Unsatisfactory grilling I have used this grill twice since purchasing, both times completely unsatisfactory trying to grill steaks. I preheated over 10 minutes as directed, then added the steaks, once strip steaks about 3/4" thick and the second time delmonico's about 1" thick. Each time, it took at least 10 minutes per side to brown and in total at least 20 minutes to cook them medium rare. Some parts at the outside edges were even very rare at this point. This is totally unacceptable. Please advise.

Hello, Kateshia -

From a general article about grilling
(Quote)
You want the grill to be at least 450°F, or hot enough that you can hold your hand over the grill for just one second. High heat ensures a good sear and a crispy crust on these steaks.
. . .
Exact cooking time depends on the thickness of the steak and your personal preference. This is why a meat thermometer is handy to have. It's accurate and won't release much juice from the meat:
Rare: 125°F - 130°F
Medium-Rare: 130°F - 135°F
Medium: 140°F - 145°F
Well-Done: 160° and higher
. . .
take steaks off the grill when they're about 5° belowthe target temperature. They continue cooking a bit during the resting step, and taking it off the grill early prevents accidentally overcooking the steak.
(End quote)
Source:
https://www.thekitchn.com/6-steps-for-grilling-the-best-steak-of-your-life-172700

Best wishes.

First, go to Bed Bath and Beyond and purchase a Gourmet Sous-vide water bath cooker ($99). Vacuum package your steak and put it in a large pot with water up to the indicator on the Sous-Vide cooker. Set the temperature to 133 degrees for med. rare and let it cook for 4 hours max.
After the four hours, turn your grill on as hot as it gets and quickly blacken the outside. The inside is already cooked through. The steak doesn't have to rest. Just enjoy the most tender steak you've ever had.
I sous-vide steaks a few days ahead of a party at different levels of doneness and store in fridge. About an hour ahead of the cooking, I throw the shrink wrapped steaks in a sink with very hot water for about 1/2 hour (not over 120 degrees). Then I can unpack the steaks at the same time and cook them all at once on a read hot grill. Everything is ready at the same time.

on the grill! get yourself nice dryrub at your local food store and throw it the grill. i dont let my temp get higher then 300 i cook them low and slow!

You can either use a cooking spray like Pam on the griddle prior to heating it. Or if you're cooking steaks, rub a little olive oil on each side of the steak, before seasoning (kosher Salt & Fresh Ground Pepper) it. For meats, always allow them to come to room temperature before grilling and allow the grill to preheat until is extra hot. The hotter the grill/griddle, the less likely red meats will stick to it.

Hope this helped you and Happy Grilling!! Thanks for choosing FixYa.

To first sear the steak on both sides, turn it to it's highest setting. After both sides have seared for about 3-5 minutes per side, depending on the thickness. Then turn the temp down to medium and continue to grill to the way you like it turning it once more. Never use a fork to turn the meat. It pierces it and allows those wonderful juices to drain out. Use tongs instead. Once it's cooked to your liking, take it Off the grill and allow it to rest 3-5 minutes. That way, when you cut into it, most of those wonderful juices will remain in the meat.

Hope this helped you and enjoy your steak! Happy grilling!

Italian Sausage is fun to grill.Bring the sausage up to room temperature before grilling. That way they will cook evenly. Preheat your grill to medium heat (350 is fine). Place the sausage links on the grill and cook slowly. Turn the links frequently, so that all sides get that light crispy outer texture and cook evenly. Never ever use a fork to move or turn the sausage links. Always use tongs. You don't want to pierce the meat and loose all those tasty juices. Depending on how many you're cooking, 15 to 20 minutes is usually enough. Remove one from the grill and test it for donness, by slicing it in half with a knife. If the inside is still pink, give them 5 more minutes. If it's not, remove the sausages and enjoy!

I like ,with sauteed onions and lots of Plockman's Mustard.

Just about any gas grill can be used like an oven. In fact, just about any thing you bake in an oven can be baked on a gas grill using the indirect cooking method.

All you have to do, is preheat the outer burners (one on the right and one on the left). That's assuming you have a 3 or more burner gas grill. to the proper temperature that your recipe calls for. When I say, "preheat", I mean with the grill hood closed. This may take a little longer than what your kitchen oven would. In the meantime, prepare the cake batter according to the recipe's instructions. Once the grill has been heated to the proper temperature. place the cake pans in the middle section of the grill, close the hood and bake the length of time required in your recipe.

Try no to peek to much, as each time you open the grill's hood, you'll lose as much as 20 degrees in temperature. Use time and your nose to determine if the cake layers are done.

All of the above is based on using the grill you listed above. Coleman LG20510E

Happy Grilling!

First, do the flames on the burners, when they're on high, appear to be normal? Or are they lower than normal, despite the burner knob(s) being turned to high? Do you turn the tank OFF after grilling each time?

If you answered yes, to the last two questions, here's what you need to do. Turn the tank valve OFF. Disconnect the hose from the tank. Wait 5 minutes and reconnect the hose. Turn the tank valve ON VERY, VERY SLOWLY, until it's completely open. Light each burner individually and turn the burner knob to high. Once all the burners are lit and turned to high, do the flames look taller than before?
If so, you just solved your problem. Remember to turn the tank valve on VERY, VERY SLOWLY each time you turn it ON.

If the above is not the problem, the grill thermostat may be faulty. To test this theory, purchase an inexpensive Oven Thermometer and place it on the grill grates, when preheating your grill. Close the lid of the grill and ten minutes later, take a look at the Oven Thermometer and compare it's temperature with the grill thermometer. If the grill thermometer is reading significantly lower than the Oven thermometer, you need to replace the grill thermometer. You can purchase one directly form Weber.

Hope this helped you solve your problem. Happy Grilling!

I wouldn't recommend it. But, removing and cleaning the burners would probably help. Also, allowing more time to preheat the grill with the lid closed would help to.

FYI - Ducane is now owned and manufactured by Weber.

In only three minutes, the grill hit 1600° F, nearly three times hotter than a standard gas grill. Steak-Five minutes later, it was done to medium-rare perfection.
Chicken Breast After 10 minutes — half the time it normally takes, it was done. The grill uses the same radiation as similar to a microwave if that helps with determining other times. if this helped please rate me and let me know...good luck!!