Did you get a cookbook? I do not know of any cooking classes. The real trick is to be sure to let the grill pre heat for 15 mins. ( longer in the winter ) Also, all cooking is done with the lid closed. Each time you open it, it must recover. It's a matter of time. If you want flame kissed, burnt food Holland is not going to do that. What you will get is a very moist cooked all the way through fine piece of meat. I have yet to cook anything on my grill that wasn't great ! When people come over they ask, " how do you get that to taste so good ? " I love mine, woundn't want any other grill.

I have a 48" CC with a grill/griddle. The grill is great, to the point that I should have skipped the griddle and gone for a 24" grill. I have cooked chicken, veggies, burgers, lamb chops, thick cut bacon, steaks, you name it! The best part is clean up is easy- I hit it with a regular grill brush and put the cover it- done! Every month or so I take the grates off and put them in the DW. They reverse so you can cook delicate fish with the very wide flat side or everything else on the thin side (which has built in grease channels that really do direct the grease to the front). You do need to make sure you have a large exhaust fan to take care of the smoke that occurs when grilling. I have also seen people use them as additional burners when you need a lot of burner space...

I would go with cast iron as well. Cast iron is actually very easy to care for as long as you know how. - Never use soap on it except perhaps during initial cleaning and seasoning. - Scrape with a metal spatula right after use and get either steel wool or one of these abrasive scouring pads to scrub under hot water if necessary. - *Never* put a hot cast iron pan in water or pour water into/onto it. For me 90% of the time, a simple scrape and rinse is enough. Sometimes just wiping it down is sufficient. The key is to leave the oils on it because that's what keeps it from rusting. If your pan starts to look dull after washing, heat it up to dry it off completely and rub in a thin coat of oil using a paper towel. Applying heat is important to get rid of any moisture that could get trapped under the oil you are applying. After apply the oil, heat until it starts to smoke, then turn off and let cool. If you have anything crusted on, you can soak the pan for a bit but I'd avoid leaving it overnight. If you fill the pan with hot water and set it on the stove to boil for a minute or two, even the crustiest pan can be easily cleaned. Then just follow the steps above to apply a new thin coat of oil to refresh the seasoning. Good luck.

I have a 60” dual fuel range, we got a great deal on a floor model, so I wasn’t looking for an indoor grill but it came with the grill and a griddle. I use the griddle all the time... the grill... not so much, and we grill a lot too. It just doesn’t get as hot as my Weber, plus, it’s just not large enough for our needs (we are a family of 7). I use it here and there in the winter, mostly for grilling things like vegetables or pineapple because it does just fine for that. The clean up is a real hassle (though clean up for my griddle couldn’t be easier) and I just hate that part of it, it does keep me from using it sometimes. I do have a great vent and system that takes care of the smoke and odors, but I wanted that anyways because we do a lot of high heat cooking even without the grill. If I could do it again, I’d rather have double the space for the griddle and not have the grill at all. I much prefer my outdoor grill, we use it almost year round even though we live in a cold climate as well... it just doesn’t heat well for me on the coldest and windiest days, so a more sheltered location for my outdoor grill would be higher on my priority list than an indoor grill if we ever have to move again. Hope that helps!