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!
I agree – to perform the burn-off, you need heat; this turns all residues into ash. I also have cast iron, but I don’t see why it wouldn’t work the same way with stainless steel.
At first, I always did the burn-off and oiled the grill after cooking. Nowadays, I leave the grill as it is and just oil it a little bit if needed. I prefer to do the burn-off before grilling, so I can use the heat right away.
At first, I always did the burn-off and oiled the grill after cooking. Nowadays, I leave the grill as it is and just oil it a little bit if needed. I prefer to do the burn-off before grilling, so I can use the heat right away.
I suspect it's as you say; you can't see the residue on the dark cast surface. It's just my personal experience. After a few years, the enamel peels off, and then rust inevitably appears, which eventually corrodes these parts over time. In the end, though, once you get into it, it becomes a matter of belief. There are pros and cons on both sides.
Nummer12 schrieb:
At first, I used to season the grill by burning it off and oiling it afterwards. Nowadays, I leave the grill as is and only add a bit of oil occasionally. I burn it off before grilling so I can use the temperature right away.I also usually do it afterward—then brush it off and spray it with a release agent. It’s a bit annoying since I often have to get up from the table for that. Are there any disadvantages to just leaving it until the next time? I’d prefer that too, especially since it saves unnecessary gas...
matte1987 schrieb:
Any disadvantages if I just leave it until next time? I’d actually prefer that, especially since it doesn’t waste gas unnecessarily… No, I’ve been doing it like this for years – it even stayed like that over the winter. No problems.