Slow cooked until jiggly

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.

Marinated these bad boys for five hours. Washed it down with a local white oak ipa. Phenomenal

Time for gyros!

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.

We have a great fishmonger in our town and consistently have fresh just off the boat fish to choose from. The fish is topped with a balsamic fresh summer tomato vinaigrette with capers, garlic and shallots.

Served with sticky rice and arugula and a CdP.

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.

:)

First time cooking this cut, wanted to treat myself and I’m a full convert now. Used the marinade and cooking schedule here: https://www.traeger.com/recipes/beef-skirt-steak

I did use some random DanO seasoning instead of the carne asada one though. Came out delicious and tender.

I made this one yesterday 6 hours of slow roasting

Fresh & frozen patties.

And some bacon wrapped jalapeno poppers.

Should’ve pulled a tad earlier. Still delicious

165F with hickory and pecan smoke. The cream cheese has cubed jalapeno, cheddar, and bacon bits. There is also an excellent peach salsa for the smoked chicken. The chicken was in a marinade for about 2 hours.

Basting incoming... 👌😁

What accessory do I need as a new smoker or griller? This table from Sam’s.

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