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
>