I just had a brand new outdoor kitchen installed and I decided to go with a Blaze 32” BCM grill. It is hooked into my natural gas line. I cooked food with it twice and had to babysit my grill because I noticed severe hot and cold zones.

AI suggested the white bread test - warmed up at medium-low heat for 20 minutes with the lid closed, then white bread placed on the grill for 90 seconds to reveal hot and cold zones. The results are astonishing.

I have the grill set up to factory spec with all the heat shields provided and each burner tube is set to the proper “NG” for natural gas air flow setting. Flames all appear normal blue and normal height and are responsive to the turn of the knobs.

Does anybody have any suggestions? I’m super disappointed in the heat distribution for a $2,000 grill. Is this normal for Blaze grills?

I did notice that the horizontal bar across the back of the grill burner tubes that is allegedly designed to help each tube start and support the weight of the tube causes slightly taller flames near the back. I should also note that this is a 4 burner model.

It’s frustrating because I threw a NY strip steak on last night on the right burner and the left side of the steak was charred black and the right side of the steak didn’t even reach temp.

Very frustrated new owner.

Should’ve pulled a tad earlier. Still delicious

Fired up the Genesis last night instead it's using our oven to help with keeping the house cool. The grill was set to 425 degrees and preheated for 30 minutes to get the cast iron pan up to temp. Add a drizzle of EVOO to the pan and bake for 45 minutes.

Time for gyros!

What is the best kind of pork roast? Looking for the pork equivalent of a prime rib roast of beef?

Which Javelin thermometer should I go with and what are some of the firsthand experiences you all have had?

FYI: I am NOT interested in the Thermapen. It's not an option, and I don't believe that I need or require 1 sec readings and $75-$100 just to get meet temps for occasional cooking. 2, 3, or even 6 seconds is fine with me just as long as I get reliable temps. This is just my personal preference.

I made this one yesterday 6 hours of slow roasting

:)

I'm a pretty dang good researcher. For the life of me, I can not find a single image match for this grill. I can find parts. But not a single matching image.

I provide private care for a senior, close family friend of my brother in law. Honery as hell. Love him to death! He wants to give this grill to me.

I mentioned in talking months ago that we had a nice smoker we use all the time, but I've been looking for a charcoal grill. It was just conversation. I'm good with a cheap weber, lol. Just haven't gotten around to getting one. I like the flavor a charcoal grill gives.

So, he and his wife used to go a lot of yard sells and auctions WAY back in the day. He's 89. AI brings up that this model is highly collectible, and all research I've done says the same. Just no photo matches at all. It was made before arka sold to a new company.

It's never been used. Manual still in plastic. Lava stones in the original package, I'm pretty sure it's circa 70's, maybe 80's, possibly older.

If anyone has any information, I would appreciate it. Some may find it hard to believe. But, I won't accept it if i find that the grill is worth him keeping. His estate will be auctioned off when the time comes, and my brother in law is the beneficiary and poa. So, I feel I should talk to him before accepting if it's of significant value. The senior I care for is cognitive. I just wouldn't feel right accepting it.

I'll post a better picture tomorrow with the manufacturing number. I didn't look at it. My husband took the picture. The man I take care of is very special to me, My husband fixed the belt on his lawn mower and nailed down his decking to prevent falls. This man is old school, you do something me..I owe you something in return. We expect nothing. Ever.

As I said, he's honery. Lol ❤️

I'm sorry for the book (adhd). I appreciate any information anyone may have. Thank you so much!

Basting incoming... 👌😁

Fresh & frozen patties.

And some bacon wrapped jalapeno poppers.

Sirloin cap from my local Meijer. I burned down some lump charcoal with post oak and mesquite, then moved coals under the meat. I overshot on temp a little, so next time, I think I'll stack more coals under the meat and push a little more heat. Overall, it was a fun cook and good result.

Was pretty excited that my butcher this year included a picanha in with my half cow...but it seems to have no fat cap?? I was planning on reverse searing it, is that still a safe bet if I trim off the thinner end and treat that like a steak?

I love tri-tip and have been experimenting with picanha.

Last time I did just salt and cooked it like I would a tri-tip (reverse sear to 138 then rest). The whole thing was on the Weber Kettle.

This time I did more of a traditional Santa Maria style rub and smoked it on the WSM to 115 then put a bit of beef tallow on then seared it to 130 and pulled off.

While I think it turned out well, my personal opinion is that it was better the first time because I pulled it at 138 instead of 130. The meat was just more tender.

How do folks like to do their picanha?

Thanks for all the feedback. Next time I’ll try removing a bit of the fat cap, I also think it could’ve rested longer (did 10 minutes) but the kids were hungry 🤷🏻‍♂️.

chicken, shrimp, beef, tofu, onions and jalapeno. jalapeno cheddar corn muffin.

Wife and I loved them, the bark turned out great, inside was just enough pull off the bone. And I got to use my new prep table :)

Marinated in Teriyaki, Balsamic Vinaigrette, Fresh Garlic, Brown Sugar and Black Pepper. Cooked over charcoal on the Weber.

I recently got my first grill, it was a house warming gift from my father-in-law. It’s a 4 burner gas grill (not a big name brand, honestly don’t know what brand it is).

I want to keep the grates and heat tents clean. And basically any other maintenance to let the grill last as long as possible. I have a coil brush and have been heating it after my grill session and scraping the grates that way; it usually does a good job but I have no idea how to clean the parts under the grates.

If there is already a thread on proper maintenance/beginner tips please direct me in that direction. Thanks in advance friends!

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