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fit under the lid with room to spare and

we also used white bread to map each

grills heating pattern and thermometers

to see how the grills retained heat over

time which is really key for tender

barbecue and grill roasting as we cooked

we also considered how easy they were to

use and clean and whether their design

was sufficient and sturdy as you know

there are two kinds of grilling direct

and indirect and direct grilling you put

the food right over the fire and cook it

quickly like for burgers or steaks now

here you want the heat to be strong and

even across the grill surface to map the

grills heating patterns we preheated

them for 15 minutes then quickly lay

down slices of white bread some of the

grills let the bread horribly patchy

with burned blackened toast in some

areas and white pale slices and others

the best were all nice and golden which

tells us that the heat was spreading

evenly across the surface for good

uniformed controlled cooking was this a

fluke no because when we spread burgers

across the whole surface we saw these

patterns again some burgers are

practically burned while others were

nearly raw but the Green mountain grills vs Traeger that had

toasted the bread to a nice even gold

also made it easy to cook dozens of

perfect burgers and when we grilled

expensive strip steaks the cost of

buying a bad grill became even more

evident are you going to pay top dollar