Author Topic: Gas grill recommendation (Read 3912 times)

Hutch · « **on:** July 03, 2011, 01:43:25 PM »

Friends, my "Char-Broil Commercial" (yeah, right) gas grill, bought from Lowe's ~ 5 - 6 years ago, and used once or twice a week in all seasons, is about spent. The raceways or galleys or whatever you call the piping for the gas inside the grill are rusting/leaking, and they appear to be of a piece with the framework, which is to say, not an FRU.

I bought this one at Lowe's thinking it would be useful far longer than it turned out to be. My grill location is outdoors (duh) but under a generous roof overhang. I don't cover it. I routinely cook meats with a salty marinade. I don't really like the lava rock or ceramic biscuit design, but could be convinced. I can spend a fair amount of money on this (prefer to keep it to 3 digits, but have some leeway). I'm tempted to start buying cheapest damned 2-burner grill I can find and throw it away every year or two. I think it'd cost less in the long run, because I've spending 4x - 5x the minimum price, but only got 4 or 5 good years out of it. I'd like to hear y'all's opinion/suggestions.

castle key · « **Reply #1 on:** July 03, 2011, 01:52:07 PM »

Not a gas grill....quick thread drift....but I bought a "Big Green Egg." Absolutely geeky, yuppy, expensive suburban product, but it really is worth every penny I spent.

Take a look at it.

Hutch · « **Reply #2 on:** July 03, 2011, 01:54:09 PM »

Nope. Sorry. Gas grill.

Tallpine · « **Reply #3 on:** July 03, 2011, 02:16:02 PM »

Where are you?

I've got an old Weber that someone gave me before they died. The cart frame is falling apart but AFAIK the grill is fine. I tried to give it away once but they left it behind at our place.

We just never got into the habit of grilling so I never bothered with fixing the frame.

Ron · « **Reply #4 on:** July 03, 2011, 02:19:53 PM »

I have one of the lower price point Weber gas grills (Genesis?). The coated grill surface and coated "flaverizers" eventually rusted out. The burner is 8 years old, no issues. I replaced the rusted out grilling surface with the stainless replacements. When the flavorizers rusted out I did the same, replaced with stainless.

If you can swing getting a Weber that comes stock with stainless do that, if not the nice thing about this grill is parts are readily available.

AmbulanceDriver · « **Reply #5 on:** July 03, 2011, 03:01:29 PM »

That's funny... well, not really funny... but I was looking at that same grill on the lowe's website to replace the one that was destroyed in our shed fire....

And started seeing the same pattern in the reviews as what you're describing...

So I looked at SWMBO and said, "Back to the drawing board!!!!"

We're now considering building our own brick charcoal and gas grills.....

We'll see....

sanglant · « **Reply #6 on:** July 03, 2011, 07:20:50 PM »

weber uses steel plates instead of rocks. all i have for gas cookery.

oh, and there's a competitor to BGE that makes a really big oval modal if anyone was holding off because of the size.

oh, and some really nice looking tile modals to. wanted one a long time, but ain't no way.

Scout26 · « **Reply #7 on:** July 03, 2011, 08:00:42 PM »

Best of both worlds. A buddy has this one and loves it.

http://www.homedepot.com/Outdoors-Grills-Grill-Accessories-Propane-Grills/h_d1/N-5yc1vZbxah/R-202664595/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053

Waitone · « **Reply #8 on:** July 03, 2011, 10:30:59 PM »

I have a 20+ year old Weber Genesis. Rusted out grill and bars was replaced with stainless steel. I occasionally have to take the flame rods out and clean out spider webs and so forth. An occasional bolt falls out of the cart. Work surface was some kind of soft wood. Replaced with plastic lumber and all is well. It has needed maintenance over the years but it still does a fine job.

41magsnub · « **Reply #9 on:** July 03, 2011, 10:53:14 PM »

Another Weber Genesis here. One thing I started this year was only using 2/3 of it for food and putting a tray with mesquite chips and water between the flavorizer bars and the grill on the other 1/3rd.

RoadKingLarry · « **Reply #10 on:** July 03, 2011, 11:28:43 PM »

Heretics All!

This is the only proper fuel for outdoor cooking

A pox on your propane!

sanglant · « **Reply #11 on:** July 04, 2011, 12:08:21 AM »

unless you're cutting your own wood, ready made charcoal will save you a fortune.

and it's more consistent.

still need some wood of course, just less.

zahc · « **Reply #12 on:** July 04, 2011, 12:08:51 AM »

My parents, who always swore they would never use a charcoal grill, recently bought an egg knockoff after seeing their relative's. It's amazing, but it's a little different. It's easy to get the food juicy because it's almost an oven/steaming effect. However it's hard to sear the food if you happen to want that.

RoadKingLarry · « **Reply #13 on:** July 04, 2011, 12:33:19 AM »

Quote from: sanglant on July 04, 2011, 12:08:21 AM

unless you're cutting your own wood, ready made charcoal will save you a fortune. and it's more consistent. still need some wood of course, just less.

Doesn't everyone have 3-4 acres of hardwood available to harvest for cooking

seeker_two · « **Reply #14 on:** July 04, 2011, 08:59:32 AM »

I've owned one of the larger gas grills before, but I think this will be my next one....

http://www.homedepot.com/h_d1/N-5yc1v/R-202222545/h_d2/ProductDisplay?storeId=10051&keyword=Paul+jr.&jspStoreDir=hdus&Nu=P_PARENT_ID&selectedCatgry=SEARCH+ALL&navFlow=3&catalogId=10053&langId=-1&ddkey=Search

....easier to move around and carry places....and the interchangeable grill/griddle plates make fajita-making a breeze.....

Jamisjockey · « **Reply #15 on:** July 04, 2011, 09:06:49 AM »

Replace it with another Charbroil.

P5 Guy · « **Reply #16 on:** July 04, 2011, 02:27:15 PM »

Ducane, will outlast the cockroaches. I've had mine over ten years and use it six to eight times a month all year long. It still cooks like new.
If I had the time and wood that would be what I'd be using, second choice is the Ducane.

sanglant · « **Reply #17 on:** July 04, 2011, 03:34:09 PM »

Quote from: RoadKingLarry on July 04, 2011, 12:33:19 AM

Doesn't everyone have 3-4 acres of hardwood available to harvest for cooking

lol, no. and if i did i would still be using charcoal for the base fuel. same stuff, just easier to carry use and cheaper.

if you didn't click the link you should, this ain't coal oil and wood scraps.

that "stuff" is for indirect cooking.

Boomhauer · « **Reply #18 on:** July 04, 2011, 06:55:16 PM »

Weber is probably your best bet.

Look, charcoal is fine if you know you are going to be grilling and have the time to devote to it. But when I come home from 8 or 12 hours of hard, long work, and I want couple of burgers or a steak, I want it NOW and not waiting forever for a charcoal grill to get up to proper temp, etc. Gas grill? I'm ready to cook in 5 mins and it still tastes pretty good.

Hutch · « **Reply #19 on:** July 04, 2011, 09:02:25 PM »

Avenger has the right of it. A gas grill is a kitchen tool. Grilling over charcoal is an event, and a labor of love and beer. Not interchangable.

T.O.M. · « **Reply #20 on:** July 05, 2011, 09:46:54 AM »

I have a Weber Spirit gas grill, and a classic Weber One-Touch silver charcoal grill that has been in the family since 1989. Gas is for high heat and fast cooks, charcoal is for low and slow. Both are very much worth what you pay.

I had two Char Broil grills before I jumped to the Weber. The difference is night and day. And, I don't have stainless grates, I have cast iron, and I wouldn't trade them for the world. yeah, they take a little work to maintain, but the way they cook makes them worth the work. As for the flavor bars, i don't mind having to replace them every three or four years. A lot cheaper than buying a new Char Broil that often.

cassandra and sara's daddy · « **Reply #21 on:** July 05, 2011, 01:28:44 PM »

ironically you can only hit the real high heat with charcoal. as in for black and blue steaks

wmenorr67 · « **Reply #22 on:** July 05, 2011, 01:31:49 PM »

Quote from: RoadKingLarry on July 04, 2011, 12:33:19 AM

Doesn't everyone have 3-4 acres of hardwood available to harvest for cooking

When I return from Kuwait next year maybe I will hit you up for a truckload or two.

T.O.M. · « **Reply #23 on:** July 06, 2011, 08:57:06 AM »

Quote from: cassandra and sara's daddy on July 05, 2011, 01:28:44 PM

ironically you can only hit the real high heat with charcoal. as in for black and blue steaks

My Weber Spirit, with all three burners on high, gets up to around 800 degrees in about 15 minutes. My wife likes her steaks charred on the outside and red on the inside (warm at most). Throw a steak on about 3-4 minutes per side, and she's a happy lady.

charby · « **Reply #24 on:** July 06, 2011, 09:51:37 AM »

Quote from: sanglant on July 04, 2011, 03:34:09 PM

lol, no. and if i did i would still be using charcoal for the base fuel. same stuff, just easier to carry use and cheaper. if you didn't click the link you should, this ain't coal oil and wood scraps. that "stuff" is for indirect cooking.

no coal oil in Kingsford. http://old.cbbqa.org/wood/Kingsford.html

News:

Author Topic: Gas grill recommendation (Read 3912 times)