is this the one you have ?? I like the btu I think, does it make a killer steak ? http://www.masterchefbbqs.com/en/S550_G55101-2.php
any and all advice appreciated, for me, small is better, we usually just cook for two and sometimes 4, but indirect is not an issue as I have a BGE, a rotiss might be interesting
Actually, mine is an E550 and it seems to be a nicer grill. It's very similar to the E500 but with cast-iron grates instead of porcelain-coated (which I'd never buy again):http://www.masterchefbbqs.com/en/E500_G45308-9.php
Here is a pic (though not a great one):
It's just a basic gasser, but that sear burner gets really hot. Like I said above, it isn't too large but I can fit about 4 pork chops or 2 good-sized T-bones on it. And yes - that sear burner does a killer steak as shown in the pic above. The grill marks on the back side of that steak were even better.
One very minor thing to note about IR sear burners like this: if it's got a cast-iron grill grate like mine above, you need to re-oil it and reseason it a bit more often. The heat gets intense enough to burn off any seasoning after a few cooks. But keep in mind that a CI grate gives the best grill marks anyway, so it's a minor tradeoff.
And to be honest, after a few sessions you get used to re-oiling the grate so it becomes second nature anyway. It's a tiny price to pay for a great steak.
As for the grill itself, the burners are well-built and there aren't many hot spots or cold spots. And with a 4-burner configuration it also makes indirect cooking a breeze. The rotisserie burner is a lot heavier-duty than most I've seen on grills of this nature and it also kicks out a lot of heat. So much heat, in fact, that I only use it for crisping up a piece of meat at the end of a cook.
Oh - and just for fun, this is what the grill looks like when it cooks a nice, big sirloin roast on an el-cheapo rotisserie