Grills?

[STP]

My stainless steel natural gas Ducane is on its last leg. It lasted 17 years. We grill all year, even in the snow, so it has been durable w/very little maintenance. I’m looking to replace it with a Broilmaster P3XFN, w/stainless steel (SS) patio base, SS shelves, and side burner. Anybody have experience w/Broilmaster, or have any other recommendations? I’m looking for something dependable that will last 15-20 years. The grill is shown below, but built differently:

 

[edger]

That gold shit on my teeth messes up my clench!

 

[hoosierpipeguy]

I just bought a Traeger with the WiFi set up. All in one. I use it as much for a grill as I do for smoking. Steaks and burgers are fabulous, better than on charcoal without all the hassle and flame ups.

 

[ChuckMijo]

I have a traegrer as well. Mine is a older model. Absolutely love it. Pellet grills are fantastic!

 

[STP]

That gold shit on my teeth messes up my clench!

Perhaps Alvin Kamara's diamond version would be better?

 

[daveinlax]

I really like my 8 year old Weber Genesis natural gas grill. It came with stainless steel grates, flavor bars, grease diversion and tray?

 

[username]

I just have a Smokey joe.

 

[bullet08]

Three different Weber charcoal grills. Tiny Smokey Joe is from '97. Larger standing grill is from 2003(?). Another Smokey Joe in 18" with bottom ventilation from last year. I love charcoal grills. Gives me time to drink few pints before the fires ready.

 

[warren]

Can't help, low and slow in hardwood smoke only, even in winter. Couldn't resist dropping that bit of useless, off-topic, trivia into the thread.

The people I know who don't mind being wired to electricity really love their "Traegers" as they handle pretty much everything leaving the owner/operator, not "grillmaster", more time for beer and socializing as they really aren't involved in the cooking, only the prep. Which isn't all bad I suppose.

 

[ssjones]

I really like my 8 year old Weber Genesis natural gas grill. It came with stainless steel grates, flavor bars, grease diversion and tray?

Same here, it's been bulletproof, mine's about 12 years old. Super easy to totally break down and clean.

 

[Aresone]

Yoder smoker all the way. They are expensive but they are worth it. You can smoke, roast, and direct sear. They have a WiFi capability now too. They are made of significantly heavier gauge steel then others (specifically the traeger) and will hold heat better and use less pellets.

 

[jpmcwjr]

Same here, it's been bulletproof, mine's about 12 years old. Super easy to totally break down and clean.

Yes, I guess so, but motivation's got to be there. I keep mine clean enough to work well, but aesthetically, it's no longer impressive.

 

[daveinlax]

Same here, it's been bulletproof, mine's about 12 years old. Super easy to totally break down and clean.

And if you ever do need parts they usually have them at a local dealer. I just refitted my second generation (side by side burners) Genesis LP grill that I have here in AZ with stainless grates and flavor bars from Ace Hardware. ?

 

[hoosierpipeguy]

Can't help, low and slow in hardwood smoke only, even in winter. Couldn't resist dropping that bit of useless, off-topic, trivia into the thread.

The people I know who don't mind being wired to electricity really love their "Traegers" as they handle pretty much everything leaving the owner/operator, not "grillmaster", more time for beer and socializing as they really aren't involved in the cooking, only the prep. Which isn't all bad I suppose.

No question, that's the optimal way to do things. However, with good prep, I can get it very close to that with the Traeger. I'm not striving for contest level smoking or grilling. However, the steaks and hamburgers I can make using it as a grill will rival most any high end steak house. I recently smoked a beef brisket and whole chicken that were very good.

Kind of like pipe smoking expertise. I'm not looking to win awards or be judged as a world expert by my peers. I only want to be good enough that I enjoy the heck out of it myself. The reality is, I don't have the time to try and achieve contest level grilling and smoking. Nor probably the patience. But what I can make with the Traeger beats the crap out of ordering from door dash. It's also far better than a gas grill. I don't see much advantage to those but to each their own.

 

[ssjones]

And if you ever do need parts they usually have them at a local dealer. I just refitted my second generation (side by side burners) Genesis LP grill that I have here in AZ with stainless grates and flavor bars from Ace Hardware. ?

And there seems to be a cottage industry on Ebay, making stainless grates, flavor bars, etc. from Stainless, that sell on Ebay at about 40% of the same Weber pieces.

 

[smokiespipesmoker123]

I’m a fan of kamado grills. Got me an xl big green egg. Fantastic and versatile grill/smoker/outdoor oven

 

[Old School 3319]

I have an Oklahoma Joe grill that has a gas section, a charcoal section, and a smoker box on it. Had it about 5 years. It is very well built and does a fine job. It gets a fresh paint job every spring

 

[beefeater33]

We just bought a Rec-Tec Pellet grill about 7 months ago, first foray into the pellet concept.......
So far we love it, it is goof-proof. We did a 32 POUND turkey on it for Thanksgiving. I spatchcocked it, and it just barely fit!
Best Turkey I've ever had, and the first time we bought a pasture raised bird from a local farmer. About 3X the cost, but man, the flavor was incredible, and it felt good to support the locals here......

 

[briarbuck]

I go Old School. 26" Webber with a large Slow and Sear.

 

[warren]

I was being a bit snobbish earlier. Indeed, I have had fine meals prepared on grills, skillets, camp stoves, etc. But, hardwood charcoal, not the glued together briquets, smoke can't be replicated with pressed wood. I'm certain a great meal can come off an electric cooker though, I've had a few. Henry Ford's briquette was a gift to the weekend chef, a way to make money from the waste of making his "flivvers". My father grilled many a tasty steak or hamburger over the lowly briquette. Hardwood is still my preferred method of cooking with smoke and grilling. I like being able to match wood to meat.