Gas grill opinions

[deepNdirt]

I'm on my tenth year with a stainless steel Maker's Mark from Sam's Club...no complaints other than it is made in China.

shhhhhh! no one needs to know that china can actually build something that will last that long, don't want to ruin their reputation ya know,

 

[jinman]

I bought a Weber Genesis this last year and have used it about three times. I love the even heat, but was surprised at the required warmup times. Mine has a very large cooking area and very even heat. I can't give you any long-term experience with how long it will last, but I've been darn happy with the steaks off of it so far. Perfect! This summer, it will get a lot more use.

 

[beenthere]

I have an Aussie grill,
Welcome to Aussie Grills

I've been very happy with it, and it has porcelain grill with three porcelain burners. Has been at least 8 years now. They are made in TN and IN, in spite of the Aussie name.

I won't go back to Weber....ever.

 

[jinman]

I have an Aussie grill,
Welcome to Aussie Grills

Those certainly look like nice grills and are priced about $150 less than the Weber Genesis. I've never seen them around here.

 

[mustangsallysdad]

shhhhhh! no one needs to know that china can actually build something that will last that long, don't want to ruin their reputation ya know,

Yeah, I probably could have kept that to myself. It's made of such high quality, you'd never know a Chinaman has been near it. Looks like one of those big Viking grills...side burners, lots of storage. Really nice. I got it at the end of the season one year on a mark down price. It was originally $1,200 and change and I got it for $579 I believe. Anyway, you can tell it didn't come from Harbor Freight!:laughing:

 

[bdeboer]

Thanks for the replies, purchased a used Holland Grill from craigslist last night. It seems to be in good condition, didn't get home in time to use it.


This is the model:

Holland Grill

 

[20 20]

I allways wondered what is the difference in gas/electric out door grill, wouldn't it be just as easy to just use the indoor stove? I quess I'm stuck in ole times, I believe in charcoal or wood{mostly wood} as the out door cooking method. I build my own grills, plus half the fun is getting the fire just right. I also love the taste of different woods, apple hickory cherry etc. Maybe I'm just a fool but I allways thought cooking out side involved standing around a "real" fire and having good conversation while smelling mouth watering meat being grilled.

 

[Chuck52]

I guess we're all just too impatient these days to wait for the coals of a wood fire to get to the right cooking state. I also went from charcoal to gas partly because the cost of charcoal just kept going up, but when there was a special recently, I bought two big bags of charcoal to use in my gas-to-charcoal conversion grill. I found that when it's just me and the wife, I can get a decent bed of coals for two steaks or a few pieces of chicken using my homemade 5lb coffee can chimney, so that charcoal will probably last all summer....unless the kids and grandkids come over for a 'que.

I cut down a huge Bradford pear a few months ago, and since that wood won't split worth a hoot maybe I ought to build myself a firepit for cooking and use that. I might have to buy some dynamite to break the bigger pieces up into usable chunks, however.

Chuck

 

[mustangsallysdad]

I guess we're all just too impatient these days to wait for the coals of a wood fire to get to the right cooking state. I also went from charcoal to gas partly because the cost of charcoal just kept going up, but when there was a special recently, I bought two big bags of charcoal to use in my gas-to-charcoal conversion grill. I found that when it's just me and the wife, I can get a decent bed of coals for two steaks or a few pieces of chicken using my homemade 5lb coffee can chimney, so that charcoal will probably last all summer....unless the kids and grandkids come over for a 'que.

I cut down a huge Bradford pear a few months ago, and since that wood won't split worth a hoot maybe I ought to build myself a firepit for cooking and use that. I might have to buy some dynamite to break the bigger pieces up into usable chunks, however.

Chuck

Bradford Pear does 2 things on my splitter...stalls it out and makes the relief valve scream. Friend of mine splits it on a home made splitter that has a 4-way cross wedge and an old Audi 5 cylinder diesel automobile engine...but, that thing would split an M1 Abrahms in half.

 

[20 20]

Chuck52; you're probably right, the world today is fast paced "get it done I want it now". I also agree about the price of charcoal that is why I allmost allways use wood. IMO the wood really doesn't take that much longer to get going and I know what I'm cooking over. I just built 2 big chicken BBQ'ers, figure I can cook up to 80 pieces at once over wood{apple if I've got it}. I have another large cooker/smoker I made that I slowly cook venison{or what ever} takes about 4-6hrs but it is well worth the wait. Like I said half the fun, for me atleast, is tending the fire and getting it j..u..s..t right.

 

[Chuck52]

I gave a few big chunks of that Bradford to a friend who turns wood. He was going to use a chainsaw jig he made to get it cut into turning pieces. Other than that, I kept all the small pieces for smoking wood in my electric smoker....OK, I know, an electric smoker. But anyway, the Bradford is a lot like apple wood in smoke flavor. The big pieces are stacked and sitting there waiting for me to decide what to do with them.

I think the only times I have ever cooked over a wood fire would have been camping and maybe using the fire pit for marshmallows. As I recall, even when I've helped do a pig in the ground the fuel was charcoal. I think if I had an old fashioned brick grill I might try cooking with wood, especially when I have more time as a retired fella, which won't be all that long now. I have the brick, and even have some fire brick I picked up from salvage once, thinking I'd do something with it eventually. Eventually is now about ten years old!

Chuck

 

[deepNdirt]

I allways wondered what is the difference in gas/electric out door grill, wouldn't it be just as easy to just use the indoor stove? I quess I'm stuck in ole times, I believe in charcoal or wood{mostly wood} as the out door cooking method. I build my own grills, plus half the fun is getting the fire just right. I also love the taste of different woods, apple hickory cherry etc. Maybe I'm just a fool but I allways thought cooking out side involved standing around a "real" fire and having good conversation while smelling mouth watering meat being grilled.

a lot of times I will use my smoker or smaller charcoal grill when I'm in the mood for slow cooking.... although the last time ( Being Mothers Day ) we took our charcoal grill with us to the local lake to spend the day and I was to cook up some BB- chicken & ribs, I brought the charcoal and starter fluid but did forgot the apple-wood smoking chips, spent about 2 hours slow cooking the meat, the aroma was mouth watering, everyone was looking forward to the feast :licking: when we all set down and dug and took that first mouth watering bite we each looked over at the other with that strange look on our faces :ashamed: and slowly put the meat back down onto the plate, I could see the sign of disappointment in everyones faces...... and when I took a taste it was as though we were eating the charcoal with fluid itself
never has this happen before... we spent the rest of our time eating the potato salad & coleslaw & BBQ potato chips trying to figure out what went wrong :confused3: ... the thing I came up with was that I had got the meat straight out from the freezer before we left and keep it in the cooler full of ice, then after getting the grill fired up with the coals good and hot the meat was still a bit frozen so I went ahead and put the meat on the grill to start thawing, the excuse I came up with is that while the meat was still frozen but yet thawing must have absorbed the coal & fluid flavors, even the BBQ sause would cover up this flavor so we all decided that I am only to use Gas cooking from now on:thumbsup:
although its sure gonna be hard lugging that big-ol gas grill to the park next time

 

[buckeyefarmer]

I've had 2 charbroil grills. My first one was very heavy made and lasted many yrs with a few burner replacements. The 2nd was cheap and flimsy and lasted 2-3 yrs tops, but is still on my deck and usable as a spare. I now have a Weber Genesis, it's really nice.

 

[kevindsingleton]

I just bought a Master Forge 5 burner stainless grill from Lowe's. It has a ceramic rotisserie plate, and a side burner with a ceramic plate. I may never use those, but it does have stainless steel grates, which is what I really wanted. I've had ceramic coated cast iron grates that eventually rusted and the ceramic peeled away. With stainless grates, I can pop them in the blasting cabinet, and make them good as new.

I bought it in the box, and assembled it, myself, to the horror of the kid at the store who assumed that consumers aren't capable of assembling equipment. I wanted to apply Loctite to all the fasteners, and ensure that everything was tight and right. It's way too much trouble to go through an assembled appliance and make sure the experts at the store did it properly.

This thing is awesome! It will easily heat up to 600 degrees F, and the heat is even across the back, and slightly cooler near the front, just like I like it. We had people over, last weekend, and ended up cooking over 20 lbs of meat, and almost as much veggies and bread. I'm really impressed with it, so far.

 

[Chuck52]

The rotisserie was about the best part of my grill, but then the rest was so crappy after a couple years that doesn't say much. However, I really did like to do chickens on it, and my favorite was a boneless pork rump roast studded with garlic cloves and well seasoned with rosemary, sage, salt and pepper. The rump roast has enough fat to get the whole thing nice and crispy, and salty, and altogether terrible for your diet.

OK. Now I'm hungry. But anyway, any gas grill I get will have to have a rotisserie.

Chuck

 

[charlz]

The rotisserie was about the best part of my grill, but then the rest was so crappy after a couple years that doesn't say much. However, I really did like to do chickens on it,

My kids love it when I do 2 or 3 Cornish hens on mine. I put them on the skewer, tie up the legs and wings and try to make it more or less balanced. Coat with olive oil and rub down with some seasonings. Takes about 1.5 hours to cook :licking: