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126 replies

In the market for a gas grill

V vinolocityMember
quote:
Originally posted by Danyull:
quote:
Originally posted by Vinolocity:
quote:
Originally posted by Parcival:
quote:
Originally posted by Vinolocity:
quote:
Originally posted by Parcival:


You could live in that thing!


Right? Wait til you see the rest of the Outdoor Kitchen. She's a beast!


you bringing this to Daniel's!?


I'm sure DK has his grill spit shined for the Matsuhita, Wagyu, or whateva the heck he's got up his sleeve...

True story. Up the lane at a neighbors BBQ, when informed that the guy's old, propane grill won't fire. Headed back to our ranch, with a couple mates, loaded up the Weber Summit into the back of our F-350... Tied her down and rolled into his driveway 10 minutes later. Ended up grilling tri-tip for 40 from the bed! Gave a new meaning to the term "food truck" Wink


I'm looking into buying a tabletop binchotan hibachi but I think it'll cost me as much as a Weber summit. Time to make myself one out of aluminum.


I dunno DK, with that "sword" of a knife and blowtorch in hand... Seems to me you'd have little to no issue cooking anything, anywhere!

PS. Remind me to schedule a "sidekick" trip with you to Tokyo Fish. That BF was amaaaaazing.
G g-manMember
quote:
Originally posted by Vinolocity:
quote:
Originally posted by Danyull:
quote:
Originally posted by Vinolocity:
quote:
Originally posted by Parcival:
quote:
Originally posted by Vinolocity:
quote:
Originally posted by Parcival:


You could live in that thing!


Right? Wait til you see the rest of the Outdoor Kitchen. She's a beast!


you bringing this to Daniel's!?


I'm sure DK has his grill spit shined for the Matsuhita, Wagyu, or whateva the heck he's got up his sleeve...

True story. Up the lane at a neighbors BBQ, when informed that the guy's old, propane grill won't fire. Headed back to our ranch, with a couple mates, loaded up the Weber Summit into the back of our F-350... Tied her down and rolled into his driveway 10 minutes later. Ended up grilling tri-tip for 40 from the bed! Gave a new meaning to the term "food truck" Wink


I'm looking into buying a tabletop binchotan hibachi but I think it'll cost me as much as a Weber summit. Time to make myself one out of aluminum.


I dunno DK, with that "sword" of a knife and blowtorch in hand... Seems to me you'd have little to no issue cooking anything, anywhere!

PS. Remind me to schedule a "sidekick" trip with you to Tokyo Fish. That BF was amaaaaazing.


i've heard that a blow torch on a big ass river stone is the best, most romantic way to cook.
G g-manMember
quote:
Originally posted by marcb7:
Im in the market for a new grill...something fairly large, 4-6 burners with a side burner etc. Any suggestions? Ive had great luck with Vermont Castings and Weber in the past but after reading Gman's post that Weber is now using inferior steel, I also am a bit upset.


so apparently the way to find out

is goto the store and take a magnet

if it sticks it's inferior steel
P parcivalMember
quote:
Originally posted by g-man:
quote:
Originally posted by marcb7:
Im in the market for a new grill...something fairly large, 4-6 burners with a side burner etc. Any suggestions? Ive had great luck with Vermont Castings and Weber in the past but after reading Gman's post that Weber is now using inferior steel, I also am a bit upset.


so apparently the way to find out

is goto the store and take a magnet

if it sticks it's inferior steel


Interesting test. Does this have anything to do with the gauge of the steel?

I'm going to need to go back and check my physics, but if a magnet sticks to "steel," does that suggest that the steel is actually an inferior composite including other metals with some degree of magnetism? Going to Wikipedia this
G g-manMember
quote:
Originally posted by Parcival:
quote:
Originally posted by g-man:
quote:
Originally posted by marcb7:
Im in the market for a new grill...something fairly large, 4-6 burners with a side burner etc. Any suggestions? Ive had great luck with Vermont Castings and Weber in the past but after reading Gman's post that Weber is now using inferior steel, I also am a bit upset.


so apparently the way to find out

is goto the store and take a magnet

if it sticks it's inferior steel


Interesting test. Does this have anything to do with the gauge of the steel?

I'm going to need to go back and check my physics, but if a magnet sticks to "steel," does that suggest that the steel is actually an inferior composite including other metals with some degree of magnetism? Going to Wikipedia this


http://www.pennstainless.com/s...00-series-stainless/

http://www.pennstainless.com/s...ies-stainless-steel/

weber went from 304 series to 430 series

Type 304
Used for a wide variety of home and commercial applications. One of the most familiar & frequently used alloys in the stainless steel family. Common applications include Sanitary, Cryogenic, and Pressure-containing applications, Home and commercial appliances, Tank structural parts and processing equipment

Type 430
decorative steel, used for automotive trim; ferritic. Good formability, but with reduced temperature and corrosion resistance.



304. if it's good enuf for a tank, it's good enuf for a weber. and why alot of you old timers say webers last forever.

however the newer models below summit are 430 steel now.
P parcivalMember
I currently own a Lynx and previously had the Weber Summit (bought 10 years ago)

The Lynx build quality is superior to current Weber models (though on par with my old Summit). I get less flare ups with the Lynx than I did with the Weber.

Having owned the Lynx for ~12 months, I love it. It is bombproof and can get temps >850 degrees. Only downside . . . it is dramatically more expensive than the Weber Summit (though current Summit's use cheaper materials than they did 6+ years ago). Ultimately, I bought the Lynx only because I got an incredible deal on it putting it at about the same price (and actually a little less) than a comparable size Summit
P parcivalMember
quote:
Originally posted by marcb7:
Is it a cart? Or insert?

Any issues leaving it outside in the winter?


Cart and I love it! I forget the exact dimensions. . . but I think it's 42" (has 2 main burners plus an infrared. Has the rotisserie attachment). On the cart, there are two sliding drawers on the left (one on top of the other) and the two doors on the right opening to the gas-canister compartment. I bought a slider shelf so that I could easily slide the gas canister out).

We had a brutal winter in Boston this year with over 5 feet of snow. There is literally no sign of wear or tear on this cart. It is incredibly heavy gauge steel . . . no rust, no nothing. And, what's more . . . in the middle of winter, I cleared off 3 feet of snow off the grill and it fired right up. Couldn't recommend the Lynx any more highly.

Only other grills in this league that I looked at were:
--Fire Magic: Fantastic grill but even more expensive than the Lynx and no one in my area carries them, so I worried about how I would get it serviced if I had a problem

--Kalamazoo duel fuel: This is my pipe-dream grill. I have seen this once but it was not in use. If you have >$18,000, this is one killer kitchen replacement (if it performs as well as it is advertised). Problem again is that no one in my area carries it so hard to know what the hype is about

--Wolf: Not in the Lynx of above grill league. I can't imagine that Wolf actually makes this grill as opposed to contracts it out and puts their name plate on it. Construction definitely did not seem up to Wolf oven quality

--Kitchen Aid: Seemed like a nice grill with good quality construction. This was not as industrial feeling as the Lynx or Fire Magic and costs about the same as current model Weber Summits. But, again, I eliminated this from consideration only because of the good deal I got on the Lynx otherwise this would have been in contention

--Weber Summit: Actively decided not to get another Weber Summit because the build quality of the new model did not come close to matching the build quality of my older Weber Summit (which is now at my sister's house and chugging along just fine after 10+ years). That said, Weber is a great company to work with, provides excellent customer service, and stands by their product. So, I have no doubt the current model would be great . . . just didn't feel so great. I eliminated this from consideration only because of the Lynx price I got. . . otherwise, I would have been deciding between KitchenAid and Weber

-DCS: saw and used this once at a local BBQ shop. I liked it quite a bit. Uses a different heating element than all the above that is supposed to manage flare ups exceptionally well. I think I passed on this only because I didn't like the cart options the store had in stock for this. But, worth a look
V vinaigreMember
quote:
Originally posted by Parcival:
--Weber Summit: Actively decided not to get another Weber Summit because the build quality of the new model did not come close to matching the build quality of my older Weber Summit (which is now at my sister's house and chugging along just fine after 10+ years). That said, Weber is a great company to work with, provides excellent customer service, and stands by their product. So, I have no doubt the current model would be great . . . just didn't feel so great. I eliminated this from consideration only because of the Lynx price I got. . . otherwise, I would have been deciding between KitchenAid and Weber


Here's my 2 Cents
I'm ITB of BBQ's
I really like Weber's !!
We carry mostly Broil King and Weber BBQ'S (We have some lower end models) so I cannot comment on the other brands.
Our Customer base is mostly the condo market and apartment market (Being in downtown Montréal)
We do sell some higher models of Weber, I have owned a Genesis and just changed my 2005 Summit 6 burner, still working fine but needs new starter boxes (That is going to be used a our store for events and staff) Just this past weekend I got another Summit 4 burner with rotisserie and side burner. (Got a Smokey Mountain smoker also, very well made !!)

I find that the new ones are a little thinner on the doors and accessory panels. However the cover and base seem on par with my older Summit. I find the overall design to be much more functional and well thought of. They addressed a lot of issues I didn't like (not because I mentioned anything, just noticed that it's better)
The controls were flat before and the snow would freeze the buttons in the winter, now they're vertical, there's also a slope on the control panel that the snow and ice will melt off easier.
A lot of other changes for the positive....

The one thing I like about Weber is they work well and work like new for almost their whole life. My 2005 is just as predictable as when it was new.
Also as stated, the customer service is top notch.
Although their distribution will be changing in Canada, they were distributed along side the Broil King line and now will be handled by their own sales and distribution.
G g-manMember
quote:
Originally posted by Vinaigre:


I find that the new ones are a little thinner on the doors and accessory panels. However the cover and base seem on par with my older Summit. I find the overall design to be much more functional and well thought of. They addressed a lot of issues I didn't like (not because I mentioned anything, just noticed that it's better)
The controls were flat before and the snow would freeze the buttons in the winter, now they're vertical, there's also a slope on the control panel that the snow and ice will melt off easier.
A lot of other changes for the positive....

The one thing I like about Weber is they work well and work like new for almost their whole life. My 2005 is just as predictable as when it was new.
Also as stated, the customer service is top notch.
Although their distribution will be changing in Canada, they were distributed along side the Broil King line and now will be handled by their own sales and distribution.


speaking of genesis only

my undersatnding 2008 was the switch over to the cheaper grade of stainless steels. The 2005 ones were built like tanks and remain in good favor. It's the recent new models that have me concerned.

I dont particular take good care of my grills and i'd hate for a 700$ weber genesis to start rusting after 2 years of sitting outside. The older 300 grade steels this wouldn't happen. the 400 grade steels puts it on par with other cheap commercial grills, no matter what gauge /thickness the steel is. Why because that's simply a property of the 400 grade steels. It rusts. It might last, but it will rust. If it's thicker, it just means it'll take longer to rust all the way through. That is my concern because I can just as easily pay 150$ for a cheapo grill i use for 2 years and throw out because it looks ugly and is rusted and buy 4-5 of them over a 10 year period vs a weber tht costs me 800$ and rusts after 2 years.

what do you think Vinaigre?
V vinaigreMember
quote:
Originally posted by g-man:
what do you think Vinaigre?


I've sold quite a few Genesis.
I've never had any issues about rusting, and we are in Québec. Even the most recent ones.
That being said, I'm confident that the $800.00 weber will outlast 4 $200.00 BBQ's. Plus as I mentioned in 8 years it will still be working almost like new.

One of the known qualities of Weber is their enameling. That IMO hasn't changed.

What you have to keep clean is the insides. If you don't clean it out once and a while all the crap just corrodes the burners. Weber's burners are very resistant. But a good cleaning will help it last.
Like I mentioned, my 2005 runs almost like new, but the lighter boxes corroded out. they are in the open so all the fat and sauces just ate tru the stainless... Another issue that they improved.
V vinaigreMember
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.
W winespartyMember
quote:
Originally posted by Vinaigre:
What you have to keep clean is the insides. If you don't clean it out once and a while all the crap just corrodes the burners. Weber's burners are very resistant. But a good cleaning will help it last.

So, I'm a dumbo that just grills and really doesn't do any cleaning. And, I don't even know how to go about cleaning the insides. Perhaps I just need to look at the manual (wherever it is) for care instructions, but do you just take the grates off and start scrubbing away at the inside? I would imagine there is some sort of recommendation of cleaning agents to use (or more importantly, not to use).
thelostversethelostverseMember
quote:
Originally posted by billhike:
Dan cleans his every year I believe so he could probably answer this. But the lazy MF'er only checks the forums when he smells an offline. Wink


Mrs. TLV was just saying tonight that it's been awhile since we've had everyone over. She suggested we fire up the smoker and drink some pinot in the near future with the locals.
W winespartyMember
quote:
Originally posted by billhike:
Dan cleans his every year I believe so he could probably answer this. But the lazy MF'er only checks the forums when he smells an offline. Wink

I'm reading up on it now based on the manual, seems pretty simple...just need to get to it. Although I do wonder to what extent others go to (i.e. grates, flavorizer bars, and inside grill cavity, or go through everything such as burner tubes, etc.).

I notice that you mentioned how often Dan cleans his, but you don't mention cleaning yours at all!
P parcivalMember
quote:
Originally posted by Wine Sparty:
quote:
Originally posted by billhike:
Dan cleans his every year I believe so he could probably answer this. But the lazy MF'er only checks the forums when he smells an offline. Wink

I'm reading up on it now based on the manual, seems pretty simple...just need to get to it. Although I do wonder to what extent others go to (i.e. grates, flavorizer bars, and inside grill cavity, or go through everything such as burner tubes, etc.).

I notice that you mentioned how often Dan cleans his, but you don't mention cleaning yours at all!


WS -- I don't clean every year, but try to make an effort to clean every few years or as needed (e.g., if I see that any of the burners appear to be clogged). For me, cleaning has always been pretty simple (takes less than an hour).
1) Scrape any obvious oil, burnt food off surfaces
2) Take a stiff wire brush and brush over the burners to ensure that none of the gas "holes" are clogged

With my old Summit, after 7 years, I did hire a local BBQ ship to come out and do an over-haul on the Weber. They took the insides apart, identified a few parts that were worn and needed replacing, gave me the part numbers so I could contact Weber, and showed me how to re-install once I received the parts). My semi-regular cleanings kept the grill working well, but this over-haul brought it back to its original cooking state. Cost was ~$150 for what took 1 guy 2 hours of work and was well worth it
billhikebillhikeMember
quote:
Originally posted by Wine Sparty:
, but you don't mention cleaning yours at all!

Usually only if enough gunk collects to cause a big flare-up, which happened recently after having 8 links of Italian sausage going. The propane was getting low in the one tank, so I let it burn at 600 for a half hour or so. Soon I'll get around to scraping out what is left over. Or not. Big Grin
V vinaigreMember
Well today was our event at the store.
My old Summit cooked 300 hamburgers and 300 costco hotdogs.
Still works great !

The cleaning you all mentioned is all that's needed.
A good scraping with a flat wall scraper and brushing.
If you want to get really fancy a shot of oven cleaner then a good rince with the hose, but after you need to wash the whole cart and all with a degreaser.

A good trick for the grills is to stick them in your oven on a grill when you auto clean.
I had 3 oven grills that came with my oven and I only used 2 so I sacrificed one for cleaning my BBQ grills.
(The auto clean makes the oven grills lose their lustre, the BBQ grills lose their luster after the first BBQ)
Last edited by vinaigre
G grossieMember
Very timely post by WineSparty.

I got a text from my wife that she had to use the fire extinguisher on my Weber because there was a grease fire out of control. I hadn't cleaned it in about 3-4 years, that animal debris does build up! (it's all carbon anyways)

When I got home I went at it- took off the grates, took off the flavor bars (not very dirty), then pushed as much debris as possible into the middle and slid that middle piece out and dumped it into a garbage bag. I scraped the insides quite a bit and cleaned the undersides of the grate quite a bit too. I then put it all back together and fired her up (still on the first click after 10+ years). Looks great again. I know this will shift the hot spots a little, there are definitely variances in there but I'll figure it out fast.

Have I mentioned that I love my Weber?
E eb56Member
quote:
Originally posted by g-man:
Still weber?

looking for a small one since i have a smoker and a charcoal grill already.

one that cooks evenly but mostly for things like hotdogs and chicken.

I saw kitchenaid has a nice one for 499$ that has same specs as the weber genesis 330 (which is 799$)

any thoughts?


I sold kitchenaid appliances, and I've seen the kitchenaid grill. They are not in the small ballpark imo. The kitchenaid grills we sold were actually made by Nextgrill and very similar when put next to one another. Both brands only lasted one summer. Go with an all stainless Weber and call it a day.
P parcivalMember
quote:
Originally posted by marcb7:
I bit the bullet and bought the Weber Summit 670....really wanted a built in Lynx, but will make do with this for a few years. So far I am very satisfied.


Had a Weber Summit for 8 years and bought a Lynx about 3 years ago (mostly because it came with a full cabinet and drawers and was a floor model at Sur La Table and I got it at 50% less than retail)

Long story short . . . I would be hard pressed to say the Lynx is any better than the Summit. The Weber Summit is incredibly solid. My sister has it now and it is bomb proof. She had to replace the lid, all the burners (which had a few holes in them after 10+ years of high heat cooking), the temp gauge on the lid, and the side burner because the gas line got gunked up. All parts were 100% warrantied by Weber and came with idiot-proof instructions to self-install

I like the Lynx a lot but I have had to replace the light assembly and one of the burners after 3 years to the tune of $400. It's definitely a solid piece of equipment and the gauge of steel will outlast a Weber from what the repair guy told me . . . But, Weber customer service is un-paralleled. And, as far as the cooking quality goes . . . the two are identical

Lynx is a nice piece of equipment if you can get a great deal on it. Otherwise, you could get a Weber Summit, replace it in 10 years with a new one and be spending the same amount of money as if you had bought a Lynx new
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