$1250.00 is not bad, when you only eat meat. OR, purchase things for long-investments. If you are a NPC zombie compulsive purchaser. Then sure, you never ever have money anyway, because you throw it away on little nonsense things that go to waste. But this grill is a beast, and definitely worth every penny. If it can be shipped without being mis-handled by UPS. Luckily they have amazing customer support and are rapid to help & respond. Plus, this thing is made in the USA. Not China.
Nice video. I just ordered mine after watching your video, you sealed the deal. I eat a lot of steak, in fact - there are times I eat only steak, for weeks. :)
@@BBQandBottles I sure did! I have one of those ham-stand-clamp things he could have used. It came with a whole jamón ibérico de bellota pata negra friends and I went splits on for a party. Carving those things is tough, slippery work for us amateurs!
Perhaps a follow up video demonstrating pizza, chicken dinners etc ... $1200 might look like a really good deal. It seems like a much better deal than an air fryer
I really like having the price available. I hate no pricing advertising. I’m looking for a better way to cook my steaks, and this whole concept is very appealing & interesting. Thanks for the information.👍🏻
Love these grills, but in my current situation in life, I’d definitely opt for the cheaper versions, that seem to not sacrifice any build quality or features. But like the Otto Wilde, these are nice 🙌🙌
Yup, like apple not including a wall plug for an iPhone SMH! ZGrills, cheap as they are, does it right by always including a cover in their grills.. That in my opinion should be a standard thing because everyone knows that not everyone buys a cover separately, and as a result your grill doesn’t look as good in a year or two.. I see it all the time, friends that bought similar grill than me and after 1 or 2 years theirs looks really weathered where as I simply picked up a cheap cover on Amazon.. I’m referring more so to pellet grills in this case but the same could be said for any “Appliance” that’s outside.
How does this compare to a Wolf gas range with the Salamander feature. I used that once with Ribeye steaks. Nice job but it created a hell of a mess with grease splatters everywhere. Was the first and last time i used it and first and last time I was the one who had to clean the oven!! My question is whether, in your view, it is worth it if you have similar technology with the Wolf oven? Thanks.
Hi Mike, Salamanders on Gas Range's are typically an afterthought for the manufacturers and are typically very poor quality burners. The heat output is nowhere close to the burners used in the Blazing Bull. Our infrared technology is used by Morton's, CUT432, Del Frisco's and other premium steakhouses for a reason. The Blazing Bull would offer a completely different experience over the salamander you are currently using and can also be used as a pizza oven with our Pizza Stone accessory. Check out this link to see what some of our customers are saying - blazingbullgrills.com/pages/reviews
Actually I’m interested in hearing about the clean up after searing a couple of steaks. Is is only about cleaning the drip pan and the tray you cook the meat on, or does the cooking process spatter all over the oven, requiring a deep, thorough cleaning after each use to prevent a grease fire the next time around?
If you got the cover, it would survive no problem. I probably wouldn't leave it outside without through a winter the cover though. I don't think it would be great for the burners if snow packed into the opening of the grill..
Absolutely! If it’s covered! Because you’re not heating up a massive chamber, it’s a proximity thing with these infrared grills, it’s perfect for our Canadian winters
I am very surprised that you said the cooking space was a pro rather then a con...based in your video it looks like it wouldn't be able to do 4 ribeyes at same time??? Thoughts?? Love everything else about it however!!
I’m having a small problem, you say, room for 2 steaks if thats so…if i have Guests over lets say 4-6 of us. we need to split 2 steaks 6 ways. pls help because i love your unit
I’ve have about 15 years of experience with infrared grills (commercial and residential versions). TEC had the patent for the infrared burners until it expired and now has the patent for the ceramic glass version, which is better than the standard clay ceramic versions. In my experience 1500 is way to hot. The Maillard reaction caps out at around 900 degrees in terms of effectiveness. After that it’s just a diminished return. 1500 sounds cool but it’s unnecessary. Also at that temp as mentioned it just burns sugars, which exist naturally in many foods including steak. Also the clay ceramic emitters are only 50% infrared, which dries out your meat. If you’re going to spend $1200 you’re better off buying a TEC Cherokee with a 100% infrared emitter.
@@museitup4741 TEC glass ceramic emitters take about 3-5 min longer to heat up. That’s true. I regularly use both glass and clay ceramic emitters. When I need to do something quick, it’s not uncommon for me to use the clay emitter. However, if I’m going for overall taste and heat control, ceramic glass is vastly superior. The extra few minutes is just fine for a superior product. For instance if I was going to cook a wagyu steak I would never use a clay emitter… it will dry out the outer layer too much and that is because it’s only 50% infrared. The ceramic glass emitter will give you a perfect crust and then directly under that crust is juicy meat… it’s extremely challenging to do that with a clay emitter. Now that being said, a clay emitter is a billion times better than the miserable garbage that makes up the residential grill market.
I had a grill with the tec IR on one side, you can put wood chips on glass to get a smoke effect, but not the same, the issue I had was the fat dripping on the glass and vaporized only to give food a burnt fat smoke flavor, the RB is HOT on top but perfect a few notches down, NOT THANKS TEC.
I've an old TEC sterling from 1998 and a Tec glass FR since 2012 they are great i have always felt they are the best gas grills around. they do both expirience flair ups the older version more so. i just bought a the Schwank to do reverse searing after cooking with my Komodo Kamado. The 1500 deg is prob necessary due to the open end of the grill also its a single temp so at the lower settings you can still reach proper temps. using it for the first time tomorrow.
You pay for what you get. Appliances that handle this much heat have to have stout and costly components. Appliances that distribute high heat evenly 'don't grow on trees'. They need careful engineering, manufacturing, and quality assurance.
