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.