Advice on ELECTRIC BBQ grills please

[BJRSanDiego]

I live in an "old folks home" and I used to love to grill out. But there are rules that only electric BBQ grills are allowed. I would like to get advice on selecting an electric grill. We have a large outdoor patio and have a 20 amp GFI breaker. I'm looking for a free-standing grill rather than a table top one.

Are there some brands that are better? Some important features to consider? Brands or types to avoid?

 

[Passepartout]

Our #1 son has a Ninja Foodi Woodfire. I was amazed at the food it produced. Now, it comes in several iterations up to near $400!!!, and it is of a tabletop design, though I think there is a stand that it can be mounted to for free standing. What I liked best is that they have the capacity to put wood chips or pellets that actually give a right respectable smoke flavor. Now, I know that there is a time-lag to bring an electric grill up to operational temp, but I'm finding my Weber Spirit takes 15-20 minutes on propane to get preheated as well, so there ya go.

Amazon has several stands to put these on.

Jim

 

[ScoopKona]

I live in an "old folks home" and I used to love to grill out. But there are rules that only electric BBQ grills are allowed. I would like to get advice on selecting an electric grill. We have a large outdoor patio and have a 20 amp GFI breaker. I'm looking for a free-standing grill rather than a table top one.

Are there some brands that are better? Some important features to consider? Brands or types to avoid?

One question: mostly low-and-slow barbecue or high-heat grilling?

There are LOADS of outstanding electric smokers. Not so much high heat grills. (None that are going to give me the result that I want.)

For a ribeye, I would turn to reverse-searing. Use a vacuum sealer, an immersion circulator and either a blowtorch or a cast iron pan and a broiler. Many of the best steakhouses have turned to this route because it is much faster (when doing hundreds of steaks per night), and it is absolutely reliable. There are no over and undercooked steaks because it is impossible to do so.

And steakhouses can offer a well-done, 2" thick steak in a matter of minutes, not an hour -- because it started cooking early that afternoon. Sear a crust on it and serve. The side dishes now take longer than the steak.

 

[pedro47]

Suggestion only have you check Google or ask AI this question?

 

[BJRSanDiego]

@ScoopKona ,and @Passepartout Thanks for your responses. On propane grills I always would do high heat grilling. I like to make the steaks medium rare with seared outside. I typically would cook New York, porterhouse or filets.

 

[Passepartout]

At Scoop's urging, I am using an immersion circulator/cast iron skillet for the best steaks, but y'know, there's just something about grilling some burgers or brats and cobs of corn that just feel like Summer.