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MandoMando
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All of your postulations are valid. A couple more below. These would my main concerns:

  • A normal grill has a tendency to be wilder in control and cooking to the centre properly might become unpredictable.

    A normal grill has a tendency to be wilder in control and cooking to the centre properly might become unpredictable. Though I have seen full grill recipes with the Big Green Egg. This you can mitigate using an insertion probe thermometer.

  • The grill tends to dry out the meat. The humidity in the oven doesn't escape and prevents the outside to turn into leather.

    Purpose of the grill is deliver flavor to the outer layer of the meat. It doesn't do much for the center and it tends to dry out the meat in long term since the humidity escapes. In the oven it reaches a saturation point and prevents turning the outside into leather as the center is being cooked. This you can't easily mitigate on the grill. If you look carefully at their picture, you can see a break in color and texture at about 1/2" depth where it goes from gray-ish brown to moist pinkish color. They are trying to prevent that break line to get too deep in the meat.

All of your postulations are valid. A couple more:

  • A normal grill has a tendency to be wilder in control and cooking to the centre properly might become unpredictable.
  • The grill tends to dry out the meat. The humidity in the oven doesn't escape and prevents the outside to turn into leather.

All of your postulations are valid. A couple more below. These would my main concerns:

  • A normal grill has a tendency to be wilder in control and cooking to the centre properly might become unpredictable. Though I have seen full grill recipes with the Big Green Egg. This you can mitigate using an insertion probe thermometer.

  • Purpose of the grill is deliver flavor to the outer layer of the meat. It doesn't do much for the center and it tends to dry out the meat in long term since the humidity escapes. In the oven it reaches a saturation point and prevents turning the outside into leather as the center is being cooked. This you can't easily mitigate on the grill. If you look carefully at their picture, you can see a break in color and texture at about 1/2" depth where it goes from gray-ish brown to moist pinkish color. They are trying to prevent that break line to get too deep in the meat.

Source Link
MandoMando
  • 9.6k
  • 7
  • 35
  • 62

All of your postulations are valid. A couple more:

  • A normal grill has a tendency to be wilder in control and cooking to the centre properly might become unpredictable.
  • The grill tends to dry out the meat. The humidity in the oven doesn't escape and prevents the outside to turn into leather.