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CrossRay Cooking
March 19, 2010
12:09 pm
Forum Posts: 3
Member Since:
March 17, 2010

So I got the out door kitchen built. I went with the GrandHall Odeon CrossRay grill. It will be a learning period ahead.

First did some burgers.. Seared fine.. but lost track of when they were done.. Few were hockey pucks and some were not done inside.

Ribs were better the next time out. But did not finish on the grill..

Anyone else have a problem learning this type of cooking?

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March 19, 2010
6:50 pm
Forum Posts: 125
Member Since:
June 24, 2008

Not familiar with that particular brand, I am familiar with Tec which I think is similar… Sounds to me like your heat is just too high, if it is anything like a Tec, the heat should be very even all the way across.. So just try cooking with it a little lower temp until you get the hang of it.


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March 22, 2010
3:26 pm
Forum Posts: 3
Member Since:
March 17, 2010

RIGHT.. Temp was too high. It is the same as a TEC (IR ),  named CROSSRAY because the "burners" are set across the front and back sides. There is only a catch pan in the center bottom of "grill".

Last night I did another set of ribs.. kept temp down to 175 for 1 1/2 hrs. Then wrapped in foil for another 1/2 200 then set covered for another 10 min. I could not wait any longer.  Came out GREAT..

Only a dry rub on them… did not mop on anything..

Just need to learn this thing… checked the temp across the grill and it is even at all spots . How I bricked the burgers last time I'lll never know.. guess I looked away at the wrong time.. >grin<


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