If you sear the meat on both sides on high heat when you initially put it on a gas grill, it will seal in the juice and flavors. My gas grill does just fine and much quicker.
Like a dream. You got hot coals in 5 minutes. There are cheaper galvanized steel ones than that aluminized steel Weber chimney in the picture, though. It doesn't need to be clean, I store it in a bag of charcoal, for goodness sakes.
Anyone ever own one of these? Back in my charcoal days I used one. Cheap little grill but the grill was just the right distance from the coals and the whole contraption would heat up just right. Could hardly make a mistake with it.
