Luca Bianchi
Heat control, grate materials, and small-footprint multi-zone cooking
8Articles
4Categories
About
Former food truck sous-chef who now cooks roadside, at docks, and on trailheads, translating chef discipline to portable rigs.
Core Beliefs
Technique plus predictable heat outruns raw power and oversized gear.
Background
Pulled off a mountain pass, wind nipping fingers, I set a compact grill with a small cast‑iron plancha. Trout kissed steel, asparagus blistered, and passing drivers became diners. A scraper and oil finished cleanup in minutes. That stop taught me control beats size when flavor rides with you.
Perspective
I favor grates and plates that hold and spread heat cleanly for repeatable sears.
Author Articles
Buying Guides: Best Portable Grills by Use, Budget, and Features
Large Portable Griddle: Feeds 10+ in 2 Minutes Flat
Turn a compact grill into a windproof, high-capacity griddle with precise heat zones, 2-minute setup, and 5-minute cleanup to feed 10+ fast.
