bbq: I'm considering using a Garland charbroiler for recreational use. Bought it from restaurant liquidation. Converting supply line to natural gas quick-connect. I'm told the char-broiled steakhouse flavour is simply a result of BTU's and that the Home Depot variety of gas bbq could not fully replicate that cooking method.|||I'll answer as soon as I stop laughing..... Ok, I've stopped, You can duplicate the restaurant flavor at home on your BBQ after you have cooked about 2000 steaks and burgers, and have mastered the proper temperature and timing for whatever BTU you use. Fire is fire, the flame is the same flame in the kitchen as it is in the back yard, the only reason restaurants have higher BTU units is because of demand not because they cook at a higher temp, the knob on the front still says, low, medium and high. As for cuts of meat, we don't use anything special, it's called profit, the most for the least, there are "Steak Houses" that use top grade but you pay for it. Practice practice practice, you'll find the right combination, I did and it only took me 35 years.|||Your project sounds pretty cool. Definitely the commercial charbroilers can put out the BTU's. Thinking out loud... I wonder if you can convert it to run propane. I think propane has more energy content than natural gas, but I don't remember if you have to reset the air-fuel ratio at the orifice. Typical home barbeques put out anywhere from 10,000 BTU's to 40,000 BTU's. Commercial Charbroilers, depending upon the model, can easily double that output starting at 20,000 BTU's. I,also, tend to believe that restaurant results are difficult to replicate at home with regular cuts of meat from the supermarket since most of the high-end eateries use dry-aged prime cuts of meat. In the spirit our caveMAN roots, of thinkering and cooking with fire, I applaud you.|||Soak woodchips (BBQ woodchips at your local grocery store) place in tin foil, poke holes and place on the oposite side of the grill that you are using. The smoke of the chips will flavor and infuse the meat... Yummy!!!|||commercial grills, commercial salamanders, commercial rangetops, commercial roast beef convection holding ovens - these make a big difference. Even searing a scallop sucks on a thin blue flame home gas oven with home cookware. Mind you, if its steaks your speaking of, there are 2 other big factors. 1.marbled beef - (US Prime dry aged 7 weeks is superb, but that's not what restaurants use - good old A3 beef well marbled will do nicely - just stay away from super lean, supermarket A1 that housewives love. 2. Season excessively then slather it with lots of maitre d'hotel butter to finish. p.s. real old fashioned charcoal grill will out-do them all- if you're man enough, but 35 years of experience as a grill man won't help improve the steak at all