re: I hate steaks cooked on a grill.

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I GUARANTEE you that anything I cook on a ceramic cooker will come out more moist than if it were cooked on a regular grill. Fact.

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I disagree, but I'm glad you enjoy it also.

Happy cooking!

Rohan - I used to think the same as you. Then, I was given a Grill Dome. It's beyond phenomenal.

Sorry, but you are misinformed. Things my ceramic grill does better than your regular grill:

1) Contain moisture

2) Less fuel

3) Less ash

4) Maintain temperatures - kind of a big deal when you want to do something like spatchcock a whole chicken in light smoke for an hour.

5) Use of smoke

6) No flare-ups. Not a single one. Think about how many times you go look at your shitty equipment during a grilling session to make sure your food it not on fire. I never have to worry about that. Not once.


The better way to put it is that there's nothing your grill does that mine doesn't do far better. Nothing.

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I hate steaks cooked on a grill.

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I hope someone set you straight in this 4 page thread. My cheap-arse weber charcoal pit can put the best damn sear on a steak you've seen. I eat my filets blue rare and I can get a great crust on them in no time. My wife likes ribeyes, and even though they'll flare up a bit they come out perfect med-rare.

My wife can even cook great on it. It was only form of quality preparation after Katrina, so we used it for everything.

I prefer the real charcoal to the bricks, but we had great success last Friday with them.

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putting entirely too much crap on em and then cooking until they have the texture of a work boot

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Funny, I find that most people under season their steaks. BTW, I don't like marinating a fine piece of meat, but I do think that you should be generous with the salt and pepper. Alot of it falls off and is tempered by the heat. I find that a lot of backyard grillers put too little salt and pepper on their steaks.

i have the Bubba Keg which i bought on clearance for $299 - same premise as the BGE - just insulated with still and insulation instead of ceramic. it can get over 800* if necessary, I use it a ton, but i still don't use it for steaks. cast iron and oven always turn out better.

now for pizza, nothing beats it - as well as using as a smoker for 12+ hour smokes.

I like steaks done both ways, grilled or in a cast iron skillet. I never cook a steak in the oven. I can't recall the last time I even finished one in the oven.

I like the flavor grilled gives, but I also like the results and flavor that cast iron gives. Same with burgers.

Mr. Rohan,

Your buddy obviously doesn't know how to properly utlilize his/her BGE.

I've had all types of smokers, grills, open flame fire pits designed for grilling, etc. You name it.

The BGE is vastly superior in every manner.

When you factor in durability, flexibility, usefulness, the BGE may indeed be underpriced.