My Ducane was more than 200-300 and it will be sitting out tomorrow
I suppose if I go the charcoal route the grill will certainly last me longer. I won't be grilling near as much having to get the charcoal chimney going every time. Especially with charcoal running about 12 bucks a bag where I live. I have no idea which way to turn now after my conversation with Weber.
And thanks everyone for your condolences. I'm going through withdrawls here knowing that I can't pop down to the store, buy a bag of wings and toss them on the gasser for dinner
Decisions, decisions... and I have a timeline.
It's the whole thought of spending $700 plus and having to replace those porcelain CI grates with the more expensive grates that I'd prefer. ...
I'm still waiting for Andy and Pac to clean mine with their ChristianGrillMingle.com!
I agree with Andy. I can't speak for the long term, but my Genesis has survived one Minnesota year and still looks like new. I've never owned a grill where a few parts, including the grates, haven't picked up a little rust over time.Don't be turned off by Weber's statement that some of their parts rust. I'm sure it's the same for all grill makers. The difference is that Weber's quality
ensures theirs will rust less and last longer.
With the high temps generated inside a grill, metal corrosion is inevitable. At least with Weber, parts are more readily available.
I'm going to try to make it into Lowes tomorrow to look at them. I did some research and one model is rated very high, best bang for the buck and so on. It's a Huntington Classic. The body is aluminum, which is supposed to be more durable than stainless (like the Webers). And it's only 300 bucks. Made in the US and Canada, too.
Joe is made of Ceramic and comes with a 25 year warranty.....just sayin. Will never rust.
.40
I won't be grilling near as much having to get the charcoal chimney going every time. Especially with charcoal running about 12 bucks a bag where
That's pretty interesting, .40. I would not have expected him to put the fire starters on top of the charcoal. Will that work with regular Kingsford or do I need their proprietary lump?
And I admit that is a lot safer than using a chimney, especially since my grill resides on my side porch, but it's still not as safe as a gasser. I compare it to turning on a burner on a stove or building a fire in the stove like they had to do a hundred some years ago.
You did peak my interest though. Too bad I already have a SJ and a WSM in good working order. I certainly don't need three charcoal appliances.
Tell me, is there enough room in there to cook a beer can chicken indirectly?
It looks like with the narrow, funneled charcoal area it would be hard to spread the charcoal out away from the bird.
I beg your pardon, but I learned to cook on a wood burning stove.. I compare it to turning on a burner on a stove or building a fire in the stove like they had to do a hundred some years ago.