"DGD" > wrote in message
ps.com...
> On Apr 8, 10:37 pm, "Kent" > wrote:
> > "Edwin Pawlowski" > wrote in message
> >
> > ...
> >
> >
> >
> > > "DGD" > wrote in message
> > oups.com...
> > >> These simply seem to be single burner tubes. How do they
> > >> compare to the old burner styles. Seems that one would need more of
> > >> them to provided the coverage, and hence use more gas. True?
> >
> > > Use of gas is related to heat output. A grill capable of say, 30,000
Btu
> > > will use a given amount of fuel no matter the burner material,
> > > configuration, or shape. My Vermont Castings has a couple of SS tubes
> > > with holes in it. Simple, durable, still working perfectly after 6 or
7
> > > years now.
> >
> > > My grates are porcelin coated cast iron, the best of all worlds. No
> > > corrosion, heavy, good heat transfer.
> >
> > > As for the outer SS, I'd not go that way as it wold be a bitch to keep
> > > clean and sparkling.
> >
> > > Check out the Vermont Casting Signature series if you want a well made
> > > grill. Not the cheaper versions at the big box stores.
> >
> > I'm in full agreement with Edwin regarding grates. Changing to
> > porcelin coated cast iron grates made all the difference in the world.
> > There's still not enough heat output to grill a steak to "char-rare".
> > It's great, however, for fish other stuff.
> >
> > Kent
>
> This is what I am somewhat confused about. I have had porcelain
> covered grates that broke down and rusted (from a Broil King bbq).
> Their replacements did the same in very short order ( in less than 2
> years). So I am a bit off porcelain covered grates. How does one
> distinguish between a good quality porcelain covered grate and a not-
> so-good one? Have read elsewhere on this group that Cast Iron is the
> only way to go but requires seasoning (periodic?). I leave my bbq out
> all winter (Ottawa, Ontario). The thing that really seems to suffer
> are the grates. The rest of the bbq is wearing relatively well (have
> had it more than 6 years). Still lean towards to SS, simply because
> of the corrosion issue, but have yet to find any information as to how
> long one can expect this type of grate to last.
>
> Doug

I'm with Doug on this one. Porcelain covered cast iron have rusted out in 2
seasons twice on me...Went with a grill with larger diameter ss grates and
havn't had a problem in three years. Yep, they're not pretty and sparkely
but they get burnt off each time I use 'em so they're great.