Grill Upgrade

[nosticks]

I posted on another web site, a comment about the Coleman Roadtrip grill and how I was disappointed that it turned to a rusty hulk in less than two years. It was the Paul Jr. design, a high end version of the Roadtrip line. In contacting Coleman about parts to rebuild, I was informed that the parts I needed were not available.

I said at that time I would get a Weber Q and went shopping for one. I bought a Char Broil Grill2Go Tru Infered for about the same price. It would be a table top, much like the Q. The carriage under the Coleman Roadtrip was like new, so I removed the rusting hulk and dumpstered it. Thinking there is not always a table available at every campsite, I decided to combine the best of both.

I bought some aluminum L stock from HoDep, and fabricated a mount for the new grill, thus mating the two. So this is what it looks like. Tonight I am trying it out on a 1- ½ inch prime steak. The inferred cooking will be a challenge, but I think it will work out fine. I call it the ColeCharmanGrill2Go

[Ozz]

Cool!!! Let us know about the cooking.

[kab449]

The grill looks great, you did a good job. Now to the infrared cooking deal. Tried it and just couldn't convince myself that it was either better or the same as the traditional exposed flame grills. The steaks were more moist at longer cooking times, but I missed the flame searing and the resultant taste. Donated that grill and went back. Maybe you will like it, let us know.

[DQDick]

A lot of restaurants use the infrared technology with great success. That looks like a good model. Good luck and let us know how it works for you.

[PackerFan]

Very nice job! What time will dinner be ready?

[NCFischers]

I want you to say the name of that grill after a few beers.

[nosticks]

OK, here's an update on my 1-1/2" Ribeye cooked for the first time on the new grill. I was a skeptic about inferred cooking until last evening. I followed the recommendations for seasoning the grill first and then using it exactly like the recipe book that came with it. I like medium rare, I cooked the steak three minutes each side,lid down, maximum temperature.

I was wondering what was going on in there those first three minutes as a tremendous amount of smoke was billowing out of the grill. I thought my $13 steak was going to be a crispy critter. It came out perfect. I was very pleased with the results. It will take some getting use to, much like when you start using a convection oven the first few times. Tonight, a fresh filet of Red Snapper. I have always messed up fish on any grill, so we'll see.

[bncinwv]

Sounds like the plan is working out! I like the modification part and having the side trays is an option that as chief BBQer I could not be without!
Bingo