BBQ Help please!
 

Weber or Napoleon?


Gearing toward Weber.....................

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Mandela.

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:sneaky: he's still alive and well.................for now

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I have this one http://www.homedepot.ca/catalog/bbqs...FdMAQAod80qgWg and am very pleased with it.

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Is there really any difference?

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I believe so -Weber gets better reviews, so far on my research anyway.

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Good to know:)

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We bought a Weber Q300 something or other recently. It's aces :thumbup:

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Had Weber, works great. I don't look after things that well, so now buy cheap ones on sale. Now have a PC BBQ (NG), works OK and can throw it away after three years and buy new again. In the end costs me less than than the Weber to own for 10 years and works just as well.

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How the heck do you cook your veggies on that thing?

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We got one of those and for the price they're excellent grills. Just have make sure you season the grills and also take them (grills) in in the winter as they'll rust to buggery otherwise.

We've also got one them portable Weber ones for boat excursions. They're pretty good if you bring enough bottles of gas.

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I use it throughout the winter (although I do put a cover over it between uses). It's made of stainless steel. No problems so far.

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Doesn't one just connect gas and turn them on. If one gets the appropriate BTU output, how is one better than the other - genuine question - what do people say in the reviews?

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Google it. Can be anything from even heat distribution to longevity and everything imaginable in between.

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I only say it because I think the grills inside are cast iron. Which is great for retaining the heat but it rusts like ****. Of course that might be exacerbated by the sea. But still, after numerous bbqs over the years I think the Broil King is an excellent make for the price. I like the charcoal ones as its like having a campfire but who be arsed to do that very often?

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Aren't the charcoal burny bits on the food a carcinogen?

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Weber, hands-down

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Any reason why? thanks.

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Don't know. I was talking about bbq's that use charcoal as fuel but as I said, not only can't I be arsed but our strata council won't allow them.

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I think they're both very good. I have a natural gas Napoleon bought 5 years ago. There's no sign of rust, outside or inside. Has a rotisserie which is great and will handle a 15lb roast or 2x5lb chickens. It is, by far, the best BBQ I've had.

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I use a charcoal kettle grill in France. It is a lot more trouble, but I have a lot more time on my hands, so it sort of balances out.

It takes several ample glasses of martini rosso on the rocks with slices of lemon to get it ready.

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That's one of the benefits of a charchol grill. I lived on the Connecticut side of Long Island Sound for a year and it was delightful lighting the grill after work and sinking few beers while it matured to the cooking stage. Apparently, you have to wait for the coals to turn white before you put the food on. ;)

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I heart your typo. A perfect contraction of charcoal and alcohol.

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Weber. Ours has been out doors for 3 years now, looks as good as new.

Bring some steak over for a test drive. ;)

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Oil, and then straight on the grill. Sorted :thumbup:

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Well I'm glad. I use the upper rack for the veggies (wrapped in Alufoil). That BBQ doesn't have one.

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We have a Napoleon (Ted Reader signiature series - its got a funky red lid) bought from crappy tire a couple of years ago during an end of season clearance and got a smoking deal.

It cooks food well when someone else is using it, it burns food when I use it. So I don't use it that much - thats about all I can tell you :confused: It looks pretty though :thumbup:

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Oh Crikey no. I always put the straight on the grill for a few minutes. Lovely. It's great for asparagus and courgette especially. Just a dab of oil and away you go :)

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Traeger, innit, the serious brand. Otherwise any sort of charcoal grill will work, cheap kettle ones are probably the best value.

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Weber. The reason being that you can easily purchase parts. I believe that there is also a five year warranty on parts. Within five years if something goes wrong, simply phone them up an they'll send you the replacement part at no charge. As a result these things can last for 20+ years. Mine is going on 13. Replaced the flavour bars twice and the igniter once.

Perhaps an even bigger reason is that they assemble easily. Anyone who has spent four hours putting together a made in China barbecue will appreciate this.

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we got a snazzy Broil King thingy as a housewarming gift from the inlaws. It works really well - OH was a bit nonplussed at the prospect of plugging it into the house before setting fire to it (the house was already plumbed for natural gas) - so much so that the first time I lit it she took the kids out of the house and across the street in case the whole thing blew up :blink: .

OK, so it wasn't my money, but if I was buying a replacement I reckon Broil King offers pretty good value for money if your eyes are popping at the cost of Weber or Napoleon grills.

The only slight embuggerance is the cast iron grills - as Oink notes, they do tend to rust if they're not taken care of. We use ours year-round: there's something quintessentially Canadian about standing knee-deep in snow to turn the steaks on the grill. One day I'll get round to replacing the grills with stainless ones; for now, it just means getting the rust off and re-seasoning them if it's been unused for a while in wet weather.

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I used one of those Dremel things to get rid of the rust. I highly recommend using eye protection though. :(

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Weber vote here.....we got one about 4 years ago and its amazing, we just gave it its annual clean and it looks as good as new!!!

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Mine has porcelain coated cast iron grills. No rust problems there. ;)

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We have a Broil King which has a winder to raise and lower the coals and an electric chicken rotator thing. It's pretty high tech, iirc it was about $300 from the Home Depot (in Canada, no doubt it'd be $175 in Buffalo).

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Thanks for all opinions. Now is it worth investing the extra dosh for stainless steel grills?:unsure:

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No, cast iron is the way to go. The metal is soft so it transfers the heat evenly. A burger in the corner cooks at the same rate at one in the centre.

As mentioned, they will rust, but my secret has been to use it regularly and not clean it after each use. The grease from the cooking keeps the grates well oiled. Each time I start it up to use it again, I let it burn to 600 f. and clean it off at that time.

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I think you and Souvy would get on just fine. ;)

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Sorry, I can't let that go. Hardness or softness has nothing whatever to do with thermal conductivity. Stainless steel has a low thermal conductivity so I agree with your conclusion, just not your logic.

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I'm sorry if I seem quite forceful here but, reading the prior posts, it would seem that Secam is using a propane gas barbecue. Assuming that to be true, it makes **** all difference what the grill is made of, food will still taste as if it was cooked on a gas stove indoors. There's nothing wrong with that, if you're stuck having to deal with electric cooking indoors then it'll be an improvement, but propane cooking is to barbecue as golf is to sport or wanking, well, you probably get the idea...