"Skeeter" wrote in message
...
Hi Vox,

The literature says that it is an 18,000 BTU grill. How does that compare
with yours? How about clean-up? That could be a deal breaker too. I
like
the idea of a grill that can give you a charry flavor. I didn't think the
cast iron stuff could do that for you...


Mine in 16,000 BTUs. One problem is that it has a downdraft with a surface
level vent that draws off a lot of heat. Clean up is so-so. The grates are
coated with a non-stick coating so they get a quick scrub and then go into
the dishwasher. I line the basin with foil, so that get thrown out
(manufacture says not to use foil, but I do anyway.) The burner goes
through the self-cleaning cycle in the oven. Periodically I clean the basin
(where the burner sits) with oven cleaner.

There will be lots of smoke, so make sure you have very good ventilation.
The results that I get probably aren't much better than just using the
broiler. I also think that I get similar results from losing a smoking hot
cast iron skillet. and finishing off in the oven.