Barbeques?

S

Shades

Shades of .....
Feb 8, 2002
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Well, it's time. The old lava rock monster with the rusty bottom has to go!
Been looking at new ones...not the $800 Cadillacs aka Weber...but something more modest.
One is a Broil King at Lowes with a new (?) grill system called "infrared". What it is is stainless grill with a pan with tiny holes between the grill and the flames. This holy pan heats up and distributes the heat evenly to the next level, the grill. The salesman was pretty enthusiastic about this...but I have questions.
So...anyone got one of these types of BBQ? It seems to me that the pan would catch all the grease and flame a lot...charing the meat. Not a cooking technique I appreciate. Secondly, it seems that this dual rack system would take a lot more to heat up....gas isn't getting cheaper.
Any advice/wisdom on this system and or advice on other BBQs would be very much appreciated....what should I be looking for?
Thanks,
S
 
The 'infrared' is really just another burner. You want atleast three main burners. I have not seen this pan system but it may actually do the opposite of what your thinking. If it catches the grease it will actually prevent flareups as the grease does not get to the burner, weber's have something like this. The key thing is to get stainless steel grills as they will last longer and as mentioned earlier three burners. The rest are just bells and whistles.

The best place for BBQ's is http://www.bbqs.com/ they know what they are talking about.
 
Go charcoal, or go home.

Simple as that.

A weber kettle is the way to go (with the propane starter). I think they're around 4 hundred bucks and they last for at least 10 years. And the food tastes great.
 
Just buy a range and put it outside. Or go charcoal.
 
Best advice, go charcoal.

Second best advice ,find a welder who can fix you old bbq , I hate these new types that don't use lava rock.

Also, avoid porcelain covered grilled, stainless steel is the way to go.
 
Here's another bit of advice.

You know all those nice and shiny all stainless steel ones in all the stores ? the ones that glint prettily in the stores lighting begging you to take a closer look, and asking you to take it home. ?

They can be a real pain to keep clean and shiny, better off with a painted one.
 
Mervyn said:
Here's another bit of advice.

You know all those nice and shiny all stainless steel ones in all the stores ? the ones that glint prettily in the stores lighting begging you to take a closer look, and asking you to take it home. ?

They can be a real pain to keep clean and shiny, better off with a painted one.
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No problem with a good spray on wipe off stainless steel cleaner. If you do that your BBQ will look good for years and will never rust. The painted ones lose their colour and end up turning grey from the heat.
 
My last Weber lasted 16 years and the neighbour told me he spent almost 1.5 times what i bought the Weber for in the first place. What you pay for is quality and a long lasting grill.
 
I have found that it is best to avoid stainless steel and ceramic grills if you want a long lasting grill. These grills only look good in the show room but start deteriorating soon after home use. Get a cast iron grill, these look dull and unfinished in the store, but are the best. For the first usuage heat the grill up for five minutes, then coat the grill with oil. This is called "seasoning " the grill and this will prevent the grill from rusting. These cast iron grill have no coating of ceramic or stainless steel on them and are solid iron right through and thus can be scrapped without damaging them. They will last for years and years, especially the thick ones that come with Weber typed machines. Restaurant kitchens have this type of grill.
 
NorthPole said:
Charcoal is ok, I've had many of them, but they are a bit of a pain for controlling temperature and charcoal is full of all kinds of shit - ie fillers, and who knows what else.
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That's why everyone who uses charcoal is switching back to lump charcoal.

Briquettes are easier to use, easier to regulate, but you are correct, they are full of all kinds of crud.

Lump charcoal is just charcoal and nothing but. I can taste the difference. It also lights easier, but burns up faster.
 

Charcoal is best, I use a green egg.
 
The big green egg is the best choice cause it is the most versatile BBQ cause you can use it as a oven, charcoal BBQ or you can use it as a smoker by adding some wood like wild cherry, sugar maples, red/white oaks, ash/alder to get a real great smoky flavor to what your cooking.

the best thing about this BBQ is that is made from Ceramic so it is very durable will not rust like your metals BBQ.

you can control the temperature on it and there is no hot spots on the grill a nice even cooking surface on the grill, and the outside is cool to touch unlike a metal BBQ.

you can have the temp from 200 degrees all the way up to 750 degrees
 
Gas vs Charcoal argument has been around since gas became popular. It comes down to a convenience factor, for that great steak experience charcoal is the way to go, but for that quick burger for friends that have dropped in, gas gives you more time to spend with company without having to prepare and tend to the charcoal bbq. I have both and the time dictates which unit I use. On the gas side, make sure you have enough BTU's! I have a commercial Crown Verity Unit, 100,000 BTU's (larger than a lot of furnaces). This is a base unit with 6 burner tubes but I can get to 500F without any problems, I have found the IR units a bit unruly to control until you practice. Also, with the IR units if you have more than 2 or 3 steaks the cooking area is too small. Good luck with your choice!
 
lomotil said:
I have found that it is best to avoid stainless steel and ceramic grills if you want a long lasting grill. These grills only look good in the show room but start deteriorating soon after home use. Get a cast iron grill, these look dull and unfinished in the store, but are the best. For the first usuage heat the grill up for five minutes, then coat the grill with oil. This is called "seasoning " the grill and this will prevent the grill from rusting. These cast iron grill have no coating of ceramic or stainless steel on them and are solid iron right through and thus can be scrapped without damaging them. They will last for years and years, especially the thick ones that come with Weber typed machines. Restaurant kitchens have this type of grill.
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Right on! It's a factory-built firepit for gosh sakes and it rusts like a car. Save the preciousness for precious things that appreciate in value.
 
I own Traeger BBQ http://www.traegergrills.com/shop/grills/BBQ070 This is the best BBQ I have ever owned. I use this for my BBQ needs. The Traeger makes BBQing so easy it's amazing. If you like real Southern BBQ with very little effort then buy this unit.

I use a Weber for my Grilling needs. I have owned the same Weber for 12 years and it looks like it did the day I bought it. the Webers now have very little steel in them now. Spending 1000 dollars these days doesn't guarentee you a good BBQ. Go to Ontario BBQ on Langstaff. They have every BBQ you could ever think of. The sales people really know their stuff.
 
Little Foot said:
The big green egg is the best choice cause it is the most versatile BBQ cause you can use it as a oven, charcoal BBQ or you can use it as a smoker by adding some wood like wild cherry, sugar maples, red/white oaks, ash/alder to get a real great smoky flavor to what your cooking.

the best thing about this BBQ is that is made from Ceramic so it is very durable will not rust like your metals BBQ.

you can control the temperature on it and there is no hot spots on the grill a nice even cooking surface on the grill, and the outside is cool to touch unlike a metal BBQ.

you can have the temp from 200 degrees all the way up to 750 degrees
Click to expand...

Been looking at the BGE, but have held off. This point you raise may push me to make the jump; now size? I do prefer charcoal by a long shot.

I shouoldn' have watched it, as now I've got a hankerin', but it was informative. For those who want some ribs, don't forget the RIBFEST this holiday weekend in Etobicoke, starting Friday. A good small time fair atmospher and ribs from all over the US and Canada.
 
lomotil said:
I have found that it is best to avoid stainless steel and ceramic grills if you want a long lasting grill. These grills only look good in the show room but start deteriorating soon after home use.
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I disagree. I've got coated-cast-iron grills on my 6 year old Blue Embers BBQ. I BBQ year round, they work perfectly and look like new. Just make sure you use a brass brush, not steel.

From Consumer Reports

Coated-cast-iron grates:
The grill's primary cooking grates may be made of porcelain coated cast-iron, which generally sears meats better and keeps grilling temperatures more consistent than grates made of porcelain coated steel. The porcelain coating usually makes such grates easier to clean than other surfaces, and the grates should resist rust as long as their porcelain coating isn't chipped.
 
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