Question for you BBQ experts (equipment)

[Tenacious E]

Here's my PK Grill in action tonight. Steak on the right is getting seared. Steaks on the left waiting their turn. I smoked them indirect about 40 minutes before searing.

Vegetables on an extension rack. As you can see, space is too damn limited.

I didn't measure the grill temperature, but Trad is right I think...I'd say this is hot enough.

Came out freaking awesome. This really is the ultimate steak machine. That surface char is why I don't use the Grill Grates with steak.

Perfection

 

[Nole Lou]

It's real easy for that "perfect char" to turn perfectly black with flames like that. You did a good job.

Thanks. Yeah, the flames don't run like that the whole time of course, that picture just happened to capture the perfect time. It will burst into flame like that after searing about a minute on a ribeye because of all the fat, then the flames burst like that. Ok usually leave it in those flames maybe 20 seconds and then move it off. The picture isn't really representative of the cook, but it did look cool as hell.