Buying a BBQ grill. Need some advice

[atgcpaul]

I'm in the market for a stainless steel BBQ. Some of the ones I've seen have
an infrared cooking area. I understand the concept but is this something I
will want?

Thanks,
Paul

[Russianwolf]

I like my brinkman charcoal grill. I will be buying a new gas grill this year but ONLY because I want to be able to maintain a constant temp for some meats.


burgers, steaks, chicken and the like I can cook on charcoal just the same as on gas or anything else.

As far as IR cookers. I don't know what it would do as far as flavor is concerned. gas grills you often need to add brickettes of something to get the flavor you get from charcoal. IR may be the same way.

[68KANE]

About 3 years ago, I purchased a JenAir 48,000 BTU stainless steel one that has brass burners (3) and a rotissere (spelling?) option. It cost at the time $650.00 at Lowe's and I love it. I kind of pamper it though by keeping it in my garage (wheeling it out to driveway to grill) and cleaning the cooking grid after each time I grill. I know $650 is alot (relatively speaking as you can spend thousands if you desire) to spend on a grill but if you have to replace the standard grill every 2-3 years because it rusted out, in the long run you'll be better off.

One thing I've been doing lately grilling chicken and pork is to grill with indirect heat. Keep the outside burners at medium heat middle on low and put the chicken/pork in the middle. You don't have to birddog your grill and just turn meat occassionally with this method.

[Cheeky]

2 options i think are neat on a gas grill:

integrated smoker box

rotisserie

[TheRic]

....One thing I've been doing lately grilling chicken and pork is to grill with indirect heat. Keep the outside burners at medium heat middle on low and put the chicken/pork in the middle. You don't have to birddog your grill and just turn meat occassionally with this method.

Have a Weber, they call it MOM - Medium, Off, Medium. I use all the time!! Have cooked frozen /cardboard pizza on it, with the smoker going, talk about DELICIOUS!!

Don't know much about the IR, I would think it would be more to keep the food warm then to actually cook it. Spending money on a GOOD grill will save you money over time. My brother has purchased several grills total $ costing about the same as my one Weber. A several more year and I have him beat.

Having a smoker included is a very nice feature. Not talking smoking the food, just adding smoke flavoring. Adds a lot more to the taste of the food. Various foods taste better and different with different smoked flavoring.

Looking at the warranty on something is always a big clue on how good something is. If they only warranty it for 90 days, verses 10 years kind of tells you how good they think their own product is. Yes, there are always exceptions.

[Warren]

A gas grill is for grilling. One BBQ's with real fire, hardwood and lots of smoke. Sorry, I'm a bit of a purest when it comes to barbeque.

[jackellis]

We have 22 inch Weber kettles and I like them. Charcoal is kinda messy but I think the flavor is better than gas and I'm not a big fan of gas anyway.

I can grill about a dozen chicken thighs over indirect heat on the 22 incher. Ours has a removable ash container which makes cleanup a lot easier. I think they go for about $150 and they'll last for many years. We have a smaller one that's probably 30 years old and still usable.

I'd like a smoker but my wife prefers the way I cook stuff now so that's what we'll stick with.

[TheRic]

A gas grill is for grilling. One BBQ's with real fire, hardwood and lots of smoke. Sorry, I'm a bit of a purest when it comes to barbeque.

I know what you are talking about. I went gas, with a smoker so could vary the taste more, and have more control over the heat / cooking. The big thing I noticed AFTER I went gas, was how quick I could get thing ready to cook.

[peel]

I went for the best of both worlds with the Weber Performer:

http://weber.com/bbq/pub/grill/2007/...Performer.aspx

It's a Charcoal grill with a propane start. Makes setting up and startup a cinch (especially with the built in charcoal storage) and if you need to add more coal or someone comes late it's a snap.

I certainly realize the benefit of a Gas Grill but I've made such a stink about using charcoal for so long I couldn't take the ridicule from my friends if I bought one

[Tom Slick]

how much are you wanting to spend? its really hard to beat a weber for a good grill. their burner layout cooks really evenly.

[Brian in Dawson Creek]

Yes you do want a rear burner although I’m not sure infrared is the right terminology but that is what mine is called also, any ways it will cook a roast or turkey ( on a rotisserie) like nothing else. With the rear burner you do not use the other burners but instead place a pan in the bottom (remove the grill and place the pan in the bottom of the barbeque) and in the pan you place juice or wine added with spices and garlic and as the rotisserie turns it self bastes the meat and absorbs the liquids along with the juices that drip from the meat, you must not let this pan run dry or you may have a grease fire …. Ummmm nummy some of the best, moist, tender roasts I have ever tasted and my wife says that I am now the official summer time cook, and my wife is one fine cook herself.

Cook at lower heat for a longer time and enjoy.

Brian

[Russianwolf]

I found mine.

http://www.walmart.com/catalog/produ...uct_id=5280809

I figured I would keep the same brand since I like the one I have, and this baby is big on surface area. Just what I need, nice, but not too fancy.

[JeffW]

A gas grill is for grilling. One BBQ's with real fire, hardwood and lots of smoke. Sorry, I'm a bit of a purest when it comes to barbeque.

Got to have at least a grill AND a smoker. !!!!!!!!!!

[kirkroy]

Bring a magnet with you and see if it sticks to the stainless steel. If it sticks it is low grade and more likely to rust and generally look crappy pretty quickly.

I've got a small weber and definitely agree on the notion that it's better to spend a little more initially to get quality rather than replacing your grill or the parts in the grill a bunch over time.

[burrellski]

I'm in the market for a stainless steel BBQ. Some of the ones I've seen have
an infrared cooking area. I understand the concept but is this something I
will want?

Thanks,
Paul

I believe the OP is asking about grills with IR burners similar to TEC. These burners can get well over 700ºF and are often used for searing steaks in top notch steak houses, etc...

Here's one example...

http://www.lowes.com/lowes/lkn?actio...407&lpage=none

I have never used one, but they are very impressive from what I hear.

"The infrared burner works by focusing the flame of a standard gas burner onto a ceramic tile that has thousands of microscopic holes in it. This converts the heat of the flame into infrared energy, the same energy you feel from the sun on a cold day. This heat is much higher and more persistent than a standard grill can produce.

Until recently, to get this type of grill you would need to purchase a TEC. Recently, that is, because in 2000 TEC's patent on this technology ran out, and several competitors have jumped in to offer the infrared technology. "