After years of being grill-less - basically due to no backyard - I'm finally going shopping this weekend for a barbecue.
Even though 50 percent of Americans now own a charcoal grill, I want a gas grill. (Sorry, purists, but it's easier and I want to grill often this summer.)
I want a grill that's big enough so I can make beer can chicken. Beer can chicken rocks!
And then, well, I'm pretty clueless. I know I need to do some research - where is that Consumer Reports? - but any help would be appreciated.
For instance, should I splurge on a Weber grill? (Weber has a handy gas grill buying guide.) What about those grills with side burners? Does anyone use them? What about grates? Are cast-iron grates better than porcelain enamel?
7 comments:
Pat-
If you love to grill, invest in the Weber E-320 gas grill. I just got mine and it has all the top of the line features you'll need. Plus, it has the side burner for side dishes. It was just rated number one in Consumer Reports magazine. It costs an arm and a leg and your firstborn but you'll have it forever. Sometimes you do get what you pay for. Go for it!
I concur on going with a Weber. I can't comment on side burners since I've never had a grill with them. It is probably convenient although What I would recommend is a grill with 3 burners. Some even come with a back burner although I'm not sure how valuable they are. I've also wondered if I should buy a Rotisserie attachment. Nothing like a slow cooked Rotisserie Chicken. Anyone have any experiences with these for the Weber?
I've never used my side burner, but it's nearly impossible to find a grill without one that has adequate cooking space and enough burners for cooking for a crowd. I suppose it would be good if you were doing a sauce or something.
Personally I think the Weber's are way overpriced. Nearly double the cost and without as many features. How long a grill lasts depends on how you store it. My friend has had the same grill for years, all he does is replace the burners every couple years. He keeps it in his garage. I go through a grill about every 3 years because I don't have indoor storage. They end up rusting out on me. I use mine year round. I've shovelled snow to get to the grill!
It all comes down to preference though. I like 4 burners and porcelain covered cast iron grates. A removable top rack is handy.
I love all this talk about racks.
Removable top rack? Wow!!!!!
Guess I got to this post a little too late for my opinion to be worth anything in your decision...so what did you decide on? Did you go with the Webber?
The side burner is great, let's you do the side dishes (beans, corn, etc.) while doing the meat on the grill. Get a three burner unit so you can turn off the back to get heat from the front without burning the meat. I have stainless steel grates, better than the porcelin. The best is to use some type of fruit wood (cherry, apple, etc.), soak and put in near the burners to get the smoke box and put a pizza with a local shop and put your sweated onions and peppers, and if possible tomatoes on it at 250 on a stone for about 15 to 20 minutes (remember lightly cooked from the pizza shop) and you get this great taste and the smoke enhances the flavor. I also cook turkeys after I have brined them and use hickory as my wood of choice. I have had a Webber for about 20 years, never brought in, just covered up and no rust anywhere on it.
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