How Many Rebuilds On Your Gas Grill ?

[padlin]

6 hours ago, Choporoz said:

I got my first gas grill two years ago.  Had always been a charcoal guy. New house had line from gas right to the deck, so I figured I'd get a gas capable Weber Spirit and join the gas crowd.  I have not had one perfectly satisfactory grilling experience since.  I wonder if maybe I should try a propane tank before I give up on the gas grill altogether.  I was thrilled about the convenience of hooking into gas line, but the heat is low and uneven. 

Having a gasser, charcoal kettle, and a pellet grill, no way can I get as good a burger off the gas or pellet grills. When I’m going for flavor, usually steaks and burgers, I use charcoal. 
 

Fwiw… “Propane as a gas burns higher and hotter than natural gas.  However, when a barbecue is manufactured for use with natural gas, specific valves are used.  These valves allow more natural gas to enter the barbecue’s burner systems.  So, while natural gas is slightly cooler than propane, more of it is being burnt and the heat produced by the barbecue should be identical whether you buy the propane or natural gas model.”

 

you can cover the grate with bread, turn it on till it gets a bit toasted, then flip em over to see the hot and cool spots.

[TOXIC]

5 hours ago, Spankey said:

Are properties are not identical but up here in PA I’m under a canopy of 100-130 foot oaks and hickorys. Have the humidity, moss and mold. I get pretty good air flow under them. Years ago I took off most of my lower limbs. 
 

That Char-Griller sure looks familiar. Mine is a beast as well. A yard bird cooking machine. Like to have 10 cents for every piece that came off of it. Found a broom handle out in front of the house a couple of weeks ago and made a new handle for mine. 
 

Not sure if you tried it yet, I’ve been using the Blues Hogs BBQ sauce and liking it. Never got into making my own. I’ve tried them all. I basically like them all honestly. 

My daughters and son-in-laws use these Treager smokers. Stuff does come out great. Good brisket. Smoking is not my strong point. My side smoker box for the Char-Griller works great for thick cut pork chops. 

I lived in Kansas City for 7 years and got spoiled with their sauces.  Gates, Haywards, Jack Stack, Oklahoma Joes and a bunch more.  I’ve tried everything with my grills, cover on, cover off, constant cleaning, nothing works.  My deck is even with this view out of our great room.  It is 78 feet off the forest floor and you can see we are still a long ways under the canopy. 

5 hours ago, Spankey said:

Are properties are not identical but up here in PA I’m under a canopy of 100-130 foot oaks and hickorys. Have the humidity, moss and mold. I get pretty good air flow under them. Years ago I took off most of my lower limbs. 
 

That Char-Griller sure looks familiar. Mine is a beast as well. A yard bird cooking machine. Like to have 10 cents for every piece that came off of it. Found a broom handle out in front of the house a couple of weeks ago and made a new handle for mine. 
 

Not sure if you tried it yet, I’ve been using the Blues Hogs BBQ sauce and liking it. Never got into making my own. I’ve tried them all. I basically like them all honestly. 

My daughters and son-in-laws use these Treager smokers. Stuff does come out great. Good brisket. Smoking is not my strong point. My side smoker box for the Char-Griller works great for thick cut pork chops. 

I lived in Kansas City for 7 years and got spoiled with their sauces.  Gates, Haywards, Jack Stack, Oklahoma Joes and a bunch more.  I’ve tried everything with my grills, cover on, cover off, constant cleaning, nothing works.  My deck is even with this view out of our great room.  It is 78 feet off the forest floor and you can see we are still a long ways under the canopy. 

[Spankey]

16 hours ago, TOXIC said:

I lived in Kansas City for 7 years and got spoiled with their sauces.  Gates, Haywards, Jack Stack, Oklahoma Joes and a bunch more.  I’ve tried everything with my grills, cover on, cover off, constant cleaning, nothing works.  My deck is even with this view out of our great room.  It is 78 feet off the forest floor and you can see we are still a long ways under the canopy. 

I lived in Kansas City for 7 years and got spoiled with their sauces.  Gates, Haywards, Jack Stack, Oklahoma Joes and a bunch more.  I’ve tried everything with my grills, cover on, cover off, constant cleaning, nothing works.  My deck is even with this view out of our great room.  It is 78 feet off the forest floor and you can see we are still a long ways under the canopy. 

Beautiful place and view. Enjoy it bub. The trees can cause a lot of extra work but I would not trade it for open ground new construction. Couldn’t afford it anyway. 
 

I would not trade it. Grills are a dime a dozen in the full scheme of things. 

[Spankey]

17 hours ago, padlin said:

Having a gasser, charcoal kettle, and a pellet grill, no way can I get as good a burger off the gas or pellet grills. When I’m going for flavor, usually steaks and burgers, I use charcoal. 
 

Fwiw… “Propane as a gas burns higher and hotter than natural gas.  However, when a barbecue is manufactured for use with natural gas, specific valves are used.  These valves allow more natural gas to enter the barbecue’s burner systems.  So, while natural gas is slightly cooler than propane, more of it is being burnt and the heat produced by the barbecue should be identical whether you buy the propane or natural gas model.”

 

you can cover the grate with bread, turn it on till it gets a bit toasted, then flip em over to see the hot and cool spots.

I have to agree with you. I have to put bone in chicken in there also. I just made some killer burgers the other night on the Char-Griller. 
 

I believe the charcoals you use are half the battle for good taste. Adding some cherry, hickory and mesquite wood helps and enhances. I use the various Kingsford’s. The one that I’m the most disappointed has been Royal Oak. For a couple of reasons. But to each his own. Many choices. Different strokes for different folks. 

[Eric 26]

On 6/22/2023 at 6:18 AM, TnRiver46 said:

You can make those burners last a little longer by poking out all the holes with a thin nail or piece of wire. It does take way longer than driving to Home Depot and getting more burners tho haha

You can buy burner tube brushes also.

[Deephaven]

On 6/22/2023 at 11:54 AM, BrianMDTX said:

That’s where I got it. Less than $300.00. Already assembled. It truly surprised me. It lit faster than the gas stove in the house.  Very even flames front to back. Did a great job. Time will tell, of course. 
 

Does anyone make gas grills using lava rocks anymore? ??

The best grills still include rocks....but they are usually ceramic now.  

On 6/22/2023 at 5:49 PM, TOXIC said:

I’ve tried everything with my grills, cover on, cover off, constant cleaning, nothing works.  

A stainless grill and brass burners and there is nothing to rot.  My Lynx is 16 years old, sits outside in a forest uncovered and looks brand new.

[TOXIC]

11 hours ago, Deephaven said:

A stainless grill and brass burners and there is nothing to rot.  My Lynx is 16 years old, sits outside in a forest uncovered and looks brand new

All I buy are stainless and I’ll admit I’ve never seen one with brass burners.  The shell is fine but the guts dissolve.  I can replace grates, burners, diffusers, etc. but when the bottom pan dissolves along with the mounting brackets (even when I cover it with foil) it’s toast.  

[Deephaven]

11 hours ago, TOXIC said:

All I buy are stainless and I’ll admit I’ve never seen one with brass burners.  The shell is fine but the guts dissolve.  I can replace grates, burners, diffusers, etc. but when the bottom pan dissolves along with the mounting brackets (even when I cover it with foil) it’s toast.  

Buy a 304 stainless one and the problem goes away.

[Deephaven]

Here is the inside of my Lynx.  Bought it in 2003 and it's been outside uncovered right in the elements ever since.  The smoker trays show a little rust on the covers but otherwise the 3 burners that are in the grill are perfect as is the whole interior.  

I do clean it once every couple years, but the grill is a beast.  Lifetime warranty on the burners and there is not a mark on them.

[Spankey]

1 hour ago, Deephaven said:

Here is the inside of my Lynx.  Bought it in 2003 and it's been outside uncovered right in the elements ever since.  The smoker trays show a little rust on the covers but otherwise the 3 burners that are in the grill are perfect as is the whole interior.  

I do clean it once every couple years, but the grill is a beast.  Lifetime warranty on the burners and there is not a mark on them.

I went into their (Lynx) site. Pretty impressive. For sure a commercial professional grade for sure. I’ll admit there was some sticker shock on price of them. But if these truly last 1/2 a lifetime or more. There is something to be said about them. 

[slonezp]

Never had gas and switched from a Weber Kettle to a Camp Chef pellet grill maybe 4 years ago and will never not own a pellet grill. 

[12poundbass]

4 minutes ago, slonezp said:

Never had gas and switched from a Weber Kettle to a Camp Chef pellet grill maybe 4 years ago and will never not own a pellet grill. 

Bingo, I’ll never own anything but a pellet grill again.

[Deephaven]

18 hours ago, Spankey said:

I went into their (Lynx) site. Pretty impressive. For sure a commercial professional grade for sure. I’ll admit there was some sticker shock on price of them. But if these truly last 1/2 a lifetime or more. There is something to be said about them. 

Well, this one listed at $11,800...but I bought it from their distributor after it was discontinued for $2250.  Bloody steal for that.  It is also their biggest model which is pointless IMO.  The real thing is truly 304 steel and real burners.  Those sheet metal burners are an exercise in futility and replacement yearly.  That makes no sense IMO.