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Gas Grill Suggestions

Andyman

Andyman

Scroungus Stereophilus
Subscriber
Well the old aluminum Kenmore post grill out back is once again at the point where it needs a new H burner and has a busted lid hinge, so I think I'll replace it.

While I'm not looking to prove my manhood via some giant SS behemoth, I was wondering if there are any hints or things to look for on these newer grills. I have my eye on a cheapie at Lowe's with 4 burners, nice sturdy cast iron grates, and the ubiquitous side burner that seems like it would do the job, but I'm wondering how these new ones hold up. That old Kenmore was here when we bought the house 17 years ago and has me spoiled. Sure I've replaced the post once and the burners and grates a half dozen times, but that cast lid and bucket sure seems a lot sturdier than these flimsy sheet metal guys one finds these days.

What work for you guys? We'll be cooking usually for 4 and rarely entertain, so I don't need 7000 square inches and a bazillion BTUs, just enough for the usual burgers, brats and maybe 2 cut up chickens at the most, but would like something that would last at least a decade or more.

Let me know!!

BTW, do the plumbers out there know what the real deal is with natural gas vs. propane? The Kenmore has been running off natural gas off a hardline out of the house since day one and through numerous replacement burners without any consideration to venturi size. Yet, the few instances I've dealt with conversion kits at work, they make it sound like you need a Ph.D in fluid dynamics for this? What's the scoop??
 
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It hasn't lasted a decade yet, but I'm pretty happy with the Perfect Flame grill I got on sale at Lowes at the end of the season 2 years ago. It gets hot enough to do steaks rare, has 4 internal and one side burner. The tank is fully enclosed, so I don't have rodents gnawing at the hose anymore.
 
I don't know what a new one is like. I got my natural gas model (Weber Genesis Silver - 3 burner, cast iron grate) from the curb in front of my brother-in-laws house. He wouldn't pay the plumber 175 to hook him up with natural gas so he went propane and kicked this fine machine to the curb! That was 4 years ago and with just a little cleaning.....she's still cooking fine.
 
No doubt you'll get more opinions on this than Carter's got Little Liver Pills, but the best gas grill I ever owned by a mile was a Ducane. I replace the burner elements a couple times over 10+ years of use, but even some of that I contribute to the toxic bbq sauce I use. I've cooked on a bunch of them, and the Ducane was way out in front.
 
This one may violate your conditions...

www.wilmingtongrill.com

I find this the most versatile grill I have ever used. It is 100% indirect heat, the flames are blocked by the pan. You can use it as an outdoor oven. I make stuffed peppers, roasts, even pizza. On the other hand, I put wood chips or charcoal in the pan for steaks, open flame if I want it. Decent for smoking. They say you can put water in the pan to steam seafood. I have never done that, my pan is a bit dirty by now.

Every part, screw, nut, and even the burners are 100% high quality stainless. The burners are cast stainless. The metal work is heavy gauge commercial. As much as I abuse this thing and as dirty as it gets, it still cleans up fine.

I had always stoked a gas grill with wood or charcoal, I am just stupid that way. I would rust the guts out of a cheap grill in a couple of years. This one will last.
 
tentoze said:
No doubt you'll get more opinions on this than Carter's got Little Liver Pills, but the best gas grill I ever owned by a mile was a Ducane. I replace the burner elements a couple times over 10+ years of use, but even some of that I contribute to the toxic bbq sauce I use. I've cooked on a bunch of them, and the Ducane was way out in front.
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Second the Ducane. The igniters are what I've destroyed (by cleaning). A PITA getting at them to replace, but it is built like a tank. We also went with a natural gas model.
 
Like 'Toze, I can't recommend Ducane highly enough. For the money they're top notch... It's possible to buy better, but they're 3 or 4 times the price.

One suggestion: If possible, remove all the gas components at season's end, and store them in a cool dry place. If they live through the winter inside the grill, they'll have all the wear and tear of the winter season without any of the benefit of cooking. If you remove them, then they'll be fresh and dry for the spring/summer and last a lot longer.
 
Triple the "DUKE"
10 years, have replaced nothing, and yes the Igniters are a problem. Mine did last seven years before ghosting.
Heck even the original cover is still on it. Not perfect mind you but presentable, Canadian winters and all.
 
My vote is for Weber. We got the basic small 2 burner grill like 8 years ago and have done nothing except clean it. The stainless burner has a hole in it now but still works. The thing with the Weber is the evan controlled heat. You can set it at temp and let it go. You can cook very slowly with out burning your food. You can do chicken wings and cook them for 45 minutes without burning.
 
Well, the cheapie at Lowe's is universally condemned as a POS online, so I'll scratch that.
The Ducanes are more than I was looking to spend, but I did see some dinosaur cast aluminum Broil Mates that got good reviews at Ace while Googling Ducane, so it looks like Ace might be the place for a look see.

BTW, Old Faithful below, so you know how modest my needs are...:D

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I've been pleased with my Weber Silver C, the basic three burner model without the side cooker.

Dunno exactly how long I've had it, since early 2000s I think, but its never need any attention besides a bit of cleaning. The grates and burners are still OK (burner tubes are stainless w/10yr warranty) but I'll probably need to replace the v-shaped "flavorizer" bars next year. That'll run about $40, give or take. If I ask nice, I might be able to have someone make them out at work from some 304 stainless drop.
 
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IMO, a Weber is an enameled steel egg for use with charcoal. I still use it for hardcore steak night, like when my boy has friends over and the sirloins look nice and are inexpensive. THAT is a good dinner night.
 
MOPAR3 said:
My vote is for Weber. We got the basic small 2 burner grill like 8 years ago and have done nothing except clean it. The stainless burner has a hole in it now but still works. The thing with the Weber is the evan controlled heat. You can set it at temp and let it go. You can cook very slowly with out burning your food. You can do chicken wings and cook them for 45 minutes without burning.
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Yup. I have a three burner Weber. Just a great grill.
 
Andyman said:
Well, the cheapie at Lowe's is universally condemned as a POS online, so I'll scratch that.
The Ducanes are more than I was looking to spend, but I did see some dinosaur cast aluminum Broil Mates that got good reviews at Ace while Googling Ducane, so it looks like Ace might be the place for a look see.

BTW, Old Faithful below, so you know how modest my needs are...:D

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A brave and faithful servant...to pasture you must now go to live out your last days..... Hey, I like the Pompeii head in the sideground...nice volcanic touch!
 
AAA3330 said:
The answer number one in this link explains the difference as well as I could. Basically the two gases use different orifices.

http://wiki.answers.com/Q/How_do_you_convert_a_stove_from_propane_to_natural_gas
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Yeah, I've seen that. Seems that natural gas also has less BTUs/volume so one requires more. I've replaced the burners many times, but as I think about it, those are all downstream from the orifices, so MAYBE the original owners installed larger ones to accommodate NG. Then again, the conversions I see online all use 3/4" and mines been running on 1/2" copper tubing since before 1991, so who knows. I guess I could stick some drills in the orifices to get a crude measure and find out if this has been "wrong" for the last 18 years+.

But it is darn nice to not have to screw around with tanks, which apparently AREN'T included anymore with a grill purchase.
 
While I haven't experimented directly, I'd think if the wrong orifices were installed, you'd probably have noticed some oddities about the flames from the burners.
 
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