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Reply to "In the market for a gas grill"

I'll add:

The thing that kills all the cheap BBQ in the past is that the burners were in the shape of an H or 8.
The exposed portion of the burner that was under the food but not covered by the heat diffusers or flavoriser bars just rusted by the acidity of the sauces and combination of heat, even if it's stainless.

Now most manufactures have changed to tubular burners under a heat plate or triangular bars (Flavoriser bar as Weber calls them)

Those heat diffuser plates in the lower end BBQ go quick but are cheap to replace.

Keep that in mind when choosing. Design is important because ultimately its the insides that go first.

Just think of all the BBQ relics you see on the curb, they look ok till you see that all the guts are finished.
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