Gas grilling: Top open or closed


    <[email protected]> wrote in message
    news:[email protected]..
    > Although I've been grilling for years on a gas grill, I've often wondered
    > if I
    > should be doing it with the top up or down. I seem to get decent results
    > either
    > way, but with the top down, is the food baking more than grilling? Just
    > wondered. Thanks.


    IMHO

    How much heat do you want to escape?
    What are you grilling?
    Opening the grill top encourages flames.
    Closing he grill top encourages smoke.

    Dimitri


  6. #6
    Lou Decruss Guest

    Default Re: Gas grilling: Top open or closed

    On Tue, 6 Sep 2011 02:01:41 -0700, "Kent" <[email protected]>
    wrote:

    >
    >"sf" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On Tue, 06 Sep 2011 00:46:50 -0400, [email protected] wrote:
    >>
    >>> Although I've been grilling for years on a gas grill, I've often wondered
    >>> if I
    >>> should be doing it with the top up or down. I seem to get decent results
    >>> either
    >>> way, but with the top down, is the food baking more than grilling? Just
    >>> wondered. Thanks.

    >>
    >> It all depends on how dark you want the outside. Leave the top up if
    >> you want a deep California tan, close the lid if you don't.
    >>
    >> --

    >If you leave the top down to get a "dark outside", or char, you somewhat
    >bake the steak. The temp. is too high on top. It's too much like an oven.
    >That results in too much gray ring, with a bit of "red rare" in the center.
    >
    >If you gas grill with the lid up, there's is not enough heat to properly
    >char either side. Propane just isn't hot enough.
    >
    >The only choice is to sear in the kitchen, use a grill with an infrared very
    >hot heating element, or to grill with an open grill with charcoal,
    >carefully.
    >
    >This has been discussed quite a lot on alt.food.barbecue. There may be some
    >screeching from some on that NG. Look at the old threads, however. There is
    >some good advice there.
    >
    >Kent


    Shut up kent.

  7. #7
    Lou Decruss Guest

    Default Re: Gas grilling: Top open or closed

    On Tue, 6 Sep 2011 08:11:39 -0500, Sqwertz <[email protected]>
    wrote:

    >On Tue, 6 Sep 2011 02:01:41 -0700, Kent wrote:
    >
    >> This has been discussed quite a lot on alt.food.barbecue.

    >
    >No, it hasn't been "discussed". You just won't shut up about it.
    >You're the only one "discussing" it with yourself.
    >
    >Everybody else can sear a steak just fine except for you, Kent.


    The guy's a piece of work.

    Lou

  8. #8
    sf Guest

    Default Re: Gas grilling: Top open or closed

    On Tue, 6 Sep 2011 06:10:36 -0400, "Ed Pawlowski" <[email protected]>
    wrote:

    >
    > <[email protected]> wrote in message
    > news:2b9b67d516g2h1m22eq[email protected]..
    > > Although I've been grilling for years on a gas grill, I've often wondered
    > > if I
    > > should be doing it with the top up or down. I seem to get decent results
    > > either
    > > way, but with the top down, is the food baking more than grilling? Just
    > > wondered. Thanks.

    >
    > I use the ten minute rule. If it is a quick cook, leave the lid up. If it
    > is a longer cooking item, put the lid down. Weber recommends lid down for
    > just about everything. Lid down is more efficient as it keeps all the
    > heat in that you paid for.


    Key words: "just about". Lid down is good for cooking meat all the
    way through, not for charring rare meat.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  9. #9
    A Moose in Love Guest

    Default Re: Gas grilling: Top open or closed

    On Sep 6, 12:46*am, rfd...@optonline.net wrote:
    > Although I've been grilling for years on a gas grill, I've often wonderedif I
    > should be doing it with the top up or down. I seem to get decent results either
    > way, but with the top down, is the food baking more than grilling? Just
    > wondered. Thanks.


    Whenever I have cooked meats that were of a tender cut, I always left
    the grill open. Having said that, I closed the grill, when warming it
    up to get it hot enough to accept the meat. Now, in hindsight, I'd
    like to try and grill with the lid down. The heat is hotter, and
    there is more smoke. Also, my uncle always cooked over his gas grill
    with the lid down, including rib eyes...They were pretty good. The
    following applies only somewhat...I have done new york strip loins, T-
    bones, inside in a frying pan...this way...I got the pan hot as a
    mother, a bit of cooking oil, in goes the steak, and on goes a tight
    fitting lid. I originally did this in order to keep splatter out of
    the pan to a minimum. I find though that the steak doesn't really
    steam as I was taught. It gets a bit of moisture, but I find the end
    results to be very good.

  10. #10
    Brooklyn1 Guest

    Default Re: Gas grilling: Top open or closed

    On Tue, 6 Sep 2011 13:53:44 -0700 (PDT), A Moose in Love
    <[email protected]> wrote:

    >On Sep 6, 12:46*am, rfd...@optonline.net wrote:
    >> Although I've been grilling for years on a gas grill, I've often wondered if I
    >> should be doing it with the top up or down. I seem to get decent results either
    >> way, but with the top down, is the food baking more than grilling? Just
    >> wondered. Thanks.

    >
    >Whenever I have cooked meats that were of a tender cut, I always left
    >the grill open. Having said that, I closed the grill, when warming it
    >up to get it hot enough to accept the meat. Now, in hindsight, I'd
    >like to try and grill with the lid down. The heat is hotter, and
    >there is more smoke. Also, my uncle always cooked over his gas grill
    >with the lid down, including rib eyes...They were pretty good. The
    >following applies only somewhat...I have done new york strip loins, T-
    >bones, inside in a frying pan...this way...I got the pan hot as a
    >mother.


    What means this "hot as a mother"?

  11. #11
    Kent Guest

    Default Re: Gas grilling: Top open or closed


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Tue, 6 Sep 2011 06:10:36 -0400, "Ed Pawlowski" <[email protected]>
    > wrote:
    >
    >>
    >> <[email protected]> wrote in message
    >> news:[email protected]..
    >> > Although I've been grilling for years on a gas grill, I've often
    >> > wondered
    >> > if I
    >> > should be doing it with the top up or down. I seem to get decent
    >> > results
    >> > either
    >> > way, but with the top down, is the food baking more than grilling? Just
    >> > wondered. Thanks.

    >>
    >> I use the ten minute rule. If it is a quick cook, leave the lid up. If
    >> it
    >> is a longer cooking item, put the lid down. Weber recommends lid down
    >> for
    >> just about everything. Lid down is more efficient as it keeps all the
    >> heat in that you paid for.

    >
    > Key words: "just about". Lid down is good for cooking meat all the
    > way through, not for charring rare meat.
    >
    >

    Right on!





  12. #12
    isw Guest

    Default Re: Gas grilling: Top open or closed

    In article <[email protected]>,
    "Ed Pawlowski" <[email protected]> wrote:

    > <[email protected]> wrote in message
    > news:[email protected]..
    > > Although I've been grilling for years on a gas grill, I've often wondered
    > > if I
    > > should be doing it with the top up or down. I seem to get decent results
    > > either
    > > way, but with the top down, is the food baking more than grilling? Just
    > > wondered. Thanks.

    >
    > I use the ten minute rule. If it is a quick cook, leave the lid up. If it
    > is a longer cooking item, put the lid down. Weber recommends lid down for
    > just about everything. Lid down is more efficient as it keeps all the
    > heat in that you paid for.



    I'm not so sure that economy of heat is the most important factor in
    grilling ...

    Isaac

  13. #13
    A Moose in Love Guest

    Default Re: Gas grilling: Top open or closed

    On Sep 6, 8:49*pm, Brooklyn1 <Gravesend1> wrote:
    > On Tue, 6 Sep 2011 13:53:44 -0700 (PDT), A Moose in Love
    >
    >
    >
    > <parkstreetboo...@gmail.com> wrote:
    > >On Sep 6, 12:46 am, rfd...@optonline.net wrote:
    > >> Although I've been grilling for years on a gas grill, I've often wondered if I
    > >> should be doing it with the top up or down. I seem to get decent results either
    > >> way, but with the top down, is the food baking more than grilling? Just
    > >> wondered. Thanks.

    >
    > >Whenever I have cooked meats that were of a tender cut, I always left
    > >the grill open. *Having said that, I closed the grill, when warming it
    > >up to get it hot enough to accept the meat. *Now, in hindsight, I'd
    > >like to try and grill with the lid down. *The heat is hotter, and
    > >there is more smoke. *Also, my uncle always cooked over his gas grill
    > >with the lid down, including rib eyes...They were pretty good. *The
    > >following applies only somewhat...I have done new york strip loins, T-
    > >bones, inside in a frying pan...this way...I got the pan hot as a
    > >mother.

    >
    > What means this "hot as a mother"? *


    It means really hot. 'As a mother' is just a slang term that can be
    applied elsewhere as well. For example: 'Yesterday was cold as a
    mother.' I think that you can say this: 'as a mother' = really.
    'Yesterday was really cold.'

  14. #14
    Nancy Young Guest

    Default Re: Gas grilling: Top open or closed

    On 9/7/2011 4:49 AM, A Moose in Love wrote:
    > On Sep 6, 8:49 pm, Brooklyn1<Gravesend1> wrote:
    >> On Tue, 6 Sep 2011 13:53:44 -0700 (PDT), A Moose in Love


    >>> following applies only somewhat...I have done new york strip loins, T-
    >>> bones, inside in a frying pan...this way...I got the pan hot as a
    >>> mother.

    >>
    >> What means this "hot as a mother"?

    >
    > It means really hot. 'As a mother' is just a slang term that can be
    > applied elsewhere as well. For example: 'Yesterday was cold as a
    > mother.' I think that you can say this: 'as a mother' = really.
    > 'Yesterday was really cold.'


    Heh. Something like that.

    nancy


  15. #15
    Christopher M. Guest

    Default Re: Gas grilling: Top open or closed

    <[email protected]> wrote in message
    news:[email protected]..
    > Although I've been grilling for years on a gas grill, I've often wondered
    > if I
    > should be doing it with the top up or down. I seem to get decent results
    > either
    > way, but with the top down, is the food baking more than grilling? Just
    > wondered. Thanks.


    I keep the grill closed, but I watch the temperature closely. You have to
    really work the knobs.

    small burgers: 450F, 5 minutes on each side
    big burgers or regular steaks: 425F, 6 minutes on each side
    big steaks: 400F, 7 minutes on each side


    W. Pooh (AKA Winnie P.)



  16. #16
    Kent Guest

    Default Re: Gas grilling: Top open or closed


    "Christopher M." <[email protected]> wrote in message
    news:j48auk$2kq$[email protected]..
    > <[email protected]> wrote in message
    > news:[email protected]..
    >> Although I've been grilling for years on a gas grill, I've often wondered
    >> if I
    >> should be doing it with the top up or down. I seem to get decent results
    >> either
    >> way, but with the top down, is the food baking more than grilling? Just
    >> wondered. Thanks.

    >
    > I keep the grill closed, but I watch the temperature closely. You have to
    > really work the knobs.
    >
    > small burgers: 450F, 5 minutes on each side
    > big burgers or regular steaks: 425F, 6 minutes on each side
    > big steaks: 400F, 7 minutes on each side
    >
    >
    > W. Pooh (AKA Winnie P.)
    >

    With your big steak regimen, you're baking, not grilling.

    Kent



  17. #17
    Christopher M. Guest

    Default Re: Gas grilling: Top open or closed


    "Kent" <[email protected]> wrote in message
    news:j4b4hh$5n4$[email protected]..
    >
    > "Christopher M." <[email protected]> wrote in message
    > news:j48auk$2kq$[email protected]..
    >> <[email protected]> wrote in message
    >> news:[email protected]..
    >>> Although I've been grilling for years on a gas grill, I've often
    >>> wondered if I
    >>> should be doing it with the top up or down. I seem to get decent results
    >>> either
    >>> way, but with the top down, is the food baking more than grilling? Just
    >>> wondered. Thanks.

    >>
    >> I keep the grill closed, but I watch the temperature closely. You have to
    >> really work the knobs.
    >>
    >> small burgers: 450F, 5 minutes on each side
    >> big burgers or regular steaks: 425F, 6 minutes on each side
    >> big steaks: 400F, 7 minutes on each side
    >>
    >>
    >> W. Pooh (AKA Winnie P.)
    >>

    > With your big steak regimen, you're baking, not grilling.
    >
    > Kent


    I think it's more like roasting than baking.


    W. Pooh (AKA Winnie P.)



  18. #18
    Kent Guest

    Default Re: Gas grilling: Top open or closed


    "Christopher M." <[email protected]> wrote in message
    news:j4dg9g$2pg$[email protected]..
    >
    > "Kent" <[email protected]> wrote in message
    > news:j4b4hh$5n4$[email protected]..
    >>
    >> "Christopher M." <[email protected]> wrote in message
    >> news:j48auk$2kq$[email protected]..
    >>> <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> Although I've been grilling for years on a gas grill, I've often
    >>>> wondered if I
    >>>> should be doing it with the top up or down. I seem to get decent
    >>>> results either
    >>>> way, but with the top down, is the food baking more than grilling? Just
    >>>> wondered. Thanks.
    >>>
    >>> I keep the grill closed, but I watch the temperature closely. You have
    >>> to really work the knobs.
    >>>
    >>> small burgers: 450F, 5 minutes on each side
    >>> big burgers or regular steaks: 425F, 6 minutes on each side
    >>> big steaks: 400F, 7 minutes on each side
    >>>
    >>>
    >>> W. Pooh (AKA Winnie P.)
    >>>

    >> With your big steak regimen, you're baking, not grilling.
    >>
    >> Kent

    >
    > I think it's more like roasting than baking.
    > W. Pooh (AKA Winnie P.)
    >

    I'd buy that. I was wondering whether to use the term "roast" or "bake".

    Cheers, Kent




  19. #19
    Chemo the Clown Guest

    Default Re: Gas grilling: Top open or closed

    On Sep 7, 10:50*am, "Christopher M." <nospam_flibb...@floo.com> wrote:
    > <rfd...@optonline.net> wrote in message
    >
    > news:[email protected]..
    >
    > > Although I've been grilling for years on a gas grill, I've often wondered
    > > if I
    > > should be doing it with the top up or down. I seem to get decent results
    > > either
    > > way, but with the top down, is the food baking more than grilling? Just
    > > wondered. Thanks.

    >
    > I keep the grill closed, but I watch the temperature closely. You have to
    > really work the knobs.


    Hey...this is a family group.


  20. #20
    Chemo the Clown Guest

    Default Re: Gas grilling: Top open or closed

    On Sep 6, 5:49*pm, Brooklyn1 <Gravesend1> wrote:
    > On Tue, 6 Sep 2011 13:53:44 -0700 (PDT), A Moose in Love
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > <parkstreetboo...@gmail.com> wrote:
    > >On Sep 6, 12:46 am, rfd...@optonline.net wrote:
    > >> Although I've been grilling for years on a gas grill, I've often wondered if I
    > >> should be doing it with the top up or down. I seem to get decent results either
    > >> way, but with the top down, is the food baking more than grilling? Just
    > >> wondered. Thanks.

    >
    > >Whenever I have cooked meats that were of a tender cut, I always left
    > >the grill open. *Having said that, I closed the grill, when warming it
    > >up to get it hot enough to accept the meat. *Now, in hindsight, I'd
    > >like to try and grill with the lid down. *The heat is hotter, and
    > >there is more smoke. *Also, my uncle always cooked over his gas grill
    > >with the lid down, including rib eyes...They were pretty good. *The
    > >following applies only somewhat...I have done new york strip loins, T-
    > >bones, inside in a frying pan...this way...I got the pan hot as a
    > >mother.

    >
    > What means this "hot as a mother"? *


    What...are you like 12?

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