BBQ Grill People - What kind of BBQ Grill do you own or recommend?

jcuadrado

Diamond Member
Oct 26, 1999
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UPDATE: I went with the TEC/Charbroil Infrared Grill you could view specs here

It was between the Weber and this one....I decided on the TEC/Charbroil because it had a larger cooking area...and the TEC infrared burner. The grill is built very strong...the stainless steel is 304 grade...high quality...plus I got a 10% coupon off from Lowes...and free assembly....all good.

I'll try it out this weekend for the first time.

Please....no charcoal discussions.

I'm a big time griller...and resently my grill fell apart. I'm looking to either get a decent Weber....the Platinum B = $599 or a new grill that just came out by Charbroil that has 1 TEC infrared burner.

What are the thoughts of the BBQ here?

Any comments appreciated.

Thanks,

J
 

spidey07

No Lifer
Aug 4, 2000
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Well for BBQ I really love the weber smokey mountain grill. Works great.

For charcoal any weber ketal type is awesome. Or you can spend a little more and get a "real charcoal" grill. Those are pure heaven.

For gas - don't skimp and spend the money for something with nice, even burners and porcelin coated cast iron grates. At 599 you're getting into a decent grill territory so look at the grates and burners and the lid - should form a nice tight seal. If I had to do it over again I would also like a rotisserie for said grill. 3-4 burners is also nice for temperature control and indirect cooking.
 

SoulAssassin

Diamond Member
Feb 1, 2001
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What's the price of the Charbroil? In my experience, the quality on Webers is a little higher but they're more expensive (you're paying for the name). Charbroils are usually a little cheaper but still very nice grills. I'm sure you'll be happy either way.
 

Kanalua

Diamond Member
Jun 14, 2001
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I bought a second hand CHarbroil gas grill with side burner (17" bar burner); I upgraded to 21" burner, and a lava rock grate. I love mine.
 

vi edit

Elite Member
Super Moderator
Oct 28, 1999
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Gotta specify - "BBQ" = smoker. (ribs, pork butt, smoked chicken, salmon, ect)

Grill = Grill. Steaks, burgers, chicken boobs.

Sorry for semantics :)

 

spidey07

No Lifer
Aug 4, 2000
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Originally posted by: vi_edit
Gotta specify - "BBQ" = smoker. (ribs, pork butt, smoked chicken, salmon, ect)

Grill = Grill. Steaks, burgers, chicken boobs.

Sorry for semantics :)

heh, don't be sorry. People need to know the difference!

Now come on down here and eat some of my butt!
;)
 

vi edit

Elite Member
Super Moderator
Oct 28, 1999
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I need to smoke up another 30 pounds of butt. I used up all of my last cook for multiple batches of baked beans and some sammiches over the last month.

With the Christmas rush I haven't been in a big hurry to get down to Sam's Club and grab a couple cryovacs worth. It's a shame too because it was 50 degrees up here the last few days. Perfect piggy smoking weather.

I just cut up some cherry a few weeks ago from the wood pile to toss on the next smoke.
 

Fritzo

Lifer
Jan 3, 2001
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Grilling is searing food on a hot grate.

BBQing is slow cooking food for several hours with indirect heat.

SO, tell people you like to grill, not BBQ :) You can barbeque in nearly any covered metal container.

I've heard that Viking grills are about the best you can get:

Viking Outdoor Cooking
 

spidey07

No Lifer
Aug 4, 2000
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Originally posted by: vi_edit
I need to smoke up another 30 pounds of butt. I used up all of my last cook for multiple batches of baked beans and some sammiches over the last month.

With the Christmas rush I haven't been in a big hurry to get down to Sam's Club and grab a couple cryovacs worth. It's a shame too because it was 50 degrees up here the last few days. Perfect piggy smoking weather.

I just cut up some cherry a few weeks ago from the wood pile to toss on the next smoke.

Cool. I'm liking the sweeter woods - peach/pear/apple. Cherry is nice but has a slight "bite" to it. Dad chopped down a large apple tree and gave all the wood away. NOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!!!
 

vi edit

Elite Member
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I've got 30 pounds of apple chunks in the garage :) Had to buy that though. Not many people are chopping down apple trees.
 

jcuadrado

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Oct 26, 1999
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Originally posted by: SoulAssassin
What's the price of the Charbroil? In my experience, the quality on Webers is a little higher but they're more expensive (you're paying for the name). Charbroils are usually a little cheaper but still very nice grills. I'm sure you'll be happy either way.

The price of the TEC/Charbroil is 699. You're paying for the TEC name and infrared burner...

I'm leaning towards the Weber.....they're a well known brand known for their longevity..

I'm just wondering do the Webers get hot enough for a decent sear?
 

jcuadrado

Diamond Member
Oct 26, 1999
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oh...I'm into grilling rib eye steaks...chicken, burgers, ribs.....etc. but mainly the ribeyes that I like medium to medium rare...with nice grill marks and super juicy.... :)
 

spidey07

No Lifer
Aug 4, 2000
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you should be able to get a good 550+ out of the weber. I had one before selling it. It's a nice grill.

 

vi edit

Elite Member
Super Moderator
Oct 28, 1999
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IMHO, no gas grill gets hot enough for a *true* sear. They just can't put out the heat like a good solid lump charcoal.

Gas just can't compete with the heat of charcoal.
 

jcuadrado

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Oct 26, 1999
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Originally posted by: vi_edit
IMHO, no gas grill gets hot enough for a *true* sear. They just can't put out the heat like a good solid lump charcoal.

Gas just can't compete with the heat of charcoal.

understandable....but I just like the convenience of firing up a gas grill....it's just easier and I need that...

I've read that infrared can get extrememly hot.....which could nicely sear a steak..
 

Fritzo

Lifer
Jan 3, 2001
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Originally posted by: jcuadrado
Originally posted by: vi_edit
IMHO, no gas grill gets hot enough for a *true* sear. They just can't put out the heat like a good solid lump charcoal.

Gas just can't compete with the heat of charcoal.

understandable....but I just like the convenience of firing up a gas grill....it's just easier and I need that...

I've read that infrared can get extrememly hot.....which could nicely sear a steak..

You know, charcoal has a bad wrap---I can get coals going in 20 minutes, which is about as long as it takes to heat up a gas grill to full heat.
 

jcuadrado

Diamond Member
Oct 26, 1999
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Originally posted by: Fritzo
Originally posted by: jcuadrado
Originally posted by: vi_edit
IMHO, no gas grill gets hot enough for a *true* sear. They just can't put out the heat like a good solid lump charcoal.

Gas just can't compete with the heat of charcoal.

understandable....but I just like the convenience of firing up a gas grill....it's just easier and I need that...

I've read that infrared can get extrememly hot.....which could nicely sear a steak..

You know, charcoal has a bad wrap---I can get coals going in 20 minutes, which is about as long as it takes to heat up a gas grill to full heat.

true....but you have work at it....buy the coals....do whatever it is to do to get them going...then throw them away....then do it over again...you can't argue that turning on the propane...pressing a button is easier...
 

spidey07

No Lifer
Aug 4, 2000
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Originally posted by: jcuadrado
true....but you have work at it....buy the coals....do whatever it is to do to get them going...then throw them away....then do it over again...you can't argue that turning on the propane...pressing a button is easier...

Well I know you didn't want to go there....but as a self proclaimed "master griller" I'll say this.

Getting charcoal up ready to cook takes about 20 minutes. About 5 minutes longer than gas. They both have their own distinctive advantages and disadvantages. If you look on my deck you'll find both. That way I can choose how I cook.

Wanna BBQ? covered.
Wanna grill with gas? covered.
Wanna grill with charcoal? covered.
Wanna deep fry that sucker? covered.

So I just find it silly to argue one over the other as they are all very different depending on what you are trying to do.
 

jcuadrado

Diamond Member
Oct 26, 1999
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Originally posted by: spidey07
Originally posted by: jcuadrado
true....but you have work at it....buy the coals....do whatever it is to do to get them going...then throw them away....then do it over again...you can't argue that turning on the propane...pressing a button is easier...

Well I know you didn't want to go there....but as a self proclaimed "master griller" I'll say this.

Getting charcoal up ready to cook takes about 20 minutes. About 5 minutes longer than gas. They both have their own distinctive advantages and disadvantages. If you look on my deck you'll find both. That way I can choose how I cook.

Wanna BBQ? covered.
Wanna grill with gas? covered.
Wanna grill with charcoal? covered.
Wanna deep fry that sucker? covered.

So I just find it silly to argue one over the other as they are all very different depending on what you are trying to do.

true dat man...but unfortunately I don't have the room or resources for both....

I've heard the benefits of charcoal....but I can't...needs to be propane..
 

vi edit

Elite Member
Super Moderator
Oct 28, 1999
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In all truthiness(bless you Colbert), I use gas for 99% of my grilling needs.

That one percent is reserved for searing tuna. When I sear tuna I just toss a grilling grate on top of my Weber chimney full of piping hot lump charcoal. 30 seconds on each side and it's seared to perfection.

Gas simply can not produce the heat that charcoal can.

But I normally don't need that much heat and I'm perfectly happy with results I get from my basic gas grill. I have an infrared rotissiere on my grill that I use for cornish hens, but it doesn't produce a ton of heat. But I really don't know what the "1 TEC" infared is like.
 

Dr. Detroit

Diamond Member
Sep 25, 2004
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We just upgraded from a very nice Kenmore 3-burner to a Weber Genesis Silver B. Could not pass up the closeout $349 price.


The Kenmore was the finest grill we had ever had and at $300 MSRP it was a great grill. We got great use out of it and thorughly enjoyed it.

The WEBER blows the Kenmore away. High temps for grilling, fast start-up temps, very few flare ups.