Infrared Grills

Also, if you're not going to keep it clean & out of the weather it doesn't make sense to buy an expensive gas grill. Buy a moderately priced one & replace it every few years when it wears out.

 

I have the same Weber it works great.

If you go to the store to look at the grills, you can tell why Weber costs more. All the components are more heavy duty, and hence will last longer. (It's also partly because of branding and advertising but there's definitely a quality difference too).

The only reason you go with the Char Broil is if you plan on having large parties. The Weber is a little small, it only fits about 4 steaks.

 

That's good advice.

You either spend $400 and buy a Weber, which with heavy use will last 5 years. Or you go to Wal-mart and buy a generic which costs $200 and lasts 2 years. From a finance perspectives those are roughly equivalent investments.

Although the OP is not paying for the grill either way.

 

These are made in the USA
Check out the review here: http://anesidora.hubpages.com/hub/Barbecue-Gas-Grill-Review-Buying-A-Huntington-Forge-Gas-Grill

Note this "parent company -Onward Manufacturing Company- is a family owned Canadian business which has been around for over a hundred years, since 1906. They've been making or distributing barbecue grills for over 50 years for names like Weber, Broil King and Arkla, as well as being the makers of the Barbecue Genius accessories."

You can get free shipping from Cabella with this code: http://www.fatwallet.com/Cabelas-coupons/offer-526602/
$299
http://www.cabelas.com/product/Hunt...t=huntington&WTz_l=Header;Search-All+Products

$499
http://www.cabelas.com/product/Hunt...t=huntington&WTz_l=Header;Search-All+Products

 

Looks like the Huntington Forge is made by the same company that makes Broil King except it's made in the USA rather than Canada. Either way, much better than China.

http://bbq.about.com/od/gasgrillreviews/gr/aapr052710a.htm

 

If you buy a cheap grii you will be frequently visiting this site http://allgrillparts.com/ for the better grills (Weber) not so often.

I have a desire for a green egg but I would like to see one in real use first. I have 3 pits that I use now use regularly. Cook on grill 5 days out of 7 days now.

 

^ this.

But I've found with mine that if i buy good quality lump charcoal, I can use a chimney starter and a sheet of newspaper and have a chimney full of lump charcoal going strong in about the same time it takes to get a gas grill going at a good temp.

Which lump charcoal do you buy?

 

Care to explain the relative merits of Canada and China?

 

Not so much. Just personal choice based on the constant issues with human rights and toxic substances.: http://movies.yahoo.com/blogs/the-projector/lightning-mcqueen-just-got-lot-less-cute-153056832.html

I've found many alternatives for products made in the USA or other countries that seem to have a better track record and have appreciated both better quality products and peace of mind. I still buy some items that are made in China and have been happy with some of those too but I will always look elsewhere first.

People buy what they went based on their own criteria. No big deal.

 

Do not buy the lump charcoal from Sams Club. That thing sux ass! The HEB/Central Market brand is pretty damn good.

 

Speaking generally, Chinese made grills are your big-box store grills. They are made as cheaply as possible. Models change frequently because overseas vendors are constantly changing in order to squeeze out better margins, new designs, and next year's model. Because of this, parts are impossible to get. A lack of parts is bad because the grills are made as thin as possible and will wear out in two to three years, no matter how well you take care of the grill. Cheap metal just won't stand up to the heat being put out by the grills. These grills are made to LOOK like more expensive grills, but they are all lightweight and will corrode into nothing after a couple of years.

Canadian and US made grills are expensive because they have heavier parts. The designs rarely change, and you can get replacement parts. My Broil King has a lifetime warranty on parts of the grill because they're made out of heavy cast aluminum and will never rust or corrode. The replaceable parts all have a reasonable warranty and I expect Broil King to keep parts because their designs rarely change. I paid more and it's not as pretty as a big box grill, but I expect it to last me at least 10 years.

 

You are correct I tried it once and that was one time to many. haven't used HEB brand yet, been using B&B from Academy but am hoping for something better. I bought some off brand near San Antonio a couple years ago and it was great, It came from a Mexican meat market, going to try some of them around me to see If they have some.

 

I often bought that stuff from Sam's (and Rockets03 is right, it sucks), and it had so much retained moisture, that it took much longer to light and get going. Because of the moisture, it wasn't bad for smoking.......other than the fact that there were so many small pieces in it. Big Green Egg makes some themselves that is excellent, and I've found other good brands (names escape me right now), but earlier this summer I moved from Houston to Calgary, and the local Lowes has lump charcoal from Kingsford. I don't know if it is a local product, or if the lack of relative humidity here makes the stuff much drier, but at least here, it has proven to be a great product.

After spending several years with my egg, I can't say enough good things about it. For my brisket, I use a liberal amount of dry rub on a good size brisket, and I don't bother to separate the flat from the point. I use the plate setter (upside down), and then put the grill grate on top of it. i get one of those big disposable aluminum trays that just barely fits on the XL allowing the lid to close, and I have a rack that I put inside the tray with the brisket on the rack. This creates a completely indirect cooking method that eliminates hot spots better than only the very largest of offset smokers (think trailer size). The bad thing is that I can only cook one brisket at a time, but the obvious good thing about the egg is that you can maintain almost constant temps for hours and hours. I mix wood chunks in with the lump charcoal for extra smoke. They are so efficient that I can cook two briskets back to back.........over 30 hours of smoking...........without ever adding wood/charcoal. I might have to adjust air intake/outflow three or four times during the whole process, and even with the maverick alarm, I rarely have to get out of bed at night. If I want to cook a steak at 600, no problem. If I want to cook a pizza in three minutes at 800--just like a REAL pizza place--no problem. If I want to do simple stuff like you'd do on a gas grill........one chimney worth of good fuel and about five minutes to get it really going, and I'm there. These things just work.

 

Pole lots of good info about cooking on the Green Egg. I guess I am going to get one and experiment. Just recently gave my 300 gallon propane smoker pit to a son-in-law. Just don't use it much any more. Want something smaller, and less wood.
How long and at what temp in the Green Egg do you smoke a 10 lb brisket? I use to smoke 15 briskets at 190 for 18 hours.

 

Sounds like quite a pit.........my biggest one (back in college) would hold about ten 10-pounders. I think the last brisket I cooked was around 13 lbs......I can only get one on there, so I tend to buy a bit bigger one these days. I think I went about 15 hours hovering around 200-210. I've got a three year old a busy wife, so the last couple of times, I've tried to get the temp as close to boiling as possible without going over......still came out darn good.

 

Damn now I have to go out and get a brisket or to to cook! Got to thinking about it and now I have to do brisket soon.

 

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:grin: Who wants some manmeat?

 

I don't know how true this is but I've read infrared doesn't reach a high enough temperature to safely cook some meats.

Any Argentinian steak house I've been to has yet to disappoint and all they use is pretty much a grate over charcoal.