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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?

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 hr.at 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<

thanks