Reviews with images
Seems like it cooks at a higher temperature and a pain to clean.
Let me start off by saying my wife and I grill 300+ days a year. Rain, shine, or cold weather. I know how to cook meat, veggies and fruit on the grill and have used wood planks and aluminum foil before, but have never used a cooking mat on the grill before. I use a timer on all my meats and they always come out juicy and succulent.My guess is the mat cooks at a higher temp than normal. The pork loin roast wasn't as juicy as it usually is and the fatty side (which never burns) was a bit toasty. It was still decent, but not as good as usual.I probably will not use this again on my meat, unless it's kabobs. I can see where it would be quite useful in that situation. Using on squash, zucchini, and smaller veggies would work also.I will update in a month or so and see how it works on different foods.Now the real negative issue I have with it is the clean up. It is not easy and takes a lot more effort than soapy water. You might want some scrubby pads or SOS pads nearby. Your food may not stick to it, but any charred bits are likely to be a permanent item on your mat.I keep getting hounded by this Do-Be rep to give a better review. I am sorry Mr. Do-Be, but your product doesn't deserve more than 3 stars IMHO.
