I was wondering if you were going to do allot of grilling… chicken breasts, some steak… daily, basically as a major piece of equipment in your business.
What Char Broiler is better a Gas Lava or Gas Radiant? Whats the pros & cons of each. What would you chose?
Also,
Whats your opinion of Star, Toastmaster for a Gas Char Broilers? Which one do you like better? Or is there really no difference.
My preference is a natural gas broiler w/lava rock…you can keep the flame a bit lower and the heat is maybe a bit more even because of the rock…Iava rock, tho a bit messy to clean, but believe the smoke residue, from the rocks, permeates the food better…
So these lava rocks last a pretty long time before changing? Atleast around a year? or no. It’s not something I have to change, every couple months - do I?