Originally posted by WineTrooper:
I have found that while the structure of a stainless will hold up, its inner parts (valves/burners/ash bed/igniters) go fast.
Exactly my experience.
I'm curious to hear what the people on here who have grills that last 8 - 10 years cook, how they maintain, etc.
What I find is that burger grease, cheese, steak grease, butter, etc all get very hot and eventually melt onto and corrode valves and burners completely.
Stainless steel is stainless steel. I'm sure the Weber is better built than my Kenmore or the Home Depot numbers, but I doubt there's much difference in the steel used for the burners and whatnot. I'm curious how your grills are maintained or used that they last so long.