Ingenious! I always have a problem searing my steaks, I reverse sear them and by the time a crust forms, they are overcooked. Will try this next time. thanks!
That long pause after “Hmm!” tells you that taste was legit! Thank you for the tip on lowering the grills, just got the Spirit and that’s the one thing that bummed me out about it (not getting heavy searing marks in the original position) so I’m gonna try this next time!
Awesome! I'm fascinated by this stuff! Lowering the grate Definitely made a difference.....made more of a Complete Sear! Thanks.......You are the King of Mods! \m/
Hi Tom, I have a question regarding this grill and lowering the grate. I just bought two 2 1/2” tomahawk ribeye steaks. I have the same grill as you do, so have you ever grilled such a thick steak and if so, would you recommend that I lower my grates as well? I know this video is a year old but I hope you get my question and can help me with your suggestions. Thank you! Kevin
Thanks for Watching Kevin! Lowering the grate was an experiment, and it did work, however you can achieve similar results at the regular height. With such thick steaks I would want to cook a little indirect first like a reverse sear to make them perfect! Good luck!
Having nothing but trouble cooking medium rare steams on my newer model 2 burner Spirt II. It exceeds 500 temp but the grill surface seems to be too high from the flame to sear it correctly. Ive tried placing the steaks all over the surface to test this. Dont feel like I should have to place it low to accomplish this.
Think it was a combination of the tank not putting out enough propane to get it consistanty hot (tried a new tank) and also the placement on a 2 burner (no burner in the middle section so it doesnt get as hot.)
Fwiw I have this problem too on my spirit 3 burner. I have to let it heat for excessively long-- sometimes over 15 min full blast (3 burners and sear station all the way up) and unless the meat is super fatty and starting a big fire, I still can't get a good hard sear at stock grate height. I'm gonna try this method tonight.
I enjoy the videos! The reason the IR may have given you the higher temp for the grates in the high area ( in conflict with the oven style thermometer) is because the IR thermometer needs to be closer to object being measured remove the signal coming back from below the grates. On the side of the gun it shows the area it is seeing based on the distance from the object being measured.
Are you leaving the lid open during cooking? Looks like it, but maybe for video, you are opening and closing it to show progress of the cook. Let me know. Thanks Roger
Are you leaving the lid open during cooking? Looks like it, but maybe for video, you are opening and closing it to show progress of the cook. Let me know. Thanks Roger
Fast response, thanks. You did a good job. I have a Spirit grill and will give your idea a try. Even though the temperature runs high, 500+, I don't get the grill marks I'd like.
Ingenious! I always have a problem searing my steaks, I reverse sear them and by the time a crust forms, they are overcooked. Will try this next time. thanks!
Thanks for Watching! Enjoy!
Thank you for the video. The steaks looked fantastic!
Thanks for Watching!
That's one thing i was disappointed about my Weber gas grill, it's the first quality gas grill I've bought and i expected more heat
Thanks for watching!
That long pause after “Hmm!” tells you that taste was legit! Thank you for the tip on lowering the grills, just got the Spirit and that’s the one thing that bummed me out about it (not getting heavy searing marks in the original position) so I’m gonna try this next time!
Thanks for watching and commenting Lui!
The weber burners hit different, the slots vs holes in other brands make the Weber hit over 100 degrees hotter.
Thanks for watching Dan! Appreciate the feedback
Awesome! I'm fascinated by this stuff! Lowering the grate Definitely made a difference.....made more of a Complete Sear!
Thanks.......You are the King of Mods! \m/
Heavy Metal Bar-B-Que Thanks Ken!
Delicious! We're buying this grill for the 4th of July. Thank you!!!!
Thanks for Watching Estella! Excellent Choice, Enjoy!
Hey Tom, they don't tell you this, but infrared temp. guns do not give accurate results when taking temps on stainless steel.
Thanks for Watching! Did not know that……
Thinking of buying one of these Weber sprit e 210.
Thanks for watching! They are awesome!
Can it be in same way the way you have shown on Weber Q 2200
Thanks for watching!
Love my spirit 3 burner for week night cooking, gonna have to try this.
Daniel Lopez Thanks for Watching Daniel!
Do you not get the sear if the grill is not lowered, i have head other people saying that the webber's dont give steaks a good sear?
Thanks for watching! This was just a faster sear, they do sear in there normal configuration
Hi Tom, I have a question regarding this grill and lowering the grate. I just bought two 2 1/2” tomahawk ribeye steaks. I have the same grill as you do, so have you ever grilled such a thick steak and if so, would you recommend that I lower my grates as well? I know this video is a year old but I hope you get my question and can help me with your suggestions. Thank you!
Kevin
Thanks for Watching Kevin! Lowering the grate was an experiment, and it did work, however you can achieve similar results at the regular height. With such thick steaks I would want to cook a little indirect first like a reverse sear to make them perfect! Good luck!
Great video 👍 hey Tom is the Weber spirit BBQ worth buying regards?
Thanks for watching! The Weber spirit is an awesome gas grill! In my opinion, Yes
Do you have a link to the air fryer potato video?
Thanks for Watching David! ruclips.net/video/bt32RBeiMxI/видео.html
Having nothing but trouble cooking medium rare steams on my newer model 2 burner Spirt II. It exceeds 500 temp but the grill surface seems to be too high from the flame to sear it correctly. Ive tried placing the steaks all over the surface to test this. Dont feel like I should have to place it low to accomplish this.
Chris MJ Thanks For Watching Chris! You might want to purchase a set of Grill Grates that will help with the sear marks.
Tom Horsman Its not just the marks. It doesnt seem to cook correctly with a charred outside and bloody interior.
Chris MJ Not sure what to tell you Chris, maybe take it back?
Think it was a combination of the tank not putting out enough propane to get it consistanty hot (tried a new tank) and also the placement on a 2 burner (no burner in the middle section so it doesnt get as hot.)
Fwiw I have this problem too on my spirit 3 burner. I have to let it heat for excessively long-- sometimes over 15 min full blast (3 burners and sear station all the way up) and unless the meat is super fatty and starting a big fire, I still can't get a good hard sear at stock grate height. I'm gonna try this method tonight.
Brilliant!! Thank you!
Kyle Fogle Thanks for Watching Kyle!
Nice.... Great tips....
Harry Halvstiv Thanks for Watching Harry!
I enjoy the videos! The reason the IR may have given you the higher temp for the grates in the high area ( in conflict with the oven style thermometer) is because the IR thermometer needs to be closer to object being measured remove the signal coming back from below the grates. On the side of the gun it shows the area it is seeing based on the distance from the object being measured.
Bryan Haring Thanks Bryan!
For what a weber grill cost, no one should have to lower the grate to get a good sear. Nor should they have to do anything special to get a good sear.
Thanks for Watching!
Those looked grate no pun intended. Like the potatoes that way.
PHIL IN FLORENCE Thanks Phil!
Where did you set the temp knobs medium,medium-high or high
Flip one of the grates upside down the thick part is for steaks
Thanks for watching! Good idea
Are you leaving the lid open during cooking? Looks like it, but maybe for video, you are opening and closing it to show progress of the cook. Let me know. Thanks Roger
Curious about that, too.
Thanks for Watching! Lid open!
How did you get the inside of the grill so hot?
John An Turned it on high for 15 minutes, Thanks for Watching!
How is the searing on normal position? I am looking to buy this grill soon.
Theofanis Skoulatos Thanks For Watching! This a very reliable mid sized gas grill! The searing works good in the regular position also
Great idea.. looks dam good.....👍👍🍻
Steve O Thanks Steve!
Nice lookin' steaks,Tom - Well done!
Mike Newhouse Thanks Mike!
Great vidoe i am planning to buy a weber gas gril.
sampetrino Thanks for Watching!
Why is your glam orange???? Should be blue
Thanks for Watching! Glam? Not sure what that is
Great meat, how about some dishes?
Thanks for Watching! Occasionally I do a dish
It's spelled "ribeyes."
Lol
Your grates are upside down LOL😂
Kris H Thanks for Watching Kris!
I'd be impressed if it was cooked as the grill was designed. Or if you didn't talk with your mouth full
Lol! Thanks for watching
Are you leaving the lid open during cooking? Looks like it, but maybe for video, you are opening and closing it to show progress of the cook. Let me know. Thanks Roger
Thanks for Watching Roger! Lid is open to show the progress
Fast response, thanks. You did a good job. I have a Spirit grill and will give your idea a try. Even though the temperature runs high, 500+, I don't get the grill marks I'd like.
Roger LaFon Good Luck!
I leave it open for steaks but close for poultry and ribs. Otherwise you will broil your steak. If thats what you want then thats fine.