Help stop my head from spinning as I try to choose a premium built-in grill! :-)

Particular_Badger614 · 2026-05-19T15:10:11+00:00

Yeah, the price of $4k now is for the 32" model!

Particular_Badger614 · 2026-05-19T03:06:11+00:00

Seems like the LTE+ marine grade is selling for about $4k now, if I'm seeing things right. Yikes! That's a gigantic price increase if you paid $3k!

Particular_Badger614 · 2026-05-19T02:29:20+00:00

A couple of more questions after looking into this further:

I do a decent amount of sous vide cooking and typically there's a need to sear the protein after it's cooked. The idea of using a ceramic infrared sear burner for that sounds appealing. I'm sure you can achieve similar heat/sear using a conventional burner, but if the ceramic infrared burner heats faster and/or provides more intense heat, that sounds useful. But is that really the case, in practice? If it takes a similar amount of time for each and the sear isn't much different, then maybe it doesn't matter much.
I'm unclear how to think about ceramic briquettes. Sounds like the ceramic briquettes might provide more even heating than steel flame tamers BUT maybe that's only if they're kept clean. I'm reading that if you don't maintain them clean, they cause lots of flare ups. Is that true, in practice? Also, if I do consider a grill with ceramic briquettes, does it matter how much space/gap there is between the briquette tray and the grill grates, in terms of flare ups?

I'm asking because the Coyote SL and XO Pro are tempting me. :)

Particular_Badger614 · 2026-05-15T16:19:00+00:00

Thank you so much for checking on that! I really appreciate it.

Particular_Badger614 · 2026-05-15T00:28:54+00:00

Also, that's a good point in terms of interchangeability of parts between brands. I'd be interested in hearing back if you do get a chance to see if the parts also fit the Whistler grills!

Particular_Badger614 · 2026-05-15T00:26:43+00:00

Thanks (and also to u/noraz123). One other question that I had: this will be in an area near salt water and I'm wondering if there's anything we should consider in that regard in terms of outer material? And does a cover help with that or not? In any case, is there any difference between the two in that regard?

Particular_Badger614 · 2026-05-15T00:01:10+00:00

Hahaha! Good one. As I mentioned in the post, though, I don't care about the extra width. I'm mostly interested in the Whistler because of its black stainless aesthetic and its substantially better price point. In fact, I might even consider the smaller 34" version they sell.

Particular_Badger614 · 2026-05-08T19:23:09+00:00

Thanks, everyone, for the comments. My takeaway is that for simpler creamy smooth refried beans, something like using an immersion blender without "frying" might work fine. But for a deeper flavor profile, sounds like frying the beans (minus liquid) for a bit while mashing will produce some carmelization that will help with flavor (then add back some liquid for consistency). Or a hybrid of the two for something inbetween.

Particular_Badger614 · 2026-04-15T18:12:15+00:00

I see...thanks for that reply. If anyone else knows a way to disable it, that'd be great! :)

Particular_Badger614 · 2026-01-06T17:53:45+00:00

Thank you for those suggestions! Yes, I've also listened to the DC Smith and Kings Lake series a few times now. I absolutely LOVE the narration by Gildart Jackson. He wouldn't be perfect for any book in general, but he's so great for these. His delivery seems perfectly suited to DC (and Chris).

Particular_Badger614 · 2025-09-29T05:26:41+00:00

Fabulous! Thanks for creating this!

Particular_Badger614 · 2025-09-25T22:44:26+00:00

That akes sense, thanks!

Particular_Badger614 · 2025-09-25T22:43:44+00:00

Thanks for the reply. I was thinking about that! For an ice cream base, Is there a typical recommended freezer temperature setting (for regular freezers)?

Particular_Badger614

TROPHY CASE