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Brinkmann Stainless grill. I bought it because it has stainless steel burners since I had already had to replace a non SS burner in a previous grill. Well the burners still all work fine after 3 years but the metal that connects them all together is rotting away. Live and learn......I guess there is an all SS model out there I'll buy next. It's on a wood deck so no charcoal grills.
E
T
Follow Ups:
Roast meat the manly way. Dig a pit.
Oklahoma Joe.
First of all, you're paranoid about charcoal grills on the deck.
Secondly, an errant ember isn't going to burn your house down, unless you're not paying attention.
Actually, in 30 years of aggressive/successful grilling, I can't think of a time when a glowing ember ever left my charcoal grill.
You worry too much. "Econo crystals" was the first clue.
Add a Decade PLUS to my grilling history, starting with owing multiple Hibachi grills and I, too, have never had an 'event' with embers / fire / burning down ANYTHING. Even those darn Hibachis required standing by with a squirt bottle of water to keep the FLAMES down.
But any grill with a LID would appear to be self damping, so THAT's no longer an issue.
My Ceramic Egg of OVER 200lb is in that 'last word' category and lets me do whatever I want. And I've done everything from Bacon Wrapped Kosher Hot Dogs to multiple chickens to 10 hour low and slow cooks of pork shoulder or even a brisket. Pizza is among the best I ever ate. Burgers? Carne Asada? Dinner Rolls? 'Kabobs? Steak? Chicken? Planked MahiMahi? Corn on the Cob?
Too much is never enough
...a new grilling tweak that produces blacker blacks?
It seems as if you've heard them. What did they sound like?
The 'Econo Crystal' is, I suspect, as opposed to the 'Cost No Object' Crystal?
I COULD be wrong here, but aren't the Econo Crystals a BYPRODUCT of RhineStone mining?
Too much is never enough
I don't know where he gets his crystals. Hopefully he's not getting them from the barrio near me.
...I learn something new every day.
In all fairness and complete disclosure, I've never cooked nor grilled with ANY crystals.
:)
I have rebuilt this vintage Weber twice, replaced the wood slats, installed custom made heavy duty, stainless steel "flaverizor bars" and cast iron grill grates. It is kept outside, under an overhang out of the rain and we use it several times a week, all year long. I think the secret is keeping it out of the direct rain & weather.
I'd heartily recommend junking OUT all those awful tasting gas 'Q's and if you don't want charcoal, at least consider one of the wood Pellet type.
My brother is having a great time with his Yoder, all American made and to a very high standard.
I couldn't talk him into an EGG, but that's OK. He'll be eating well off his pellet grill in no time.
Too much is never enough
And it took the fake stainless paint on the valve panel right off.
Any BBQ at Lowes or Home Depot is only good for 5 years or so, except some of the Webers maybe. Out here, the Barbeques Galore chain has real grills made with real stainless. We did a built in for our old house with 6 burners and it was sweet and still looked like new after 7 years and we used to use at least a couple times a week or more year round.
-Rod
Yes unfortunately 99% of gas grills are crap nowadays.
1-2 years with a "stainless burner" is all you can expect.
They are playing fast and loose with the term stainless on these burners.
Around these parts, the only decent brand is Napoleon, save a few Weber models.
The operating name for Napoleon is Wolf Steel. If you are familiar with their kitchen equipment, you get an idea of the quality of BBQ.
A friend of mine had one at his house hardlined into the natural gas.
That thing sat outside year round for probably 15 years before they moved out, never missed a beat.
It wouldn't surprise me if it was still there being used.
I think the burners were cast-iron, but don't quote me on that.
Now it was probably over $2K new, but when spread out over time it is cheaper then geting a new one from the box store every 5 years and replacing burners every year or two.
Not to mention it functioned like a commercial unit that could evenly cook meat right at the very edge of the grill.
Infamous sockpuppet
They are playing fast and loose with the term stainless on these burners.
No kidding. I thought stainless steel was non-magnetic. Yet when I place a magnet on most of our 'stainless steel' appliances, the magnet sticks. What's up with that?
I learned that after I got and induction range.
My Calphalon set is not, but my wife's All-Clad is.
jack
...some are non-magnetic (3xx series) and some are magnetic (some 4xx). Work hardening (forming) can impart magnetic properties to normally non-magnetic stainless grades.
So there are different grades and even then, forming it can make it magnetic again. I didn't know that.
And THAN the metalurgy gets weird.
Monel is an old-school stainless which is used in marine applications. Propeller shafts and such. And quite non-magnetic, even after working.
Too much is never enough
so it is over 20 years old. It has lost a bit of its enamel from the lid being dropped. ;-)!But, I doubt the local Weber agents will sell me the rotary seals for anything like $12. ........
Within a week or two of nearly choking at their prices for bits, I was at the local recycling centre within the huge tip for our part of the ACT, and spotted a (much later) Weber being left and snaffled some bits, including a new top rack and a roasting rack. Replaced the old folded-rod charcoal holders with the clip--together sheet variety. The dumped ash-catcher was gone already, so we still have the original - pretty beat up but it is easily bent back so as to work. Gives the age away though! ;-)
Some questions / issues lie below, so go for it! TIA.
I agree that for roasting, a really, really HOT charcoal kettle BBQ is the go.
Our big gas Jumbuck BBQ is slotted for a powered rotisserie, but I haven't bothered. It has got a great big tray with special volcanic rocks in, to mimic what charcoal does to the dripping juices from the grill / rotisserie.
We kept the Weber - for roasts. With whole birds it makes a wonderful crackly container under which you can see the juices boiling. At one time I used to cook a BIG Turkey for the big family Xmas gatherings.
(Getting the cooked bird to the venue while still whole and centre-piecey required some thought and effort.)
I wouldn't do large lump roasts in anything else. Even grilling a butterflied leg of lamb, perhaps because of the charred bits. Even in Winter? Yes, our Winters are a good bit milder, and I can always rug up.
I hope one day I will do a 'baron of beef' in it. ? Being both sides of the rump together, with the back part of the sirloin attached. After all it is a British term so we will stick to that definition. Necessarily some of it will be well done (AKA ruined), but very little of it. Bugger!!! I've just realised that would require ~ 100 guests!!!!!!
I will re-investigate lump charcoal. I used to use it in a little hibachi I had. I seem to remember it being a lot harder to get it all alight and in time, yes? I will ask at a BBQ shop or two, thanks for the tip. What would be nice would be some kind of method that doesn't smell as much as solid white fire lighters.
Yes, I am aware of the cancer risks from charred meats.
I don't hang out at the recycling place - just whenever we have a load of detritus to take there / for someone else.
But I think I will increase my visitations, a bit.
:-)!
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
Edits: 08/24/15 08/24/15
Weber makes a 'solid fuel' starter which has a wax-feel to it. I believe it is PARAFIN and SAWDUST.
I put ONE of those in the Weber Chimney and let 'er rip.
The 2nd pic is of my now sold Weber with NEW grate unused since purchase and the new vents. My BBQ dealer still stocks SOME Weber charcoal parts even though the Air Nazis want to stop charcoal grilling. I sold it with a pair of Charcoal rails, too.
Do NOT use more of that lighter fluid stuff. The Solid Starters are much better while sacrificing some time. Have a beer.
Too much is never enough
The air nazis? down here we simply have ferocious rules about open fires - called 'Total Fire-Ban' days.
But I don't like the smell of the white things you break into bits. and i will price one of those fat chimney pipe items as well.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
'Fat Chimney' is a Weber item and retails for about 15$As for the starters? I find the smell of the liquid stuff worse AND it is not to be used in my 100kilo Ceramic Egg. It'll stink it up permanently. Some guys use an Electric ring on a pile of coals and others will use newspaper to start the chimney.
Big Green Egg makes ANOTHER version of a solid starter which is slightly more difficult to light and comes in sheet form with divisions to break into flat squares.
The SCAQMD is LAW in this part of CA. That is the South Coast Air Quality Management District.
One of the nuttiest things we've got going is the simple GAS CAN. At one point, all you had to do was fit the spout and pour. NO MORE. I can't figure out how to work one and therefore keep my old can in service. The new cans are also VERY expensive.http://www.amazon.com/The-Plastics-Group-85040-Smart-Fill/dp/B002UQBD3A/ref=zg_bs_15707861_16
An item with OVER 70% 1 star rating.
OOOPS! I forgot CARB. The Callifornia Air Resources Board. The model and future for air pollution law world wide.
Too much is never enough
Edits: 08/24/15
leaves no taste of electricity behind ...
Yeah, I noticed that, too. Supposedly, professional models do sell for > $1000, and, maybe, for a reason.
Charcoal is OK on a wood deck.
Just take normal care.
Here is a rendering of a table I'm building with a 30mm GRANITE slab under the grill. No chance of an accident.
I hang with the Egg users and NO reports of what you are worried about.
Too much is never enough
They'll dig up my EGG in 5000 years and KNOW what it was.
It may still work, too.
Charcoal is STILL the best way to cook outdoors. A reasonable second would be one of those pellet grills. Gas? A Distant 3rd.
I just SOLD a 15 year old Weber in PERFECT order. I replaced the vents for about 12$ or so.
Before THAT? I had another Weber or 2 for a total of 25 years and before THAT? More Hibachi Grills than I can count.
Too much is never enough
I love the egg. Great grill. I'm not going to risk charcoal being class 10 (over 8 miles from a volunteer FD. That and we don't eat a lot of meat anymore since it isn't as good as it used to be and is full of bad things.
We've decided to just not buy another grill. We do have an indoor Jenn Air grill range with the roto and kebab kit for those times we have to have grilled meat.
E
T
Too bad.
My Corn-on-cob is world class, roasted veggies are yummy and planked FISH a wonder.
lf you REALLY worry, I'd keep a couple 20lb fire extinguishers at the ready. One near the grill, the other in the kitchen. A smaller 10lb in the garage.
Too much is never enough
...the charcoal one makes things taste better but I rarely use it because is too much trouble.I also listen to CDs instead of vinyl because of the convenience ;-)
Edits: 08/24/15 08/24/15
You're even lazier than I. It takes all of 5 minutes to clean and prep a charcoal grill. That's less than the time it takes to quarter an onion and a bell pepper and put the pieces on a skewer.
I suppose you don't do that, either, 'cause it's too much trouble.
:)
...10 minutes messing with the charcoal and wadded newspaper in the chimney, another 10 to wad more an light it again.
Then 20 minutes waiting for it to get hot.
With the gas after 10 minutes it's ready to go - no muss, no fuss.
I light my charcoal with a SINGLE flick of the Bic.
I use the time while the grill heats and stabilizes to have an adult beverage.
My grill is cleaned about every 5th usage. LUMP charcoal produces a FRACTION of the ash of the conventional briquette.
Too much is never enough
The natural charcoal burns easily in a chimney lighter and you can get started very quickly and with no lighter fluid.
Of course, my wife does all the work, so it's easy for me to say!
Actually, she was the one who said no to gas. She wanted to be able to make genuine Korean BBQ.
GOD BLESS HER!!! :-)
___
"If you are the owner of a new stereophonic system, this record will play with even more brilliant true-to-life fidelity. In short, you can purchase this record with no fear of its becoming obsolete in the future."
A couple weeks ago, I made PIZZA.
Try THAT on your gas grill I've started making my own pizza dough, too.
Egg gets to 500f easy which is a fine temp for Pizza. It'll go a LOT hotter.
As for melting your Weber internals? My charcoal grate had a 'sag' in it. And the cooking grate was a heavier gauge type from my ORIGINAL grill. Easilly hold a 20lb Turkey.
I think your Weber cooking Experience would be IMPROVED were you to go to LUMP CHARCOAL and get RID of the Briquettes. First thing you'll notice, besides the superior aroma is about 3/4 LESS ash. Briquettes are made with a LOT of filler.
Too much is never enough
Next time I'm in L.A., I'm comin' ta yer place for pizza on the grill. :)
This Fall, I'll only be in the SF area.
If you haven't already, check out Steve Raichlen's "Barbeque Bible".
:)
Give me about a weeks notice and you're 'on'.
I need to gather the correct ingredients.
Too much is never enough
Thanks! I'll be heading out to Beserkeley in October to see some audio friends/mentors, tour Fantasy Studios, visit McCune Sound, etc. (I had wanted to go in August or September, but a hip injury put the kabash on that), probably not L.A. this time around.So, here's "at least" a week's notice: I'll be at the AES convention in the Fall of 2016 in L.A. (and will NOT be staying at the downtown Sheraton). Don't tell me you're in San Diego, 'cause that's not even on the radar in L.A. LOL
Edit: The more I think about it, the more I think I should add a few daze and go to L.A., too. I miss the Pasadena freeway (not!).
:)
Edits: 09/01/15
Sorry, '51, I AM South of Orange County and maybe a 90 mile drive from LAX.
I'm totally glad I bailed out of up there. It is WAY too crowded and people drive like crap. I can be to the beach in 30 minutes, and all sorts of OTHER recreational stuff.
I was to SF last year and I've never been cold like that. An ICY blast off the ocean. I DID see some neat stuff, though, like the America's Cup boat out for a spin. Based on how breezy / cold it was where I stood, I'll bet the boat ride was awful.
Too much is never enough
.
I use a pizza stone in my grill too in the summer so as not to heat the house. We like little pizza's made from whole wheat burrito size flour tortillas.
I am mostly using propane because the risk of charcoal with it on a wood deck and me a class 10, 8 miles from the FD. I even have a large metal commercial baking sheet under my propane grill as a safety measure.
E
T
In the about 8 years I had my last Weber, I *melted* 2 grates that held the charcoal and 1 grate that held the food. I like hot fires. :-)
I got the extra parts from an older one that I cannibalized.
Jack
Between the FIRST 22"er and my SECOND, Weber cheapened the mix considerably.
Lighter gauge steel for dome and body. Lighter gauge steel for grate. Deleted WOOD in the handles and went to some composite material. Eliminated handle on the 'wheeled' side and reduced the finger clearance on the OTHER side to near-unusability. The cross supports between the stands legs were minimized, too, and were difficult, as a result, to use as a shelf.
Too much is never enough
...I replaced the flavor bars, lighter and grille on my Weber Genesis 300 after 6 years.
Burners and the rest are fine.
how much of that metal you've already eaten?
LOL but My guess is zero as it falls down into the burner pit shown. The grill racks are 5 inches above that but removed for the photo. I also shop vac it about 2X a year and suck the crud all out as I was doing that day when I took the photo. If something is going to rust it will rust 10X faster here. We can leave a car in the driveway less than a week and the night temps to the dew point every night cause condensation on the disc brake rotors and then visible rust within several days.
E
T
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