New chargrillers... which one?
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 |
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 |
Wally Bedford ) opined:
> 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? > Mine is about 5 years old (and retired) and quite rusty. It sits uncovered on my porch in northern Indiana, so it gets its fair share of rain and snow. I used to have the custom cover, but the cold weather took its toll on that. It lasted about 3 years. The firebox paint lasted about 3 cooking sessions, so it started rusting almost immediately. Just be sure to remove the ash as soon as it cools and spray/wipe down the outside with vegetable oil to slow the rusting down. The main chamber is still painted, just the firebox is rusty. I think this unit would last another 5 years in these conditions, which makes it 10 years for $200. Not a bad deal in my opinion. -- George B. Ross is remove the obvious bits for email Why is it that being a good boy and being good at being a boy don't require the same set of skills? - anonymous |
"George B. Ross" > wrote in message
> Wally Bedford ) opined: > > Mine is about 5 years old (and retired) and quite rusty. It > sits uncovered on my porch in northern Indiana, so it gets its > fair share of rain and snow. I used to have the custom cover, > but the cold weather took its toll on that. It lasted about > 3 years. The firebox paint lasted about 3 cooking sessions, so > it started rusting almost immediately. Just be sure to remove > the ash as soon as it cools and spray/wipe down the outside with > vegetable oil to slow the rusting down. The main chamber is > still painted, just the firebox is rusty. I think this unit > would last another 5 years in these conditions, which makes it > 10 years for $200. Not a bad deal in my opinion. > > -- I'm with George, same experience, well, my firebox paint didnt last even one fire, but otherwise yeah, some rust, nothing that's going to kill it too fast though. I'd reccomend that you get the grill unit and order the firebox extra, it's a simple bolt on operation, your wife could do it. That way you got a great grill and a smoker/bbq. It's the best grill I've ever owned, and it makes BBQ too. Good stuff. Mine's often as high as 450-500F in the main chamber when grilling chicken or whatnot. If you're handy with metal you might want to reinforce the existing metal tines on the coal/firetrays as they are a bit thin and will burn through faster than you might expect. Even better in the firebox would be to remove the existing tines and put new (and thicker) ones as high as possible so you give yourself more room for ash build up. I'd point to a link to what I mean but you didnt furnish one for us. |
On Thu, 10 Mar 2005 15:32:03 -0800, "Duwop" >
reported to us: > >I'd point to a link to what I mean but you didnt furnish one for us. > I'm surprised I didn't put a link in there myself! http://www.chargriller.com/grills.html Wally "No one has ever had an idea in a dress suit." Sir Frederick G. Banting |
Take a look at the HastyBake. I have one that's about 5 or 6 years old and
aside from a couple of external spots were the powder coat burned off, rust free! The firebox can be lowered and raised by operating an external crank. The gives instant control of the temp. The design is robust and trouble free A HastyBake can obtain a grill temp of 600+ degrees (depends on the lump you are using) and will smoke at 200 for hours. Expensive yes but a unique and excellent device. .. The only thing that get's hotter is my TEC infra-red grill. Aside from searing and broiling the TEC is hopeless. Richard Smith |
And on that topic!...............
I have been reading and reading and reading this group, so thanks in advance for the education. I think that I am going to get a Hasty Bake Legacy. However, there are no dealers in New England. Do any of you have any sources that ship this grill, that you would recommend as to honesty/price, etc.? Thanks in advance for the help... JS |
Call HastyBake they will sell it to you directly.
I did an internet search when I bought mine (6 years ago) and found a dealer who gave a small discount and paid the shipping. Cant remember their name. I believe that the manufacturer will pay the shipping if you press the issue. Richard Smith > wrote in message oups.com... > And on that topic!............... > I have been reading and reading and reading this group, so thanks in > advance for the education. I think that I am going to get a Hasty Bake > Legacy. However, there are no dealers in New England. Do any of you > have any sources that ship this grill, that you would recommend as to > honesty/price, etc.? > > Thanks in advance for the help... > JS > |
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