Ken Blake wrote:
> On Sat, 11 Jul 2009 21:51:40 -0600, Cleatarrior >
> wrote:
>
>> Ken Blake wrote:
>>> On Fri, 10 Jul 2009 05:47:45 -0700 (PDT), mark >
>>> wrote:
>>>
>>>> I'm tired of my old gas grill (can't remember the name of the
>>>> manufacturer), mostly because I have to annually change out the burner
>>>> because it rusts out. I'm thinking of getting a Genesis, but don't
>>>> want to trade my current gripe with gripe(s) that are worse.
>>>>
>>>> Can anyone tell me whether:
>>>>
>>>> 1. The flavorizer bars rust out?
>>>> 2. The burner rusts out?
>>>
>>>
>>> I'm new to this newsgroup, and your question is very similar to the
>>> one I was just about to ask.
>>>
>>> I have a Weber Genesis 2000, and I've had it for 16 years now. The
>>> flavorizer bars are getting badly decomposed (from rust, I assume),
>>> and have lots of holes in them, getting pretty big. I live in Tucson,
>>> AZ, where there's not a lot of humidity, and that's probably why they
>>> have lasted as long as they have.
>>>
>>> So, I guess I need to replace them. I have three choices, and I'd like
>>> some advice from the group he
>>>
>>> 1. Replace them with the Porcelain-Enameled Flavorizer® Bars ($54.99)
>> Most definitely, easier to toss in the home oven on the self-clean cycle
>> and save yourself all kinds of hand labor, but do it before they gunk up
>> too bad, or hand-scrub the big stuff off first.
>>
>>> 2. Replace them with the Stainless Steel Flavorizer® Bars ($99.99)
>> I like the idea, in a dry climate, but then you're down to hand scrub -
>> not ideal.
>>
>>> 3. Replace the entire grill ($700 and up, if I stay with Weber).
>> If the rest of it hasn't failed you it's your call - only necessary if
>> you want more burners or a fresher face on the porch.
>>
>>> Most of the rest of the grill seems to be in decent condition, so it's
>>> probably unlikely that it makes any economic sense to replace the
>>> whole thing, but if you agree with that statement, should I get the
>>> Porcelain-enameled or the Stainless Steel? What's the difference
>>> between the two? Is it just that the Stainless Steel lasts longer? How
>>> much longer should they last? Are the Stainless Steel ones worth the
>>> extra money?
>> I'd go porcelain and use the home oven to nuke those bars to ashes,
>> always works for me - but you may need a longer cycle or even two.
>>
>>> And which of the two kinds is the kind that I got with the grill when
>>> I bought it 16 years ago? I don't even remember what they looked like
>>> then.
>> Porcelain for sure.
>>
>>> One more related question: the cooking grates aren't rusted, but they
>>> are encrusted with dirt and very hard to clean. I can also replace
>>> those with either new Porcelain-enameled ($44.99) or Stainless Steel
>>> ones (74.99). Should I do that (and if so, which type should I get),
>>> or can someone recommend a really good way to clean them?
>>>
>> Again, porcelain if you want your home oven to do the work, stainless if
>> you favor hand scrubbing.
>>
>> Mostly manufactures will not tell you you can introduce other porcelain
>> enamel racks or grills into your home oven for cleaning.
>>
>> My experience is it's the same basic goods, steel with a similar finish.
>>
>> Try one or two bars or a single grill set for the first run, if they
>> don't work, no major problem.
>>
>> I just keep my convection oven's enamel grills in place, put the others
>> on top, and set a 4 hr clean cycle.
>>
>> So far, so good.
>>
>> Anyone else here try the high heat easy way out?
>
>
> Thanks very much for your advice.
>
> Ken
>
You're welcome, let me know how it goes for you.