This is what I went with. The #8 didn't fit so well on the lower.
We are going to look around / hopefully pick up a natural gas grill tonight. Does anyone have any strong recommendations for brands?
No recommendations for gas. But I am still debating with myself over the better flavor of a charcoal grill versus gas. Had gas 5 years ago for a few years then moved and left grill as part of house sale (for some extra cash). Bought a charcoal one now and been using it. Really to me its weighing the better taste to me versus the inconvenience of not having gas (having to always start the coals, get them going, etc... sometimes seems like a big waste of effort and time just to cook up a couple hot dogs or 3 burgers for just me and my wife).
I have this one;
It is on the expensive side but it is an extremely good grill. It is only me and my GF so I didn't need a giant grill. This one can get hot as fuck which is good because we both like seared steaks. Very well made and effecient in it's gas use even though I generally heat it up to 750+ degrees. Only major downside is you pretty much *must* clean it after every use. Just get the wire brush and the provided steel tool. It only takes a few minutes but with the grate design it doesn't let the charred stuff fall through and will taint the flavor if you don't clean it.
Last edited by Tenks; 04-02-2013 at 02:56 PM.
Been shopping around myself lately. Is infrared worth it?
I feel like if you want to do steaks then it is a must. If you mostly cook hot dogs and burgers I don't know if it is mandatory.
Infra-red costs more, but it does heat up faster, and cook faster. Infra-red is not needed for a good sear on a steak. Stolen from a grilling website:
Why Infrared: The one basic and most important fact about infrared grills and burners is that they generate much higher temperatures than normal grills and can heat up much faster. It isnít uncommon to hear that these grills can reach surface cooking temperatures well over 700 degrees F in as little as 7 minutes. Pretty impressive, but what does this do for you. Infrared grill makers promise that these units sear meats quickly, lock in juices, and cook faster than any other grill. The problem with these claims is that searing doesnít work that way. Searing does not lock in juices, it causes browning and caramelization on the surface of meats (read ďsearingĒ for more information on this). This process of browning, called the Maillard reaction, happens at temperatures between 300 and 500 degrees F. So what this leaves us with is that infrared cooks faster. That is something you can not argue with. It is this fast and hot cooking that is infrared grills greatest advantage.
Problems with Infrared Infrared cooking can be brutally powerful. While solid and dense meats can hold up to the heat of an infrared grill, fish, and vegetables can be harder to cook on this type of burner because of the intensity of the heat. While there are grills out there than offer all infrared, many grill makers have turned to putting in a special, dedicated infrared burner so you can have the best of both worlds. Regardless of the equipment you buy remember that infrared cooking takes some learning and practice. Donít expect to get a perfect steak the first time you try out an infrared grill. Iíve seen professionals make serious mistakes on an infrared grill. For most food you cook on infrared you need the maximum temperature for a very short time, around a minute per side, before reducing the temperature or moving to a non-infrared part of the grill to finish cooking
Health Concerns: I said before that browning and caramelization occurs at temperatures below 500 degrees F. Burning and charring, which can create cancer causing substances, occurs quickly at temperatures above this point. When cooking on infrared is it very important that you keep a close eye on foods. Since your cooking time is reduced you can burn meats very quickly. Burnt food always presents a cancer risk and needs to be avoided at all costs.
Last edited by joeboo; 04-02-2013 at 05:02 PM.
I got my grill from Costco, propane, not natural gas (can they be converted?). It has held up very well and was probably the best value in features-to-price ratio. I have the infra-red and I love it. It can help heat the whole grill faster and when cooking steaks, I use the method outlined above where I sear each side for about 2 minutes per side before moving to low heat on another part of the grill to finish cooking. Also great for cooking up things like carne-asada.
They sell some kind of conversion kits, not sure if they are propane to natural gas or the other way around.
Oh and I forgot to mention my first grill (the gas one) was hooked right into house line natural gas, as mentioned by others... not dumb propane tanks running out mid grilling, or anything crappy like that. If I was going to give up the flavor of charcoal to go back to gas, it would only be for natural gas and not tanks I have to take and get new ones, etc... even if that happens 1 out of every 50 times over a summer, that is enough hassle to annoy me.
Doesn't natural gas cook at a lower temperature than propane?
Are Weber's really worth the premium you pay for them?
I have a nearly 30 year old Weber (still have the receipt and manual my parents gave me when they handed it down, October 1987 baby) on my patio that has had basically zero maintenance or care, and it just keeps trucking along. I don't know if the sparker has ever been replaced, certainly not in the past 10 years that I've had it anyways.
That said, the grilles themselves are just about done, nearly oxidized all the way through in a few spots.
I ended up getting a Weber after making this topic and it's fantastic.
For $869 on Amazon because the delivery people fucked up the order. Took about 15 minutes of Jew-vincing on the phone with a rep of Amazon to finally get me upgraded for free. LOVE the grill. Buy these if you have a Weber grill: http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1
LOL, I can make any grill last 15 yrs. Use it and then put it in my garage when its done. The thing that fucks up grills is the weather, winters, rain, plain old moisture.
I needed to get a BBQ when we moved into our new house, but wasn't ready to spend a ton of money. I also was really torn between gas or charcoal, for all the reasons mentioned above. I like the convenience of having gas if I just want to do some burgers and hot dogs real quick for the kids. But love the charcoal when I am doing steaks or tri-tip.
So to keep it on budget and meet both my needs I got this one http://www.amazon.com/Char-Griller-5.../dp/B001CJKUO4
So far it has been fantastic. Some people say that it rusts really easy, but I keep mine under a covered patio once I am done cooking so hopefully that helps.
I dunno Ameraves, the reviews on that grill are not kind, and it sounds like a fire hazard.
I'm having a BBQ party late next month and I don't own a grill yet. I wasn't planning on spending so much on a grill, but, other sites are saying the same thing you guys are - that Weber is the way to go.
It's a damn nice grill.
It's a Weber.
"Sorry I tried to spit roast your mom."
$379? did it "fall off the back of a truck"?
Is it a WEBER or was it a WEBƎR?
That's a crazy good deal.
Buy a Weber, they're worth the premium.
Got this as an engagement gift a few years back, works wonders. We use it 2-3 times a week in the summer. The grill light linked earlier is an awesome accessory as well.
I cooked a retarded amount of stuff over the year or so I had mine, it was awesome. Pulled pork, briskett, ribs, pizza, steaks, chicken, cheese bacon... my mouth waters at the thought of owning one again. It's just not something that's worth it for someone who barbeque's casually.
I have a Big Green Egg and a temperature controller and I love them but I have to agree that it's hard to justify the cost unless you're really into it. The difference between the $1200 I spent for the BGE and the stoker and my brother's $150 weber kettle + $250 electric smoker is just not extremely significant and the electric smoker is so much easier to control even with the stoker.
I do love that you can connect the stoker to your home network though. When my brother and I roasted a whole pig for my Mom's wedding it was so awesome to be able to just sleep next to my laptop and wake up every hour or two, look at the screen to check my temps, and then go back to sleep.
For a simple inexpensive grill, but still high quality I would go with the Weber One Touch Gold. If you wanna spend more and also be able to smoke go with a Primo or an Egg.
ended up buying a Weber Spirit E320... thanks for the recommendations.
Lemme know how you like it. Thinking of buying the same one with some rewards points I have stacking up. The 25 year old Genesis' grill is about to finally give way.
I like grilling. I have a fairly cheap propane grill from Lowes (Perfect Flame) that has since been discontinued. Turns out that the steel burners would sometimes rust out and cause explosions and other shit. I found out about that, so the company that handled the lawsuit sent me out all new stainless steel burners. 4 for the inside, and a pot cooker for the outside. Mine had minimal rusting, but it was present. Now it's fantastic.
Anyway, listening to podcasts a lot, they tend to advertise about this thing called "Mangrate". It's a cast iron grate that you sit up on top of your grills crappy factory grates to give you real steak-house style grilling. Instead of using just the dry heat from propane fire, you super heat the grates and they hold onto heat for a while. Then you cook your entire meal with just the radiating heat from the thick grates. Kinda like cooking food on your engine block or something.
So I ended up buying 5 "mangrates". They're small... like 6 inches wide by about 18 inches long. My grill had room for 5 total. I work in the metal industry, so I built a mount for them so that they'll sit recessed in my grill opening and not just up on top of the factory grates. It was a $100 investment, but it turned my grill into a beast that makes the best food on my block.
Here's a picture of before and after:
EDIT: In closing, Mangrates are awesome. I highly recommend them. Just search for them on google. Usually you'll find good discounts that way.
Last edited by Xarpolis; 05-31-2013 at 11:59 AM.
You're gonna have some mighty fine grill marks!
We have grill marks on everything now. But not just that... food doesn't dry out. Radiant heat doesn't suck out moisture the way fire heat does. The grates are awesome for that. We had brat's the other day and after taking a bite, we noticed that they weren't completely cooked. So I tossed them back on and they finished. They were just as juicy after cooking again with an open brat. Good shit right there.
Just bought a Weber performer platnium last week and so far it's been pretty amazing. Grabbed the smokenator addon and going to smoke up some ribs this weekend. Did a few test runs to get my slow burn temp just right and its been sitting at 225-230 F for the past 1 hour now. I think I'm ready for a nice slow cook session!
The one touch clean ash clean up system makes my life so much easier.
Two problems I had with the grill were a missing handle in the box but Weber mailed me one for free so on a scale of 1-10 that ranked at about a .05 in annoyance for the whole 4 days it took to get the part.
The second problem is the propane one start ignition. I bought a propane tanked and used it a time or two and then a day later it was out of propane. Turns out the grill has a leak and I haven't been able to find it. It doesn't bother me a whole lot because propane tanks are like $2-3 bucks a pop so I just fill up my chimney and use newspaper plus cheap matches instead. It's always worked for me anyway so I don't really care about the propane that much.
It has a little propane torch to light your coals for you? Never heard of that, that's kind of awesome.
I don't have any pictures up yet but we smoked two racks of pork ribs for just about 5 hours at a steady temp of 215-225 with 2 large apple wood chunks. These ribs came out perfectly. Beautiful smoke ring combined with the Bone sucking sauce rub (48 hours in the fridge) and I know I have never made ribs this good in my life. For the last hour (coals started to slowly lose temp) I put the barbecue sauce on them and wrapped them in foil. So damned good and juicy.
I am looking forward to my next smoke. Leaning towards a brisket, turkey or chicken.
Tips for anyone interested in using the smokenator:
1. Get the 1.5 inch binder clips. Controlling my temp was stupidly easy after I put these on
2. Maverick dual prob thermometer is perfect
3. If you can maintain an at grill temp of 225 (250 grill cover) then you can go about 1.5 hours before refilling your water
4. If you need to burn for more then 4 hours make sure you add more coals and wood no later then the 3 hour mark
5. Cleaning the ash out from under the smokenator with the one touch system of the weber is as easy as it gets but make sure to mark your bottom vent setting so you can set it back
Anyone tried using one of those Himalayan salt slabs on the grill?
I've gotten mixed reviews from the people I've asked, but it looks pretty swanky so I ordered a 6x8" slab to play with. Apparently you have no way of knowing how long they are going to last, no matter how carefully you maintain them. Considering they are pricey there's a good chance I'll be kicking myself.
What exactly does that do?
Sounds like a complicated way to salt whatever your grilling.
If only there was a way to grind that up.
What are those two little white thingies? I just use 2-3 sheets of newspaper.
Parafin wax fire starters. I've never seen them used with a chimney starter thought. It's either one or the other. I use newspaper as well(thanks junk mail!), but I stagger it 2 sheets at a time, waiting for the previous ones to flame out before putting to more sheets in. I found doing that once will cut down the startup time by about 5 minutes.
Anyone have any experience with this? http://www.amazon.com/Weber-1520-Pro...ne+grill+weber
The reviews are pretty positive, and it fits what I need almost perfectly, but there are a decent number of negative reviews as well. I mainly cook just for myself, and I have very little desire to get charcoal going for one or two steaks that I'm only going to have on the grill for a couple of minutes, let alone the cleanup, so I am pretty much addicted to propane. It needs to fit on an apartment balcony though so it can't be very big, and I don't need very big. This honestly seems just about perfect, and its a Weber, but I hesitate a little because it seems so much different than the typical Weber grills, and those negative reviews are fairly worrisome. And the thing has been out for over 10 years, which would lead me to believe that they'd have a newer model by now, but maybe not.
Anyone have a propane grill of around that size they'd whole-heartedly recommend?
Buddy of mine has one of these that he tailgates with, but also occasionally uses at home if he's just cooking a couple burgers or brats:
The only downside I can ever tell, is that those tiny little propane tanks don't last long if you are doing a lot of grilling. The Coleman I linked above offers an adapter to attach a full sized propane tank. The little one always lasts him a full afternoon of tailgating, but he has to refill it between each weekend of use, they really don't last more than 2 or 3 hours total. If you're grilling several times a week you'll be running out pretty often.
Don't fret and buy the thing, you will love it.
A little trick to get paper to burn longer, spray some Pam or put vegetable oil on the paper before putting it underneath, extends the burn time of your paper.
Weber Q 120. I have one and I honestly don't fire up my big grill anymore unless we have like 5+ people. It was at my GFs apartment for awhile - it's so small she actually kept it in the closet on her balcony.
Last edited by Zodiac; 06-28-2013 at 01:13 AM.
Still, maybe I'll hold off for a little while and see if I can't justify getting the better one.
joeboo, I think I'd probably be ok with the smaller propane tanks, but it seems you can always buy adapters for pretty much anything if I feel I am going through them too fast.
Thanks for the advice guys.
Just fyi, I get about 7-10 meals/grills out of the small coleman propane bottles. That's with about 5-10 minute preheat/clean (max gas) and 7-15 minute cook time (half-gas normally). On the Q the temps are super consistent so I never fuck with it.
I now use a 20lb bottle with the attachment so w/e I'm sure it will take forever to run out.
Sorry to bump this. Looking to buy a propane grill for around $200-500.
Been looking at a few Kenmores. Also considering a Weber, but haven't found anything in that range that caught my eye. Any recommendations? I like that Weber that was posted way above for $379, but AFAIK the guy never said what model it was.
Weber's are nice. I also like Jenn-Air. Check Costco, they usually have a decent selection of quality grills in your price range. As far as features, if stored outdoors an all stainless model is nice. I also have an infrared searer on my grill and I love using it.
Also, for that price you could get an awesome sous-vide cooker.
This is what I have. If I could go back I would have just gotten the two burner version because I've never needed to grill enough at once to justify three burners.
Amazon.com: Weber 47510001 Spirit E310 Natural Gas Grill, Black: Patio, Lawn Garden
One day I hope to be as attractive and well spoken as Tuco!
We're planning a lot of family events over the summer. The Weber is nice, the price is alright. Are Kenmore's any good? The price is right at $400 and are fairly large + stainless steel.
My father coincidentally uses:
Amazon.com: Weber 2880001 Summit S-670 Grill, NATURAL GAS, Stainless Steel (Discontinued by Manufacturer): Patio, Lawn Garden
Seeing it in person makes me laugh, it's massive.
Spend the extra $ and get a Weber.
3 burners are good so you can do 2 zone grilling. Sear burner on a gas grill is important so you can do high temps for finishing steaks. Weber is a solid brand. There are other good brands, look for something that has more than a 1 year warranty.
I got a brinkman when it was still some off brand cheapo at big/odd-lots - it had ceramic coated cast iron grates and ohh fancy "electronic" ignition... the thing is still going just fine- sans the ignition. Now I see them at home depot and stuff so they must have made a name for themselves and moved up... I did notice now the ceramic cast iron plates are only on their higher end models. That grill is still at my parents as I left it when I moved out many years ago- and they still use it.
Ceramic coated cast iron was my main buying point- for entry level grills and I got another brinkman a year or so after getting married- but the demo had ceramic coated plates as did the description- but when I got mine home it was regular cast iron- they lasted about a year and a half in the florida outdoors with no "proper" care and fell apart- about a year ago I got a grill smith with ceramic coated plates and its going strong.. but all my grills where like 100-150$ so I am sure you could get tons more options for another 100-150$ - at Sams Club there is a nice hybrid grill I have my eye on :-P
Buy Weber and don't look back. No exceptions.
It's interesting to read grill recommendations, especially in this thread but also in real life. When people recommend something other than a Weber, they spend time writing about or talking about their grill and go into great detail (like xadion). When someone recommends a Weber, they basically post or say what Draegan said.
Just thought that was funny. I bought a Weber for two reasons: My dad's had the same one for like 20 years and it still works great, and this thread. Even people just saying "buy a weber" and nothing else.
Last edited by Eyashusa; 05-09-2014 at 07:59 PM.
One day I hope to be as attractive and well spoken as Tuco!
Question for those of you with nice grills like Weber. Do they actually not rust, like those cheaper $200-$300 gas grills? I would think that stainless steel is stainless steel, but every cheap stainless steel grill I've ever bought has rusted like a mofo in 3-4 years, so I'm hesitant to spend 5x as much on a Weber if it's just going to rust out in 3-4 years as well.
I don't know what it is, must be our pretty high humidity around here or something, but I always cover my grill(although I do leave it out on the deck year-round since I grill in the winter too)
I'll let you know in a couple years. I left mine out all year but it's only been a year... from like December through April it was not only covered but also under our covered patio so probably not going to give you a good idea of what you are looking for...
One day I hope to be as attractive and well spoken as Tuco!
Joeboooo. Go charcoal.
I'm looking for a new charcoal grill. I'm looking for one like the Char-broil, or Char-grill types, maybe with a smoker box. I'd like one in a little heavier gauge steel though, and I'm having trouble finding one that's not $500. I'm looking more in the $200 range. Not sure it can be done.
Also, whoever has a Big Green Egg, or something like it: I'm guessing it's direct heat, the coals below the meat? How does it slow cook that way... just a smallish fire and great insulation? Do you add wood chunks/chips/pellets?
Aha, thanks Brutal. And thanks for the picture.
If she's dead, I'll definitely be buying another Weber.
My wife was all pissy about Weber, so I went with a Kenmore. I feel like my man card needs to be revoked on that one. My plan is this grill will last anywhere between 2-4 years and then I'll get to yell at her and spend $1000 on a really nice Weber.
It's actually a really nice grill. I'm a bit of a noob, but I am fairly certain it is infrared which is nice. Heating in the darkness of my porch at 10PM was cool because there was a firey red inside the grill.
So far I have only cooked hot dogs, next up is steak.
Your wife veto'd you on a grill purchase. Dude...
First thing he grills is wieners on his wife's grill.
Noodle is one of those enlightend men like Tanoomba........
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