I have cooked on all three and the TEK IR is the only gas grill that cooks as well as charcoal. It's advantages over charcoal are that it is quick to set up, easy to clean up and does an excellent job of creating the charcoal taste. As many here know, the flavor is created by the smoke from the fat striking the hot surface be it charcoal or something else. The higher the IR energy (from gas or charcoal) and the less the flame, the more smoke generated rather than being turned into additional flame. The TEK creates a great deal of smoke because the IR glass sits between the flame and the dripping grease. On older style IR burners there is still an open flame to ignite the grease drippings reducing the amount of smoke to add flavor. With charcoal, once the embers are glowing red, it is emitting a lot of IR and much less to no flame and hence produces a lot of smoke and flavor. I have owned the FireMagic and I would not purchase another. The burners are cast SS but they still do rust over time and the flavor grills wear out too. They are very hard to clean and the heat was not anywhere near as good as the advertisements. If you are the type that never clean a grill and don't mind a gritty looking grill it may not matter. I am the type that wants it to look clean and inviting each time and the self cleaning feature along with the dishwasher removal panels makes the TEK a breeze to clean and keep looking nice. For me that was worth a lot. The more conventional grills like the Firemagic, even with their ceramic infrared burner are not even a close match.

These are a hot marinade method wing, compliments of my brother. A hit with anyone I've served them to. I buy the whole wing, cut the tips off for soup, and go from there. Less items to flip, easier to handle. I nick the skin between the two segments. that allows the skin to both drain and shrink to the meat, less flabby. I brine the wings as I've proven to myself time over time that brined poultry flares up less on a grill. Simple 10 T K salt, 8 T sugar to 4 liters of water. 20 minutes, rinse well, drain well and lay out on toweling to surface dry. Lay them out on a medium hot grill and grill, turning as needed until 3/4 way done. In a large bowl place a chunk of butter and throw partially done wings into same. Add hot sauce of your choice, lots, and toss. Let sit. Toss, let sit. Add hot sauce if you have none left in the bottom of the bowl, toss. Meanwhile turn grill to high and close it up and let it "self clean" Leave it in high, you want it hot. The more often you toss, the better. The ideal is to have the wings soak up the maximum amount of hot sauce. leaving only a drib in the bowl. After they have marinated long enough (generally the time it takes to consume a bottle of liquid vitamins), flip them onto the grill and separate so you have a single layer. This part is steamy and smokey, its OK tho. Flip each wing to dry and mark the other side, plate and serve with your choice of sides, sauces, etc. These wings are bad to the bone, don't do the last hot grill part if you are using a sugar involved sauce...you will burn the exterior.

Can't watch videos on dial-up. Too bad.

The pic is great. That is one happy smoker, : ) Smoked a pile of ribs early Spring. Low and slow packed tight. open the packets at some point...no competing here. I only get the Costco ribs. Planning another round this coming weekend. Garden is planted and on its own now except for minor up-keep. Ribs are a good project. I like the GaramMasala addition to the rub. I make my own GM so I just may do one of the packs using that version. My spice rub falls into the complicated category but I have the spices and like fresh roasted, ground fresh. Doesn't take long at all and I can stock up other blends that are low at the same time. I bbq a big batch while I'm at it. I swear the neighbors can smell it. One is a football field away and the other is 3 fields away. We do fair trade with the closer. His leeks are baseball bats and mine are toothpicks. He brings leeks and I give all the rhubarb they want. "whatcha cookin'?". The other neighbor is 6'6 and huge. He could use the walk but he drives. "whatcha cookin'?". He offers nothing but an appetite, lol. Plenty for everyone. I plan on 8-10hours. Start about 9am. All I have patience for. I aim for fall-of-the-bone with a tug. I like it to hold on. Leftovers I pull off the bone and food saver in packets for the freezer for mid week quick tacos. I use wood, side fire box. Free fuel. Maple, birch, pear, plum, apple. Old trees. Mesquite powder is a great ingredient. From the seed pods, not the bark/wood. Smells like milk chocolate. HERE