Gas/Propane Grill recommendations

[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.