Gas Grill, Looking for one?

fargotridad wrote:

Green Egg. Men cook with wood.

I just can’t see paying $1,000,000,000.00 for a grill.

Eelpoutguy wrote:

I just can’t see paying $1,000,000,000.00 for a grill.

I told you 1,000,000 times that I don’t exaggerate. I agree, way too much money.

Good topic, I’ll be in the market soon.

I got a Dyna-Glo when I moved. I kept it covered for about a year until the sun destroyed the cover. I have gone through 1 drip pan and probably another soon. The flare guards are rusting out along with the grates.

I can cook with just about any damn grill. All I need to do is figure out the hot spots. The hotter the better. Ever notice that the first side down seems to crust up better and faster? I’ve actually adjusted my technique to go hood open for the first side and close the hood after the flip for just about everything.

I used to always have a portable hibachi when I was single. That thing worked excellent.

For now I think I am going to get a charcoal Weber since I rarely cook on weeknights now with my current job. I can’t believe how spendy some Weber Kettle grills are now. I remember when they were $50-$80.

Weber Genesis sits on my deck, right beside the 22 inch Weber charcoal kettle.

Theres things that I prefer on the gas, and lots of things I prefer on the kettle.

You can buy him whatever, as long as its a Weber..

The Weber Genesis replaced my Holland grille. When I got my Genesis, I told the wife I was going to burn something.. She asked why? I said because I can.

The Holland has its place also, but its almost tough to just flash a burger or dog, and nearly impossible to flash a steak, if your somewhat lacking in time..

About the only time the Holland gets used, is when Im doing ribs..

Eelpoutguy wrote:

I just can’t see paying $1,000,000,000.00 for a grill.

I like my Yeti cooler next to my egg and my Yeti 5 gallon bucket for empty beer cans.

mplspug wrote:

Ever notice that the first side down seems to crust up better and faster? I’ve actually adjusted my technique to go hood open for the first side and close the hood after the flip for just about everything.

My theory is that the bars under your meat will have cooled after being in contact with the meat for that first side. When I flip I try to flip to a clean spot on the grill(if there is one). Seems to help, but doesn’t totally eliminate the problem.

Another suggestion would be to get a costco membership. It’s tough to beat the quality/price on their meat. We got USDA Prime NY Strips a week or two ago for $7.99 a pound and they were some of the best steaks I’ve ever had. Seared them on the gas grill and finished them on the smoker. Unbelievably good.

I have a 12 pound packer brisket sitting in the fridge that’s getting thrown on the smoker tonight!

Going with the Genesis II E-310 3-Burner Propane Gas Grill
Getting a nice canvas style cover for him…. If I go there a couple months after he gets it and it is still all clean and unused, I will load it up and take it home with me.

Thanks all for the info…..

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philtickelson wrote:

My theory is that the bars under your meat will have cooled after being in contact with the meat for that first side. When I flip I try to flip to a clean spot on the grill(if there is one). Seems to help, but doesn’t totally eliminate the problem.

That is exactly what happens.

But just like you, even if I flip it to a “clean spot” on the grill, it’s just not as hot as when I pre-heated the grates. Preheated grates not only make the sear marks, but because they are so hot, the sear penetrates deeper and the grates almost act like an infrared element. That why the first side seems to crust up better. I have no scientific proof of it, but I did stay at a La Quinta last night.

The grill looks good Chuck. After all of these endorsements of Weber, I think that’ll be my next choice too. What I really need is durable. The last 2 grills have had issues from the get go. The latest Dyna-Glo the bolts that make the hinge of the hood on both sides, well the washer fell apart and the nuts would fall off making the fricken hood come loose….in the middle of raising it to check the meat. That is not a dance I like to do. Fortunately, eventually enough grease and gunk got in there that they don’t come loose anymore, but I still check them.

mplspug wrote:

But just like you, even if I flip it to a “clean spot” on the grill, it’s just not as hot as when I pre-heated the grates

Easy solution: two grills.

Have a 2 burner Sunbeam gas grill I bought in 1997. (Year we bought our house) Still working well and gets used 12 months out of the year. This is the kind that has a layer of lava rock above the burners. Makes for a nice even heat and the drippings don’t flair up. Been looking at all the new grills and none appear to have lava rock. Too bad, it was a good option.

-J.

Love my Weber Genesis….nothing rusts, breaks or wears out. Controlled heating and minimal flareups compared to others which is a huge plus.

Just ticks me off that the 20# tank doesn’t last more than a couple months…. we only use the darn thing 3-5 times a week. Must be a design flaw.

Chuck Melcher wrote:

Going with the Genesis II E-310 3-Burner Propane Gas Grill
Getting a nice canvas style cover for him…. If I go there a couple months after he gets it and it is still all clean and unused, I will load it up and take it home with me.

Thanks all for the info…..

How much more for the one with the “Sear” option? For steaks, its the schitz…

philtickelson wrote:

When I flip I try to flip to a clean spot on the grill(if there is one).

This is critical to make grill marks. This isn’t just to make the food look pretty, grill marks create 3/4 of the flavor if done correctly. The burning fat on the on the flavor bars create the rest of the flavor.

Weber does it right.

trophy19 wrote:

Love my Weber Genesis….nothing rusts, breaks or wears out. Controlled heating and minimal flareups compared to others which is a huge plus.

Just ticks me off that the 20# tank doesn’t last more than a couple months…. we only use the darn thing 3-5 times a week. Must be a design flaw.

Try turning the gas off at the tank after you use it each time. I’ve noticed our grill at the cabin must have a slow leak at times. When not using it you can smell propane if I don’t turn off at the tank.

Ralph Wiggum wrote:

Easy solution: two grills.

You actually just gave me an idea. Cook on one side of the grill with it open and on the other half, lay a old baking pan upside down on the grill. That should slow the movement of the hot air enough to make it a little better.

But really, flip and close works fine for me. To make it work, you flip before you would normally, because that side that is facing up now continues to bark up.

mplspug wrote:

<div class=”d4p-bbt-quote-title”>eelpoutguy wrote:</div>
I just can’t see paying $1,000,000,000.00 for a grill.

I like my Yeti cooler next to my egg and my Yeti 5 gallon bucket for empty beer cans.

You Yuppy.

I know the OP has purchased a Weber, which is a fine choice, but others in the market look at Broil King. They have a much better burner design IMO and seem to be better built than the Webers I have looked at. I haven’t owned either, just doing research, reading reviews and viewing the products in the stores. If I were in the market today for a new gas grill it would be a Broil King.
I just wish when you get larger grills like this it didn’t come with a side burner. I never use that dang thing.
I had a Kenmore Elite that lasted 15 years before the rust got so bad I couldn’t use it. The whole bottom fell out, burners rusted off, etc. I used to heavily season my steaks/burgers before I put them on. Now I go easy on the salt and my replacement has been holding up nicely.
Regarding the grill marks, I find only cooking on 1 half of the grill, while having all burners on helps with the 2nd side sear. I start on the left side and when I flip I put them all over on the right side.
Works fine for grilling 6 or fewer steaks, but if you need to do more than that, its not feasible on the grill I have due to size constraints.

CaptainMusky wrote:

You Yuppy.

It was sarcasm. It is actually a Rtic cooler next to mt Dyna-Glo with and a Home Depot 5 gallon bucket for the empty Hamms beer cans. If I am feeling like Rockefeller, I might break out the Salt Life tervis.

mplspug wrote:

<div class=”d4p-bbt-quote-title”>CaptainMusky wrote:</div>
You Yuppy.

It was sarcasm. It is actually a Rtic cooler next to mt Dyna-Glo with and a Home Depot 5 gallon bucket for the empty Hamms beer cans. If I am feeling like Rockefeller, I might break out the Salt Life tervis.

I knew it was, just had to give you a hard time. There hasn’t been any Wild talk lately so we don’t cross paths as much.

I know you knew, but I wanted to have a little fun with it.

Looks like a nice grill chuck. Side note I inherited a ducane 2 springs ago right when the char broil fell apart. Funny to hear you mention ducane hadn’t seen anyone else with one. Mine takes longer to cook but doesn’t burn stuff have a feeling it’s due to the lava rocks or briquette deals that sit between the rack and burner. So far really like the ducane sucks to hear they don’t make them anymore.

Why don’t they have the lava rock in grills anymore. I think they help hold the heat, cut down hot spots and help pre heat the grill faster. I assume it is because of flare ups? I think a little fat flaring up creates flavor. Flare ups to me aren’t a problem. I sit by the grill armed with a water bottle.

slipbob_nick wrote:

Looks like a nice grill chuck. Side note I inherited a ducane 2 springs ago right when the char broil fell apart. Funny to hear you mention ducane hadn’t seen anyone else with one. Mine takes longer to cook but doesn’t burn stuff have a feeling it’s due to the lava rocks or briquette deals that sit between the rack and burner. So far really like the ducane sucks to hear they don’t make them anymore.

I agree… It takes a bit to get warm, but I also like the old rock thing.
My Ducane has a real heavy stainless cooking surface and the burners still look like new. Ignitor went out a while ago… but I expect to get a lot more time out of it. Very few people are familiar with them – but I had a roofing guy over two years ago wanting to buy mine as he knew them well.

My last ignition lasted longer than any other…2 years. Some companies should make them more durable than they do. They are so nice. Now I have to lift my greasy grates to fire it up.

I have not shopped for a couple of years but have a DCS which I like a lot because of the huge BTU’s If I want to sear it does that nicely. I also have a Viking grill at a lake home. That too has nice features and does get very hot if I want that but takes a little longer.
On the DCS I have had to replace ceramic bars after about eight years of use, thats all, very dependable.
I’ve only ran about 8-10 bottles of propane through the Viking in the 4 years I’ve had it but not problems at all. I like the automatic ignition of the Viking.

Weber for sure