Line cook for 15 years, then 12 years running a BBQ judging circuit. Owns four grills and a thermometer collection his wife says is out of control. Tests every grill with the same routine: a dozen burgers for evenness, a full brisket for heat stability, and a chicken for flare-ups. Keeps a spiral notebook of every cook with ambient temp, wind, and where the hot spots were.
Ray, based in Austin, TX, has been testing and reviewing gas grills & outdoor cooking for years. Every review on this site comes from hands-on time with the actual product — not spec sheets.
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