As mentioned earlier in the house pictures thread, sooner or later we will probably need a new grill (more likely sooner), because our no-name gas grill is slowly giving up (Proficook).
Our grill has three burners, and shortly after buying it, we upgraded it with an enameled cast iron grill grate (and please, never anything else again!). We use it a lot, and it has served us well so far. We chose a relatively inexpensive gas grill back then because, as convinced charcoal grillers, we weren’t quite sure if gas really was for us.
Nowadays, our charcoal kettle grill basically just sits unused; we only use gas now. And that’s all year round.
The grill stays outside all year, of course covered with a hood, but in the future, it will probably continue to live outdoors, possibly under a roof, but otherwise exposed to the weather under the cover.
And that’s probably the problem, at least for our Proficook, because after about 4 years, it is already heavily rusting.
From our experience over these 4 years, the following features are essential for us:
- enameled cast iron grate
- a grease drip system, not a grease tray. Right now we have a large catch-all pan under the entire burner area. It’s a nightmare to clean and if not done thoroughly, it’s the cause of sudden flare-ups. However, we have seen on Weber grills and Napoleon grills that the grease drains into a conical chute leading to a small container. We want that too, please.
- a warming area would be great. Whether that’s a side plate or a warming zone above the grate doesn’t matter. However, with our grill, the warming zone above the grate didn’t work well. First, it was too narrow for, for example, larger pieces of meat, and second, everything kept sliding off somehow. What do the grilling experts here say? What is the best solution?
- it should get really hot. Ours has a double-walled lid, but it struggles to exceed 200°C (392°F), or the temperature immediately drops when the lid is opened even briefly.
- I’m also interested in a rotisserie, and since I don’t want to stand next to the grill turning it manually for hours, what’s the best option? Does that even make sense? (But when I think of crispy pork knuckles or a suckling pig, yes, then it makes sense!)
Braising or low-temperature cooking on the grill doesn’t need to work for me — I have other options for that, including soon an outdoor bread oven.
Does it have to be a Weber grill? We’ve looked at Napoleon grills, and I almost liked them better. What should you really pay attention to regarding build quality, and what must a good grill be able to do? How do these high-end grills handle weather? We have always kept our grill covered, but still outside. That won’t change with a new grill either. But I’d go crazy if such an expensive grill started to rust heavily after 4 years at the “South Pole” where I live. Then I’d rather buy a low-budget unit again and replace it after 4 to 5 years.
Something else I’ve noticed: I can barely get our grill properly clean anymore. The stainless steel hood looks dull, the black parts have stains that won’t come off with anything. What are your experiences with high-quality grills? How do you clean them? I admit, that could be a reason to spend more money, as this really annoys me. I don’t like a dirty grill, but cleaning our Proficook is truly a challenge.
And what exactly is a sizzle zone and what do you use it for?
What other features exist that I might not know about but could be useful?
Dear grill masters — please share your experiences with me and give me your tips!
Our grill has three burners, and shortly after buying it, we upgraded it with an enameled cast iron grill grate (and please, never anything else again!). We use it a lot, and it has served us well so far. We chose a relatively inexpensive gas grill back then because, as convinced charcoal grillers, we weren’t quite sure if gas really was for us.
Nowadays, our charcoal kettle grill basically just sits unused; we only use gas now. And that’s all year round.
The grill stays outside all year, of course covered with a hood, but in the future, it will probably continue to live outdoors, possibly under a roof, but otherwise exposed to the weather under the cover.
And that’s probably the problem, at least for our Proficook, because after about 4 years, it is already heavily rusting.
From our experience over these 4 years, the following features are essential for us:
- enameled cast iron grate
- a grease drip system, not a grease tray. Right now we have a large catch-all pan under the entire burner area. It’s a nightmare to clean and if not done thoroughly, it’s the cause of sudden flare-ups. However, we have seen on Weber grills and Napoleon grills that the grease drains into a conical chute leading to a small container. We want that too, please.
- a warming area would be great. Whether that’s a side plate or a warming zone above the grate doesn’t matter. However, with our grill, the warming zone above the grate didn’t work well. First, it was too narrow for, for example, larger pieces of meat, and second, everything kept sliding off somehow. What do the grilling experts here say? What is the best solution?
- it should get really hot. Ours has a double-walled lid, but it struggles to exceed 200°C (392°F), or the temperature immediately drops when the lid is opened even briefly.
- I’m also interested in a rotisserie, and since I don’t want to stand next to the grill turning it manually for hours, what’s the best option? Does that even make sense? (But when I think of crispy pork knuckles or a suckling pig, yes, then it makes sense!)
Braising or low-temperature cooking on the grill doesn’t need to work for me — I have other options for that, including soon an outdoor bread oven.
Does it have to be a Weber grill? We’ve looked at Napoleon grills, and I almost liked them better. What should you really pay attention to regarding build quality, and what must a good grill be able to do? How do these high-end grills handle weather? We have always kept our grill covered, but still outside. That won’t change with a new grill either. But I’d go crazy if such an expensive grill started to rust heavily after 4 years at the “South Pole” where I live. Then I’d rather buy a low-budget unit again and replace it after 4 to 5 years.
Something else I’ve noticed: I can barely get our grill properly clean anymore. The stainless steel hood looks dull, the black parts have stains that won’t come off with anything. What are your experiences with high-quality grills? How do you clean them? I admit, that could be a reason to spend more money, as this really annoys me. I don’t like a dirty grill, but cleaning our Proficook is truly a challenge.
And what exactly is a sizzle zone and what do you use it for?
What other features exist that I might not know about but could be useful?
Dear grill masters — please share your experiences with me and give me your tips!
halmi schrieb:
Whether the grills are any good will still have to be seen. I think for the price, you can easily buy a Weber grill, Broil King, or Napoleon. These are products you can enjoy for 10-15 years. Yes, but compared to Otto, Weber grills are more like hardware store products. Weber has a big name, but it’s not really premium quality. I don’t know the other two well enough to make a statement like that.
In terms of materials, workmanship, and components, Otto is in a completely different league, but it’s not as expensive as something like a Block D or similar. That’s why I find it interesting.
So, for example, a Weber Genesis grill in the price range of 1500€ is many things, but certainly not a big-box store grill and doesn’t have to hide from anything. The same applies to Broil King or Napoleon products. These are reputable manufacturers offering a range of models from 100€ to 5000€ and beyond.
Also, that’s quite a bold statement regarding gas grills from Otto that aren’t even available for purchase yet 😉
The same goes for a Block D model. These units are primarily expensive and aimed at a clientele for whom price is not an issue and who just want to grill a few sausages or steaks occasionally. Nobody who calls BBQ, grilling, or smoking their hobby would ever buy something like that. These grills have two burners and therefore offer the same performance and grilling options as a 300€ gas grill with two burners. The build quality is obviously excellent, and anything less at that price would be a disgrace.
Also, that’s quite a bold statement regarding gas grills from Otto that aren’t even available for purchase yet 😉
The same goes for a Block D model. These units are primarily expensive and aimed at a clientele for whom price is not an issue and who just want to grill a few sausages or steaks occasionally. Nobody who calls BBQ, grilling, or smoking their hobby would ever buy something like that. These grills have two burners and therefore offer the same performance and grilling options as a 300€ gas grill with two burners. The build quality is obviously excellent, and anything less at that price would be a disgrace.
I am currently in the procurement process as well and wonder how much money one should spend. I now believe that somewhere around 1,500–2,000 (depending on size), the added value or marginal benefit in terms of grilling results quickly diminishes. At the moment, I honestly can’t imagine achieving a grilling outcome with a $5,000 grill that I couldn’t get with a $1,500 grill.
What I then value for materials, design, durability, brand, technical features, convenience, etc., is another question. And yes, to some extent, those aspects will be worth something to me.
What I then value for materials, design, durability, brand, technical features, convenience, etc., is another question. And yes, to some extent, those aspects will be worth something to me.
So, 90% of people grill on a grill that cost less than 200 euros. Everyone gets enough to eat and is satisfied.
In the range of 500 euros, you can already get something nice that should meet the needs of 98% of grillers. The Videro 4 G-S as an offer was a good example. Basically, no one needs more than that.
You can certainly feel privileged if you invest more, but it’s not necessary. 🙂
In the range of 500 euros, you can already get something nice that should meet the needs of 98% of grillers. The Videro 4 G-S as an offer was a good example. Basically, no one needs more than that.
You can certainly feel privileged if you invest more, but it’s not necessary. 🙂
T
T_im_Norden9 Mar 2021 18:08The key factors for grilling results are:
Meat quality and grilling technique
Grill power
Burner pattern, meaning an even flame distribution
Good grates.
These features are already available in the low-cost range.
Differences mainly come down to durability.
Meat quality and grilling technique
Grill power
Burner pattern, meaning an even flame distribution
Good grates.
These features are already available in the low-cost range.
Differences mainly come down to durability.