Anybody have a Napoleon gas grill?

[Timinator]

I'm looking for a good grill with an infra-red searing burner. Some Napoleon models have one that get's 1850 degrees. I'm thinking that should do it! They are made in Canada and sold here in the States but I've never heard of them before. Anybody have one?

[52ftbuddha]

I would not want anything with Napoleon in its name, I thought we were at war with Canada?

[bigdaddy]

Man up and go charcoal!~

[smiert spionam]

Man up and go charcoal!~

That's great for when you're angling for a medal, but for everyday cooking gas has its place. We use ours 2-3 times per week, year round.

Don't know about Napoleon grills, though I'm curious. I've got a Vermont Castings that's great, and a lot better than most typical consumer grills (and no more expensive, either).

[52ftbuddha]

Green Egg

[pcutt]

I don't know about Napoleon, but I've had an MHP for a long time and it sees heavy use like you're envisioning. Not at all a disposable one like one sees too often.

[Craig Walker]

"Lucky..."

http://3.bp.blogspot.com/_HTE1AptM2qk/SVl6sJz3DEI/AAAAAAAAAfo/3uRicPhhRAc/s320/popcorn+tub+napoleon+dynamite.jpg

[bigdaddy]

That's great for when you're angling for a medal, but for everyday cooking gas has its place. We use ours 2-3 times per week, year round.

Does that translate into " I really like the flavor of food cooked over smoldering wood but I cheat myself out of it 2-3 times per week, for no real reason"?

[smiert spionam]

It means: let the guy have his thread about gas grills without being obnoxious about his choices.

You can go ahead and have the fire medal, but if you use briquettes, you're riding steers anyway, cowboy. You know. Man up.

[bigdaddy]

Yeah, like someone from Texas knows beans about Barbecue...:hide2

[Timinator]

Well hell, guess my guitar buddies aren't much for grilling.

I'm into charcoal as well, actually mesquite. My best buddy growing up own's Best of the West charcoal and mesquite company, so I must always keep a nice old Weber handy. Which I really enjoy cooking on, get's hot as hell like I like, but isn't as handy and quick as gas and we cook something on the grill several times a week. Did burgers tonight, and it was 16 degrees outside. Kind of fun in a sick twisted way.

I ordered one of the Napoleon grills this evening. If it's the coolest thing ever I'll let you know.

[teddys]

I don't think you can get to 1850 degrees with charcoal. If its for a sear and you are using thick cuts and then finish at 4-500 it sounds great!
I usually do 2-1/2 inch dry aged porterhouses salt crust/medium, rare style and always looking to get more heat for the sear/char.
BTW the green egg is awesome, although small cooking surface.
Bang for the buck, if you have natural gas line that you can run outside, a 48" restaurant style chargrill works wonders.
I am looking at the Napoleons.

[smiert spionam]

I ordered one of the Napoleon grills this evening. If it's the coolest thing ever I'll let you know.

Please do. Hope it works out.

[Timinator]

I don't think you can get to 1850 degrees with charcoal. If its for a sear and you are using thick cuts and then finish at 4-500 it sounds great!
I usually do 2-1/2 inch dry aged porterhouses salt crust/medium, rare style and always looking to get more heat for the sear/char.
BTW the green egg is awesome, although small cooking surface.
Bang for the buck, if you have natural gas line that you can run outside, a 48" restaurant style chargrill works wonders.
I am looking at the Napoleons.


I'm not sure what temp the Mesquite get's but when all the coals are glowing but it's hot as hell. The Mesquite will sear just fine, but I'll be damned if I can get my gas grill even close to that temp. The Napoleon's searing grate get's 1850 degrees in 25 seconds! That's nice.
I like ribeyes or fillet's best with some New Yorks thrown in from time to time. I love Porterhouse's too but they are tough to get just right with the fillet side taking so much longer. I hate my steaks medium. I'm a med-rare to rare kind of guy. I use a good prime rib rub on my steaks too. I think that's why I like such a hot fire for steaks. I like the dark searing but don't want to overcook the steak to get it.

[Timinator]

Turns out that charcoal cooks meat with infrared energy too which differs from a normal gas grill. A gas or propane grill heats the air surrounding the combustion which rises and heats your food. I never new that.