Blaze Professional Gas Grill Test - Steak, Pork Chops & Pizza 

Thanks man!

***** Thanks, glad you enjoy!

Aw, thanks! I never have a problem grilling more steak!

Thanks man, I love grilled pizza, can't beat that crunch!

BBQGuys.com I'm gonna have to give it a try

It really does! something SEARious

I am so glad you found the channel! Yeah, probably about 2 minutes a side. I think with those, I put them back on for a couple minutes indirect, most people at the store don't like pork slightly pink in the inside like I do! That is the way to go, smoke them and then sear them, I bet you get some great results!

Thanks!

www.bbqguys.com/item_item_2858710.html I like this one, it is easy to read and adjust how the probe goes in the meat. Try pulling your steak earlier than you have in the past, when you rest it for 5-10 minutes off the grill it will continue to cook a bit. At worst it will need to be thrown back on for a few more minutes, which is always better than a rubber steak that you cant un-cook haha!

Thank you Chef Tony! Good suggestions on the thermometer and pulling good steaks off earlier than I have traditionally.

You are welcome!

I have not had issues with the knobs getting extremely hot, and I normally cook all burners on high for most cooks. I just spoke to Blaze and he says sometimes this becomes an issue if the grill is in a area with high wind that is blowing into the back of the grill, therefore backing up the heat that normally escapes from the back. If high wind is not the reason, the next thing I would recommend checking is that all of your flame tamers are well cleaned, so that the airflow of the grill is functioning properly. Along with the flame tamers, check your drip pan to make sure it has not accumulated a bunch of debris either. Let me know if any of these things might be causing it!

Just spoke to our Blaze rep and he said they have some in the works, but we will not have them in to sell for about another couple of months. Sorry about that! I asked him about maybe fitting the regular blaze cover over it, but because the pro is a deeper grill it will not fit.

Thanks, I enjoyed it for sure!

Haha, I hope you do give it a try!

+Fettmar4ever haha, I know where to find one!

not long, about 3 minutes per side I would say, Really depends on how much heat your grill is putting out and how fast the crust/ grid mark sear forms on it. Get your grill nice and preheated as hot as it will possibly go, and a good rule of thumb is when you see some juices rising to the top of the side you haven't cooked yet, it is time to flip it. You can always temp it if you are not sure, I like the 130-140 degree range for medium rare.

Thanks Chef Tony. Those times and temperatures are always an interesting challenge. Happy cooking!

For sure, best of look in your steak cooking!

I do find that the majority of grills, blaze pro included do cook hotter in the back than the front. I think they have this tendency because of the air flow of venting out of the back of the grill hood. That being said, how long did you preheat the grill for? For burgers, it may help to preheat the grill on high for about 10-15 minutes and then put the burners on your desired temperature setting. This helps to get all the flame tamers and grids nice and hot so that you get some really nice grill marks when the patties go on. This should also help them cook more even overall.

BBQGuys.com Thank you Tony for the quick response. I do preheat the grill on high for about 10 minutes. I just thought there was more of an even surface temperature. Maybe it just take some time getting use to the new grill. A little trial and error is in the works. Thank you also in looking up the grill cover, i will keep an eye on your website for them periodically.

You are welcome! Best of luck!

The grill marks are pretty awesome because of the grids being crazy heavy duty, but in addition to that I really enjoy the amount of heat the grill puts off because I like to be able to sear things across the entire surface if I want to. I am also really enjoying the rotisserie, check out the chicken shawarma video :)

No my friend. About 4 min or so. Thanks for watching.

No

Joey Wilson Not all grills are created equal :)

You can get good grill marks on a weber, but the grill grates on a weber don't retain nearly as much heat as these grids for things like crosshatching. I was hoping the steak searing would show off the amount of heat this grill puts off, which is enough to sear across the entire grill surface. This means you don't have to use up grill real estate for a sear burner that you may not use all the time. Check out the overview video for a more detailed look at things like the cast stainless steel burners and other features that make this grill. Blaze Professional Gas Grill Overview - BBQGuys

Thanks Tony. Your rebuttal makes a lot of sense. True indeed that the better grills give off and retain a lot of BTUs I have always been partial to traditional wood fired grills and cooking methods. I may give the Blaze a try! Thanks again.

section414 You bet, certainly nothing wrong with charcoal grills! It is nice to have the quick option of gas and the low and slow option with something like a kamado. Having two types of grills is never a bad thing! :)