Page 1 of 3 123 LastLast
Results 1 to 10 of 30

Thread: Gas BBQ Grill Questions

  1. #1
    Join Date
    Oct 2006
    Location
    ABQ NM
    Posts
    30,020

    Gas BBQ Grill Questions

    My 10 year old Brinkman gas grill is on its last legs, and I'm looking to replace it before too long. It's been an OK cooker, but the temps have always been uneven and I've had a lot of flare-up problems, despite trying three different types of ceramic briquettes over the years. It's gotten especially worse lately, since the burners are pretty much rusted out. I do a lot of grilling, usually at least once a week, so I'm looking for something a bit more substantial than the $200 jobs from the Borg. On the other hand, I'm looking for a good value, and do have some limits to how much I want to spend.

    I'm primarily looking at two different cookers: the three-burner Weber Genesis E310, and the 4-burner Char-Broil RED.

    The Weber has a great reputation and some of the best customer loyalty I've seen. It's the Stihl chainsaw of the BBQ grill world. I've never cooked on one, but everyone I know who has one loves it. In my price range, the E310 is about all I could swing. It's a no-frills unit that I could expect to last a long time. It's also made in the US, which is a good thing. Replacement parts are readily available, and their 24/7/365 live Customer Service has a great reputation. The main disadvantages I see to it are the relatively small grilling surface and the fact that the burners run lengthwise across the cooking chamber. I often only use one burner at one end and put the meat at the other end to cook with indirect heat, and this type of configuration wouldn't do that well. It also has no side burner, which I do use from time to time.

    Right now, the orange Borg has the 4-burner RED (who comes up with these names?) on sale for about the same price as the Weber. (Marked down from about $800 to $670.) It appears to be well made (I've checked it out in person), but it uses lighter gauge steel than the Weber. Char-Broil has a mixed reputation for service and parts. The primary difference with this grill is the U-shaped infrared heat diffuser. It's a whole new approach, and the reviews on the cooking performance have been very, very good. It cooks hotter and faster, but uses less fuel. It's supposedly flare-up free. It's also set up better for indirect cooking, since the burners run crosswise instead of lengthwise. And it has a side burner. Bonus. At this point, I'm leaning toward the Char-Broil. I don't expect it will last as long as a Weber, but I think it will last as long as my current one, since I take decent care of my grills. (Heck, I still have my old K-Mart 2-burner, and it's about 16 years old.) I also like the features and functionality.

    So, my questions...

    Do any of you guys have one of the Char-Broil RED grills? If so, what do you think about it?

    You Weber owners...how do you do indirect cooking on your grill? (I'm assuming you love it as much as I love my Stihl chainsaw.)

    Any other grill suggestions in the $600 to $700 price range?
    When the going gets weird, the weird turn pro. - Hunter S. Thompson
    When the weird get going, they start their own forum. - Vaughn McMillan

    workingwoods.com

  2. #2
    Join Date
    Oct 2006
    Location
    Tokyo Japan
    Posts
    15,807
    Buy the RED for grilling, and then bite the bullet and build an UDS
    The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.
    William Arthur Ward

  3. #3
    Join Date
    Jul 2009
    Location
    Amherst, New Hampshire
    Posts
    10,604
    Seems to me I saw a rating in one of my Consumer Reports Magazines. I'll go through the pile today and let you know what they say.
    I did have a weber and it cooked well. I won it in a contest. It cooked more even than others I've had but flare ups were no better/worse than others.
    Faith, Hope & Charity

  4. #4
    Hi Vaughn,

    I have a Weber S320, which is basically the stainless version of the E310, functionally it's the same thing. It works very, very well. It cooks very evenly, works great for direct and indirect heat (switch of the middle burner for indirect heat), and flaire-ups are rare as long as you keep the lid closed, rare enough that they are a non-issue with this grill. We use the BBQ very often, even now the weather is not so great (it's right next to the kitchen door). The only thing I have somewhat of a problem with is that the drip-pan is relatively close to the burners, and with enough junk on there it will catch fire while heating up the BBQ to high temps before use (i.e. I heat up the BBQ to 600 - 700F before use, takes under 10 minutes, then clean the grates with a brush). It's not a big deal, other than the mess, clean it twice a grilling season and you'll likely never see it happen. Consumer reports gave this grill their top spot. As you can tell, I'm a fan.

    If you go for the Weber don't bother buying their grill cover. I ended up taking that back. It has two holes just over the sides, allowing water in there, sitting on those "wings". Just buy any generic cover (our BBQ stays outside all your round, hence the cover).

    -RoB-

  5. #5
    Join Date
    May 2007
    Location
    Thomasville, GA
    Posts
    5,998
    I can't speak for either of the grills you mentioned, but I'm pleased with the CharBroil grill I have. It's a stainless steel 4-burner plus side burner. The burners run front-to-back so it's easy to use for indirect grilling as well as getting it plenty hot all over. I think it lists for around $400 and I see it on the street at around $300.
    Bill Arnold
    Citizen of Texas residing in Georgia.
    NRA Life Member and Member of Mensa
    My Weather Underground station

  6. #6
    Join Date
    Aug 2008
    Location
    NorCal, USA
    Posts
    495
    I have a three burner Weber Genesis with a side burner (not the stainless version) and use it on average 3 or 4 times a week for the last six years (don’tcha just love California weather?). This one replaced a smaller Weber gasser that is about 14 years old and still being used by one of my daughters.

    A buddy in Reno has a 4 burner Char-Broil and you are right, a little less sturdy. The only advantage that I can see, of the two you listed, is the extra burner.

    As you know, the Weber’s burners are laid out width-wise to the unit. To cook indirect (beer can chicken, ribs, etc), after the initial warm up, I leave the front burner at full blast \and shut the middle and back burners off and place the meat over the middle and back burners. You can cook ribs low an slow at about 225 for 4-5 hours. I cook three racks of ribs with a rib rack, or four beer can chickens. If you need to cook more meat than that, then, you really should get the 22” Weber Bullet http://www.virtualweberbullet.com/ . I hook it up to my computer, control everything from the comfort of my recliner and can smoke 4 pork shoulders for 17 hours. I’ve also done 8 racks of ribs, laid flat and could probably do 10-12 beer can chickens at once (or any combination of those). MMMmmmmm

    On my buddy’s four burner, the burners run front to back so for indirect, he leaves the left burner on and cooks over the 2nd, 3rd, and 4th. There is a little more room. He has to rotate the meat on long cooks (PITA) because the far right area doesn’t hold the heat as does the center areas.

    I am biased because I have been cooking over Webers (charcoal and gas) for quite a few decades.
    Last edited by Chuck Rodekohr; 10-06-2009 at 01:31 PM.

  7. #7
    Join Date
    Feb 2007
    Location
    Westphalia, Michigan
    Posts
    955
    Shheeeesh, A GAS GRILL? I thought you were a woodworker Vaughn.

    I used to have a gas grill and then I started buying woodworking machinery. After all, what does one do with those failed bowl turnings? FIRE UP THE GRILL!!

    I have an old webber "flying saucer" type charcoal grill and am still planning on building a big one this year. The new grill will have a fire box on the end with a damper to control heat input into the grilling chamber. No direct flame and no flare ups. Planning on 8 square feet of grilling area. (I just happen to have ss racks 2 ft. square.)

    Can't really offer an opinion on the gas grills but I think you are on the right track in looking at metal thicknesses and so forth. I wonder how the burners compare in their construction? Also look at the actual grill racks. the heavier ones will transfer heat to the food better. (assuming they are steel or iron the more surface area the more heat transfer. I like 1/2" bars)

    In the end I hope you can brag about your choice. I hate it when I don't want to tell anyone what I did cause I get steamed just thinking about it.

  8. #8
    Join Date
    Dec 2007
    Location
    Tellico Plains, Tennessee
    Posts
    4,353
    Vaughn,
    I was thinking I have a Char-Broil, but not a Char-Broil Red... mine actually says BBQ Grill Ware on the front... it's a 3 burneer Borg model with a side burner for beans from Lowes and is about 7 or 8 yers old... We use it about twice a week at my house and I'm beginning to have some issues with the burners rusting... it's under cover on a screened back porch so not in the weather too much... I'm thinking it's about 1/2 the price you're planning.
    Other than needing to adjust a couple of burners especially the side burner.. but rarely every use it, and replace those that rusted out it's been a good grill for us.
    Can't give you any constructive information on your options though..
    Good Luck.
    Chuck
    Tellico Plains, TN
    https://www.etsy.com/shop/TellicoTurnings
    My parents taught me to respect my elders, but it's getting harder and harder to find any.
    If you go looking for trouble, it will usually find you.

  9. #9
    Join Date
    May 2007
    Location
    Thomasville, GA
    Posts
    5,998
    Quote Originally Posted by Paul Downes View Post
    Shheeeesh, A GAS GRILL? I thought you were a woodworker Vaughn.

    I used to have a gas grill and then I started buying woodworking machinery. After all, what does one do with those failed bowl turnings? FIRE UP THE GRILL!! ...
    Yeah, well.....

    For years, I used leftover cherry and maple in my smoker. Cherry is especially good for smoking meats and fish. Then, I tried turning a few pens! Now, it seems there truly is no such thing as a piece of wood that's too small!
    Bill Arnold
    Citizen of Texas residing in Georgia.
    NRA Life Member and Member of Mensa
    My Weather Underground station

  10. #10
    Join Date
    Nov 2006
    Location
    Mountain Home, Arkansas
    Posts
    11,833
    I only use a standard old Webber kettle with charcol. I inherited a gas grill, used once. Food just wasn't the same. Tossed it.
    However, I noticed in the local Walmart that their gas jobbies are on clearance right now. You might want to check them out.
    "Folks is funny critters."

    Think for yourselves and let others enjoy the privilege to do so, too. ~Voltaire

Similar Threads

  1. Walleye and the grill
    By fred hargis in forum The Cook Shack
    Replies: 2
    Last Post: 09-25-2015, 11:07 AM
  2. Here's something for your Grill/Smoker
    By Dan Mooney in forum The Cook Shack
    Replies: 6
    Last Post: 05-27-2015, 03:22 PM
  3. Smokin Grill
    By Ken Cook in forum The Cook Shack
    Replies: 8
    Last Post: 05-24-2015, 03:58 AM
  4. For those who grill
    By Chris Hatfield in forum Off Topic Discussion
    Replies: 12
    Last Post: 09-21-2010, 11:49 PM
  5. Manly New BBQ Grill
    By Dan Mooney in forum Off Topic Discussion
    Replies: 2
    Last Post: 01-29-2010, 08:45 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •