One of those times I dropped a burger, rendering the test invalid. Grease from the burgers dripped inside the grill, causing sometimes-large flare-ups that caught me off guard. Our testing process involves flipping the burgers six minutes into grilling, and that's hard with a temperature probe stuck inside each one. (Read more about the USDA's recommendations for cooking beef.) Each time, I stuck a temperature probe in the middle of each burger and used a datalogger to see how long it took them all to reach 145 degrees. I cooked 36 5.3-ounce burgers in the name of grill testing - six consecutive tests of six burgers each on high heat. But the speedy Performance XL blew it away with deliciously tender whole grilled chickens. My chicken was tender and somewhat juicy with somewhat crispy skin - I even took some home for leftovers. That isn't a very long wait, but it's significantly longer than the Char-Broil Performance XL, which only took 1 hour and 11 minutes. Like pork, the USDA has recommendations on food-safe cooking temps for chicken.Īcross the three chicken tests, they averaged 1 hour and 20 minutes to reach 165 degrees. With help from two temperature probes connected to a datalogger, I was able to track the time it took for each chicken to reach an internal temperature of 165 degrees Fahrenheit. I placed each chicken on a small piece of foil in the center of the grill, directly over burner two (which, again, was turned off). For these tests, I turned on burners 1 and 3 and left burner 2 in the middle of the grill off, per the user manual's suggestion. I also grilled three whole chickens (in three consecutive tests) on medium indirect heat using the same rub from the ribs test. The Genesis II has a slightly larger cooking area, four wheels (compared to the Spirit II's two) and 37,500 total BTUs (compared to the Spirit II's 30,000 BTUs), but they are comparable in terms of performance, design, features and overall ease of use. The Spirit II is similar to the $850 Weber Genesis II E-310. The other grills we tested don't offer any smart accessories, which sets the Weber apart. In theory, you connect it to the grill and can check in on the temperature of your food from your phone. Since the iGrill 3 costs an extra hundred bucks and is optional, I didn't test it with the Spirit II. This model is compatible with Weber's $100 iGrill 3 app-enabled temperature probe. The Spirit II has something confusingly called "Flavorizer Bars." Its user manual explains that these bars are "angled just right to catch drippings that smoke and sizzle, adding that irresistible smoky flavor we all know and love to your food." They're also supposed to help route drippings away from the burners toward the "grease management system." I'll talk about this more in the performance section below, but I'm not convinced the Favorizer Bars did anything to help my grill's cooking performance - or to mitigate flare-ups. Yes, it's technically less expensive than the Broil King Baron S520 and the Char-Broil Commercial Double Header, but it has only three burners compared to the Baron's five burners and the Double Header's four (two per main grill compartment). 1A), Prop 65 y OEHHA RELs óxido de cobalto (II) y dióxido de titanio, listados en Prop 65 e IARC Carcinogens - 2B.As you can see, the Spirit II is an expensive grill. 1B) monóxido de níquel, listado en EC Annex VI CMRs (cat. This product contains Diboron Trioxide which is listed in EC Annex VI CMRs - Cat.1B Nickel Monoxide which is listed in EC Annex VI CMRs - Cat.1A, Prop 65, and OEHHA RELs Cobalt (II) Oxide and Titanium Dioxide which are listed in Prop 65 and IARC Carcinogens - 2B at the following website: Įste producto contiene trióxido de diboro, listado en EC Annex VI CMRs (cat. ( Wash hands after handling this product.)Ĭombustion by-products produced when using this product contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm. Proposition 65 Warning: Handling the brass material on this product exposes you to lead, a chemical known to the State of California to cause cancer, birth defects or other reproductive harm.
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