Steve Calvin wrote:


I never clean 'em when done with a cook. The next time I go to use it I
just turn all three burners on high for about 10 minutes or so and then
wire brush 'em.

If I'm doing something delicate like fish I'll hit 'em with a spray of
non-stick cooking oil but that's about it.

Steve, this is exactly my own technique. I have the heavy SS rods,
though, and they seem to work as well as previous coated CI ones. I
just did chicken kabobs two nights back and we all remarked on the sear
marks. When things get really crudded up- such as when using a
molasses/honey based sauce on ribs done KC style, I lay a sheet of
aluminum foil over the grates with the burners on. Trust me, it get
hot, hot, hot. When the smoke dies down, I remove the foil and use it
wadded up to brush the white ash off the SS rods, then spray with oil.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

The above thread begs the question of how many BTUs you should target
for a gas grill. I used to hear that the more, the better. However
I've recently heard some say that is a poor way to go about it. To me
it seems you can always turn a grill down, so as long as the heat is
even go for high BTUs. There seems to be a limitation though on the
grills I see on the market though - possibly this is as much BTUs as
you can expect from a single propane bottle and regulator. Any
thoughts on the BTUs?

--Jeff

Nonnymus wrote:
Steve Calvin wrote:


I never clean 'em when done with a cook. The next time I go to use it
I just turn all three burners on high for about 10 minutes or so and
then wire brush 'em.

If I'm doing something delicate like fish I'll hit 'em with a spray of
non-stick cooking oil but that's about it.

Steve, this is exactly my own technique. I have the heavy SS rods,
though, and they seem to work as well as previous coated CI ones. I
just did chicken kabobs two nights back and we all remarked on the sear
marks. When things get really crudded up- such as when using a
molasses/honey based sauce on ribs done KC style, I lay a sheet of
aluminum foil over the grates with the burners on. Trust me, it get
hot, hot, hot. When the smoke dies down, I remove the foil and use it
wadded up to brush the white ash off the SS rods, then spray with oil.


Maybe I'll give the SS a try seeing as how I need to replace my coated
CI's. Doesn't the stainless "crud" up and look "funky" though even
after being brushed?

--
Steve

Steve Calvin wrote:

Maybe I'll give the SS a try seeing as how I need to replace my coated
CI's. Doesn't the stainless "crud" up and look "funky" though even
after being brushed?

--
Steve

Steve, when I cook things on the grates, there's a certain and expected
amount of residue. As discussed, I generally give the grates 10 minutes
or so to heat up, hit them with the wire brush (spray if needed) and
toss on the vittles. The only "crud" I have difficulty with is when I
carmelize on the KC Masterpiece, Bullseye or other similar sauce. I
don't do that often, since I prefer Memphis style in the Bradley,
instead. However, when we get company from KC or central MO, they don't
consider anything but a KC style of ribs to be real barbecue. Rather
than try to educate them, I just comply. . . and also enjoy them as
well. Grin

Another reason for the preheat is that I like to get my ceramic flame
tamers up to heat before adding meat. I like the flavor the vaporized
drippings add, so this gets a leg up on that as well.

When I preheat with aluminum foil on the grates for a severe cleaning, I
always brush or spray to prevent sticking, Oddly, my home made IR grill
actually gets too hot to let things stick. I've never, ever, had to do
more than blow the ash off the inverted V grates, there.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

On Thu 08 May 2008 08:53:18a, Janet Wilder told us...

Wayne Boatwright wrote:
On Wed 07 May 2008 05:32:45p, Steve Calvin told us...

Ray S. & Nayda Katzaman wrote:
Hi all,
Have been on the market for a new gas grill for the past few weeks
and it only gets more complicated. Have seen a couple that I like at
BBQ Galore (Capt'n Cook) that have cast iron burners, then a couple
both at Home Depot and Lowes with stainless steel burners, what is
the difference and which one is the better buy? Same thing for the
cooking grills, stainless steel, cast iron and porcelain covered cast
iron. Then I saw something new at Home Depot, their RED 3 or 4 Zone
Infrared grill. The flame never touches the cooking surface or food.

I did search Google, and now I am here for your expert advice. Many
thanks in advance.

Ray
===

Probably comes down to personal preference, use, frequency, location,
etc. I live in NY and my grill is outside, uncovered, and used all
year. (gasp, yes, even in winter)

Grill: Weber Genesis Silver B
SS burner
porcelain coated CI grates

9 years so far (heavy use) and the only thing I've done to it is to
replace the starter a month ago. I do need to get new grates shortly
but that's probably due to the fires that started before I had the WSM
and was trying to que in it...

Infared I can't comment on.

--
Steve

We had a Weber that we used and liked very much for 7-8 years but chose
to leave behind on a cross-country move. After we settled into our new
place we felt we shouldn't spend quite that much money on a new grill,
so bought a Brinkman instead. It's a larger grill than the Weber, has
4 cast iron burners and porcelain coated cast iron grates. It also has
a smoker drawer to hold wood chips. After 6 years, it's still
performing as well as the Weber did. Brinkman grills are not always
easy to find, but we'd try to buy another one if we had to.


We have a Brinkman, too. It's got 6 burners, a side burner and an ice
well. It's been in use for well over 3 years and the one time it gave us
a problem, we called the company and got excellent help.

It's large enough for me to use it as a smoker by putting the meat on
one side of the grill and lighting the other side.

It is rather large. It's name is "Grillzilla"


Even the 4 burner model we have is large enough for smoking by the same
method, especially since we don't cook for that many people. Ours also has
the side burner, but not the ice well. All of which reminds me, it's
really time again to do some ribs!

--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/09(IX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 2dys 2hrs 10mins
-------------------------------------------
I like to leave messages *before* the beep.
-------------------------------------------

On Thu 08 May 2008 07:00:04p, Edwin Pawlowski told us...


"Kent" wrote in message
If I were looking to buy a gas grill right now I'd look very strongly
for one that has one infrared burner under the grates for searing even
though Consumer Reports in this month's issue didn't agree. They say
the infrared grill isn't any hotter than regular propane. They left
out infrared burner designations for individual grills.

They are right, but they are wrong. Infrared may not be any hotter, but
there is more to cooking than just temperature. The way the heat is
transferred also makes a difference in how it performs certain
functions.

I don't trust CR for things of that importance.

I don't treat CR's reports as gospel, but it's often a good jumping off
point fof further research.


--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/09(IX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 2dys 2hrs 10mins
-------------------------------------------
I like to leave messages *before* the beep.
-------------------------------------------

"Kent" wrote in
news
Like many, I'd buy another Weber if I were looking. My Silver B is still
cruising along.

Same here.
I have a weber as well and love it. the one time i had a problem with it,
the company was very helpful. in this day of disposable everything, it's
nice to see a company stand behind their products.

--
Tommy Lee

"Joseph" wrote in
:

"Ray S. & Nayda Katzaman" wrote in message
...
Hi all,
Have been on the market for a new gas grill for the past few weeks
and it only gets more complicated. Have seen a couple that I like at
BBQ Galore (Capt'n Cook) that have cast iron burners, then a couple
both at Home Depot and Lowes with stainless steel burners, what is
the difference and which one is the better buy? Same thing for the
cooking grills, stainless steel, cast iron and porcelain covered cast
iron. Then I saw something new at Home Depot, their RED 3 or 4 Zone
Infrared grill. The flame never touches the cooking surface or food.

I did search Google, and now I am here for your expert advice. Many
thanks in advance.

Ray
===

Well can't claim to be an expert that's for sure, but I recently
purchase
a new rig from Lowe's. It is a Char-Griller Duo that is both a gas
grill with side burner and a charcoal grill with a side fire box for
smoking all in one...

http://www.chargriller.com/pdf/duo_manual.pdf

their website:

http://www.chargriller.com/grills.html

I only have a dozen or so cooks on it so far, but it is fast
becoming
my all time favorite rig. I frequently grill steaks on the gas side
and the cast iron grill sears them to perfection. It is a big rig but
the price was right for me. I have owned or own quite a few different
grills like Weber, Charbroil, Brinkman, etc... over the years. Except
for longevity, which I can not yet attest to, the Char-Griller Duo has
out performed my expectations.

Joseph


Joseph,
I looked at one of the duo's at lowes a couple of weeks ago and
really liked the look of it, except one thing. The handles. They looked
not very robust at the attachment point. how are yours holding up? Do
you think they will last or will that be another mod?

--
Tommy Lee

motley me wrote:
"Kent" wrote in
news
Like many, I'd buy another Weber if I were looking. My Silver B is
still cruising along.

Same here.
I have a weber as well and love it. the one time i had a problem with
it, the company was very helpful. in this day of disposable
everything, it's nice to see a company stand behind their products.

I've had my Weber Genesis for over 14 years, and it is still going strong.
I've replaced the grills and flavorizer bars once (they'll need replacing
again next year I expect), and the piezo ignition button twice. Each time,
Weber was right on the ball with my parts order.

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Dave Bugg" wrote in
news:T5nVj.125$6D1.0@trndny02:

I've had my Weber Genesis for over 14 years, and it is still going
strong. I've replaced the grills and flavorizer bars once (they'll
need replacing again next year I expect), and the piezo ignition
button twice. Each time, Weber was right on the ball with my parts
order.



I replaced mine this year (grills and bars and ignition). I did however
make one mod to it. i used some heavy angle iron for the flavorizer bars. i
hope they will last longer than the first set.

--
Tommy Lee

"motley me" wrote in message
. ..
"Joseph" wrote in
:

"Ray S. & Nayda Katzaman" wrote in message
...
Hi all,
Have been on the market for a new gas grill for the past few weeks
and it only gets more complicated. Have seen a couple that I like at
BBQ Galore (Capt'n Cook) that have cast iron burners, then a couple
both at Home Depot and Lowes with stainless steel burners, what is
the difference and which one is the better buy? Same thing for the
cooking grills, stainless steel, cast iron and porcelain covered cast
iron. Then I saw something new at Home Depot, their RED 3 or 4 Zone
Infrared grill. The flame never touches the cooking surface or food.

I did search Google, and now I am here for your expert advice. Many
thanks in advance.

Ray
===

Well can't claim to be an expert that's for sure, but I recently
purchase
a new rig from Lowe's. It is a Char-Griller Duo that is both a gas
grill with side burner and a charcoal grill with a side fire box for
smoking all in one...

http://www.chargriller.com/pdf/duo_manual.pdf

their website:

http://www.chargriller.com/grills.html

I only have a dozen or so cooks on it so far, but it is fast
becoming
my all time favorite rig. I frequently grill steaks on the gas side
and the cast iron grill sears them to perfection. It is a big rig but
the price was right for me. I have owned or own quite a few different
grills like Weber, Charbroil, Brinkman, etc... over the years. Except
for longevity, which I can not yet attest to, the Char-Griller Duo has
out performed my expectations.

Joseph


Joseph,
I looked at one of the duo's at lowes a couple of weeks ago and
really liked the look of it, except one thing. The handles. They looked
not very robust at the attachment point. how are yours holding up? Do
you think they will last or will that be another mod?

--
Tommy Lee

I remember thinking the same when I bought it. I even tightened down
the one at the store to see how stiff it was. So far so go, they seem to be
holding up ok. Actually I think the wheels were the mod I would have to
make when I bought it.

Joseph

--

http://www.geocities.com/jrpitzner/BBQ

Brinkman Gourmet Charcoal Smoker
Char-Griller Duo w/Side Fire Box

"Joseph" wrote in
est:

Actually I think the wheels were the mod I would have to
make when I bought it.

Joseph


I don't think i paid much attention to the wheels. Are they cheap blow
molded plastic?

--
Tommy Lee

"motley me" wrote in message
. ..
"Joseph" wrote in
est:

Actually I think the wheels were the mod I would have to
make when I bought it.

Joseph


I don't think i paid much attention to the wheels. Are they cheap blow
molded plastic?

--
Tommy Lee


Yep

Many thanks to all that posted a response. I will take all advice and
later make a decision.

Again, thanks.

Ray
===

"JeffH" wrote in message
...
On May 7, 4:49 pm, "Ray S. & Nayda Katzaman"
wrote:
Have been on the market for a new gas grill for the past few weeks and
it only gets more complicated. Have seen a couple that I like at BBQ
Galore (Capt'n Cook) that have cast iron burners, then a couple both
at Home Depot and Lowes with stainless steel burners, what is the
difference and which one is the better buy? Same thing for the
cooking grills, stainless steel, cast iron and porcelain covered cast
iron. Then I saw something new at Home Depot, their RED 3 or 4 Zone
Infrared grill. The flame never touches the cooking surface or food.



I bought a three burner Red. It gets hot alright, but so do surfaces that
you don't want getting hot! The cheap plastic knobs actually melted around
the area where they connect with the metal rods that turn for burner control
(so the knobs just spun and spun when I tried turning them off). In very
windy weather, flames shoot out of gaps between the U-bowls as well as the
side of the cabinet/firebox. After seeing that, I took the grill back to
Home Depot.

Charbroil had a TON of issues with last year's attempt at IR (the Tec Grill)
and their second attempt seems to be getting rave reviews over at the BBQ
forum. But Charbroil never answered my emails, and their customer service
is not known to be very good --especially in comparison with Webers.

I decided to pony up alot more $$$ and get a Weber Summit s-470. It's the
first Weber with a sear burner (not an infra-red one). I plan on having it
for a long while.

Howard