Gas Grill - Pizza Success

[lukem]

My Menard's special el-cheapo grill has given up the ghost. The buners, mounts, and some internal stuff has rotted away. In its defense it has some serious miles on it. I grill at least twice a week year round.

Now I'm trying to decide if I should buy another throw-away model or spend the coin on a nicer one. I have read the reviews compairing equal models from different manufacturers, but what I can't figure out is how much longer can I expect it to last and what is the cooking quality (even heat, etc) over a cheaper grill.

Anyone made the leap? Would you do it again?

 

[mbcijim]

I paid $500 for a char-broil grill in 2002. I use it at least once a week since then. I've replaced the regulator twice, and it still works good.

That said, I tried to replace the burners under warranty (they are cast iron and not the $20 replacement kind). I needed my receipt to prove that I was the original owner. I had the written warranty, and saved half the "send this card in for warranty registration". On top of that, they recalled the temperature sensor about 4 years ago and automatically mailed me a new one, because I had registered it for the warranty. I never got them replaced under warranty. They said I couldn't prove I was the original owner. I'm still using them but the cast iron keeps peeling to the point of failure.

 

[Bocefus78]

Weber all the way....mines 12 years old, igniter still works, rust free and never ever covered, and parts are readily available of for some reason 15 years down the road something finally gives up. Worth every penny.

 

[wannabegreener]

Weber all the way....mines 12 years old, igniter still works, rust free and never ever covered, and parts are readily available of for some reason 15 years down the road something finally gives up. Worth every penny.

Mine is 14 years old and only replaced the igniter once. I probably paid $300 - $400 back then so it's down to about $28 per year.

 

[Jags]

Hmmm... I am a pretty serious grill master, but I do have a gas grill for convenience. It is used all year and probably 2-3 times per week. I am picky about temp control and even heating. I use indirect heat approx. 25% of the time. That being said, cheap grills don't cut it.

If I can make a couple of suggestions:
Burners should run front to back, not side to side (or run North/South in stove speak), and should have 4 or more burners. I prefer 5. This allows for BIG firepower on those porterhouse steaks or use only the outboard burners for indirect (cook in the center)

If it is stored outside, consider stainless. Mine is garage kept, but stainless, and it is going strong.

Look at the grill grates - they should be HEAVY. The mass, after warmup, will stay hot compared to the light gauge ones with a hunk of cold steak slapped on them.

It should have a removable tray on the bottom of the grill for easy cleaning. Anybody that has done a mess of wings on indirect heat can tell you what happens on the next fire-up without a cleaning. Makes cleaning easy.

SPACE - I like lots of grill space. I often cook entire meals on the grill, right on down to the grilled peaches for desert.

Better grills simply last longer in most cases because of the quality of materials used. Step up to a good one, my friend. You will never wish that you hadn't. Just one dudes opinion.

 

[gpcollen1]

If you want a QUALITY product and a CHEAPER price, you need to find something in the middle and buy in the fall. I got a pretty darn good deal on a kenmore closeout last fall. For about $300, I got a 4 burner, 1 sear burner, 1 side burner grill - stainless burners and grates. Comparable grills were around $500-600. It was a close out and on sale. prior to buying, I read reviews. Reviews on this model were not very good, but when I read them, they were bad for stupid reasons shortly after purchase - hard to put together and other non-sense. Funny thing with reviews is most don't go back to review if the product is great.

As for once you have your grill, proper maintenance is a must. I use mine all year round on my covered porch so it gets plenty of use - even though I use my smoker and weber kettle too. You need to keep the grates clean and clean the crap out of the bottom regularly or it keeps moisture in there and parts rot out.

My last buy before this one was a $200 closeout of a $400 unit. That lasted 5 years before i decided that $100 in parts was not reasonable when I could buy a new one for $300.

 

[smokinj]

Split down apple and hickory 2x2 inch squares.....Lites faster and coals faster than charcoal! :cheese:

Gas and coal are for Sissy's......! :lol:

 

[Jags]

Gas and coal are for Sissy's......! :lol:

:lol: :lol:
I'm not gonna argue the virtues of hard wood/charcoal/gas, but I will say that when I drag my sorry butt in a 8:30 at night and have yet to eat, that gas one gets fired up. Insta-heat.

 

[smokinj]

Gas and coal are for Sissy's......! :lol:

:lol: :lol:
I'm not gonna argue the virtues of hard wood/charcoal/gas, but I will say that when I drag my sorry butt in a 8:30 at night and have yet to eat, that gas one gets fired up. Insta-heat.

I have gas as well, but can have a fire ready in about 20 min's they all look at me strange if I use coal or gas.....There overly spoiled now. They even tasted coal a few months ago and only used it to start the fire..... :cheese:


Oh 20 mins thats 2 cold beers after a hard day! :lol:

 

[lukem]

Hmmm... I am a pretty serious grill master, but I do have a gas grill for convenience. It is used all year and probably 2-3 times per week. I am picky about temp control and even heating. I use indirect heat approx. 25% of the time. That being said, cheap grills don't cut it.

If I can make a couple of suggestions:
Burners should run front to back, not side to side (or run North/South in stove speak), and should have 4 or more burners. I prefer 5. This allows for BIG firepower on those porterhouse steaks or use only the outboard burners for indirect (cook in the center)

If it is stored outside, consider stainless. Mine is garage kept, but stainless, and it is going strong.

Look at the grill grates - they should be HEAVY. The mass, after warmup, will stay hot compared to the light gauge ones with a hunk of cold steak slapped on them.

It should have a removable tray on the bottom of the grill for easy cleaning. Anybody that has done a mess of wings on indirect heat can tell you what happens on the next fire-up without a cleaning. Makes cleaning easy.

SPACE - I like lots of grill space. I often cook entire meals on the grill, right on down to the grilled peaches for desert.

Better grills simply last longer in most cases because of the quality of materials used. Step up to a good one, my friend. You will never wish that you hadn't. Just one dudes opinion.

Thanks Jags, good input as usual.

 

[lukem]

Split down apple and hickory 2x2 inch squares.....Lites faster and coals faster than charcoal! :cheese:

Gas and coal are for Sissy's......! :lol:

Then call me a sissy.

I have a fit pit with grate for wood grilling if I'm craving the flavor. But when I get home and the kids hungry NOW, gas is better.

 

[Badfish740]

Split down apple and hickory 2x2 inch squares.....Lites faster and coals faster than charcoal! :cheese:

Gas and coal are for Sissy's......! :lol:

Then call me a sissy.

I have a fit pit with grate for wood grilling if I'm craving the flavor. But when I get home and the kids hungry NOW, gas is better.

Our grill serves as our "summer kitchen" as we have a small house, inadequate AC, and an oven that will get the kitchen up to 80 degrees in no time. There's no way I'm cooking over a wood fire six nights a week every summer! I will say this-you'd be amazed at how many folks throw out perfectly good gas grills every year because they either just wanted a shiny new one or the ignitor went bad. I picked a Char-Broil up for aluminum scrap (cast aluminum at the time was paying a pretty penny and a whole grill body weighs about 5lbs) four years ago and I'm still using it to this day. I just light it with a fireplace lighter.

 

[lukem]

If you want a QUALITY product and a CHEAPER price, you need to find something in the middle and buy in the fall. I got a pretty darn good deal on a kenmore closeout last fall. For about $300, I got a 4 burner, 1 sear burner, 1 side burner grill - stainless burners and grates. Comparable grills were around $500-600. It was a close out and on sale. prior to buying, I read reviews. Reviews on this model were not very good, but when I read them, they were bad for stupid reasons shortly after purchase - hard to put together and other non-sense. Funny thing with reviews is most don't go back to review if the product is great.

As for once you have your grill, proper maintenance is a must. I use mine all year round on my covered porch so it gets plenty of use - even though I use my smoker and weber kettle too. You need to keep the grates clean and clean the crap out of the bottom regularly or it keeps moisture in there and parts rot out.

My last buy before this one was a $200 closeout of a $400 unit. That lasted 5 years before i decided that $100 in parts was not reasonable when I could buy a new one for $300.

Stores around here don't really close them out like they used to. I'm having grill withdrawal as it is, so I'm buying next week at the latest.

 

[smokinj]

If you want a QUALITY product and a CHEAPER price, you need to find something in the middle and buy in the fall. I got a pretty darn good deal on a kenmore closeout last fall. For about $300, I got a 4 burner, 1 sear burner, 1 side burner grill - stainless burners and grates. Comparable grills were around $500-600. It was a close out and on sale. prior to buying, I read reviews. Reviews on this model were not very good, but when I read them, they were bad for stupid reasons shortly after purchase - hard to put together and other non-sense. Funny thing with reviews is most don't go back to review if the product is great.

As for once you have your grill, proper maintenance is a must. I use mine all year round on my covered porch so it gets plenty of use - even though I use my smoker and weber kettle too. You need to keep the grates clean and clean the crap out of the bottom regularly or it keeps moisture in there and parts rot out.

My last buy before this one was a $200 closeout of a $400 unit. That lasted 5 years before i decided that $100 in parts was not reasonable when I could buy a new one for $300.

Stores around here don't really close them out like they used to. I'm having grill withdrawal as it is, so I'm buying next week at the latest.

Lowes will but not until labor day weekend.

 

[mayhem]

My old cast iron cheapo H-burner gas grill finally gave out on me for the last time last fall. It was a weeding gift in 1995 and we grill an average of 2x per week, 52 weeks a year and it really owed me nothing. Picked up a Kenmore 3 bar with side burner stainless grill from Sears, it was a floor model and I got it for $160, made by Char Broil I beleive. I like it, works great so far and was very inexpensive. I've used my brother's 3 bar with side bruner Weber and I find I like them both equally. When I got it home the wheels fell right off as I was rolling it across the deck...called the support line and I had a box of all the parts I needed on my doorstep the next day. 5 year warranty.

This is one of those situations where good enough is plenty good enough for me. I get a nice looking grill, it works really well, is a major upgrade from what I had, good warranty and it didn't cost me much.

 

[Later]

As for gas grills, Weber can't be beat. Not the home center ones, but those from a local store. There is a difference. I am VERY happy with the Weber "Q" series grills. Robust, and cook beautifully. Have a Q300 here and a Q200 at the second home. The 300 allows for indirect cooking. The Q320 and Q220 have electronic ignition and higher dome covers - good for Big roasts, chickens and turkeys.

 

[Elderthewelder]

I got a weber summit NG gas grill. had it for over 12 years, no problems

 

[lukem]

I picked up a Weber on impulse after work today. E310. No buyer's remorse, but it is still in the box.

 

[raiderfan]

I had a Char-Broil for years, which I bought from a local hardware store. When I needed a new one (5yrs ago), I decided to take the step up and buy one from one of our local Propane dealers at their shop. I ended up buying a 3-burner Beefeater. Its the only brand that they sold. Only regret is not getting the 4-burner model. Thing is built like a tank.

 

[fbelec]

we had a kenmore basic grill. got two years out of it and had to junk it. my brother had the same problem every two years having to go out and buy. so i decided to spend. inlaws have a ducane it's 20 years old and still grilling. so i bought a ducane. it's 10 years old now. the grill was very expensive ten years ago but there were not to many grills out there that were not of the 2 to 3 years and buy new. i bought the biggest they offered and had a separate rotisserie burner in the back of the grill. stainless base for longlasting it cost me 1100.00 back then but i figured right about now it's a wash as far as the cost or buying 5 grills. only thing wrong is first grill that holds ceramic bricks is starting to go. that's it. the burners are stainless and made like a boilers burner. meaning the flame comes out at the top of the burner and not the sides. so they will not burn out. they look the same as when i bought it 10 years ago. i was told it was the only grill that had burners like this and the grill came with a lifetime warranty. now for the bad news. weber bought them out and destoyed all the parts. i guess they couldn't take a company that made a better quality grill so buy them out and step on them. i'm not saying that weber is a bad grill, they are top quality but the design of the ducane was for buying one or two grills for your lifetime. and a rotisserie cuts the cook time in half at the same time basting for the whole cook. awsum chicken that if you cook it two long it falls of the spit. above the rotisserie burner is a holder made for wood. so you put in some smoking wood and a chicken on the spit and 60 to 75 minutes later it's awsum eating. we use our grill 3 to 4 times a week and there have been 5 and 6 times a week. my long winded comment comes down to don't be afraid to spend some money on optional things for a grill if you use it alot. and btw i like the burners that north to south also, it gives more flexiablity to cooking different things at the same time.

 

[lukem]

I picked up a Weber on impulse after work today. E310. No buyer's remorse, but it is still in the box.

Weber Genesis E310. Got an OK deal on it....wasn't sure if I was going to keep it, so I read up on all the normal review places and really had to look hard to find a bad thing about it. Then I remembered my unlce (grillmaster and fancier of high quality tools and equipment) had one too.

After that, I took the plunge and opened the box...it was going to be a keeper.

Initial impressions after assembly and only 1 outing (grilled some peppers, zucchini, squash, and pork shoulder steaks).

1.) Quality parts throughout. This thing is heavy...much better than anything else you'll find at a box store.
2.) Even heating. There's not a cold spot side-to-side or front-to-back.
3.) Gets much hotter than the old grill. Had it up to 600 in no time. That, and the heavy cast iron grates, make for a good sear on the meat.

I like it. Glad I stepped up to the pricier one.

Now I'm going to figure out a way to make the old grill a dedicated smoker.

 

[Adios Pantalones]

I have a Weber- I guess it's a mid size. Wife got it free on a points system through work (they threw that in there for sales folks). I love it, use it 12 months a year, with little maintenance. Never replaced a part- had it mebbe 4-5 yrs now.

I'd recommend it, though I'm not as serious as some here, and it doesn't meet all the criteria/nice to haves that some have mentioned.

As for charcoal vs gas- when I finish my 1 hour plus commute in the evening and will get to work after dinner cutting wood, or doing kiln stuff, etc- it's nice to turn a knob, hit a button, and be laying burgers on there 5-10 minutes later. The weekend is the time for serious cooking, and then I won't debate the merits of charcoal etc- not at'all

 

[Jags]

and then I won't debate the merits of charcoal etc- not at'all

Better not - or there might be trouble, mister. :zip:

:lol:

 

[Adios Pantalones]

I'm a peaceful guy. I'm serious about chili, and even then I make the beans on the side so that nobody gets killed in a beans vs. no beans war. (I do, however, insist that most of the beef be small cubes rather than ground. What a difference)

By the way- if you ever run outta Viagra- make a pizza with home made dough and use good chili instead of sauce (light cheese). Daaayumm

 

[Jags]

(I do, however, insist that most of the beef be small cubes rather than ground. What a difference)

Abso-freakin-loutly. It is a must. And with my recipe, it will contain one, very dark beer (usually a porter).

Grilled chili anyone? Ain't figured that one out yet. %-P