Our uber-expensive (and annoyingly disappointing) Char-Broil commercial stainless steel natural gas grill is on it's last legs at the ripe old age of 4.
Having been our first foray into commercial outdoor food burning appliances, we believed, perhaps foolishly, that this silvery monster would make it at least a half-decade, hopefully longer, given our year-round grilling regimen. Sadly, no.
At 3, the bronze gas jet thingys needed replaced as they were wasting away, and new grill grates as well, both at huge expense. So this month, due to rusting of some internal bits and pieces, we are dumping the Char-Broil in favor of a lower end Weber natural gas model.
The Weber was ordered online from an orange-hued home center and was put into use this past weekend. I must not have read the specs closely, because it seems to have a convection component to it that makes it more like an indoor range than an outdoor searing machine. It also sports broiler pan-type surfaces rather than typical wire or rod grillwork, and food of all sorts sticks like a koala bear on its mommies back.
Any grill-heads out there want to weigh in? Did I buy the wrong model for my outdoor chef lifestyle, or is there more to the story?
Leave a comment or email me at RedGeckoBlog@gmail.com.
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ummmm...yeah...wrong tactic...high end $$ models are only useful for those fancy 'outdoor kitchens' for the sole purposes of selling magazines and remodel books....buy a much cheaper grill and be willing to replace those parts each few years b/c they will go out on any model....then you just have the chasis and if bought at a decent price....you'll end up spending the same over a 10 year period versus a 4 year period.
ReplyDeleteI have absolutely no intention of getting between you and "anonymous" because I hate pain even more than bad barbque.
ReplyDeleteSigned: "Even More Anonymous"