My new Q-1200 generates heat like a Kilogram of Fissioning U-235!
It gets up to searing temperature (450-500 degrees) in about 12-15 minutes! Much faster than waiting for a stack of charcoal briquettes to get there! AND it leaves deep, dark grill marks too!
My first try was with a nice Ribeye, which I unknowingly left on the grill too long, at 5 minutes per side, and between 400 and 450 degrees. After letting it set on the dinner plate for another 5 minutes, I tried to cut into it to see how it was done, and it almost required a chain saw to slice it open!
It was brown all the way through its 1-inch thickness, and I couldn't chew any of it.
My next try was a T-Bone, which I grilled for 3 minutes on a side, and it was still too tough, except for the Filet portion which was tender enough to chew.
I still have a big, mean-lookin' Porterhouse, which I'll try at 1 to 2 minutes per side.
With suggestions from you troopers, I'll eventually get it right!
HiDesertHal