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!
@Rehbraune Augen: He probably meant that Enders is more of a hardware store grill, which can’t quite keep up with the major brands.
However, I have to say that the Enders grill owned by an acquaintance is pretty good. The grilled food doesn’t taste any different compared to the Napoleon of the neighbor or my Broilking. I can’t say anything about the durability of the Enders yet, as it’s still too new.
Edit: Although a Weber grill in a specialist store isn’t always the same as a Weber grill in a hardware store. The companies sometimes have hardware store lines that don’t fully match their main lines in terms of material selection.
However, I have to say that the Enders grill owned by an acquaintance is pretty good. The grilled food doesn’t taste any different compared to the Napoleon of the neighbor or my Broilking. I can’t say anything about the durability of the Enders yet, as it’s still too new.
Edit: Although a Weber grill in a specialist store isn’t always the same as a Weber grill in a hardware store. The companies sometimes have hardware store lines that don’t fully match their main lines in terms of material selection.
As some have already mentioned, visit a store (if you can, Santos is really an experience) and check out the cooking units. Touch them, open and close them, etc.
From our experience, a good grill needs to last a lifetime. Many, even some high-end ones, do not.
It’s better to spend a lot once than to buy several cheaper ones over time and end up spending more overall.
A note here: this is only relevant for people who really grill often. At least every two weeks, all year round. Probably even more.
And if grilling is not just about sausages and pork chops, but about the best steak with a perfect crust, cooked to the point; finest ribs cooked for at least 4-6 hours; chicken like from a rotisserie stand; vegetables cooked perfectly alongside the meat; Bolognese like in Italy… and so on.
If you are only grilling marinated pork chops, it’s like casting pearls before swine. And I don’t mean that in a derogatory way.
From our experience, a good grill needs to last a lifetime. Many, even some high-end ones, do not.
It’s better to spend a lot once than to buy several cheaper ones over time and end up spending more overall.
A note here: this is only relevant for people who really grill often. At least every two weeks, all year round. Probably even more.
And if grilling is not just about sausages and pork chops, but about the best steak with a perfect crust, cooked to the point; finest ribs cooked for at least 4-6 hours; chicken like from a rotisserie stand; vegetables cooked perfectly alongside the meat; Bolognese like in Italy… and so on.
If you are only grilling marinated pork chops, it’s like casting pearls before swine. And I don’t mean that in a derogatory way.
S
spochtsfreund5 Jun 2020 06:04We bought the Everdure furnace with three burners. It heats up to around 350 degrees Celsius (662 degrees Fahrenheit) in 5 minutes. You can also get a rotisserie spit for it. It doesn’t look bulky. So far, I have no complaints and am very impressed. It could be a good alternative in the under 1000€ range.
Best regards
Best regards
spochtsfreund schrieb:
We bought the Everdure furnace with three burners. It heats up to about 350 degrees in 5 minutes. You can also get the rotisserie spit separately. It doesn’t look bulky. So far, I have no complaints and am very impressed. It would be an alternative in the under 1000€ (about $1100) price range.
Regards I don’t know the grill, so I can’t and don’t want to judge it. However, what is definitely not acceptable (from the manufacturer) is hiding the obviously required gas cylinder in the pictures.
Since there is no cabinet to store the cylinder, the grill probably uses a fixed gas connection? I can’t explain the pictures otherwise.
I just find it quite disappointing if the ugly cylinder has to stand visible next to the unit, especially with a product that obviously places value on design...
S
spochtsfreund5 Jun 2020 06:59matte1987 schrieb:
I’m not familiar with the grill, so I can’t and don’t want to judge it. However, what is definitely unacceptable (from the manufacturer) is hiding the obviously required gas cylinder in the photos.
Since there is no base cabinet to store the cylinder, the grill must be hardwired for gas? I can’t explain the pictures any other way.
I just find it quite poor if the ugly cylinder has to remain visible next to it, especially for a device that obviously puts emphasis on design... You’re right, you can see the gas cylinder; it doesn’t bother me. I don’t want to make a big deal out of it, since you can see it with other grills as well. That is simply the visual weakness of this grill.
Hmm, a three-burner tabletop grill for around 890€ plus 200€ for a rotisserie and a taller lid, which then also needs to be replaced, doesn’t seem to me like an alternative under 1000€ to the four-burner models from the previously mentioned manufacturers, which are roughly in the same price range and offer more. Without accessories, the grill is basically only suitable for direct grilling, and a wok burner isn’t possible with that flat lid.
It may certainly be good, but it doesn’t fall into the under-1000€ category when comparably upgraded.
It may certainly be good, but it doesn’t fall into the under-1000€ category when comparably upgraded.