I got to sample some steak made on the Cinder just earlier this week. Pretty fantastic, never seen such a thin sear with the meat cooked through just so. Amazing how tech and gorgeous industrial design can take the Foreman grill into the future.
Anybody recall the Flavorwave?
I'm not sure how this would work without the vacuum seal and water bath. The biggest thing I'd pay attention to is the specific heat of the grill material -- you'd want something that doesn't drop in temperature drastically when you put food (colder items) on it.
@imnotjk Exactly! It's all about precision temperature control and we've used some rather advanced techniques to achieve it. Especially at sear temperatures when you place a "cold" steak of 135° F on a "hot" plate of 500° F. The sear is really nice, you can see it on the web photos.
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