WHICH ONE IS BEST?
For steak enthusiasts, choosing the right grill is the foundation of an exceptional grilling experience. The first big decision? Wood or charcoal versus gas. This choice defines not only the flavor of your food but also the level of control and craftsmanship you bring to the grill. Let’s explore why wood and charcoal grills stand in a league of their own for those who crave perfection.
Wood and charcoal grills transform grilling into an art form, infusing your steaks with rich, smoky flavors that gas grills simply can’t replicate. The aroma and taste created by real wood or charcoal fuel elevate your meals to gourmet status, delivering an unparalleled depth of flavor. Beyond taste, these grills offer superior control over temperature, letting you fine-tune the heat for each ingredient. This precision ensures every steak is seared, cooked, and served to perfection, making every bite a masterpiece. If grilling is your passion, nothing beats the authenticity and performance of a wood or charcoal grill.
WHY IS A GREAT SEAR IMPORTANT?
When proteins and carbohydrates (sugars) are heated together, the Maillard reaction occurs, which is essential for developing rich and complex flavors in food.
Steakhouses sear over wood at 1,000°F to properly sear the food and enhance its flavor. Arteflame Grills excel at reaching these high temperatures and are perfect for achieving that coveted sear. The intense heat generated by wood or charcoal creates a beautifully caramelized crust on the food, resulting in a more enjoyable dining experience.
convenience and ease of use
On the other hand, gas grills provide convenience and ease of use. These grills come with adjustable burners that enable temperature control with a simple turn of a knob. Unlike wood grills, there's no need to wait for charcoal to ignite and reach the desired temperature. With a gas grill, you can start cooking immediately. Additionally, gas grills are easier to clean but do require much more maintenance compared to their wood counterparts. Arteflame grills use no valves, switches or gimmicks of any kind that can break.
To summarize, wood grills excel in the realm of flavor, infusing your food with an unrivaled smoky taste that delights the palate. The use of wood or charcoal provides much higher temperatures, ensuring perfect cooking results. On the other hand, gas grills offer convenience.
Armed with a thorough understanding of the benefits associated with both wood and gas grills, you're now equipped to make an informed decision. Consider your personal preferences, cooking style, and the overall grilling experience you desire. Ultimately, the choice between wood/charcoal and gas grills will depend on your specific needs and desires.
It worked exactly how I expected, and people love to see the Arteflame not only for the delicious food that comes from the plate but also call it a real eye-catcher.
So far I love my Arteflame. Did I mention it’s my favorite cooker, and I own a Yoder, an Egg, a gaser, a flat top griddle, a Smokey Mountain, CampChef stove, and two kettles. My favorite way to use the Arteflame is using the riser and cooking on natural stone over a hot open flame.
Unequaled quality of materials and fabrication added to a wonderful design. Very easy to control cooking temperature by moving food to a hotter or cooler section of the plate as needed. I’ve used the rotisserie and pizza oven and both work well.
GAS TASTE VS WOOD FIRE TASTE
Are you tired of compromising the flavor of your grilled food? Look no further! The solution to your problem lies in opting for a wood-fired grill. It's time to take your grilling experience to the next level and indulge in the exquisite taste that only a wood-fired grill can provide.
Let's be honest, the primary reason why people prefer grilling over other cooking methods is the unbeatable flavor it imparts to the food. And when it comes to flavor, grilling with wood is in a league of its own. The unique taste that a wood-fired grill adds to your food simply cannot be replicated elsewhere.
gas grills heat food indirectly
Gas grills heat food indirectly and are not well-suited for proper searing as they typically don't reach the high temperatures required. Although some high-end gas grills have sear burners, they are often small and limited in their capacity.
For those looking to truly indulge in the taste of barbecued food, charcoal and wood grills are the superior choice. The combination of their intense heat and the Maillard reaction guarantees a more flavorful and satisfying meal. So, if taste is your priority, opting for a charcoal or wood-fired grill is the way to go.
taste of wood-fired grilled food
Why Wood-Fired Grilled Food Stands Above the Rest
What makes wood-fired grilled food so exceptional? It comes down to two key elements: searing and smoke flavor. Searing locks in juices while creating a caramelized, flavorful crust that enhances both texture and taste. Meanwhile, the natural aroma of wood smoke infuses your food, giving it that irresistible smoky flavor you crave—a taste no gas grill can replicate.
Speaking of gas grills, consider this: the propane or natural gas fueling them is the same used in city buses. Do you really want your food exposed to the fumes of a bus exhaust? That’s hardly the flavor you’d hope for in your next cookout.
If you’re ready to elevate your grilling game, it’s time to switch to a wood-fired grill. Say goodbye to compromise and hello to unbeatable flavor. With a wood-fired grill, every bite is an adventure in smoky, caramelized perfection. Make the change today—your taste buds will thank you!
THE KEY TO GREAT STEAKS
When it comes to achieving the perfect sear on meats, it is important to understand the limitations of most gas grills. While these grills can certainly "brown" the surface of your food, they often struggle to reach the high temperatures required for optimal searing.
The process of browning, known as the Maillard reaction, begins around 350°F. However, to truly achieve the best results, the temperature needs to exceed 500°F. Unfortunately, grilling at a lower temperature results in excessive cooking of the interior of the meat, as the browning process takes too long to occur.
What sets searing apart from simple browning is the surface dehydration and crispness it imparts on the food. This creates a desirable contrast in texture between the outer crust and the tender interior. Steakhouses sear their food at 1,000°F; if you want steakhouse quality, you need steakhouse temperatures.
reach temperatures over 1,000°F
When it comes to searing, a charcoal or wood-fired grill is essential. Few grills can reach temperatures over 1,000°F, providing the intense heat necessary for achieving that coveted sear.
If you are looking for a versatile grill that sears at high temperatures and provides the convenience and ease of a gas grill, look no further than the Arteflame. This innovative grill combines the best of both worlds, achieving steakhouse searing temperatures that surpass even those of traditional charcoal grills.
So, while most gas grills are capable of browning food, reaching the temperatures required for proper searing is a challenge. For those seeking the ultimate searing experience, a charcoal or wood-fired grill is recommended.
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Arteflame XXL 40" Flat Top Charcoal Griddle Grill: Outdoor Cooking to Art
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HIGH TEMPERATURE SEARING
FOR STEAKHOUSE QUALITY STEAKS
Steak aficionados, listen up! When it comes to achieving that perfect sear on your favorite cut of meat, the choice of equipment is vital. Steak restaurants rely on gas broilers capable of reaching scorching temperatures of 800°F - 1200°F or, even better, grill over a wood fire at these same temperatures.
To truly replicate the mouthwatering sear commonly found in steakhouses, it is essential to ensure that your gas grill can reach a minimum temperature of 800°F++. However, it's important to note that gas grills meeting these temperature criteria are relatively rare.
In contrast, Arteflame grills are known for their ability to generate intense heat, exceeding 1,000°F. These high temperatures are precisely what you need to create that sought-after edge-to-edge sear on your steak. So, if achieving a seared masterpiece is your goal, an Arteflame grill may be the ideal choice for you.
Remember, when it comes to grilling perfection, don't settle for anything less than the optimal temperature range. Whether you opt for a gas grill that can reach these high temperatures or choose the reliability of an Arteflame, the key is to ensure that your grilling equipment can deliver the intense heat required for a flawlessly seared steak.
SEARING VS BROWNING,
WHAT'S THE DIFFERENCE?
Browning is a culinary technique that, when executed with precision, transforms dishes by enhancing flavor and texture. Achieving a beautifully browned exterior while maintaining ideal internal doneness requires skill and understanding. The Arteflame grill excels in this process, offering intense heat for quick, even searing—perfect for tender cuts like steaks and chops, delivering a delectable crust and juicy interior.
For tougher cuts like brisket, the reverse searing method is invaluable. This technique gently raises the internal temperature over low heat before finishing with a high-heat sear, ensuring tenderness and flavor throughout.
Mastering browning unlocks a symphony of rich flavors, elevating any dish to a gourmet experience. Whether searing steaks to perfection or transforming brisket into a tender delicacy, browning is an essential skill for any culinary enthusiast. Through practice, this art reveals the full potential of your ingredients, taking every meal to unparalleled heights.
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TRY REVERSE SEARING
THE PERFECT STEAK
The Reverse Searing Method: Perfectly Cooked, Steakhouse-Worthy Results
The reverse searing method is a trusted technique for achieving mouthwatering steaks with a flawless sear and tender, juicy interior. It’s the secret to crafting steakhouse-quality results at home. This method starts with an intense sear over 1,000°F heat—locking in flavor and creating a rich, caramelized crust. After searing, move the steak to the flat cooktop to gently raise its internal temperature to the desired doneness.
For a perfect medium-rare steak at 135°F, remove it from the grill at 120°F, as it will continue to cook while resting. This balance of high-heat searing and controlled cooking ensures an unparalleled dining experience—every bite bursting with flavor and juiciness. Reverse searing brings out the best in steaks, redefining what’s possible on your grill.
SOUS-VIDE FIRST,
GRILL SECOND
Elevate Your Steak: Combining Sous-Vide Precision with a Perfect Charcoal Grill Sear
For unparalleled tenderness and precision, many top steakhouses rely on the sous-vide technique. This method involves cooking steak in a vacuum-sealed bag at a precisely controlled temperature, such as 131°F for four hours, to achieve unmatched softness and tenderness.
To elevate flavor, pair sous-vide with the smoky, high-heat power of a charcoal grill. After sous-vide cooking, pat the steak dry to ensure a flawless sear—a crucial step since moisture impedes the caramelization that forms the perfect crust.
Use a grill heated to 800°F or higher for the ideal sear. Expose the steak to intense heat briefly on both sides to achieve a charred, flavorful exterior while preserving the succulent, medium-rare interior. This fusion of sous-vide tenderness and charcoal-seared flavor creates a steakhouse-quality experience that’s second to none.
By mastering this combination and ensuring a dry surface before searing, you’ll unlock the full potential of your steak—juicy, tender, and bursting with flavor.
SMOKE FLAVOR AS SEASONING
Unlock the Flavorful Magic of Smoke with Charcoal Grilling
Smoke imparts a distinctive flavor that’s impossible to replicate, and porous foods like bread quickly absorb its rich aromas. Charcoal grilling offers a unique opportunity to experiment with wood varieties, each contributing its own distinct smoke profile. Hickory delivers bold, rich flavors perfect for steaks, while alder’s subtle notes enhance the taste of salmon. These differences arise from the natural compounds in wood, such as lignin, which contribute to its unique character.
While charcoal itself burns cleanly, producing minimal smoke, the true flavor magic happens when wood or wood chunks are added. Oils and drippings that fall onto the coals can produce unwanted flavors, making the addition of quality wood essential for achieving the desired smoky profile. Gas grills struggle to replicate this, as smoke boxes and loose-fitting lids fail to trap the smoke effectively.
The Arteflame grill excels in creating perfectly balanced smoke flavors. Its engineered airflow ensures an almost complete burn while still producing just enough smoke to flavor your food. For enhanced smokiness, simply add fresh wood to the fire or use the optional grill grate riser to position your food directly in the smoke stream. This versatility allows you to achieve the perfect smoky taste every time, elevating your grilling experience to gourmet levels.
