Propane grill recommendations ($200-$500 range)

[Number1]

:biggrin::biggrin::biggrin:

 

[MongGrel]

Nother vote for a Weber.

But I mean a kettle

http://www.homedepot.com/p/Weber-Original-Kettle-22-in-Charcoal-Kettle-in-Black-741001/100012014

http://www.nakedwhiz.com/lumpdatabase/lumpbag88.htm

NM, you're doing propane, sadist

 

[MongGrel]

That's correct and I recommend above as well if you have a need for gas grill.

OP, spend more money and get a weber cause your range will only get you a tiny one.

Or go charcoal!

Just say no to propane, grill for flavor baby, flavor.

You have a LOT to learn my friend

Yeah, I never get soap and water near my cast iron myself, you just wipe those out more or less.

 

[Fingolfin269]

I've got a Spirit E-320 and love it. Think it's the same as the 310 just has the side burner... that I never use.

 

[LegendKiller]

Just got a Genesis EP-330 and love it so far.

 

[dullard]

Huh? Why would you not clean your cast iron pan? You should clean it after each use. Whether or not to use soap is controversial, but cleaning and scrubbing isn't.

Most people take a harsh steel wire brush to their grill to get it back to shiny metal with each use (usually after, but I've seen before too). Would you take a steel brush to your cast iron pan regularly? Especially with the intent to get back to bare metal? For your pan's sake, I sure hope not.

I don't want to derail the thread talking about soap or no soap on cast iron, but my point remains: leave those little bits of food on the grill. They turn into tasty smoky bits (or even just plain smoke) that really make your next grilled food spectacular and keep your food from sticking to the grill. It isn't just my opinion either: http://forums.anandtech.com/showthread.php?t=2248482&highlight=clean+grill

If a bird craps on your grill, go ahead and scrape or wash that off. Just the overall goal should be to clean it as minimally as possible.

 

[ponyo]

Easy cleaning is why I prefer stainless steel grates over cast iron. It's worth the extra money.

 

[NetWareHead]

Most people take a harsh steel wire brush to their grill to get it back to shiny metal with each use (usually after, but I've seen before too). Would you take a steel brush to your cast iron pan regularly? Especially with the intent to get back to bare metal? For your pan's sake, I sure hope not.

I don't want to derail the thread talking about soap or no soap on cast iron, but my point remains: leave those little bits of food on the grill. They turn into tasty smoky bits (or even just plain smoke) that really make your next grilled food spectacular and keep your food from sticking to the grill. It isn't just my opinion either: http://forums.anandtech.com/showthread.php?t=2248482&highlight=clean+grill

If a bird craps on your grill, go ahead and scrape or wash that off. Just the overall goal should be to clean it as minimally as possible.

I take a wire brush but dont use it THAT heavily. 1 or 2 brushes to scrape off the burned on bits, I surely dont go down to bare metal. I have also never washed my grill grates with soap and water. Just heat and minor scraping keeps it clean. They are black from usage. I maintain the seasoning with strategic applications of melted lard followed by more heat to bake it in.

I disagree and think that leaving burned on bits of food is just a way for them to find their way into your food. Bite into your juicy burger and finding a hard kernel of carbon it picked up from the grates is not very appetizing.

 

[Kaido]

This, except don't waste money on a Traeger. Buy a Green Mountain Grill instead.

And QPellets are the best pellets for pellet smokers. They burn hotter and longer than the Traeger brand pellets...which is good for two reasons: 1) you can use your smoker more like a traditional BBQ (my GMG will hit 500 degrees without issue,) and 2) longer smokes (12 hour turkey, 8 hour brisket, etc) takes significantly less pellets, which means less refills which means much easier. Plus, they taste better, imo.

So yeah. Pellet grills ftw.

I've read a lot of people are unhappy with Traeger's build quality since they outsourced to China. Bummer. I've really enjoyed mine (came with the digital controller). The new GMG's look cool...direct Wifi status looks slick :thumbsup:

I'll have to try out those pellets. Right now I'm using Cookin' Pellets, which is 100% hardwood: ("Perfect Mix" of hickory, cherry, hard maple, and apple, or just 100% hickory are their only options)

http://www.cookinpellets.com/how-are-these-pellets-made/

They sell them on Amazon:

http://www.amazon.com/s/ref=bl_sr_l...ld-brandtextbin=CookinPellets&node=2972638011

Honestly, I can't tell a difference. I've been through nearly a dozen bags at this point...they all taste more or less the same to me, no matter what brand, flavor, or wood used. I guess my palette is just not that sensitive to the variations in smoke flavor! Someday, my dream is to get a built-in Memphis Elite...1200+ square inches of cooking space & can get up to 700F:

https://memphisgrills.com/shop/built-ins/memphis-elite-built-in/

Downside is it costs more than my last car :biggrin:

 

[iRONic]

I take a wire brush but dont use it THAT heavily. 1 or 2 brushes to scrape off the burned on bits, I surely dont go down to bare metal. I have also never washed my grill grates with soap and water. Just heat and minor scraping keeps it clean. They are black from usage.

S'how I do my Genesis also.

 

[drebo]

I've read a lot of people are unhappy with Traeger's build quality since they outsourced to China. Bummer. I've really enjoyed mine (came with the digital controller). The new GMG's look cool...direct Wifi status looks slick :thumbsup:

I'll have to try out those pellets. Right now I'm using Cookin' Pellets, which is 100% hardwood: ("Perfect Mix" of hickory, cherry, hard maple, and apple, or just 100% hickory are their only options)

http://www.cookinpellets.com/how-are-these-pellets-made/

They sell them on Amazon:

http://www.amazon.com/s/ref=bl_sr_l...ld-brandtextbin=CookinPellets&node=2972638011

Honestly, I can't tell a difference. I've been through nearly a dozen bags at this point...they all taste more or less the same to me, no matter what brand, flavor, or wood used. I guess my palette is just not that sensitive to the variations in smoke flavor! Someday, my dream is to get a built-in Memphis Elite...1200+ square inches of cooking space & can get up to 700F:

https://memphisgrills.com/shop/built-ins/memphis-elite-built-in/

Downside is it costs more than my last car :biggrin:

The wood taste is far, far more apparent in some kinds of cooks than others. Any long cook, you'll get a decent amount of the smoke taste in it. Short cooks, not so much.

That said, when I do beans on the smoker, I can definitely taste it.

I know it's subtle, but ribs cooked with cherry wood QPellets definitely taste better!

 

[Blieb]

WEBER FTW!!!
http://www.weberkettleclub.com/forums/

 

[Mixolydian]

natural gas > propane > charcoal

 

[KK]

I got a genesis silver b from the early 2000s. it's still in good shape. I've had to replace the grates, last time i got the cast iron ones. i've replaced the flavorizor bars 2 times I believe. I've replace the drip pan holder once, and the thermostat once. I like that the parts are available after all these years. I don't know about the build quality nowadays, but back then, it's been great.

 

[MongGrel]

Most people take a harsh steel wire brush to their grill to get it back to shiny metal with each use (usually after, but I've seen before too). Would you take a steel brush to your cast iron pan regularly? Especially with the intent to get back to bare metal? For your pan's sake, I sure hope not.

I don't want to derail the thread talking about soap or no soap on cast iron, but my point remains: leave those little bits of food on the grill. They turn into tasty smoky bits (or even just plain smoke) that really make your next grilled food spectacular and keep your food from sticking to the grill. It isn't just my opinion either: http://forums.anandtech.com/showthread.php?t=2248482&highlight=clean+grill

If a bird craps on your grill, go ahead and scrape or wash that off. Just the overall goal should be to clean it as minimally as possible.

My kettlle is pretty crusty also, but yeah, is beside the point here.

I'll leave it at that.