My grill died last weekend & it’s time to replace it. Let’s have some opinions on whatever you’ve used, liked or hated.
So far I’ve checked out some Webers, Vermont Castings, MHP, and the Char Broil Pro Series (at Home Depot – Expo).
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I have a weber silver B ( the smaller one ) I love it!
Mr T
Do not try this at home!
I am an Experienced Professional!
Just bought one yesterday at Sam's Club. Paid almost $600 and is Stainless Steel. Nice set up. Three burners, rotisserie and rotisserie burner on the back wall, and a stove top burner on the left side. Costco has a smaller on for $400 and a bigger one for $800. Sam's Cub has a bigger one for $1300. Breaking this one in on Saturday. Rain or shine :-)
IMHO (worthless) , LP gas grills at any price are worthless and 'lack' flavor. <G>
I'll agree charcoal and some cherry/hickory/ or even oak, chips tastes better, but there are days you don't feel like waiting for the fire to heat up.Never be afraid to try something new. Remember, amateurs built the ark, Professional build the Titanic.
No one will believe this but I`ve had a Sunbeam for almost 10 years and have no complaints at all. Two years ago I replaced the burner and tubes for about 40 bux and upgraded to the ceramic-hickory briquettes. The original ignitor is still on this puppy! I can go out right now and start it first click. I cannot remember ever having a problem with this grill. I`ve never ventured into the realm of super grills ( one day I probably will) so I`m sure I`d be in for a shock as far as quality upgrade, but I`m just astounded that this grill keeps on tickin`. I have about $200 wrapped up in it total and alot of steaks and ke-bobbs have come off this sucker. For a family on a tight budget like mine, it`s been great. And yet, I see so many at the curb for trash pick up. Am I lucky or just stubborn?
I with the Junkster on real charcoal, though. I miss that.
>> I see so many at the curb for trash pick up
Did you pick up all the spare parts?
As I said in my previous post, I had a no-name aluminum for 20 years. The ignitor quitted after the first year, replacement lasted another and had been lighting it with a lighter since. Went through 2 tanks and a second burner. It didn't owe me anything.
Tom
No, I don`t do the curb gold thing. I`ve been tempted a few times but have found I can accumulate all the unnecessary stuff I don`t really need just by keeping stuff I should have really thrown away.
Amen, that's what the mircowave is for <G>!!!!!!!
EDit PS, again in worthless IMHO, ,microwave flavor beats propane stink!!!!!!!
Edited 5/2/2003 1:47:03 AM ET by JUNKHOUND
Exactly, woodbutchers burnin' gas! Ah, the give it to me now generation, and all it costs is a grand!? Hey, I'm hickory grillin' fresh bluefish tonight in a 10 year old 50 buck Weber, I know that stuff will juicy...and isn't there just something special about a real wood fire<G>
Had Spanish Mackeral last night, uhhh,uhhh, uhhh! EliphIno!
I've got no complaints with our Weber Genesis Silver B (I think that's the name). This is the model that has 3 burners and no additional hot plate on the side. The 3 burners give you great control for indirect cooking. It is big enough to cook three racks of baby back ribs at once. Never miss the additional side burner, I think it is one of those things that sounds good in theory but is never actually used.
We paid $450 for it about 3 years ago and since we live in LA we use it at least once a week rear round. I think they are still the same price. If you're serious about the $1000 dollar mark Weber has a new Genesis grill with four burners and more cooking area. I think I saw it for $995.
The only real complaint I have is that instead of a real pressure gauge for the propane tank they have a spring loaded hook the tank sits on. As the tank gets lighter the spring contracts and a little marker shows the tank is getting empty. It doesn't work.
Weber Genesis Silver B. But mine came with the Home Depot (get to use those words in two posts in one day!) exclusive cast iron grates and they are almost shot after two years. (I'm going to make my own stainless replacements) Aside from that, it's a great grill. I use it ~twice a week on average. Very even heat. Prior to that I had a Char Burnt. No need to say more about that one.
Jon
I have a Webber I "stole" from my parents before they moved, about 5 years old now still works great, was about 500 new
Never be afraid to try something new. Remember, amateurs built the ark, Professional build the Titanic.
I've had a Weber (5000) mostly stainless for 9-10 years now and still works great, replaced flavorizer bars once, will need to to do racks again soon, I use it probably 3+ times a week,year round, never had to clean, just scrap or burn off, love burner on side when it's hot or something I'd rather not cook inside like frying fish, chicken or boiling lobsters.
The only thing I wish for is that I live in a cold winter area Minnesota and wish they would add a few BTU's to keep up the heat to sear meat a little more faster. But it always gets the job done nicely. I hesitated at the price back then $850, but it has outlived all others I've owned and proven a bargin, based on life span and the fact that I can replace a part or two is never done on the other brands.
Edited 5/1/2003 9:13:06 PM ET by OTTERGATOR
""""The only thing I wish for is that I live in a cold winter area Minnesota and wish they would add a few BTU's to keep up the heat to sear meat a little more faster"""""""
need more heat try drilling out the gas holes in the burner head. my al2 working fine for 20 years. frame needs replacing this [email protected]
I have a 25 year old Broilmaster.
http://www.broilmaster.com/
They where made my Warm Morning. The old pot belly stoves.
But they where out of for a number of years, but Empire has taken them over. Most of the parts now have a life time warranty.
With the new ones there are a number of options and you can do a custom build your own.
For those up north they have 40,000 btu burners. I think that most of the others have 30,000.
I'd punch it out, but it's like 40,000 would take the edge off, instead of 36,000 BTU's, too small to start to drilling, so adjusted regulator up a tad and cured my issue.
Vermont, that's what I bought two years ago after our old trusty no name aluminum was at its last leg, it was still working though. I looked at Weber and Napolean which are Vermont's close competitors and I decided on the Vermont. It helped us went through a kitchen renovation with flying colors. This year they have a model with a double layered lid which is designed for winter use if that's important to you.
Tom
Ducane. All stainless parts inside. Most all lifetime guarantee. On third season. Got sick of burning out all the charglo's. Seems 650 sticks in my mind on the cost. So far, I'd buy it again. Dual burner. No drip can, everything burns off the stainless guts. Igniter, still good. That has a 5 yr guarantee I think. Use yr round a few times a week. Seers (sp?) meat good and doesn't burn the #### out of it.
__________________________________________
Remodeling Contractor just outside the Glass City.
http://www.quittintime.com/
Bought a Weber Genesis 2000 back in '88.
Still going strong, no regrets.
$435 new, assembled and delivered.
We had a Weber (natural gas) for about 13 years now; it was one down from the top of the line when we bought it and we're very happy with it. I have a chip box for the odd time you need to add some smoke flavour. I do keep a hibachi for T-bones which seem to need the ultra-high sear of real charcoal to bring out their flavour, but just about everything else is just as good on the Weber.
Phill Giles
The Unionville Woodwright
Unionville, Ontario
Weber 3-burner grill.
I agree with most everything mentioned here, especially about the (dumb) weight-based fuel level gauge.
I always keep two spare tanks in addition to the one that is hooked up to the grill.
No matter which brand, do get a three (or more) burner for indirect-cooking capability. It's the ticket to many great cooking on the grill.
The rotissery attachment works very well - the other day we cooked three cornish hens in about an hour (maybe less) at 350 with the middle burner off. We've cooked up to five before.
If you are indirect cooking and trying to maintain 350F, forget about cooking in the winter. The cold ambient temperature and wind can cause too much of a temperature fluctuation.
In a semi-enclosed area it may do better.
If you end up getting a 3-burner Weber, get the at least the full cover and an extra set of flavorizer bars as accessories.
Invest in two extra tanks which in the long run is cheaper then swapping Blue Rhino tanks.
I just gave up on gas grills. I have not gotten very good service out of any of them ... 5 or 6 to the dump over the last several years ... good ones to.
I grilled on real charcoal again this weekend for the first time in several years. What a difference in the flavor!
check out the big green egg. It's awesome.
http://www.biggreenegg.com/
You asked for gas but everyone whom sees my Weber Performer agrees it's everything they want. Gas start charcoal. Round out your arsenal with a Weber Smokey Mountain for true barbeque. The WSM can lock on a 250 degree cooking temp for 10 hours. The Performer can do all the usual functions of the better gas grills; sear, grill, or cook indirect - with the addition on better flavor. It's essentially the best kettle with a stainless work surface and a tank for starting.
See http://www.weberstuff.com/webper225.html for the Performer and http://www.virtualweberbullet.com/tour.html for WSM info.
Edited 5/6/2003 12:11:47 AM ET by Jeff2
Edited 5/6/2003 12:15:11 AM ET by Jeff2
Although heavily debated and (somewhat) controversial, animal fat grease induced smoke has been linked to cancer.
(I used to own a Weber Kettle grill that worked great.)
The Weber Kettle (charcoal) instruction shows how to "indirect" cook some meats, which is probably a lot healthier in terms of soot consumption.
The best bbq setup I witnessed is in Salinas, California at my sister-in-law's house....
Her husband (a stucco man) built a freestanding island with a pergola built out of recycled barn beans from...Pennsylvania.
Ran NG line to the island.
The island has a simple open pit with a custom fabricated stainless steel rack and crank frame that raises and lowers the rack.
Only hardwoods are loaded in the pit and the NG is used to burn and turn the wood into charcoal before any cooking is done.
In this case, bring on the soot baby !