I've owned a chargriller for several years and I love it. I bought the pro
griller with the side smoke box and shelves, and have added a rotisserie and
warming plate on top of the smoke box. The grates are made of iron, so they
need to be blackened like an iron pan and kept that way (vegatable oil works
great). I haven't had any problems with rust on the body itself, and I keep
it outside in northwest Florida! As far as keeping the grill under 400
degrees, I haven't ever paid attention to that. Most of my barbeque is done
around 350 or colder, but I'm sure I've hit 400 and haven't noticed any
problems. I've use it for everything from pork butts and Christmas hams to
smoked cheese. For the price, I think it beats the wsm that it replaced. (I
expect flaming here.)
Good Luck
Draegus


"Wally Bedford" > wrote in message
...
> Okay, out of the lurk. I'm looking at picking up a charcoal grill
> this spring, and pretty much had my mind set on a chargriller. Well,
> time to put that in stone so I head to the web site. Now the site has
> changed and they have added a bunch of new product. Looks like the
> same design, but they are adding some mid-size and king-size units.
>
> They also have a reference section, and one part talks about seasoning
> the grill and rust.
>
> Rust!?! As a WSM owner I never really thought of this. Anyone know
> if these units are prone to rusting? I know that cast grills will get
> some rust but how much rust will the body take? They also state that
> you should keep the temp under 400. A tad shy of what others would
> call a "searing" temperature.
>
> Anyhoo, anyone out there with chargriller care to comment on the
> durability of the unit?
>
> TIA,
>
>
>
> Wally
>
> "No one has ever had an idea in a dress suit."
> Sir Frederick G. Banting