Gas/Propane Grill recommendations

[coobie]

Not a propane grill but we bought a Big Green egg grill 10 years ago it has been fantastic.We grill at least 3 days a week year around so its gets used a lot.

 

[shaeff]

I have a cheap CharBroil that someone gave me. I use it in the winter when I don't feel like fighting with charcoal in my PK Grill (awesome unit!)

I firmly believe that if you ever cook on a gas grill, that you MUST get yourself a set of grillgrates!

www.grillgrate.com

I've been using them for years and they're awesome! great sear marks, no flare ups, and they'll last forever. They also give you the added benefit of making your heat deflectors and burners last longer and they really do make your food taste better.

Anyway, whatever grill you end up with, I'd recommend getting a set!

 

[Rustyiron]

I'm really glad it's getting close to supper time!
It won't be on the grill, but all this talk...........

 

[jmoneil]

Not a propane grill but we bought a Big Green egg grill 10 years ago it has been fantastic.We grill at least 3 days a week year around so its gets used a lot.

Owned several Weber gas grills then had a friend of mine turn me on to the Big Green Egg. Never went back to gas. Use it year round. Time to check the cedar plank salmon.

 

[hawkeye08]

Well if you keep a cover on the grill and indoors during the winter when not used I'm sure it will last a lot longer.

Stored inside shop during the off season, covered after cooled down each time. We cooked on it alot, even breakfast. We don't have AC in the house so in the summer, we try not to heat things up. The weather did not hurt it, it was the burners that rusted out.

 

[dragoneggs]

I was going to suggest Vermont Castings propane grill. Very expensive and heavy (cast parts). Ours is on it 10th year and other than the cover wearing out (in the weather 365/yr) and well used, it works flawlessly. Heats higher than 700degF, 4 burners, no problem with providing low heat for smoking, etc. The warranty is 10yrs on burner and grates and 25yrs on the cabinet! Built in USA (Vermont) but unfortunately when I went to their website, they may have stopping producing these in 2015 based on the last brochure I could find and they aren't listed in their products section. It appears they are focusing only on wood burning stoves now. If you can find one I highly recommend them.

 

[Kyle_in_Tex]

I have a question for those of you that may have stainless cooking grates in the high end cookers. What grade of stainless and how long have they lasted? The reason I ask is because I know some stainless steels lose their ability to stay rust free if you get the metal hot enough.

 

[dragoneggs]

I have a question for those of you that may have stainless cooking grates in the high end cookers. What grade of stainless and how long have they lasted? The reason I ask is because I know some stainless steels lose their ability to stay rust free if you get the metal hot enough.

Based on my grill, I think the high end would be porcelain coated cast iron. Almost 10yrs and going strong with lots of use and very hot for steaks (best way to cook them). Funny is that I just learned that mine are reversible reading the brochure online... other side designed for fish and delicate foods. One side has rounded edges and the other, flat.

 

[dadster4]

I've used my Weber every few days for over 15 years, when internals rusted or fell apart I bought the stainless replacement parts at Home Depot or Lowe's. The other brands I've tried only lasted 3-4 years and didn't have a source for parts.

 

[downsizingnow48]

We have a Weber Spirit and Genesis. Have replaced the flame spreaders once each after about 8 years. Use them often.

 

[RNeumann]

I have a question for those of you that may have stainless cooking grates in the high end cookers. What grade of stainless and how long have they lasted? The reason I ask is because I know some stainless steels lose their ability to stay rust free if you get the metal hot enough.

Excellent point! We purchased several "stainless" BBQs. They had "stainless" burners, heat shields and other internals. The low end ones rotted very quickly- see my post above. Not all stainless is stainless.....whatever Weber is using seems to be the stuff you want.

The porcelain coating grills held up for a few years (see post above re:high end stove shop units). Once they get a tiny pin hole or crack they seem to rot from the inside out.

 

[Kyle_in_Tex]

Excellent point! We purchased several "stainless" BBQs. They had "stainless" burners, heat shields and other internals. The low end ones rotted very quickly- see my post above. Not all stainless is stainless.....whatever Weber is using seems to be the stuff you want.

The porcelain coating grills held up for a few years (see post above re:high end stove shop units). Once they get a tiny pin hole or crack they seem to rot from the inside out.

I suppose not all porcelain is created equal. My HD charmglow had porcelain grates. They lasted maybe 3 years max. The charmglow's burners and diffusers rotted away.

I'm just wondering if I made my own grate out of stainless rod, what should I make it out of?

 

[RNeumann]

Sorry that's above my pay grade.....

 

[Deere Dude]

I don't like charcoal because of the aftertaste I get. I like cooking on wood, but is impracticable for a quick grilling. I bought a Char-broil 13 years ago because of the balance of the cover partially. It had caste iron burners with a 10 year warranty and the stainless diverters over the burners had a ten year warranty. Forward 9 years I had the stainless plates replaced at no charge and then 6 months later I replaced the burners at no charge and no shipping charge. I should be good until 2025 by my calculations. The body is all stainless so that should be fine for the duration.

If I would have to buy new burners of divertors they would be 30$ apiece for 3 each.

Look for a good warranty and hope for the best.

 

[coobie]

I don't like charcoal because of the aftertaste I get. I like cooking on wood, but is impracticable for a quick grilling. I bought a Char-broil 13 years ago because of the balance of the cover partially. It had caste iron burners with a 10 year warranty and the stainless diverters over the burners had a ten year warranty. Forward 9 years I had the stainless plates replaced at no charge and then 6 months later I replaced the burners at no charge and no shipping charge. I should be good until 2025 by my calculations. The body is all stainless so that should be fine for the duration.

If I would have to buy new burners of divertors they would be 30$ apiece for 3 each.

Look for a good warranty and hope for the best.

I agree about the charcoal taste.We grill with the lump charcoal it appears to made from wood & IMHO food tastes better.

 

[dragoneggs]

I don't like charcoal because of the aftertaste I get. I like cooking on wood, but is impracticable for a quick grilling.

This may change your world... at least your mind. Try using Char Wood (lump charcoal) instead of Charcoal briquettes. Char Wood is very light and natural, burns easier, faster, hotter and produces a much better taste in steaks and burgers. Charcoal does give a fuel taste especially if you start cooking on it before it is good and grey. This takes a lot of prep time. I only suggest using charcoal (manufactured briquettes) when slow cooking something but again make sure the coals are grey before putting the meat on. Here is a good article that will 'splain the difference better than me. Char Wood is more expensive but definitely worth if you are a steak lover.

Grilling Smackdown: Lump Charcoal vs. Briquettes | Serious Eats

 

[NoTrespassing]

Can't recommend a new one since I've never spent money on one. I rebuilt an old Sunbeam from the 90's several years ago. It's all aluminum body will never rust out. I just replaced the burner a week ago. I used to use "lava rock" in the bottom but now they make a cast product that works better. $25 every 6 years or so will keep this old grill cooking for many years to come. My wife makes fun of it along with my 8 year old flip phone with original battery.

Kevin

 

[Gunny]

I haven't used a gas grill for years, the last two I did own were both charcoal/gas combination units. Really the only reason I don't like the gas is because I've never owned one that would or could sear a steak the way I like them. I will admit that I never owned one of the expensive gas grills, just usually got what WalMart had on hand, and that may have very well been my problems.

With a charcoal grill that has a large cooking surface, I can use wood chunk charcoal on one side to do a beautiful sear on the steaks, then move them down to the other end and finish grilling them.

I really like those GrillGrates, enough so that I'll be ordering a set of them this weekend.

 

[Bird]

We bought our first house in 1968, older, small house that had a small natural gas grill installed at the edge of an uncovered concrete patio. In 1972, we bought a slightly larger new house and I promptly had the gas company install a larger natural gas grill with rotisserie. In 1977, we bought an even bigger new house and I promptly had the gas company install a natural gas grill there (kept the rotisserie from the previous house). Those were so much nicer than the charcoal and LPG grills we've used.

 

[shaeff]

I haven't used a gas grill for years, the last two I did own were both charcoal/gas combination units. Really the only reason I don't like the gas is because I've never owned one that would or could sear a steak the way I like them. I will admit that I never owned one of the expensive gas grills, just usually got what WalMart had on hand, and that may have very well been my problems. With a charcoal grill that has a large cooking surface, I can use wood chunk charcoal on one side to do a beautiful sear on the steaks, then move them down to the other end and finish grilling them. I really like those GrillGrates, enough so that I'll be ordering a set of them this weekend.

You won't be disappointed! Once they're seasoned food won't stick to them, you can even get the grate griddle to put a full sear on the entire side of a steak if you want. My crappy little CharBroil 2-burner grill puts out temps over 500* on the grilling surface now.

Also, if you like wood flavor, grab a pack of wood smoking pellets, throw some on the grill grates a minute before your steak, you'll get a smokey wood flavor infused in your steak.

Again, I have zero affiliation with this company, I just firmly believe they put out a great product. I've had them on all my gas grills for the past few years, always end up giving them to someone who sees how awesome they are and replacing them for myself.

Here's a pic of some chicken I just Grilled a few nights ago. Notice those sear marks. Inside temp was 163* when I pulled them off the grill, moist and tender.